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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake.jpg\" alt=\"fruitcake\" align=\"right\">We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to \"re-gift,\" can last for years, and are hockey-puck textured. According to the late Johnny Carson, \"The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.\"\u003c/p>\n\u003cp>I thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\u003c/p>\n\u003cp>While visiting the gift shop at \u003ca href=\"http://www.royal.gov.uk/OutPut/Page559.asp\">Holyrood Palace\u003c/a> in Edinburgh -- I spied some traditional British fruitcakes and thought it would be fun to bring one home to share with my mom over the holidays. When I asked the cashier if it would last until December, he laughed and said \"Definitely.\" Thinking his droll response had more to do with the reputation fruitcake has than the actual merit of the one I sat on the counter, I spent 5 pounds on it (that's $10 US bucks) and packed it up in my suitcase. When we got home, I stuck it in the fridge, all bundled up in its shrink wrap niceties, until the holiday season arrived. Then, on Christmas Eve, my mom and I made a hot pot of tea while it stormed outside, and sat down to our plate of authentic English fruitcake.\u003c/p>\n\u003cp>After one bite, our eyes met as we mutually realized the obvious: if this fruitcake was an authentic representation, the stories weren't rumors. With a texture both brittle and brick-like, it was difficult to chew even the smallest bite without choking. I read the list of ingredients on the wrapper and realized that this sad example of a holiday cake didn't have any alcohol in it. \u003c/p>\n\u003cp>Fruitcakes are traditionally aged in a cloth wrapping of alcohol for at least five weeks. The alcohol preserves the cakes, fruits, and nuts within, and keeps everything moist. I wondered what the chefs at Holyrood Palace Gift Shop were thinking when they stuck this sad use of flour, fruit and nuts in cellophane without a little brandy. Maybe it was an attempt to get more people to purchase one, although I was reminded of the old adage that when you try to please everyone, you end up making absolutely nobody happy. I began to wonder how many of these confections were made -- and aged -- without alcohol or some type of moistening agent. It seemed that in an attempt to gain a wider audience through omitting the alcohol, cooks had turned what had once been a yearly treat into an inedible burden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My mom and I love a culinary challenge, so we jumped into action. With just a little bit of work, and about a half cup of brandy, the fruitcake became more than edible. Yes, I am here to say that a hard-as-nails, dry-as-the-desert dessert can be revived in, amazingly, less than ten minutes. Not only revived, but made moist and delicious. After \"fixing\" the cake, mom and I enjoyed our nice hot cup of tea and gobbled up our treat quite happily. \u003c/p>\n\u003cp>So if you find yourself a recipient of a fruitcake this year, please know that your only recourse is not to pass it on to another unsuspecting dupe. In just a few short minutes you can bring new life to your confection, and spend an afternoon happily nibbling away with a hot cup of tea.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake-pan.jpg\" alt=\"reviving a fruitcake\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Revive a Fruitcake\u003c/strong>\u003cbr>\n1. Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange. I used brandy, but you could also use cognac, rum, Grand Marnier, or whatever else you like.\u003cbr>\n2. With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.\u003cbr>\n3. Set your cake into the sauce pan and heat it until the alcohol starts to simmer.\u003cbr>\n4. Cover and steam for a few minutes and then start spooning the sauce over the cake so it runs through the many holes you created.\u003cbr>\n5. Cover the cake in the pan for another minute and then spoon the remaining alcohol over the cake. Continue this process until most of the alcohol is absorbed.\u003cbr>\n6. Turn off the heat, cover the cake and let it sit for another five minutes.\u003cbr>\n7. Set the cake on a plate to cool and then serve with your favorite pot of tea.\u003c/p>\n\n",
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"excerpt": "We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to \"re-gift,\" can last for years, and are hockey-puck textured. According to the late Johnny Carson, \"The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.\"\r\n \r\nI thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake.jpg\" alt=\"fruitcake\" align=\"right\">We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to \"re-gift,\" can last for years, and are hockey-puck textured. According to the late Johnny Carson, \"The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.\"\u003c/p>\n\u003cp>I thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\u003c/p>\n\u003cp>While visiting the gift shop at \u003ca href=\"http://www.royal.gov.uk/OutPut/Page559.asp\">Holyrood Palace\u003c/a> in Edinburgh -- I spied some traditional British fruitcakes and thought it would be fun to bring one home to share with my mom over the holidays. When I asked the cashier if it would last until December, he laughed and said \"Definitely.\" Thinking his droll response had more to do with the reputation fruitcake has than the actual merit of the one I sat on the counter, I spent 5 pounds on it (that's $10 US bucks) and packed it up in my suitcase. When we got home, I stuck it in the fridge, all bundled up in its shrink wrap niceties, until the holiday season arrived. Then, on Christmas Eve, my mom and I made a hot pot of tea while it stormed outside, and sat down to our plate of authentic English fruitcake.\u003c/p>\n\u003cp>After one bite, our eyes met as we mutually realized the obvious: if this fruitcake was an authentic representation, the stories weren't rumors. With a texture both brittle and brick-like, it was difficult to chew even the smallest bite without choking. I read the list of ingredients on the wrapper and realized that this sad example of a holiday cake didn't have any alcohol in it. \u003c/p>\n\u003cp>Fruitcakes are traditionally aged in a cloth wrapping of alcohol for at least five weeks. The alcohol preserves the cakes, fruits, and nuts within, and keeps everything moist. I wondered what the chefs at Holyrood Palace Gift Shop were thinking when they stuck this sad use of flour, fruit and nuts in cellophane without a little brandy. Maybe it was an attempt to get more people to purchase one, although I was reminded of the old adage that when you try to please everyone, you end up making absolutely nobody happy. I began to wonder how many of these confections were made -- and aged -- without alcohol or some type of moistening agent. It seemed that in an attempt to gain a wider audience through omitting the alcohol, cooks had turned what had once been a yearly treat into an inedible burden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My mom and I love a culinary challenge, so we jumped into action. With just a little bit of work, and about a half cup of brandy, the fruitcake became more than edible. Yes, I am here to say that a hard-as-nails, dry-as-the-desert dessert can be revived in, amazingly, less than ten minutes. Not only revived, but made moist and delicious. After \"fixing\" the cake, mom and I enjoyed our nice hot cup of tea and gobbled up our treat quite happily. \u003c/p>\n\u003cp>So if you find yourself a recipient of a fruitcake this year, please know that your only recourse is not to pass it on to another unsuspecting dupe. In just a few short minutes you can bring new life to your confection, and spend an afternoon happily nibbling away with a hot cup of tea.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake-pan.jpg\" alt=\"reviving a fruitcake\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Revive a Fruitcake\u003c/strong>\u003cbr>\n1. Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange. I used brandy, but you could also use cognac, rum, Grand Marnier, or whatever else you like.\u003cbr>\n2. With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.\u003cbr>\n3. Set your cake into the sauce pan and heat it until the alcohol starts to simmer.\u003cbr>\n4. Cover and steam for a few minutes and then start spooning the sauce over the cake so it runs through the many holes you created.\u003cbr>\n5. Cover the cake in the pan for another minute and then spoon the remaining alcohol over the cake. Continue this process until most of the alcohol is absorbed.\u003cbr>\n6. Turn off the heat, cover the cake and let it sit for another five minutes.\u003cbr>\n7. Set the cake on a plate to cool and then serve with your favorite pot of tea.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sparkling Wines for New Year's",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/sparklingwine.jpg\" alt=\"sparkling wine\">\u003c/p>\n\u003cp>I'm inaugurating a wine blog today on Bay Area Bites. It's a labor of love for me. I worked for a decade in the wine trade in the seventies and eighties, in New York City, San Francisco, and the Napa Valley. I've kept a toehold in the industry since then, while working as a news editor, reporter and anchor at KQED Public Radio. I still get a thrill from tasting great wine, or decent wine that's a great value; and my cup runneth over with suggestions. People look at me strangely (\"Is this nut coming on to me?\") when I make recommendations in the liquor aisle at Safeway. So this blog will provide a more acceptable outlet for my tasting notes. I'll try to avoid numbers, and talk about how these wines behave on the lunch or dinner table, where they belong.\u003c/p>\n\u003cp>I promise to taste a lot of cheap stuff, and warn readers off the plonk. To give you an idea of my palate, I'm a locavore, deeply chauvinistic about California wines. I'd rather keep Californians at work than ship my dollars overseas. \u003c/p>\n\u003cp>But I promise to be fair: my first love was for French Burgundy-- red and white, and I've toured Champagne, Burgundy, Beaujolais, and the Rhone Valley in France. I just wish that Premier Crus from the Cote D'Or weren't $50 and up. \u003c/p>\n\u003cp>Enough of that... Let's drink!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I did a bubbly tasting not long ago; and with New Year Eve upon us, I wanted to share my thoughts, and those of my guests, on what we liked.\u003c/p>\n\u003cp>I should note that my wife says Champagne makes her feel 21 again, ready for romance. (She's still very young of course.) And I think Champagne imbues even awkward people with elegance, and makes awkward moments fizzle away. Both qualities seem like essential components to a happy New Year's celebration.\u003c/p>\n\u003cp> At the tasting we started out with \u003cstrong>Non-Vintage Bugey-Cerdon\u003c/strong> ($22) from Patrick Bottex in the French Savoie. It sure ain't Champagne, but it's a lovely, low alcohol, deep pink bubbly. It smells of strawberries, and marries sweet raspberry and crisp apple flavors in the mouth. It could be the perfect wine for drinking while making out when the balloons drop. \u003c/p>\n\u003cp> We moved on to some California sparklers. We all loved the \u003cstrong>J Cuvee 20\u003c/strong> ($32), smelling of toast, golden apples, and lemon. Just lovely, and our favorite of the tasting. We also tried the \u003cstrong>Gloria Ferrer Royal Cuvee 2001\u003c/strong> ($35). The 2001 just won best of class in the San Francisco Chronicle Wine Judging, and seemed very complex from its long aging, with a bouquet of almonds, lemon, and black currants. It tasted crisp and appley in the mouth with a creamy finish. \u003c/p>\n\u003cp> We also tried two sparkling rosés, made with blends favoring Pinot Noir. The \u003cstrong>Schramsberg 2005 Brut Rosé\u003c/strong> ($40) smelled like strawberry shortcake, and lasted and lasted in the mouth. The \u003cstrong>J Brut Rosé\u003c/strong> ($41) showed nice appley notes in the nose, and raspberries and pink grapefruit in the mouth. \u003c/p>\n\u003cp> Everyone liked these two rosés, but the women at the tasting preferred the steelier qualities in the white bubblies. \u003c/p>\n\u003cp>We only drank one true Champagne, a \u003cstrong>Veuve Clicquot Brut Non-Vintage\u003c/strong> ($40). It smelled of toast and mushroom, but it disappointed in the mouth, tasting a bit tired. \"The Old Widow\" is now among the top selling Champagnes in the world. It tastes like they make a lot of it -- decent but not worth the price, especially in today’s economy.\u003c/p>\n\u003cp>At my recent Hanukkah party I poured a few bottles of \u003cstrong>Domaine Chandon Riche NV\u003c/strong>. Domaine Chandon (in Napa and owned by France’s Moet and Chandon) adds a touch of Muscat to Chardonnay and Pinot Noir to get a slightly sweet sparkling wine with flowers and peach in the nose, and a lovely finish. Great with latkes. The best part-- I paid $13 at Safeway and I see it’s selling for $22/bttl in Washington D.C. \u003c/p>\n\u003cp>I haven’t tasted it recently, but I’ve also enjoyed bubblies by \u003cstrong>Roederer\u003c/strong> in Mendocino's Anderson Valley. And \u003cstrong>Iron Horse\u003c/strong> makes some extraordinary, if pricey, California sparklers in Green Valley in Sonoma. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> So happy New Year. I'm looking forward to more posts in 2009. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I did a bubbly tasting not long ago; and with New Year Eve upon us, I wanted to share my thoughts, and those of my guests, on what we liked.\u003c/p>\n\u003cp>I should note that my wife says Champagne makes her feel 21 again, ready for romance. (She's still very young of course.) And I think Champagne imbues even awkward people with elegance, and makes awkward moments fizzle away. Both qualities seem like essential components to a happy New Year's celebration.\u003c/p>\n\u003cp> At the tasting we started out with \u003cstrong>Non-Vintage Bugey-Cerdon\u003c/strong> ($22) from Patrick Bottex in the French Savoie. It sure ain't Champagne, but it's a lovely, low alcohol, deep pink bubbly. It smells of strawberries, and marries sweet raspberry and crisp apple flavors in the mouth. It could be the perfect wine for drinking while making out when the balloons drop. \u003c/p>\n\u003cp> We moved on to some California sparklers. We all loved the \u003cstrong>J Cuvee 20\u003c/strong> ($32), smelling of toast, golden apples, and lemon. Just lovely, and our favorite of the tasting. We also tried the \u003cstrong>Gloria Ferrer Royal Cuvee 2001\u003c/strong> ($35). The 2001 just won best of class in the San Francisco Chronicle Wine Judging, and seemed very complex from its long aging, with a bouquet of almonds, lemon, and black currants. It tasted crisp and appley in the mouth with a creamy finish. \u003c/p>\n\u003cp> We also tried two sparkling rosés, made with blends favoring Pinot Noir. The \u003cstrong>Schramsberg 2005 Brut Rosé\u003c/strong> ($40) smelled like strawberry shortcake, and lasted and lasted in the mouth. The \u003cstrong>J Brut Rosé\u003c/strong> ($41) showed nice appley notes in the nose, and raspberries and pink grapefruit in the mouth. \u003c/p>\n\u003cp> Everyone liked these two rosés, but the women at the tasting preferred the steelier qualities in the white bubblies. \u003c/p>\n\u003cp>We only drank one true Champagne, a \u003cstrong>Veuve Clicquot Brut Non-Vintage\u003c/strong> ($40). It smelled of toast and mushroom, but it disappointed in the mouth, tasting a bit tired. \"The Old Widow\" is now among the top selling Champagnes in the world. It tastes like they make a lot of it -- decent but not worth the price, especially in today’s economy.\u003c/p>\n\u003cp>At my recent Hanukkah party I poured a few bottles of \u003cstrong>Domaine Chandon Riche NV\u003c/strong>. Domaine Chandon (in Napa and owned by France’s Moet and Chandon) adds a touch of Muscat to Chardonnay and Pinot Noir to get a slightly sweet sparkling wine with flowers and peach in the nose, and a lovely finish. Great with latkes. The best part-- I paid $13 at Safeway and I see it’s selling for $22/bttl in Washington D.C. \u003c/p>\n\u003cp>I haven’t tasted it recently, but I’ve also enjoyed bubblies by \u003cstrong>Roederer\u003c/strong> in Mendocino's Anderson Valley. And \u003cstrong>Iron Horse\u003c/strong> makes some extraordinary, if pricey, California sparklers in Green Valley in Sonoma. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> So happy New Year. I'm looking forward to more posts in 2009. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A No-Hassle Holiday Breakfast with Leftovers ",
"title": "A No-Hassle Holiday Breakfast with Leftovers ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/frittata_on-table_300pixels.jpg\" alt=\"frittata on table\" align=\"left\">One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.\u003c/p>\n\u003cp>After my daughters had their fill of opening the slew of presents Santa left, I sidled into the kitchen and opened the fridge. As I stared at the contents, I started to get hungry. My cold was subsiding and my nasal passages were starting to be able to discern smells again. As I scanned the shelf before me, I realized I had all the makings for a great frittata: eggs, baby spinach, pancetta, ricotta, parmesan, and heavy cream. It didn’t take long to mix everything together, and once I did, my mother commented on how the pancetta’s pink color coordinated with the green spinach to make a lovely Christmas color combination. I stared at my plate and felt a bit like an accidental Martha Stewart until I looked up and was brought back to reality by my messy kitchen. Even better than how it looked, however, was the fact that the eggs, ricotta and heavy cream had merged into a gorgeous custard, with the pancetta, spinach and Parmesan adding both salty and savory flavors.\u003c/p>\n\u003cp>The foods I had on hand worked well for my needs, but I could have easily used a variety of other items many people have lying around during the holidays. If you have a refrigerator full of random leftovers from holiday menus, just use whatever sounds good to make your own great holiday frittata. Some items you may want to use are cheeses left over from an appetizer platter, crème freche, ricotta, heavy cream, baked ham, sausage, pate, or al dente vegetables. There’s nothing like a frittata to make the most of a 1/2 cup of leftover whatever.\u003c/p>\n\u003cp>I’m also including my recipe for breakfast sausage, which I made on Christmas morning to go with the frittata. I like to start with sausage meat from my local butcher, but you could just as easily cobble this dish together using mild Italian pork or chicken sausage, or bratwurst. Any sausage you like is fine as the real flavor comes from adding a few more ingredients to the meat. Sometimes I add rosemary, spring onions and mustard, but I have also tried and liked adding a tablespoon of maple syrup, thyme, and shallots. You could also toss in a tablespoon of fruit chutney. \u003c/p>\n\u003cp>Most of us don’t have heavy cream and aged cheeses sitting in our refrigerators on a daily basis, so if you have holiday foods left over, make the most of them. Chances are your cupboard will revert back to a more modest and healthier ingredients list in a week or two and the opportunity will be lost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Holiday Frittata\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 - 6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 eggs\u003cbr>\n1/2 cup ricotta, crème freche, or sour cream\u003cbr>\n1/2 cup heavy cream or whole milk\u003cbr>\n1/4 cup Parmesan cheese\u003cbr>\n1/2 cup chopped pancetta, sausage or bacon\u003cbr>\n1/2 cup fresh spinach or arugula\u003cbr>\n1 Tbs olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Place olive oil and your meat of choice into a medium pan that can go into the oven for 5-7 minutes or until your meat is lightly browned.\u003cbr>\n3. Meanwhile, whisk your eggs in a medium bowl until they start to get frothy.\u003cbr>\n4. Whisk in the ricotta, crème freche or sour cream and then add in the 1/2 cup of heavy cream or whole milk (please note that you should only use one of each ingredient, i.e., not heavy cream AND whole milk).\u003cbr>\n5. Once the meat is browned, add your spinach or arugula to the pan and sprinkle on a dash of salt. Mix and set in the oven for 2-3 minutes, or until the greens wilt.\u003cbr>\n6. Add the Parmesan to the egg mixture and then add it to the pan and bake for 5-7 minutes, or until the eggs become semi-firm.\u003cbr>\n7. Switch your oven to broil and place the pan about two inches beneath it. Broil your frittata until lightly browned and then quickly remove from the oven.\u003cbr>\n8. Serve.\u003c/p>\n\u003cp>\u003cstrong>\"Homemade\" Breakfast Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 - 12 sausages (depending on how large you make the patties)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 sausages (chicken or pork) or 1 pound sausage meat\u003cbr>\n1 Tbsp finely chopped rosemary\u003cbr>\n1 Tbsp Dijon mustard\u003cbr>\n1/4 cup chopped spring onions or shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove sausage meat from their casings and place meat in a medium bowl.\u003cbr>\n2. Add all the other ingredients and then form sausage into patties.\u003cbr>\n3. If making baking in the oven, place the patties on a large baking sheet and cook for 10 minutes on each side or until the patties are thoroughly browned.\u003cbr>\n4. If making on the stove top, heat a large pan on medium high and fry patties on each side until browned and thoroughly cooked through.\u003cbr>\n5. Serve.\u003c/p>\n\n",
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"excerpt": "One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/frittata_on-table_300pixels.jpg\" alt=\"frittata on table\" align=\"left\">One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.\u003c/p>\n\u003cp>After my daughters had their fill of opening the slew of presents Santa left, I sidled into the kitchen and opened the fridge. As I stared at the contents, I started to get hungry. My cold was subsiding and my nasal passages were starting to be able to discern smells again. As I scanned the shelf before me, I realized I had all the makings for a great frittata: eggs, baby spinach, pancetta, ricotta, parmesan, and heavy cream. It didn’t take long to mix everything together, and once I did, my mother commented on how the pancetta’s pink color coordinated with the green spinach to make a lovely Christmas color combination. I stared at my plate and felt a bit like an accidental Martha Stewart until I looked up and was brought back to reality by my messy kitchen. Even better than how it looked, however, was the fact that the eggs, ricotta and heavy cream had merged into a gorgeous custard, with the pancetta, spinach and Parmesan adding both salty and savory flavors.\u003c/p>\n\u003cp>The foods I had on hand worked well for my needs, but I could have easily used a variety of other items many people have lying around during the holidays. If you have a refrigerator full of random leftovers from holiday menus, just use whatever sounds good to make your own great holiday frittata. Some items you may want to use are cheeses left over from an appetizer platter, crème freche, ricotta, heavy cream, baked ham, sausage, pate, or al dente vegetables. There’s nothing like a frittata to make the most of a 1/2 cup of leftover whatever.\u003c/p>\n\u003cp>I’m also including my recipe for breakfast sausage, which I made on Christmas morning to go with the frittata. I like to start with sausage meat from my local butcher, but you could just as easily cobble this dish together using mild Italian pork or chicken sausage, or bratwurst. Any sausage you like is fine as the real flavor comes from adding a few more ingredients to the meat. Sometimes I add rosemary, spring onions and mustard, but I have also tried and liked adding a tablespoon of maple syrup, thyme, and shallots. You could also toss in a tablespoon of fruit chutney. \u003c/p>\n\u003cp>Most of us don’t have heavy cream and aged cheeses sitting in our refrigerators on a daily basis, so if you have holiday foods left over, make the most of them. Chances are your cupboard will revert back to a more modest and healthier ingredients list in a week or two and the opportunity will be lost.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Holiday Frittata\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 - 6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 eggs\u003cbr>\n1/2 cup ricotta, crème freche, or sour cream\u003cbr>\n1/2 cup heavy cream or whole milk\u003cbr>\n1/4 cup Parmesan cheese\u003cbr>\n1/2 cup chopped pancetta, sausage or bacon\u003cbr>\n1/2 cup fresh spinach or arugula\u003cbr>\n1 Tbs olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Place olive oil and your meat of choice into a medium pan that can go into the oven for 5-7 minutes or until your meat is lightly browned.\u003cbr>\n3. Meanwhile, whisk your eggs in a medium bowl until they start to get frothy.\u003cbr>\n4. Whisk in the ricotta, crème freche or sour cream and then add in the 1/2 cup of heavy cream or whole milk (please note that you should only use one of each ingredient, i.e., not heavy cream AND whole milk).\u003cbr>\n5. Once the meat is browned, add your spinach or arugula to the pan and sprinkle on a dash of salt. Mix and set in the oven for 2-3 minutes, or until the greens wilt.\u003cbr>\n6. Add the Parmesan to the egg mixture and then add it to the pan and bake for 5-7 minutes, or until the eggs become semi-firm.\u003cbr>\n7. Switch your oven to broil and place the pan about two inches beneath it. Broil your frittata until lightly browned and then quickly remove from the oven.\u003cbr>\n8. Serve.\u003c/p>\n\u003cp>\u003cstrong>\"Homemade\" Breakfast Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 - 12 sausages (depending on how large you make the patties)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 sausages (chicken or pork) or 1 pound sausage meat\u003cbr>\n1 Tbsp finely chopped rosemary\u003cbr>\n1 Tbsp Dijon mustard\u003cbr>\n1/4 cup chopped spring onions or shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove sausage meat from their casings and place meat in a medium bowl.\u003cbr>\n2. Add all the other ingredients and then form sausage into patties.\u003cbr>\n3. If making baking in the oven, place the patties on a large baking sheet and cook for 10 minutes on each side or until the patties are thoroughly browned.\u003cbr>\n4. If making on the stove top, heat a large pan on medium high and fry patties on each side until browned and thoroughly cooked through.\u003cbr>\n5. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Boxing Day Gift Ideas",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/plath-mitts.jpg\" alt=\"sylvia plath oven mitts\" align=\"left\"> Some people look forward to Christmas all year. They start designing their Holiday cards before the dye on their Easter eggs has even dried. Thanksgiving isn't treated so much as a reflective day spent with friends and family, but rather as an appropriate time to start dragging out the Holiday decorations.\u003c/p>\n\u003cp>I know people like this, but I am not one of them.\u003c/p>\n\u003cp>My favorite December day happens to be today, known in the Commonwealth countries as Boxing Day or, more religiously, as the Feast of St. Stephen.\u003c/p>\n\u003cp>In brief, Boxing Day custom dictates that those of the privileged classes give something back to the little people-- those folks who spend the year cleaning their toilets, corraling their children, and fetching them lattes. Little tokens of thanks are offered, like thoughtful long distance phone cards, cash, and things generally gone unused and unwanted by the rich. A dear little tradition, if you ask me.\u003c/p>\n\u003cp>Upon first hearing about the holiday without actually knowing anything about it, I thought the name implied the much-looked-forward-to boxing up and putting away of Christmas decorations. Upon deeper reflection, I decided it was a day spent putting unwanted Christmas gifts back in their packaging to be returned at the soonest possible opportunity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a way, I suppose it is such a day, only it is easier if you simply re-gift such items and hand them over to people who have nothing and, therefore, will be grateful for the sudden windfall of, say, a toaster that burns the words \"I love you\" into their bread. They will think you really care. In fact, they will be reminded of it daily.\u003c/p>\n\u003cp>In light of today's theme, I have come across several re-giftable food-related items, a few of which I thought I'd share. If you have received anything particularly horrible this season, I would very much love it if you would share it, if not with your cleaning woman, intern, or CPA, then with me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/darth-toaster.jpg\" alt=\"darth toaster\">\u003c/p>\n\u003cp>The Darth Vader toaster is a tough one. There is a certain geek chic to it I find (mildly) appealing, but the fact the the photo displays a piece of bread that, apart from the area charred by the dark side, looks stale and untouched. I would be inclined to re-gift this to my sister, whose Jedi name is Loreen Shadowchaser and has a sideline business of creating startlingly accurate reproductions of light sabers which are highly regarded in certain circles. The toaster is available at \u003ca href=\"http://shop.starwars.com/catalog/product.xml?product_id=1307702\">shop.starwars.com\u003c/a> for a mere $54.99.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/brownie-edges.jpg\" alt=\"brownie edge pan\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.shopgetorganized.com/prodetail~itemNo~29173.asp\">Brownie Edge Pan\u003c/a> sounds like a delightful gift for brownie lovers, but the uncut logs of brownie look more like uncut logs of brownie after having been digested. I can't think of anyone upon whom I'd wish to foist this item, which is available at Get Organized for $19.80 (reduced from $19.98).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/banana-condom.jpg\" alt=\"banana condom\">\u003c/p>\n\u003cp>If one really wants to pamper one's banana, the \u003ca href=\"http://bananabunker.com/buy.php\">Banana Bunker\u003c/a> is just the ticket at only $4.95 (or, if you want to shield and coddle a whole bunch, $19.95 for five). Available in fashion colors, your friends and co-workers will point out the obvious, condom-like qualities of this gadget which you will never live down. Ever. Even if you get a new job and move to another city.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/martini-shaker.jpg\" alt=\"martini shaker\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.shopgetorganized.com/prodetail~itemNo~27553.asp\">Automatic Martini Shaker\u003c/a> can be found at Get Organized for $49.98. Get Organized, if you didn't know, seems to be an unending font of gadgetry, spewing forth page upon page of unbelievable crap, as well as truly useful items. The Automatic Martini Shaker strikes me as a totally useless gift, of course, but especially for the wealthy, who have other people make their martini's for them anyway. Perhaps one might give this to one's favorite bartender with the thought of preventing the inevitable repetitive stress injury that will befall him or her a few years down the road. A thoughtful re-gift if there ever was one.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/plath-mitts.jpg\" alt=\"sylvia plath mitts\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This last present, I think I would keep-- it's just too clever not to. Who doesn't need a useful, not-so-subtle \u003cem>memento mori\u003c/em> around the kitchen, especially if one is, say, carrying a boiling kettle of oil from stove to the countertop? Sadly, these \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=17083005\">Sylvia Plath oven mitts\u003c/a> (once available at etsy.com for $28.00) have been sold out for weeks. The popularity of this item gives me hope, namely the hope that there are others out there just like me-- people depressed enough by all the Holiday Cheer Pressure that piles upon us every year. Maybe, like me, they just want some quilted, poetic in-joke to cushion their heads as they lay them on the still- warm oven door, after the last gingerbread man has been baked, inhaling the sweet smell of another Christmas completed.\u003c/p>\n\n",
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"excerpt": "Some people look forward to Christmas all year. They start designing their Holiday cards before the dye on their Easter eggs has even dried. Thanksgiving isn't treated so much as a reflective day spent with friends and family, but rather as an appropriate time to start dragging out the Holiday decorations.\r\n\r\nI know people like this, but I am not one of them.\r\n\r\nMy favorite December day happens to be today, known in the Commonwealth countries as Boxing Day or, more religiously, as the Feast of St. Stephen.\r\n\r\nIn brief, Boxing Day custom dictates that those of the privileged classes give something back to the little people-- those folks who spend the year cleaning their toilets, corraling their children, and fetching them lattes. Little tokens of thanks are offered, like thoughtful long distance phone cards, cash, and things generally gone unused and unwanted by the rich. A dear little tradition, if you ask me.\r\n\r\nUpon first hearing about the holiday without actually knowing anything about it, I thought the name implied either the much-looked-forward-to boxing up and putting away of Christmas decorations. Upon deeper reflection, I decided it was a day spent putting unwanted Christmas gifts back in their packaging to be returned at the soonest possible opportunity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/plath-mitts.jpg\" alt=\"sylvia plath oven mitts\" align=\"left\"> Some people look forward to Christmas all year. They start designing their Holiday cards before the dye on their Easter eggs has even dried. Thanksgiving isn't treated so much as a reflective day spent with friends and family, but rather as an appropriate time to start dragging out the Holiday decorations.\u003c/p>\n\u003cp>I know people like this, but I am not one of them.\u003c/p>\n\u003cp>My favorite December day happens to be today, known in the Commonwealth countries as Boxing Day or, more religiously, as the Feast of St. Stephen.\u003c/p>\n\u003cp>In brief, Boxing Day custom dictates that those of the privileged classes give something back to the little people-- those folks who spend the year cleaning their toilets, corraling their children, and fetching them lattes. Little tokens of thanks are offered, like thoughtful long distance phone cards, cash, and things generally gone unused and unwanted by the rich. A dear little tradition, if you ask me.\u003c/p>\n\u003cp>Upon first hearing about the holiday without actually knowing anything about it, I thought the name implied the much-looked-forward-to boxing up and putting away of Christmas decorations. Upon deeper reflection, I decided it was a day spent putting unwanted Christmas gifts back in their packaging to be returned at the soonest possible opportunity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a way, I suppose it is such a day, only it is easier if you simply re-gift such items and hand them over to people who have nothing and, therefore, will be grateful for the sudden windfall of, say, a toaster that burns the words \"I love you\" into their bread. They will think you really care. In fact, they will be reminded of it daily.\u003c/p>\n\u003cp>In light of today's theme, I have come across several re-giftable food-related items, a few of which I thought I'd share. If you have received anything particularly horrible this season, I would very much love it if you would share it, if not with your cleaning woman, intern, or CPA, then with me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/darth-toaster.jpg\" alt=\"darth toaster\">\u003c/p>\n\u003cp>The Darth Vader toaster is a tough one. There is a certain geek chic to it I find (mildly) appealing, but the fact the the photo displays a piece of bread that, apart from the area charred by the dark side, looks stale and untouched. I would be inclined to re-gift this to my sister, whose Jedi name is Loreen Shadowchaser and has a sideline business of creating startlingly accurate reproductions of light sabers which are highly regarded in certain circles. The toaster is available at \u003ca href=\"http://shop.starwars.com/catalog/product.xml?product_id=1307702\">shop.starwars.com\u003c/a> for a mere $54.99.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/brownie-edges.jpg\" alt=\"brownie edge pan\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.shopgetorganized.com/prodetail~itemNo~29173.asp\">Brownie Edge Pan\u003c/a> sounds like a delightful gift for brownie lovers, but the uncut logs of brownie look more like uncut logs of brownie after having been digested. I can't think of anyone upon whom I'd wish to foist this item, which is available at Get Organized for $19.80 (reduced from $19.98).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/banana-condom.jpg\" alt=\"banana condom\">\u003c/p>\n\u003cp>If one really wants to pamper one's banana, the \u003ca href=\"http://bananabunker.com/buy.php\">Banana Bunker\u003c/a> is just the ticket at only $4.95 (or, if you want to shield and coddle a whole bunch, $19.95 for five). Available in fashion colors, your friends and co-workers will point out the obvious, condom-like qualities of this gadget which you will never live down. Ever. Even if you get a new job and move to another city.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/martini-shaker.jpg\" alt=\"martini shaker\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.shopgetorganized.com/prodetail~itemNo~27553.asp\">Automatic Martini Shaker\u003c/a> can be found at Get Organized for $49.98. Get Organized, if you didn't know, seems to be an unending font of gadgetry, spewing forth page upon page of unbelievable crap, as well as truly useful items. The Automatic Martini Shaker strikes me as a totally useless gift, of course, but especially for the wealthy, who have other people make their martini's for them anyway. Perhaps one might give this to one's favorite bartender with the thought of preventing the inevitable repetitive stress injury that will befall him or her a few years down the road. A thoughtful re-gift if there ever was one.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/plath-mitts.jpg\" alt=\"sylvia plath mitts\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This last present, I think I would keep-- it's just too clever not to. Who doesn't need a useful, not-so-subtle \u003cem>memento mori\u003c/em> around the kitchen, especially if one is, say, carrying a boiling kettle of oil from stove to the countertop? Sadly, these \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=17083005\">Sylvia Plath oven mitts\u003c/a> (once available at etsy.com for $28.00) have been sold out for weeks. The popularity of this item gives me hope, namely the hope that there are others out there just like me-- people depressed enough by all the Holiday Cheer Pressure that piles upon us every year. Maybe, like me, they just want some quilted, poetic in-joke to cushion their heads as they lay them on the still- warm oven door, after the last gingerbread man has been baked, inhaling the sweet smell of another Christmas completed.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes-cooking.jpg\" alt=\"latkes frying\">\u003c/p>\n\u003cp>Although I didn't make it \u003ca href=\"http://www.saulsdeli.com/\">Saul's Deli\u003c/a> this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\u003c/p>\n\u003cp>He more or less followed a \u003ca href=\"http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406\">straightforward recipe\u003c/a> from Gourmet and managed to deliver, with his first try, a most excellent feast. Some crème fraiche, homemade applesauce and leftover oil from donut frying may have gilded the latkes, but they're so good, we don't really need much more than a plate or fork. Of course, some of us who hover around the cook right at the stove don't even need those.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/applesauce-sourcream.jpg\" alt=\"applesauce and sourcream\">\u003c/p>\n\u003cp>Everyone and their bubbie guard special tricks to making the best latkes in the world. Mine involves one of the most important tools in my kitchen: a beloved grater. My \u003ca href=\"http://www.blufftonslawcutter.com/\">Bluffton Slaw Cutter\u003c/a>, named for the Ohio village of just over 3,000 people where the company has been producing their crazy sharp graters since 1915, ensures thin, delicate, crisp shavings of potato. As anyone who works with good tools knows, the best ones are simply constructed, made to last decades and respond to each individual user. With the Bluffton grater, you can vary the length and thickness of your vegetable strips depending on the strength and angle you use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/grater.jpg\" alt=\"grater\">\u003c/p>\n\u003cp>Mine is just over 20 years old. Nothing fancy, it's one thin but strong piece of metal with edges bent over a single length of thick-gauge wire that -- oh beautiful simple tools! -- curves to become a handle. It's long enough to lie over a bowl. And most importantly of all, a special process of hand-hammering the holes creates edges that become sharper the more you grate. Sorry, not holes, knives. Etched into the metal is a warning: \"HOLD THE FINGERS SO THAT THEY DO NOT COME IN CONTACT WITH THE KNIVES.\" \u003c/p>\n\u003cp>You can find older versions of the grater at flea markets -- look for \"Bluffton, Ohio\" or \"Bluffton Slaw Cutter\" somewhere on the face of it -- or you can order \u003ca href=\"http://www.blufftonslawcutter.com/products/products.aspx?id=10G\">a set your own\u003c/a> to start sharpening with cabbage, carrots and potatoes. You can get all three for only $16.\u003c/p>\n\u003cp>My husband learned the hard way that my grater is indeed very sharp. The last batch of latkes have a bit of his skin and, maybe, a few drops of blood. (What are the laws of kashrut on that?) I reminded him to use my other secret tool for the best latkes ever: the glove.\u003c/p>\n\u003cp>It's an exfoliating glove from the Japanese dollar store. You can find them for a few bucks at any drugstore or bath shop. I store one next to the oyster knife for shucking, while the other sleeps next to my grater. They're thin and flexible enough to allow nimble maneuvering of even the most recalcitrant bivalve, and also strong and sturdy enough to deflect sharp edges. Easy to use, wash, dry and store, the gloves have helped me slash my Band-Aid budget by at least 75 percent. I suppose less scarring on my hands is one indirect benefit of repurposed beauty aids.\u003c/p>\n\u003cp>And if, after reading all of this, you're still wondering why I don't pull out my food processor to grate the latkes, then you apparently like yours mushy and bruised. Give me a hand-grated potato cake any day over cleaning potato from the crevices of a plastic processor lid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes.jpg\" alt=\"latkes\">\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 2 hungry or 4 overly modest eaters\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, peeled\u003cbr>\n1 small onion, diced small\u003cbr>\n2 eggs, lightly beaten\u003cbr>\nSalt to taste\u003cbr>\nPure olive oil or peanut oil\u003cbr>\nCrème fraiche and applesauce\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nGrate potatoes into a bowl of water. Drain well and then spread in a thin layer on a clean kitchen towel. Roll up and then twist the towel to wring as much liquid as possible from the potato shreds.\u003c/p>\n\u003cp>Dry out the bowl and in it combine the potato, onion, egg and salt. Stir until evenly coated.\u003c/p>\n\u003cp>Heat 2 inches of oil in a wide, heavy pan over medium-high heat until it begins to shimmer. With a fork, form small rounds of the potato batter in a large spoon and then slip them into the hot fat. Continue shaping the latkes in the pan, if needed, with a fork. Cook until golden brown on both sides, 4 to 5 minutes per side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If the cook is keeping guests out of the kitchen while cooking in a desperate attempt to shore up latke supplies, they can be kept warm in a low oven. Spread them on a rack placed over a sheet pan and place in a 250-degree oven.\u003c/p>\n\n",
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"excerpt": "Although I didn't make it \u003ca href=\"http://www.saulsdeli.com/\">Saul's Deli\u003c/a> this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\r\n\r\nHe more or less followed a \u003ca href=\"http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406\">straightforward recipe\u003c/a> from Gourmet and managed to deliver, with his first try, a most excellent feast.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes-cooking.jpg\" alt=\"latkes frying\">\u003c/p>\n\u003cp>Although I didn't make it \u003ca href=\"http://www.saulsdeli.com/\">Saul's Deli\u003c/a> this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\u003c/p>\n\u003cp>He more or less followed a \u003ca href=\"http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406\">straightforward recipe\u003c/a> from Gourmet and managed to deliver, with his first try, a most excellent feast. Some crème fraiche, homemade applesauce and leftover oil from donut frying may have gilded the latkes, but they're so good, we don't really need much more than a plate or fork. Of course, some of us who hover around the cook right at the stove don't even need those.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/applesauce-sourcream.jpg\" alt=\"applesauce and sourcream\">\u003c/p>\n\u003cp>Everyone and their bubbie guard special tricks to making the best latkes in the world. Mine involves one of the most important tools in my kitchen: a beloved grater. My \u003ca href=\"http://www.blufftonslawcutter.com/\">Bluffton Slaw Cutter\u003c/a>, named for the Ohio village of just over 3,000 people where the company has been producing their crazy sharp graters since 1915, ensures thin, delicate, crisp shavings of potato. As anyone who works with good tools knows, the best ones are simply constructed, made to last decades and respond to each individual user. With the Bluffton grater, you can vary the length and thickness of your vegetable strips depending on the strength and angle you use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/grater.jpg\" alt=\"grater\">\u003c/p>\n\u003cp>Mine is just over 20 years old. Nothing fancy, it's one thin but strong piece of metal with edges bent over a single length of thick-gauge wire that -- oh beautiful simple tools! -- curves to become a handle. It's long enough to lie over a bowl. And most importantly of all, a special process of hand-hammering the holes creates edges that become sharper the more you grate. Sorry, not holes, knives. Etched into the metal is a warning: \"HOLD THE FINGERS SO THAT THEY DO NOT COME IN CONTACT WITH THE KNIVES.\" \u003c/p>\n\u003cp>You can find older versions of the grater at flea markets -- look for \"Bluffton, Ohio\" or \"Bluffton Slaw Cutter\" somewhere on the face of it -- or you can order \u003ca href=\"http://www.blufftonslawcutter.com/products/products.aspx?id=10G\">a set your own\u003c/a> to start sharpening with cabbage, carrots and potatoes. You can get all three for only $16.\u003c/p>\n\u003cp>My husband learned the hard way that my grater is indeed very sharp. The last batch of latkes have a bit of his skin and, maybe, a few drops of blood. (What are the laws of kashrut on that?) I reminded him to use my other secret tool for the best latkes ever: the glove.\u003c/p>\n\u003cp>It's an exfoliating glove from the Japanese dollar store. You can find them for a few bucks at any drugstore or bath shop. I store one next to the oyster knife for shucking, while the other sleeps next to my grater. They're thin and flexible enough to allow nimble maneuvering of even the most recalcitrant bivalve, and also strong and sturdy enough to deflect sharp edges. Easy to use, wash, dry and store, the gloves have helped me slash my Band-Aid budget by at least 75 percent. I suppose less scarring on my hands is one indirect benefit of repurposed beauty aids.\u003c/p>\n\u003cp>And if, after reading all of this, you're still wondering why I don't pull out my food processor to grate the latkes, then you apparently like yours mushy and bruised. Give me a hand-grated potato cake any day over cleaning potato from the crevices of a plastic processor lid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes.jpg\" alt=\"latkes\">\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 2 hungry or 4 overly modest eaters\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, peeled\u003cbr>\n1 small onion, diced small\u003cbr>\n2 eggs, lightly beaten\u003cbr>\nSalt to taste\u003cbr>\nPure olive oil or peanut oil\u003cbr>\nCrème fraiche and applesauce\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nGrate potatoes into a bowl of water. Drain well and then spread in a thin layer on a clean kitchen towel. Roll up and then twist the towel to wring as much liquid as possible from the potato shreds.\u003c/p>\n\u003cp>Dry out the bowl and in it combine the potato, onion, egg and salt. Stir until evenly coated.\u003c/p>\n\u003cp>Heat 2 inches of oil in a wide, heavy pan over medium-high heat until it begins to shimmer. With a fork, form small rounds of the potato batter in a large spoon and then slip them into the hot fat. Continue shaping the latkes in the pan, if needed, with a fork. Cook until golden brown on both sides, 4 to 5 minutes per side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If the cook is keeping guests out of the kitchen while cooking in a desperate attempt to shore up latke supplies, they can be kept warm in a low oven. Spread them on a rack placed over a sheet pan and place in a 250-degree oven.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Christmas Movie Sob-Fest Menus",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n",
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"excerpt": "It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Let's Talk Cookies",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/cookies.jpg\" alt=\"peanut butter cookies\" align=\"left\">In addition to being holiday season, this is baking season. While cookies are found at parties and traded with friends, they also are all over the internet. I'm not talking about the type of files that are downloaded to your computer, but honest-to-goodness, hot from the oven cookies. This year in addition to finding cookie recipes online, you can surf for cookies, subscribe to various cookie emails and even enter your cookies in a contest. Here is a guide to some of the tastiest online cookie sites. \u003c/p>\n\u003cp>Butter Is Best has a \u003ca href=\"http://www.wisdairy.com/OtherDairyProductInfo/Butter/Recipes/Default.aspx\">daily butter newsletter \u003c/a>that includes tips and recipes from pastry chef Gale Gand. The site also offers some savory twists on classic cookies such as Salted Ginger Crisps and Rosemary Blue Cheese Ice Box Cookies.\u003c/p>\n\u003cp>Cooking Light offers \u003ca href=\"http://www.cookinglight.com/cooking-101/techniques/cookie-basics-00400000034322/\">Cookie Basics \u003c/a>and a related feature how to \u003ca href=\"http://www.cookinglight.com/cooking-101/resources/sending-cookies-mail-00400000034327/\">send cookies in the mail\u003c/a>. Their suggestion for a \"made to mail\" cookie? \u003ca href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1687690\">Crunchy Sesame Cookies\u003c/a>.\u003c/p>\n\u003cp>Epicurious invites you to check out\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/christmas/christmascookieschocolaterollouts\"> 25 days of Christmas cookies\u003c/a> in a slide show. \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/christmas/christmascookiespistachiocherryweddingcakes/recipes/food/views/PISTACHIO-AND-CHERRY-MEXICAN-WEDDING-CAKES-236807\">Pistachio and Cherry Mexican Wedding Cakes\u003c/a> and \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/christmas/christmascookiescoconutorangesnowball/recipes/food/views/COCONUT-ORANGE-SNOWBALLS-108975\">Coconut Orange Snowball\u003c/a>s are nice updates to classic cookies.\u003c/p>\n\u003cp>Eating Well has a\u003ca href=\"http://www.eatingwell.com/recipes/collections/healthy_holiday_cookies_recipes.html\"> healthy cookie collection\u003c/a> of cookie contest winners. While no-bake Angel Delights was the winning recipe, chocolatey Lava Rocks and Yummy Molasses Crinkles sound pretty good to me. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Martha Stewart the queen of all things domestic and delicious has a \u003ca href=\"http://www.marthastewart.com/cookie-of-the-day\">month of cookies\u003c/a> on her site. Check in daily for new photos and recipes.\u003c/p>\n\u003cp>FoodNetwork offers 12 days of cookies, \u003ca href=\"http://www.foodnetwork.com/newsletter-subscribe-form/package/index.html\">sign up\u003c/a> to receive cookie emails, check out the \u003ca href=\"http://www.foodnetwork.com/12-days-of-cookies/package/index.html\">cookie recipes\u003c/a> online or watch cookie \u003ca href=\"http://www.foodnetwork.com/12-international-christmas-cookie-recipes/video/index.htmlvideos\">videos\u003c/a>.\u003c/p>\n\u003cp>An online feature only, Gourmet magazine has organized their\u003ca href=\"http://www.gourmet.com/recipes/cookies\"> favorite cookies by decade\u003c/a>, with a favorite cookie each year, starting with the 1940's. Find an oldie but a goodie or simply marvel at how tastes have changed.\u003c/p>\n\u003cp>Between now and the end of the year submit a photo of your cookies online at \u003ca href=\"http://allrecipes.promo.eprize.com/cookiecontest/\">AllRecipes\u003c/a> in one of four categories--cut-outs, drop cookies, cookie bars and spritz and win a Samsung Electric Range or a DVD camera. The best looking photos from each four category will be notified January 6th and advance to the final round.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Finally for those of you who want hard copy, check out \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594742839/kqedorg-20\">The Field Guide to Cookies\u003c/a> by local pastry chef and \u003ca href=\"http://dessertfirst.typepad.com/\">Dessert First\u003c/a> blogger Anita Chu. Her cookies are delicious! Just check out the photo of those peanut butter sandwich cookies...\u003c/p>\n\n",
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"excerpt": "In addition to being holiday season, this is baking season. While cookies are found at parties and traded with friends, they also are all over the internet. I'm not talking about the type of files that are downloaded to your computer, but honest-to-goodness, hot from the oven cookies. This year in addition to finding cookie recipes online, you can surf for cookies, subscribe to various cookie emails and even enter your cookies in a contest. Here is a guide to some of the tastiest online cookie sites. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/cookies.jpg\" alt=\"peanut butter cookies\" align=\"left\">In addition to being holiday season, this is baking season. While cookies are found at parties and traded with friends, they also are all over the internet. I'm not talking about the type of files that are downloaded to your computer, but honest-to-goodness, hot from the oven cookies. This year in addition to finding cookie recipes online, you can surf for cookies, subscribe to various cookie emails and even enter your cookies in a contest. Here is a guide to some of the tastiest online cookie sites. \u003c/p>\n\u003cp>Butter Is Best has a \u003ca href=\"http://www.wisdairy.com/OtherDairyProductInfo/Butter/Recipes/Default.aspx\">daily butter newsletter \u003c/a>that includes tips and recipes from pastry chef Gale Gand. The site also offers some savory twists on classic cookies such as Salted Ginger Crisps and Rosemary Blue Cheese Ice Box Cookies.\u003c/p>\n\u003cp>Cooking Light offers \u003ca href=\"http://www.cookinglight.com/cooking-101/techniques/cookie-basics-00400000034322/\">Cookie Basics \u003c/a>and a related feature how to \u003ca href=\"http://www.cookinglight.com/cooking-101/resources/sending-cookies-mail-00400000034327/\">send cookies in the mail\u003c/a>. Their suggestion for a \"made to mail\" cookie? \u003ca href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1687690\">Crunchy Sesame Cookies\u003c/a>.\u003c/p>\n\u003cp>Epicurious invites you to check out\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/christmas/christmascookieschocolaterollouts\"> 25 days of Christmas cookies\u003c/a> in a slide show. \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/christmas/christmascookiespistachiocherryweddingcakes/recipes/food/views/PISTACHIO-AND-CHERRY-MEXICAN-WEDDING-CAKES-236807\">Pistachio and Cherry Mexican Wedding Cakes\u003c/a> and \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/christmas/christmascookiescoconutorangesnowball/recipes/food/views/COCONUT-ORANGE-SNOWBALLS-108975\">Coconut Orange Snowball\u003c/a>s are nice updates to classic cookies.\u003c/p>\n\u003cp>Eating Well has a\u003ca href=\"http://www.eatingwell.com/recipes/collections/healthy_holiday_cookies_recipes.html\"> healthy cookie collection\u003c/a> of cookie contest winners. While no-bake Angel Delights was the winning recipe, chocolatey Lava Rocks and Yummy Molasses Crinkles sound pretty good to me. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Martha Stewart the queen of all things domestic and delicious has a \u003ca href=\"http://www.marthastewart.com/cookie-of-the-day\">month of cookies\u003c/a> on her site. Check in daily for new photos and recipes.\u003c/p>\n\u003cp>FoodNetwork offers 12 days of cookies, \u003ca href=\"http://www.foodnetwork.com/newsletter-subscribe-form/package/index.html\">sign up\u003c/a> to receive cookie emails, check out the \u003ca href=\"http://www.foodnetwork.com/12-days-of-cookies/package/index.html\">cookie recipes\u003c/a> online or watch cookie \u003ca href=\"http://www.foodnetwork.com/12-international-christmas-cookie-recipes/video/index.htmlvideos\">videos\u003c/a>.\u003c/p>\n\u003cp>An online feature only, Gourmet magazine has organized their\u003ca href=\"http://www.gourmet.com/recipes/cookies\"> favorite cookies by decade\u003c/a>, with a favorite cookie each year, starting with the 1940's. Find an oldie but a goodie or simply marvel at how tastes have changed.\u003c/p>\n\u003cp>Between now and the end of the year submit a photo of your cookies online at \u003ca href=\"http://allrecipes.promo.eprize.com/cookiecontest/\">AllRecipes\u003c/a> in one of four categories--cut-outs, drop cookies, cookie bars and spritz and win a Samsung Electric Range or a DVD camera. The best looking photos from each four category will be notified January 6th and advance to the final round.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Finally for those of you who want hard copy, check out \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594742839/kqedorg-20\">The Field Guide to Cookies\u003c/a> by local pastry chef and \u003ca href=\"http://dessertfirst.typepad.com/\">Dessert First\u003c/a> blogger Anita Chu. Her cookies are delicious! Just check out the photo of those peanut butter sandwich cookies...\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/split-culture-dinner.jpg\" alt=\"two cultures holiday dinner\" align=\"left\">Every family has its own way of celebrating the winter holidays. But what happens when two different cultures converge through marriage? Although my husband and I both grew up celebrating Christmas, this is exactly what happened to us 15 years ago when we started dating.\u003c/p>\n\u003cp>It probably won't surprise anyone to hear that my childhood Christmas traditions were all centered around Italian food. Although we lived 3,000 miles from my mother's family when I was growing up, she brought her Italian and New York heritage to San Diego. Sweet ricotta cakes infused with citrus, struffula (small fried egg dough cakes covered in honey and candies), and sandies (pecan shortbreads dusted with powdered sugar) graced our dessert table. Meanwhile, Christmas Eve was a seafood extravaganza -- as it is for most Italian Catholics -- and we dedicated ourselves to frying clams, shrimp, octopus, and calamari; stuffing whole baby squids and gently cooking them in a savory marinara sauce; baking freshly made pizzas; and frying ricotta and sausage calzones in vats of hot olive oil. The preparations all started a few days before Christmas Eve, when my mom would start soaking salted cod so she could make Baccalà-- a chilled cod salad with vinegar peppers, celery and other delights. We had enough food, and wine, for at least 20 people.\u003c/p>\n\u003cp>On Christmas morning, we would excitedly open our presents, and then just as enthusiastically eat reheated pizza and calzones for breakfast along with a meatball or two from my mother's simmering \u003ca>gravy\u003c/a>. After a few hours on the stove, the gravy would be ready and we would sit down for our holiday meal which included -- along with the gravy -- either lasagna or baked ziti, prosciutto pie (ricotta and prosciutto baked into a homemade olive oil dough crust), chicken cacciatore, a mashed potato soufflé, eggplant parmesan, and a few other tidbits.\u003c/p>\n\u003cp>Those big Italian Christmas meals make up some of my most vivid holiday memories. I loved them and always thought I would one day mimic my mother’s Neopolitan feasts, down to the smallest details, when I was old enough to host my own Christmas dinners. But something unexpected threw a wrench into the works of this plan: I married someone with completely different holiday traditions than my own. \u003c/p>\n\u003cp>After marrying a Midwestern boy who ate ham on Christmas Eve and rib roast on Christmas Day, my eyes were opened to the fact that there were other ways to make a Christmas dinner. Sure, Anglo-American culture, depicted in movies and books, always showed people eating turkeys and roasts for Christmas dinner. Old Scrooge gives the Cratchits a turkey as big as Tiny Tim at the end of A Christmas Carol and even the Grinch gets to carve the roast beast. Yet although I was familiar with these stories, I had never had that type of Christmas meal: what appeared to be the norm in most American households seemed more like an oddity to me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My husband and I spent our first few years together enjoying holidays at our parents' houses, partaking in an Italian Christmas one year and then switching off to an Anglo one the next. I usually made dessert at my in-laws' house, but left the job of cooking the roast beast up to my mother-in-law. But now that we have young children, we find ourselves hosting and cooking the holiday meals at our own house more often than not. So in an attempt to have our children grow up experiencing both their Italian and Midwestern heritages, we celebrate each of our family's Christmas traditions. The holiday starts with a very Italian Christmas Eve, followed the next day by a standing rib roast or Beef Wellington with all the trimmings, including a nice steamed pudding or trifle for dessert.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One thing that has surprised me through all this is how much I have come to really love our Anglo Christmas dinners. Persimmon pudding has even become one of my favorite holiday desserts. Sure, the foods my mother made on Christmas are part of my cultural identity and embody flavors and tastes that I will always love and want to pass on to my own children, but I now simply save that menu for another occasion, usually Easter. I sometimes wonder what my daughters will do when it's their turn to host their own Christmas events. In the meantime, I'm trying to raise them with some shared traditions from both parents, along with some that are unique to our own family as well.\u003c/p>\n\n",
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"excerpt": "Every family has its own way of celebrating the winter holidays. But what happens when two different cultures converge through marriage? Although my husband and I both grew up celebrating Christmas, this is exactly what happened to us 15 years ago when we started dating.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/split-culture-dinner.jpg\" alt=\"two cultures holiday dinner\" align=\"left\">Every family has its own way of celebrating the winter holidays. But what happens when two different cultures converge through marriage? Although my husband and I both grew up celebrating Christmas, this is exactly what happened to us 15 years ago when we started dating.\u003c/p>\n\u003cp>It probably won't surprise anyone to hear that my childhood Christmas traditions were all centered around Italian food. Although we lived 3,000 miles from my mother's family when I was growing up, she brought her Italian and New York heritage to San Diego. Sweet ricotta cakes infused with citrus, struffula (small fried egg dough cakes covered in honey and candies), and sandies (pecan shortbreads dusted with powdered sugar) graced our dessert table. Meanwhile, Christmas Eve was a seafood extravaganza -- as it is for most Italian Catholics -- and we dedicated ourselves to frying clams, shrimp, octopus, and calamari; stuffing whole baby squids and gently cooking them in a savory marinara sauce; baking freshly made pizzas; and frying ricotta and sausage calzones in vats of hot olive oil. The preparations all started a few days before Christmas Eve, when my mom would start soaking salted cod so she could make Baccalà-- a chilled cod salad with vinegar peppers, celery and other delights. We had enough food, and wine, for at least 20 people.\u003c/p>\n\u003cp>On Christmas morning, we would excitedly open our presents, and then just as enthusiastically eat reheated pizza and calzones for breakfast along with a meatball or two from my mother's simmering \u003ca>gravy\u003c/a>. After a few hours on the stove, the gravy would be ready and we would sit down for our holiday meal which included -- along with the gravy -- either lasagna or baked ziti, prosciutto pie (ricotta and prosciutto baked into a homemade olive oil dough crust), chicken cacciatore, a mashed potato soufflé, eggplant parmesan, and a few other tidbits.\u003c/p>\n\u003cp>Those big Italian Christmas meals make up some of my most vivid holiday memories. I loved them and always thought I would one day mimic my mother’s Neopolitan feasts, down to the smallest details, when I was old enough to host my own Christmas dinners. But something unexpected threw a wrench into the works of this plan: I married someone with completely different holiday traditions than my own. \u003c/p>\n\u003cp>After marrying a Midwestern boy who ate ham on Christmas Eve and rib roast on Christmas Day, my eyes were opened to the fact that there were other ways to make a Christmas dinner. Sure, Anglo-American culture, depicted in movies and books, always showed people eating turkeys and roasts for Christmas dinner. Old Scrooge gives the Cratchits a turkey as big as Tiny Tim at the end of A Christmas Carol and even the Grinch gets to carve the roast beast. Yet although I was familiar with these stories, I had never had that type of Christmas meal: what appeared to be the norm in most American households seemed more like an oddity to me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chocolate Advent-ures",
"title": "Chocolate Advent-ures",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/advent.jpg\" alt=\"Stephanie as a child at Christmas\" align=\"left\">Let's face it -- Christmas is not about the joy of giving and receiving. It's not about the \u003ca href=\"http://www.new-life.net/chrtms10.htm\">much-disputed birth of Christ\u003c/a>, or miracles, or even the tarting up of pagan trees while singing \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/22/we-wish-you-a-merry-cheesemas/\">Songs of Cheeses\u003c/a>.\u003c/p>\n\u003cp>It's about whether you get your chocolate on odds or evens this year. It's about whether your older sister will force you to give her your day's haul of chocolate. That's right my friends, this month is ALL about Advent calendar chocolate.\u003c/p>\n\u003cp>(\u003cstrong>Sidebar:\u003c/strong> remember non-chocolate Advent calendars where the only reward for us kids was first, the sheer pleasure of finding the tiny digits in an almost Where's Waldo of numbers, and second, the excitement of opening the perforated hatch to expose what lay beneath? \u003cem>Sigh\u003c/em>. Simpler times. Simpler pleasures.)\u003c/p>\n\u003cp>Okay, so since we're currently over, um, two weeks? Into Advent, this post is a skosh late, BUT forewarned is forearmed for next year.\u003c/p>\n\u003cp>It is a truth universally acknowledged that Advent calendar chocolate tastes no better than the cardboard doors they hide behind. To wit: last year, the chocolate in our Andronico's-purchased Advent calendar was so horrific that by Christmas Eve, I had been handing over my \"turns\" to my husband for at least a week. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finally, my ire over the paucity of good chocolate sent me scurrying to the Wide, Wide World of Web. If we live in an era of artisanal cheese, specialized olive oil, rare vinegar, and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/26/FD0E127CBH.DTL\">DIY flour\u003c/a>, quality Advent calendar chocolate MUST exist, right?\u003c/p>\n\u003cp>Eh. Sort of.\u003c/p>\n\u003cp>After scouring the websites of my favorites -- \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a>, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Reciutti\u003c/a>, and \u003ca href=\"http://www.cocoabella.com/\">Cocoa Bella\u003c/a> -- and coming up dry, I widened the search. \u003c/p>\n\u003cp>I hit pay dirt when I turned up a link to \u003ca href=\"http://www.lordandtaylor.com/eng/Gifts-Advent_Calendar-lordandtaylor/47221\">Godiva's Advent calendar\u003c/a>, but of course it was sold out, so I filed the information away in my brain, and the link in my bookmarks, and I found it again this year. (Okay, so it's sold out again, it's not like you were going to buy it \u003cem>now\u003c/em>, right?)\u003c/p>\n\u003cp>At British Delights, I also discovered a \u003ca href=\"http://www.britishdelights.com/detail.asp?product_id=xm30\">Cadbury Dairy Milk Advent calendar\u003c/a>. Well, of COURSE the same ingenious Brits who have the foresight to install refrigerated Cadbury chocolate dispensers in the Underground would stuff their Advent calendars with Cadbury chocolate!\u003c/p>\n\u003cp>While Godiva and Cadbury are clearly a flavor step above the usual Advent calendar chocolate, I still think there's room for improvement.\u003c/p>\n\u003cp>The Godiva Advent calendar is very sophisticated, very adult, in that there are no Christmas-themed pictures of angels, presents, teddy bears, or Santa Clauses (Clausi?) on or behind the little doors. The calendar is illustrated by a big, stylized tree made up of green ornaments on a red background; white snowflakes and gold strings of beads provide additional decoration. \u003c/p>\n\u003cp>Basically, it's the chocolate Advent calendar equivalent of those special jacket covers that some adults buy to hide the fact they're reading Harry Potter.\u003c/p>\n\u003cp>The Godiva chocolate is...fine. You get thick green, red, and blue foil-wrapped coins of milk, dark, or white chocolate with a bas-relief of Lady Godiva molded on them. Not Santa Claus or Jesus or a Wise Man, just a naked lady on a horse. Very adult.\u003c/p>\n\u003cp>The Cadbury Dairy Milk Advent calendar is clearly aimed at kids or the young at heart. The doors have little pictures on and behind them, and the chocolates themselves are molded into Christmassy shapes that can only be deciphered if you squint at them after several glasses of ruby port. Again, the chocolate here is just middling, but \"middling\" is a giant step above plastic cardboard, so I'm not really complaining.\u003c/p>\n\u003cp>In the next few years, I want to see \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a>, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Reciutti\u003c/a>, \u003ca href=\"http://www.cocoabella.com/\">Cocoa Bella\u003c/a>, or even Dove step it up, Advent calendar-wise. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What, you think they won't sell? Aside from the adults who would kill to find orange pekoe truffles or fleur de sel caramels behind the little doors, are you telling me that the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/25/FD3EVLC1V.DTL\">parents with kids who ask\u003c/a>, \"Is the beef local?\" wouldn't brag about those same kids lisping, \"Is the chocolate artisanal?\"\u003c/p>\n\n",
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"excerpt": "Let's face it -- Christmas is not about the joy of giving and receiving. It's not about the \u003ca href=\"http://www.new-life.net/chrtms10.htm\">much-disputed birth of Christ\u003c/a>, or miracles, or even the tarting up of pagan trees while singing \u003ca href=\"http://blogs.kqed.org/bayareabites/2005/12/22/we-wish-you-a-merry-cheesemas/\">Songs of Cheeses\u003c/a>.\r\n\r\nIt's about whether you get your chocolate on odds or evens this year. It's about whether your older sister will force you to give her your day's haul of chocolate. That's right my friends, this month is ALL about Advent calendar chocolate.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/advent.jpg\" alt=\"Stephanie as a child at Christmas\" align=\"left\">Let's face it -- Christmas is not about the joy of giving and receiving. It's not about the \u003ca href=\"http://www.new-life.net/chrtms10.htm\">much-disputed birth of Christ\u003c/a>, or miracles, or even the tarting up of pagan trees while singing \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/22/we-wish-you-a-merry-cheesemas/\">Songs of Cheeses\u003c/a>.\u003c/p>\n\u003cp>It's about whether you get your chocolate on odds or evens this year. It's about whether your older sister will force you to give her your day's haul of chocolate. That's right my friends, this month is ALL about Advent calendar chocolate.\u003c/p>\n\u003cp>(\u003cstrong>Sidebar:\u003c/strong> remember non-chocolate Advent calendars where the only reward for us kids was first, the sheer pleasure of finding the tiny digits in an almost Where's Waldo of numbers, and second, the excitement of opening the perforated hatch to expose what lay beneath? \u003cem>Sigh\u003c/em>. Simpler times. Simpler pleasures.)\u003c/p>\n\u003cp>Okay, so since we're currently over, um, two weeks? Into Advent, this post is a skosh late, BUT forewarned is forearmed for next year.\u003c/p>\n\u003cp>It is a truth universally acknowledged that Advent calendar chocolate tastes no better than the cardboard doors they hide behind. To wit: last year, the chocolate in our Andronico's-purchased Advent calendar was so horrific that by Christmas Eve, I had been handing over my \"turns\" to my husband for at least a week. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Finally, my ire over the paucity of good chocolate sent me scurrying to the Wide, Wide World of Web. If we live in an era of artisanal cheese, specialized olive oil, rare vinegar, and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/26/FD0E127CBH.DTL\">DIY flour\u003c/a>, quality Advent calendar chocolate MUST exist, right?\u003c/p>\n\u003cp>Eh. Sort of.\u003c/p>\n\u003cp>After scouring the websites of my favorites -- \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a>, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Reciutti\u003c/a>, and \u003ca href=\"http://www.cocoabella.com/\">Cocoa Bella\u003c/a> -- and coming up dry, I widened the search. \u003c/p>\n\u003cp>I hit pay dirt when I turned up a link to \u003ca href=\"http://www.lordandtaylor.com/eng/Gifts-Advent_Calendar-lordandtaylor/47221\">Godiva's Advent calendar\u003c/a>, but of course it was sold out, so I filed the information away in my brain, and the link in my bookmarks, and I found it again this year. (Okay, so it's sold out again, it's not like you were going to buy it \u003cem>now\u003c/em>, right?)\u003c/p>\n\u003cp>At British Delights, I also discovered a \u003ca href=\"http://www.britishdelights.com/detail.asp?product_id=xm30\">Cadbury Dairy Milk Advent calendar\u003c/a>. Well, of COURSE the same ingenious Brits who have the foresight to install refrigerated Cadbury chocolate dispensers in the Underground would stuff their Advent calendars with Cadbury chocolate!\u003c/p>\n\u003cp>While Godiva and Cadbury are clearly a flavor step above the usual Advent calendar chocolate, I still think there's room for improvement.\u003c/p>\n\u003cp>The Godiva Advent calendar is very sophisticated, very adult, in that there are no Christmas-themed pictures of angels, presents, teddy bears, or Santa Clauses (Clausi?) on or behind the little doors. The calendar is illustrated by a big, stylized tree made up of green ornaments on a red background; white snowflakes and gold strings of beads provide additional decoration. \u003c/p>\n\u003cp>Basically, it's the chocolate Advent calendar equivalent of those special jacket covers that some adults buy to hide the fact they're reading Harry Potter.\u003c/p>\n\u003cp>The Godiva chocolate is...fine. You get thick green, red, and blue foil-wrapped coins of milk, dark, or white chocolate with a bas-relief of Lady Godiva molded on them. Not Santa Claus or Jesus or a Wise Man, just a naked lady on a horse. Very adult.\u003c/p>\n\u003cp>The Cadbury Dairy Milk Advent calendar is clearly aimed at kids or the young at heart. The doors have little pictures on and behind them, and the chocolates themselves are molded into Christmassy shapes that can only be deciphered if you squint at them after several glasses of ruby port. Again, the chocolate here is just middling, but \"middling\" is a giant step above plastic cardboard, so I'm not really complaining.\u003c/p>\n\u003cp>In the next few years, I want to see \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a>, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Reciutti\u003c/a>, \u003ca href=\"http://www.cocoabella.com/\">Cocoa Bella\u003c/a>, or even Dove step it up, Advent calendar-wise. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What, you think they won't sell? Aside from the adults who would kill to find orange pekoe truffles or fleur de sel caramels behind the little doors, are you telling me that the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/25/FD3EVLC1V.DTL\">parents with kids who ask\u003c/a>, \"Is the beef local?\" wouldn't brag about those same kids lisping, \"Is the chocolate artisanal?\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Party Food: Bourbon Balls",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/bourbon-balls.jpg\" alt=\"bourbon balls\" align=\"left\"> It's the Holiday Season, if you haven't noticed. Sappy music is piped into our ears if we dare venture pretty much anywhere outside. Macy's is back to putting live kittens in their store windows. People are stressed out at the thought of having to entertain, buy presents, and spend their dwindling piles of money.\u003c/p>\n\u003cp>And I'm busy-- I've got lots of parties to go to. Because I'm that popular.\u003c/p>\n\u003cp>I have decided that this year, in light of my own evaporating bankroll, I shall indulge in the spirit of giving by sharing with my friends and loved ones items I have made with my own little hands. Or not so little-- I have more than an octave reach, in piano terms. Not that I play the piano.\u003c/p>\n\u003cp>This year, I am making Bourbon Balls. No jokes, please. They contain all the vitamins and minerals necessary to get me through the Season: sugar, chocolate, and alcohol. They are relatively easy to make, but look as though I've slaved away at them. And they're good. Chocolaty, not too sweet, slightly salty, and just a little boozy.\u003c/p>\n\u003cp>The way I see it, the chocolate boosts not only one's endorphins, thus enhancing one's Holiday mood, it helps out the immune system, too. Alcohol, of course, lowers one's inhibitions, which helps at just about any party I've ever been to. This leads me to the conclusion that, if there is some hot stranger in a Christmas sweater you've been eyeing from across the room, I might prescribe several Bourbon Balls before making your move. With the resultant boost in mood, courage, and disease immunity, you'll be nicely set up for an approach. If he or she simply stares blankly and then proceeds to sneeze on you, you're well protected. If this is the case, return to the plate of Bourbon Balls and repeat with your #2 choice of mate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bourbon Balls\u003c/strong>\u003c/p>\n\u003cp>The basic recipe seems to be comprised of crushed cookies, nuts, bourbon, and cocoa powder. None of the recipes I perused included salt, which I found alarming. So I added some. I would advise against going overboard with the Bourbon. You want the balls to taste of Bourbon, but not reek of it. Again, no jokes, please.\u003c/p>\n\u003cp>\u003cstrong>Makes about 25\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cp>28 to 30 vanilla wafers, finely crushed (about 1 cup)\u003c/p>\n\u003cp>1 cup toasted, shelled pecans, finely chopped\u003c/p>\n\u003cp>3 tablespoons good, unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons confectioner's sugar\u003c/p>\n\u003cp>1/4 cup light corn syrup\u003c/p>\n\u003cp>3 tablespoons bourbon. Might as well make it a good one.\u003c/p>\n\u003cp>1/8 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>For making them presentable:\u003c/strong>\u003c/p>\n\u003cp>25 whole pecans. On the small side. Either toasted or candied. I chose candied because, well, I'm making \u003cem>candy\u003c/em>.\u003c/p>\n\u003cp>About 12 oz. of good bittersweet chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Mix crushed wafers, pecans, sugar, cocoa, and salt together in a medium bowl. Combine bourbon and corn syrup in a separate, smaller bowl, add to the wafer mixture and stir well until combined. With a teaspoon measure, scoop a small bit and roll into a ball approximately the size of a walnut in its shell. Transfer onto a sheet pan lined with paper towels. Repeat, of course until done.\u003c/p>\n\u003cp>I say paper towels because, these balls are going to weep, which is not entirely surprising, given the faced that they have been so mercilessly plied with booze. It happens and we must be prepared.\u003c/p>\n\u003cp>2. In a double boiler or glass bowl which fits snugly over a saucepan with a little water in it, melt the chocolate. Gently place the balls, one by one, into the chocolate, turning them around with a fork (do not impale them. I use a small fork to allow excess chocolate to drip off the balls with ease.). Lift the ball out of the melted chocolate, and shake gingerly to remove excess chocolate. Place on a sheet pan lined with waxed or parchment paper. Repeat until all balls have been dipped. And you can stop your giggling now, thank you very much. While the chocolate is still wet, top each ball with a candied nut. Let them cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You may keep these refrigerated for up to one week, but I don't think they'll be around that long. Really.\u003c/p>\n\n",
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"excerpt": "It's the Holiday Season, if you haven't noticed. Sappy music is piped into our ears if we dare venture pretty much anywhere outside. Macy's is back to putting live kittens in their store windows. People are stressed out at the thought of having to entertain, buy presents, and spend their dwindling piles of money.\r\n\r\nAnd I'm busy-- I've got lots of parties to go to. Because I'm that popular.\r\n\r\nI have decided that this year, in light of my own evaporating bankroll, I shall indulge in the spirit of giving by sharing with my friends and loved ones items I have made with my own little hands. Or not so little-- I have more than an octave reach, in piano terms. Not that I play the piano.\r\n\r\nThis year, I am making Bourbon Balls. No jokes, please. They contain all the vitamins and minerals necessary to get me through the Season: sugar, chocolate, and alcohol. They are relatively easy to make, but look as though I've slaved away at them. And they're good. Chocolaty, not too sweet, slightly salty, and just a little boozy.\r\n",
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"description": "It's the Holiday Season, if you haven't noticed. Sappy music is piped into our ears if we dare venture pretty much anywhere outside. Macy's is back to putting live kittens in their store windows. People are stressed out at the thought of having to entertain, buy presents, and spend their dwindling piles of money.\r\n\r\nAnd I'm busy-- I've got lots of parties to go to. Because I'm that popular.\r\n\r\nI have decided that this year, in light of my own evaporating bankroll, I shall indulge in the spirit of giving by sharing with my friends and loved ones items I have made with my own little hands. Or not so little-- I have more than an octave reach, in piano terms. Not that I play the piano.\r\n\r\nThis year, I am making Bourbon Balls. No jokes, please. They contain all the vitamins and minerals necessary to get me through the Season: sugar, chocolate, and alcohol. They are relatively easy to make, but look as though I've slaved away at them. And they're good. Chocolaty, not too sweet, slightly salty, and just a little boozy.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/bourbon-balls.jpg\" alt=\"bourbon balls\" align=\"left\"> It's the Holiday Season, if you haven't noticed. Sappy music is piped into our ears if we dare venture pretty much anywhere outside. Macy's is back to putting live kittens in their store windows. People are stressed out at the thought of having to entertain, buy presents, and spend their dwindling piles of money.\u003c/p>\n\u003cp>And I'm busy-- I've got lots of parties to go to. Because I'm that popular.\u003c/p>\n\u003cp>I have decided that this year, in light of my own evaporating bankroll, I shall indulge in the spirit of giving by sharing with my friends and loved ones items I have made with my own little hands. Or not so little-- I have more than an octave reach, in piano terms. Not that I play the piano.\u003c/p>\n\u003cp>This year, I am making Bourbon Balls. No jokes, please. They contain all the vitamins and minerals necessary to get me through the Season: sugar, chocolate, and alcohol. They are relatively easy to make, but look as though I've slaved away at them. And they're good. Chocolaty, not too sweet, slightly salty, and just a little boozy.\u003c/p>\n\u003cp>The way I see it, the chocolate boosts not only one's endorphins, thus enhancing one's Holiday mood, it helps out the immune system, too. Alcohol, of course, lowers one's inhibitions, which helps at just about any party I've ever been to. This leads me to the conclusion that, if there is some hot stranger in a Christmas sweater you've been eyeing from across the room, I might prescribe several Bourbon Balls before making your move. With the resultant boost in mood, courage, and disease immunity, you'll be nicely set up for an approach. If he or she simply stares blankly and then proceeds to sneeze on you, you're well protected. If this is the case, return to the plate of Bourbon Balls and repeat with your #2 choice of mate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Balls\u003c/strong>\u003c/p>\n\u003cp>The basic recipe seems to be comprised of crushed cookies, nuts, bourbon, and cocoa powder. None of the recipes I perused included salt, which I found alarming. So I added some. I would advise against going overboard with the Bourbon. You want the balls to taste of Bourbon, but not reek of it. Again, no jokes, please.\u003c/p>\n\u003cp>\u003cstrong>Makes about 25\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cp>28 to 30 vanilla wafers, finely crushed (about 1 cup)\u003c/p>\n\u003cp>1 cup toasted, shelled pecans, finely chopped\u003c/p>\n\u003cp>3 tablespoons good, unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons confectioner's sugar\u003c/p>\n\u003cp>1/4 cup light corn syrup\u003c/p>\n\u003cp>3 tablespoons bourbon. Might as well make it a good one.\u003c/p>\n\u003cp>1/8 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>For making them presentable:\u003c/strong>\u003c/p>\n\u003cp>25 whole pecans. On the small side. Either toasted or candied. I chose candied because, well, I'm making \u003cem>candy\u003c/em>.\u003c/p>\n\u003cp>About 12 oz. of good bittersweet chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Mix crushed wafers, pecans, sugar, cocoa, and salt together in a medium bowl. Combine bourbon and corn syrup in a separate, smaller bowl, add to the wafer mixture and stir well until combined. With a teaspoon measure, scoop a small bit and roll into a ball approximately the size of a walnut in its shell. Transfer onto a sheet pan lined with paper towels. Repeat, of course until done.\u003c/p>\n\u003cp>I say paper towels because, these balls are going to weep, which is not entirely surprising, given the faced that they have been so mercilessly plied with booze. It happens and we must be prepared.\u003c/p>\n\u003cp>2. In a double boiler or glass bowl which fits snugly over a saucepan with a little water in it, melt the chocolate. Gently place the balls, one by one, into the chocolate, turning them around with a fork (do not impale them. I use a small fork to allow excess chocolate to drip off the balls with ease.). Lift the ball out of the melted chocolate, and shake gingerly to remove excess chocolate. Place on a sheet pan lined with waxed or parchment paper. Repeat until all balls have been dipped. And you can stop your giggling now, thank you very much. While the chocolate is still wet, top each ball with a candied nut. Let them cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You may keep these refrigerated for up to one week, but I don't think they'll be around that long. Really.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/christmascover1.jpg\" alt=\"christmas cover\" align=\"left\">Anyone who knows me well would be surprised to hear me recommending a Christmas book. I am a \"bah humbug\" type who tries desperately to escape the holiday each year. Not only do I not celebrate Christmas but I despise the crass commercialism, forced sentimentality, and find green and red to be the most distasteful color combination of all. But I am \u003cem>loving\u003c/em> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1567923615/kqedorg-20\">Elizabeth David's Christmas\u003c/a>. It would seem David was a bit overwhelmed by the holiday as well, in part because her family had many birthdays right around Christmas. Her preference? \u003c/p>\n\u003cp>\"If I had my way--and I shan't--my Christmas day eating and drinking would consist of an omelette, cold ham and a nice bottle of wine at lunchtime, and a smoked salmon sandwich with a glass of champagne on a tray in bed in the evening.\"\u003c/p>\n\u003cp>Doesn't that just say it all? Lovely, selfish and and anti-gorging is what she called her ideal version of the holiday. And while she didn't have it her way, her recipes and notes do fill a tidy volume, sadly compiled after her death. Spiced Quinces, Endive and Beetroot Salad, and Leeks with Red Wine are just a few of her tantalizing ideas. Don't expect a modern cookbook. Her recipes are bit like formulas, but I find them inspiring and even if I didn't, I'd want to read her prose because it's so brilliant. Don't miss the final essay, \"Para Navidad\" which is a lovely culinary travel piece and will instantly transport you to Spain. Of course, how recipes using fresh tomatoes and ripe apricots ended up in this book is anyone's guess, but enjoy it year round. There are notes for American cooks in the back of the book. \u003c/p>\n\u003cp>If Christmas in another place and time appeals to you, especially a Victorian London place and time, check out \u003ca href=\"http://www.dickensfair.com/\">The Great Dickens Christmas Fair\u003c/a> which runs weekends though December 21. Run by the creators of the Renaissance Faire, it's held at the Cow Palace and features hundreds of costumed players, colorful characters from literature and history, and winding lanes filled with shops, pubs, and food. \u003c/p>\n\u003cp>Tickets are $10 for children ages 5 – 11 (under 5 are free); $19 for students/seniors/military; and adults are $22 at the door. \u003ca href=\"http://www.dickensfair.com/tickets.htm\">Discount tickets\u003c/a> available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a drink from Elizabeth David's Christmas that sounds enticing, even for a Scrooge like me.\u003c/p>\n\u003cp>\u003cstrong>Regina Port Cocktail\u003c/strong>\u003cbr>\nAccording to David, \"The cheaper kinds of port may be made into a good mixed drink for those who do not care for gin.\"\u003c/p>\n\u003cp>4 glasses tawny port\u003cbr>\n4 dashes orange bitters\u003cbr>\n1 teaspoon Angostura bitters\u003cbr>\n1 teaspoon Cointreau\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Shake well with ice, in a cocktail shaker. Float a snippet of orange peel on top of each glass. \u003c/p>\n\n",
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"excerpt": "Anyone who knows me well would be surprised to hear me recommending a Christmas book. I am a \"bah humbug\" type who tries desperately to escape the holiday each year. Not only do I not celebrate Christmas but I despise the crass commercialism, forced sentimentality, and find green and red to be the most distasteful color combination of all. But I am \u003cem>loving\u003c/em> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1567923615/kqedorg-20\">Elizabeth David's Christmas\u003c/a>. It would seem David was a bit overwhelmed by the holiday as well, in part because her family had many birthdays right around Christmas. Her preference? \r\n",
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"disqusTitle": "Pork & Pumpkin Coconut Lemongrass Curry",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/currybowl.jpg\" alt=\"Pork and Pumpkin Coconut Lemongrass Curry\" align=\"left\">Holidays are the ideal time for big family dinners followed by days of leftovers. But by this time, you may have eaten your fill of turkey sandwiches, turkey soup, turkey chili, and turkey casserole. After a few days of eating all things turkey -- and pie! -- I have an urge to dig into either pork or beef. As an added measure, I like to make it a bit spicy to wake up my palette. So if you're also a bit tired of holiday leftovers, \u003cstrong>Pork and Pumpkin Coconut Lemongrass Curry\u003c/strong> may be just the antidote you're looking for. \u003c/p>\n\u003cp>As an Italian girl whose blood flows with as much olive oil as hemoglobin, I am not a confident curry maker. But after a trip to the market where the butternut squash was beautifully stacked and the organic pork shoulder looked so tempting, I decided these were the perfect curry ingredients and so gave it a try. Because I didn't have a recipe on hand, I was forced to shop with just my imagination as a guide. \u003c/p>\n\u003cp>It seemed to make the most sense to pick up some lemongrass, which has such a lovely fresh flavor, along with cilantro, coconut milk and green curry paste to go along with my pork and squash. If you are not a cilantro fan, you could just as easily use Thai basil. \u003c/p>\n\u003cp>Once I got home, I wanted to make the cooking process as easy as possible, so decided to let my blender do most of the work. This is the type of meal that simmers on your stove for a good hour or more, but making the dish itself is fairly quick. If you like to use a crock pot, you could easily pull this meal together in the morning and then let it simmer all day.\u003c/p>\n\u003cp>Whichever route you take, the result is a rich, aromatic and flavorful bowl of curry goodness -- just the remedy for turkey leftovers.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Pork and Pumpkin Coconut Lemongrass Curry\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n2 cups butternut squash or sugar pumpkin\u003cbr>\n1 medium onion chopped\u003cbr>\n2 lbs pork butt or shoulder cut into 1-inch cubes\u003cbr>\n1/8-cup finely chopped lemongrass\u003cbr>\n1/2 cup cilantro or Thai basil\u003cbr>\n1-inch chunk of ginger peeled and cut into pieces\u003cbr>\n2 large garlic cloves\u003cbr>\n1 large or two small shallots, or 4 green onions (only the white part)\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n4 Tbsp water\u003cbr>\n2 Tbsp green curry paste\u003cbr>\n1 can coconut milk\u003cbr>\n2 1/2 cups water to cover the meat\u003cbr>\nSalt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSprinkle salt on the pork cubes and set aside.\u003c/p>\n\u003cp>2.\tHeat a large stew pot on high. When the pot is nice and hot, add the oil and then carefully drop the pork into the pot, leaving at least a 1/4-inch space between pieces. \u003c/p>\n\u003cp>3.\tWhen the meat carmelizes on one side, turn each piece over and brown the meat on each side. \u003cstrong>Note:\u003c/strong> If you do not leave room between the individual meat pieces, they will steam instead of sear. This means you will probably need to brown the meat in two batches.\u003c/p>\n\u003cp>4.\tWhen the meat is browned, place all of it in the pot along with any juices that have collected.\u003c/p>\n\u003cp>5.\tAdd the onion, stir it in, and let it cook for about 2 minutes with the meat on medium heat.\u003c/p>\n\u003cp>6.\tAdd enough water to the pot to cover the pork and then scrape the bottom of the pot to incorporate the browned bits.\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you are using a crock pot, you would now start to put all the ingredients into the main basin. Just put everything in (including the curry paste mixture and pumpkin) and then simmer for 6-8 hours on low. \u003c/p>\n\u003cp>7.\tPlace the lemongrass, cilantro or basil, ginger, garlic, shallots, fish sauce, curry paste, and 4 Tbsp water in a blender and blend until everything is fully chopped and incorporated so you have a runny paste.\u003c/p>\n\u003cp>8.\tStir the paste into the meat and simmer for at least a half hour (although preferably an hour) with the cover on.\u003c/p>\n\u003cp>9.\tWhile the meat simmers, peel the butternut squash or cooking pumpkin and then cut it into 1-inch cubes.\u003c/p>\n\u003cp>10.\tAdd the pumpkin to the meat and continue to simmer until the pumpkin is soft.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>11.\tServe over rice.\u003c/p>\n\n",
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"excerpt": "Holidays are the ideal time for big family dinners followed by days of leftovers. But by this time, you may have eaten your fill of turkey sandwiches, turkey soup, turkey chili, and turkey casserole. After a few days of eating all things turkey -- and pie! -- I have an urge to dig into either pork or beef. As an added measure, I like to make it a bit spicy to wake up my palette. So if you're also a bit tired of holiday leftovers, \u003cstrong>Pork and Pumpkin Coconut Lemongrass Curry\u003c/strong> may be just the antidote you're looking for. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n2 cups butternut squash or sugar pumpkin\u003cbr>\n1 medium onion chopped\u003cbr>\n2 lbs pork butt or shoulder cut into 1-inch cubes\u003cbr>\n1/8-cup finely chopped lemongrass\u003cbr>\n1/2 cup cilantro or Thai basil\u003cbr>\n1-inch chunk of ginger peeled and cut into pieces\u003cbr>\n2 large garlic cloves\u003cbr>\n1 large or two small shallots, or 4 green onions (only the white part)\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n4 Tbsp water\u003cbr>\n2 Tbsp green curry paste\u003cbr>\n1 can coconut milk\u003cbr>\n2 1/2 cups water to cover the meat\u003cbr>\nSalt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSprinkle salt on the pork cubes and set aside.\u003c/p>\n\u003cp>2.\tHeat a large stew pot on high. When the pot is nice and hot, add the oil and then carefully drop the pork into the pot, leaving at least a 1/4-inch space between pieces. \u003c/p>\n\u003cp>3.\tWhen the meat carmelizes on one side, turn each piece over and brown the meat on each side. \u003cstrong>Note:\u003c/strong> If you do not leave room between the individual meat pieces, they will steam instead of sear. This means you will probably need to brown the meat in two batches.\u003c/p>\n\u003cp>4.\tWhen the meat is browned, place all of it in the pot along with any juices that have collected.\u003c/p>\n\u003cp>5.\tAdd the onion, stir it in, and let it cook for about 2 minutes with the meat on medium heat.\u003c/p>\n\u003cp>6.\tAdd enough water to the pot to cover the pork and then scrape the bottom of the pot to incorporate the browned bits.\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you are using a crock pot, you would now start to put all the ingredients into the main basin. Just put everything in (including the curry paste mixture and pumpkin) and then simmer for 6-8 hours on low. \u003c/p>\n\u003cp>7.\tPlace the lemongrass, cilantro or basil, ginger, garlic, shallots, fish sauce, curry paste, and 4 Tbsp water in a blender and blend until everything is fully chopped and incorporated so you have a runny paste.\u003c/p>\n\u003cp>8.\tStir the paste into the meat and simmer for at least a half hour (although preferably an hour) with the cover on.\u003c/p>\n\u003cp>9.\tWhile the meat simmers, peel the butternut squash or cooking pumpkin and then cut it into 1-inch cubes.\u003c/p>\n\u003cp>10.\tAdd the pumpkin to the meat and continue to simmer until the pumpkin is soft.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>11.\tServe over rice.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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