Celebrity Chefs Recipes: Chris Cosentino's Christmas Duck with Endive and Orange
Celebrity Chefs Recipes: Ryan Farr's Posole Rojo
Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail
Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas
Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine
New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette
New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo
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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"marciagagliardi":{"type":"authors","id":"11398","meta":{"index":"authors_1591205172","id":"11398","found":true},"name":"Marcia Gagliardi","firstName":"Marcia","lastName":"Gagliardi","slug":"marciagagliardi","email":"marcia@tablehopper.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?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":"Marcia Gagliardi | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marciagagliardi"},"gcheung":{"type":"authors","id":"11404","meta":{"index":"authors_1591205172","id":"11404","found":true},"name":"Grace Cheung","firstName":"Grace","lastName":"Cheung","slug":"gcheung","email":"gcheung@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["administrator"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Grace Cheung | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gcheung"},"jenbiesty":{"type":"authors","id":"11559","meta":{"index":"authors_1591205172","id":"11559","found":true},"name":"Jennifer Biesty","firstName":"Jennifer","lastName":"Biesty","slug":"jenbiesty","email":"jen@shakewellbar.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>Jennifer Biesty\u003c/strong>\r\n\r\n\u003cstrong>Chef-Owner\u003c/strong>\r\n\r\n\u003cstrong>Shakewell-Oakland\u003c/strong>\r\n\r\nChef Jennifer Biesty started cooking in her hometown of Brooklyn, New York, when she was in high school, after becoming one of the youngest students at the CIA in Hyde Park, NY. Biesty interned in New Orleans at the acclaimed Sazerac restaurant, after graduation she returning to Manhattan and joining the four star team of Aquavit with Marcus Samuelsson\r\n\r\nBiesty moved to San Francisco to cook with chef Loretta Keller at Bizou & C0C0500. She gained an in-depth understanding of the farm-to-table process, and took advantage of the freedom Keller gave her to handcraft farm to table menus.\r\n\r\nBiesty moved to Paris to gain experience of European culinary culture, spending time in France, Spain and Italy before settling in London cooking with Jamie Oliver, Ruth Rodgers and Rose Gray at The River Café. She returned to San Francisco to cook with Chef Traci des Jardins and Chef Richard Reddington at Jardinière restaurant.\r\n\r\nAs Chef de cuisine at COCO5OO, \u003cem>StarChefs.com \u003c/em>recognized Biesty as a Rising Star Chef. Shortly after this recognition Biesty competed on Top Chef season four an experience that she remembers fondly as florid accomplishment.\r\n\r\nFollowing \u003cem>Top Chef Chicago\u003c/em>, Biesty became Executive Chef San Francisco’s Sir Francis Drake Hotel and Scala’s bistro. It is here Biesty met her future Shakewell business partner, Executive Pastry Chef Tim Nugent, whom she worked alongside for five years before opening Shakewell. 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In 2009, with immeasurable help from family and friends, he founded San Francisco’s 4505 Meats, an artisan whole-animal meat company devoted to sustainable practices. Dedicated to flavor and quality, and with a strong commitment to supporting the local food community, 4505 Meats has been a staple at the San Francisco Ferry Plaza Farmer's Market for over six years. In 2012, Ryan opened the doors to the 4505 Meats Butcher Shop in the Mission neighborhood, using whole animals from local farms and ranches and selling their patented chicharrones. 4505 Burgers & BBQ, the company’s first restaurant, opened in San Francisco in 2014 in a building equipped with one of the city’s last-remaining historic wood-fired barbecue pits. Ryan is the author of Whole Beast Butchery and Sausage Making (both from Chronicle Books) and became a member of the Fatback Collective, a national organization of chefs and restaurateurs who work to forge and support stronger communities in 2014. Since closing the Butcher Shop in 2015, Ryan continues to focus on the success of 4505 Burgers & BBQ and the growth of 4505 Chicharrones, which have since gained nationwide distribution. 4505 Burgers & BBQ will be opening their second location in Oakland in early 2019.","avatar":"https://secure.gravatar.com/avatar/bf3800fdf03a75a5a38d3dd8682b8aaf?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Ryan Farr | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/bf3800fdf03a75a5a38d3dd8682b8aaf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/bf3800fdf03a75a5a38d3dd8682b8aaf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ryanfarr"},"chriscosentino":{"type":"authors","id":"11571","meta":{"index":"authors_1591205172","id":"11571","found":true},"name":"Chris Cosentino","firstName":"Chris","lastName":"Cosentino","slug":"chriscosentino","email":"chris@chefchriscosentino.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Passionate author, chef, cyclist and philanthropist, Chris Cosentino is co-owner of San Francisco’s celebrated \u003ca href=\"http://cockscombsf.com\">Cockscomb\u003c/a> restaurant, \u003ca href=\"https://gojackrabbitgo.com\">Jackrabbit\u003c/a> in Portland, OR, and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley, with partner Oliver Wharton and parent company Delicious MFG & CO.\r\n\r\nA graduate of the culinary program at Johnson & Wales University, Cosentino cooked at some of the country’s most beloved restaurants, including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the Bay Area, before opening Incanto, his first executive chef position. At Incanto, Cosentino drew critical acclaim for his innovative Italian and whole animal cooking. During Incanto’s twelve-year tenure, Cosentino mastered the art of hand-crafted cured meats and helped raise awareness about utilizing the entire animal, including its offal.\r\n\r\nIn 2014, Cosentino opened Cockscomb, showcasing a range of sustainable meat cuts and dishes inspired by the city’s rich culinary and artistic history. His cooking at Cockscomb earned a glowing 3-star review from \u003cem>San Francisco Chronicle\u003c/em>’s restaurant critic Michael Bauer, who noted of the restaurant: \"There’s nothing else like it, and Cosentino has a consistent, unwavering vision.\"\r\n\r\n2017 brought great change and growth for Delicious MFG & CO. Drawing inspiration from Portland’s history, Cosentino and Wharton opened Jackrabbit in spring to highlight the Pacific Northwest’s rich ingredient palate and talented artisans, followed by Acacia House at Los Alcobas Napa Valley. Acacia House opened in summer 2017 to rave reviews “Cosentino strategically blends his bold style with a more refined approach” offers a modern interpretation of classic focusing on the origins of the amazing grape varietals found in Napa; France, Portugal, Spain, Italy & Germany.\r\n\r\nAuthor of the 2012 cookbook \u003cem>Beginnings: My Way to Start a Meal\u003c/em>, Cosentino’s long-awaited \u003ca href=\"https://www.amazon.com/Offal-Good-Cooking-Heart-Guts/dp/0770435122\">\u003cem>Offal Good\u003c/em>: Cooking from the Heart with Guts,\u003c/a> was released in fall 2017, celebrating whole-animal cooking. He also collaborated with Marvel and wrote \u003cem>Wolverine: In The Flesh\u003c/em>. Cosentino won season four of BRAVO's \"Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation, and he is a member of \u003cem>Chefs Cycle\u003c/em>, a 300-mile annual bicycle ride that raises funds and awareness in support of No Kid Hungry.\r\n\r\nHe lives in San Francisco with his wife Tatiana, and son Easton.\r\n\r\nYou can learn more about chef Chris Cosentino at:\r\n\r\n\u003ca href=\"https://www.chefchriscosentino.com\">www.chefchriscosentino.com\u003c/a>\r\n\r\nFollow him on Instagram \u003ca href=\"https://www.instagram.com/chefchriscosentino/?hl=en\">@chefchriscosentino\u003c/a>\r\n\r\nfollow him on Twitter \u003ca href=\"https://twitter.com/chefcosentino1?lang=en\">@chefcosentino1\u003c/a>","avatar":"https://secure.gravatar.com/avatar/26bac3caa9fcdab229a345ced783f7ed?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Chris Cosentino | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/26bac3caa9fcdab229a345ced783f7ed?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/26bac3caa9fcdab229a345ced783f7ed?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/chriscosentino"},"emilyluchetti":{"type":"authors","id":"11572","meta":{"index":"authors_1591205172","id":"11572","found":true},"name":"Emily Luchetti","firstName":"Emily","lastName":"Luchetti","slug":"emilyluchetti","email":"emilyluchetti@icloud.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Emily Luchetti has helped to define what great pastry in America means. After attending culinary school and working within New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, Emily switched to the sweet side of the kitchen and didn’t look back. She was the pastry chef at Stars for eight years and also co-owned the retail bakery \u003cem>StarBake\u003c/em>.\r\n\r\nEmily was then Executive Pastry Chef at San Francisco’s \u003cem>Farallon\u003c/em> from 1997-2014 and Waterbar from 2008-2014. In 2014, she joined the dynamic and creative team at Big Night Restaurant Group (\u003cem>The Cavalier, Marlowe, Park Tavern, Leo’s Oyster Bar\u003c/em>).\r\n\r\nEmily’s pastry style is focused – she creates simple, elegant desserts that are full of flavor. “My goal in creating desserts is to make them fun, straightforward and flavorful – desserts designed to please, delight and just make life rosier,” she said.\r\n\r\nEmily has authored many books on the subject of pastry. Among them are \u003cem>Stars Desserts\u003c/em> (HarperCollins, 1991), \u003cem>Four Star Desserts\u003c/em> (HarperCollins, 1995), \u003cem>A Passion for Desserts\u003c/em>(Chronicle Books, 2003), \u003cem>A Passion for Ice Cream\u003c/em> (Chronicle Books, 2006) and \u003cem>The Fearless Baker\u003c/em> (Little, Brown and Company, 2011). Her first two books were re-released as\u003cem>Classic Stars Desserts\u003c/em> (Chronicle Books, 2007).\r\n\r\nEmily’s honors include the 1998 San Francisco \u003cem>Focus Magazine\u003c/em> Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 \u003cem>Food Arts Magazine\u003c/em> Silver Spoon Award and the 2004 James Beard Foundation award for Outstanding Pastry Chef. In 2009 the \u003cem>San Francisco Chronicle\u003c/em> chose Emily as one of the 20 Visionary Chefs in the Bay Area, and she was inducted into the Culinary Pioneers of America. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.\r\n\r\nEmily is passionate about teaching and mentoring chefs and restaurateurs, serving as a Dean at The International Culinary Center in New York. She is the founder of\u003cstrong>\u003ca href=\"http://www.emilyluchetti.com/dessertworthy\">dessertworthy\u003c/a>\u003c/strong> a movement to empower people to be more mindful of their sugar and fat indulgences.\r\n\r\nFrom 1994 to 1999, she served as Chairperson of Women Chefs & Restaurateurs. Emily has served on the James Beard Foundation Board of Trustees for the past 10 years, four years as the Chair of the James Beard Awards Committee and five years as the Chairperson for the Board of Trustees. She also serves as an Oxfam Sister of the Planet.","avatar":"https://secure.gravatar.com/avatar/fffc375e4b7ec1ee51f1e17feb056562?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Emily Luchetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/fffc375e4b7ec1ee51f1e17feb056562?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/fffc375e4b7ec1ee51f1e17feb056562?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/emilyluchetti"}},"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_131638":{"type":"posts","id":"bayareabites_131638","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131638","score":null,"sort":[1544202959000]},"guestAuthors":[],"slug":"how-to-make-your-holiday-dinner-menu-gluten-free","title":"How to Make Your Holiday Dinner Menu Gluten-Free","publishDate":1544202959,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>If you’ve got a house full of hungry guests, preparing Christmas dinner is already stressful. Add in food allergies or restrictions and it’s another coal to the fire (and not one that helps you cook). With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal, and you’ll find that cooking a gluten-free holiday meal isn’t that hard!\u003c/p>\n\u003cp>[contextly_sidebar id=\"Nc1q6EcX6WAsjxkd1nW9qk4StPkDwpMN\"]\u003c/p>\n\u003cp>Fun fact: many food products include gluten in hidden or unexpected ways, so you should always double check your labels if it doesn’t outright say gluten-free. For example, the \u003ca href=\"https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/\">Celiac Disease Foundation\u003c/a> says even lunch meats might contain gluten. The good news: wines and hard liquor/distilled beverages are, for the most part, gluten-free (some makers use a wheat paste to seal their wine barrels).\u003c/p>\n\u003ch2>Hors D'oeuvres\u003c/h2>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-83112\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled eggs\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Deviled eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to go simple, try serving a platter of fresh veggies or sliced cheese and Kalamata olives (or all of the above). Traditional baguettes are out, but your local gluten-free bakeries like \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> or \u003ca href=\"https://wholesome-bakery.myshopify.com/\">Wholesome Bakery\u003c/a> may carry gluten-free French bread — call to find out. Feeling pretty confident about your baking game? Try making Josey Baker Bread’s \u003ca href=\"https://www.kqed.org/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe\">Adventure Bread\u003c/a>!\u003cbr>\nOtherwise, here are a few recipes that will ease your guests’ hunger until the main meal:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini\">Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/a> (replace baguette with a gluten-free option)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola\">Prosciutto-Wrapped Pears with Gorgonzola\u003c/a>(check the cheese does not contain wheat, barley, rye, oats, or malt)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91470/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings\">Spicy Vietnamese Fried Chicken Wings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table\">Homemade Cultured Compound Butter\u003c/a> (to pair with that gluten-free bread)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/82869/recipe-a-grown-up-twist-on-deviled-eggs\">A Grown-Up Twist on Deviled Eggs\u003c/a> (check mustard ingredients to make sure they do not include wheat flour or malt vinegar)\u003c/li>\n\u003c/ul>\n\u003ch2>Sides\u003c/h2>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-89836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing.\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep the sides easy by sticking to vegetable-based recipes. For anything that involves breadcrumbs or a crust, visit a local natural foods store for some gluten-free options.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing\">Gluten-Free Cornbread and Red Pepper Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89627/british-style-roasties-sweet-potato-version\">British-Style Roasties: Sweet Potato Version\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado\">Kale, Pomegranate, Tangerine and Avocado Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette\">Black-Eyed Pea Salad with Sherry Vinaigrette\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/18562/gluten-free-thanksgiving-recipes\">Gluten-Free Dinner Rolls\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Entrees\u003c/h2>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Duck Sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Go beyond the traditional turkey or ham for your holiday dinner! Some of these recipes involve chicken or beef broth which sometimes contain hydrolyzed wheat protein, so check the labels at the store.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas\">Braised Short Ribs with Gremolata\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples\">Braised Pork Shoulder with Sauerkraut and Apples\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange\">Chris Cosentino’s Christmas Duck\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter\">Roast Rack of Lamb with Herb Butter\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Dessert\u003c/h2>\n\u003cfigure id=\"attachment_104498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-final.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many, the best part of dinner is at the end when you just have room for one last bite (so you have to make it count). Preparing gluten-free desserts isn’t terribly difficult, but it’s easy to get confused since baking with wheat flour is the norm for American sweets. For a go-to gluten-free flour recipe, bookmark\u003ca href=\"https://www.kqed.org/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\"> this one\u003c/a> from America's Test Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The following recipes are all gluten-free, but they’ll be a decadent treat for everyone at the table.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues\">Gluten-Free Chocolate Meringues\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents\">Gluten-Free Chocolate-Dipped Almond Crescents\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor\">Pumpkin Caramels\u003c/a> (make sure to use 100% pure maple syrup)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift\">Pomegranate-Apple Pâte de Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Want more recipes? Here’s another \u003ca href=\"https://www.kqed.org/bayareabites/53032/a-gluten-free-holiday-table\">gluten-free holiday menu option.\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"With a few good recipes, you can easily feed everyone at the table an impressive gluten-free holiday meal!","status":"publish","parent":0,"modified":1567629265,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":597},"headData":{"title":"How to Make Your Holiday Dinner Menu Gluten-Free | KQED","description":"With a few good recipes, you can easily feed everyone at the table an impressive gluten-free holiday meal!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131638 https://ww2.kqed.org/bayareabites/?p=131638","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/07/how-to-make-your-holiday-dinner-menu-gluten-free/","disqusTitle":"How to Make Your Holiday Dinner Menu Gluten-Free","path":"/bayareabites/131638/how-to-make-your-holiday-dinner-menu-gluten-free","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’ve got a house full of hungry guests, preparing Christmas dinner is already stressful. Add in food allergies or restrictions and it’s another coal to the fire (and not one that helps you cook). With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal, and you’ll find that cooking a gluten-free holiday meal isn’t that hard!\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Fun fact: many food products include gluten in hidden or unexpected ways, so you should always double check your labels if it doesn’t outright say gluten-free. For example, the \u003ca href=\"https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/\">Celiac Disease Foundation\u003c/a> says even lunch meats might contain gluten. The good news: wines and hard liquor/distilled beverages are, for the most part, gluten-free (some makers use a wheat paste to seal their wine barrels).\u003c/p>\n\u003ch2>Hors D'oeuvres\u003c/h2>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-83112\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled eggs\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Deviled eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to go simple, try serving a platter of fresh veggies or sliced cheese and Kalamata olives (or all of the above). Traditional baguettes are out, but your local gluten-free bakeries like \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> or \u003ca href=\"https://wholesome-bakery.myshopify.com/\">Wholesome Bakery\u003c/a> may carry gluten-free French bread — call to find out. Feeling pretty confident about your baking game? Try making Josey Baker Bread’s \u003ca href=\"https://www.kqed.org/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe\">Adventure Bread\u003c/a>!\u003cbr>\nOtherwise, here are a few recipes that will ease your guests’ hunger until the main meal:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini\">Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/a> (replace baguette with a gluten-free option)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola\">Prosciutto-Wrapped Pears with Gorgonzola\u003c/a>(check the cheese does not contain wheat, barley, rye, oats, or malt)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91470/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings\">Spicy Vietnamese Fried Chicken Wings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table\">Homemade Cultured Compound Butter\u003c/a> (to pair with that gluten-free bread)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/82869/recipe-a-grown-up-twist-on-deviled-eggs\">A Grown-Up Twist on Deviled Eggs\u003c/a> (check mustard ingredients to make sure they do not include wheat flour or malt vinegar)\u003c/li>\n\u003c/ul>\n\u003ch2>Sides\u003c/h2>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-89836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing.\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep the sides easy by sticking to vegetable-based recipes. For anything that involves breadcrumbs or a crust, visit a local natural foods store for some gluten-free options.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing\">Gluten-Free Cornbread and Red Pepper Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89627/british-style-roasties-sweet-potato-version\">British-Style Roasties: Sweet Potato Version\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado\">Kale, Pomegranate, Tangerine and Avocado Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette\">Black-Eyed Pea Salad with Sherry Vinaigrette\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/18562/gluten-free-thanksgiving-recipes\">Gluten-Free Dinner Rolls\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Entrees\u003c/h2>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Duck Sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Go beyond the traditional turkey or ham for your holiday dinner! Some of these recipes involve chicken or beef broth which sometimes contain hydrolyzed wheat protein, so check the labels at the store.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas\">Braised Short Ribs with Gremolata\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples\">Braised Pork Shoulder with Sauerkraut and Apples\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange\">Chris Cosentino’s Christmas Duck\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter\">Roast Rack of Lamb with Herb Butter\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Dessert\u003c/h2>\n\u003cfigure id=\"attachment_104498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-final.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many, the best part of dinner is at the end when you just have room for one last bite (so you have to make it count). Preparing gluten-free desserts isn’t terribly difficult, but it’s easy to get confused since baking with wheat flour is the norm for American sweets. For a go-to gluten-free flour recipe, bookmark\u003ca href=\"https://www.kqed.org/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\"> this one\u003c/a> from America's Test Kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","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>The following recipes are all gluten-free, but they’ll be a decadent treat for everyone at the table.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues\">Gluten-Free Chocolate Meringues\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents\">Gluten-Free Chocolate-Dipped Almond Crescents\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor\">Pumpkin Caramels\u003c/a> (make sure to use 100% pure maple syrup)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift\">Pomegranate-Apple Pâte de Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Want more recipes? Here’s another \u003ca href=\"https://www.kqed.org/bayareabites/53032/a-gluten-free-holiday-table\">gluten-free holiday menu option.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131638/how-to-make-your-holiday-dinner-menu-gluten-free","authors":["11404"],"series":["bayareabites_15122","bayareabites_15124"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_2695","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_558","bayareabites_16285","bayareabites_138","bayareabites_3202","bayareabites_14738","bayareabites_16284"],"featImg":"bayareabites_105443","label":"bayareabites_15124"},"bayareabites_131571":{"type":"posts","id":"bayareabites_131571","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131571","score":null,"sort":[1544032287000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-emily-luchettis-baked-alaska","title":"Celebrity Chefs Recipes: Emily Luchetti's Baked Alaska","publishDate":1544032287,"format":"video","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_114218,bayareabites_131281' label='More Holiday Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Emily Luchetti shows you how to make a holiday showstopper dessert to wow your guests!","status":"publish","parent":0,"modified":1570558031,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":453},"headData":{"title":"Celebrity Chefs Recipes: Emily Luchetti's Baked Alaska | KQED","description":"Chef Emily Luchetti shows you how to make a holiday showstopper dessert to wow your guests!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131571 https://ww2.kqed.org/bayareabites/?p=131571","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/05/celebrity-chefs-recipes-emily-luchettis-baked-alaska/","disqusTitle":"Celebrity Chefs Recipes: Emily Luchetti's Baked Alaska","videoEmbed":"https://youtu.be/WJSm7qkzSHM","path":"/bayareabites/131571/celebrity-chefs-recipes-emily-luchettis-baked-alaska","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_114218,bayareabites_131281","label":"More Holiday Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131571/celebrity-chefs-recipes-emily-luchettis-baked-alaska","authors":["11572"],"series":["bayareabites_16039","bayareabites_15122","bayareabites_15124"],"categories":["bayareabites_63","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_147","bayareabites_558","bayareabites_49","bayareabites_3202"],"featImg":"bayareabites_131573","label":"bayareabites_15124"},"bayareabites_131564":{"type":"posts","id":"bayareabites_131564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131564","score":null,"sort":[1543944185000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange","title":"Celebrity Chefs Recipes: Chris Cosentino's Christmas Duck with Endive and Orange","publishDate":1543944185,"format":"video","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_131551,bayareabites_131562' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"yZY6riXt9QDoxDrDQPdtXLdJvScC6Ph8\"]\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chef Chris Cosentino's Christmas recipe produces a delicious duck with crispy skin to serve as the main attraction for your dinner table.","status":"publish","parent":0,"modified":1570559007,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":827},"headData":{"title":"Celebrity Chefs Recipes: Chris Cosentino's Christmas Duck with Endive and Orange | KQED","description":"Chef Chris Cosentino's Christmas recipe produces a delicious duck with crispy skin to serve as the main attraction for your dinner table.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131564 https://ww2.kqed.org/bayareabites/?p=131564","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/04/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange/","disqusTitle":"Celebrity Chefs Recipes: Chris Cosentino's Christmas Duck with Endive and Orange","videoEmbed":"https://youtu.be/iFxuDaFGB60","path":"/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131551,bayareabites_131562","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","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 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange","authors":["11571"],"series":["bayareabites_16039","bayareabites_15122"],"categories":["bayareabites_63","bayareabites_12744","bayareabites_11028","bayareabites_10028","bayareabites_12549","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_558","bayareabites_16258","bayareabites_3202"],"featImg":"bayareabites_131610","label":"bayareabites_15122"},"bayareabites_131562":{"type":"posts","id":"bayareabites_131562","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131562","score":null,"sort":[1543943465000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-ryan-farrs-posole-rojo","title":"Celebrity Chefs Recipes: Ryan Farr's Posole Rojo","publishDate":1543943465,"format":"video","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>[contextly_sidebar id=\"WZ1JaoGEBZS527z7l9ooDP60oWTKRz2O\"]\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Ryan Farr's Posole Rojo will warm you and your guests up during the holidays, winter and all year round.","status":"publish","parent":0,"modified":1544555882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":673},"headData":{"title":"Celebrity Chefs Recipes: Ryan Farr's Posole Rojo | KQED","description":"Chef Ryan Farr's Posole Rojo will warm you and your guests up during the holidays, winter and all year round.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131562 https://ww2.kqed.org/bayareabites/?p=131562","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/04/celebrity-chefs-recipes-ryan-farrs-posole-rojo/","disqusTitle":"Celebrity Chefs Recipes: Ryan Farr's Posole Rojo","videoEmbed":"https://youtu.be/ujlLfa-x8gM","path":"/bayareabites/131562/celebrity-chefs-recipes-ryan-farrs-posole-rojo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131562/celebrity-chefs-recipes-ryan-farrs-posole-rojo","authors":["11570"],"series":["bayareabites_16039","bayareabites_15122"],"categories":["bayareabites_63","bayareabites_12744","bayareabites_11028","bayareabites_10028","bayareabites_12549","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_558","bayareabites_3202","bayareabites_439"],"featImg":"bayareabites_131569","label":"bayareabites_15122"},"bayareabites_131551":{"type":"posts","id":"bayareabites_131551","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131551","score":null,"sort":[1543942965000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail","title":"Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail","publishDate":1543942965,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n[contextly_sidebar id=\"jcHRav0WcBTgSXyfk3YSmSx8Mhg3R1Wk\"]It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Jen Biesty prepares a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills. ","status":"publish","parent":0,"modified":1544046478,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":295},"headData":{"title":"Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail | KQED","description":"Chef Jen Biesty prepares a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131551 https://ww2.kqed.org/bayareabites/?p=131551","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/04/celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail/","disqusTitle":"Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail","videoEmbed":"https://youtu.be/E4knWoGlPtE","path":"/bayareabites/131551/celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131551/celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail","authors":["11559"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_12744","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_12549","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_558","bayareabites_1561","bayareabites_3202"],"featImg":"bayareabites_131552","label":"bayareabites_16039"},"bayareabites_131578":{"type":"posts","id":"bayareabites_131578","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131578","score":null,"sort":[1543856821000]},"guestAuthors":[],"slug":"table-talk-new-burmese-liholiho-brunch-sunday-suppers-dominican-christmas","title":"Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas","publishDate":1543856821,"format":"standard","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n","blocks":[],"excerpt":"New Burmese in Civic Center, Liholiho Yacht Club brunch, two new Sunday Suppers, and a Dominican Christmas feast.","status":"publish","parent":0,"modified":1544119597,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1577},"headData":{"title":"Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas | KQED","description":"New Burmese in Civic Center, Liholiho Yacht Club brunch, two new Sunday Suppers, and a Dominican Christmas feast.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131578 https://ww2.kqed.org/bayareabites/?p=131578","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/03/table-talk-new-burmese-liholiho-brunch-sunday-suppers-dominican-christmas/","disqusTitle":"Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas","path":"/bayareabites/131578/table-talk-new-burmese-liholiho-brunch-sunday-suppers-dominican-christmas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\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>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\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>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131578/table-talk-new-burmese-liholiho-brunch-sunday-suppers-dominican-christmas","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1763","bayareabites_366","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_558","bayareabites_3202"],"featImg":"bayareabites_131581","label":"bayareabites_16115"},"bayareabites_124214":{"type":"posts","id":"bayareabites_124214","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124214","score":null,"sort":[1514559824000]},"guestAuthors":[],"slug":"size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine","title":"Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine","publishDate":1514559824,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Oenophiles have debated the most desirable characteristics of bubbles in champagne and sparkling wines for centuries, with most purists swearing that the smaller the bubble, the better the wine. But up until recently, few thought to listen to the bubbles themselves for answers.\u003c/p>\n\u003cp>Scientists at the \u003ca href=\"https://www.arlut.utexas.edu\">Applied Research Laboratories\u003c/a> at the University of Texas in Austin normally measure the sound of inflating fish bladders and \u003ca href=\"https://news.nationalgeographic.com/news/energy/2012/02/120207-bubble-curtains-to-protect-whales/\">bubble curtains\u003c/a> that dampen noise from underwater drilling. This time, they decided to listen in on champagne bubbles. \"It was just nerdy curiosity,\" says \u003ca href=\"https://www.researchgate.net/scientific-contributions/58935023_Kyle_S_Spratt\">Kyle Spratt\u003c/a>, who led the research at UT.\u003c/p>\n\u003cp>\"Our first inclination was to drop a hydrophone (underwater microphone) into a glass and see what sort of sounds we heard,\" Spratt says.\u003c/p>\n\u003cp>And, how do sparkling wine bubbles sound? With the right listening equipment, \"they ring like bells,\" he says. And the more expensive bottle did indeed have smaller bubbles, he found.\u003c/p>\n\u003cp>He presented his findings earlier this month at the \u003ca href=\"http://acousticalsociety.org/content/174th-meeting-acoustical-society-america#overlay-context=content/174th-meeting-acoustical-society-america\">Acoustical Society of America\u003c/a>'s annual meeting in New Orleans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spratt and his team listened to the bubbles and analyzed their sounds to determine bubble size and distribution in the glass. \"The pitch at which a bubble rings is related to its size: The smaller the bubble, the higher the pitch,\" he said in his presentation.\u003c/p>\n\u003cp>By tracking how bubbles form and bounce off the glass to ring at various frequencies and pitches, Spratt and his team were able to get a sense of the range of bubble sizes within the individual wines.\u003c/p>\n\u003cp>But the bubbles weren't so simple to measure. The hydrophone had to be extremely small. And the scientists figured out pretty quickly that the vessel holding the sparkling wine had to be a proper flute.\u003c/p>\n\u003cp>Bubbles behave differently on different surfaces, like glass as opposed to Styrofoam, explains Spratt. \"In particular, Styrofoam isn't a smooth surface, but rather, has a bunch of little pockets in it, and because of this, bubbles stick to the surface for longer before breaking off,\" he says. The bubbles in a Styrofoam cup are larger and fewer, and therefore sound very different.\u003c/p>\n\u003cp>As an aside, Spratt says his methods irked some French scientists who were in the room when he presented his findings. \"They were all basically horrified that we'd even think to put champagne into a Styrofoam cup!\"\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894314\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nFor simplicity's sake, Spratt and his colleagues only looked at two wines — the pricey French Moët & Chandon champagne and a cheaper California bubbly by Cook's. While you can't tell much difference with the naked ear (see if you can tell the difference in the raw sound clips), they analyzed them and discovered that the Moët & Chandon had slightly smaller bubbles (about 5 percent smaller), slightly less variation in bubble size and three times the amount of overall bubble \"activity,\" i.e. movement in the glass.\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894990\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nBut sound alone doesn't tell you everything. There are other potential factors in determining wine quality based on bubbles. \u003ca href=\"https://www.npr.org/sections/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The pour\u003c/a>, for one, can make a difference in how many busy bubbles you get in the glass.\u003c/p>\n\u003cp>Also, the age of the bottle can make a difference. \"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO2, the gas that produces the bubbles,\" French chemist \u003ca href=\"http://press.princeton.edu/titles/7811.html\">Gerard Liger-Belair\u003c/a>, author of \u003cem>Uncorked: The Science of Champagne,\u003c/em> told us a few years back.\u003c/p>\n\u003cp>So what if you can only afford the $10 sparkling wine this New Year's Eve? It turns out that bigger bubbles in your wine is not necessarily a bad thing. A \u003ca href=\"https://link.springer.com/article/10.1140%2Fepjst%2Fe2017-02678-7\">recent French study\u003c/a> indicates that when bigger bubbles pop, they give off more aromas.\u003c/p>\n\u003cp>Spratt acknowledges that his data on the bubble acoustics of sparkling wine and champagne is preliminary, but he sees the sound measurement effort becoming a useful quality assurance tool for winemakers.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>April Fulton is a freelance writer and editor and the former host of The Salt. Find her on Twitter \u003c/em>\u003ca href=\"https://twitter.com/fultonhere\">\u003cem>@fultonhere\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Scientists at the University of Texas listened to the bubbles in a champagne and a sparkling wine and found that the more expensive product had smaller, busier bubbles.","status":"publish","parent":0,"modified":1514559824,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.npr.org/player/embed/573855931/573894314","https://www.npr.org/player/embed/573855931/573894990"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":679},"headData":{"title":"Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine | KQED","description":"Scientists at the University of Texas listened to the bubbles in a champagne and a sparkling wine and found that the more expensive product had smaller, busier bubbles.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124214 https://ww2.kqed.org/bayareabites/?p=124214","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/29/size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine/","disqusTitle":"Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine","nprImageCredit":"Viktoria Rodriguez","nprByline":"April Fulton, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images/EyeEm","nprStoryId":"573855931","nprApiLink":"http://api.npr.org/query?id=573855931&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/12/28/573855931/size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine?ft=nprml&f=573855931","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Dec 2017 12:50:00 -0500","nprStoryDate":"Thu, 28 Dec 2017 11:17:25 -0500","nprLastModifiedDate":"Thu, 28 Dec 2017 12:50:05 -0500","path":"/bayareabites/124214/size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oenophiles have debated the most desirable characteristics of bubbles in champagne and sparkling wines for centuries, with most purists swearing that the smaller the bubble, the better the wine. But up until recently, few thought to listen to the bubbles themselves for answers.\u003c/p>\n\u003cp>Scientists at the \u003ca href=\"https://www.arlut.utexas.edu\">Applied Research Laboratories\u003c/a> at the University of Texas in Austin normally measure the sound of inflating fish bladders and \u003ca href=\"https://news.nationalgeographic.com/news/energy/2012/02/120207-bubble-curtains-to-protect-whales/\">bubble curtains\u003c/a> that dampen noise from underwater drilling. This time, they decided to listen in on champagne bubbles. \"It was just nerdy curiosity,\" says \u003ca href=\"https://www.researchgate.net/scientific-contributions/58935023_Kyle_S_Spratt\">Kyle Spratt\u003c/a>, who led the research at UT.\u003c/p>\n\u003cp>\"Our first inclination was to drop a hydrophone (underwater microphone) into a glass and see what sort of sounds we heard,\" Spratt says.\u003c/p>\n\u003cp>And, how do sparkling wine bubbles sound? With the right listening equipment, \"they ring like bells,\" he says. And the more expensive bottle did indeed have smaller bubbles, he found.\u003c/p>\n\u003cp>He presented his findings earlier this month at the \u003ca href=\"http://acousticalsociety.org/content/174th-meeting-acoustical-society-america#overlay-context=content/174th-meeting-acoustical-society-america\">Acoustical Society of America\u003c/a>'s annual meeting in New Orleans.\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>Spratt and his team listened to the bubbles and analyzed their sounds to determine bubble size and distribution in the glass. \"The pitch at which a bubble rings is related to its size: The smaller the bubble, the higher the pitch,\" he said in his presentation.\u003c/p>\n\u003cp>By tracking how bubbles form and bounce off the glass to ring at various frequencies and pitches, Spratt and his team were able to get a sense of the range of bubble sizes within the individual wines.\u003c/p>\n\u003cp>But the bubbles weren't so simple to measure. The hydrophone had to be extremely small. And the scientists figured out pretty quickly that the vessel holding the sparkling wine had to be a proper flute.\u003c/p>\n\u003cp>Bubbles behave differently on different surfaces, like glass as opposed to Styrofoam, explains Spratt. \"In particular, Styrofoam isn't a smooth surface, but rather, has a bunch of little pockets in it, and because of this, bubbles stick to the surface for longer before breaking off,\" he says. The bubbles in a Styrofoam cup are larger and fewer, and therefore sound very different.\u003c/p>\n\u003cp>As an aside, Spratt says his methods irked some French scientists who were in the room when he presented his findings. \"They were all basically horrified that we'd even think to put champagne into a Styrofoam cup!\"\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894314\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nFor simplicity's sake, Spratt and his colleagues only looked at two wines — the pricey French Moët & Chandon champagne and a cheaper California bubbly by Cook's. While you can't tell much difference with the naked ear (see if you can tell the difference in the raw sound clips), they analyzed them and discovered that the Moët & Chandon had slightly smaller bubbles (about 5 percent smaller), slightly less variation in bubble size and three times the amount of overall bubble \"activity,\" i.e. movement in the glass.\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894990\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nBut sound alone doesn't tell you everything. There are other potential factors in determining wine quality based on bubbles. \u003ca href=\"https://www.npr.org/sections/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The pour\u003c/a>, for one, can make a difference in how many busy bubbles you get in the glass.\u003c/p>\n\u003cp>Also, the age of the bottle can make a difference. \"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO2, the gas that produces the bubbles,\" French chemist \u003ca href=\"http://press.princeton.edu/titles/7811.html\">Gerard Liger-Belair\u003c/a>, author of \u003cem>Uncorked: The Science of Champagne,\u003c/em> told us a few years back.\u003c/p>\n\u003cp>So what if you can only afford the $10 sparkling wine this New Year's Eve? It turns out that bigger bubbles in your wine is not necessarily a bad thing. A \u003ca href=\"https://link.springer.com/article/10.1140%2Fepjst%2Fe2017-02678-7\">recent French study\u003c/a> indicates that when bigger bubbles pop, they give off more aromas.\u003c/p>\n\u003cp>Spratt acknowledges that his data on the bubble acoustics of sparkling wine and champagne is preliminary, but he sees the sound measurement effort becoming a useful quality assurance tool for winemakers.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>April Fulton is a freelance writer and editor and the former host of The Salt. Find her on Twitter \u003c/em>\u003ca href=\"https://twitter.com/fultonhere\">\u003cem>@fultonhere\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124214/size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine","authors":["byline_bayareabites_124214"],"categories":["bayareabites_4084","bayareabites_1763","bayareabites_358","bayareabites_119"],"tags":["bayareabites_1693","bayareabites_3202","bayareabites_8657"],"featImg":"bayareabites_124219","label":"bayareabites"},"bayareabites_114225":{"type":"posts","id":"bayareabites_114225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114225","score":null,"sort":[1483028634000]},"guestAuthors":[],"slug":"new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette","title":"New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette","publishDate":1483028634,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.","status":"publish","parent":0,"modified":1543952077,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":588},"headData":{"title":"New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette | KQED","description":"Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114225 http://ww2.kqed.org/bayareabites/?p=114225","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/29/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette/","disqusTitle":"New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette","path":"/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_8941","bayareabites_138","bayareabites_3202"],"featImg":"bayareabites_114298","label":"bayareabites_15124"},"bayareabites_114218":{"type":"posts","id":"bayareabites_114218","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114218","score":null,"sort":[1482776726000]},"guestAuthors":[],"slug":"new-years-eve-bite-sized-crab-cakes-with-spicy-sriracha-mayo","title":"New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo","publishDate":1482776726,"format":"standard","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ","status":"publish","parent":0,"modified":1514561298,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":944},"headData":{"title":"New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo | KQED","description":"Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114218 http://ww2.kqed.org/bayareabites/?p=114218","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/26/new-years-eve-bite-sized-crab-cakes-with-spicy-sriracha-mayo/","disqusTitle":"New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo","path":"/bayareabites/114218/new-years-eve-bite-sized-crab-cakes-with-spicy-sriracha-mayo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114218/new-years-eve-bite-sized-crab-cakes-with-spicy-sriracha-mayo","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_564","bayareabites_11130","bayareabites_3202","bayareabites_12800"],"featImg":"bayareabites_114237","label":"bayareabites_15124"}},"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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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