Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use our special collection of tasty, fully-tested recipes and make all other parties pale in comparison.
Braised Pork Shoulder with Sauerkraut and Apples
New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette
New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo
Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers
New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes
Mini Meyer Lemon Curd Cupcakes
New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites
New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola
New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri
New Year’s Eve Party Appetizers: Caramelized Onion Dip
Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers
New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs
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"disqusTitle": "Braised Pork Shoulder with Sauerkraut and Apples",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_53213,bayareabites_75311' label='Try These Dinner Pairings']\u003c/p>\n\u003cp>For as long as I can remember, every New Year’s Day my mom has braised a pork shoulder with sauerkraut in the oven. Over the years, once I left home, I took this endeavor on myself (except for those years in college when I was a vegetarian, of course). I’ve slightly updated the recipe but the heart of it remains the same: you slowly cook a big hunk of pork shoulder in a covered baking dish for hours and hours until it is so fork-tender and meltingly delicious that you can eat it with a spoon. \u003c/p>\n\u003cp>I’ve also added sautéed onions, chunks of sweet-tart baking apples (I like Gala), and a little hit of chicken stock and apple cider to keep things juicy. Once upon a time I didn’t brown the pork before braising, and you don’t necessarily need to, but it definitely adds more color and flavor to the finished dish. I’d recommend taking the extra time to do this.\u003c/p>\n\u003cp>Use any kind of sauerkraut you like, but because this cooks so long in the oven, you may not want to splurge on the fancy stuff. I get a big glass jar of the Whole Foods brand sauerkraut, and after cooking along with the pork for so many hours, it becomes a whole different, succulent beast. Softer flavors, less bite, and oh-so-tender. (Of course, if you are wanting to eat \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/14/rediscovering-sauerkraut-as-a-versatile-health-food/\">sauerkraut\u003c/a> for it’s incredible health benefits, this might not be the best way to serve it up. Still, it’s scrumptious!)\u003c/p>\n\u003cp>Once you pop it in the oven, just sit back, relax and think of what your resolutions might be for this coming year! (Eat more pork? Or maybe a nice long walk before eating all that pork.)\u003c/p>\n\u003ch2>Recipe: Braised Pork Shoulder with Sauerkraut and Apples\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg\" alt=\"Bake until the pork is meltingly tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the pork is meltingly tender. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>One 4-lb boneless pork shoulder roast, trimmed of excess fat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>1 yellow onion, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>2 tart-sweet baking apples, peeled, cored, and cut into 1-inch chunks\u003c/li>\n\u003cli>1 (32-ounce) jar sauerkraut, drained and rinsed\u003c/li>\n\u003cli>3/4 cup low-sodium chicken stock\u003c/li>\n\u003cli>3/4 cup fresh, unfiltered apple juice or apple cider\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325F.\u003c/li>\n\u003cli>Remove the pork from the refrigerator 30 to 60 minutes before cooking. Pat the pork dry with paper towels then season generously with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw.jpg\" alt=\"Remove the pork from the refrigerator 30 to 60 minutes before cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the refrigerator 30 to 60 minutes before cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-salt.jpg\" alt=\" Pat the pork dry with paper towels then season generously with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the pork dry with paper towels then season generously with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a Dutch oven large enough to fit the roast, warm the oil over medium-high heat on the stovetop.\u003c/li>\n\u003cli>Sear the roast on all sides until well browned, about 15 minutes. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_114327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-pot.jpg\" alt=\"Sear the roast on all sides until well browned, about 15 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114327\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the roast on all sides until well browned, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the onion and cook until starting to brown, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-onions-in-pot.jpg\" alt=\"Add the onion and cook until starting to brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook until starting to brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the apples and sauerkraut and stir to mix. Nestle the roast in the center. Pour in the stock and cider.\u003c/li>\n\u003cfigure id=\"attachment_114324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-apples-in-pot.jpg\" alt=\"Add the apples.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg\" alt=\"Add the sauerkraut and stir to mix.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauerkraut and stir to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg\" alt=\"Nestle the roast in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nestle the roast in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg\" alt=\"Pour in the stock and cider.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the stock and cider. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\u003c/li>\n\u003cfigure id=\"attachment_114336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg\" alt=\"Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. Slice or serve chunks of the meat with the sauerkraut mixture while hot.\u003c/li>\n\u003cfigure id=\"attachment_135037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg\" alt=\"Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Meltingly tender pork braised for hours atop tangy sauerkraut and sweet-tart apples is a terrific (and comforting) way to start the New Year. Plus it’s mostly hands-off!",
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"description": "Meltingly tender pork braised for hours atop tangy sauerkraut and sweet-tart apples is a terrific (and comforting) way to start the New Year. Plus it’s mostly hands-off!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For as long as I can remember, every New Year’s Day my mom has braised a pork shoulder with sauerkraut in the oven. Over the years, once I left home, I took this endeavor on myself (except for those years in college when I was a vegetarian, of course). I’ve slightly updated the recipe but the heart of it remains the same: you slowly cook a big hunk of pork shoulder in a covered baking dish for hours and hours until it is so fork-tender and meltingly delicious that you can eat it with a spoon. \u003c/p>\n\u003cp>I’ve also added sautéed onions, chunks of sweet-tart baking apples (I like Gala), and a little hit of chicken stock and apple cider to keep things juicy. Once upon a time I didn’t brown the pork before braising, and you don’t necessarily need to, but it definitely adds more color and flavor to the finished dish. I’d recommend taking the extra time to do this.\u003c/p>\n\u003cp>Use any kind of sauerkraut you like, but because this cooks so long in the oven, you may not want to splurge on the fancy stuff. I get a big glass jar of the Whole Foods brand sauerkraut, and after cooking along with the pork for so many hours, it becomes a whole different, succulent beast. Softer flavors, less bite, and oh-so-tender. (Of course, if you are wanting to eat \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/14/rediscovering-sauerkraut-as-a-versatile-health-food/\">sauerkraut\u003c/a> for it’s incredible health benefits, this might not be the best way to serve it up. Still, it’s scrumptious!)\u003c/p>\n\u003cp>Once you pop it in the oven, just sit back, relax and think of what your resolutions might be for this coming year! (Eat more pork? Or maybe a nice long walk before eating all that pork.)\u003c/p>\n\u003ch2>Recipe: Braised Pork Shoulder with Sauerkraut and Apples\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg\" alt=\"Bake until the pork is meltingly tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the pork is meltingly tender. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>One 4-lb boneless pork shoulder roast, trimmed of excess fat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>1 yellow onion, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>2 tart-sweet baking apples, peeled, cored, and cut into 1-inch chunks\u003c/li>\n\u003cli>1 (32-ounce) jar sauerkraut, drained and rinsed\u003c/li>\n\u003cli>3/4 cup low-sodium chicken stock\u003c/li>\n\u003cli>3/4 cup fresh, unfiltered apple juice or apple cider\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325F.\u003c/li>\n\u003cli>Remove the pork from the refrigerator 30 to 60 minutes before cooking. Pat the pork dry with paper towels then season generously with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw.jpg\" alt=\"Remove the pork from the refrigerator 30 to 60 minutes before cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the refrigerator 30 to 60 minutes before cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-salt.jpg\" alt=\" Pat the pork dry with paper towels then season generously with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the pork dry with paper towels then season generously with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a Dutch oven large enough to fit the roast, warm the oil over medium-high heat on the stovetop.\u003c/li>\n\u003cli>Sear the roast on all sides until well browned, about 15 minutes. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_114327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-pot.jpg\" alt=\"Sear the roast on all sides until well browned, about 15 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114327\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the roast on all sides until well browned, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the onion and cook until starting to brown, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-onions-in-pot.jpg\" alt=\"Add the onion and cook until starting to brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook until starting to brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the apples and sauerkraut and stir to mix. Nestle the roast in the center. Pour in the stock and cider.\u003c/li>\n\u003cfigure id=\"attachment_114324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-apples-in-pot.jpg\" alt=\"Add the apples.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg\" alt=\"Add the sauerkraut and stir to mix.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauerkraut and stir to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg\" alt=\"Nestle the roast in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nestle the roast in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg\" alt=\"Pour in the stock and cider.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the stock and cider. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\u003c/li>\n\u003cfigure id=\"attachment_114336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg\" alt=\"Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. Slice or serve chunks of the meat with the sauerkraut mixture while hot.\u003c/li>\n\u003cfigure id=\"attachment_135037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg\" alt=\"Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp 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>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
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"description": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette | KQED",
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"headline": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp 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>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"title": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ",
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"description": "Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ",
"title": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo | KQED",
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"headline": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"datePublished": "2016-12-26T10:25:26-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"link": "/bayareabites/114218/new-years-eve-bite-sized-crab-cakes-with-spicy-sriracha-mayo",
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"disqusTitle": "Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers",
"title": "Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. ",
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"headline": "Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes",
"title": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut holes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/Ei8Aoqc-SGg\u003c/p>\n\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider, slotted spoon or tongs; drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\n\u003c/li>\n\u003cp>https://youtu.be/o5iBX__B_QM\u003c/p>\n\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.",
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"description": "Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.",
"title": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes | KQED",
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"headline": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut holes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Ei8Aoqc-SGg'\n title='//www.youtube.com/embed/Ei8Aoqc-SGg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider, slotted spoon or tongs; drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\n\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/o5iBX__B_QM'\n title='//www.youtube.com/embed/o5iBX__B_QM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mini Meyer Lemon Curd Cupcakes",
"title": "Mini Meyer Lemon Curd Cupcakes",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.",
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"description": "Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.",
"title": "Mini Meyer Lemon Curd Cupcakes | KQED",
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"headline": "Mini Meyer Lemon Curd Cupcakes",
"datePublished": "2015-12-30T09:51:17-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites",
"title": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I was devastated when all of our beloved \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\" target=\"_blank\">Dungeness crabs became toxic\u003c/a> and inedible and we realized that crab season this year was not going to happen. Dungeness crab is a mainstay at every New Year’s Eve celebration I’ve had for the past too many years to count. So, it was important for me to try to figure out something that would be just as worthy...something memorable and exceptional, and something that would take everyone’s mind off the fact that they were not eating succulent, buttery, sweet crab this New Year’s.\u003c/p>\n\u003cp>Enter ahi tuna. I love ahi tuna poke. And I adore the crispy ahi tuna poke tacos at \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott’s\u003c/a>, the burger place in the San Francisco Ferry Building. In fact, I love those tacos so much that I don’t remember the last time I actually ate a burger there. At the risk of tipping everyone off to this fact, they are SO. EFFING. GOOD.\u003c/p>\n\u003cp>So I thought, why not take that dish and turn it into a bite-sized, easy to throw back appetizer? And here, after lots of experimentation, is my ode to Gott’s tacos, in bite-sized form. OMG, I cannot tell you how good these are. They might seem like a lot of work, but if you love your friends, if you love your family, hell, if you love yourself, I urge you to make these. I don’t even want to tell you how many I stuffed into my face after making these.\u003c/p>\n\u003cp>If you can find mini tostadas, by all means buy them! The only reason I fried mine here was because I couldn’t find any, plus I wanted to be sure you knew how to do that. Once you assemble these, they should be served at once. Not that that should be a problem.\u003c/p>\n\u003cfigure id=\"attachment_105467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ahi Tuna Mini Tostada Bites\u003c/h3>\n\u003cp>\u003cem>Makes 21 mini tostadas\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Seven 6 1/2 inch corn tortillas\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1/2 lb raw sushi grade ahi, cut into small cubes\u003c/li>\n\u003cli>1 1/2 tbsp ponzu sauce\u003c/li>\n\u003cli>1/2 tsp sesame oil\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 1/2 tsp sambal oelek (fresh chile paste), or to taste\u003c/li>\n\u003cli>2 packed cups finely shredded green cabbage\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg\" alt=\"Cut the 1/2 lb raw sushi grade ahi into small cubes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the 1/2 lb raw sushi grade ahi into small cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg\" alt=\"Finely shred 2 packed cups of green cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely shred 2 packed cups of green cabbage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla (you should end up with 21 rounds). Warm about 1/2 inch of oil in a large frying pan over medium-high heat. Fry the tortilla rounds until crisp then transfer to a wire rack lined with paper towels and set over a baking sheet to drain. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg\" alt=\"To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg\" alt=\"Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg\" alt=\"Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg\" alt=\"In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg\" alt=\"In another bowl, stir together the mayo and sambal oelek; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg\" alt=\"In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For each tostada, spread a little of the mayo mixture on the tostada shell. Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw, and a slice of avocado. Serve with the lime wedges alongside for squeezing. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg\" alt=\"For each tostada, spread a little of the mayo mixture on the tostada shell.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For each tostada, spread a little of the mayo mixture on the tostada shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg\" alt=\"Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg\" alt=\"Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg\" alt=\"Serve the Ahi Tuna Mini Tostada Bites at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Ahi Tuna Mini Tostada Bites at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Hands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.",
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"description": "Hands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.",
"title": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites | KQED",
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"headline": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites",
"datePublished": "2015-12-29T11:21:04-08:00",
"dateModified": "2016-12-09T16:44:01-08:00",
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"slug": "new-years-eve-appetizers-ahi-tuna-mini-tostada-bites",
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"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/",
"source": "Holiday Recipes",
"path": "/bayareabites/105316/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was devastated when all of our beloved \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\" target=\"_blank\">Dungeness crabs became toxic\u003c/a> and inedible and we realized that crab season this year was not going to happen. Dungeness crab is a mainstay at every New Year’s Eve celebration I’ve had for the past too many years to count. So, it was important for me to try to figure out something that would be just as worthy...something memorable and exceptional, and something that would take everyone’s mind off the fact that they were not eating succulent, buttery, sweet crab this New Year’s.\u003c/p>\n\u003cp>Enter ahi tuna. I love ahi tuna poke. And I adore the crispy ahi tuna poke tacos at \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott’s\u003c/a>, the burger place in the San Francisco Ferry Building. In fact, I love those tacos so much that I don’t remember the last time I actually ate a burger there. At the risk of tipping everyone off to this fact, they are SO. EFFING. GOOD.\u003c/p>\n\u003cp>So I thought, why not take that dish and turn it into a bite-sized, easy to throw back appetizer? And here, after lots of experimentation, is my ode to Gott’s tacos, in bite-sized form. OMG, I cannot tell you how good these are. They might seem like a lot of work, but if you love your friends, if you love your family, hell, if you love yourself, I urge you to make these. I don’t even want to tell you how many I stuffed into my face after making these.\u003c/p>\n\u003cp>If you can find mini tostadas, by all means buy them! The only reason I fried mine here was because I couldn’t find any, plus I wanted to be sure you knew how to do that. Once you assemble these, they should be served at once. Not that that should be a problem.\u003c/p>\n\u003cfigure id=\"attachment_105467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ahi Tuna Mini Tostada Bites\u003c/h3>\n\u003cp>\u003cem>Makes 21 mini tostadas\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Seven 6 1/2 inch corn tortillas\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1/2 lb raw sushi grade ahi, cut into small cubes\u003c/li>\n\u003cli>1 1/2 tbsp ponzu sauce\u003c/li>\n\u003cli>1/2 tsp sesame oil\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 1/2 tsp sambal oelek (fresh chile paste), or to taste\u003c/li>\n\u003cli>2 packed cups finely shredded green cabbage\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg\" alt=\"Cut the 1/2 lb raw sushi grade ahi into small cubes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the 1/2 lb raw sushi grade ahi into small cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg\" alt=\"Finely shred 2 packed cups of green cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely shred 2 packed cups of green cabbage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla (you should end up with 21 rounds). Warm about 1/2 inch of oil in a large frying pan over medium-high heat. Fry the tortilla rounds until crisp then transfer to a wire rack lined with paper towels and set over a baking sheet to drain. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg\" alt=\"To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg\" alt=\"Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg\" alt=\"Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg\" alt=\"In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg\" alt=\"In another bowl, stir together the mayo and sambal oelek; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg\" alt=\"In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For each tostada, spread a little of the mayo mixture on the tostada shell. Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw, and a slice of avocado. Serve with the lime wedges alongside for squeezing. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg\" alt=\"For each tostada, spread a little of the mayo mixture on the tostada shell.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For each tostada, spread a little of the mayo mixture on the tostada shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg\" alt=\"Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg\" alt=\"Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg\" alt=\"Serve the Ahi Tuna Mini Tostada Bites at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Ahi Tuna Mini Tostada Bites at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola",
"title": "New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"title": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Looking for a way to feed your guests something hearty, but want to avoid a full meal? Here’s a great bite-sized way to fill their bellies: tender seared and sliced skirt steak set atop a crisp crostini, smothered in vinegary chimichurri sauce. \u003c/p>\n\u003cp>Chimichurri, which hails from Argentina, is a natural complement to beef. With plenty of garlic, fresh oregano and parsley, olive oil, and vinegar, it’s an easy way to add a blast of flavor. I’ve added sweet red bell pepper to mine for nice color. You can spice it up a bit by adding crushed red pepper flakes, or leave them out for a more family-friendly version.\u003c/p>\n\u003cp>Skirt steak, flank steak, or even hanger steak are all great contenders for this party dish. You essentially want to choose a steak that is best served medium-rare and very thinly sliced. If you are lucky enough to live somewhere where you can break out the grill on New Year's Eve, then by all means do it! But a stovetop grill pan also works great (just be sure to heat it until it is searingly hot).\u003c/p>\n\u003cfigure id=\"attachment_105402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Chimichurri Crostini\u003c/h3>\n\u003cp>\u003cem>Makes about 24 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\t\u003cstrong>\u003cem>Chimichurri sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1/2 small red onion, very finely chopped\u003c/li>\n\u003cli>1/2 small red bell pepper, seeded and very finely chopped\u003c/li>\n\u003cli>2 small garlic cloves, very finely minced\u003c/li>\n\u003cli>3 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>2 tsp finely chopped fresh oregano leaves\u003c/li>\n\u003cli>Red pepper flakes, to taste\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 rustic baguette, cut into 24 thin slices\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 skirt or flank steak, about 1 1/4 lbs\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. Slowly pour in the oil while whisking. Set aside while you prepare the steak and crostini. (The chimichurri can be made up to 2 days in advance; store in an airtight container in the fridge. Bring to room temperature before serving.)\u003c/li>\n\u003cfigure id=\"attachment_105394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg\" alt=\"To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg\" alt=\"Slowly pour in the oil while whisking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the oil while whisking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crostini, preheat the oven to 400F. Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. Bake, turning once, until crisp and browned, about 10 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-crostini.jpg\" alt=\"Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. Transfer to a cutting board and let rest for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-stove-grill.jpg\" alt=\"To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-grill.jpg\" alt=\"Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, thinly slice the steak across the grain. Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. Add a few steak pieces to the top of each crostini and transfer to a serving platter. Serve the chimichurri in a bowl on the side with a spoon so guests can add more sauce as they help themselves.\u003c/li>\n\u003cfigure id=\"attachment_105404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-cut.jpg\" alt=\"To serve, thinly slice the steak across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, thinly slice the steak across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat.jpg\" alt=\"Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg\" alt=\" Add a few steak pieces to the top of each crostini and transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a few steak pieces to the top of each crostini and transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Seared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.",
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"description": "Seared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.",
"title": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri | KQED",
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"headline": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"datePublished": "2015-12-27T17:06:10-08:00",
"dateModified": "2015-12-28T09:16:23-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a way to feed your guests something hearty, but want to avoid a full meal? Here’s a great bite-sized way to fill their bellies: tender seared and sliced skirt steak set atop a crisp crostini, smothered in vinegary chimichurri sauce. \u003c/p>\n\u003cp>Chimichurri, which hails from Argentina, is a natural complement to beef. With plenty of garlic, fresh oregano and parsley, olive oil, and vinegar, it’s an easy way to add a blast of flavor. I’ve added sweet red bell pepper to mine for nice color. You can spice it up a bit by adding crushed red pepper flakes, or leave them out for a more family-friendly version.\u003c/p>\n\u003cp>Skirt steak, flank steak, or even hanger steak are all great contenders for this party dish. You essentially want to choose a steak that is best served medium-rare and very thinly sliced. If you are lucky enough to live somewhere where you can break out the grill on New Year's Eve, then by all means do it! But a stovetop grill pan also works great (just be sure to heat it until it is searingly hot).\u003c/p>\n\u003cfigure id=\"attachment_105402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Chimichurri Crostini\u003c/h3>\n\u003cp>\u003cem>Makes about 24 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\t\u003cstrong>\u003cem>Chimichurri sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1/2 small red onion, very finely chopped\u003c/li>\n\u003cli>1/2 small red bell pepper, seeded and very finely chopped\u003c/li>\n\u003cli>2 small garlic cloves, very finely minced\u003c/li>\n\u003cli>3 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>2 tsp finely chopped fresh oregano leaves\u003c/li>\n\u003cli>Red pepper flakes, to taste\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 rustic baguette, cut into 24 thin slices\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 skirt or flank steak, about 1 1/4 lbs\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. Slowly pour in the oil while whisking. Set aside while you prepare the steak and crostini. (The chimichurri can be made up to 2 days in advance; store in an airtight container in the fridge. Bring to room temperature before serving.)\u003c/li>\n\u003cfigure id=\"attachment_105394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg\" alt=\"To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg\" alt=\"Slowly pour in the oil while whisking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the oil while whisking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crostini, preheat the oven to 400F. Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. Bake, turning once, until crisp and browned, about 10 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-crostini.jpg\" alt=\"Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. Transfer to a cutting board and let rest for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-stove-grill.jpg\" alt=\"To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-grill.jpg\" alt=\"Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, thinly slice the steak across the grain. Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. Add a few steak pieces to the top of each crostini and transfer to a serving platter. Serve the chimichurri in a bowl on the side with a spoon so guests can add more sauce as they help themselves.\u003c/li>\n\u003cfigure id=\"attachment_105404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-cut.jpg\" alt=\"To serve, thinly slice the steak across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, thinly slice the steak across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat.jpg\" alt=\"Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg\" alt=\" Add a few steak pieces to the top of each crostini and transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a few steak pieces to the top of each crostini and transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Party Appetizers: Caramelized Onion Dip",
"title": "New Year’s Eve Party Appetizers: Caramelized Onion Dip",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a sucker for a good dip, especially when it involves caramelized onions and potato chips. This one hits all the key notes: sweet, salty, creamy, savory, and with plenty of flavor.\u003c/p>\n\u003cp>Take the time to caramelize the onions so they sweeten and become meltingly tender. You can do this step up to 4 days in advance, and then just throw the whole thing together the morning of your party. Or make the dip up to 2 days in advance and store it in an airtight container in the fridge. Let it come to room temp for an hour before serving it.\u003c/p>\n\u003cp>The obvious choice for this dip would be your favorite potato chips (I’m partial to the \u003ca href=\"http://www.kettlebrand.com/our_products/krinkle_cut_chips/#/our_products/krinkle_cut_chips/?pid=14\" target=\"_blank\">Kettle brand salt and pepper krinkle cut chips\u003c/a> myself), but you can also serve it with a platter of crudités or crisp crostini.\u003c/p>\n\u003cfigure id=\"attachment_105343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final4.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Caramelized Onion Dip\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups dip\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>2 large yellow onions, quartered and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 tbsp balsamic vinegar\u003c/li>\n\u003cli>1 tsp brown sugar\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>4 oz cream cheese, at room temperature\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tsp Worcestershire sauce\u003c/li>\n\u003cli>1/2 tsp onion powder\u003c/li>\n\u003cli>1/4 tsp garlic powder\u003c/li>\n\u003cli>1 large bag potato chips (or more), for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan over medium heat, melt the butter. Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, about 25 minutes. Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. Scrape the onions into a bowl and let cool to room temperature.\u003c/li>\n\u003cfigure id=\"attachment_105348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg\" alt=\"Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened,\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg\" alt=\"Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. Add the remaining ingredients, including the reserved onions, and stir to combine. Season with salt and pepper and serve with the potato chips alongside for dipping.\u003cbr>\n\u003cfigure id=\"attachment_105344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix.jpg\" alt=\"Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix1.jpg\" alt=\"Add the remaining ingredients, including the reserved onions, and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining ingredients, including the reserved onions, and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final2.jpg\" alt=\"Season with salt and pepper and serve with the potato chips alongside for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper and serve with the potato chips alongside for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\u003c/ol>\n\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Forget store-bought, you haven’t had great onion dip until you make your own! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a sucker for a good dip, especially when it involves caramelized onions and potato chips. This one hits all the key notes: sweet, salty, creamy, savory, and with plenty of flavor.\u003c/p>\n\u003cp>Take the time to caramelize the onions so they sweeten and become meltingly tender. You can do this step up to 4 days in advance, and then just throw the whole thing together the morning of your party. Or make the dip up to 2 days in advance and store it in an airtight container in the fridge. Let it come to room temp for an hour before serving it.\u003c/p>\n\u003cp>The obvious choice for this dip would be your favorite potato chips (I’m partial to the \u003ca href=\"http://www.kettlebrand.com/our_products/krinkle_cut_chips/#/our_products/krinkle_cut_chips/?pid=14\" target=\"_blank\">Kettle brand salt and pepper krinkle cut chips\u003c/a> myself), but you can also serve it with a platter of crudités or crisp crostini.\u003c/p>\n\u003cfigure id=\"attachment_105343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final4.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Caramelized Onion Dip\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups dip\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>2 large yellow onions, quartered and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 tbsp balsamic vinegar\u003c/li>\n\u003cli>1 tsp brown sugar\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>4 oz cream cheese, at room temperature\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tsp Worcestershire sauce\u003c/li>\n\u003cli>1/2 tsp onion powder\u003c/li>\n\u003cli>1/4 tsp garlic powder\u003c/li>\n\u003cli>1 large bag potato chips (or more), for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan over medium heat, melt the butter. Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, about 25 minutes. Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. Scrape the onions into a bowl and let cool to room temperature.\u003c/li>\n\u003cfigure id=\"attachment_105348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg\" alt=\"Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened,\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg\" alt=\"Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. Add the remaining ingredients, including the reserved onions, and stir to combine. Season with salt and pepper and serve with the potato chips alongside for dipping.\u003cbr>\n\u003cfigure id=\"attachment_105344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix.jpg\" alt=\"Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix1.jpg\" alt=\"Add the remaining ingredients, including the reserved onions, and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining ingredients, including the reserved onions, and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final2.jpg\" alt=\"Season with salt and pepper and serve with the potato chips alongside for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper and serve with the potato chips alongside for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\u003c/ol>\n\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers",
"title": "Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs",
"title": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Double chocolate pudding puffs. Just stop what you are doing and imagine a thin, slightly crisp, tender shell enveloping rich, smooth, creamy homemade chocolate pudding. Really, envision this for a moment. I don’t know about you but my mouth is watering. And if you are an avowed chocolate-lover, you should listen up.\u003c/p>\n\u003cp>These little delectable balls of heaven might seem like a lot of work, but they are not hard and everything--yes, everything--can be made in advance and put together easily at the last minute (or a few hours ahead of time). \u003c/p>\n\u003cp>Made from dough called pâte à choux (little cabbage dough), this light pastry dough is used to make all sorts of goodies: profiteroles, éclairs, crullers, and gougères to name a few. My version uses good-quality cocoa powder (I used natural, not Dutch-process) in place of a little flour in the dough to give it a chocolaty edge. The dough comes together quickly, and then can be piped and baked. \u003c/p>\n\u003cp>Use a piping bag with a round or star tip or just mound the dough into a large zippered plastic bag that you’ve snipped one corner off of and pipe mounds onto the prepared sheet pan. Once in the oven, don’t open the door until at least 20 minutes into baking! The little puffs need that heat to puff up nicely. At this point, you can cool the puffs, then fill and serve, or pop them into a freezer bag and freeze them until you are ready to use them. Just defrost and crisp in the oven at 375F for 5 minutes before filling.\u003c/p>\n\u003cp>The pudding. Oh, the pudding. It’s luscious. Rich. Decadent. And you can either just sit there with a spoon and eat it right out of the saucepan or you can try to contain yourself, let it cool down, and pipe it into the puffs. Either way you will be left with a cup or so extra to do with as you may (the cook’s secret prerogative).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91696,91698,91717,91748,91723,91695,91735,91722,91724\"]\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91693,91725,91726\"]\u003c/p>\n\u003cli>\nTransfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Sift the cocoa over the dough and beat on medium speed until well combined. Continue to beat until the bottom of the bowl is lukewarm to the touch, about 4 minutes. Add the eggs one at a time, beating well after each addition. Occasionally scrape down the sides and bottom of the bowl with a rubber spatula. Let the dough rest for 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91727,91730,91729,91719\"]\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91728,91716,91733,91734\"]\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91720,91711\"]\u003c/p>\n\u003cli>To serve, fit a pastry bag with a small plain or star tip. Fill the bag with the cooled pudding. Cut a small hole in the bottom of each puff then press the tip of the pastry bag through the hole and fill the puff with pudding. Repeat with the remaining puffs. Arrange the filled puffs on a platter. Dust with confectioners’ sugar and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91721,91715,91699,91700,91732\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Just imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Double chocolate pudding puffs. Just stop what you are doing and imagine a thin, slightly crisp, tender shell enveloping rich, smooth, creamy homemade chocolate pudding. Really, envision this for a moment. I don’t know about you but my mouth is watering. And if you are an avowed chocolate-lover, you should listen up.\u003c/p>\n\u003cp>These little delectable balls of heaven might seem like a lot of work, but they are not hard and everything--yes, everything--can be made in advance and put together easily at the last minute (or a few hours ahead of time). \u003c/p>\n\u003cp>Made from dough called pâte à choux (little cabbage dough), this light pastry dough is used to make all sorts of goodies: profiteroles, éclairs, crullers, and gougères to name a few. My version uses good-quality cocoa powder (I used natural, not Dutch-process) in place of a little flour in the dough to give it a chocolaty edge. The dough comes together quickly, and then can be piped and baked. \u003c/p>\n\u003cp>Use a piping bag with a round or star tip or just mound the dough into a large zippered plastic bag that you’ve snipped one corner off of and pipe mounds onto the prepared sheet pan. Once in the oven, don’t open the door until at least 20 minutes into baking! The little puffs need that heat to puff up nicely. At this point, you can cool the puffs, then fill and serve, or pop them into a freezer bag and freeze them until you are ready to use them. Just defrost and crisp in the oven at 375F for 5 minutes before filling.\u003c/p>\n\u003cp>The pudding. Oh, the pudding. It’s luscious. Rich. Decadent. And you can either just sit there with a spoon and eat it right out of the saucepan or you can try to contain yourself, let it cool down, and pipe it into the puffs. Either way you will be left with a cup or so extra to do with as you may (the cook’s secret prerogative).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, fit a pastry bag with a small plain or star tip. Fill the bag with the cooled pudding. Cut a small hole in the bottom of each puff then press the tip of the pastry bag through the hole and fill the puff with pudding. Repeat with the remaining puffs. Arrange the filled puffs on a platter. Dust with confectioners’ sugar and serve.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"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?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
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