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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"disqusTitle": "Constructing A Gluten-Free Christmas Dinner",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gluten-Free Gingerbread Cookies",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "These gluten-free gingerbread stars and ninjabread men are the cutest, tastiest gluten-free cookies you'll see all year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n",
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"excerpt": "Crispy Brussels Sprouts Chips, inspired by Marlowe's signature dish. Salty, crispy, flavorful, and best of all, a healthy dose of vegetables during this cookie-laden season.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Bakeries Bring Holiday Cheer",
"title": "Gluten-Free Bakeries Bring Holiday Cheer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "December is just about here, which means that Bay Area gluten-free bakeries are beginning to roll out their fabulous holiday treats. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Claremont Hotel Club and Spa's Winter Wonderland",
"title": "The Claremont Hotel Club and Spa's Winter Wonderland",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/claremont-gingerbread500.jpg\" alt=\"Claremont gingerbread house\" title=\"Claremont gingerbread house\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19145\">\u003cbr>\n\u003cem>Photo by Keelin Czellecz\u003c/em>\u003c/p>\n\u003cp>100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at \u003ca href=\"http://www.claremontresort.com/\">The Claremont Hotel Club and Spa\u003c/a>. Last night at the Resort’s annual \u003ca href=\"http://www.theclaremontblog.com/the-claremont-hotel-club-/2010/11/2011-michelin-guide-recommended.html\">Holiday Open House\u003c/a>, over 200 guests showed up to see the unveiling of the big gingerbread house. Also on the bill: Santa, carolers, snow, a 1967 Oakland Fire Department Parade engine (with holiday music), servings of hot cocoa, cider, candy canes, ginger cookies, and more. Charity was a part of the event: bins for toy and canned food donations were set up. Guests could also select ornaments from a Giving Tree to make a wish come true for a child in need.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house500.jpg\" alt=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" title=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19142\">\u003cbr>\n\u003cem>Caroling in front of the Claremont's Gingerbread House\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joshthomsen.com/\">Executive Chef Josh Thomsen\u003c/a> oversaw the construction of the gingerbread house, and Pastry Chef Janine Fong was responsible for the baking details. Thomsen said, \"The structure takes a day to build. The rest is five days. We changed it up from last year.\" Thomsen was exuberant about a \"homecoming\" dinner (Thomsen is an East Coast native) he and his staff prepared recently for the \u003ca href=\"http://jamesbeard.org/?q=node/2444\">James Beard Foundation\u003c/a> in New York City. Thomsen has worked under Thomas Keller at The French Laundry, and was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">StarChefs Rising Star Chef\u003c/a> this year. Thomsen made sure to pay his respects during the NYC trip, and ate a twenty-three course \u003ca href=\"http://perseny.com/\">Per Se\u003c/a> dinner that lasted six and a half hours, \"longer than the flight!\" Thomsen joked. Full disclosure: This writer's brother \u003ca href=\"http://www.starchefs.com/cook/photos/james-beard-dinner-executive-chef-josh-thomsen-meritage-claremont-new-york\">Josh Ladd\u003c/a> was a part of the Beard House crew. \u003c/p>\n\u003cp>One difficulty Thomsen and Fong ran into is how to replicate the Claremont, since it's \"white all over,\" as Thomsen noted. The gingerbread house was brown in keeping with the gingerbread's natural color. White was used for the windows and surrounding clouds and snow. Claremont Marketing Manager Mickey Khangsengsing said the house's frame was stored with other decorations while Fong and her crew \"baked and baked and baked.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house-sm500.jpg\" alt=\"Small Gingerbread House at Claremont Resort\" title=\"Small Gingerbread House at Claremont Resort\" width=\"500\" height=\"407\" class=\"alignnone size-full wp-image-19150\">\u003cbr>\n\u003cem>Elisabeth Blackburn, age 7, and Ann Smulka admire the gingerbread goodness together.\u003c/em>\u003c/p>\n\u003cp>Small gingerbread houses were created by Claremont club members, and were judged and displayed throughout the lobby. Elisabeth Blackburn, age seven, and Ann Smulka are club members and live nearby. The two were on hand admiring the varied gingerbread creations. Smulka said, \"Some of our neighbors were in the competition.\"\u003c/p>\n\u003cp>Khangsengsing and other Claremont managers were the judges of the gingerbread houses. Khangsengsing looked for attention to detail. Citing one of her favorite gingerbread houses, she paused and said, \"Look at that roof!\" made of what appeared to be Necco wafers. \"That took a long time to do.' Don't count on eating the results of any of these gingerbread houses, though; it's best to look, but not touch gingerbread that has been sitting uncovered for days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Full Disclosure: Mary Ladd’s brother Josh Ladd is the Claremont's Executive Sous Chef.\u003c/em>\u003c/p>\n\n",
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"excerpt": "100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at The Claremont Hotel Club & Spa. Last night at the Claremont's annual Holiday Open House, over 200 guests showed up to see the unveiling of the big gingerbread house.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/claremont-gingerbread500.jpg\" alt=\"Claremont gingerbread house\" title=\"Claremont gingerbread house\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19145\">\u003cbr>\n\u003cem>Photo by Keelin Czellecz\u003c/em>\u003c/p>\n\u003cp>100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at \u003ca href=\"http://www.claremontresort.com/\">The Claremont Hotel Club and Spa\u003c/a>. Last night at the Resort’s annual \u003ca href=\"http://www.theclaremontblog.com/the-claremont-hotel-club-/2010/11/2011-michelin-guide-recommended.html\">Holiday Open House\u003c/a>, over 200 guests showed up to see the unveiling of the big gingerbread house. Also on the bill: Santa, carolers, snow, a 1967 Oakland Fire Department Parade engine (with holiday music), servings of hot cocoa, cider, candy canes, ginger cookies, and more. Charity was a part of the event: bins for toy and canned food donations were set up. Guests could also select ornaments from a Giving Tree to make a wish come true for a child in need.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house500.jpg\" alt=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" title=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19142\">\u003cbr>\n\u003cem>Caroling in front of the Claremont's Gingerbread House\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joshthomsen.com/\">Executive Chef Josh Thomsen\u003c/a> oversaw the construction of the gingerbread house, and Pastry Chef Janine Fong was responsible for the baking details. Thomsen said, \"The structure takes a day to build. The rest is five days. We changed it up from last year.\" Thomsen was exuberant about a \"homecoming\" dinner (Thomsen is an East Coast native) he and his staff prepared recently for the \u003ca href=\"http://jamesbeard.org/?q=node/2444\">James Beard Foundation\u003c/a> in New York City. Thomsen has worked under Thomas Keller at The French Laundry, and was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">StarChefs Rising Star Chef\u003c/a> this year. Thomsen made sure to pay his respects during the NYC trip, and ate a twenty-three course \u003ca href=\"http://perseny.com/\">Per Se\u003c/a> dinner that lasted six and a half hours, \"longer than the flight!\" Thomsen joked. Full disclosure: This writer's brother \u003ca href=\"http://www.starchefs.com/cook/photos/james-beard-dinner-executive-chef-josh-thomsen-meritage-claremont-new-york\">Josh Ladd\u003c/a> was a part of the Beard House crew. \u003c/p>\n\u003cp>One difficulty Thomsen and Fong ran into is how to replicate the Claremont, since it's \"white all over,\" as Thomsen noted. The gingerbread house was brown in keeping with the gingerbread's natural color. White was used for the windows and surrounding clouds and snow. Claremont Marketing Manager Mickey Khangsengsing said the house's frame was stored with other decorations while Fong and her crew \"baked and baked and baked.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house-sm500.jpg\" alt=\"Small Gingerbread House at Claremont Resort\" title=\"Small Gingerbread House at Claremont Resort\" width=\"500\" height=\"407\" class=\"alignnone size-full wp-image-19150\">\u003cbr>\n\u003cem>Elisabeth Blackburn, age 7, and Ann Smulka admire the gingerbread goodness together.\u003c/em>\u003c/p>\n\u003cp>Small gingerbread houses were created by Claremont club members, and were judged and displayed throughout the lobby. Elisabeth Blackburn, age seven, and Ann Smulka are club members and live nearby. The two were on hand admiring the varied gingerbread creations. Smulka said, \"Some of our neighbors were in the competition.\"\u003c/p>\n\u003cp>Khangsengsing and other Claremont managers were the judges of the gingerbread houses. Khangsengsing looked for attention to detail. Citing one of her favorite gingerbread houses, she paused and said, \"Look at that roof!\" made of what appeared to be Necco wafers. \"That took a long time to do.' Don't count on eating the results of any of these gingerbread houses, though; it's best to look, but not touch gingerbread that has been sitting uncovered for days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Full Disclosure: Mary Ladd’s brother Josh Ladd is the Claremont's Executive Sous Chef.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "My trip to Italy got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the Chronicle had mentioned that you could collect chestnuts somewhere in San Mateo County. Upon my return I took a quick trip down to \u003cstrong>Skyline Chestnuts\u003c/strong> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"title": "Chestnut Soup for the Holidays",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n",
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"excerpt": "The autumn harvest is here, brilliant with salads laced with pomegranates and red Starkrimson pears, poached quinces, shredded Brussels sprouts sauteed with pancetta. And chestnuts, lovely, shiny brown chestnuts, here roasted and pureed into a rich and elegant soup, perfect for starting any holiday meal. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Poke the Ones You Love This Christmas.",
"title": "Poke the Ones You Love This Christmas.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n",
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"headline": "Poke the Ones You Love This Christmas.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Dickens of a Drink: Smoking Bishop",
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"content": "\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\n\u003cp>http://www.youtube.com/embed/_Sr2ow_ZH9w\u003c/p>\n\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n",
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"excerpt": "Like a lot of Christmas revelers out there, I count A Christmas Carol as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Sr2ow_ZH9w'\n title='//www.youtube.com/embed/_Sr2ow_ZH9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Quick Guide to Holiday Volunteering in the Bay Area",
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"content": "\u003cp>\u003cem>This post was updated on Tuesday, November 14, 2017.\u003c/em>\u003c/p>\n\u003cp>It's hard to think about hunger during the holidays. On Thanksgiving, most of us will be inundated with turkey, potatoes, and pie. The idea of an empty belly seems incongruous to the day itself. But for many families, it's a sober reality. In San Francisco alone, over 150,000 people lack the resources to feed themselves and their families. They're thankful not only for their families, but for the food banks whose tireless employees and volunteers helped put food on their tables. So if you're looking for a way to give back to your community this holiday season or all year, here are some local volunteer opportunities at organizations offering food to those in need. If you know of a great program not listed here, please include it in the comments section.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.bayareahunger.org/\" rel=\"noopener\" target=\"_blank\">Bay Area Hunger\u003c/a>\u003cbr>\n\u003c/strong>\u003c/h3>\n\u003cp>This is a great place to get started if you're interested in volunteering at a food bank. Bay Area Hunger is a collaboration of seven different food banks around the greater Bay Area and provides information so you can easily find one close to you and find \u003ca href=\"http://www.bayareahunger.org/help.html\" rel=\"noopener\" target=\"_blank\">learn different ways to help\u003c/a>. They even have a \u003ca href=\"http://www.bayareahunger.org/your_foodbank.html\" rel=\"noopener\" target=\"_blank\">map\u003c/a> detailing where each food bank is located. Their site also provides information on donating and upcoming benefits.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.sffoodbank.org/\" rel=\"noopener\" target=\"_blank\">San Francisco-Marin Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/sfmfoodbank/\" rel=\"noopener\" target=\"_blank\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/SFMFoodBank\" rel=\"noopener\" target=\"_blank\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The SF-Marin Food Bank is the critical link between food and people. They provide food to over 30,000 families each week through 450+ non-profit partners and will distribute 47 million pounds of food this year to meet an ever-growing need in the community.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sfmfoodbank.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>You can volunteer in San Francisco or Marin. Sign up on their website to help out in the warehouse or with other activities.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003cbr>\n\u003c/strong>Use their list of drop-off locations to donate food in San Francisco and Marin, or host a food drive.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" rel=\"noopener\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/accfb\" rel=\"noopener\" target=\"_blank\">@accfb\u003c/a>\u003c/p>\n\u003cp>Since 1985, the ACCFB relies on donations and volunteers to sustain their busy program. They provide food to 240 nonprofit agencies throughout Alameda County and distributed 25 million meals in 2014 -- with over half of the food consisting of fresh produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/volunteering/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.accfb.org/get-involved/volunteer/food-sorting/\" target=\"_blank\">Food Sorting\u003c/a> -- Help out during the week -- they especially need people on Mondays or Tuesdays -- or on weekends in their warehouse by registering online.\u003c/li>\n\u003cli>Be an operator on the Emergency Food Helpline -- operators refer food to more than 3,000 households every month -- or help in the office and with seasonal projects. Bilingual reps are extremely in demand, as are those with technical skills. All individual volunteers must first attend an orientation, which are held each Wednesday. Get more information \u003ca href=\"https://www.accfb.org/get-involved/volunteer/individual-volunteers/\" rel=\"noopener\" target=\"_blank\">online\u003c/a> or call (510) 635-3663 x 308.\u003c/li>\n\u003cli>There is an \u003cstrong>urgent need\u003c/strong> for 100+ volunteers on Nov. 18 to support a major county-wide food drive. Shifts are needed in Tri-Valley, Hayward, San Leandro, Oakland/Emeryville and Berkeley areas. \u003ca href=\"https://www.accfb.org/need-helping-hands/\" rel=\"noopener\" target=\"_blank\">Get more information\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.accfb.org/give/donatefood/\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Small food donations can be brought to the food bank Monday-Friday, or use \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/find-a-food-drive/\" rel=\"noopener\" target=\"_blank\">the food drive map\u003c/a> to find where drop-off bins are throughout Alameda County. Many of these are at schools, churches, and grocery stores.\u003c/li>\n\u003cli>You can also take part in the ACCFB's \u003ca href=\"https://www.vfd-accfb.org/\" rel=\"noopener\" target=\"_blank\">Virtual Food Drive\u003c/a> where every $1 donated purchases $6 in food.\u003c/li>\n\u003cli>Consider organizing your own Food Drive at your work, school, church or with your community group. They will supply everything you’ll need. Call (510) 635-3663 ext. 318 or email fooddrive@accfb.org or \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/\" target=\"_blank\">get more information online\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://glide.org/\" rel=\"noopener\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/glidesf\" rel=\"noopener\" target=\"_blank\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to create a radically inclusive, just, and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization. They provide up to 2,400 meals each day, making Glide one of the largest free meal providers in San Francisco. Glide is also the only program in town that provides three nutritious meals 364 days of the year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/volunteer\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Holiday volunteer opportunities include serving food, toy sorting, and sorting and stacking food for \u003ca href=\"http://glide.org/Volunteer-Holidays-2016\" rel=\"noopener\" target=\"_blank\">Glide's Grocery Bag Give Away and other events in November and December\u003c/a>.\u003c/li>\n\u003cli>Glide is also looking for people to participate in their \u003ca href=\"https://www.glide.org/longtermvolunteer\" rel=\"noopener\" target=\"_blank\">long-term volunteer program\u003c/a> to help provide medical, fundraising and other services.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.openhand.org\" rel=\"noopener\" target=\"_blank\">Project Open Hand\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ProjectOpenHand\" target=\"_blank\">Project Open Hand\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/projectopenhand\" target=\"_blank\">@projectopenhand\u003c/a>\u003c/p>\n\u003cp>Project Open Hand provides meals to seniors and people living with serious illnesses in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.openhand.org/volunteer/holiday-volunteering\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nOver the holidays, prepare meals on site, sort and fill grocery bag orders, deliver food, and \u003ca href=\"http://www.openhand.org/holiday-volunteering-our-senior-lunch-program\" target=\"_blank\">serve meals for seniors at their senior lunch sites\u003c/a>.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.stanthonysf.org/\" rel=\"noopener\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/stanthonysf\" rel=\"noopener\" target=\"_blank\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>St. Anthony Foundation has responded to the needs of poor and low-income San Franciscans for the past six decades. They serve daily meals and provide shelter, medical assistance, technology training, and clothes to those in need.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/san-francisco-volunteer-opportunities/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/holidayvolunteering\" target=\"_blank\">Holiday volunteer opportunities\u003c/a> range from serving food, helping out in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\">the dining room\u003c/a>, and \u003ca href=\"https://www.stanthonysf.org/free-clothing-program-san-francisco/\" target=\"_blank\">sorting donated clothing\u003c/a> to providing \u003ca href=\"https://www.stanthonysf.org/skilledvolunteeropportunities/\" target=\"_blank\">skills-based services\u003c/a> in the Tenderloin Tech Lab, clinic, and social work center. They offer both regular shifts and special group projects designed for large or small teams.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.mowsf.org/\" rel=\"noopener\" target=\"_blank\">Meals On Wheels of San Francisco \u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MOWSF\" target=\"_blank\">Meals On Wheels San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mowsf\" target=\"_blank\">@mowsf\u003c/a>\u003c/p>\n\u003cp>Meals On Wheels of San Francisco exists to alleviate the food insecurity and loneliness experienced by seniors who want to stay in their own home but cannot shop or prepare meals for themselves.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mowsf.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nVarious volunteer opportunities are available, including being an \u003ca href=\"http://www.mowsf.org/goodneighbor\" target=\"_blank\">at-home visitor\u003c/a> for seniors who spend much of their days alone, shopping for seniors, helping with small in-home repairs, and \u003ca href=\"http://www.mowsf.org/hdg\" target=\"_blank\">delivering food\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.shfb.org/\" rel=\"noopener\" target=\"_blank\">Second Harvest Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\">2nd Harvest\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/2ndharvest\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Second Harvest Food Bank of Santa Clara and San Mateo Counties has been providing services to the community since 1974. They are one of the largest food banks in the country, providing food to nearly a quarter of a million people each month. Of those they serve, most are seniors and low-income families with children.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shfb.org/volunteer\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>Volunteer opportunities include \u003ca href=\"http://www.shfb.org/warehousesortsignup\" target=\"_blank\">food sorting\u003c/a>, \u003ca href=\"http://www.shfb.org/educationandoutreach\" target=\"_blank\">education and outreach\u003c/a>, \u003ca href=\"http://www.shfb.org/fooddistribution\" target=\"_blank\">distribution\u003c/a>, and \u003ca href=\"http://www.shfb.org/officevolunteering\" target=\"_blank\">administrative services\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was updated on Tuesday, November 14, 2017.\u003c/em>\u003c/p>\n\u003cp>It's hard to think about hunger during the holidays. On Thanksgiving, most of us will be inundated with turkey, potatoes, and pie. The idea of an empty belly seems incongruous to the day itself. But for many families, it's a sober reality. In San Francisco alone, over 150,000 people lack the resources to feed themselves and their families. They're thankful not only for their families, but for the food banks whose tireless employees and volunteers helped put food on their tables. So if you're looking for a way to give back to your community this holiday season or all year, here are some local volunteer opportunities at organizations offering food to those in need. If you know of a great program not listed here, please include it in the comments section.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.bayareahunger.org/\" rel=\"noopener\" target=\"_blank\">Bay Area Hunger\u003c/a>\u003cbr>\n\u003c/strong>\u003c/h3>\n\u003cp>This is a great place to get started if you're interested in volunteering at a food bank. Bay Area Hunger is a collaboration of seven different food banks around the greater Bay Area and provides information so you can easily find one close to you and find \u003ca href=\"http://www.bayareahunger.org/help.html\" rel=\"noopener\" target=\"_blank\">learn different ways to help\u003c/a>. They even have a \u003ca href=\"http://www.bayareahunger.org/your_foodbank.html\" rel=\"noopener\" target=\"_blank\">map\u003c/a> detailing where each food bank is located. Their site also provides information on donating and upcoming benefits.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.sffoodbank.org/\" rel=\"noopener\" target=\"_blank\">San Francisco-Marin Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/sfmfoodbank/\" rel=\"noopener\" target=\"_blank\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/SFMFoodBank\" rel=\"noopener\" target=\"_blank\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The SF-Marin Food Bank is the critical link between food and people. They provide food to over 30,000 families each week through 450+ non-profit partners and will distribute 47 million pounds of food this year to meet an ever-growing need in the community.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sfmfoodbank.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>You can volunteer in San Francisco or Marin. Sign up on their website to help out in the warehouse or with other activities.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003cbr>\n\u003c/strong>Use their list of drop-off locations to donate food in San Francisco and Marin, or host a food drive.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" rel=\"noopener\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/accfb\" rel=\"noopener\" target=\"_blank\">@accfb\u003c/a>\u003c/p>\n\u003cp>Since 1985, the ACCFB relies on donations and volunteers to sustain their busy program. They provide food to 240 nonprofit agencies throughout Alameda County and distributed 25 million meals in 2014 -- with over half of the food consisting of fresh produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/volunteering/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.accfb.org/get-involved/volunteer/food-sorting/\" target=\"_blank\">Food Sorting\u003c/a> -- Help out during the week -- they especially need people on Mondays or Tuesdays -- or on weekends in their warehouse by registering online.\u003c/li>\n\u003cli>Be an operator on the Emergency Food Helpline -- operators refer food to more than 3,000 households every month -- or help in the office and with seasonal projects. Bilingual reps are extremely in demand, as are those with technical skills. All individual volunteers must first attend an orientation, which are held each Wednesday. Get more information \u003ca href=\"https://www.accfb.org/get-involved/volunteer/individual-volunteers/\" rel=\"noopener\" target=\"_blank\">online\u003c/a> or call (510) 635-3663 x 308.\u003c/li>\n\u003cli>There is an \u003cstrong>urgent need\u003c/strong> for 100+ volunteers on Nov. 18 to support a major county-wide food drive. Shifts are needed in Tri-Valley, Hayward, San Leandro, Oakland/Emeryville and Berkeley areas. \u003ca href=\"https://www.accfb.org/need-helping-hands/\" rel=\"noopener\" target=\"_blank\">Get more information\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.accfb.org/give/donatefood/\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Small food donations can be brought to the food bank Monday-Friday, or use \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/find-a-food-drive/\" rel=\"noopener\" target=\"_blank\">the food drive map\u003c/a> to find where drop-off bins are throughout Alameda County. Many of these are at schools, churches, and grocery stores.\u003c/li>\n\u003cli>You can also take part in the ACCFB's \u003ca href=\"https://www.vfd-accfb.org/\" rel=\"noopener\" target=\"_blank\">Virtual Food Drive\u003c/a> where every $1 donated purchases $6 in food.\u003c/li>\n\u003cli>Consider organizing your own Food Drive at your work, school, church or with your community group. They will supply everything you’ll need. Call (510) 635-3663 ext. 318 or email fooddrive@accfb.org or \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/\" target=\"_blank\">get more information online\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://glide.org/\" rel=\"noopener\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/glidesf\" rel=\"noopener\" target=\"_blank\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to create a radically inclusive, just, and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization. They provide up to 2,400 meals each day, making Glide one of the largest free meal providers in San Francisco. Glide is also the only program in town that provides three nutritious meals 364 days of the year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/volunteer\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Holiday volunteer opportunities include serving food, toy sorting, and sorting and stacking food for \u003ca href=\"http://glide.org/Volunteer-Holidays-2016\" rel=\"noopener\" target=\"_blank\">Glide's Grocery Bag Give Away and other events in November and December\u003c/a>.\u003c/li>\n\u003cli>Glide is also looking for people to participate in their \u003ca href=\"https://www.glide.org/longtermvolunteer\" rel=\"noopener\" target=\"_blank\">long-term volunteer program\u003c/a> to help provide medical, fundraising and other services.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.openhand.org\" rel=\"noopener\" target=\"_blank\">Project Open Hand\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ProjectOpenHand\" target=\"_blank\">Project Open Hand\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/projectopenhand\" target=\"_blank\">@projectopenhand\u003c/a>\u003c/p>\n\u003cp>Project Open Hand provides meals to seniors and people living with serious illnesses in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.openhand.org/volunteer/holiday-volunteering\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nOver the holidays, prepare meals on site, sort and fill grocery bag orders, deliver food, and \u003ca href=\"http://www.openhand.org/holiday-volunteering-our-senior-lunch-program\" target=\"_blank\">serve meals for seniors at their senior lunch sites\u003c/a>.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.stanthonysf.org/\" rel=\"noopener\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/stanthonysf\" rel=\"noopener\" target=\"_blank\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>St. Anthony Foundation has responded to the needs of poor and low-income San Franciscans for the past six decades. They serve daily meals and provide shelter, medical assistance, technology training, and clothes to those in need.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/san-francisco-volunteer-opportunities/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/holidayvolunteering\" target=\"_blank\">Holiday volunteer opportunities\u003c/a> range from serving food, helping out in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\">the dining room\u003c/a>, and \u003ca href=\"https://www.stanthonysf.org/free-clothing-program-san-francisco/\" target=\"_blank\">sorting donated clothing\u003c/a> to providing \u003ca href=\"https://www.stanthonysf.org/skilledvolunteeropportunities/\" target=\"_blank\">skills-based services\u003c/a> in the Tenderloin Tech Lab, clinic, and social work center. They offer both regular shifts and special group projects designed for large or small teams.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.mowsf.org/\" rel=\"noopener\" target=\"_blank\">Meals On Wheels of San Francisco \u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MOWSF\" target=\"_blank\">Meals On Wheels San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mowsf\" target=\"_blank\">@mowsf\u003c/a>\u003c/p>\n\u003cp>Meals On Wheels of San Francisco exists to alleviate the food insecurity and loneliness experienced by seniors who want to stay in their own home but cannot shop or prepare meals for themselves.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mowsf.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nVarious volunteer opportunities are available, including being an \u003ca href=\"http://www.mowsf.org/goodneighbor\" target=\"_blank\">at-home visitor\u003c/a> for seniors who spend much of their days alone, shopping for seniors, helping with small in-home repairs, and \u003ca href=\"http://www.mowsf.org/hdg\" target=\"_blank\">delivering food\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.shfb.org/\" rel=\"noopener\" target=\"_blank\">Second Harvest Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\">2nd Harvest\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/2ndharvest\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Second Harvest Food Bank of Santa Clara and San Mateo Counties has been providing services to the community since 1974. They are one of the largest food banks in the country, providing food to nearly a quarter of a million people each month. Of those they serve, most are seniors and low-income families with children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shfb.org/volunteer\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>Volunteer opportunities include \u003ca href=\"http://www.shfb.org/warehousesortsignup\" target=\"_blank\">food sorting\u003c/a>, \u003ca href=\"http://www.shfb.org/educationandoutreach\" target=\"_blank\">education and outreach\u003c/a>, \u003ca href=\"http://www.shfb.org/fooddistribution\" target=\"_blank\">distribution\u003c/a>, and \u003ca href=\"http://www.shfb.org/officevolunteering\" target=\"_blank\">administrative services\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A No-Hassle Holiday Breakfast with Leftovers ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/frittata_on-table_300pixels.jpg\" alt=\"frittata on table\" align=\"left\">One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.\u003c/p>\n\u003cp>After my daughters had their fill of opening the slew of presents Santa left, I sidled into the kitchen and opened the fridge. As I stared at the contents, I started to get hungry. My cold was subsiding and my nasal passages were starting to be able to discern smells again. As I scanned the shelf before me, I realized I had all the makings for a great frittata: eggs, baby spinach, pancetta, ricotta, parmesan, and heavy cream. It didn’t take long to mix everything together, and once I did, my mother commented on how the pancetta’s pink color coordinated with the green spinach to make a lovely Christmas color combination. I stared at my plate and felt a bit like an accidental Martha Stewart until I looked up and was brought back to reality by my messy kitchen. Even better than how it looked, however, was the fact that the eggs, ricotta and heavy cream had merged into a gorgeous custard, with the pancetta, spinach and Parmesan adding both salty and savory flavors.\u003c/p>\n\u003cp>The foods I had on hand worked well for my needs, but I could have easily used a variety of other items many people have lying around during the holidays. If you have a refrigerator full of random leftovers from holiday menus, just use whatever sounds good to make your own great holiday frittata. Some items you may want to use are cheeses left over from an appetizer platter, crème freche, ricotta, heavy cream, baked ham, sausage, pate, or al dente vegetables. There’s nothing like a frittata to make the most of a 1/2 cup of leftover whatever.\u003c/p>\n\u003cp>I’m also including my recipe for breakfast sausage, which I made on Christmas morning to go with the frittata. I like to start with sausage meat from my local butcher, but you could just as easily cobble this dish together using mild Italian pork or chicken sausage, or bratwurst. Any sausage you like is fine as the real flavor comes from adding a few more ingredients to the meat. Sometimes I add rosemary, spring onions and mustard, but I have also tried and liked adding a tablespoon of maple syrup, thyme, and shallots. You could also toss in a tablespoon of fruit chutney. \u003c/p>\n\u003cp>Most of us don’t have heavy cream and aged cheeses sitting in our refrigerators on a daily basis, so if you have holiday foods left over, make the most of them. Chances are your cupboard will revert back to a more modest and healthier ingredients list in a week or two and the opportunity will be lost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Holiday Frittata\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 - 6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 eggs\u003cbr>\n1/2 cup ricotta, crème freche, or sour cream\u003cbr>\n1/2 cup heavy cream or whole milk\u003cbr>\n1/4 cup Parmesan cheese\u003cbr>\n1/2 cup chopped pancetta, sausage or bacon\u003cbr>\n1/2 cup fresh spinach or arugula\u003cbr>\n1 Tbs olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Place olive oil and your meat of choice into a medium pan that can go into the oven for 5-7 minutes or until your meat is lightly browned.\u003cbr>\n3. Meanwhile, whisk your eggs in a medium bowl until they start to get frothy.\u003cbr>\n4. Whisk in the ricotta, crème freche or sour cream and then add in the 1/2 cup of heavy cream or whole milk (please note that you should only use one of each ingredient, i.e., not heavy cream AND whole milk).\u003cbr>\n5. Once the meat is browned, add your spinach or arugula to the pan and sprinkle on a dash of salt. Mix and set in the oven for 2-3 minutes, or until the greens wilt.\u003cbr>\n6. Add the Parmesan to the egg mixture and then add it to the pan and bake for 5-7 minutes, or until the eggs become semi-firm.\u003cbr>\n7. Switch your oven to broil and place the pan about two inches beneath it. Broil your frittata until lightly browned and then quickly remove from the oven.\u003cbr>\n8. Serve.\u003c/p>\n\u003cp>\u003cstrong>\"Homemade\" Breakfast Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 - 12 sausages (depending on how large you make the patties)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 sausages (chicken or pork) or 1 pound sausage meat\u003cbr>\n1 Tbsp finely chopped rosemary\u003cbr>\n1 Tbsp Dijon mustard\u003cbr>\n1/4 cup chopped spring onions or shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove sausage meat from their casings and place meat in a medium bowl.\u003cbr>\n2. Add all the other ingredients and then form sausage into patties.\u003cbr>\n3. If making baking in the oven, place the patties on a large baking sheet and cook for 10 minutes on each side or until the patties are thoroughly browned.\u003cbr>\n4. If making on the stove top, heat a large pan on medium high and fry patties on each side until browned and thoroughly cooked through.\u003cbr>\n5. Serve.\u003c/p>\n\n",
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"excerpt": "One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/frittata_on-table_300pixels.jpg\" alt=\"frittata on table\" align=\"left\">One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.\u003c/p>\n\u003cp>After my daughters had their fill of opening the slew of presents Santa left, I sidled into the kitchen and opened the fridge. As I stared at the contents, I started to get hungry. My cold was subsiding and my nasal passages were starting to be able to discern smells again. As I scanned the shelf before me, I realized I had all the makings for a great frittata: eggs, baby spinach, pancetta, ricotta, parmesan, and heavy cream. It didn’t take long to mix everything together, and once I did, my mother commented on how the pancetta’s pink color coordinated with the green spinach to make a lovely Christmas color combination. I stared at my plate and felt a bit like an accidental Martha Stewart until I looked up and was brought back to reality by my messy kitchen. Even better than how it looked, however, was the fact that the eggs, ricotta and heavy cream had merged into a gorgeous custard, with the pancetta, spinach and Parmesan adding both salty and savory flavors.\u003c/p>\n\u003cp>The foods I had on hand worked well for my needs, but I could have easily used a variety of other items many people have lying around during the holidays. If you have a refrigerator full of random leftovers from holiday menus, just use whatever sounds good to make your own great holiday frittata. Some items you may want to use are cheeses left over from an appetizer platter, crème freche, ricotta, heavy cream, baked ham, sausage, pate, or al dente vegetables. There’s nothing like a frittata to make the most of a 1/2 cup of leftover whatever.\u003c/p>\n\u003cp>I’m also including my recipe for breakfast sausage, which I made on Christmas morning to go with the frittata. I like to start with sausage meat from my local butcher, but you could just as easily cobble this dish together using mild Italian pork or chicken sausage, or bratwurst. Any sausage you like is fine as the real flavor comes from adding a few more ingredients to the meat. Sometimes I add rosemary, spring onions and mustard, but I have also tried and liked adding a tablespoon of maple syrup, thyme, and shallots. You could also toss in a tablespoon of fruit chutney. \u003c/p>\n\u003cp>Most of us don’t have heavy cream and aged cheeses sitting in our refrigerators on a daily basis, so if you have holiday foods left over, make the most of them. Chances are your cupboard will revert back to a more modest and healthier ingredients list in a week or two and the opportunity will be lost.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Holiday Frittata\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 - 6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 eggs\u003cbr>\n1/2 cup ricotta, crème freche, or sour cream\u003cbr>\n1/2 cup heavy cream or whole milk\u003cbr>\n1/4 cup Parmesan cheese\u003cbr>\n1/2 cup chopped pancetta, sausage or bacon\u003cbr>\n1/2 cup fresh spinach or arugula\u003cbr>\n1 Tbs olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Place olive oil and your meat of choice into a medium pan that can go into the oven for 5-7 minutes or until your meat is lightly browned.\u003cbr>\n3. Meanwhile, whisk your eggs in a medium bowl until they start to get frothy.\u003cbr>\n4. Whisk in the ricotta, crème freche or sour cream and then add in the 1/2 cup of heavy cream or whole milk (please note that you should only use one of each ingredient, i.e., not heavy cream AND whole milk).\u003cbr>\n5. Once the meat is browned, add your spinach or arugula to the pan and sprinkle on a dash of salt. Mix and set in the oven for 2-3 minutes, or until the greens wilt.\u003cbr>\n6. Add the Parmesan to the egg mixture and then add it to the pan and bake for 5-7 minutes, or until the eggs become semi-firm.\u003cbr>\n7. Switch your oven to broil and place the pan about two inches beneath it. Broil your frittata until lightly browned and then quickly remove from the oven.\u003cbr>\n8. Serve.\u003c/p>\n\u003cp>\u003cstrong>\"Homemade\" Breakfast Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 - 12 sausages (depending on how large you make the patties)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 sausages (chicken or pork) or 1 pound sausage meat\u003cbr>\n1 Tbsp finely chopped rosemary\u003cbr>\n1 Tbsp Dijon mustard\u003cbr>\n1/4 cup chopped spring onions or shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove sausage meat from their casings and place meat in a medium bowl.\u003cbr>\n2. Add all the other ingredients and then form sausage into patties.\u003cbr>\n3. If making baking in the oven, place the patties on a large baking sheet and cook for 10 minutes on each side or until the patties are thoroughly browned.\u003cbr>\n4. If making on the stove top, heat a large pan on medium high and fry patties on each side until browned and thoroughly cooked through.\u003cbr>\n5. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Christmas Movie Sob-Fest Menus",
"title": "Christmas Movie Sob-Fest Menus",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n",
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"excerpt": "It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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