Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie
For a Faster-Aged Bourbon, You Need the Motion of the Ocean
Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic "Got Pork" Tattoo
How A Distillery Ages Bourbon In Days, Not Years
KY Jelly Is My New Jam
Flaming Caprese Salad with Peaches, Mozzarella and Bourbon
Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)
On Holiday Traditions and Cocktails
Holiday Cocktails for a Crowd
Sponsored
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During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"tanyaholland":{"type":"authors","id":"11397","meta":{"index":"authors_1591205172","id":"11397","found":true},"name":"Tanya Holland","firstName":"Tanya","lastName":"Holland","slug":"tanyaholland","email":"tanya@tanyaholland.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A pioneer of the “new soul/southern cuisine” movement, Tanya Holland is Chef/Owner of Brown Sugar Kitchen in Oakland, CA. She is the author of The Brown Sugar Kitchen Cookbook (Chronicle Books, 2014). Tanya was named California Restaurateur of the Year by the California Travel Association in 2013, the same year she was awarded the Key to the City by the mayor of Oakland. The previous year she was honored with Tanya Holland Day in Oakland on June 5th, 2012. Brown Sugar Kitchen has received numerous accolades including a Michelin Bib Gourmand. Tanya has been a member of the San Francisco Bay Area chapter of Les Dames d’Escoffier since 2010.","avatar":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Tanya Holland | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/tanyaholland"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_122533":{"type":"posts","id":"bayareabites_122533","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122533","score":null,"sort":[1511020514000]},"guestAuthors":[],"slug":"celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","title":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","publishDate":1511020514,"format":"video","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.","status":"publish","parent":0,"modified":1571960977,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":899},"headData":{"title":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie | KQED","description":"For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","datePublished":"2017-11-18T15:55:14.000Z","dateModified":"2019-10-24T23:49:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122533 https://ww2.kqed.org/bayareabites/?p=122533","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/18/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie/","disqusTitle":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","videoEmbed":"https://youtu.be/0ev2bAt-LeM","source":"Celebrity Chefs Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/","path":"/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","authors":["11397"],"series":["bayareabites_16039","bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_63","bayareabites_1653","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_799","bayareabites_8924","bayareabites_147","bayareabites_16018","bayareabites_9051","bayareabites_16019","bayareabites_228","bayareabites_8925","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_122639","label":"source_bayareabites_122533"},"bayareabites_78996":{"type":"posts","id":"bayareabites_78996","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78996","score":null,"sort":[1394563475000]},"guestAuthors":[],"slug":"for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean","title":"For a Faster-Aged Bourbon, You Need the Motion of the Ocean","publishDate":1394563475,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac-1024x575.jpg\" alt=\"Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288780160/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>From its earliest days as America's homegrown whiskey elixir, Kentucky bourbon has been traveling on boats.\u003c/p>\n\u003cp>In fact, boats were a key reason why Kentucky became the king of bourbon. In the late 1700s, trade depended on waterways, and distillers in the state had a big advantage: the Ohio River. They'd load their barrels onto flatboats on the Ohio, which flowed into the Mississippi, taking their golden liquor as far down as New Orleans.\u003c/p>\n\u003cp>Back then, placing barrels on boats was a necessity. These days, it's become a novelty: Eighth-generation Kentucky bourbon distiller Trey Zoeller is using the motion of the ocean to produce bottles worth $200 each.\u003c/p>\n\u003cp>\"We're going back to how bourbon was initially aged,\" Zoeller tells The Salt. \"The color and flavor came from the rocking on the water. Bourbon was loaded on to ships in Kentucky, and by the time it traveled to the people buying it, the flavor improved.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bourbon is a family legacy for Zoeller. His great-great-great grandmother was among the first female distillers and his father, Chet, is a \u003ca href=\"http://www.kentuckydistilleries.net/zoeller.html\" target=\"_blank\">bourbon scholar\u003c/a>. Zoeller has been in the artisanal whiskey business since the 1990s with his \u003ca href=\"http://jeffersonsbourbon.com/\">Jefferson's Bourbon\u003c/a>. Five years ago, Zoeller was celebrating his birthday on a friend's boat off the coast of Costa Rica. As two Kentucky boys are wont to do, they were raising glasses full of bourbon. That's when Zoeller got the idea to send barrels of bourbon out to sea.\u003c/p>\n\u003cfigure id=\"attachment_78998\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109-1024x768.jpg\" alt=\"This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was watching the bourbon in the bottle shift from side to side,\" he recalls, \"and I thought, if it'll do that in the bottle, it'll do that in a barrel on a ship.\"\u003c/p>\n\u003cp>Chemist Tom Collins, a researcher at the University of Davis who has \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/11/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">analyzed the flavor profiles\u003c/a> of American whiskeys, says higher temperatures like those found in tropical locales, and the swill of the ocean, can both accelerate the whiskey aging process.\u003c/p>\n\u003cp>\"The daily swing in temperature matters,\" Collins explains. \"As the liquid warms up, it expands into the wood. And then as it cools down, it contracts, which can improve extraction\" of compounds from the wood – compounds that give aged whiskey its characteristic flavor. \"These reactions are generally favored with higher temperatures.\"\u003c/p>\n\u003cp>And greater extraction, Collins says, results in more caramel-related compounds, altering the flavor and color of bourbon.\u003c/p>\n\u003cp>After his initial revelation, Zoeller sent five barrels of recently distilled bourbon out to sea with his friend Chris Fischer. A high school friend of Zoeller's, Fischer heads \u003ca href=\"http://www.ocearch.org/\" target=\"_blank\">OCEARCH\u003c/a>, an organization that tracks sharks and other endangered marine life. He kept the barrels on board his ship for three and a half years. Fischer covered more than 10,000 nautical miles, travelling south of the equator and in and out of the Panama Canal six times.\u003c/p>\n\u003cp>So what happened when Zoeller tapped those first barrels?\u003c/p>\n\u003cp>\"The experiment totally exceeded our expectations,\" he says. \"The bourbon went in clear as water and came out black. Bourbon always picks up color in the barrel, but this 4-year-old bourbon was darker than 30-year-old bourbon.\"\u003c/p>\n\u003cp>And the salt air gave the bourbon a briny taste — more similar to an Irish single malt — and coloring like dark rum, Zoeller says.\u003c/p>\n\u003cp>The unique combination fuelled a buying frenzy among bourbon enthusiasts. Some paid much as a \u003ca href=\"http://capitolbourbon.blogspot.co.uk/2013/05/thoughts-on-facebook-bourbon-exchange.html\" target=\"_blank\">thousand dollars\u003c/a> at auction for a bottle — $800 more than the original selling price.\u003c/p>\n\u003cp>Since those first barrels were shipped out, Zoeller has aged two more generations of his Jefferson's Ocean bourbon on the high seas for roughly three to four years at a time, varying their routes to more than 40 ports — as far north as Scandinavia and south to Africa's Cape of Good Hope. Each batch returns with a different flavor and color.\u003c/p>\n\u003cp>Zoeller now has nearly 200 barrels traversing the globe, with official tasters monitoring the aging process and flavor at various ports along the journey. But how does he ensure that crew members don't sneak their own samples?\u003c/p>\n\u003cp>\"We've now got it locked up with cameras monitoring the barrels,\" he says, \"but that doesn't mean they can't outsmart me!\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.","status":"publish","parent":0,"modified":1394563475,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":806},"headData":{"title":"For a Faster-Aged Bourbon, You Need the Motion of the Ocean | KQED","description":"The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For a Faster-Aged Bourbon, You Need the Motion of the Ocean","datePublished":"2014-03-11T18:44:35.000Z","dateModified":"2014-03-11T18:44:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78996 http://blogs.kqed.org/bayareabites/?p=78996","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/11/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean/","disqusTitle":"For a Faster-Aged Bourbon, You Need the Motion of the Ocean","nprByline":"Amy Guttman","nprStoryId":"288780160","nprApiLink":"http://api.npr.org/query?id=288780160&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/11/288780160/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean?ft=3&f=288780160","nprRetrievedStory":"1","nprPubDate":"Tue, 11 Mar 2014 14:25:00 -0400","nprStoryDate":"Tue, 11 Mar 2014 13:48:00 -0400","nprLastModifiedDate":"Tue, 11 Mar 2014 14:25:47 -0400","path":"/bayareabites/78996/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac-1024x575.jpg\" alt=\"Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288780160/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>From its earliest days as America's homegrown whiskey elixir, Kentucky bourbon has been traveling on boats.\u003c/p>\n\u003cp>In fact, boats were a key reason why Kentucky became the king of bourbon. In the late 1700s, trade depended on waterways, and distillers in the state had a big advantage: the Ohio River. They'd load their barrels onto flatboats on the Ohio, which flowed into the Mississippi, taking their golden liquor as far down as New Orleans.\u003c/p>\n\u003cp>Back then, placing barrels on boats was a necessity. These days, it's become a novelty: Eighth-generation Kentucky bourbon distiller Trey Zoeller is using the motion of the ocean to produce bottles worth $200 each.\u003c/p>\n\u003cp>\"We're going back to how bourbon was initially aged,\" Zoeller tells The Salt. \"The color and flavor came from the rocking on the water. Bourbon was loaded on to ships in Kentucky, and by the time it traveled to the people buying it, the flavor improved.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bourbon is a family legacy for Zoeller. His great-great-great grandmother was among the first female distillers and his father, Chet, is a \u003ca href=\"http://www.kentuckydistilleries.net/zoeller.html\" target=\"_blank\">bourbon scholar\u003c/a>. Zoeller has been in the artisanal whiskey business since the 1990s with his \u003ca href=\"http://jeffersonsbourbon.com/\">Jefferson's Bourbon\u003c/a>. Five years ago, Zoeller was celebrating his birthday on a friend's boat off the coast of Costa Rica. As two Kentucky boys are wont to do, they were raising glasses full of bourbon. That's when Zoeller got the idea to send barrels of bourbon out to sea.\u003c/p>\n\u003cfigure id=\"attachment_78998\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109-1024x768.jpg\" alt=\"This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was watching the bourbon in the bottle shift from side to side,\" he recalls, \"and I thought, if it'll do that in the bottle, it'll do that in a barrel on a ship.\"\u003c/p>\n\u003cp>Chemist Tom Collins, a researcher at the University of Davis who has \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/11/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">analyzed the flavor profiles\u003c/a> of American whiskeys, says higher temperatures like those found in tropical locales, and the swill of the ocean, can both accelerate the whiskey aging process.\u003c/p>\n\u003cp>\"The daily swing in temperature matters,\" Collins explains. \"As the liquid warms up, it expands into the wood. And then as it cools down, it contracts, which can improve extraction\" of compounds from the wood – compounds that give aged whiskey its characteristic flavor. \"These reactions are generally favored with higher temperatures.\"\u003c/p>\n\u003cp>And greater extraction, Collins says, results in more caramel-related compounds, altering the flavor and color of bourbon.\u003c/p>\n\u003cp>After his initial revelation, Zoeller sent five barrels of recently distilled bourbon out to sea with his friend Chris Fischer. A high school friend of Zoeller's, Fischer heads \u003ca href=\"http://www.ocearch.org/\" target=\"_blank\">OCEARCH\u003c/a>, an organization that tracks sharks and other endangered marine life. He kept the barrels on board his ship for three and a half years. Fischer covered more than 10,000 nautical miles, travelling south of the equator and in and out of the Panama Canal six times.\u003c/p>\n\u003cp>So what happened when Zoeller tapped those first barrels?\u003c/p>\n\u003cp>\"The experiment totally exceeded our expectations,\" he says. \"The bourbon went in clear as water and came out black. Bourbon always picks up color in the barrel, but this 4-year-old bourbon was darker than 30-year-old bourbon.\"\u003c/p>\n\u003cp>And the salt air gave the bourbon a briny taste — more similar to an Irish single malt — and coloring like dark rum, Zoeller says.\u003c/p>\n\u003cp>The unique combination fuelled a buying frenzy among bourbon enthusiasts. Some paid much as a \u003ca href=\"http://capitolbourbon.blogspot.co.uk/2013/05/thoughts-on-facebook-bourbon-exchange.html\" target=\"_blank\">thousand dollars\u003c/a> at auction for a bottle — $800 more than the original selling price.\u003c/p>\n\u003cp>Since those first barrels were shipped out, Zoeller has aged two more generations of his Jefferson's Ocean bourbon on the high seas for roughly three to four years at a time, varying their routes to more than 40 ports — as far north as Scandinavia and south to Africa's Cape of Good Hope. Each batch returns with a different flavor and color.\u003c/p>\n\u003cp>Zoeller now has nearly 200 barrels traversing the globe, with official tasters monitoring the aging process and flavor at various ports along the journey. But how does he ensure that crew members don't sneak their own samples?\u003c/p>\n\u003cp>\"We've now got it locked up with cameras monitoring the barrels,\" he says, \"but that doesn't mean they can't outsmart me!\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78996/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean","authors":["byline_bayareabites_78996"],"categories":["bayareabites_1244","bayareabites_4084","bayareabites_12555","bayareabites_10916","bayareabites_61"],"tags":["bayareabites_799","bayareabites_11509","bayareabites_13151","bayareabites_10921","bayareabites_506"],"featImg":"bayareabites_79002","label":"bayareabites"},"bayareabites_63975":{"type":"posts","id":"bayareabites_63975","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63975","score":null,"sort":[1372355275000]},"guestAuthors":[],"slug":"celeb-chef-michael-symon-does-a-butchering-demo-at-rich-table-and-shows-off-his-angelic-got-pork-tattoo","title":"Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo","publishDate":1372355275,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\" alt='Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd' width=\"1000\" height=\"750\" class=\"size-full wp-image-64031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Celeb chef Michael Symon is a familiar face on \u003ca href=\"http://beta.abc.go.com/shows/the-chew/recipesearch?q=Michael%20Symon\">The Chew\u003c/a>, Iron Chef, \u003ca href=\"http://www.youtube.com/watch?v=51zgR00QjYw\">The Best Thing I Ever Ate\u003c/a>, and has popped up on other TV shows. The gregarious James Beard award-winner is a Cleveland and New York-based restaurateur and the chef-owner of numerous restaurants in the greater Cleveland area: \u003ca href=\"http://lolabistro.com/\">Lola\u003c/a>, Lolita, The B Spot and Michael Symon's Roast (also known as Roast) in Detroit. Symon grew up in a family with Greek and Sicilian roots and has written for \u003cem>Bon Appétit\u003c/em>, \u003cem>Esquire\u003c/em>, \u003cem>Food Arts\u003c/em>, \u003cem>Gourmet\u003c/em>, \u003cem>Saveur\u003c/em> and \u003cem>O Magazine\u003c/em>. Because his cooking is known as “meat-centric” -- one of his books is even called \u003ca href=\"http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon\">Michael Symon’s Carnivore\u003c/a> -- I wanted to witness him butchering a young pig and chat over menu items like strawberry BLTs and country pork rib with smoked tomato and roasted peppers at a recent Knob Creek Bourbon dinner at Rich Table. Knob Creek’s dinner series was billed as a unique nose-to-tail dining experience showcasing Kentucky small batch bourbon and “big, full, signature flavor in dishes created by the country’s best chefs.” Witnessing celeb-butcher demos before or during a meal is not necessarily a new trend to the Bay Area. Events at diverse locales ranging from \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/bloodhound_butchery_farr_beef.php\">Bloodhound\u003c/a> bar in 2009, to \u003ca href=\"http://www.eatmedaily.com/2009/10/futurist-banquet-at-sfmoma-openfuture-spinning-marinettis-wheels-events-food-art/\">SFMOMA\u003c/a> and the popular 2010 \u003ca href=\"http://www.youtube.com/watch?v=8nRAwRcCld4\">Eat Real Festival\u003c/a> Steer Competition helped initiate butchery-while-you-eat into a full-fledged trend years ago. Symon busted out the hacksaw for his demo and we soon sat down to learn finer sipping points like breathing in the spirit with an open mouth to avoid getting potent alcohol fumes. The Bay Area is one of the biggest bourbon markets and this meat-centric dinner appeared to be nearly sold out. It feels like bourbon drinking and meat eating go hand in hand: Symon and a few guests joked about whether or not there were any vegetarians in the house--even the dessert from Chef Sarah Rich had bacon bits in it. \u003c/p>\n\u003cp>Michael Symon did ask during his butchering demo if we have good peaches in the Bay Area, and riffed with Rich Table chef Evan Rich about how amazing New Jersey & Cleveland peaches, corn and tomatoes can be--a chance to rev up a good-natured West Coast vs. everyone else rivalry, perhaps? According to Symon, Thomas Keller loved the corn from Cleveland so much he said, \"You've gotta send me some of this corn,\" when he visited Symon's restaurant in Cleveland. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=JYHMwZwqtVo]\u003c/p>\n\u003cp>Symon may be working with Knob Creek because he says he's been a longtime bourbon drinker and that good things -- like dry-aging beef, and making prosciutto -- take time. While attentive and chatty throughout the event, Symon did have other business to attend to and headed out towards the end of the porcine meal to catch a red-eye flight to NYC for two early morning tapings of The Chew.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your connection to the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I have a lot of chef friends: \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. It’s a great food town. It doesn’t get much better than San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think about Greek food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I fly out tonight, so no eating on this trip. I went to Kokkari five or six years ago and it was good. Greek restaurants in the United States are incredibly bad. [Laughs.] It’s one of the mothers of all cuisines yet you don’t see that in restaurants. There \u003cem>are \u003c/em>great spots, like Cleopatra’s Needle in New York. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your connection to Rich Table?\u003c/strong> [Knob Creek hosted a bourbon dinner at Rich Table in December 2012].\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I haven’t been before. This is my first time. It’s a beautiful space, with nice people. You can kind of feel the love in the restaurant, which is nice.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You say that your focus is on meat-centric cuisine. What does that mean? What kind of meat do you use and value? What meat would be essential to have in a “desert island” type of situation?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I am a Midwestern guy and a chef that grew up in the Midwest and opened his first restaurant in the West. When we opened our first restaurant 17 years ago we could get walleye perch. It was tough to get great meat, fish and vegetables back then. Early on in my career that’s what I focused on in my cooking. I was able to establish fantastic relationships with farmers. We would bring in what they had, and they’d say, “Take it, this is what I got,” and we had to learn how to use the entire animal. I was never really thinking of it but doing it for all this time made us very sustainable and farmer friendly. \u003c/p>\n\u003cp>My favorite meat to work with is pork. It’s just so versatile. That's would be what I would lean towards for my desert island animal. There’s so many parts you can cure and make last. You can make things for immediate results and versatility. I have a pig tattooed on my chest. I got it at \u003ca href=\"http://www.voodoomonkey.org/\">Voodoo Monkey\u003c/a>, 17 years ago.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are current food trends?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> The farm-to-table movement continues to go in the right direction thanks to the work of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. But cities like San Francisco really drive that and it’s continuing to take a real foothold with anyone that really loves food. I continue to eat Korean and Vietnamese and Chinese food. Those are cuisines that I wasn’t trained in and I don't cook often. I’ll go to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a> and chow down because that’s not something I would make for myself at home.\u003c/p>\n\n","blocks":[],"excerpt":"Chef Michael Symon loves pork so much, he has a pig tattoo on his shoulder. Symon, who is on the TV show The Chew and has appeared on Iron Chef, talks about \"meat-centric\" cuisine at a Knob Creek Bourbon dinner at San Francisco's hot spot -- Rich Table.","status":"publish","parent":0,"modified":1383234885,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1031},"headData":{"title":"Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo | KQED","description":"Chef Michael Symon loves pork so much, he has a pig tattoo on his shoulder. Symon, who is on the TV show The Chew and has appeared on Iron Chef, talks about "meat-centric" cuisine at a Knob Creek Bourbon dinner at San Francisco's hot spot -- Rich Table.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo","datePublished":"2013-06-27T17:47:55.000Z","dateModified":"2013-10-31T15:54:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63975 http://blogs.kqed.org/bayareabites/?p=63975","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/27/celeb-chef-michael-symon-does-a-butchering-demo-at-rich-table-and-shows-off-his-angelic-got-pork-tattoo/","disqusTitle":"Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo","path":"/bayareabites/63975/celeb-chef-michael-symon-does-a-butchering-demo-at-rich-table-and-shows-off-his-angelic-got-pork-tattoo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\" alt='Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd' width=\"1000\" height=\"750\" class=\"size-full wp-image-64031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Celeb chef Michael Symon is a familiar face on \u003ca href=\"http://beta.abc.go.com/shows/the-chew/recipesearch?q=Michael%20Symon\">The Chew\u003c/a>, Iron Chef, \u003ca href=\"http://www.youtube.com/watch?v=51zgR00QjYw\">The Best Thing I Ever Ate\u003c/a>, and has popped up on other TV shows. The gregarious James Beard award-winner is a Cleveland and New York-based restaurateur and the chef-owner of numerous restaurants in the greater Cleveland area: \u003ca href=\"http://lolabistro.com/\">Lola\u003c/a>, Lolita, The B Spot and Michael Symon's Roast (also known as Roast) in Detroit. Symon grew up in a family with Greek and Sicilian roots and has written for \u003cem>Bon Appétit\u003c/em>, \u003cem>Esquire\u003c/em>, \u003cem>Food Arts\u003c/em>, \u003cem>Gourmet\u003c/em>, \u003cem>Saveur\u003c/em> and \u003cem>O Magazine\u003c/em>. Because his cooking is known as “meat-centric” -- one of his books is even called \u003ca href=\"http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon\">Michael Symon’s Carnivore\u003c/a> -- I wanted to witness him butchering a young pig and chat over menu items like strawberry BLTs and country pork rib with smoked tomato and roasted peppers at a recent Knob Creek Bourbon dinner at Rich Table. Knob Creek’s dinner series was billed as a unique nose-to-tail dining experience showcasing Kentucky small batch bourbon and “big, full, signature flavor in dishes created by the country’s best chefs.” Witnessing celeb-butcher demos before or during a meal is not necessarily a new trend to the Bay Area. Events at diverse locales ranging from \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/bloodhound_butchery_farr_beef.php\">Bloodhound\u003c/a> bar in 2009, to \u003ca href=\"http://www.eatmedaily.com/2009/10/futurist-banquet-at-sfmoma-openfuture-spinning-marinettis-wheels-events-food-art/\">SFMOMA\u003c/a> and the popular 2010 \u003ca href=\"http://www.youtube.com/watch?v=8nRAwRcCld4\">Eat Real Festival\u003c/a> Steer Competition helped initiate butchery-while-you-eat into a full-fledged trend years ago. Symon busted out the hacksaw for his demo and we soon sat down to learn finer sipping points like breathing in the spirit with an open mouth to avoid getting potent alcohol fumes. The Bay Area is one of the biggest bourbon markets and this meat-centric dinner appeared to be nearly sold out. It feels like bourbon drinking and meat eating go hand in hand: Symon and a few guests joked about whether or not there were any vegetarians in the house--even the dessert from Chef Sarah Rich had bacon bits in it. \u003c/p>\n\u003cp>Michael Symon did ask during his butchering demo if we have good peaches in the Bay Area, and riffed with Rich Table chef Evan Rich about how amazing New Jersey & Cleveland peaches, corn and tomatoes can be--a chance to rev up a good-natured West Coast vs. everyone else rivalry, perhaps? According to Symon, Thomas Keller loved the corn from Cleveland so much he said, \"You've gotta send me some of this corn,\" when he visited Symon's restaurant in Cleveland. \u003c/p>\n\u003cp>\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/JYHMwZwqtVo'\n title='//www.youtube.com/embed/JYHMwZwqtVo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Symon may be working with Knob Creek because he says he's been a longtime bourbon drinker and that good things -- like dry-aging beef, and making prosciutto -- take time. While attentive and chatty throughout the event, Symon did have other business to attend to and headed out towards the end of the porcine meal to catch a red-eye flight to NYC for two early morning tapings of The Chew.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your connection to the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I have a lot of chef friends: \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. It’s a great food town. It doesn’t get much better than San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think about Greek food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I fly out tonight, so no eating on this trip. I went to Kokkari five or six years ago and it was good. Greek restaurants in the United States are incredibly bad. [Laughs.] It’s one of the mothers of all cuisines yet you don’t see that in restaurants. There \u003cem>are \u003c/em>great spots, like Cleopatra’s Needle in New York. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your connection to Rich Table?\u003c/strong> [Knob Creek hosted a bourbon dinner at Rich Table in December 2012].\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I haven’t been before. This is my first time. It’s a beautiful space, with nice people. You can kind of feel the love in the restaurant, which is nice.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You say that your focus is on meat-centric cuisine. What does that mean? What kind of meat do you use and value? What meat would be essential to have in a “desert island” type of situation?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I am a Midwestern guy and a chef that grew up in the Midwest and opened his first restaurant in the West. When we opened our first restaurant 17 years ago we could get walleye perch. It was tough to get great meat, fish and vegetables back then. Early on in my career that’s what I focused on in my cooking. I was able to establish fantastic relationships with farmers. We would bring in what they had, and they’d say, “Take it, this is what I got,” and we had to learn how to use the entire animal. I was never really thinking of it but doing it for all this time made us very sustainable and farmer friendly. \u003c/p>\n\u003cp>My favorite meat to work with is pork. It’s just so versatile. That's would be what I would lean towards for my desert island animal. There’s so many parts you can cure and make last. You can make things for immediate results and versatility. I have a pig tattooed on my chest. I got it at \u003ca href=\"http://www.voodoomonkey.org/\">Voodoo Monkey\u003c/a>, 17 years ago.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are current food trends?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> The farm-to-table movement continues to go in the right direction thanks to the work of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. But cities like San Francisco really drive that and it’s continuing to take a real foothold with anyone that really loves food. I continue to eat Korean and Vietnamese and Chinese food. Those are cuisines that I wasn’t trained in and I don't cook often. I’ll go to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a> and chow down because that’s not something I would make for myself at home.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63975/celeb-chef-michael-symon-does-a-butchering-demo-at-rich-table-and-shows-off-his-angelic-got-pork-tattoo","authors":["5092"],"categories":["bayareabites_63","bayareabites_2090"],"tags":["bayareabites_799","bayareabites_2982","bayareabites_11884","bayareabites_8315","bayareabites_11885","bayareabites_11881","bayareabites_11883","bayareabites_11882"],"featImg":"bayareabites_64030","label":"bayareabites"},"bayareabites_61234":{"type":"posts","id":"bayareabites_61234","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61234","score":null,"sort":[1367607341000]},"guestAuthors":[],"slug":"how-a-distillery-ages-bourbon-in-days-not-years","title":"How A Distillery Ages Bourbon In Days, Not Years","publishDate":1367607341,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61239\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\" alt=\"A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\" width=\"1120\" height=\"628\" class=\"size-full wp-image-61239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">The Salt from NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>When it comes to bourbon, Tom Lix doesn't believe in age discrimination. Most bourbons might age in the barrel for eight to 12 years or more, but Lix figures his are ready to drink in less than a week.\u003c/p>\n\u003cp>Lix makes \u003ca href=\"http://www.clevelandwhiskey.com/\">Cleveland Whiskey\u003c/a>, a new brand of bourbon that exemplifies two major trends in American whiskey-making today: the desire to speed up the process and the effort to establish a local identity.\u003c/p>\n\u003cp>His distillery is located far from the rolling hills of Kentucky; it occupies a large, ground floor space in a state-owned \u003ca href=\"http://www.manufacturingsuccess.org/\">manufacturing incubator\u003c/a> in Cleveland that's also home to a couple dozen other companies that make things such as artificial bones. Lix has taken advantage of his mechanical-engineer neighbors to work on the custom machinery that makes his quick-aging product possible.\u003c/p>\n\u003cp>Bourbon is typically aged over a period of time in which fluctuating temperatures throughout the day move distilled liquor in and out of the pores of oak barrels. Lix uses pressure to speed this up. He pours distillate into a stainless steel vat and throws cut-up pieces of barrel in after it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He wouldn't let me see his machinery — \"intellectual property,\" he says — but it sounded something like an overloaded washing machine during the spin cycle. Each beat, Lix says, is roughly the equivalent of 24 hours in a stationary barrel. The agitation squeezes the wood like a sponge and the \"aging\" of each batch is done within a \u003ca href=\"http://dramgoodtime.com/2013/03/07/cleveland-whiskey-breaking-tradition-for-innovation/\">few days\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_61238\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\" alt=\"Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. Photo: David Kidd\" width=\"250\" class=\"size-full wp-image-61238\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. \u003cbr>Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Lix is not the only small distiller seeking to cut the maturation process back as much as possible. Many are using smaller barrels, which work faster but end up costing more. \u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a>, in Gardiner, N.Y., blasts music through stereo speakers in order to get the barrels vibrating.\u003c/p>\n\u003cp>\"Small distillers are always looking for ways to get their product to market fast,\" says Frank Coleman, senior vice president of the \u003ca href=\"http://www.discus.org/\">Distilled Spirits Council of the United States\u003c/a>, who notes that the number of small distillers has doubled over the last three years. \"There's definitely a gold-rush mentality right now.\"\u003c/p>\n\u003cp>No wonder. Sales of bourbon have increased by 69 percent over the past decade, Coleman says, while sales of so-called super-premium brands have quintupled. Exports of whiskey, especially bourbon, have \u003ca href=\"http://www.bizjournals.com/louisville/blog/2013/04/kentucky-bourbon-advancing-globally.html\">grown exponentially\u003c/a>.\u003c/p>\n\u003cp>That's the market Lix entered into in March, with the release of his first batch of Cleveland Whiskey. Lix, who learned to make spirits during his Navy days, formerly owned \u003ca href=\"http://www2.publicinteractive.com/\">Public Interactive\u003c/a>, which makes Web applications for public radio stations. (I didn't know about this connection before meeting him for this story.)\u003c/p>\n\u003cp>He let me compare a few sips of his product alongside \u003ca href=\"http://www.knobcreek.com/\">Knob Creek\u003c/a>, which is the brand we favor in our house for making \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/06/18/cocktail-recipe-bourbon-sidecar-for-two/\">sidecars\u003c/a>. I should say that I don't drink bourbon straight and rarely drink whiskey that isn't Irish. To me, Lix's mix tasted better than the Knob Creek, with less burn and less of an alcohol aftertaste.\u003c/p>\n\u003cp>Not everyone's a fan. Matt Wunderle, a whiskey aficionado from Cleveland who now lives in Columbus, calls it \"a disgustingly dark bourbon\" and likens it to paint thinner.\u003c/p>\n\u003cp>\"It smells like a wood shop,\" Wunderle says. \"It's hard to describe how bad it is.\"\u003c/p>\n\u003cp>\u003ca href=\"http://whiskeyobsessive.blogspot.com/2013/04/elijah-craig-12-versus-18-effects-of.html?utm_source=feedly\">You can't fool Mother Nature\u003c/a>, say the traditionalists. But the collective wisdom of crowds is what matters in sales. Lix sells out of his run of 1,000 bottles a week, which retails for about $35 a bottle. He intends to double production this month. \"It's not nearly enough,\" he says.\u003c/p>\n\u003cp>Sam McNulty, who owns a \u003ca href=\"http://www.cleveland.com/dining/index.ssf/2012/04/market_garden_brewerys_sam_mcn.html\">half-dozen restaurants\u003c/a> in Cleveland, says one or two of his bars will be sold out of Cleveland Whiskey at any given time. \"They're definitely coming back for seconds,\" he says. \"A lot of the traditionalists, quite frankly, are afraid of what Tom is doing because it's a very disruptive technology.\"\u003c/p>\n\u003cp>If Lix's methods are novel, his branding is in keeping with a larger trend. The habit some people have picked up of asking for local beers is starting to catch on with spirits.\u003c/p>\n\u003cp>Lix says he test-marketed the Cleveland name in cities as distant as Boston and Dallas and got a good reception, but it resonates best among the \u003ca href=\"https://twitter.com/galikam/status/328305034209157120\">proud locals\u003c/a>.\u003c/p>\n\u003cp>\"I always wonder what the sales are like in Pittsburgh,\" says Chris Wilson, manager of a local outpost of an Ohio chain of taverns called \u003ca href=\"http://www.winkinglizard.com/\">Winking Lizard\u003c/a>. \"If they came up with a whiskey called Pittsburgh, I sure as hell wouldn't try it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"With bourbon sales growing fast, small distillers are looking for ways to get their product to market faster. One Cleveland company has come up with a way to shrink the aging process from years to just days, while also cashing in on the craze for all things local.","status":"publish","parent":0,"modified":1367607341,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":828},"headData":{"title":"How A Distillery Ages Bourbon In Days, Not Years | KQED","description":"With bourbon sales growing fast, small distillers are looking for ways to get their product to market faster. One Cleveland company has come up with a way to shrink the aging process from years to just days, while also cashing in on the craze for all things local.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How A Distillery Ages Bourbon In Days, Not Years","datePublished":"2013-05-03T18:55:41.000Z","dateModified":"2013-05-03T18:55:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"61234 http://blogs.kqed.org/bayareabites/?p=61234","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/03/how-a-distillery-ages-bourbon-in-days-not-years/","disqusTitle":"How A Distillery Ages Bourbon In Days, Not Years","nprByline":"Alan Greenblatt","nprStoryId":"180661986","nprApiLink":"http://api.npr.org/query?id=180661986&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years?ft=3&f=180661986","nprRetrievedStory":"1","nprPubDate":"Fri, 03 May 2013 12:56:00 -0400","nprStoryDate":"Fri, 03 May 2013 12:09:00 -0400","nprLastModifiedDate":"Fri, 03 May 2013 12:56:55 -0400","path":"/bayareabites/61234/how-a-distillery-ages-bourbon-in-days-not-years","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61239\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\" alt=\"A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\" width=\"1120\" height=\"628\" class=\"size-full wp-image-61239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">The Salt from NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>When it comes to bourbon, Tom Lix doesn't believe in age discrimination. Most bourbons might age in the barrel for eight to 12 years or more, but Lix figures his are ready to drink in less than a week.\u003c/p>\n\u003cp>Lix makes \u003ca href=\"http://www.clevelandwhiskey.com/\">Cleveland Whiskey\u003c/a>, a new brand of bourbon that exemplifies two major trends in American whiskey-making today: the desire to speed up the process and the effort to establish a local identity.\u003c/p>\n\u003cp>His distillery is located far from the rolling hills of Kentucky; it occupies a large, ground floor space in a state-owned \u003ca href=\"http://www.manufacturingsuccess.org/\">manufacturing incubator\u003c/a> in Cleveland that's also home to a couple dozen other companies that make things such as artificial bones. Lix has taken advantage of his mechanical-engineer neighbors to work on the custom machinery that makes his quick-aging product possible.\u003c/p>\n\u003cp>Bourbon is typically aged over a period of time in which fluctuating temperatures throughout the day move distilled liquor in and out of the pores of oak barrels. Lix uses pressure to speed this up. He pours distillate into a stainless steel vat and throws cut-up pieces of barrel in after it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He wouldn't let me see his machinery — \"intellectual property,\" he says — but it sounded something like an overloaded washing machine during the spin cycle. Each beat, Lix says, is roughly the equivalent of 24 hours in a stationary barrel. The agitation squeezes the wood like a sponge and the \"aging\" of each batch is done within a \u003ca href=\"http://dramgoodtime.com/2013/03/07/cleveland-whiskey-breaking-tradition-for-innovation/\">few days\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_61238\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\" alt=\"Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. Photo: David Kidd\" width=\"250\" class=\"size-full wp-image-61238\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. \u003cbr>Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Lix is not the only small distiller seeking to cut the maturation process back as much as possible. Many are using smaller barrels, which work faster but end up costing more. \u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a>, in Gardiner, N.Y., blasts music through stereo speakers in order to get the barrels vibrating.\u003c/p>\n\u003cp>\"Small distillers are always looking for ways to get their product to market fast,\" says Frank Coleman, senior vice president of the \u003ca href=\"http://www.discus.org/\">Distilled Spirits Council of the United States\u003c/a>, who notes that the number of small distillers has doubled over the last three years. \"There's definitely a gold-rush mentality right now.\"\u003c/p>\n\u003cp>No wonder. Sales of bourbon have increased by 69 percent over the past decade, Coleman says, while sales of so-called super-premium brands have quintupled. Exports of whiskey, especially bourbon, have \u003ca href=\"http://www.bizjournals.com/louisville/blog/2013/04/kentucky-bourbon-advancing-globally.html\">grown exponentially\u003c/a>.\u003c/p>\n\u003cp>That's the market Lix entered into in March, with the release of his first batch of Cleveland Whiskey. Lix, who learned to make spirits during his Navy days, formerly owned \u003ca href=\"http://www2.publicinteractive.com/\">Public Interactive\u003c/a>, which makes Web applications for public radio stations. (I didn't know about this connection before meeting him for this story.)\u003c/p>\n\u003cp>He let me compare a few sips of his product alongside \u003ca href=\"http://www.knobcreek.com/\">Knob Creek\u003c/a>, which is the brand we favor in our house for making \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/06/18/cocktail-recipe-bourbon-sidecar-for-two/\">sidecars\u003c/a>. I should say that I don't drink bourbon straight and rarely drink whiskey that isn't Irish. To me, Lix's mix tasted better than the Knob Creek, with less burn and less of an alcohol aftertaste.\u003c/p>\n\u003cp>Not everyone's a fan. Matt Wunderle, a whiskey aficionado from Cleveland who now lives in Columbus, calls it \"a disgustingly dark bourbon\" and likens it to paint thinner.\u003c/p>\n\u003cp>\"It smells like a wood shop,\" Wunderle says. \"It's hard to describe how bad it is.\"\u003c/p>\n\u003cp>\u003ca href=\"http://whiskeyobsessive.blogspot.com/2013/04/elijah-craig-12-versus-18-effects-of.html?utm_source=feedly\">You can't fool Mother Nature\u003c/a>, say the traditionalists. But the collective wisdom of crowds is what matters in sales. Lix sells out of his run of 1,000 bottles a week, which retails for about $35 a bottle. He intends to double production this month. \"It's not nearly enough,\" he says.\u003c/p>\n\u003cp>Sam McNulty, who owns a \u003ca href=\"http://www.cleveland.com/dining/index.ssf/2012/04/market_garden_brewerys_sam_mcn.html\">half-dozen restaurants\u003c/a> in Cleveland, says one or two of his bars will be sold out of Cleveland Whiskey at any given time. \"They're definitely coming back for seconds,\" he says. \"A lot of the traditionalists, quite frankly, are afraid of what Tom is doing because it's a very disruptive technology.\"\u003c/p>\n\u003cp>If Lix's methods are novel, his branding is in keeping with a larger trend. The habit some people have picked up of asking for local beers is starting to catch on with spirits.\u003c/p>\n\u003cp>Lix says he test-marketed the Cleveland name in cities as distant as Boston and Dallas and got a good reception, but it resonates best among the \u003ca href=\"https://twitter.com/galikam/status/328305034209157120\">proud locals\u003c/a>.\u003c/p>\n\u003cp>\"I always wonder what the sales are like in Pittsburgh,\" says Chris Wilson, manager of a local outpost of an Ohio chain of taverns called \u003ca href=\"http://www.winkinglizard.com/\">Winking Lizard\u003c/a>. \"If they came up with a whiskey called Pittsburgh, I sure as hell wouldn't try it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61234/how-a-distillery-ages-bourbon-in-days-not-years","authors":["byline_bayareabites_61234"],"categories":["bayareabites_1244","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_8359","bayareabites_799","bayareabites_506"],"featImg":"bayareabites_61235","label":"bayareabites"},"bayareabites_59541":{"type":"posts","id":"bayareabites_59541","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59541","score":null,"sort":[1365198509000]},"guestAuthors":[],"slug":"ky-jelly-is-my-new-jam","title":"KY Jelly Is My New Jam","publishDate":1365198509,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KY-Jelly.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KY-Jelly-287x290.png\" alt=\"KY Jelly. Photo: Michael Procopio\" width=\"287\" height=\"290\" class=\"alignleft size-medium wp-image-59547\">\u003c/a>If it’s sweet and smearable, you will find it spooned upon my morning toast. Jams, jellies, marmalades, conserves, confitures– I love them all.\u003c/p>\n\u003cp>I’ve had fig paste from Morocco, cloudberry jam from Newfoundland, and pearl jam from Seattle. If there is a place on earth whose fruit spread I have not sampled, it is only a matter of time before I do. So you can imagine my delight when I wandered into Walgreen’s and made rather unexpected discovery.\u003c/p>\n\u003cp>I was looking for shaving cream, but found myself lost in the feminine hygiene aisle when I saw it. Wedged between boxes of home pregnancy tests and Summer’s Eve, I came across a spread I never knew existed: Kentucky jelly. I was amused by its placement in the store, assuming perhaps that it was being marketed to pregnant women. Or at least very clean ones. If it was delicious enough to be recommended by gynecologists, it was good enough for me. I snatched up a box and headed to the checkout line, forgetting all about the shaving cream.\u003c/p>\n\u003cp>When I returned home, I pulled the jelly out of its box after I put my bread slices in the oven to do their thing. The pale blue container I held in my hand gave little away as to what flavors lay hidden inside. I did, however, admire the packaging: a squeezeable tube. So convenient for spreading upon one’s toast, I thought.\u003c/p>\n\u003cp>Unscrewing the plastic cap to remove the tamper-proof seal, I replaced it and squirted a generous amount of the jelly onto my hot toast. I was surprised by the clearness of it but, undeterred, I bit in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was not what I imagined Kentucky to taste like. I was disappointed by its glycerin flavor and viscous mouthfeel. \u003cstrong>And it was not organic.\u003c/strong> My friends from there are colorful and interesting, so why wasn’t the official jelly of The Bluegrass State the same? I tried to imagine Kat and Jackie spreading it on their muffins in the morning. And then I immediately tried to imagine something else.\u003c/p>\n\u003cp>KY jelly does a great disservice to The Great Commonwealth, no matter what gynecologists may think of it. When I think of Kentucky, I think of bourbon, racehorses, summer heat, bourbon, cherries, and bourbon. I think of good old-fashioned traditions upheld like Derby Day and the making of \u003ca href=\"http://en.wikipedia.org/wiki/Burgoo\">burgoo\u003c/a> and hot brown. And though I may think of \u003ca href=\"http://www.youtube.com/watch?v=uiVuvzWThfU\">Loretta Lynn using Crisco\u003c/a> in her pie, I never, ever think of her using KY Jelly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Old-Fashioned-Kentucky-Jelly.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Old-Fashioned-Kentucky-Jelly.png\" alt=\"Old-Fashioned Kentucky Jelly. Photo: Michael Procopio\" width=\"611\" height=\"611\" class=\"aligncenter size-full wp-image-59548\">\u003c/a>\u003c/p>\n\u003ch2>Old Fashioned Kentucky Jelly\u003c/h2>\n\u003cp>I decided to make my own Kentucky jelly, the old-fashioned way, just to take the bad taste out of my mouth. And when I say “old-fashioned,” I mean like the cocktail of the same name. Though my friends from The Hemp State might disagree, this recipe is how I imagine their signature spread should be:\u003c/p>\n\u003cp>Sticky, sweet, a whiff of bourbon, and the gentle kick of a thoroughbred thrown in for good measure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes two 8 ounce jars of KY jelly.\u003c/strong> Keep one for yourself and give the other to someone you’d like to see use it.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cups Kentucky bourbon\u003c/li>\n\u003cli>1 1/2 cups black cherry juice (Knudsen makes a great one using cherries and nothing else, which is ideal.)\u003c/li>\n\u003cli>2 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 cup of sugar\u003c/li>\n\u003cli>3 or 4 good dashes of orange bitters\u003c/li>\n\u003cli>The peel of 1/2 of an orange (large pieces are best, because you’ll want easy removal.)\u003c/li>\n\u003cli>1/2 teaspoon Aleppo pepper (or chile flakes, if you want a little extra heat.)\u003c/li>\n\u003cli>1 teaspoon calcium water (powder comes with your packet of Pomona Universal Pectin)\u003c/li>\n\u003cli>3/4 teaspoon of powdered Pomona’s Universal Pectin mixed with:\u003cbr>\n 1 teaspoon of granulated sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cp> \t\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pouring-Jelly.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pouring-Jelly-190x190.png\" alt=\"Pouring Kentucky Jelly. Photo: Michael Procopio\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59549\">\u003c/a>\u003c/p>\n\u003cli>In a medium-sized, heavy-bottomed pot, add bourbon, cherry juice, orange peel, bitters, sugar, lemon juice, and pepper flakes. Bring to a boil, then turn off the heat and let stand for 30 minutes to allow the flavors to mingle properly.\u003c/li>\n\u003cli>Remove orange peel. Add calcium water and stir into your liquid. Add the sugar/pectin mixture, bring to a boil, and stir, stir, stir to prevent the pectin from clumping. To see if the concoction has gelled to you liking, place a small spoonful onto a chilled plate and see how it sets up when cool. Too firm? Add a little more juice and try again. Too runny? Add a little more pectin and see what happens.\u003c/li>\n\u003cli>Pour hot jelly in to clean, sterilized jars and process according to instructions from the \u003ca href=\"http://nchfp.uga.edu/how/can_home.html\">National Center for Home Food Preservation\u003c/a>.\u003c/li>\n\u003cli>To serve: spread it on toast, on crackers, on cheese, on any food stuff that seems in need of lubrication.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"I decided to make my own Kentucky jelly, the old-fashioned way, just to take the bad taste out of my mouth. And when I say “old-fashioned,” I mean like the cocktail of the same name. ","status":"publish","parent":0,"modified":1365321880,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":811},"headData":{"title":"KY Jelly Is My New Jam | KQED","description":"I decided to make my own Kentucky jelly, the old-fashioned way, just to take the bad taste out of my mouth. And when I say “old-fashioned,” I mean like the cocktail of the same name. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KY Jelly Is My New Jam","datePublished":"2013-04-05T21:48:29.000Z","dateModified":"2013-04-07T08:04:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59541 http://blogs.kqed.org/bayareabites/?p=59541","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/05/ky-jelly-is-my-new-jam/","disqusTitle":"KY Jelly Is My New Jam","path":"/bayareabites/59541/ky-jelly-is-my-new-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KY-Jelly.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KY-Jelly-287x290.png\" alt=\"KY Jelly. Photo: Michael Procopio\" width=\"287\" height=\"290\" class=\"alignleft size-medium wp-image-59547\">\u003c/a>If it’s sweet and smearable, you will find it spooned upon my morning toast. Jams, jellies, marmalades, conserves, confitures– I love them all.\u003c/p>\n\u003cp>I’ve had fig paste from Morocco, cloudberry jam from Newfoundland, and pearl jam from Seattle. If there is a place on earth whose fruit spread I have not sampled, it is only a matter of time before I do. So you can imagine my delight when I wandered into Walgreen’s and made rather unexpected discovery.\u003c/p>\n\u003cp>I was looking for shaving cream, but found myself lost in the feminine hygiene aisle when I saw it. Wedged between boxes of home pregnancy tests and Summer’s Eve, I came across a spread I never knew existed: Kentucky jelly. I was amused by its placement in the store, assuming perhaps that it was being marketed to pregnant women. Or at least very clean ones. If it was delicious enough to be recommended by gynecologists, it was good enough for me. I snatched up a box and headed to the checkout line, forgetting all about the shaving cream.\u003c/p>\n\u003cp>When I returned home, I pulled the jelly out of its box after I put my bread slices in the oven to do their thing. The pale blue container I held in my hand gave little away as to what flavors lay hidden inside. I did, however, admire the packaging: a squeezeable tube. So convenient for spreading upon one’s toast, I thought.\u003c/p>\n\u003cp>Unscrewing the plastic cap to remove the tamper-proof seal, I replaced it and squirted a generous amount of the jelly onto my hot toast. I was surprised by the clearness of it but, undeterred, I bit in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was not what I imagined Kentucky to taste like. I was disappointed by its glycerin flavor and viscous mouthfeel. \u003cstrong>And it was not organic.\u003c/strong> My friends from there are colorful and interesting, so why wasn’t the official jelly of The Bluegrass State the same? I tried to imagine Kat and Jackie spreading it on their muffins in the morning. And then I immediately tried to imagine something else.\u003c/p>\n\u003cp>KY jelly does a great disservice to The Great Commonwealth, no matter what gynecologists may think of it. When I think of Kentucky, I think of bourbon, racehorses, summer heat, bourbon, cherries, and bourbon. I think of good old-fashioned traditions upheld like Derby Day and the making of \u003ca href=\"http://en.wikipedia.org/wiki/Burgoo\">burgoo\u003c/a> and hot brown. And though I may think of \u003ca href=\"http://www.youtube.com/watch?v=uiVuvzWThfU\">Loretta Lynn using Crisco\u003c/a> in her pie, I never, ever think of her using KY Jelly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Old-Fashioned-Kentucky-Jelly.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Old-Fashioned-Kentucky-Jelly.png\" alt=\"Old-Fashioned Kentucky Jelly. Photo: Michael Procopio\" width=\"611\" height=\"611\" class=\"aligncenter size-full wp-image-59548\">\u003c/a>\u003c/p>\n\u003ch2>Old Fashioned Kentucky Jelly\u003c/h2>\n\u003cp>I decided to make my own Kentucky jelly, the old-fashioned way, just to take the bad taste out of my mouth. And when I say “old-fashioned,” I mean like the cocktail of the same name. Though my friends from The Hemp State might disagree, this recipe is how I imagine their signature spread should be:\u003c/p>\n\u003cp>Sticky, sweet, a whiff of bourbon, and the gentle kick of a thoroughbred thrown in for good measure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes two 8 ounce jars of KY jelly.\u003c/strong> Keep one for yourself and give the other to someone you’d like to see use it.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cups Kentucky bourbon\u003c/li>\n\u003cli>1 1/2 cups black cherry juice (Knudsen makes a great one using cherries and nothing else, which is ideal.)\u003c/li>\n\u003cli>2 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 cup of sugar\u003c/li>\n\u003cli>3 or 4 good dashes of orange bitters\u003c/li>\n\u003cli>The peel of 1/2 of an orange (large pieces are best, because you’ll want easy removal.)\u003c/li>\n\u003cli>1/2 teaspoon Aleppo pepper (or chile flakes, if you want a little extra heat.)\u003c/li>\n\u003cli>1 teaspoon calcium water (powder comes with your packet of Pomona Universal Pectin)\u003c/li>\n\u003cli>3/4 teaspoon of powdered Pomona’s Universal Pectin mixed with:\u003cbr>\n 1 teaspoon of granulated sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cp> \t\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pouring-Jelly.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pouring-Jelly-190x190.png\" alt=\"Pouring Kentucky Jelly. Photo: Michael Procopio\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59549\">\u003c/a>\u003c/p>\n\u003cli>In a medium-sized, heavy-bottomed pot, add bourbon, cherry juice, orange peel, bitters, sugar, lemon juice, and pepper flakes. Bring to a boil, then turn off the heat and let stand for 30 minutes to allow the flavors to mingle properly.\u003c/li>\n\u003cli>Remove orange peel. Add calcium water and stir into your liquid. Add the sugar/pectin mixture, bring to a boil, and stir, stir, stir to prevent the pectin from clumping. To see if the concoction has gelled to you liking, place a small spoonful onto a chilled plate and see how it sets up when cool. Too firm? Add a little more juice and try again. Too runny? Add a little more pectin and see what happens.\u003c/li>\n\u003cli>Pour hot jelly in to clean, sterilized jars and process according to instructions from the \u003ca href=\"http://nchfp.uga.edu/how/can_home.html\">National Center for Home Food Preservation\u003c/a>.\u003c/li>\n\u003cli>To serve: spread it on toast, on crackers, on cheese, on any food stuff that seems in need of lubrication.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59541/ky-jelly-is-my-new-jam","authors":["5017"],"categories":["bayareabites_2638","bayareabites_334","bayareabites_12"],"tags":["bayareabites_799","bayareabites_347","bayareabites_11508","bayareabites_11509","bayareabites_11507"],"featImg":"bayareabites_59556","label":"bayareabites"},"bayareabites_48116":{"type":"posts","id":"bayareabites_48116","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48116","score":null,"sort":[1346684430000]},"guestAuthors":[],"slug":"flaming-caprese-salad-with-peaches-mozzarella-and-bourbon","title":"Flaming Caprese Salad with Peaches, Mozzarella and Bourbon","publishDate":1346684430,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48492\">\u003c/a>\u003c/p>\n\u003cp>So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco! \u003c/p>\n\u003cp>Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but \u003cem>soooo\u003c/em> scary! And guess what, it's not. It's rather easy.\u003c/p>\n\u003cp>Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Qguguc1HCJs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 fresh organic peaches\u003c/li>\n\u003cli>10 1-inch cubes of mozzarella, about 4 ounces\u003c/li>\n\u003cli>2 ounces of bourbon\u003c/li>\n\u003cli>3 fresh organic basil leaves\u003c/li>\n\u003cli>Spring mix\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\" alt=\"Peaches\" title=\"Peaches\" width=\"560\" class=\"alignnone size-full wp-image-48119\">\u003c/a>\u003c/p>\n\u003cp>2. Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\" alt=\"Fresh Mozzarella\" title=\"Fresh Mozzarella\" width=\"560\" class=\"alignnone size-full wp-image-48120\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you. \u003c/p>\n\u003cp>4. As soon as things start to sizzle, turn off the flame. \u003c/p>\n\u003cp>5. Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\" alt=\"Peaches and Mozzarella Flambe\" title=\"Peaches and Mozzarella Flambe\" width=\"560\" class=\"alignnone size-full wp-image-48125\">\u003c/a>\u003c/p>\n\u003cp>6. Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella. \u003c/p>\n\u003cp>7. Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix. \u003c/p>\n\u003cp>8. Tear up the basil leaves and top the salad with them. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48495\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":" I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. ","status":"publish","parent":0,"modified":1345735546,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/Qguguc1HCJs"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":462},"headData":{"title":"Flaming Caprese Salad with Peaches, Mozzarella and Bourbon | KQED","description":" I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Flaming Caprese Salad with Peaches, Mozzarella and Bourbon","datePublished":"2012-09-03T15:00:30.000Z","dateModified":"2012-08-23T15:25:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48116 http://blogs.kqed.org/bayareabites/?p=48116","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/03/flaming-caprese-salad-with-peaches-mozzarella-and-bourbon/","disqusTitle":"Flaming Caprese Salad with Peaches, Mozzarella and Bourbon","path":"/bayareabites/48116/flaming-caprese-salad-with-peaches-mozzarella-and-bourbon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48492\">\u003c/a>\u003c/p>\n\u003cp>So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco! \u003c/p>\n\u003cp>Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but \u003cem>soooo\u003c/em> scary! And guess what, it's not. It's rather easy.\u003c/p>\n\u003cp>Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Qguguc1HCJs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 fresh organic peaches\u003c/li>\n\u003cli>10 1-inch cubes of mozzarella, about 4 ounces\u003c/li>\n\u003cli>2 ounces of bourbon\u003c/li>\n\u003cli>3 fresh organic basil leaves\u003c/li>\n\u003cli>Spring mix\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\" alt=\"Peaches\" title=\"Peaches\" width=\"560\" class=\"alignnone size-full wp-image-48119\">\u003c/a>\u003c/p>\n\u003cp>2. Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\" alt=\"Fresh Mozzarella\" title=\"Fresh Mozzarella\" width=\"560\" class=\"alignnone size-full wp-image-48120\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you. \u003c/p>\n\u003cp>4. As soon as things start to sizzle, turn off the flame. \u003c/p>\n\u003cp>5. Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\" alt=\"Peaches and Mozzarella Flambe\" title=\"Peaches and Mozzarella Flambe\" width=\"560\" class=\"alignnone size-full wp-image-48125\">\u003c/a>\u003c/p>\n\u003cp>6. Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella. \u003c/p>\n\u003cp>7. Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix. \u003c/p>\n\u003cp>8. Tear up the basil leaves and top the salad with them. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48495\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48116/flaming-caprese-salad-with-peaches-mozzarella-and-bourbon","authors":["5362"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_799","bayareabites_10711","bayareabites_10712","bayareabites_2267","bayareabites_1815"],"featImg":"bayareabites_48125","label":"bayareabites"},"bayareabites_45077":{"type":"posts","id":"bayareabites_45077","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45077","score":null,"sort":[1340824901000]},"guestAuthors":[],"slug":"liquid-pie-bourbon-and-berry-cocktail-made-with-beer","title":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)","publishDate":1340824901,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Called \"Liquid Pie,\" this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!","status":"publish","parent":0,"modified":1340829676,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/1niuNdsh6rw"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":337},"headData":{"title":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer) | KQED","description":"Called "Liquid Pie," this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)","datePublished":"2012-06-27T19:21:41.000Z","dateModified":"2012-06-27T20:41:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45077 http://blogs.kqed.org/bayareabites/?p=45077","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/","disqusTitle":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)","path":"/bayareabites/45077/liquid-pie-bourbon-and-berry-cocktail-made-with-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45077/liquid-pie-bourbon-and-berry-cocktail-made-with-beer","authors":["5362"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_1244","bayareabites_1875","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_14753","bayareabites_805","bayareabites_1183","bayareabites_799","bayareabites_1561","bayareabites_10555"],"featImg":"bayareabites_45081","label":"bayareabites"},"bayareabites_36610":{"type":"posts","id":"bayareabites_36610","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36610","score":null,"sort":[1324742432000]},"guestAuthors":[],"slug":"on-traditions-and-cocktails","title":"On Holiday Traditions and Cocktails","publishDate":1324742432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\" alt=\"the stone fence\" title=\"the stone fence\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-36611\">\u003c/a>\u003cbr>\nTraditions are a funny thing. So many of us cling to them as a source of comfort, as a \"it's the way we've always done things.\" And so many of them are lovely and wonderful and important. But the truth of the matter is: times change, people change, traditions should change a little too. There has to be a spaciousness to the routine of the holidays, to welcoming new members of the family, accommodating new tastes and needs, and keeping things fresh. On \u003ca href=\"http://asweetspoonful.com/\">my own blog\u003c/a> recently I discussed another wonderful food blog, \u003ca href=\"http://www.remedialeating.com/\">Remedial Eating\u003c/a>. In talking about her family’s Halloween this past year, writer Molly Hays said, “And that’s when I remembered the important thing about traditions, that they’re only as good as the happy they bring. And sometimes that looks like repeating what was. And sometimes that looks like forgetting all that.” I think acknowledging that certain routines are no longer working is the hardest part. Elevating the happy in lieu of the stone-cold tradition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\" alt=\"christmas tree\" title=\"christmas tree\" width=\"425\" height=\"638\" class=\"alignnone size-full wp-image-36613\">\u003c/a>\u003cbr>\nIn my own family, ever since my parents divorced (many moons ago), both my Mom and my Dad made efforts to carve out traditions of their own that were unique to each household. For my Dad, this was Cookie Night. It took place the night of the 23rd every year and my two sisters and I would each choose a cookie recipe, supply an ingredient list and my Dad would pick up what we needed along with a slew of festive cookie tins. We'd set a time that worked for everyone and convene to get our baking on.\u003c/p>\n\u003cp>Well, Cookie Night became inconvenient after a few years so we switched gears to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\">Cookie Day\u003c/a>. When three recipes became overwhelming, we limited it to two. And then one. This year, we're not doing Cookie Day at all. Truthfully it just got old. No one really enjoyed it anymore but was too nervous to admit it to one another. Cookie Day had become a burden. We'll still see one another on that day, I'm sure we'll still eat our fair share of cookies, but we won't devote an entire day to making obligation tins that no one's all that excited about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\" alt=\"ingredients for the stone fence\" title=\"ingredients for the stone fence\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-36612\">\u003c/a>\u003c/p>\n\u003cp>And so we come to cocktails. An odd transition in one sense but a perfectly logical one in another. We drink during the holidays at my house. For many reasons, some of which wouldn't be news to you, I'm sure. But really more out of celebration than anything. And we usually drink the same thing. Champagne on Christmas Eve. Spiked Cider on Christmas Day. It doesn't really change or waver. It's just what we've always done. Until this year. I'm introducing a new cocktail into the holiday line-up, one that I think will make everyone happy as it has a little bourbon (which my sisters love), apple cider (which my mom loves) and lemon and bitters which I love. It's a twist on a bourbon-based cocktail called The Stone Fence. Traditionally, The Stone Fence is made with either bourbon or rye and a splash of cider and soda water. Folks have dressed it up over the years with lemon, bitters, ginger, maple syrup, apple brandy, or a variety of spices. My version exists somewhere in between the traditional Stone Fence and the tarted up version. It's not at all too sweet, and the flavors are perfectly balanced yet nuanced. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While you may not do cocktails such during the holidays, let me encourage you to think about what would make everyone happy. What would make \u003cem>you\u003c/em> happy? Because sometimes change can be a good, welcome thing. And if you ask me, change in the form of whiskey is always good. Happy drinking, cookie baking, and merry-making to you and yours!\u003c/p>\n\u003cp>\u003cstrong>The Stone Fence\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 Cocktails\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/2 cups hard apple cider\u003cbr>\n2 ounces bourbon or whiskey\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup seltzer\u003cbr>\n4 dashes bitters\u003cbr>\n2 cinnamon sticks, to garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Directions:\u003c/em>\u003cbr>\nCombine the cider, whiskey, lemon juice, and bitters in a medium bowl. Divide among two of your favorite glasses and top off with seltzer water, add a few ice cubes, and give each a good stir. Garnish with cinnamon sticks, and serve right away. \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon talks about holiday traditions, and includes a warming whiskey-based cocktail called the Stone Fence. ","status":"publish","parent":0,"modified":1324666929,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":736},"headData":{"title":"On Holiday Traditions and Cocktails | KQED","description":"Megan Gordon talks about holiday traditions, and includes a warming whiskey-based cocktail called the Stone Fence. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"On Holiday Traditions and Cocktails","datePublished":"2011-12-24T16:00:32.000Z","dateModified":"2011-12-23T19:02:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36610 http://blogs.kqed.org/bayareabites/?p=36610","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/24/on-traditions-and-cocktails/","disqusTitle":"On Holiday Traditions and Cocktails","path":"/bayareabites/36610/on-traditions-and-cocktails","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\" alt=\"the stone fence\" title=\"the stone fence\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-36611\">\u003c/a>\u003cbr>\nTraditions are a funny thing. So many of us cling to them as a source of comfort, as a \"it's the way we've always done things.\" And so many of them are lovely and wonderful and important. But the truth of the matter is: times change, people change, traditions should change a little too. There has to be a spaciousness to the routine of the holidays, to welcoming new members of the family, accommodating new tastes and needs, and keeping things fresh. On \u003ca href=\"http://asweetspoonful.com/\">my own blog\u003c/a> recently I discussed another wonderful food blog, \u003ca href=\"http://www.remedialeating.com/\">Remedial Eating\u003c/a>. In talking about her family’s Halloween this past year, writer Molly Hays said, “And that’s when I remembered the important thing about traditions, that they’re only as good as the happy they bring. And sometimes that looks like repeating what was. And sometimes that looks like forgetting all that.” I think acknowledging that certain routines are no longer working is the hardest part. Elevating the happy in lieu of the stone-cold tradition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\" alt=\"christmas tree\" title=\"christmas tree\" width=\"425\" height=\"638\" class=\"alignnone size-full wp-image-36613\">\u003c/a>\u003cbr>\nIn my own family, ever since my parents divorced (many moons ago), both my Mom and my Dad made efforts to carve out traditions of their own that were unique to each household. For my Dad, this was Cookie Night. It took place the night of the 23rd every year and my two sisters and I would each choose a cookie recipe, supply an ingredient list and my Dad would pick up what we needed along with a slew of festive cookie tins. We'd set a time that worked for everyone and convene to get our baking on.\u003c/p>\n\u003cp>Well, Cookie Night became inconvenient after a few years so we switched gears to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\">Cookie Day\u003c/a>. When three recipes became overwhelming, we limited it to two. And then one. This year, we're not doing Cookie Day at all. Truthfully it just got old. No one really enjoyed it anymore but was too nervous to admit it to one another. Cookie Day had become a burden. We'll still see one another on that day, I'm sure we'll still eat our fair share of cookies, but we won't devote an entire day to making obligation tins that no one's all that excited about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\" alt=\"ingredients for the stone fence\" title=\"ingredients for the stone fence\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-36612\">\u003c/a>\u003c/p>\n\u003cp>And so we come to cocktails. An odd transition in one sense but a perfectly logical one in another. We drink during the holidays at my house. For many reasons, some of which wouldn't be news to you, I'm sure. But really more out of celebration than anything. And we usually drink the same thing. Champagne on Christmas Eve. Spiked Cider on Christmas Day. It doesn't really change or waver. It's just what we've always done. Until this year. I'm introducing a new cocktail into the holiday line-up, one that I think will make everyone happy as it has a little bourbon (which my sisters love), apple cider (which my mom loves) and lemon and bitters which I love. It's a twist on a bourbon-based cocktail called The Stone Fence. Traditionally, The Stone Fence is made with either bourbon or rye and a splash of cider and soda water. Folks have dressed it up over the years with lemon, bitters, ginger, maple syrup, apple brandy, or a variety of spices. My version exists somewhere in between the traditional Stone Fence and the tarted up version. It's not at all too sweet, and the flavors are perfectly balanced yet nuanced. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While you may not do cocktails such during the holidays, let me encourage you to think about what would make everyone happy. What would make \u003cem>you\u003c/em> happy? Because sometimes change can be a good, welcome thing. And if you ask me, change in the form of whiskey is always good. Happy drinking, cookie baking, and merry-making to you and yours!\u003c/p>\n\u003cp>\u003cstrong>The Stone Fence\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 Cocktails\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/2 cups hard apple cider\u003cbr>\n2 ounces bourbon or whiskey\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup seltzer\u003cbr>\n4 dashes bitters\u003cbr>\n2 cinnamon sticks, to garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Directions:\u003c/em>\u003cbr>\nCombine the cider, whiskey, lemon juice, and bitters in a medium bowl. Divide among two of your favorite glasses and top off with seltzer water, add a few ice cubes, and give each a good stir. Garnish with cinnamon sticks, and serve right away. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36610/on-traditions-and-cocktails","authors":["5072"],"categories":["bayareabites_1244","bayareabites_1763"],"tags":["bayareabites_799","bayareabites_558","bayareabites_8647","bayareabites_89","bayareabites_8603"],"featImg":"bayareabites_36611","label":"bayareabites"},"bayareabites_36101":{"type":"posts","id":"bayareabites_36101","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36101","score":null,"sort":[1323025279000]},"guestAuthors":[],"slug":"holiday-cocktails-for-a-crowd","title":"Holiday Cocktails for a Crowd","publishDate":1323025279,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n","blocks":[],"excerpt":"Dust off the punch bowl! Jazz up the crock-pot! Holiday cocktails to bring warmth and cheer to the whole party. ","status":"publish","parent":0,"modified":1449087760,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1661},"headData":{"title":"Holiday Cocktails for a Crowd | KQED","description":"Dust off the punch bowl! Jazz up the crock-pot! Holiday cocktails to bring warmth and cheer to the whole party. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Cocktails for a Crowd","datePublished":"2011-12-04T19:01:19.000Z","dateModified":"2015-12-02T20:22:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36101 http://blogs.kqed.org/bayareabites/?p=36101","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/","disqusTitle":"Holiday Cocktails for a Crowd","path":"/bayareabites/36101/holiday-cocktails-for-a-crowd","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36101/holiday-cocktails-for-a-crowd","authors":["5038"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_1763","bayareabites_119"],"tags":["bayareabites_799","bayareabites_558","bayareabites_14760","bayareabites_3138","bayareabites_8548"],"featImg":"bayareabites_36165","label":"bayareabites_15122"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","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.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"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","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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