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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",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"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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"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": "Cannabis-Infused Praline Popcorn",
"title": "Cannabis-Infused Praline Popcorn",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Growing up in Texas, I've always had a particular fondness for a good praline — a sweet treat made from caramelized sugar and studded with toasted nuts. While the French use almonds for their pralines, in the American South, we use pecans due to the abundance of pecan trees. Late in the fall, Mom and I would go on long walks to forage for fallen nuts around our neighborhood to bring home and roast.\u003c/p>\n\u003cp>There's something about the holidays that make rich, buttery pralines extra special so here's an extra special recipe made with sous vide cannabis-infused butter*. The medicated praline is then drizzled over popcorn to make a fun giftable snack for your loved ones — perfect for the holidays, birthdays, or special occasions. You can also use regular butter if you'd like to keep it friendly for everyone!\u003c/p>\n\u003cp>This praline popcorn is easy-to-make and to package up for holiday gifting. Pro tip: Add a \u003cspan style=\"font-weight: 400\">desiccant pack to prevent the praline popcorn from getting stale. You can purchase affordable ones on Amazon. \u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Praline Popcorn\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131255\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg\" alt=\"Cannabis-infused praline popcorn all ready to gift. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis-infused praline popcorn all ready to gift.\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 cups popped popcorn\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¾ cup light brown sugar, packed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5 tbsp salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp \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\">3 tbsp light corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup pecan halves, toasted\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\">Set popped popcorn aside in a large bowl. \u003c/span>\u003c/li>\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 300°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add light brown sugar, salted butter, cannabis-infused butter, and light corn syrup. 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 and the texture will be fluffy. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from the heat immediately and stir in vanilla extract and baking soda. The mixture will bubble and rise. Quickly fold in the pecan halves with a rubber spatula. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the praline mixture over the bowl of popcorn. Use a rubber spatula to gently coat the popcorn.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Spread the popcorn mixture evenly on the baking sheet. Bake for 12-15 minutes. Remove from oven and let the popcorn cool completely before packaging into giftable containers. Add a desiccant pack to prevent the praline popcorn from getting stale. Consume within a week. \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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"excerpt": "There's something about the holidays that make buttery pralines extra special, so here's an extra special recipe made with cannabis-infused butter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up in Texas, I've always had a particular fondness for a good praline — a sweet treat made from caramelized sugar and studded with toasted nuts. While the French use almonds for their pralines, in the American South, we use pecans due to the abundance of pecan trees. Late in the fall, Mom and I would go on long walks to forage for fallen nuts around our neighborhood to bring home and roast.\u003c/p>\n\u003cp>There's something about the holidays that make rich, buttery pralines extra special so here's an extra special recipe made with sous vide cannabis-infused butter*. The medicated praline is then drizzled over popcorn to make a fun giftable snack for your loved ones — perfect for the holidays, birthdays, or special occasions. You can also use regular butter if you'd like to keep it friendly for everyone!\u003c/p>\n\u003cp>This praline popcorn is easy-to-make and to package up for holiday gifting. Pro tip: Add a \u003cspan style=\"font-weight: 400\">desiccant pack to prevent the praline popcorn from getting stale. You can purchase affordable ones on Amazon. \u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Praline Popcorn\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131255\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg\" alt=\"Cannabis-infused praline popcorn all ready to gift. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis-infused praline popcorn all ready to gift.\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 cups popped popcorn\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¾ cup light brown sugar, packed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5 tbsp salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp \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\">3 tbsp light corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup pecan halves, toasted\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\">Set popped popcorn aside in a large bowl. \u003c/span>\u003c/li>\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 300°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add light brown sugar, salted butter, cannabis-infused butter, and light corn syrup. 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 and the texture will be fluffy. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from the heat immediately and stir in vanilla extract and baking soda. The mixture will bubble and rise. Quickly fold in the pecan halves with a rubber spatula. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the praline mixture over the bowl of popcorn. Use a rubber spatula to gently coat the popcorn.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Spread the popcorn mixture evenly on the baking sheet. Bake for 12-15 minutes. Remove from oven and let the popcorn cool completely before packaging into giftable containers. Add a desiccant pack to prevent the praline popcorn from getting stale. Consume within a week. \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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"content": "\u003cp>[aside postID='bayareabites_114218,bayareabites_131281' label='More Holiday Recipes']\u003cbr>\n\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>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\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\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas",
"title": "Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\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\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\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\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \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>\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\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\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\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\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_119841,bayareabites_135206' label='More Holiday Recipes']\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"title": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Help, I'm Hosting': Ted Allen Dishes On Vegetarian Thanksgiving, Cooking Wild Turkey",
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"content": "\u003cp>Thanksgiving is four days away, and with it comes a holiday season of friends, family, fun and of course, food. Now about that food part: If you're hosting on top of all the fun, you get a big helping of responsibility, last-minute preparation and the unexpected. \u003c/p>\n\u003cp>NPR is here for all you hosts with a new holiday advice series called, \"Help, I'm Hosting!\" \u003c/p>\n\u003cp>Last week, we asked you to send in your questions about the big meal, and we have a special guest to walk you through your Thanksgiving hosting anxieties: Ted Allen. He is the original food and wine expert on \u003cem>Queer Eye\u003c/em> and the host of \u003cem>Chopped\u003c/em> on the Food Network. \u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2018/11/20181118_wesun_help_im_hosting_thankgiving.mp3\u003c/p>\n\u003cp>Here are the concerns some of you have about the Thanksgiving meal:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Robert Flynn from Kansas City, Mo.: This is the first time that I've turkey hunted and gotten a wild turkey, and it's been cleaned, in our freezer, ready to go. And I was just wondering what kind of preparation and cooking differences there might be.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: I have a friend who lives up in the Catskills; around him, people are hunting turkey all the time. My understanding is that on a wild turkey, the only part that's edible is the breasts, and so, I think you might not have enough to feed enough people if you're relying on that. I would say research that a little more, Robert, but I think you might want to have a backup.\u003c/p>\n\u003cp>\u003cstrong>Samantha Lin, who's living in Rome: I don't have an oven, I live in a very tiny apartment, and I have no idea how to cook my turkey. I feel a lot of pressure because this is the first Thanksgiving that many of my foreign friends will experience, and I'd like to give them something good. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: Since she doesn't have an oven, my first question is, do you have access to a barbecue\u003cstrong> \u003c/strong>kettle? It's tricky, but you can do a really nice turkey with charcoal. I would have her come back with a counterproposal. ... another sort of general way to make your Thanksgiving easier. Do a potluck, and in her case do a potluck at the home of a friend who does have an oven. Otherwise, why don't you just get pizza?\u003c/p>\n\u003cp>\u003cstrong>Mary Beth Bosanski from Rapid City, Mich., writes: As a relatively new onset vegan I have had the pleasure of attending Thanksgiving dinners and bringing a dish to pass that was vegan friendly. This year offers a bit more challenge and stress with the possibility of hosting this iconic meal. Tofurkey just seems wrong, not to mention unhealthy. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: I have many vegetarian friends, and I have a couple that have served me meals in their home, and it's almost like a complete paradigm shift. People who really know how to live a vegan lifestyle – I hate to, even to dismiss it that way – learn a lot of skills that we meat eaters don't typically acquire. I agree with the idea that a tofu turkey is kind of, just seems kind of wrong to someone who's trying to get away from meat. Why would you want to simulate even the texture? I would think about non-American ethnicities\u003cem> \u003c/em>that lean heavily on vegetables. There are so many cultures that are like that. Like maybe something from Morocco or something from a place that does a great deal of vegetable cookery that doesn't depend on roasting meat. Do something a little bit creative.\u003c/p>\n\u003cp>To me, I don't look at it as a burden. I look at it as something that focuses my plan for the dinner and gives me a challenge. You can still make a turkey but provide something substantive for the vegetarians in your life.\u003c/p>\n\u003cp>\u003cstrong>Lulu Garcia-Navarro to Ted Allen: What is your biggest Thanksgiving disaster? Because mine was the fridge actually died the day before Thanksgiving. I had nowhere to keep anything. It was a disaster.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: That's pretty bad. That's really bad, and also probably a lot of the stores are closed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I used to work at \u003cem>Chicago \u003c/em>magazine, and our dining editor – who was responsible for the critics that reviewed all the Chicago restaurants and really was an important voice in the Chicago restaurant scene – I invited her over to my place, and I was going to start with some sweet rolls. And I had those in the oven without a pan underneath them. Oops. And you can see where this is going. So the second she rings the doorbell, I start to smell smoke, and sugary butter had kind of like gushed over the sides of the pan and was in flames on the bottom of my oven. The minute the dining editor of \u003cem>Chicago \u003c/em>magazine walks in the door, she's greeted by a cloud of smoke and she, was she nice about it? No! She'd never let me hear the end of it. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Help%2C+I%27m+Hosting%27%3A+Ted+Allen+Dishes+On+Vegetarian+Thanksgiving%2C+Cooking+Wild+Turkey&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Robert Flynn from Kansas City, Mo.: This is the first time that I've turkey hunted and gotten a wild turkey, and it's been cleaned, in our freezer, ready to go. And I was just wondering what kind of preparation and cooking differences there might be.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: I have a friend who lives up in the Catskills; around him, people are hunting turkey all the time. My understanding is that on a wild turkey, the only part that's edible is the breasts, and so, I think you might not have enough to feed enough people if you're relying on that. I would say research that a little more, Robert, but I think you might want to have a backup.\u003c/p>\n\u003cp>\u003cstrong>Samantha Lin, who's living in Rome: I don't have an oven, I live in a very tiny apartment, and I have no idea how to cook my turkey. I feel a lot of pressure because this is the first Thanksgiving that many of my foreign friends will experience, and I'd like to give them something good. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: Since she doesn't have an oven, my first question is, do you have access to a barbecue\u003cstrong> \u003c/strong>kettle? It's tricky, but you can do a really nice turkey with charcoal. I would have her come back with a counterproposal. ... another sort of general way to make your Thanksgiving easier. Do a potluck, and in her case do a potluck at the home of a friend who does have an oven. Otherwise, why don't you just get pizza?\u003c/p>\n\u003cp>\u003cstrong>Mary Beth Bosanski from Rapid City, Mich., writes: As a relatively new onset vegan I have had the pleasure of attending Thanksgiving dinners and bringing a dish to pass that was vegan friendly. This year offers a bit more challenge and stress with the possibility of hosting this iconic meal. Tofurkey just seems wrong, not to mention unhealthy. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: I have many vegetarian friends, and I have a couple that have served me meals in their home, and it's almost like a complete paradigm shift. People who really know how to live a vegan lifestyle – I hate to, even to dismiss it that way – learn a lot of skills that we meat eaters don't typically acquire. I agree with the idea that a tofu turkey is kind of, just seems kind of wrong to someone who's trying to get away from meat. Why would you want to simulate even the texture? I would think about non-American ethnicities\u003cem> \u003c/em>that lean heavily on vegetables. There are so many cultures that are like that. Like maybe something from Morocco or something from a place that does a great deal of vegetable cookery that doesn't depend on roasting meat. Do something a little bit creative.\u003c/p>\n\u003cp>To me, I don't look at it as a burden. I look at it as something that focuses my plan for the dinner and gives me a challenge. You can still make a turkey but provide something substantive for the vegetarians in your life.\u003c/p>\n\u003cp>\u003cstrong>Lulu Garcia-Navarro to Ted Allen: What is your biggest Thanksgiving disaster? Because mine was the fridge actually died the day before Thanksgiving. I had nowhere to keep anything. It was a disaster.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: That's pretty bad. That's really bad, and also probably a lot of the stores are closed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I used to work at \u003cem>Chicago \u003c/em>magazine, and our dining editor – who was responsible for the critics that reviewed all the Chicago restaurants and really was an important voice in the Chicago restaurant scene – I invited her over to my place, and I was going to start with some sweet rolls. And I had those in the oven without a pan underneath them. Oops. And you can see where this is going. So the second she rings the doorbell, I start to smell smoke, and sugary butter had kind of like gushed over the sides of the pan and was in flames on the bottom of my oven. The minute the dining editor of \u003cem>Chicago \u003c/em>magazine walks in the door, she's greeted by a cloud of smoke and she, was she nice about it? No! She'd never let me hear the end of it. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Help%2C+I%27m+Hosting%27%3A+Ted+Allen+Dishes+On+Vegetarian+Thanksgiving%2C+Cooking+Wild+Turkey&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Tradition seems to demand that any respectable Thanksgiving meal revolve around a monumental roast turkey. I must dissent! Conventional turkeys have been bred to be massive and exceedingly lean, which means they easily dry out after long roasting times. As I see it, turkey needs all the help it can get—a contentious opinion at the best of times, it becomes downright blasphemous during the holidays.\u003c/p>\n\u003cp>[contextly_sidebar id=\"DqRAXM7Ia9mSDCQxP4EVhksLXvomBvgg\"]\u003c/p>\n\u003cp>But before I paint myself as some sort of Thanksgiving Scrooge, allow me to backpedal. I, like any holiday hedonist worth their salt, adore the crispy skin of an expertly roasted turkey — it’s almost worth the price of admission. So how to reconcile my general indifference to turkey with my desire for that crispy payoff?\u003c/p>\n\u003cp>My answer lies in taking an unconventional route: using lean turkey breast in a Roman dish called saltimbocca (“jumps in the mouth”), which features thinly pounded cutlets, sage, and prosciutto. The sage makes these fragrant — and seasonally appropriate — but it’s the prosciutto that makes them luscious. After pan-frying, the salty ham becomes crispy, and it mimics that all-important crispy skin while keeping the turkey tender and juicy.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XTsUxsrBORf7LSTXfrGUcP5TXnvGM5pQ\"]\u003c/p>\n\u003cp>It’s the perfect solution for anyone who wants more out of their turkey experience, without the hassle and wait of a giant bird; especially in the case of smaller, more intimate Thanksgiving meals.\u003c/p>\n\u003ch2>Turkey Saltimbocca with Braised Escarole\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9377-e1542326012930.jpg\" alt=\"Turkey Saltimbocca with Braised Escarole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131402\">\u003cfigcaption class=\"wp-caption-text\">Turkey Saltimbocca with Braised Escarole \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 medium boneless skinless turkey breast, about 2½ pounds\u003c/li>\n\u003cli>6 fresh sage leaves\u003c/li>\n\u003cli>2 ounces thinly sliced prosciutto, about 6-12 slices\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>¼ cup all-purpose flour\u003c/li>\n\u003cli>3-4 tbsp olive oil\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, thinly sliced\u003c/li>\n\u003cli>Pinch red pepper flakes\u003c/li>\n\u003cli>¾ cup of dry vermouth or dry white wine\u003c/li>\n\u003cli>1 cup low sodium turkey or chicken stock\u003c/li>\n\u003cli>1 large bunch escarole or other bitter green, washed and cut into 1” pieces\u003c/li>\n\u003cli>1 lemon, preferably Meyer, cut into 6 wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut the turkey breast into cutlets: using a sharp knife, slice the turkey at a 45º angle against the grain, to make 6 cutlets of approximately equal size, no more than ¾ inches thick.\u003c/li>\n\u003cli>Line a work surface with a sheet of plastic wrap large enough to fit 1 or 2 cutlets with several inches of space around each. Place a sage leaf on the center of each cutlet, then lay a slice or two of prosciutto on top, enough to completely cover the cutlet with a bit of overhang at the edges. Cover the cutlets with a second sheet of plastic wrap, and, using a meat mallet or heavy rolling pin, gently but firmly pound the cutlets until they’re approximately ¼ inch thick and their surface area has almost double. Repeat with the remaining cutlets.\u003c/li>\n\u003cli>Season each cutlet with salt and pepper on the side without prosciutto, then dust both sides with flour to completely coat, shaking off any excess.\u003c/li>\n\u003cli>Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons of the olive oil, and when it shimmers and gives off wisps of smoke, place the cutlets, prosciutto side down, into the pan without overlapping. Unless you have a very large pan, you will likely have to sear in two or three batches; add additional olive oil to the pan as needed.\u003c/li>\n\u003cli>Use a spatula to press down on the cutlets, to ensure they make full contact with the pan, and sear for 3-5 minutes, until the prosciutto is crisp and deep golden brown, rotating the cutlets as needed so that they brown evenly. Flip the cutlets and cook about 1 minute more, until the turkey side begins to color and the cutlets are completely cooked through. Transfer the cooked cutlets to a sheet, prosciutto side up, and repeat with remaining cutlets. Once all the cutlets are cooked, keep them warm in a low oven or wrap them lightly with aluminum foil.\u003c/li>\n\u003cli>Return the pan to medium-high heat, add 1 tablespoon of the olive oil and 2 tablespoons of the butter, and swirl until the butter has foamed and begun to brown (if your pan is still very hot, this will happen quickly). Add the shallot, followed by the garlic, and cook, stirring frequently, until translucent and beginning to brown, about 2-3 minutes. Season with a generous pinch of salt and red pepper flake and cook 30 seconds more. Add vermouth, which should boil immediately, using a wooden spoon to scrape up any brown bits stuck to the pan.\u003c/li>\n\u003cli>Let the vermouth boil until reduced by half, about 1-2 minutes, then add the chicken stock. Return to a boil and cook for 1 minute more before adding the escarole, seasoning with salt as you add it to the pan. Cook, tossing and stirring, until the escarole has wilted down into the pan, about 2-3 minutes.\u003c/li>\n\u003cli>Remove from heat, swirl in the remaining tablespoon of butter, and season to taste with additional salt and pepper.\u003c/li>\n\u003cli>Spoon the escarole onto a warm serving platter, along with the pan juices. Arrange the cutlets on top and serve with lemon wedges, to be squeezed over the cutlets by your guests.\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>Tradition seems to demand that any respectable Thanksgiving meal revolve around a monumental roast turkey. I must dissent! Conventional turkeys have been bred to be massive and exceedingly lean, which means they easily dry out after long roasting times. As I see it, turkey needs all the help it can get—a contentious opinion at the best of times, it becomes downright blasphemous during the holidays.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But before I paint myself as some sort of Thanksgiving Scrooge, allow me to backpedal. I, like any holiday hedonist worth their salt, adore the crispy skin of an expertly roasted turkey — it’s almost worth the price of admission. So how to reconcile my general indifference to turkey with my desire for that crispy payoff?\u003c/p>\n\u003cp>My answer lies in taking an unconventional route: using lean turkey breast in a Roman dish called saltimbocca (“jumps in the mouth”), which features thinly pounded cutlets, sage, and prosciutto. The sage makes these fragrant — and seasonally appropriate — but it’s the prosciutto that makes them luscious. After pan-frying, the salty ham becomes crispy, and it mimics that all-important crispy skin while keeping the turkey tender and juicy.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>It’s the perfect solution for anyone who wants more out of their turkey experience, without the hassle and wait of a giant bird; especially in the case of smaller, more intimate Thanksgiving meals.\u003c/p>\n\u003ch2>Turkey Saltimbocca with Braised Escarole\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9377-e1542326012930.jpg\" alt=\"Turkey Saltimbocca with Braised Escarole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131402\">\u003cfigcaption class=\"wp-caption-text\">Turkey Saltimbocca with Braised Escarole \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 medium boneless skinless turkey breast, about 2½ pounds\u003c/li>\n\u003cli>6 fresh sage leaves\u003c/li>\n\u003cli>2 ounces thinly sliced prosciutto, about 6-12 slices\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>¼ cup all-purpose flour\u003c/li>\n\u003cli>3-4 tbsp olive oil\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, thinly sliced\u003c/li>\n\u003cli>Pinch red pepper flakes\u003c/li>\n\u003cli>¾ cup of dry vermouth or dry white wine\u003c/li>\n\u003cli>1 cup low sodium turkey or chicken stock\u003c/li>\n\u003cli>1 large bunch escarole or other bitter green, washed and cut into 1” pieces\u003c/li>\n\u003cli>1 lemon, preferably Meyer, cut into 6 wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut the turkey breast into cutlets: using a sharp knife, slice the turkey at a 45º angle against the grain, to make 6 cutlets of approximately equal size, no more than ¾ inches thick.\u003c/li>\n\u003cli>Line a work surface with a sheet of plastic wrap large enough to fit 1 or 2 cutlets with several inches of space around each. Place a sage leaf on the center of each cutlet, then lay a slice or two of prosciutto on top, enough to completely cover the cutlet with a bit of overhang at the edges. Cover the cutlets with a second sheet of plastic wrap, and, using a meat mallet or heavy rolling pin, gently but firmly pound the cutlets until they’re approximately ¼ inch thick and their surface area has almost double. Repeat with the remaining cutlets.\u003c/li>\n\u003cli>Season each cutlet with salt and pepper on the side without prosciutto, then dust both sides with flour to completely coat, shaking off any excess.\u003c/li>\n\u003cli>Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons of the olive oil, and when it shimmers and gives off wisps of smoke, place the cutlets, prosciutto side down, into the pan without overlapping. Unless you have a very large pan, you will likely have to sear in two or three batches; add additional olive oil to the pan as needed.\u003c/li>\n\u003cli>Use a spatula to press down on the cutlets, to ensure they make full contact with the pan, and sear for 3-5 minutes, until the prosciutto is crisp and deep golden brown, rotating the cutlets as needed so that they brown evenly. Flip the cutlets and cook about 1 minute more, until the turkey side begins to color and the cutlets are completely cooked through. Transfer the cooked cutlets to a sheet, prosciutto side up, and repeat with remaining cutlets. Once all the cutlets are cooked, keep them warm in a low oven or wrap them lightly with aluminum foil.\u003c/li>\n\u003cli>Return the pan to medium-high heat, add 1 tablespoon of the olive oil and 2 tablespoons of the butter, and swirl until the butter has foamed and begun to brown (if your pan is still very hot, this will happen quickly). Add the shallot, followed by the garlic, and cook, stirring frequently, until translucent and beginning to brown, about 2-3 minutes. Season with a generous pinch of salt and red pepper flake and cook 30 seconds more. Add vermouth, which should boil immediately, using a wooden spoon to scrape up any brown bits stuck to the pan.\u003c/li>\n\u003cli>Let the vermouth boil until reduced by half, about 1-2 minutes, then add the chicken stock. Return to a boil and cook for 1 minute more before adding the escarole, seasoning with salt as you add it to the pan. Cook, tossing and stirring, until the escarole has wilted down into the pan, about 2-3 minutes.\u003c/li>\n\u003cli>Remove from heat, swirl in the remaining tablespoon of butter, and season to taste with additional salt and pepper.\u003c/li>\n\u003cli>Spoon the escarole onto a warm serving platter, along with the pan juices. Arrange the cutlets on top and serve with lemon wedges, to be squeezed over the cutlets by your guests.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_122518,bayareabites_102921' label='More Thanksgiving Recipes']\u003c/p>\n\u003cp>Being a devout follower of the church of carbohydrates, I consider soft, buttery rolls an important inclusion for any Thanksgiving feast, which is, after all, the most sacred day in the entire carb calendar. But beyond being an important element of a more diverse spread, in my view dinner rolls are practically essential when it comes time for leftovers.\u003c/p>\n\u003cp>I refer, of course, to Turkey day’s vital second act, when one arises from the torpor of the meat nap and gluttony gets its second wind: turkey sandwiches are the name of the game. Without going further into the sordid details of my Thanksgiving indulgence, I assume my enthusiasm is apparent.\u003c/p>\n\u003cp>With all that said, obviously I want something special when it comes to my bread choices: hence this recipe. A far cry from the typical, unassuming Parker House roll, these are enriched with pumpkin and fragrant with slow-cooked garlic — an aroma sure to enhance the already heady bouquet of your Thanksgiving preparations.\u003c/p>\n\u003cp>Whether warm from the oven or a called back into service a few hours later, these rolls will fulfill your carb-iest dreams.\u003c/p>\n\u003ch2>Soft Pumpkin Rolls with Caramelized Garlic\u003c/h2>\n\u003cp>\u003ci>Makes 15 rolls\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9385-e1542326104436.jpg\" alt=\"Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131404\">\u003cfigcaption class=\"wp-caption-text\">Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole milk, warm to the touch\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1 (1/4-oz) package instant yeast, about 2¼ teaspoons\u003c/li>\n\u003cli>¾ cup canned pure pumpkin, about ½ (15-oz) can\u003c/li>\n\u003cli>8 tbsp (1 stick) unsalted butter, melted\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>4 cups bread flour, divided, plus more, for dusting\u003c/li>\n\u003cli>2 ½ tsp Diamond Crystal kosher salt*\u003c/li>\n\u003cli>1 tsp flakey salt, such as Maldon or fleur de sel\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Caramelized Garlic:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>1 head garlic, cloves peeled and trimmed (about 12-15 cloves)\u003c/li>\n\u003cli>1 tbsp fresh rosemary or thyme leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Start the dough by making a “sponge”: in a large bowl, combine the warm milk and honey. Sprinkle the yeast evenly over top. Add the pumpkin, melted butter, egg, and 1 cup of the flour, mixing until completely smooth and combined. Cover bowl with a damp towel or plastic wrap and set aside in a warm place to rise for at least 30 minutes or up to 1 hour.\u003c/li>\n\u003cli>Meanwhile, combine olive oil and garlic cloves in a small saucepot. Heat over medium-high heat until the garlic is sizzling and extremely fragrant, turn the heat down to low, and cover with a lid. Cook the garlic, stirring every five minutes or so to prevent uneven browning, until the cloves are completely soft and light golden in color, 25 to 30 minutes. Stir in the rosemary or thyme and remove from the heat. Set aside for at least 10 minutes to cool.\u003c/li>\n\u003cli>Uncover the \"sponge,\" which will have risen only slightly. Using a wooden spoon, mix in the kosher salt and remaining 3 cups of flour, stirring until all the flour is incorporated and a soft, sticky dough is formed. Cover again with a damp towel or plastic wrap and let rest for 10 minutes.\u003c/li>\n\u003cli>Once the dough has rested, and the garlic cooled, use a slotted spoon to lift the garlic cloves and rosemary or thyme leaves out of the oil, before adding them to the dough, along with any oil that clings to them. Set aside the remaining garlic oil to use later.\u003c/li>\n\u003cli>Using one hand to hold the bowl, and the other to mix, knead the dough in the bowl until the cloves have been distributed and an elastic dough has formed, 1 to 2 minutes (the dough will still be somewhat sticky). Cover the dough leave to rise in a warm place until doubled, 90 minutes to 2 hours.\u003c/li>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan with about half of the reserved garlic oil.\u003c/li>\n\u003cli>Turn the dough out onto a lightly floured work surface and flatten it with your hands into a rough rectangle about the size of your baking pan. Using a bench scraper or pizza wheel, cut the dough lengthwise into 3 equal strips.\u003c/li>\n\u003cli>Cut each strip crosswise into 5 equal pieces, resulting in 15 squares. Shape the rolls one at a time: place a cupped hand over a dough square, pressing into the work surface with the side of your hand before rolling the dough in a circular motion to create a ball.\u003c/li>\n\u003cli>Transfer each ball to the greased baking pan, making 3 rows of 5 each. Brush or spoon the remaining garlic oil evenly over the surface of the rolls and cover them tightly. (At this point, if you want to make them ahead, the rolls can be refrigerated for up to 24 hours).\u003c/li>\n\u003cli>Leave the rolls to rise until nearly doubled, at which point they will have expanded to nearly fill the pan (40 minutes to an hour).\u003c/li>\n\u003cli>Once risen, sprinkle the rolls evenly with the flakey salt and place them in the preheated oven. Bake for 40-50 minutes, rotating the pan halfway through, until the rolls are evenly deep golden brown (if the rolls are fully browned before the 40-minute mark, lower heat to 400º).\u003c/li>\n\u003cli>Cool the rolls for at least 10 minutes before removing from the pan and serving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a devout follower of the church of carbohydrates, I consider soft, buttery rolls an important inclusion for any Thanksgiving feast, which is, after all, the most sacred day in the entire carb calendar. But beyond being an important element of a more diverse spread, in my view dinner rolls are practically essential when it comes time for leftovers.\u003c/p>\n\u003cp>I refer, of course, to Turkey day’s vital second act, when one arises from the torpor of the meat nap and gluttony gets its second wind: turkey sandwiches are the name of the game. Without going further into the sordid details of my Thanksgiving indulgence, I assume my enthusiasm is apparent.\u003c/p>\n\u003cp>With all that said, obviously I want something special when it comes to my bread choices: hence this recipe. A far cry from the typical, unassuming Parker House roll, these are enriched with pumpkin and fragrant with slow-cooked garlic — an aroma sure to enhance the already heady bouquet of your Thanksgiving preparations.\u003c/p>\n\u003cp>Whether warm from the oven or a called back into service a few hours later, these rolls will fulfill your carb-iest dreams.\u003c/p>\n\u003ch2>Soft Pumpkin Rolls with Caramelized Garlic\u003c/h2>\n\u003cp>\u003ci>Makes 15 rolls\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9385-e1542326104436.jpg\" alt=\"Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131404\">\u003cfigcaption class=\"wp-caption-text\">Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole milk, warm to the touch\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1 (1/4-oz) package instant yeast, about 2¼ teaspoons\u003c/li>\n\u003cli>¾ cup canned pure pumpkin, about ½ (15-oz) can\u003c/li>\n\u003cli>8 tbsp (1 stick) unsalted butter, melted\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>4 cups bread flour, divided, plus more, for dusting\u003c/li>\n\u003cli>2 ½ tsp Diamond Crystal kosher salt*\u003c/li>\n\u003cli>1 tsp flakey salt, such as Maldon or fleur de sel\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Caramelized Garlic:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>1 head garlic, cloves peeled and trimmed (about 12-15 cloves)\u003c/li>\n\u003cli>1 tbsp fresh rosemary or thyme leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Start the dough by making a “sponge”: in a large bowl, combine the warm milk and honey. Sprinkle the yeast evenly over top. Add the pumpkin, melted butter, egg, and 1 cup of the flour, mixing until completely smooth and combined. Cover bowl with a damp towel or plastic wrap and set aside in a warm place to rise for at least 30 minutes or up to 1 hour.\u003c/li>\n\u003cli>Meanwhile, combine olive oil and garlic cloves in a small saucepot. Heat over medium-high heat until the garlic is sizzling and extremely fragrant, turn the heat down to low, and cover with a lid. Cook the garlic, stirring every five minutes or so to prevent uneven browning, until the cloves are completely soft and light golden in color, 25 to 30 minutes. Stir in the rosemary or thyme and remove from the heat. Set aside for at least 10 minutes to cool.\u003c/li>\n\u003cli>Uncover the \"sponge,\" which will have risen only slightly. Using a wooden spoon, mix in the kosher salt and remaining 3 cups of flour, stirring until all the flour is incorporated and a soft, sticky dough is formed. Cover again with a damp towel or plastic wrap and let rest for 10 minutes.\u003c/li>\n\u003cli>Once the dough has rested, and the garlic cooled, use a slotted spoon to lift the garlic cloves and rosemary or thyme leaves out of the oil, before adding them to the dough, along with any oil that clings to them. Set aside the remaining garlic oil to use later.\u003c/li>\n\u003cli>Using one hand to hold the bowl, and the other to mix, knead the dough in the bowl until the cloves have been distributed and an elastic dough has formed, 1 to 2 minutes (the dough will still be somewhat sticky). Cover the dough leave to rise in a warm place until doubled, 90 minutes to 2 hours.\u003c/li>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan with about half of the reserved garlic oil.\u003c/li>\n\u003cli>Turn the dough out onto a lightly floured work surface and flatten it with your hands into a rough rectangle about the size of your baking pan. Using a bench scraper or pizza wheel, cut the dough lengthwise into 3 equal strips.\u003c/li>\n\u003cli>Cut each strip crosswise into 5 equal pieces, resulting in 15 squares. Shape the rolls one at a time: place a cupped hand over a dough square, pressing into the work surface with the side of your hand before rolling the dough in a circular motion to create a ball.\u003c/li>\n\u003cli>Transfer each ball to the greased baking pan, making 3 rows of 5 each. Brush or spoon the remaining garlic oil evenly over the surface of the rolls and cover them tightly. (At this point, if you want to make them ahead, the rolls can be refrigerated for up to 24 hours).\u003c/li>\n\u003cli>Leave the rolls to rise until nearly doubled, at which point they will have expanded to nearly fill the pan (40 minutes to an hour).\u003c/li>\n\u003cli>Once risen, sprinkle the rolls evenly with the flakey salt and place them in the preheated oven. Bake for 40-50 minutes, rotating the pan halfway through, until the rolls are evenly deep golden brown (if the rolls are fully browned before the 40-minute mark, lower heat to 400º).\u003c/li>\n\u003cli>Cool the rolls for at least 10 minutes before removing from the pan and serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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