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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream",
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"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>[contextly_sidebar id=\"KIXFVmsgDvFdgpkOUVacearKxNXkP8sg\"]\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"2C9XMXnzCyaaWgjTyEqOMl86H9OlAlsO\"]\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=V0SlZe2CP-U\">Not seeing the video? Click here.\u003c/a>\u003c/p>\n\u003cp>The first insect that \u003ca href=\"http://www.urbanoutdoorskills.com/index.html\">Pascal Baudar\u003c/a> ever tried eating was an ant he found in his kitchen. The verdict? \"It tasted like some kind of chemical,\" says Baudar.\u003c/p>\n\u003cp>Most people would have probably given up on the bug-eating experiments right there. But Baudar? He's made it part of his life's calling.\u003c/p>\n\u003cp>Baudar is a self-proclaimed culinary alchemist. He is perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients — which frequently include insects.\u003c/p>\n\u003cp>Born in a small town in Belgium, Baudar is now based in Los Angeles. He's \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/15/477040446/urban-foraging-unearthing-the-wildcrafted-flavors-of-los-angeles\">collected wild foods\u003c/a> for Michelin-starred restaurants in the city. When gathering in the wild, he focuses on non-native and invasive plants, as well as insects, so that his harvesting actually gives Mother Nature a hand. The ecological repercussions, he says, should always be on your mind when foraging: \"You don't take more than 10 to 20 percent of what you find,\" he \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/15/477040446/urban-foraging-unearthing-the-wildcrafted-flavors-of-los-angeles\">told NPR\u003c/a> in 2016.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And insects are a highly sustainable source of protein. The United Nations has even urged the world to eat more of them. That's one reason why Baudar continues to explore insects' culinary potential — even when it comes to ants, whose flavor nuances he has come to know in depth since that first kitchen experiment.\u003c/p>\n\u003cp>\"All ants are really edible; some just don't taste good,\" he says.\u003c/p>\n\u003cp>When gathering ants outdoors, Baudar looks for ones with white bottoms — because, he says, those are the ones that taste like lemon. He usually collects these ants into a plastic bag, then puts that in the freezer so the ants go to sleep. The ants add a hint of lemon to his homemade preserves, syrups, vinegars and fermented foods.\u003c/p>\n\u003cp>Baudar has written two books on wild edibles. In \u003ca href=\"https://www.chelseagreen.com/product/the-wildcrafting-brewer/\">The Wildcrafting Brewer\u003c/a>\u003cem>, \u003c/em>he shares his techniques for brewing beer and fermenting foods using wild, local ingredients found in nature. In \u003ca href=\"https://www.chelseagreen.com/product/the-new-wildcrafted-cuisine/\">The New Wildcrafted Cuisine\u003c/a>\u003cem>, \u003c/em>he shares his methods and recipes involving preservation, fermentation, pickling and much more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Watch the video above to see Baudar create four gourmet dishes using local, wild ingredients found in the Angeles Forest in California. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=VIDEO%3A+4+Ways+That+Wild+Edibles%2C+Including+Insects%2C+Will+Wow+You&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=V0SlZe2CP-U\">Not seeing the video? Click here.\u003c/a>\u003c/p>\n\u003cp>The first insect that \u003ca href=\"http://www.urbanoutdoorskills.com/index.html\">Pascal Baudar\u003c/a> ever tried eating was an ant he found in his kitchen. The verdict? \"It tasted like some kind of chemical,\" says Baudar.\u003c/p>\n\u003cp>Most people would have probably given up on the bug-eating experiments right there. But Baudar? He's made it part of his life's calling.\u003c/p>\n\u003cp>Baudar is a self-proclaimed culinary alchemist. He is perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients — which frequently include insects.\u003c/p>\n\u003cp>Born in a small town in Belgium, Baudar is now based in Los Angeles. He's \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/15/477040446/urban-foraging-unearthing-the-wildcrafted-flavors-of-los-angeles\">collected wild foods\u003c/a> for Michelin-starred restaurants in the city. When gathering in the wild, he focuses on non-native and invasive plants, as well as insects, so that his harvesting actually gives Mother Nature a hand. The ecological repercussions, he says, should always be on your mind when foraging: \"You don't take more than 10 to 20 percent of what you find,\" he \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/15/477040446/urban-foraging-unearthing-the-wildcrafted-flavors-of-los-angeles\">told NPR\u003c/a> in 2016.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And insects are a highly sustainable source of protein. The United Nations has even urged the world to eat more of them. That's one reason why Baudar continues to explore insects' culinary potential — even when it comes to ants, whose flavor nuances he has come to know in depth since that first kitchen experiment.\u003c/p>\n\u003cp>\"All ants are really edible; some just don't taste good,\" he says.\u003c/p>\n\u003cp>When gathering ants outdoors, Baudar looks for ones with white bottoms — because, he says, those are the ones that taste like lemon. He usually collects these ants into a plastic bag, then puts that in the freezer so the ants go to sleep. The ants add a hint of lemon to his homemade preserves, syrups, vinegars and fermented foods.\u003c/p>\n\u003cp>Baudar has written two books on wild edibles. In \u003ca href=\"https://www.chelseagreen.com/product/the-wildcrafting-brewer/\">The Wildcrafting Brewer\u003c/a>\u003cem>, \u003c/em>he shares his techniques for brewing beer and fermenting foods using wild, local ingredients found in nature. In \u003ca href=\"https://www.chelseagreen.com/product/the-new-wildcrafted-cuisine/\">The New Wildcrafted Cuisine\u003c/a>\u003cem>, \u003c/em>he shares his methods and recipes involving preservation, fermentation, pickling and much more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Watch the video above to see Baudar create four gourmet dishes using local, wild ingredients found in the Angeles Forest in California. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=VIDEO%3A+4+Ways+That+Wild+Edibles%2C+Including+Insects%2C+Will+Wow+You&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Cake with Peanut Butter Frosting",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Cake with Peanut Butter Frosting",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe just for birthday celebrations — it’s too good to only make once a year. Plus, the combination of chocolate and peanut butter shouldn’t be limited to candy. I prefer the flavor of preservative-free and no-sugar natural peanut butter — the kind that has just peanuts and salt. If you use Skippy or Jif, decrease the sugar in this recipe from 2 1/4 cups to 1 3/4 cups.\u003cbr>\n[contextly_sidebar id=\"9Xf39fgANJpSWS25C9ZuGu5hV9k3lzyj\"]\u003c/p>\n\u003cp>The sides of the cake are not frosted so you can see the peanut butter filling between the layers. If you want to frost the sides, double the recipe. The addition of honeyed nuts sprinkled over the top give the perfect amount of crunch to each slice.\u003c/p>\n\u003cp>To work the cake baking around a busy schedule, bake the cakes on the first day and store them at room temperature in the pans wrapped in plastic wrap. Make the frosting and assemble the cake the next day. The easiest way to store the finished cake is to invert a large bowl over the cake and store at room temperature. This protects the cake and makes sure the frosting doesn’t get smashed. Once you cut into the cake, simply put plastic wrap against the cut part of the cake. The frosting protects the rest of the cake from drying out.\u003c/p>\n\u003cp>I prefer whipped cream to accompany my cake. Ice cream is too cold and makes the cake taste drier, but whipped cream pairs with the intense chocolate perfectly and makes you dive in immediately for another bite.\u003c/p>\n\u003ch2>Chocolate Layer Cake with Peanut Butter Frosting\u003c/h2>\n\u003cp>\u003ci>Makes one 9-inch double-layer cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4760-e1545076351376.jpg\" alt=\"Emily Luchetti's classic chocolate layer cake with peanut butter frosting.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's classic chocolate layer cake with peanut butter frosting. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup cocoa powder\u003c/li>\n\u003cli>¾ cup water\u003c/li>\n\u003cli>4 ounces unsweetened chocolate, chopped or broken into small pieces\u003c/li>\n\u003cli>2 cups all-purpose unbleached flour\u003c/li>\n\u003cli>1½ teaspoons baking soda\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons (1½ sticks) unsalted butter, softened\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>5 large eggs\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 cup honey-roasted peanuts\u003c/li>\n\u003cli>Peanut butter frosting (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Grease the bottoms and sides of two, 9-inch cake pans and line the bottom of each with a circle of parchment paper.\u003c/li>\n\u003cli>In a small bowl, stir together the cocoa powder and water to make a paste. Set aside.\u003c/li>\n\u003cli>Melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir until smooth and evenly melted. Cool to room temperature.\u003c/li>\n\u003cli>Using a sifter or fine strainer, sift the flour, baking soda and salt together over a bowl or piece of parchment paper.\u003c/li>\n\u003cli>Using a stand mixer on medium speed, beat the butter and sugar together until smooth. (Alternatively, you can use a handheld mixer.) Scrape down the side of the bowl with a spatula. Continuing on medium speed, add the eggs, one at a time, and mix until combined. On low speed, add the cocoa paste then the melted chocolate and mix until thoroughly combined.\u003c/li>\n\u003cli>On low speed, add one third of the sifted flour, mixing thoroughly, then one third of the milk. Repeat with the remaining flour and then the milk, mixing well. Scrape down the side and bottom of the bowl to make sure all is combined.\u003c/li>\n\u003cli>Divide the batter between the pans and spread evenly. Bake the cakes on the middle rack of the oven until a bamboo skewer inserted in the middle comes out clean, 20-25 minutes. If you put the cake pans on 2 different racks in the oven, switch the pans halfway through baking so they’ll bake evenly.\u003c/li>\n\u003cli>Cool the cakes in their pans. Run a small knife around the inside edges. Place a large plate or platter on top of each cake and invert the cake and plate. Remove the pans. Cool the cakes completely.\u003c/li>\n\u003cli>Place one of the cake layers, bottom-side up, on the cake plate or platter. Spread the top with half of the frosting, making sure to frost all the way to the edge but not over. Place the other cake layer, also bottom-side up, on top of the frosting. Spread the remaining frosting over the top of the cake, again making sure to frost all the way to edge but not over.\u003c/li>\n\u003cli>Sprinkle the honey-roasted peanuts over the top of the cake and serve.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"flhXQdksmPxvojfaPyfmWhi5lzopPMn7\"]\u003c/p>\n\u003ch2>Peanut Butter Frosting\u003c/h2>\n\u003cfigure id=\"attachment_131758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4800-e1545076422873.jpg\" alt=\"This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (8-ounce) package cream cheese, at room temperature\u003c/li>\n\u003cli>2 ¼ cups confectioners’ sugar\u003c/li>\n\u003cli>1 cup natural peanut butter\u003c/li>\n\u003cli>8 tablespoons (1 stick) unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Using a stand mixer, first on low speed and then gradually increasing the speed to medium, beat the cream cheese and sugar together until smooth. (Alternatively, you can use a handheld mixer and medium bowl.) Scrape down the side of the bowl with a rubber spatula.\u003c/li>\n\u003cli>Add the peanut butter, butter, and vanilla and, on medium speed, mix until creamy and spreadable.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4788-e1545076298724.jpg\" alt=\"Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe just for birthday celebrations — it’s too good to only make once a year. Plus, the combination of chocolate and peanut butter shouldn’t be limited to candy. I prefer the flavor of preservative-free and no-sugar natural peanut butter — the kind that has just peanuts and salt. If you use Skippy or Jif, decrease the sugar in this recipe from 2 1/4 cups to 1 3/4 cups.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The sides of the cake are not frosted so you can see the peanut butter filling between the layers. If you want to frost the sides, double the recipe. The addition of honeyed nuts sprinkled over the top give the perfect amount of crunch to each slice.\u003c/p>\n\u003cp>To work the cake baking around a busy schedule, bake the cakes on the first day and store them at room temperature in the pans wrapped in plastic wrap. Make the frosting and assemble the cake the next day. The easiest way to store the finished cake is to invert a large bowl over the cake and store at room temperature. This protects the cake and makes sure the frosting doesn’t get smashed. Once you cut into the cake, simply put plastic wrap against the cut part of the cake. The frosting protects the rest of the cake from drying out.\u003c/p>\n\u003cp>I prefer whipped cream to accompany my cake. Ice cream is too cold and makes the cake taste drier, but whipped cream pairs with the intense chocolate perfectly and makes you dive in immediately for another bite.\u003c/p>\n\u003ch2>Chocolate Layer Cake with Peanut Butter Frosting\u003c/h2>\n\u003cp>\u003ci>Makes one 9-inch double-layer cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4760-e1545076351376.jpg\" alt=\"Emily Luchetti's classic chocolate layer cake with peanut butter frosting.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's classic chocolate layer cake with peanut butter frosting. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup cocoa powder\u003c/li>\n\u003cli>¾ cup water\u003c/li>\n\u003cli>4 ounces unsweetened chocolate, chopped or broken into small pieces\u003c/li>\n\u003cli>2 cups all-purpose unbleached flour\u003c/li>\n\u003cli>1½ teaspoons baking soda\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons (1½ sticks) unsalted butter, softened\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>5 large eggs\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 cup honey-roasted peanuts\u003c/li>\n\u003cli>Peanut butter frosting (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Grease the bottoms and sides of two, 9-inch cake pans and line the bottom of each with a circle of parchment paper.\u003c/li>\n\u003cli>In a small bowl, stir together the cocoa powder and water to make a paste. Set aside.\u003c/li>\n\u003cli>Melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir until smooth and evenly melted. Cool to room temperature.\u003c/li>\n\u003cli>Using a sifter or fine strainer, sift the flour, baking soda and salt together over a bowl or piece of parchment paper.\u003c/li>\n\u003cli>Using a stand mixer on medium speed, beat the butter and sugar together until smooth. (Alternatively, you can use a handheld mixer.) Scrape down the side of the bowl with a spatula. Continuing on medium speed, add the eggs, one at a time, and mix until combined. On low speed, add the cocoa paste then the melted chocolate and mix until thoroughly combined.\u003c/li>\n\u003cli>On low speed, add one third of the sifted flour, mixing thoroughly, then one third of the milk. Repeat with the remaining flour and then the milk, mixing well. Scrape down the side and bottom of the bowl to make sure all is combined.\u003c/li>\n\u003cli>Divide the batter between the pans and spread evenly. Bake the cakes on the middle rack of the oven until a bamboo skewer inserted in the middle comes out clean, 20-25 minutes. If you put the cake pans on 2 different racks in the oven, switch the pans halfway through baking so they’ll bake evenly.\u003c/li>\n\u003cli>Cool the cakes in their pans. Run a small knife around the inside edges. Place a large plate or platter on top of each cake and invert the cake and plate. Remove the pans. Cool the cakes completely.\u003c/li>\n\u003cli>Place one of the cake layers, bottom-side up, on the cake plate or platter. Spread the top with half of the frosting, making sure to frost all the way to the edge but not over. Place the other cake layer, also bottom-side up, on top of the frosting. Spread the remaining frosting over the top of the cake, again making sure to frost all the way to edge but not over.\u003c/li>\n\u003cli>Sprinkle the honey-roasted peanuts over the top of the cake and serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Peanut Butter Frosting\u003c/h2>\n\u003cfigure id=\"attachment_131758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4800-e1545076422873.jpg\" alt=\"This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (8-ounce) package cream cheese, at room temperature\u003c/li>\n\u003cli>2 ¼ cups confectioners’ sugar\u003c/li>\n\u003cli>1 cup natural peanut butter\u003c/li>\n\u003cli>8 tablespoons (1 stick) unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Using a stand mixer, first on low speed and then gradually increasing the speed to medium, beat the cream cheese and sugar together until smooth. (Alternatively, you can use a handheld mixer and medium bowl.) Scrape down the side of the bowl with a rubber spatula.\u003c/li>\n\u003cli>Add the peanut butter, butter, and vanilla and, on medium speed, mix until creamy and spreadable.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4788-e1545076298724.jpg\" alt=\"Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cannabis-Infused Salted Caramel Pretzel Bark",
"title": "Cannabis-Infused Salted Caramel Pretzel Bark",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>[contextly_sidebar id=\"YbeRAg451pVEmxkzVji8iFrPrijCkOWR\"]\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bourbon Bacon Jam with Dark Fruits",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How to Make Your Holiday Dinner Menu Gluten-Free",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>If you’ve got a house full of hungry guests, preparing Christmas dinner is already stressful. Add in food allergies or restrictions and it’s another coal to the fire (and not one that helps you cook). With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal, and you’ll find that cooking a gluten-free holiday meal isn’t that hard!\u003c/p>\n\u003cp>[contextly_sidebar id=\"Nc1q6EcX6WAsjxkd1nW9qk4StPkDwpMN\"]\u003c/p>\n\u003cp>Fun fact: many food products include gluten in hidden or unexpected ways, so you should always double check your labels if it doesn’t outright say gluten-free. For example, the \u003ca href=\"https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/\">Celiac Disease Foundation\u003c/a> says even lunch meats might contain gluten. The good news: wines and hard liquor/distilled beverages are, for the most part, gluten-free (some makers use a wheat paste to seal their wine barrels).\u003c/p>\n\u003ch2>Hors D'oeuvres\u003c/h2>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-83112\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled eggs\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Deviled eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to go simple, try serving a platter of fresh veggies or sliced cheese and Kalamata olives (or all of the above). Traditional baguettes are out, but your local gluten-free bakeries like \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> or \u003ca href=\"https://wholesome-bakery.myshopify.com/\">Wholesome Bakery\u003c/a> may carry gluten-free French bread — call to find out. Feeling pretty confident about your baking game? Try making Josey Baker Bread’s \u003ca href=\"https://www.kqed.org/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe\">Adventure Bread\u003c/a>!\u003cbr>\nOtherwise, here are a few recipes that will ease your guests’ hunger until the main meal:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini\">Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/a> (replace baguette with a gluten-free option)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola\">Prosciutto-Wrapped Pears with Gorgonzola\u003c/a>(check the cheese does not contain wheat, barley, rye, oats, or malt)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91470/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings\">Spicy Vietnamese Fried Chicken Wings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table\">Homemade Cultured Compound Butter\u003c/a> (to pair with that gluten-free bread)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/82869/recipe-a-grown-up-twist-on-deviled-eggs\">A Grown-Up Twist on Deviled Eggs\u003c/a> (check mustard ingredients to make sure they do not include wheat flour or malt vinegar)\u003c/li>\n\u003c/ul>\n\u003ch2>Sides\u003c/h2>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-89836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing.\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep the sides easy by sticking to vegetable-based recipes. For anything that involves breadcrumbs or a crust, visit a local natural foods store for some gluten-free options.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing\">Gluten-Free Cornbread and Red Pepper Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89627/british-style-roasties-sweet-potato-version\">British-Style Roasties: Sweet Potato Version\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado\">Kale, Pomegranate, Tangerine and Avocado Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette\">Black-Eyed Pea Salad with Sherry Vinaigrette\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/18562/gluten-free-thanksgiving-recipes\">Gluten-Free Dinner Rolls\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Entrees\u003c/h2>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Duck Sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Go beyond the traditional turkey or ham for your holiday dinner! Some of these recipes involve chicken or beef broth which sometimes contain hydrolyzed wheat protein, so check the labels at the store.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas\">Braised Short Ribs with Gremolata\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples\">Braised Pork Shoulder with Sauerkraut and Apples\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange\">Chris Cosentino’s Christmas Duck\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter\">Roast Rack of Lamb with Herb Butter\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Dessert\u003c/h2>\n\u003cfigure id=\"attachment_104498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-final.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many, the best part of dinner is at the end when you just have room for one last bite (so you have to make it count). Preparing gluten-free desserts isn’t terribly difficult, but it’s easy to get confused since baking with wheat flour is the norm for American sweets. For a go-to gluten-free flour recipe, bookmark\u003ca href=\"https://www.kqed.org/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\"> this one\u003c/a> from America's Test Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The following recipes are all gluten-free, but they’ll be a decadent treat for everyone at the table.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues\">Gluten-Free Chocolate Meringues\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents\">Gluten-Free Chocolate-Dipped Almond Crescents\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor\">Pumpkin Caramels\u003c/a> (make sure to use 100% pure maple syrup)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift\">Pomegranate-Apple Pâte de Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Want more recipes? Here’s another \u003ca href=\"https://www.kqed.org/bayareabites/53032/a-gluten-free-holiday-table\">gluten-free holiday menu option.\u003c/a>\u003c/p>\n\n",
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"excerpt": "With a few good recipes, you can easily feed everyone at the table an impressive gluten-free holiday meal!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’ve got a house full of hungry guests, preparing Christmas dinner is already stressful. Add in food allergies or restrictions and it’s another coal to the fire (and not one that helps you cook). With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal, and you’ll find that cooking a gluten-free holiday meal isn’t that hard!\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Fun fact: many food products include gluten in hidden or unexpected ways, so you should always double check your labels if it doesn’t outright say gluten-free. For example, the \u003ca href=\"https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/\">Celiac Disease Foundation\u003c/a> says even lunch meats might contain gluten. The good news: wines and hard liquor/distilled beverages are, for the most part, gluten-free (some makers use a wheat paste to seal their wine barrels).\u003c/p>\n\u003ch2>Hors D'oeuvres\u003c/h2>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-83112\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled eggs\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Deviled eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to go simple, try serving a platter of fresh veggies or sliced cheese and Kalamata olives (or all of the above). Traditional baguettes are out, but your local gluten-free bakeries like \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> or \u003ca href=\"https://wholesome-bakery.myshopify.com/\">Wholesome Bakery\u003c/a> may carry gluten-free French bread — call to find out. Feeling pretty confident about your baking game? Try making Josey Baker Bread’s \u003ca href=\"https://www.kqed.org/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe\">Adventure Bread\u003c/a>!\u003cbr>\nOtherwise, here are a few recipes that will ease your guests’ hunger until the main meal:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini\">Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/a> (replace baguette with a gluten-free option)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola\">Prosciutto-Wrapped Pears with Gorgonzola\u003c/a>(check the cheese does not contain wheat, barley, rye, oats, or malt)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91470/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings\">Spicy Vietnamese Fried Chicken Wings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table\">Homemade Cultured Compound Butter\u003c/a> (to pair with that gluten-free bread)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/82869/recipe-a-grown-up-twist-on-deviled-eggs\">A Grown-Up Twist on Deviled Eggs\u003c/a> (check mustard ingredients to make sure they do not include wheat flour or malt vinegar)\u003c/li>\n\u003c/ul>\n\u003ch2>Sides\u003c/h2>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-89836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing.\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep the sides easy by sticking to vegetable-based recipes. For anything that involves breadcrumbs or a crust, visit a local natural foods store for some gluten-free options.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing\">Gluten-Free Cornbread and Red Pepper Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89627/british-style-roasties-sweet-potato-version\">British-Style Roasties: Sweet Potato Version\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado\">Kale, Pomegranate, Tangerine and Avocado Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette\">Black-Eyed Pea Salad with Sherry Vinaigrette\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/18562/gluten-free-thanksgiving-recipes\">Gluten-Free Dinner Rolls\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Entrees\u003c/h2>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Duck Sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Go beyond the traditional turkey or ham for your holiday dinner! Some of these recipes involve chicken or beef broth which sometimes contain hydrolyzed wheat protein, so check the labels at the store.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas\">Braised Short Ribs with Gremolata\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples\">Braised Pork Shoulder with Sauerkraut and Apples\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange\">Chris Cosentino’s Christmas Duck\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter\">Roast Rack of Lamb with Herb Butter\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Dessert\u003c/h2>\n\u003cfigure id=\"attachment_104498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-final.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many, the best part of dinner is at the end when you just have room for one last bite (so you have to make it count). Preparing gluten-free desserts isn’t terribly difficult, but it’s easy to get confused since baking with wheat flour is the norm for American sweets. For a go-to gluten-free flour recipe, bookmark\u003ca href=\"https://www.kqed.org/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\"> this one\u003c/a> from America's Test Kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The following recipes are all gluten-free, but they’ll be a decadent treat for everyone at the table.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues\">Gluten-Free Chocolate Meringues\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents\">Gluten-Free Chocolate-Dipped Almond Crescents\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor\">Pumpkin Caramels\u003c/a> (make sure to use 100% pure maple syrup)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift\">Pomegranate-Apple Pâte de Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Want more recipes? Here’s another \u003ca href=\"https://www.kqed.org/bayareabites/53032/a-gluten-free-holiday-table\">gluten-free holiday menu option.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Growing up in Texas, I've always had a particular fondness for a good praline — a sweet treat made from caramelized sugar and studded with toasted nuts. While the French use almonds for their pralines, in the American South, we use pecans due to the abundance of pecan trees. Late in the fall, Mom and I would go on long walks to forage for fallen nuts around our neighborhood to bring home and roast.\u003c/p>\n\u003cp>There's something about the holidays that make rich, buttery pralines extra special so here's an extra special recipe made with sous vide cannabis-infused butter*. The medicated praline is then drizzled over popcorn to make a fun giftable snack for your loved ones — perfect for the holidays, birthdays, or special occasions. You can also use regular butter if you'd like to keep it friendly for everyone!\u003c/p>\n\u003cp>This praline popcorn is easy-to-make and to package up for holiday gifting. Pro tip: Add a \u003cspan style=\"font-weight: 400\">desiccant pack to prevent the praline popcorn from getting stale. You can purchase affordable ones on Amazon. \u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Praline Popcorn\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131255\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg\" alt=\"Cannabis-infused praline popcorn all ready to gift. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis-infused praline popcorn all ready to gift.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 cups popped popcorn\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¾ cup light brown sugar, packed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5 tbsp salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tbsp light corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup pecan halves, toasted\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Set popped popcorn aside in a large bowl. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 300°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add light brown sugar, salted butter, cannabis-infused butter, and light corn syrup. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown and the texture will be fluffy. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from the heat immediately and stir in vanilla extract and baking soda. The mixture will bubble and rise. Quickly fold in the pecan halves with a rubber spatula. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the praline mixture over the bowl of popcorn. Use a rubber spatula to gently coat the popcorn.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Spread the popcorn mixture evenly on the baking sheet. Bake for 12-15 minutes. Remove from oven and let the popcorn cool completely before packaging into giftable containers. Add a desiccant pack to prevent the praline popcorn from getting stale. Consume within a week. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "There's something about the holidays that make buttery pralines extra special, so here's an extra special recipe made with cannabis-infused butter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up in Texas, I've always had a particular fondness for a good praline — a sweet treat made from caramelized sugar and studded with toasted nuts. While the French use almonds for their pralines, in the American South, we use pecans due to the abundance of pecan trees. Late in the fall, Mom and I would go on long walks to forage for fallen nuts around our neighborhood to bring home and roast.\u003c/p>\n\u003cp>There's something about the holidays that make rich, buttery pralines extra special so here's an extra special recipe made with sous vide cannabis-infused butter*. The medicated praline is then drizzled over popcorn to make a fun giftable snack for your loved ones — perfect for the holidays, birthdays, or special occasions. You can also use regular butter if you'd like to keep it friendly for everyone!\u003c/p>\n\u003cp>This praline popcorn is easy-to-make and to package up for holiday gifting. Pro tip: Add a \u003cspan style=\"font-weight: 400\">desiccant pack to prevent the praline popcorn from getting stale. You can purchase affordable ones on Amazon. \u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Praline Popcorn\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131255\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg\" alt=\"Cannabis-infused praline popcorn all ready to gift. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis-infused praline popcorn all ready to gift.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 cups popped popcorn\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¾ cup light brown sugar, packed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5 tbsp salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tbsp light corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup pecan halves, toasted\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Set popped popcorn aside in a large bowl. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 300°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add light brown sugar, salted butter, cannabis-infused butter, and light corn syrup. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown and the texture will be fluffy. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from the heat immediately and stir in vanilla extract and baking soda. The mixture will bubble and rise. Quickly fold in the pecan halves with a rubber spatula. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the praline mixture over the bowl of popcorn. Use a rubber spatula to gently coat the popcorn.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Spread the popcorn mixture evenly on the baking sheet. Bake for 12-15 minutes. Remove from oven and let the popcorn cool completely before packaging into giftable containers. Add a desiccant pack to prevent the praline popcorn from getting stale. Consume within a week. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Baked Alaska",
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"content": "\u003cp>[aside postID='bayareabites_114218,bayareabites_131281' label='More Holiday Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino's Christmas Duck with Endive and Orange",
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"content": "\u003cp>[aside postID='bayareabites_131551,bayareabites_131562' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"yZY6riXt9QDoxDrDQPdtXLdJvScC6Ph8\"]\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\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>1 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Ryan Farr's Posole Rojo",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>[contextly_sidebar id=\"WZ1JaoGEBZS527z7l9ooDP60oWTKRz2O\"]\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Ryan Farr's Posole Rojo will warm you and your guests up during the holidays, winter and all year round.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"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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"meta": {
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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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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "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",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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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/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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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},
"masters-of-scale": {
"id": "masters-of-scale",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
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