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"content": "\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ",
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"description": "If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ",
"title": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce | KQED",
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"headline": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers",
"title": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "106619 http://ww2.kqed.org/bayareabites/?p=106619",
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"excerpt": "Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!",
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"description": "Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!",
"title": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers | KQED",
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"headline": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Mi Comida Latina': A Hand-Drawn Guide To Latin Cuisines",
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"content": "\u003cp>Flip through the pages of \u003cem>Mi Comida Latina \u003c/em>and you may quickly fall under its spell. The pages of this cookbook beckon with vibrant watercolor illustrations and recipes written in the kind of delicate hand lettering that make us mourn penmanship as a dying art. The end result combines the charm of a children's book, the promise of a tasty meal and the intimacy of a journal.\u003c/p>\n\u003cp>Which makes sense, because the book was inspired by the sketchbooks that author and illustrator \u003ca href=\"http://marcellakriebel.com/\">Marcella Kriebel\u003c/a> kept starting in 2004, when she took her first of many trips to Latin American countries. She started going to improve her Spanish, but kept returning after she fell in love with the cultures she encountered. And for her, food became an important way to connect with those cultures. As she watched family cooks prepare meals in their homes, she jotted down notes and illustrations.\u003c/p>\n\u003cfigure id=\"attachment_106388\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/9781941868010_custom-4501f80f7eae906897072ee1cb07637535bad766-s300-c85.jpg\" alt=\"Mi Comida Latina\" width=\"300\" height=\"373\" class=\"size-full wp-image-106388\">\u003cfigcaption class=\"wp-caption-text\">Mi Comida Latina \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Once I got there, I became incredibly inspired by the warmth of the people ... and the vibrancy of the cultures [that] can be found in many different things — the visuals and the smells and the cuisine itself,\" she says.\u003c/p>\n\u003cp>Those journals might have remained private had Kriebel not lost her job as an art installation technician in a D.C. museum in 2012. That provided the catalyst for her to transform her travel notes into a cookbook, published last year. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The pages of \u003cem>Mi Comida Latina\u003c/em> document recipes from her travels throughout much of Latin America, including Ecuador, Peru, Colombia, Puerto Rico and Mexico, to name a few, along with recipes from family and friends in the United States. Kriebel — who is not Latin American — hopes readers who pick up the book will see food as she does: as an invitation to explore the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I recently chatted with Kriebel. Highlights from our conversation follow, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>What is your most vivid food-related memory from your travels?\u003c/strong>\u003c/p>\n\u003cp>Well there's one that I'm reminded of every time I cut an onion. One of my host parents in Quito, Ecuador, his name was Marco Fiallo, he taught me an efficient way to cut an onion, and it's a skill that I use all the time. So the memory is that, you know, I wasn't cutting an onion correctly, or so he said, so he took the knife from my hand and showed me this sequence of steps. And it was kind of that magic moment, that, \"Aha! Here's how easy it can be\" moment. That memory in particular is something that is really important for me, because it's a skill I use [practically] every day.\u003c/p>\n\u003cfigure id=\"attachment_106383\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_-thebestwaytocutanonion_efficientavocadocut_edited_enl-6f3c6f6e50290daa2873a2b112e1311162702be9-800x496.jpg\" alt='An illustrated guide demonstrating \"An Efficient Way to Enjoy and Avocado\" and \"The Best Way to Cut an Onion.\"' width=\"800\" height=\"496\" class=\"size-medium wp-image-106383\">\u003cfigcaption class=\"wp-caption-text\">An illustrated guide demonstrating \"An Efficient Way to Enjoy and Avocado\" and \"The Best Way to Cut an Onion.\" \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have a favorite recipe from the book?\u003c/strong>\u003c/p>\n\u003cp>They're all my favorite recipes because they're in the book, you know. ... All of them are things I make here on a regular basis. But one thing in particular that I think is pretty distinctive and is really colorful and beautiful is \u003cem>llapingacho\u003c/em>. That is [an Ecuadorian] potato pancake that's fried, and there's cheese in the middle and it melts, and then it's served with a fried egg on top with a marinated beet salad, hot sauce and avocado. It's also often accompanied by a sausage.\u003c/p>\n\u003cfigure id=\"attachment_106381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-800x496.jpg\" alt=\"<em>Llapingacho</em> is one of Marcella Kriebel's favorite recipes from her travels. It is an Ecuadorian cheese-stuffed potato pancake. Juxtaposed is c<em>ausa</em>, a Peruvian dish of layered potato, shrimp and avocado.\" width=\"800\" height=\"496\" class=\"size-medium wp-image-106381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-1440x894.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-1180x732.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-960x596.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Llapingacho\u003c/em> is one of Marcella Kriebel's favorite recipes from her travels. It is an Ecuadorian cheese-stuffed potato pancake. Juxtaposed is c\u003cem>ausa\u003c/em>, a Peruvian dish of layered potato, shrimp and avocado. \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why the decision to do all the hand lettering and hand illustration? I imagine that was pretty labor intensive.\u003c/strong>\u003c/p>\n\u003cp>I think it's because it started as a journal project. I think it's pretty accurate that it's really a refined version of this sketchbook journal experience. So I wanted to retain that level of authenticity and first-person [point of view]. But as you can imagine, it was an incredible task to hand write a whole book, and the editing really was a meticulous task. I mean, it's very much equal parts art project and cookbook. As a person who is first and foremost an artist, and someone that loves to cook and loves to share recipes, it really is a very special thing for me to share with the world.\u003c/p>\n\u003cfigure id=\"attachment_106390\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85.jpg\" alt=\"Recipes for agua fresca, beverages made with fresh fruit, and refrescos like iced ginger and iced hibiscus teas.\" width=\"700\" height=\"434\" class=\"size-full wp-image-106390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85-400x248.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Recipes for agua fresca, beverages made with fresh fruit, and refrescos like iced ginger and iced hibiscus teas. \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want readers to take away from the book?\u003c/strong>\u003c/p>\n\u003cp>I want them to be inspired to travel and to try new foods. I hope that people realize that with Latin American cooking, it's not as absolute in terms of the portions of salt and spice. So I want to inspire people to get in the kitchen and experiment and try new things. There's a whole world out there, and it's exciting that food can kind of be a motivator to experience the world and learn about people. Food is a lens to experience culture.\u003c/p>\n\u003cfigure id=\"attachment_106385\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-800x497.jpg\" alt='A guide for \"how to select the best, most beautiful, juicy, flavorful piece of fruit in the pile.\"' width=\"800\" height=\"497\" class=\"size-medium wp-image-106385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-960x596.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A guide for \"how to select the best, most beautiful, juicy, flavorful piece of fruit in the pile.\" \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are there any other long-term projects that you're working on?\u003c/strong>\u003c/p>\n\u003cp>I just signed a contract to do another book, and I'm doing lots of research right now. I'm going to do a book about Cuba. I've never been to Cuba and I'm set to go in March. It's actually going to be a collaboration between Maria Gonzalez and myself. She is a Cuban-American who will be doing the technical writing of all of the signature dishes of Cuba. And so it'll be still through my lens, but I'm excited to bring on Maria to kind of illuminate all of these classic Cuban dishes. It will be heavily illustrated, watercolor and all about Cuba. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Flip through the pages of \u003cem>Mi Comida Latina \u003c/em>and you may quickly fall under its spell. The pages of this cookbook beckon with vibrant watercolor illustrations and recipes written in the kind of delicate hand lettering that make us mourn penmanship as a dying art. The end result combines the charm of a children's book, the promise of a tasty meal and the intimacy of a journal.\u003c/p>\n\u003cp>Which makes sense, because the book was inspired by the sketchbooks that author and illustrator \u003ca href=\"http://marcellakriebel.com/\">Marcella Kriebel\u003c/a> kept starting in 2004, when she took her first of many trips to Latin American countries. She started going to improve her Spanish, but kept returning after she fell in love with the cultures she encountered. And for her, food became an important way to connect with those cultures. As she watched family cooks prepare meals in their homes, she jotted down notes and illustrations.\u003c/p>\n\u003cfigure id=\"attachment_106388\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/9781941868010_custom-4501f80f7eae906897072ee1cb07637535bad766-s300-c85.jpg\" alt=\"Mi Comida Latina\" width=\"300\" height=\"373\" class=\"size-full wp-image-106388\">\u003cfigcaption class=\"wp-caption-text\">Mi Comida Latina \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Once I got there, I became incredibly inspired by the warmth of the people ... and the vibrancy of the cultures [that] can be found in many different things — the visuals and the smells and the cuisine itself,\" she says.\u003c/p>\n\u003cp>Those journals might have remained private had Kriebel not lost her job as an art installation technician in a D.C. museum in 2012. That provided the catalyst for her to transform her travel notes into a cookbook, published last year. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The pages of \u003cem>Mi Comida Latina\u003c/em> document recipes from her travels throughout much of Latin America, including Ecuador, Peru, Colombia, Puerto Rico and Mexico, to name a few, along with recipes from family and friends in the United States. Kriebel — who is not Latin American — hopes readers who pick up the book will see food as she does: as an invitation to explore the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I recently chatted with Kriebel. Highlights from our conversation follow, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>What is your most vivid food-related memory from your travels?\u003c/strong>\u003c/p>\n\u003cp>Well there's one that I'm reminded of every time I cut an onion. One of my host parents in Quito, Ecuador, his name was Marco Fiallo, he taught me an efficient way to cut an onion, and it's a skill that I use all the time. So the memory is that, you know, I wasn't cutting an onion correctly, or so he said, so he took the knife from my hand and showed me this sequence of steps. And it was kind of that magic moment, that, \"Aha! Here's how easy it can be\" moment. That memory in particular is something that is really important for me, because it's a skill I use [practically] every day.\u003c/p>\n\u003cfigure id=\"attachment_106383\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_-thebestwaytocutanonion_efficientavocadocut_edited_enl-6f3c6f6e50290daa2873a2b112e1311162702be9-800x496.jpg\" alt='An illustrated guide demonstrating \"An Efficient Way to Enjoy and Avocado\" and \"The Best Way to Cut an Onion.\"' width=\"800\" height=\"496\" class=\"size-medium wp-image-106383\">\u003cfigcaption class=\"wp-caption-text\">An illustrated guide demonstrating \"An Efficient Way to Enjoy and Avocado\" and \"The Best Way to Cut an Onion.\" \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have a favorite recipe from the book?\u003c/strong>\u003c/p>\n\u003cp>They're all my favorite recipes because they're in the book, you know. ... All of them are things I make here on a regular basis. But one thing in particular that I think is pretty distinctive and is really colorful and beautiful is \u003cem>llapingacho\u003c/em>. That is [an Ecuadorian] potato pancake that's fried, and there's cheese in the middle and it melts, and then it's served with a fried egg on top with a marinated beet salad, hot sauce and avocado. It's also often accompanied by a sausage.\u003c/p>\n\u003cfigure id=\"attachment_106381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-800x496.jpg\" alt=\"<em>Llapingacho</em> is one of Marcella Kriebel's favorite recipes from her travels. It is an Ecuadorian cheese-stuffed potato pancake. Juxtaposed is c<em>ausa</em>, a Peruvian dish of layered potato, shrimp and avocado.\" width=\"800\" height=\"496\" class=\"size-medium wp-image-106381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-1440x894.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-1180x732.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-960x596.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Llapingacho\u003c/em> is one of Marcella Kriebel's favorite recipes from her travels. It is an Ecuadorian cheese-stuffed potato pancake. Juxtaposed is c\u003cem>ausa\u003c/em>, a Peruvian dish of layered potato, shrimp and avocado. \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why the decision to do all the hand lettering and hand illustration? I imagine that was pretty labor intensive.\u003c/strong>\u003c/p>\n\u003cp>I think it's because it started as a journal project. I think it's pretty accurate that it's really a refined version of this sketchbook journal experience. So I wanted to retain that level of authenticity and first-person [point of view]. But as you can imagine, it was an incredible task to hand write a whole book, and the editing really was a meticulous task. I mean, it's very much equal parts art project and cookbook. As a person who is first and foremost an artist, and someone that loves to cook and loves to share recipes, it really is a very special thing for me to share with the world.\u003c/p>\n\u003cfigure id=\"attachment_106390\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85.jpg\" alt=\"Recipes for agua fresca, beverages made with fresh fruit, and refrescos like iced ginger and iced hibiscus teas.\" width=\"700\" height=\"434\" class=\"size-full wp-image-106390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85-400x248.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Recipes for agua fresca, beverages made with fresh fruit, and refrescos like iced ginger and iced hibiscus teas. \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want readers to take away from the book?\u003c/strong>\u003c/p>\n\u003cp>I want them to be inspired to travel and to try new foods. I hope that people realize that with Latin American cooking, it's not as absolute in terms of the portions of salt and spice. So I want to inspire people to get in the kitchen and experiment and try new things. There's a whole world out there, and it's exciting that food can kind of be a motivator to experience the world and learn about people. Food is a lens to experience culture.\u003c/p>\n\u003cfigure id=\"attachment_106385\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-800x497.jpg\" alt='A guide for \"how to select the best, most beautiful, juicy, flavorful piece of fruit in the pile.\"' width=\"800\" height=\"497\" class=\"size-medium wp-image-106385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-960x596.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A guide for \"how to select the best, most beautiful, juicy, flavorful piece of fruit in the pile.\" \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are there any other long-term projects that you're working on?\u003c/strong>\u003c/p>\n\u003cp>I just signed a contract to do another book, and I'm doing lots of research right now. I'm going to do a book about Cuba. I've never been to Cuba and I'm set to go in March. It's actually going to be a collaboration between Maria Gonzalez and myself. She is a Cuban-American who will be doing the technical writing of all of the signature dishes of Cuba. And so it'll be still through my lens, but I'm excited to bring on Maria to kind of illuminate all of these classic Cuban dishes. It will be heavily illustrated, watercolor and all about Cuba. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts",
"title": "Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For quite a few years, I’ve been stymied by finding a cake donut recipe that I truly like, and that works. Either the dough is impossible to work with (overly runny, impossible to roll out) or they end up tough and dry. Batch after batch, the results were less than stellar.\u003c/p>\n\u003cp>[contextly_sidebar id=\"DsNI7s7cwAwKoIfageAHGt0TTErinVDs\"]\u003c/p>\n\u003cp>This one, however, has won my heart. A little spice in the donuts plus egg yolks and sour cream help keep them flavorful and tender, while a healthy dusting (ok, a thick coating) of cinnamon-sugar on the outside gives them a sugary kick and a crispy-crunchy bite. Essentially, these are like deep-fried cinnamon toast donuts. How can you argue with that!?\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to ensure success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Be sure to chill the dough so that it’s easier to roll out.\u003c/li>\n\u003cli>Set everything your fry station in advance so you are ready to fry: paper-towel-lined baking sheets, tongs, a large metal spatula/spider/slotted spoon, a cooling rack, and the bowl of cinnamon-sugar.\u003c/li>\n\u003cli>Make sure you heat the oil to the correct temperature and then keep a close eye on it, using a deep-fry thermometer. If the temperature is too low, you’ll end up with greasy donuts, and if it’s too high, you’ll end up with donuts that are overly brown on the outside and raw on the inside.\u003c/li>\n\u003cli>Toss the donuts in the cinnamon sugar while they are hot, it will help it stick better.\u003c/li>\n\u003c/ul>\n\u003cp>If you like, you can just opt for all donut holes, in which case just use a 1-inch round cutter. Just try not to eat all of them in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_105758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105758\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg\" alt=\"Old-Fashioned Cinnamon-Sugar Cake Donut Holes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old-Fashioned Cinnamon-Sugar Cake Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Old-Fashioned Cinnamon-Sugar Cake Donuts\u003c/h3>\n\u003cp>\u003cem>Makes about 12 donuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/4 cups cake flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp ground cinnamon\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003cli>3 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large egg yolks\u003c/li>\n\u003cli>2/3 cup sour cream (not low-fat)\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cinnamon-sugar\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 tbsp ground cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer with the beaters), beat together the butter, sugar, and salt. Add the egg yolks and beat well until combined. Beat in half the flour, then the sour cream, and then the remaining flour, just until combined. Scrape down the bowl, cover it with plastic wrap, and refrigerate until chilled, about 1 hour. (The dough will be sticky.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg\" alt=\"Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105756\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg\" alt=\"The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the sugar and cinnamon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg\" alt=\"n a large bowl, whisk together the sugar and cinnamon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a large bowl, whisk together the sugar and cinnamon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured surface, roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes and space them evenly on the floured baking sheets. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg\" alt=\"On a floured surface, roll out the dough to 1/2-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a floured surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105760\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-mold.jpg\" alt=\"With a 3-inch-diameter donut cutter, cut out donuts and holes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 3-inch-diameter donut cutter, cut out donuts and holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105753\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg\" alt=\" Space the donuts and holes evenly on the floured baking sheets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Space the donuts and holes evenly on the floured baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 340˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. The donuts will initially sink to the bottom, then rise to the top after about 30 seconds. Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this). Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly. Repeat with the remaining donuts and holes. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/Yuh5hZ0HKHM\u003c/p>\n\u003cfigure id=\"attachment_105757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105757\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-fry.jpg\" alt=\"Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Toss the warm donuts and holes in the cinnamon-sugar, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-sugar.jpg\" alt=\"Toss the warm donuts and holes in the cinnamon-sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the warm donuts and holes in the cinnamon-sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105755\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-final.jpg\" alt=\"Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Tender and cakey on the inside, and crisp-crunchy on the outside with a generous dusting of cinnamon-sugar, these donuts are the perfect pairing to a hot cuppa joe.",
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"description": "Tender and cakey on the inside, and crisp-crunchy on the outside with a generous dusting of cinnamon-sugar, these donuts are the perfect pairing to a hot cuppa joe.",
"title": "Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts | KQED",
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"headline": "Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For quite a few years, I’ve been stymied by finding a cake donut recipe that I truly like, and that works. Either the dough is impossible to work with (overly runny, impossible to roll out) or they end up tough and dry. Batch after batch, the results were less than stellar.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This one, however, has won my heart. A little spice in the donuts plus egg yolks and sour cream help keep them flavorful and tender, while a healthy dusting (ok, a thick coating) of cinnamon-sugar on the outside gives them a sugary kick and a crispy-crunchy bite. Essentially, these are like deep-fried cinnamon toast donuts. How can you argue with that!?\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to ensure success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Be sure to chill the dough so that it’s easier to roll out.\u003c/li>\n\u003cli>Set everything your fry station in advance so you are ready to fry: paper-towel-lined baking sheets, tongs, a large metal spatula/spider/slotted spoon, a cooling rack, and the bowl of cinnamon-sugar.\u003c/li>\n\u003cli>Make sure you heat the oil to the correct temperature and then keep a close eye on it, using a deep-fry thermometer. If the temperature is too low, you’ll end up with greasy donuts, and if it’s too high, you’ll end up with donuts that are overly brown on the outside and raw on the inside.\u003c/li>\n\u003cli>Toss the donuts in the cinnamon sugar while they are hot, it will help it stick better.\u003c/li>\n\u003c/ul>\n\u003cp>If you like, you can just opt for all donut holes, in which case just use a 1-inch round cutter. Just try not to eat all of them in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_105758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105758\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg\" alt=\"Old-Fashioned Cinnamon-Sugar Cake Donut Holes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old-Fashioned Cinnamon-Sugar Cake Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Old-Fashioned Cinnamon-Sugar Cake Donuts\u003c/h3>\n\u003cp>\u003cem>Makes about 12 donuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/4 cups cake flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp ground cinnamon\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003cli>3 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large egg yolks\u003c/li>\n\u003cli>2/3 cup sour cream (not low-fat)\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cinnamon-sugar\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 tbsp ground cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer with the beaters), beat together the butter, sugar, and salt. Add the egg yolks and beat well until combined. Beat in half the flour, then the sour cream, and then the remaining flour, just until combined. Scrape down the bowl, cover it with plastic wrap, and refrigerate until chilled, about 1 hour. (The dough will be sticky.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg\" alt=\"Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105756\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg\" alt=\"The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the sugar and cinnamon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg\" alt=\"n a large bowl, whisk together the sugar and cinnamon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a large bowl, whisk together the sugar and cinnamon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured surface, roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes and space them evenly on the floured baking sheets. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg\" alt=\"On a floured surface, roll out the dough to 1/2-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a floured surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105760\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-mold.jpg\" alt=\"With a 3-inch-diameter donut cutter, cut out donuts and holes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 3-inch-diameter donut cutter, cut out donuts and holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105753\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg\" alt=\" Space the donuts and holes evenly on the floured baking sheets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Space the donuts and holes evenly on the floured baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 340˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. The donuts will initially sink to the bottom, then rise to the top after about 30 seconds. Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this). Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly. Repeat with the remaining donuts and holes. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Yuh5hZ0HKHM'\n title='//www.youtube.com/embed/Yuh5hZ0HKHM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105757\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-fry.jpg\" alt=\"Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Toss the warm donuts and holes in the cinnamon-sugar, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-sugar.jpg\" alt=\"Toss the warm donuts and holes in the cinnamon-sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the warm donuts and holes in the cinnamon-sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105755\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-final.jpg\" alt=\"Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers",
"title": "Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. ",
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"description": "Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut holes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/Ei8Aoqc-SGg\u003c/p>\n\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider, slotted spoon or tongs; drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\n\u003c/li>\n\u003cp>https://youtu.be/o5iBX__B_QM\u003c/p>\n\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.",
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"description": "Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.",
"title": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes | KQED",
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"headline": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut holes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Ei8Aoqc-SGg'\n title='//www.youtube.com/embed/Ei8Aoqc-SGg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider, slotted spoon or tongs; drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\n\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/o5iBX__B_QM'\n title='//www.youtube.com/embed/o5iBX__B_QM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mini Meyer Lemon Curd Cupcakes",
"title": "Mini Meyer Lemon Curd Cupcakes",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.",
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"description": "Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.",
"title": "Mini Meyer Lemon Curd Cupcakes | KQED",
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"headline": "Mini Meyer Lemon Curd Cupcakes",
"datePublished": "2015-12-30T09:51:17-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites",
"title": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I was devastated when all of our beloved \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\" target=\"_blank\">Dungeness crabs became toxic\u003c/a> and inedible and we realized that crab season this year was not going to happen. Dungeness crab is a mainstay at every New Year’s Eve celebration I’ve had for the past too many years to count. So, it was important for me to try to figure out something that would be just as worthy...something memorable and exceptional, and something that would take everyone’s mind off the fact that they were not eating succulent, buttery, sweet crab this New Year’s.\u003c/p>\n\u003cp>Enter ahi tuna. I love ahi tuna poke. And I adore the crispy ahi tuna poke tacos at \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott’s\u003c/a>, the burger place in the San Francisco Ferry Building. In fact, I love those tacos so much that I don’t remember the last time I actually ate a burger there. At the risk of tipping everyone off to this fact, they are SO. EFFING. GOOD.\u003c/p>\n\u003cp>So I thought, why not take that dish and turn it into a bite-sized, easy to throw back appetizer? And here, after lots of experimentation, is my ode to Gott’s tacos, in bite-sized form. OMG, I cannot tell you how good these are. They might seem like a lot of work, but if you love your friends, if you love your family, hell, if you love yourself, I urge you to make these. I don’t even want to tell you how many I stuffed into my face after making these.\u003c/p>\n\u003cp>If you can find mini tostadas, by all means buy them! The only reason I fried mine here was because I couldn’t find any, plus I wanted to be sure you knew how to do that. Once you assemble these, they should be served at once. Not that that should be a problem.\u003c/p>\n\u003cfigure id=\"attachment_105467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ahi Tuna Mini Tostada Bites\u003c/h3>\n\u003cp>\u003cem>Makes 21 mini tostadas\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Seven 6 1/2 inch corn tortillas\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1/2 lb raw sushi grade ahi, cut into small cubes\u003c/li>\n\u003cli>1 1/2 tbsp ponzu sauce\u003c/li>\n\u003cli>1/2 tsp sesame oil\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 1/2 tsp sambal oelek (fresh chile paste), or to taste\u003c/li>\n\u003cli>2 packed cups finely shredded green cabbage\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg\" alt=\"Cut the 1/2 lb raw sushi grade ahi into small cubes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the 1/2 lb raw sushi grade ahi into small cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg\" alt=\"Finely shred 2 packed cups of green cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely shred 2 packed cups of green cabbage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla (you should end up with 21 rounds). Warm about 1/2 inch of oil in a large frying pan over medium-high heat. Fry the tortilla rounds until crisp then transfer to a wire rack lined with paper towels and set over a baking sheet to drain. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg\" alt=\"To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg\" alt=\"Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg\" alt=\"Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg\" alt=\"In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg\" alt=\"In another bowl, stir together the mayo and sambal oelek; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg\" alt=\"In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For each tostada, spread a little of the mayo mixture on the tostada shell. Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw, and a slice of avocado. Serve with the lime wedges alongside for squeezing. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg\" alt=\"For each tostada, spread a little of the mayo mixture on the tostada shell.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For each tostada, spread a little of the mayo mixture on the tostada shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg\" alt=\"Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg\" alt=\"Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg\" alt=\"Serve the Ahi Tuna Mini Tostada Bites at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Ahi Tuna Mini Tostada Bites at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Hands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.",
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"description": "Hands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.",
"title": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites | KQED",
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"headline": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites",
"datePublished": "2015-12-29T11:21:04-08:00",
"dateModified": "2016-12-09T16:44:01-08:00",
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"slug": "new-years-eve-appetizers-ahi-tuna-mini-tostada-bites",
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"source": "Holiday Recipes",
"path": "/bayareabites/105316/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was devastated when all of our beloved \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\" target=\"_blank\">Dungeness crabs became toxic\u003c/a> and inedible and we realized that crab season this year was not going to happen. Dungeness crab is a mainstay at every New Year’s Eve celebration I’ve had for the past too many years to count. So, it was important for me to try to figure out something that would be just as worthy...something memorable and exceptional, and something that would take everyone’s mind off the fact that they were not eating succulent, buttery, sweet crab this New Year’s.\u003c/p>\n\u003cp>Enter ahi tuna. I love ahi tuna poke. And I adore the crispy ahi tuna poke tacos at \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott’s\u003c/a>, the burger place in the San Francisco Ferry Building. In fact, I love those tacos so much that I don’t remember the last time I actually ate a burger there. At the risk of tipping everyone off to this fact, they are SO. EFFING. GOOD.\u003c/p>\n\u003cp>So I thought, why not take that dish and turn it into a bite-sized, easy to throw back appetizer? And here, after lots of experimentation, is my ode to Gott’s tacos, in bite-sized form. OMG, I cannot tell you how good these are. They might seem like a lot of work, but if you love your friends, if you love your family, hell, if you love yourself, I urge you to make these. I don’t even want to tell you how many I stuffed into my face after making these.\u003c/p>\n\u003cp>If you can find mini tostadas, by all means buy them! The only reason I fried mine here was because I couldn’t find any, plus I wanted to be sure you knew how to do that. Once you assemble these, they should be served at once. Not that that should be a problem.\u003c/p>\n\u003cfigure id=\"attachment_105467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ahi Tuna Mini Tostada Bites\u003c/h3>\n\u003cp>\u003cem>Makes 21 mini tostadas\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Seven 6 1/2 inch corn tortillas\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1/2 lb raw sushi grade ahi, cut into small cubes\u003c/li>\n\u003cli>1 1/2 tbsp ponzu sauce\u003c/li>\n\u003cli>1/2 tsp sesame oil\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 1/2 tsp sambal oelek (fresh chile paste), or to taste\u003c/li>\n\u003cli>2 packed cups finely shredded green cabbage\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg\" alt=\"Cut the 1/2 lb raw sushi grade ahi into small cubes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the 1/2 lb raw sushi grade ahi into small cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg\" alt=\"Finely shred 2 packed cups of green cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely shred 2 packed cups of green cabbage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla (you should end up with 21 rounds). Warm about 1/2 inch of oil in a large frying pan over medium-high heat. Fry the tortilla rounds until crisp then transfer to a wire rack lined with paper towels and set over a baking sheet to drain. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg\" alt=\"To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg\" alt=\"Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg\" alt=\"Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg\" alt=\"In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg\" alt=\"In another bowl, stir together the mayo and sambal oelek; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg\" alt=\"In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For each tostada, spread a little of the mayo mixture on the tostada shell. Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw, and a slice of avocado. Serve with the lime wedges alongside for squeezing. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg\" alt=\"For each tostada, spread a little of the mayo mixture on the tostada shell.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For each tostada, spread a little of the mayo mixture on the tostada shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg\" alt=\"Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg\" alt=\"Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg\" alt=\"Serve the Ahi Tuna Mini Tostada Bites at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Ahi Tuna Mini Tostada Bites at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola",
"title": "New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"title": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Looking for a way to feed your guests something hearty, but want to avoid a full meal? Here’s a great bite-sized way to fill their bellies: tender seared and sliced skirt steak set atop a crisp crostini, smothered in vinegary chimichurri sauce. \u003c/p>\n\u003cp>Chimichurri, which hails from Argentina, is a natural complement to beef. With plenty of garlic, fresh oregano and parsley, olive oil, and vinegar, it’s an easy way to add a blast of flavor. I’ve added sweet red bell pepper to mine for nice color. You can spice it up a bit by adding crushed red pepper flakes, or leave them out for a more family-friendly version.\u003c/p>\n\u003cp>Skirt steak, flank steak, or even hanger steak are all great contenders for this party dish. You essentially want to choose a steak that is best served medium-rare and very thinly sliced. If you are lucky enough to live somewhere where you can break out the grill on New Year's Eve, then by all means do it! But a stovetop grill pan also works great (just be sure to heat it until it is searingly hot).\u003c/p>\n\u003cfigure id=\"attachment_105402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Chimichurri Crostini\u003c/h3>\n\u003cp>\u003cem>Makes about 24 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\t\u003cstrong>\u003cem>Chimichurri sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1/2 small red onion, very finely chopped\u003c/li>\n\u003cli>1/2 small red bell pepper, seeded and very finely chopped\u003c/li>\n\u003cli>2 small garlic cloves, very finely minced\u003c/li>\n\u003cli>3 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>2 tsp finely chopped fresh oregano leaves\u003c/li>\n\u003cli>Red pepper flakes, to taste\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 rustic baguette, cut into 24 thin slices\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 skirt or flank steak, about 1 1/4 lbs\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. Slowly pour in the oil while whisking. Set aside while you prepare the steak and crostini. (The chimichurri can be made up to 2 days in advance; store in an airtight container in the fridge. Bring to room temperature before serving.)\u003c/li>\n\u003cfigure id=\"attachment_105394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg\" alt=\"To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg\" alt=\"Slowly pour in the oil while whisking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the oil while whisking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crostini, preheat the oven to 400F. Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. Bake, turning once, until crisp and browned, about 10 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-crostini.jpg\" alt=\"Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. Transfer to a cutting board and let rest for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-stove-grill.jpg\" alt=\"To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-grill.jpg\" alt=\"Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, thinly slice the steak across the grain. Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. Add a few steak pieces to the top of each crostini and transfer to a serving platter. Serve the chimichurri in a bowl on the side with a spoon so guests can add more sauce as they help themselves.\u003c/li>\n\u003cfigure id=\"attachment_105404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-cut.jpg\" alt=\"To serve, thinly slice the steak across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, thinly slice the steak across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat.jpg\" alt=\"Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg\" alt=\" Add a few steak pieces to the top of each crostini and transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a few steak pieces to the top of each crostini and transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Seared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.",
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"description": "Seared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.",
"title": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri | KQED",
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"headline": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"datePublished": "2015-12-27T17:06:10-08:00",
"dateModified": "2015-12-28T09:16:23-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a way to feed your guests something hearty, but want to avoid a full meal? Here’s a great bite-sized way to fill their bellies: tender seared and sliced skirt steak set atop a crisp crostini, smothered in vinegary chimichurri sauce. \u003c/p>\n\u003cp>Chimichurri, which hails from Argentina, is a natural complement to beef. With plenty of garlic, fresh oregano and parsley, olive oil, and vinegar, it’s an easy way to add a blast of flavor. I’ve added sweet red bell pepper to mine for nice color. You can spice it up a bit by adding crushed red pepper flakes, or leave them out for a more family-friendly version.\u003c/p>\n\u003cp>Skirt steak, flank steak, or even hanger steak are all great contenders for this party dish. You essentially want to choose a steak that is best served medium-rare and very thinly sliced. If you are lucky enough to live somewhere where you can break out the grill on New Year's Eve, then by all means do it! But a stovetop grill pan also works great (just be sure to heat it until it is searingly hot).\u003c/p>\n\u003cfigure id=\"attachment_105402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Chimichurri Crostini\u003c/h3>\n\u003cp>\u003cem>Makes about 24 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\t\u003cstrong>\u003cem>Chimichurri sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1/2 small red onion, very finely chopped\u003c/li>\n\u003cli>1/2 small red bell pepper, seeded and very finely chopped\u003c/li>\n\u003cli>2 small garlic cloves, very finely minced\u003c/li>\n\u003cli>3 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>2 tsp finely chopped fresh oregano leaves\u003c/li>\n\u003cli>Red pepper flakes, to taste\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 rustic baguette, cut into 24 thin slices\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 skirt or flank steak, about 1 1/4 lbs\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. Slowly pour in the oil while whisking. Set aside while you prepare the steak and crostini. (The chimichurri can be made up to 2 days in advance; store in an airtight container in the fridge. Bring to room temperature before serving.)\u003c/li>\n\u003cfigure id=\"attachment_105394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg\" alt=\"To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg\" alt=\"Slowly pour in the oil while whisking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the oil while whisking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crostini, preheat the oven to 400F. Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. Bake, turning once, until crisp and browned, about 10 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-crostini.jpg\" alt=\"Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. Transfer to a cutting board and let rest for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-stove-grill.jpg\" alt=\"To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-grill.jpg\" alt=\"Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, thinly slice the steak across the grain. Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. Add a few steak pieces to the top of each crostini and transfer to a serving platter. Serve the chimichurri in a bowl on the side with a spoon so guests can add more sauce as they help themselves.\u003c/li>\n\u003cfigure id=\"attachment_105404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-cut.jpg\" alt=\"To serve, thinly slice the steak across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, thinly slice the steak across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat.jpg\" alt=\"Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg\" alt=\" Add a few steak pieces to the top of each crostini and transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a few steak pieces to the top of each crostini and transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Party Appetizers: Caramelized Onion Dip",
"title": "New Year’s Eve Party Appetizers: Caramelized Onion Dip",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a sucker for a good dip, especially when it involves caramelized onions and potato chips. This one hits all the key notes: sweet, salty, creamy, savory, and with plenty of flavor.\u003c/p>\n\u003cp>Take the time to caramelize the onions so they sweeten and become meltingly tender. You can do this step up to 4 days in advance, and then just throw the whole thing together the morning of your party. Or make the dip up to 2 days in advance and store it in an airtight container in the fridge. Let it come to room temp for an hour before serving it.\u003c/p>\n\u003cp>The obvious choice for this dip would be your favorite potato chips (I’m partial to the \u003ca href=\"http://www.kettlebrand.com/our_products/krinkle_cut_chips/#/our_products/krinkle_cut_chips/?pid=14\" target=\"_blank\">Kettle brand salt and pepper krinkle cut chips\u003c/a> myself), but you can also serve it with a platter of crudités or crisp crostini.\u003c/p>\n\u003cfigure id=\"attachment_105343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final4.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Caramelized Onion Dip\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups dip\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>2 large yellow onions, quartered and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 tbsp balsamic vinegar\u003c/li>\n\u003cli>1 tsp brown sugar\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>4 oz cream cheese, at room temperature\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tsp Worcestershire sauce\u003c/li>\n\u003cli>1/2 tsp onion powder\u003c/li>\n\u003cli>1/4 tsp garlic powder\u003c/li>\n\u003cli>1 large bag potato chips (or more), for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan over medium heat, melt the butter. Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, about 25 minutes. Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. Scrape the onions into a bowl and let cool to room temperature.\u003c/li>\n\u003cfigure id=\"attachment_105348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg\" alt=\"Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened,\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg\" alt=\"Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. Add the remaining ingredients, including the reserved onions, and stir to combine. Season with salt and pepper and serve with the potato chips alongside for dipping.\u003cbr>\n\u003cfigure id=\"attachment_105344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix.jpg\" alt=\"Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix1.jpg\" alt=\"Add the remaining ingredients, including the reserved onions, and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining ingredients, including the reserved onions, and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final2.jpg\" alt=\"Season with salt and pepper and serve with the potato chips alongside for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper and serve with the potato chips alongside for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\u003c/ol>\n\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Forget store-bought, you haven’t had great onion dip until you make your own! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a sucker for a good dip, especially when it involves caramelized onions and potato chips. This one hits all the key notes: sweet, salty, creamy, savory, and with plenty of flavor.\u003c/p>\n\u003cp>Take the time to caramelize the onions so they sweeten and become meltingly tender. You can do this step up to 4 days in advance, and then just throw the whole thing together the morning of your party. Or make the dip up to 2 days in advance and store it in an airtight container in the fridge. Let it come to room temp for an hour before serving it.\u003c/p>\n\u003cp>The obvious choice for this dip would be your favorite potato chips (I’m partial to the \u003ca href=\"http://www.kettlebrand.com/our_products/krinkle_cut_chips/#/our_products/krinkle_cut_chips/?pid=14\" target=\"_blank\">Kettle brand salt and pepper krinkle cut chips\u003c/a> myself), but you can also serve it with a platter of crudités or crisp crostini.\u003c/p>\n\u003cfigure id=\"attachment_105343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final4.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Caramelized Onion Dip\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups dip\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>2 large yellow onions, quartered and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 tbsp balsamic vinegar\u003c/li>\n\u003cli>1 tsp brown sugar\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>4 oz cream cheese, at room temperature\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tsp Worcestershire sauce\u003c/li>\n\u003cli>1/2 tsp onion powder\u003c/li>\n\u003cli>1/4 tsp garlic powder\u003c/li>\n\u003cli>1 large bag potato chips (or more), for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan over medium heat, melt the butter. Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, about 25 minutes. Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. Scrape the onions into a bowl and let cool to room temperature.\u003c/li>\n\u003cfigure id=\"attachment_105348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg\" alt=\"Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened,\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg\" alt=\"Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. Add the remaining ingredients, including the reserved onions, and stir to combine. Season with salt and pepper and serve with the potato chips alongside for dipping.\u003cbr>\n\u003cfigure id=\"attachment_105344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix.jpg\" alt=\"Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix1.jpg\" alt=\"Add the remaining ingredients, including the reserved onions, and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining ingredients, including the reserved onions, and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final2.jpg\" alt=\"Season with salt and pepper and serve with the potato chips alongside for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper and serve with the potato chips alongside for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\u003c/ol>\n\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrate the Season! Bay Area Bites Christmas Holiday Feast",
"title": "Celebrate the Season! Bay Area Bites Christmas Holiday Feast",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>We love nothing more than putting together a festive holiday menu and this year's is tops! Kick off your feast with an autumn root vegetable salad with goat cheese crostini or a souffle-like butternut sformato with crunchy winter salad. The main attraction will make your guests swoon: a magnificent roast rack of lamb is accompanied by cheesy cauliflower gratin and individual spinach souffles. Top off your feast with the gooey sweetness of sticky toffee pudding. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/\" target=\"_blank\">\u003cstrong>Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/strong>\u003c/a>\u003cbr>\nUse winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.\u003c/p>\n\u003cfigure id=\"attachment_105274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/\" rel=\"attachment wp-att-105274\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2-1920x1280-1.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\u003c/strong>\u003c/a>\u003cbr>\nPart soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.\u003c/p>\n\u003cfigure id=\"attachment_105278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" rel=\"attachment wp-att-105278\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1.jpg\" alt=\"Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">\u003cstrong>Holiday Dinner Main Dish: Roast Rack of Lamb with Garlic and Herb Butter\u003c/strong>\u003c/a>\u003cbr>\nNothing says feast like a gorgeous rack of lamb, and this elegant recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_105284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" rel=\"attachment wp-att-105284\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1.jpg\" alt=\"Roast Rack of Lamb with Garlic and Herb Butter\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Rack of Lamb with Garlic and Herb Butter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Creamy Cauliflower and Gruyere Gratin\u003c/strong>\u003c/a>\u003cbr>\nRich and creamy, what holiday meal is complete without the cheesy goodness of a vegetable gratin? Try this one with cauliflower and add bacon if you like!\u003c/p>\n\u003cfigure id=\"attachment_105287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" rel=\"attachment wp-att-105287\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1.jpg\" alt=\"Creamy Cauliflower and Gruyere Gratin\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Cauliflower and Gruyere Gratin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé\u003c/strong>\u003c/a>\u003cbr>\nThese light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.\u003c/p>\n\u003cfigure id=\"attachment_105279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" rel=\"attachment wp-att-105279\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1.jpg\" alt=\"Rich Spinach and Gruyere Soufflé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Spinach and Gruyere Soufflé \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" target=\"_blank\">\u003cstrong>Holiday Dinner Dessert: Sticky Toffee Pudding\u003c/strong>\u003c/a>\u003cbr>\nDarkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_105280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" rel=\"attachment wp-att-105280\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "We love nothing more than putting together a festive holiday menu and this year's is tops! ",
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"title": "Celebrate the Season! Bay Area Bites Christmas Holiday Feast | KQED",
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"headline": "Celebrate the Season! Bay Area Bites Christmas Holiday Feast",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We love nothing more than putting together a festive holiday menu and this year's is tops! Kick off your feast with an autumn root vegetable salad with goat cheese crostini or a souffle-like butternut sformato with crunchy winter salad. The main attraction will make your guests swoon: a magnificent roast rack of lamb is accompanied by cheesy cauliflower gratin and individual spinach souffles. Top off your feast with the gooey sweetness of sticky toffee pudding. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/\" target=\"_blank\">\u003cstrong>Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/strong>\u003c/a>\u003cbr>\nUse winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.\u003c/p>\n\u003cfigure id=\"attachment_105274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/\" rel=\"attachment wp-att-105274\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2-1920x1280-1.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\u003c/strong>\u003c/a>\u003cbr>\nPart soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.\u003c/p>\n\u003cfigure id=\"attachment_105278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" rel=\"attachment wp-att-105278\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1.jpg\" alt=\"Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">\u003cstrong>Holiday Dinner Main Dish: Roast Rack of Lamb with Garlic and Herb Butter\u003c/strong>\u003c/a>\u003cbr>\nNothing says feast like a gorgeous rack of lamb, and this elegant recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_105284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" rel=\"attachment wp-att-105284\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1.jpg\" alt=\"Roast Rack of Lamb with Garlic and Herb Butter\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Rack of Lamb with Garlic and Herb Butter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Creamy Cauliflower and Gruyere Gratin\u003c/strong>\u003c/a>\u003cbr>\nRich and creamy, what holiday meal is complete without the cheesy goodness of a vegetable gratin? Try this one with cauliflower and add bacon if you like!\u003c/p>\n\u003cfigure id=\"attachment_105287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" rel=\"attachment wp-att-105287\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1.jpg\" alt=\"Creamy Cauliflower and Gruyere Gratin\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Cauliflower and Gruyere Gratin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé\u003c/strong>\u003c/a>\u003cbr>\nThese light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.\u003c/p>\n\u003cfigure id=\"attachment_105279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" rel=\"attachment wp-att-105279\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1.jpg\" alt=\"Rich Spinach and Gruyere Soufflé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Spinach and Gruyere Soufflé \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" target=\"_blank\">\u003cstrong>Holiday Dinner Dessert: Sticky Toffee Pudding\u003c/strong>\u003c/a>\u003cbr>\nDarkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_105280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" rel=\"attachment wp-att-105280\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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