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"content": "\u003cp>Winter Solstice festivities to celebrate the longest night of the year are an ancient ritual that can be traced back to the Stone Age. The auspicious day falls between the 20–23 of December (or June, in the Southern Hemisphere). Cultures including the Ancient Romans, the Incas and the Hopi Indians have employed dancing and fires to chase away any malevolent spirits lurking around during the long, cold dark night—and special foods are an essential element of every revelry.\u003c/p>\n\u003cp>Below are three different traditions, complete with recipes, celebrated around the world during the Winter Solstice.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Jump to:\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"#patjuk\">Patjuk, from Korea\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#lussekatt\">Lussekatt Buns, from Sweden\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#ash\">Ash Reshteh, from Iran\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_139649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg\" alt=\"Patjuk.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Patjuk. \u003ccite>(Selina S. Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"patjuk\">\u003c/a>\u003c/p>\n\u003ch2>Patjuk\u003c/h2>\n\u003cp>\u003cstrong>Dongji (Korean Culture)\u003c/strong>\u003c/p>\n\u003cp>The deep red hue of the Korean bean soup, patjuk, that is eaten on Dongji (the winter solstice) is believed to have the power to ward off evil spirits and, traditionally, was sprinkled around the house to chase them away.\u003c/p>\n\u003cp>Having grown up in Seoul, \u003ca href=\"https://selinaslee.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Selina S. Lee\u003c/a>, an Oakland restaurant consultant for new Korean restaurants, doesn’t remember her mother making a big deal out of Dongji, but she always made patjuk. Lee contrasts life in modern Seoul to the surrounding villages, where she suspects that Dongji is celebrated more widely, especially among the older generation.\u003c/p>\n\u003cp>“My mom made the red bean soup every year,” says Lee, “but I had no idea it was for the winter solstice. She didn’t tell me we are eating it for the beginning of winter. Now I know. I don’t really celebrate Dongji, but I want my kids to know it.” Lee now has two boys, age 14 and 12, and makes patjuk every year.\u003c/p>\n\u003cp>“I have figured out an easier way,” says the recipe developer, “because the traditional method takes a lot of time. First you have to wash, soak the beans, make sure there are no bad ones, then you are supposed to boil them several times and strain it by hand so that all the skin gets separated. I love that kind of cooking, slow rather than fast and easy. But a couple of years ago, looking online for different recipes, I found that people were just blending the beans in the food processor and eating the skin as well. There was something nutritional about the skin. Actually, it turns out smoother and silkier.\u003c/p>\n\u003cp>“My kids aren’t the biggest fans,” Lee admits, “but it reminds me when I was little, and my mother gave me patjuk with just some salt and I didn’t like it much. Then I realized you could make it with sugar, more like a dessert.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Besides red beans, an essential ingredient of patjuk are little rice balls, which symbolize birds’ eggs and new life. “You are supposed to eat the number of rice balls that equals your age. But you really can’t after you reach a certain age,” says Lee, laughing. “You can’t eat 40 rice balls.”\u003c/p>\n\u003cp>Adds Lee: “I would love to make this into my own tradition now and share stories with my followers, especially Korean-Americans, if they were born here, I’m sure they have had no exposure to it.”\u003c/p>\n\u003cp>https://youtu.be/NxyJ_xk4BXI\u003c/p>\n\u003cp>\u003cstrong>Red Bean Porridge (동지팥죽, Dongji Patjuk)\u003c/strong>\u003cbr>\nMakes 4-6 servings\u003cbr>\nBy Selina S. Lee\u003c/p>\n\u003cp>2 cups red beans (a.k.a. azuki beans)\u003cbr>\n½ cup sweet rice flour (a.k.a. mochiko rice flour)\u003cbr>\nPine nuts - optional\u003cbr>\nSugar\u003cbr>\nSalt\u003cbr>\nWater\u003c/p>\n\u003cp>· \tWash your beans in cold water and soak them for about 30 minutes. You can pick out broken beans.\u003c/p>\n\u003cp>· \tIn a large pot, add clean beans to 3 cups of water and bring it to a boil on medium-high heat. Drain the water out after the first boil, and put the beans back in the pot with 4 cups of new water. Boil on medium-low heat for 1 hour with the lid on. Stir the beans a few times to make sure they don’t stick to the bottom of the pot. Lower the heat if necessary.\u003c/p>\n\u003cp>· \tWhile the beans are cooking, you can make your sweet rice balls (called ‘sae al shim’) by making a dough with ½ cup sweet rice flour, 2 tsp sugar, ¼ tsp salt and ¼ cup of hot boiling water. Add the hot water a little bit at a time and mix and fold/knead gently with your fingers (when it’s not piping hot!) into a long 1-inch-thick dough log. Cover it with plastic wrap and let it sit for at least 15 minutes.\u003c/p>\n\u003cp>· \tRoll out your dough with your hand until it becomes 8-10 inches long, then cut it evenly into pieces to mold into small round balls using the palm of your hand. I like to keep them at about ½ inch size. Cover your rice balls so they don’t get dried out.\u003c/p>\n\u003cp>· \tAfter about 1 hour of boiling, the beans should be soft and mashable. Drain, wait until they cool down a little, then add the beans to the blender with about ¼ cup of water until it’s a smooth, silky texture. I do this in 2 batches. You can add more water if needed. It will be a little grainy at first because of the skin, but will smooth out when you cook it. You can store this mixture in your freezer for later use. \u003c/p>\n\u003cp>· \tAdd blended red beans and sweet rice balls to your pot and bring them to a boil by adding a little bit more water (about ¼ cup), sugar (1 tsp) and salt (pinch). Keep stirring for about 10-15 minutes until achieving desired consistency. I like mine a little bit more runny than a thick porridge.\u003c/p>\n\u003cp>· \tServe with some pine nuts, salt or sugar on the side. I prefer to eat it with salt first, then eat a second bowl with some sugar. \u003c/p>\n\u003cfigure id=\"attachment_139651\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg\" alt=\"Lussekatt buns.\" width=\"800\" height=\"435\" class=\"size-full wp-image-139651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-768x418.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lussekatt buns. \u003ccite>(Birgitta Holma Durell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"lussekatt\">\u003c/a>\u003c/p>\n\u003ch2>Lussekatt Buns\u003c/h2>\n\u003cp>\u003cstrong>St. Lucia’s Day (Swedish Culture)\u003c/strong>\u003c/p>\n\u003cp>Instead of soup, Swedes hunger for warm, saffron-scented buns on the cold, dark morning of St. Lucia’s Day. The Swedish holiday features a procession of singing children dressed in white gowns, led by the appointed “St. Lucia,” who wears a crown of lit candles (or nowadays, a safer battery-powered version).\u003c/p>\n\u003cp>Berkeley resident Birgitta Holma Durell, who grew up in a small city in Southern Sweden, remembers the ritual fondly. “My sister and brother and I would get up early in the morning. My mother had already baked the Lucia rolls, which we warmed up in the oven. Then we made coffee for my parents. We would put on our white gowns, and my brother would wear the cone shaped hat with stars on it. Because I had blond hair, I got to wear the crown and we walked upstairs to my parents’ bedroom, singing the Lucia songs and bringing them coffee and Lucia rolls. I liked that we kids did something for our parents.”\u003c/p>\n\u003cp>The co-founder of Berkeley-based \u003ca href=\"https://www.cultcrackers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Cult Crackers\u003c/a> (which are inspired by Swedish crispbread) explains that after the morning ritual, another procession commenced at school, and often one at church. The choir would sing away the gloom and darkness and hasten rosy skies. “One girl was picked to be Lucia with candles on her head and a red band around her waist,” says Durell. “The rest of us would have glitter in our hair and around our waist. Then everybody would eat Lucia rolls and gingerbread cookies with tea or cocoa.”\u003c/p>\n\u003cfigure id=\"attachment_139648\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg\" alt=\"Little girls celebrate St. Lucia's Day.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little girls celebrate St. Lucia's Day. \u003ccite>(Birgitta Holma Durrell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although St. Lucia’s Day celebrates the return of the light, Swedes celebrate it on Dec. 13 (not the 21st) because when Sweden followed the old Julian calendar, that was the date of the winter solstice. In the early 18th century, the country switched to the Gregorian calendar, but kept their traditional celebration on the 13th.\u003c/p>\n\u003cp>Santa Lucia was a Sicilian saint. Her name means “carrier of light.” Legend has it that Lucia secretly brought food to persecuted Christians who hid in catacombs beneath Rome. She wore candles on her head in order to keep her hands free to carry more food. She died a martyr in 304, and her Saint day is Dec. 13.\u003c/p>\n\u003cp>The traditional Swedish rolls, called Lussekatt (Lucia cat), are only eaten in December. Their curled-up shape represents a sleeping cat (an animal believed to be the devil in disguise). To keep the devil away, the sweet buns are colored a cheery yellow with the precious spice saffron, and adorned with two raisins to represent the cat’s eyes.\u003c/p>\n\u003cp>\u003cstrong>Lussekatt (Lucia’s cat) Buns\u003c/strong>\u003cbr>\nBy Birgitta Holma Durell\u003c/p>\n\u003cp>2 teaspoons dry active yeast\u003cbr>\n¾ cup butter\u003cbr>\n2 cups of milk\u003cbr>\n½ teaspoon saffron threads\u003cbr>\n½ cup natural cane sugar\u003cbr>\n1 teaspoon salt\u003cbr>\n6½ cups all-purpose flour\u003cbr>\n1 egg\u003c/p>\n\u003cp>To finish:\u003cbr>\n1 egg, beaten\u003cbr>\n¼ cup of raisins\u003c/p>\n\u003cp>· \tPut the saffron threads in a mortar with a spoonful of the sugar, and crush the saffron with the sugar.\u003cbr>\n· \tMelt the butter in a saucepan and add the saffron/sugar mixture.\u003cbr>\n· \tAdd the milk to the butter and saffron/sugar. Heat until about 110° F.\u003cbr>\n· \tIn a small bowl, dissolve the yeast in 4 tbsps of the warm milk mixture and set aside for a few minutes until small bubbles form.\u003cbr>\n· \tIn a large bowl, whisk 1 egg and blend in the rest of the sugar, the salt, and then the saffron/milk mixture. Stir until well blended.\u003cbr>\n· \tSlowly add the flour to the liquid. Mix with a wooden spoon until you can make a ball out of the dough.\u003cbr>\n· \tKnead the dough until smooth. If the dough sticks to your fingers and bowl, add a little more flour.\u003cbr>\n· \tCover the bowl with a tea towel and place it in a warm and draft-free place until doubled in size (about 1 hour).\u003cbr>\n· \tLine baking sheets with parchment paper. Whisk an egg for the wash.\u003cbr>\n· \tRemove the dough from the bowl and knead it a little more.\u003cbr>\n· \tCut the dough into 35 equally sized pieces. Roll them into balls, and then into snake shapes.\u003cbr>\n· \tCurl the top of the snake one direction and the bottom in the other direction (so it resembles the letter “S”).\u003cbr>\n· \tAfter your 35 “lussekatter” are rolled up and put onto sheet pans, cover them with a tea towel and put them back in the same warm spot. Let them rise another 40 minutes.\u003cbr>\n· \tMeanwhile, preheat the oven to 400° F.\u003cbr>\n· \tBrush the rolls with the egg, and add two raisin eyes to each “lussekatter,” one in the center of each spiral\u003cbr>\n· \tBake for 15-20 minutes until golden.\u003c/p>\n\u003cfigure id=\"attachment_139645\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg\" alt=\"Ash Reshteh.\" width=\"800\" height=\"798\" class=\"size-full wp-image-139645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-768x766.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ash Reshteh. \u003ccite>(Azita Mehran)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"ash\">\u003c/a>\u003c/p>\n\u003ch2>Ash Reshteh\u003c/h2>\n\u003cp>\u003cstrong>Yalda Night (Persian Culture)\u003c/strong>\u003c/p>\n\u003cp>A hearty soup is also common fare for Yalda Night, an ancient Zoroastrian celebration of the winter solstice, observed in Iran and the Persian diaspora. But the essential elements of Yalda are watermelons (traditionally saved from the summer in cellars) and pomegranates. These are traditionally set, along with dried fruit, nuts and candles, on a low table with a heater underneath, where the family gathers round. To protect against evil forces on the longest night, guests keep the festive mood going until past midnight, drinking wine, telling stories and reading poetry. The red colors of the fruit symbolize the crimson dawn and life; the word “yalda” means “birth” or “rebirth.”\u003c/p>\n\u003cp>Yalda Modabber is the co-founder and executive director of \u003ca href=\"https://golestankids.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Golestan\u003c/a>, the first Persian language immersion school in the United States, located in El Cerrito. She happens to share her name with the holiday. “It was unusual when my parents named me, like calling your kid Easter. But now it’s become more popular as a name.”\u003c/p>\n\u003cfigure id=\"attachment_139646\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg\" alt=\"Watermelon and pomegranate.\" width=\"800\" height=\"536\" class=\"size-full wp-image-139646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-768x515.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon and pomegranate. \u003ccite>(Golestan School)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I didn’t celebrate Yalda as a child, because it was past my bedtime,” says Modabber. “But, at Golestan, this has traditionally been our biggest event of the year, when we recognize Yalda and all the holidays celebrating light that are rooted in the solstice. That month, the children make lanterns and learn about the ways different cultures celebrate their festivals of light. One evening we have a big bonfire with hundreds of people gathering outside, where we all stand around the fire and sing songs.”\u003c/p>\n\u003cp>This year, because of the pandemic, the school families will not be able to gather as a community, but the classroom teachers will continue the tradition of having each child peel their own pomegranate. At Golestan, food is recognized as an important vehicle of culture, and the school chef always makes Ash (pronounced “osh”), a thick, hearty soup that includes a medley of beans, lots of herbs, turmeric, onions and special noodles.\u003c/p>\n\u003cp>\u003cstrong>Ash Reshteh - Bean and Noodle Soup\u003c/strong>\u003cbr>\nServes 4-6\u003cbr>\nBy \u003ca href=\"https://turmericsaffron.blogspot.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Azita Mehran\u003c/a>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup red kidney beans, soaked overnight, drained\u003cbr>\n1 cup chickpeas, soaked overnight, drained\u003cbr>\n1 cup lentils\u003cbr>\n1 bunch parsley, chopped\u003cbr>\n1 bunch cilantro, chopped\u003cbr>\n1 bunch spinach, fresh, chopped\u003cbr>\n1 bunch scallion or chives, chopped\u003cbr>\nSalt and pepper to taste\u003cbr>\n6 ounces dried noodles for ash; you may find reshteh (noodles) in Persian/Iranian grocery stores.\u003cbr>\nWater\u003c/p>\n\u003cp>For Garnish:\u003c/p>\n\u003cp>1 large onion, thinly sliced\u003cbr>\n5 cloves of garlic, chopped\u003cbr>\n2 tablespoons dried mint\u003cbr>\n½ teaspoon turmeric\u003cbr>\nVegetable oil or olive oil\u003cbr>\n1 cup kashk (liquid whey)\u003cbr>\n2 teaspoons liquid saffron, optional\u003c/p>\n\u003cp>· \tPlace the chickpeas, beans and lentils in a large pot with 8 cups of water. Bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for 1 1/2–2 hours or until beans are tender. \u003c/p>\n\u003cp>· \tAdd the chopped vegetables, noodles, salt and pepper. Stir well, cover and cook for another 30-40 minutes on medium-low heat.\u003c/p>\n\u003cp>· \tAdd more water if needed. Taste and adjust the seasoning.\u003c/p>\n\u003cp>· \tIn medium pan, heat 3-4 tbsps olive oil over medium-high heat. Add sliced onions and cook until golden.\u003c/p>\n\u003cp>· \tAdd the garlic and sauté for another 3-5 minutes.\u003c/p>\n\u003cp>· \tAdd the turmeric powder, stir well.\u003c/p>\n\u003cp>· \tAdd the dried mint and sauté for 2-3 minutes.\u003c/p>\n\u003cp>· \tPour the soup in a large serving bowl, top with fried onion, garlic and mint mixture, drizzle with liquid saffron and a generous amount of liquid kash. Serve hot with warm bread and extra kashk on the side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Winter Solstice festivities to celebrate the longest night of the year are an ancient ritual that can be traced back to the Stone Age. The auspicious day falls between the 20–23 of December (or June, in the Southern Hemisphere). Cultures including the Ancient Romans, the Incas and the Hopi Indians have employed dancing and fires to chase away any malevolent spirits lurking around during the long, cold dark night—and special foods are an essential element of every revelry.\u003c/p>\n\u003cp>Below are three different traditions, complete with recipes, celebrated around the world during the Winter Solstice.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Jump to:\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"#patjuk\">Patjuk, from Korea\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#lussekatt\">Lussekatt Buns, from Sweden\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#ash\">Ash Reshteh, from Iran\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_139649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg\" alt=\"Patjuk.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Patjuk. \u003ccite>(Selina S. Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"patjuk\">\u003c/a>\u003c/p>\n\u003ch2>Patjuk\u003c/h2>\n\u003cp>\u003cstrong>Dongji (Korean Culture)\u003c/strong>\u003c/p>\n\u003cp>The deep red hue of the Korean bean soup, patjuk, that is eaten on Dongji (the winter solstice) is believed to have the power to ward off evil spirits and, traditionally, was sprinkled around the house to chase them away.\u003c/p>\n\u003cp>Having grown up in Seoul, \u003ca href=\"https://selinaslee.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Selina S. Lee\u003c/a>, an Oakland restaurant consultant for new Korean restaurants, doesn’t remember her mother making a big deal out of Dongji, but she always made patjuk. Lee contrasts life in modern Seoul to the surrounding villages, where she suspects that Dongji is celebrated more widely, especially among the older generation.\u003c/p>\n\u003cp>“My mom made the red bean soup every year,” says Lee, “but I had no idea it was for the winter solstice. She didn’t tell me we are eating it for the beginning of winter. Now I know. I don’t really celebrate Dongji, but I want my kids to know it.” Lee now has two boys, age 14 and 12, and makes patjuk every year.\u003c/p>\n\u003cp>“I have figured out an easier way,” says the recipe developer, “because the traditional method takes a lot of time. First you have to wash, soak the beans, make sure there are no bad ones, then you are supposed to boil them several times and strain it by hand so that all the skin gets separated. I love that kind of cooking, slow rather than fast and easy. But a couple of years ago, looking online for different recipes, I found that people were just blending the beans in the food processor and eating the skin as well. There was something nutritional about the skin. Actually, it turns out smoother and silkier.\u003c/p>\n\u003cp>“My kids aren’t the biggest fans,” Lee admits, “but it reminds me when I was little, and my mother gave me patjuk with just some salt and I didn’t like it much. Then I realized you could make it with sugar, more like a dessert.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Besides red beans, an essential ingredient of patjuk are little rice balls, which symbolize birds’ eggs and new life. “You are supposed to eat the number of rice balls that equals your age. But you really can’t after you reach a certain age,” says Lee, laughing. “You can’t eat 40 rice balls.”\u003c/p>\n\u003cp>Adds Lee: “I would love to make this into my own tradition now and share stories with my followers, especially Korean-Americans, if they were born here, I’m sure they have had no exposure to it.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NxyJ_xk4BXI'\n title='//www.youtube.com/embed/NxyJ_xk4BXI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Red Bean Porridge (동지팥죽, Dongji Patjuk)\u003c/strong>\u003cbr>\nMakes 4-6 servings\u003cbr>\nBy Selina S. Lee\u003c/p>\n\u003cp>2 cups red beans (a.k.a. azuki beans)\u003cbr>\n½ cup sweet rice flour (a.k.a. mochiko rice flour)\u003cbr>\nPine nuts - optional\u003cbr>\nSugar\u003cbr>\nSalt\u003cbr>\nWater\u003c/p>\n\u003cp>· \tWash your beans in cold water and soak them for about 30 minutes. You can pick out broken beans.\u003c/p>\n\u003cp>· \tIn a large pot, add clean beans to 3 cups of water and bring it to a boil on medium-high heat. Drain the water out after the first boil, and put the beans back in the pot with 4 cups of new water. Boil on medium-low heat for 1 hour with the lid on. Stir the beans a few times to make sure they don’t stick to the bottom of the pot. Lower the heat if necessary.\u003c/p>\n\u003cp>· \tWhile the beans are cooking, you can make your sweet rice balls (called ‘sae al shim’) by making a dough with ½ cup sweet rice flour, 2 tsp sugar, ¼ tsp salt and ¼ cup of hot boiling water. Add the hot water a little bit at a time and mix and fold/knead gently with your fingers (when it’s not piping hot!) into a long 1-inch-thick dough log. Cover it with plastic wrap and let it sit for at least 15 minutes.\u003c/p>\n\u003cp>· \tRoll out your dough with your hand until it becomes 8-10 inches long, then cut it evenly into pieces to mold into small round balls using the palm of your hand. I like to keep them at about ½ inch size. Cover your rice balls so they don’t get dried out.\u003c/p>\n\u003cp>· \tAfter about 1 hour of boiling, the beans should be soft and mashable. Drain, wait until they cool down a little, then add the beans to the blender with about ¼ cup of water until it’s a smooth, silky texture. I do this in 2 batches. You can add more water if needed. It will be a little grainy at first because of the skin, but will smooth out when you cook it. You can store this mixture in your freezer for later use. \u003c/p>\n\u003cp>· \tAdd blended red beans and sweet rice balls to your pot and bring them to a boil by adding a little bit more water (about ¼ cup), sugar (1 tsp) and salt (pinch). Keep stirring for about 10-15 minutes until achieving desired consistency. I like mine a little bit more runny than a thick porridge.\u003c/p>\n\u003cp>· \tServe with some pine nuts, salt or sugar on the side. I prefer to eat it with salt first, then eat a second bowl with some sugar. \u003c/p>\n\u003cfigure id=\"attachment_139651\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg\" alt=\"Lussekatt buns.\" width=\"800\" height=\"435\" class=\"size-full wp-image-139651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-768x418.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lussekatt buns. \u003ccite>(Birgitta Holma Durell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"lussekatt\">\u003c/a>\u003c/p>\n\u003ch2>Lussekatt Buns\u003c/h2>\n\u003cp>\u003cstrong>St. Lucia’s Day (Swedish Culture)\u003c/strong>\u003c/p>\n\u003cp>Instead of soup, Swedes hunger for warm, saffron-scented buns on the cold, dark morning of St. Lucia’s Day. The Swedish holiday features a procession of singing children dressed in white gowns, led by the appointed “St. Lucia,” who wears a crown of lit candles (or nowadays, a safer battery-powered version).\u003c/p>\n\u003cp>Berkeley resident Birgitta Holma Durell, who grew up in a small city in Southern Sweden, remembers the ritual fondly. “My sister and brother and I would get up early in the morning. My mother had already baked the Lucia rolls, which we warmed up in the oven. Then we made coffee for my parents. We would put on our white gowns, and my brother would wear the cone shaped hat with stars on it. Because I had blond hair, I got to wear the crown and we walked upstairs to my parents’ bedroom, singing the Lucia songs and bringing them coffee and Lucia rolls. I liked that we kids did something for our parents.”\u003c/p>\n\u003cp>The co-founder of Berkeley-based \u003ca href=\"https://www.cultcrackers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Cult Crackers\u003c/a> (which are inspired by Swedish crispbread) explains that after the morning ritual, another procession commenced at school, and often one at church. The choir would sing away the gloom and darkness and hasten rosy skies. “One girl was picked to be Lucia with candles on her head and a red band around her waist,” says Durell. “The rest of us would have glitter in our hair and around our waist. Then everybody would eat Lucia rolls and gingerbread cookies with tea or cocoa.”\u003c/p>\n\u003cfigure id=\"attachment_139648\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg\" alt=\"Little girls celebrate St. Lucia's Day.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little girls celebrate St. Lucia's Day. \u003ccite>(Birgitta Holma Durrell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although St. Lucia’s Day celebrates the return of the light, Swedes celebrate it on Dec. 13 (not the 21st) because when Sweden followed the old Julian calendar, that was the date of the winter solstice. In the early 18th century, the country switched to the Gregorian calendar, but kept their traditional celebration on the 13th.\u003c/p>\n\u003cp>Santa Lucia was a Sicilian saint. Her name means “carrier of light.” Legend has it that Lucia secretly brought food to persecuted Christians who hid in catacombs beneath Rome. She wore candles on her head in order to keep her hands free to carry more food. She died a martyr in 304, and her Saint day is Dec. 13.\u003c/p>\n\u003cp>The traditional Swedish rolls, called Lussekatt (Lucia cat), are only eaten in December. Their curled-up shape represents a sleeping cat (an animal believed to be the devil in disguise). To keep the devil away, the sweet buns are colored a cheery yellow with the precious spice saffron, and adorned with two raisins to represent the cat’s eyes.\u003c/p>\n\u003cp>\u003cstrong>Lussekatt (Lucia’s cat) Buns\u003c/strong>\u003cbr>\nBy Birgitta Holma Durell\u003c/p>\n\u003cp>2 teaspoons dry active yeast\u003cbr>\n¾ cup butter\u003cbr>\n2 cups of milk\u003cbr>\n½ teaspoon saffron threads\u003cbr>\n½ cup natural cane sugar\u003cbr>\n1 teaspoon salt\u003cbr>\n6½ cups all-purpose flour\u003cbr>\n1 egg\u003c/p>\n\u003cp>To finish:\u003cbr>\n1 egg, beaten\u003cbr>\n¼ cup of raisins\u003c/p>\n\u003cp>· \tPut the saffron threads in a mortar with a spoonful of the sugar, and crush the saffron with the sugar.\u003cbr>\n· \tMelt the butter in a saucepan and add the saffron/sugar mixture.\u003cbr>\n· \tAdd the milk to the butter and saffron/sugar. Heat until about 110° F.\u003cbr>\n· \tIn a small bowl, dissolve the yeast in 4 tbsps of the warm milk mixture and set aside for a few minutes until small bubbles form.\u003cbr>\n· \tIn a large bowl, whisk 1 egg and blend in the rest of the sugar, the salt, and then the saffron/milk mixture. Stir until well blended.\u003cbr>\n· \tSlowly add the flour to the liquid. Mix with a wooden spoon until you can make a ball out of the dough.\u003cbr>\n· \tKnead the dough until smooth. If the dough sticks to your fingers and bowl, add a little more flour.\u003cbr>\n· \tCover the bowl with a tea towel and place it in a warm and draft-free place until doubled in size (about 1 hour).\u003cbr>\n· \tLine baking sheets with parchment paper. Whisk an egg for the wash.\u003cbr>\n· \tRemove the dough from the bowl and knead it a little more.\u003cbr>\n· \tCut the dough into 35 equally sized pieces. Roll them into balls, and then into snake shapes.\u003cbr>\n· \tCurl the top of the snake one direction and the bottom in the other direction (so it resembles the letter “S”).\u003cbr>\n· \tAfter your 35 “lussekatter” are rolled up and put onto sheet pans, cover them with a tea towel and put them back in the same warm spot. Let them rise another 40 minutes.\u003cbr>\n· \tMeanwhile, preheat the oven to 400° F.\u003cbr>\n· \tBrush the rolls with the egg, and add two raisin eyes to each “lussekatter,” one in the center of each spiral\u003cbr>\n· \tBake for 15-20 minutes until golden.\u003c/p>\n\u003cfigure id=\"attachment_139645\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg\" alt=\"Ash Reshteh.\" width=\"800\" height=\"798\" class=\"size-full wp-image-139645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-768x766.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ash Reshteh. \u003ccite>(Azita Mehran)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"ash\">\u003c/a>\u003c/p>\n\u003ch2>Ash Reshteh\u003c/h2>\n\u003cp>\u003cstrong>Yalda Night (Persian Culture)\u003c/strong>\u003c/p>\n\u003cp>A hearty soup is also common fare for Yalda Night, an ancient Zoroastrian celebration of the winter solstice, observed in Iran and the Persian diaspora. But the essential elements of Yalda are watermelons (traditionally saved from the summer in cellars) and pomegranates. These are traditionally set, along with dried fruit, nuts and candles, on a low table with a heater underneath, where the family gathers round. To protect against evil forces on the longest night, guests keep the festive mood going until past midnight, drinking wine, telling stories and reading poetry. The red colors of the fruit symbolize the crimson dawn and life; the word “yalda” means “birth” or “rebirth.”\u003c/p>\n\u003cp>Yalda Modabber is the co-founder and executive director of \u003ca href=\"https://golestankids.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Golestan\u003c/a>, the first Persian language immersion school in the United States, located in El Cerrito. She happens to share her name with the holiday. “It was unusual when my parents named me, like calling your kid Easter. But now it’s become more popular as a name.”\u003c/p>\n\u003cfigure id=\"attachment_139646\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg\" alt=\"Watermelon and pomegranate.\" width=\"800\" height=\"536\" class=\"size-full wp-image-139646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-768x515.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon and pomegranate. \u003ccite>(Golestan School)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I didn’t celebrate Yalda as a child, because it was past my bedtime,” says Modabber. “But, at Golestan, this has traditionally been our biggest event of the year, when we recognize Yalda and all the holidays celebrating light that are rooted in the solstice. That month, the children make lanterns and learn about the ways different cultures celebrate their festivals of light. One evening we have a big bonfire with hundreds of people gathering outside, where we all stand around the fire and sing songs.”\u003c/p>\n\u003cp>This year, because of the pandemic, the school families will not be able to gather as a community, but the classroom teachers will continue the tradition of having each child peel their own pomegranate. At Golestan, food is recognized as an important vehicle of culture, and the school chef always makes Ash (pronounced “osh”), a thick, hearty soup that includes a medley of beans, lots of herbs, turmeric, onions and special noodles.\u003c/p>\n\u003cp>\u003cstrong>Ash Reshteh - Bean and Noodle Soup\u003c/strong>\u003cbr>\nServes 4-6\u003cbr>\nBy \u003ca href=\"https://turmericsaffron.blogspot.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Azita Mehran\u003c/a>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup red kidney beans, soaked overnight, drained\u003cbr>\n1 cup chickpeas, soaked overnight, drained\u003cbr>\n1 cup lentils\u003cbr>\n1 bunch parsley, chopped\u003cbr>\n1 bunch cilantro, chopped\u003cbr>\n1 bunch spinach, fresh, chopped\u003cbr>\n1 bunch scallion or chives, chopped\u003cbr>\nSalt and pepper to taste\u003cbr>\n6 ounces dried noodles for ash; you may find reshteh (noodles) in Persian/Iranian grocery stores.\u003cbr>\nWater\u003c/p>\n\u003cp>For Garnish:\u003c/p>\n\u003cp>1 large onion, thinly sliced\u003cbr>\n5 cloves of garlic, chopped\u003cbr>\n2 tablespoons dried mint\u003cbr>\n½ teaspoon turmeric\u003cbr>\nVegetable oil or olive oil\u003cbr>\n1 cup kashk (liquid whey)\u003cbr>\n2 teaspoons liquid saffron, optional\u003c/p>\n\u003cp>· \tPlace the chickpeas, beans and lentils in a large pot with 8 cups of water. Bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for 1 1/2–2 hours or until beans are tender. \u003c/p>\n\u003cp>· \tAdd the chopped vegetables, noodles, salt and pepper. Stir well, cover and cook for another 30-40 minutes on medium-low heat.\u003c/p>\n\u003cp>· \tAdd more water if needed. Taste and adjust the seasoning.\u003c/p>\n\u003cp>· \tIn medium pan, heat 3-4 tbsps olive oil over medium-high heat. Add sliced onions and cook until golden.\u003c/p>\n\u003cp>· \tAdd the garlic and sauté for another 3-5 minutes.\u003c/p>\n\u003cp>· \tAdd the turmeric powder, stir well.\u003c/p>\n\u003cp>· \tAdd the dried mint and sauté for 2-3 minutes.\u003c/p>\n\u003cp>· \tPour the soup in a large serving bowl, top with fried onion, garlic and mint mixture, drizzle with liquid saffron and a generous amount of liquid kash. Serve hot with warm bread and extra kashk on the side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Holiday Tamales by Dominica Rice-Cisneros",
"title": "Celebrity Chefs Recipes: Holiday Tamales by Dominica Rice-Cisneros",
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"content": "\u003cp>It’s important to make tamales all year round, but these are the backbone of my family’s holiday diet. It’s all about the tamales for the whole month of December!\u003c/p>\n\u003cp>Without the masa, you don’t have tamales. You can buy masa preparada para tamales (fresh corn masa) from your favorite Molino such as la Finca in Oakland, and you can just grab corn husks from your local bodega. I’m showing you how to make pork and black bean tamales today, but you can use whatever filling you’d like.\u003c/p>\n\u003cp>To cook your tamales, just steam them — I use a dim sum steamer from Chinatown.\u003c/p>\n\u003cp>\u003ciframe title=\"Dominica Rice-Cisneros’ Holiday Tamales | Celebrity Chefs | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Ybtjzl4RUtk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003ch3>Holiday Tamales\u003c/h3>\n\u003cp>\u003ci>Makes approximately 24 tamales\u003c/i>\u003c/p>\n\u003ch2>Pork Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound masa preparada para tamales\u003c/li>\n\u003cli>1 8 oz. can of pitted, whole black mission olives (discard juice)\u003c/li>\n\u003cli>1 8 oz. can of sliced, pickled jalapenos (discard juice)\u003c/li>\n\u003cli>Pork roast with guajillo chile salsa (or other cooked pork)\u003c/li>\n\u003cli>Two bags of corn husks soaked in hot water for an hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place corn husk on board and spread 3 tablespoons of fresh masa into 3-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full cooked pork, olive and jalapeno.\u003c/li>\n\u003cli>Fold corn husk over to make a neat package, tying with a thin strip of husk if desired. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours.\u003c/li>\n\u003c/ol>\n\u003ch2>Black Bean Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds masa preparada para tamales\u003c/li>\n\u003cli>3 cups refried black beans\u003c/li>\n\u003cli>½ cup Queso fresco\u003c/li>\n\u003cli>Epazote leaves\u003c/li>\n\u003cli>Frozen banana leaves cut, washed and toasted\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place banana leave on square of clean parchment paper. Spread 3 tablespoons of fresh masa into 4-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full black beans, wedge of cheese and sprig of epazote or cilantro.\u003c/li>\n\u003cli>Fold banana leaves over to make a neat square package. Wrap with parchment. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours. Top with favorite mole.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_136026\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-136026 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg\" alt=\"Chef Dominica Rice-Cisneros with a plate of finished tamales\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dominica Rice-Cisneros with a plate of finished tamales \u003ccite>(Vic Chin / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s important to make tamales all year round, but these are the backbone of my family’s holiday diet. It’s all about the tamales for the whole month of December!\u003c/p>\n\u003cp>Without the masa, you don’t have tamales. You can buy masa preparada para tamales (fresh corn masa) from your favorite Molino such as la Finca in Oakland, and you can just grab corn husks from your local bodega. I’m showing you how to make pork and black bean tamales today, but you can use whatever filling you’d like.\u003c/p>\n\u003cp>To cook your tamales, just steam them — I use a dim sum steamer from Chinatown.\u003c/p>\n\u003cp>\u003ciframe title=\"Dominica Rice-Cisneros’ Holiday Tamales | Celebrity Chefs | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Ybtjzl4RUtk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003ch3>Holiday Tamales\u003c/h3>\n\u003cp>\u003ci>Makes approximately 24 tamales\u003c/i>\u003c/p>\n\u003ch2>Pork Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound masa preparada para tamales\u003c/li>\n\u003cli>1 8 oz. can of pitted, whole black mission olives (discard juice)\u003c/li>\n\u003cli>1 8 oz. can of sliced, pickled jalapenos (discard juice)\u003c/li>\n\u003cli>Pork roast with guajillo chile salsa (or other cooked pork)\u003c/li>\n\u003cli>Two bags of corn husks soaked in hot water for an hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place corn husk on board and spread 3 tablespoons of fresh masa into 3-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full cooked pork, olive and jalapeno.\u003c/li>\n\u003cli>Fold corn husk over to make a neat package, tying with a thin strip of husk if desired. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours.\u003c/li>\n\u003c/ol>\n\u003ch2>Black Bean Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds masa preparada para tamales\u003c/li>\n\u003cli>3 cups refried black beans\u003c/li>\n\u003cli>½ cup Queso fresco\u003c/li>\n\u003cli>Epazote leaves\u003c/li>\n\u003cli>Frozen banana leaves cut, washed and toasted\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place banana leave on square of clean parchment paper. Spread 3 tablespoons of fresh masa into 4-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full black beans, wedge of cheese and sprig of epazote or cilantro.\u003c/li>\n\u003cli>Fold banana leaves over to make a neat square package. Wrap with parchment. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours. Top with favorite mole.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_136026\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-136026 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg\" alt=\"Chef Dominica Rice-Cisneros with a plate of finished tamales\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dominica Rice-Cisneros with a plate of finished tamales \u003ccite>(Vic Chin / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Biscuit donuts might be one of the greatest dessert hacks of all time! Grab your favorite refrigerated tube of biscuit dough from the store. Yes, the ones you have to smack against your counter to pop open!\u003cbr>\n[aside tag='holiday-recipes' num='2' label='More Holiday Recipes']\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The beauty of a snack cake is that you don’t have to cover it in buttercream and you can eat it in the morning with a cup of tea, as an afternoon snack, or as a post-dinner treat. You can enjoy it any time of day!\u003cbr>\n[aside postID='bayareabites_131685,bayareabites_123197' label='More Dessert Recipes']\u003cbr>\nThe rich and earthy oolong tea flavor running through this cake is infused into the butter. All you do is melt butter and simmer loose tea leaves in the butter to extract all that tea flavor. You can use this same method with any other type of tea for other bakes. Just allow the butter to chill until it resembles the texture of softened butter and then it’s ready to get baking. This cake’s texture and flavor are boosted by buttermilk and brown sugar — the latter also gives the cake a deeply brown color and caramelized flavor that’s not too sweet. \u003c/p>\n\u003cp>This recipe calls for the cake to be baked in an 8” round cake pan for 45-50 minutes. However, the cake recipe can be baked in a variety of forms. If baking in a loaf pan, bake for 60-70 minutes. If baking in muffin tins for mini cakes, bake for 25-28 minutes. \u003c/p>\n\u003cp>Always test for doneness using the toothpick test. If the toothpick comes out clean from the center of the cake then it is fully cooked. Once the cake has cooled slightly, dust the cake with a bit of powdered sugar and enjoy with your favorite warm and cozy drink.\u003c/p>\n\u003ch2>Oolong Tea Snack Cake\u003c/h2>\n\u003cp>\u003ci>Makes 1 8” cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135578\" class=\"wp-caption aligncenter\" style=\"max-width: 2688px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg\" alt=\"Overhead shot of Oolong Tea Cake\" width=\"2688\" height=\"1920\" class=\"size-full wp-image-135578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg 2688w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1200x857.jpg 1200w\" sizes=\"(max-width: 2688px) 100vw, 2688px\">\u003cfigcaption class=\"wp-caption-text\">The beauty of a snack cake is that it can be enjoyed any time of the day. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 sticks unsalted butter\u003c/li>\n\u003cli>½ cup loose leaf oolong tea\u003c/li>\n\u003cli>1 cup brown sugar\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>½ tsp vanilla\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>¼ tsp cloves\u003c/li>\n\u003cli>¼ tsp nutmeg\u003c/li>\n\u003cli>1 cup buttermilk \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 degrees. Prepare an 8” cake pan with nonstick spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt butter in a saucepan. Add oolong tea to the butter and simmer for 5-7 minutes. Turn off the heat and allow the butter and tea mixture to cool for 5 minutes. Strain out the butter from tea leaves through a fine-mesh sieve. Discard the tea leaves. \u003c/li>\n\u003cli>Place the butter in the freezer or the refrigerator for 20-25 minutes, or until the texture resembles softened butter.\u003c/li>\n\u003cli>Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed for 2 minutes until light and fluffy. \u003c/li>\n\u003cli>Add the brown sugar and mix at medium speed for another 2 minutes. Add eggs and mix until combined.\u003c/li>\n\u003cli>In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix to evenly combine. \u003c/li>\n\u003cli>Reduce speed to low and add flour in 3 additions, alternating each addition with the addition of buttermilk. The cake batter should be thick but light and airy.\u003c/li>\n\u003cli>Add the cake batter to the cake pan. Using a knife or offset spatula, smooth out the top of the cake batter so it’s leveled. \u003c/li>\n\u003cli>Bake for 45-50 minutes. Test for doneness sticking in a toothpick, if the toothpick comes out clean the cake is baked. \u003c/li>\n\u003cli>Remove cake from the oven and allow to cool in the pan for 10 minutes. Remove the cake from the pan and allow to cool on a wire rack.\u003c/li>\n\u003cli>Before serving, dust the cake with powdered sugar and serve with tea or coffee. \u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The beauty of a snack cake is that you don’t have to cover it in buttercream and you can eat it in the morning with a cup of tea, as an afternoon snack, or as a post-dinner treat. You can enjoy it any time of day!\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe rich and earthy oolong tea flavor running through this cake is infused into the butter. All you do is melt butter and simmer loose tea leaves in the butter to extract all that tea flavor. You can use this same method with any other type of tea for other bakes. Just allow the butter to chill until it resembles the texture of softened butter and then it’s ready to get baking. This cake’s texture and flavor are boosted by buttermilk and brown sugar — the latter also gives the cake a deeply brown color and caramelized flavor that’s not too sweet. \u003c/p>\n\u003cp>This recipe calls for the cake to be baked in an 8” round cake pan for 45-50 minutes. However, the cake recipe can be baked in a variety of forms. If baking in a loaf pan, bake for 60-70 minutes. If baking in muffin tins for mini cakes, bake for 25-28 minutes. \u003c/p>\n\u003cp>Always test for doneness using the toothpick test. If the toothpick comes out clean from the center of the cake then it is fully cooked. Once the cake has cooled slightly, dust the cake with a bit of powdered sugar and enjoy with your favorite warm and cozy drink.\u003c/p>\n\u003ch2>Oolong Tea Snack Cake\u003c/h2>\n\u003cp>\u003ci>Makes 1 8” cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135578\" class=\"wp-caption aligncenter\" style=\"max-width: 2688px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg\" alt=\"Overhead shot of Oolong Tea Cake\" width=\"2688\" height=\"1920\" class=\"size-full wp-image-135578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg 2688w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1200x857.jpg 1200w\" sizes=\"(max-width: 2688px) 100vw, 2688px\">\u003cfigcaption class=\"wp-caption-text\">The beauty of a snack cake is that it can be enjoyed any time of the day. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 sticks unsalted butter\u003c/li>\n\u003cli>½ cup loose leaf oolong tea\u003c/li>\n\u003cli>1 cup brown sugar\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>½ tsp vanilla\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>¼ tsp cloves\u003c/li>\n\u003cli>¼ tsp nutmeg\u003c/li>\n\u003cli>1 cup buttermilk \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 degrees. Prepare an 8” cake pan with nonstick spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt butter in a saucepan. Add oolong tea to the butter and simmer for 5-7 minutes. Turn off the heat and allow the butter and tea mixture to cool for 5 minutes. Strain out the butter from tea leaves through a fine-mesh sieve. Discard the tea leaves. \u003c/li>\n\u003cli>Place the butter in the freezer or the refrigerator for 20-25 minutes, or until the texture resembles softened butter.\u003c/li>\n\u003cli>Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed for 2 minutes until light and fluffy. \u003c/li>\n\u003cli>Add the brown sugar and mix at medium speed for another 2 minutes. Add eggs and mix until combined.\u003c/li>\n\u003cli>In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix to evenly combine. \u003c/li>\n\u003cli>Reduce speed to low and add flour in 3 additions, alternating each addition with the addition of buttermilk. The cake batter should be thick but light and airy.\u003c/li>\n\u003cli>Add the cake batter to the cake pan. Using a knife or offset spatula, smooth out the top of the cake batter so it’s leveled. \u003c/li>\n\u003cli>Bake for 45-50 minutes. Test for doneness sticking in a toothpick, if the toothpick comes out clean the cake is baked. \u003c/li>\n\u003cli>Remove cake from the oven and allow to cool in the pan for 10 minutes. Remove the cake from the pan and allow to cool on a wire rack.\u003c/li>\n\u003cli>Before serving, dust the cake with powdered sugar and serve with tea or coffee. \u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Coffee and Five Spice Roast Pork",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_135206,bayareabites_131564' label='More Holiday Recipes']\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 pound carrots\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tsp salt\u003c/li>\n\u003cli>½ tsp fresh black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>While the roast pork is resting, increase the oven temperature to 400 degrees.\u003c/li>\n\u003cli>Clean and trim the carrots. Toss the carrots in olive oil, salt, and black pepper. Place the carrots on a baking tray lined with parchment powder or aluminum foil to easy clean up. \u003c/li>\n\u003cli>Roast for 30-35 minutes, until the carrots are crisp but tender throughout. Allow to carrots to slightly cool before serving with the Coffee and Chinese Five Spice Roast Pork.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 pound carrots\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tsp salt\u003c/li>\n\u003cli>½ tsp fresh black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>While the roast pork is resting, increase the oven temperature to 400 degrees.\u003c/li>\n\u003cli>Clean and trim the carrots. Toss the carrots in olive oil, salt, and black pepper. Place the carrots on a baking tray lined with parchment powder or aluminum foil to easy clean up. \u003c/li>\n\u003cli>Roast for 30-35 minutes, until the carrots are crisp but tender throughout. Allow to carrots to slightly cool before serving with the Coffee and Chinese Five Spice Roast Pork.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Sticky rice stuffing is a mashup of the classic Thanksgiving cubed bread-based stuffing and the classic dim sum dish known as Lo Mai Fan — savory sticky rice mixed with Chinese sausage, shiitake mushrooms, and dried shrimp.\u003cbr>\n[aside postID='bayareabites_121797,bayareabites_131377' label='More Thanksgiving Inspiration']\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_133852,bayareabites_131469' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Be Merry and Crafty With These 5 DIY Gift Ideas",
"title": "Be Merry and Crafty With These 5 DIY Gift Ideas",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cannabis-Infused Salted Caramel Pretzel Bark",
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"content": "\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
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"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>[contextly_sidebar id=\"YbeRAg451pVEmxkzVji8iFrPrijCkOWR\"]\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "The gooey brown sugar topping, moist cake and fruit make this upside-down cake a perfect way to end your holiday dinner.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bourbon Bacon Jam with Dark Fruits",
"title": "Bourbon Bacon Jam with Dark Fruits",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How to Make Your Holiday Dinner Menu Gluten-Free",
"title": "How to Make Your Holiday Dinner Menu Gluten-Free",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>If you’ve got a house full of hungry guests, preparing Christmas dinner is already stressful. Add in food allergies or restrictions and it’s another coal to the fire (and not one that helps you cook). With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal, and you’ll find that cooking a gluten-free holiday meal isn’t that hard!\u003c/p>\n\u003cp>[contextly_sidebar id=\"Nc1q6EcX6WAsjxkd1nW9qk4StPkDwpMN\"]\u003c/p>\n\u003cp>Fun fact: many food products include gluten in hidden or unexpected ways, so you should always double check your labels if it doesn’t outright say gluten-free. For example, the \u003ca href=\"https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/\">Celiac Disease Foundation\u003c/a> says even lunch meats might contain gluten. The good news: wines and hard liquor/distilled beverages are, for the most part, gluten-free (some makers use a wheat paste to seal their wine barrels).\u003c/p>\n\u003ch2>Hors D'oeuvres\u003c/h2>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-83112\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled eggs\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Deviled eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to go simple, try serving a platter of fresh veggies or sliced cheese and Kalamata olives (or all of the above). Traditional baguettes are out, but your local gluten-free bakeries like \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> or \u003ca href=\"https://wholesome-bakery.myshopify.com/\">Wholesome Bakery\u003c/a> may carry gluten-free French bread — call to find out. Feeling pretty confident about your baking game? Try making Josey Baker Bread’s \u003ca href=\"https://www.kqed.org/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe\">Adventure Bread\u003c/a>!\u003cbr>\nOtherwise, here are a few recipes that will ease your guests’ hunger until the main meal:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini\">Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/a> (replace baguette with a gluten-free option)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola\">Prosciutto-Wrapped Pears with Gorgonzola\u003c/a>(check the cheese does not contain wheat, barley, rye, oats, or malt)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91470/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings\">Spicy Vietnamese Fried Chicken Wings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table\">Homemade Cultured Compound Butter\u003c/a> (to pair with that gluten-free bread)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/82869/recipe-a-grown-up-twist-on-deviled-eggs\">A Grown-Up Twist on Deviled Eggs\u003c/a> (check mustard ingredients to make sure they do not include wheat flour or malt vinegar)\u003c/li>\n\u003c/ul>\n\u003ch2>Sides\u003c/h2>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-89836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing.\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep the sides easy by sticking to vegetable-based recipes. For anything that involves breadcrumbs or a crust, visit a local natural foods store for some gluten-free options.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing\">Gluten-Free Cornbread and Red Pepper Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89627/british-style-roasties-sweet-potato-version\">British-Style Roasties: Sweet Potato Version\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado\">Kale, Pomegranate, Tangerine and Avocado Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette\">Black-Eyed Pea Salad with Sherry Vinaigrette\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/18562/gluten-free-thanksgiving-recipes\">Gluten-Free Dinner Rolls\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Entrees\u003c/h2>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Duck Sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Go beyond the traditional turkey or ham for your holiday dinner! Some of these recipes involve chicken or beef broth which sometimes contain hydrolyzed wheat protein, so check the labels at the store.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas\">Braised Short Ribs with Gremolata\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples\">Braised Pork Shoulder with Sauerkraut and Apples\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange\">Chris Cosentino’s Christmas Duck\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter\">Roast Rack of Lamb with Herb Butter\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Dessert\u003c/h2>\n\u003cfigure id=\"attachment_104498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-final.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many, the best part of dinner is at the end when you just have room for one last bite (so you have to make it count). Preparing gluten-free desserts isn’t terribly difficult, but it’s easy to get confused since baking with wheat flour is the norm for American sweets. For a go-to gluten-free flour recipe, bookmark\u003ca href=\"https://www.kqed.org/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\"> this one\u003c/a> from America's Test Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The following recipes are all gluten-free, but they’ll be a decadent treat for everyone at the table.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues\">Gluten-Free Chocolate Meringues\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents\">Gluten-Free Chocolate-Dipped Almond Crescents\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor\">Pumpkin Caramels\u003c/a> (make sure to use 100% pure maple syrup)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift\">Pomegranate-Apple Pâte de Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Want more recipes? Here’s another \u003ca href=\"https://www.kqed.org/bayareabites/53032/a-gluten-free-holiday-table\">gluten-free holiday menu option.\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’ve got a house full of hungry guests, preparing Christmas dinner is already stressful. Add in food allergies or restrictions and it’s another coal to the fire (and not one that helps you cook). With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal, and you’ll find that cooking a gluten-free holiday meal isn’t that hard!\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Fun fact: many food products include gluten in hidden or unexpected ways, so you should always double check your labels if it doesn’t outright say gluten-free. For example, the \u003ca href=\"https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/\">Celiac Disease Foundation\u003c/a> says even lunch meats might contain gluten. The good news: wines and hard liquor/distilled beverages are, for the most part, gluten-free (some makers use a wheat paste to seal their wine barrels).\u003c/p>\n\u003ch2>Hors D'oeuvres\u003c/h2>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-83112\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled eggs\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Deviled eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to go simple, try serving a platter of fresh veggies or sliced cheese and Kalamata olives (or all of the above). Traditional baguettes are out, but your local gluten-free bakeries like \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> or \u003ca href=\"https://wholesome-bakery.myshopify.com/\">Wholesome Bakery\u003c/a> may carry gluten-free French bread — call to find out. Feeling pretty confident about your baking game? Try making Josey Baker Bread’s \u003ca href=\"https://www.kqed.org/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe\">Adventure Bread\u003c/a>!\u003cbr>\nOtherwise, here are a few recipes that will ease your guests’ hunger until the main meal:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini\">Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/a> (replace baguette with a gluten-free option)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola\">Prosciutto-Wrapped Pears with Gorgonzola\u003c/a>(check the cheese does not contain wheat, barley, rye, oats, or malt)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91470/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings\">Spicy Vietnamese Fried Chicken Wings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table\">Homemade Cultured Compound Butter\u003c/a> (to pair with that gluten-free bread)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/82869/recipe-a-grown-up-twist-on-deviled-eggs\">A Grown-Up Twist on Deviled Eggs\u003c/a> (check mustard ingredients to make sure they do not include wheat flour or malt vinegar)\u003c/li>\n\u003c/ul>\n\u003ch2>Sides\u003c/h2>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-89836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing.\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep the sides easy by sticking to vegetable-based recipes. For anything that involves breadcrumbs or a crust, visit a local natural foods store for some gluten-free options.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing\">Gluten-Free Cornbread and Red Pepper Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89627/british-style-roasties-sweet-potato-version\">British-Style Roasties: Sweet Potato Version\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado\">Kale, Pomegranate, Tangerine and Avocado Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette\">Black-Eyed Pea Salad with Sherry Vinaigrette\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/18562/gluten-free-thanksgiving-recipes\">Gluten-Free Dinner Rolls\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Entrees\u003c/h2>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Duck Sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Go beyond the traditional turkey or ham for your holiday dinner! Some of these recipes involve chicken or beef broth which sometimes contain hydrolyzed wheat protein, so check the labels at the store.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas\">Braised Short Ribs with Gremolata\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples\">Braised Pork Shoulder with Sauerkraut and Apples\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange\">Chris Cosentino’s Christmas Duck\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter\">Roast Rack of Lamb with Herb Butter\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Dessert\u003c/h2>\n\u003cfigure id=\"attachment_104498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-final.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many, the best part of dinner is at the end when you just have room for one last bite (so you have to make it count). Preparing gluten-free desserts isn’t terribly difficult, but it’s easy to get confused since baking with wheat flour is the norm for American sweets. For a go-to gluten-free flour recipe, bookmark\u003ca href=\"https://www.kqed.org/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\"> this one\u003c/a> from America's Test Kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The following recipes are all gluten-free, but they’ll be a decadent treat for everyone at the table.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues\">Gluten-Free Chocolate Meringues\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents\">Gluten-Free Chocolate-Dipped Almond Crescents\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor\">Pumpkin Caramels\u003c/a> (make sure to use 100% pure maple syrup)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift\">Pomegranate-Apple Pâte de Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Want more recipes? Here’s another \u003ca href=\"https://www.kqed.org/bayareabites/53032/a-gluten-free-holiday-table\">gluten-free holiday menu option.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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