For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)
Mini Meyer Lemon Curd Cupcakes
New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola
New Year's Day Sweet Potato-Coconut Soup
Ring In the New Year with Gluten-Free Booze!
New Year's Buckeyes
A Sweet Year: Plum Cake for Rosh Hashanah
Lucky Pork
Sponsored
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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. 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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"}},"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_120534":{"type":"posts","id":"bayareabites_120534","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120534","score":null,"sort":[1505229888000]},"guestAuthors":[],"slug":"for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","publishDate":1505229888,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n","blocks":[],"excerpt":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","status":"publish","parent":0,"modified":1554413256,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1601},"headData":{"title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED","description":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"120534 https://ww2.kqed.org/bayareabites/?p=120534","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/12/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too/","disqusTitle":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\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>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\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>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","authors":["5283"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1763","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_90"],"tags":["bayareabites_8300","bayareabites_723","bayareabites_8551","bayareabites_12121","bayareabites_14904","bayareabites_15958","bayareabites_3662","bayareabites_16351","bayareabites_16350","bayareabites_3211","bayareabites_3148","bayareabites_8373","bayareabites_15116","bayareabites_9156"],"featImg":"bayareabites_120614","label":"source_bayareabites_120534"},"bayareabites_105328":{"type":"posts","id":"bayareabites_105328","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105328","score":null,"sort":[1451497877000]},"guestAuthors":[],"slug":"mini-meyer-lemon-curd-cupcakes","title":"Mini Meyer Lemon Curd Cupcakes","publishDate":1451497877,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.","status":"publish","parent":0,"modified":1550013959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":947},"headData":{"title":"Mini Meyer Lemon Curd Cupcakes | KQED","description":"Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105328 http://ww2.kqed.org/bayareabites/?p=105328","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/30/mini-meyer-lemon-curd-cupcakes/","disqusTitle":"Mini Meyer Lemon Curd Cupcakes","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","WpOldSlug":"new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes","path":"/bayareabites/105328/mini-meyer-lemon-curd-cupcakes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","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/105328/mini-meyer-lemon-curd-cupcakes","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1867","bayareabites_15179","bayareabites_706","bayareabites_3211","bayareabites_3202"],"featImg":"bayareabites_105532","label":"source_bayareabites_105328"},"bayareabites_105301":{"type":"posts","id":"bayareabites_105301","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105301","score":null,"sort":[1451351940000]},"guestAuthors":[],"slug":"new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola","title":"New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola","publishDate":1451351940,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The simplicity of this appetizer belies its explosion of sweet-salty flavor.","status":"publish","parent":0,"modified":1451351940,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":467},"headData":{"title":"New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola | KQED","description":"The simplicity of this appetizer belies its explosion of sweet-salty flavor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105301 http://ww2.kqed.org/bayareabites/?p=105301","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/","disqusTitle":"New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","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/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_188","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_3211","bayareabites_3202","bayareabites_11522","bayareabites_714"],"featImg":"bayareabites_105437","label":"source_bayareabites_105301"},"bayareabites_36843":{"type":"posts","id":"bayareabites_36843","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36843","score":null,"sort":[1325430052000]},"guestAuthors":[],"slug":"new-years-day-sweet-potato-coconut-soup","title":"New Year's Day Sweet Potato-Coconut Soup","publishDate":1325430052,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n","blocks":[],"excerpt":"Inspiration strikes, and an easy, warming Sweet Potato-Coconut Soup (with vegan option) is the result.","status":"publish","parent":0,"modified":1449093403,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":932},"headData":{"title":"New Year's Day Sweet Potato-Coconut Soup | KQED","description":"Inspiration strikes, and an easy, warming Sweet Potato-Coconut Soup (with vegan option) is the result.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"36843 http://blogs.kqed.org/bayareabites/?p=36843","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/01/new-years-day-sweet-potato-coconut-soup/","disqusTitle":"New Year's Day Sweet Potato-Coconut Soup","path":"/bayareabites/36843/new-years-day-sweet-potato-coconut-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \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>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36843/new-years-day-sweet-potato-coconut-soup","authors":["5038"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_34","bayareabites_12"],"tags":["bayareabites_8553","bayareabites_10042","bayareabites_2700","bayareabites_3211","bayareabites_10008","bayareabites_1686","bayareabites_439","bayareabites_2961"],"featImg":"bayareabites_37039","label":"bayareabites_15124"},"bayareabites_20413":{"type":"posts","id":"bayareabites_20413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20413","score":null,"sort":[1293561222000]},"guestAuthors":[],"slug":"ring-in-the-new-year-with-gluten-free-booze","title":"Ring In the New Year with Gluten-Free Booze!","publishDate":1293561222,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n","blocks":[],"excerpt":"It's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.","status":"publish","parent":0,"modified":1293561277,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":617},"headData":{"title":"Ring In the New Year with Gluten-Free Booze! | KQED","description":"It's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20413 http://blogs.kqed.org/bayareabites/?p=20413","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/28/ring-in-the-new-year-with-gluten-free-booze/","disqusTitle":"Ring In the New Year with Gluten-Free Booze!","path":"/bayareabites/20413/ring-in-the-new-year-with-gluten-free-booze","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20413/ring-in-the-new-year-with-gluten-free-booze","authors":["5120"],"categories":["bayareabites_301","bayareabites_1244","bayareabites_1245","bayareabites_1763","bayareabites_119"],"tags":["bayareabites_1693","bayareabites_138","bayareabites_3211","bayareabites_1686"],"label":"bayareabites"},"bayareabites_20392":{"type":"posts","id":"bayareabites_20392","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20392","score":null,"sort":[1293462025000]},"guestAuthors":[],"slug":"new-years-buckeyes","title":"New Year's Buckeyes","publishDate":1293462025,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\" alt=\"Buckeyes\" title=\"Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20394\">\u003c/a>\u003cbr>\nThere are many foods that are said to be lucky. Of course during this week right before New Year's Day, folks begin preparing for simple meals of pork, fish or black-eyed peas to bring about a little luck and start 2011 off right. Well I have this friend who insists that really any food is lucky so long as you think it so. She's convinced it's all just a nice longstanding tradition and that we should all create our own in the case we're not big fans of the hearty two-toned legume. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\" alt=\"Making Buckeyes\" title=\"Making Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20395\">\u003c/a>\u003c/p>\n\u003cp>So this year I'm deeming Buckeyes lucky. And why not, really? They're basically the best most adult Reese's you've ever tasted except without the cloyingly sweet aftertaste. They're cloaked in rich dark chocolate and are a cinch to throw together as there's no baking involved. We made these on Christmas Eve at my house and they were an instant hit: they're an old Southern recipe and many people remember them fondly from their childhood. Others just can't stay away from a good old-fashioned peanut butter ball. So for this week leading up to New Year's Day, I encourage you to deem a food that you love lucky, whip it up, and enjoy it wholeheartedly. Whether you're a traditionalist or a maverick peanut butter lover, go to town. Life is short. Eat Buckeyes. \u003c/p>\n\u003cp>\u003cstrong>Buckeyes\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://smittenkitchen.com/2010/10/buckeyes/\">Smitten Kitchen\u003c/a>\u003c/p>\n\u003cp>Yield: 35-40 tablespoon-sized candies\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Deb's recipe is from \u003ca href=\"http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505\">Baked Explorations\u003c/a>, one of my favorite cookbooks of the year. And I love this version of Buckeyes because it cuts way down on the sugar you'll typically see and adds graham cracker crumbs which give them a nice texture. I've gone even further with my adaptation using chunky peanut butter and cutting back on the sugar even further. To make your own graham cracker crumbs, just throw your whole grahams into the food processor and pulse until fine. \u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/4 cup (2 ounces) cream cheese, softened\u003cbr>\n1 1/2 cups chunky peanut butter\u003cbr>\n1 cup graham cracker crumbs (from about 12 graham crackers)\u003cbr>\n2 3/4 cups confectioners’ (powdered) sugar\u003cbr>\n10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled\u003cbr>\n10 ounces dark chocolate (I use 70%), chopped coarsely\u003c/p>\n\u003cp>\u003cem>Method: \u003c/em>\u003cbr>\n1. In the bowl of an electric mixer, beat the peanut butter and cream cheese until just combined. Add the graham cracker crumbs and beat again until just mixed together. Next add the butter and sugar and start mixing slowly so the butter doesn't slosh around. Mix for ten seconds, stop the mixer and scrape down the bowl, then mix again until the mixture is sturdy and looks like a dry cookie dough. Set aside. \u003c/p>\n\u003cp>2. Make the dark chocolate coating: Use either a double boiler or a heat-safe bowl nestled atop a pot of boiling water to melt you chocolate. Stir the chocolate continuously so it doesn't burn and so that it remains smooth. Once melted completely, let it cool enough so that you can dunk your finger in it (around 100 degrees) -- this is the optimal temperature for coating candies. \u003c/p>\n\u003cp>3. Assemble the buckeyes: Line a sheet pan with parchment paper. Using a tablespoon, scoop out a small ball and use your hands to form it into a perfect ball. I used a kitchen scale and measured each ball out to be 1 oz. This way they were all consistent. Place the balls on the prepared sheet with just a little room apart from one another. \u003c/p>\n\u003cp>4. Using a toothpick or a skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coated. You'll inevitably have a few that fall off completely in the chocolate. Practice with a few and you'll get it down. Dip quickly and at an angle. You have a little hole at the top from your skewer which you can quickly push back into place with your fingers. \u003c/p>\n\u003cp>5. Chill the buckeyes until they are set, about 30-40 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Store in an airtight container in the fridge for 5-7 days. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon's New Year's tradition: choose your lucky food! This year it's Buckeyes, the favorite Southern candy made with simple ingredients like peanut butter and chocolate. ","status":"publish","parent":0,"modified":1449093847,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":708},"headData":{"title":"New Year's Buckeyes | KQED","description":"Megan Gordon's New Year's tradition: choose your lucky food! This year it's Buckeyes, the favorite Southern candy made with simple ingredients like peanut butter and chocolate. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20392 http://blogs.kqed.org/bayareabites/?p=20392","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/27/new-years-buckeyes/","disqusTitle":"New Year's Buckeyes","path":"/bayareabites/20392/new-years-buckeyes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\" alt=\"Buckeyes\" title=\"Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20394\">\u003c/a>\u003cbr>\nThere are many foods that are said to be lucky. Of course during this week right before New Year's Day, folks begin preparing for simple meals of pork, fish or black-eyed peas to bring about a little luck and start 2011 off right. Well I have this friend who insists that really any food is lucky so long as you think it so. She's convinced it's all just a nice longstanding tradition and that we should all create our own in the case we're not big fans of the hearty two-toned legume. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\" alt=\"Making Buckeyes\" title=\"Making Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20395\">\u003c/a>\u003c/p>\n\u003cp>So this year I'm deeming Buckeyes lucky. And why not, really? They're basically the best most adult Reese's you've ever tasted except without the cloyingly sweet aftertaste. They're cloaked in rich dark chocolate and are a cinch to throw together as there's no baking involved. We made these on Christmas Eve at my house and they were an instant hit: they're an old Southern recipe and many people remember them fondly from their childhood. Others just can't stay away from a good old-fashioned peanut butter ball. So for this week leading up to New Year's Day, I encourage you to deem a food that you love lucky, whip it up, and enjoy it wholeheartedly. Whether you're a traditionalist or a maverick peanut butter lover, go to town. Life is short. Eat Buckeyes. \u003c/p>\n\u003cp>\u003cstrong>Buckeyes\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://smittenkitchen.com/2010/10/buckeyes/\">Smitten Kitchen\u003c/a>\u003c/p>\n\u003cp>Yield: 35-40 tablespoon-sized candies\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>Deb's recipe is from \u003ca href=\"http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505\">Baked Explorations\u003c/a>, one of my favorite cookbooks of the year. And I love this version of Buckeyes because it cuts way down on the sugar you'll typically see and adds graham cracker crumbs which give them a nice texture. I've gone even further with my adaptation using chunky peanut butter and cutting back on the sugar even further. To make your own graham cracker crumbs, just throw your whole grahams into the food processor and pulse until fine. \u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/4 cup (2 ounces) cream cheese, softened\u003cbr>\n1 1/2 cups chunky peanut butter\u003cbr>\n1 cup graham cracker crumbs (from about 12 graham crackers)\u003cbr>\n2 3/4 cups confectioners’ (powdered) sugar\u003cbr>\n10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled\u003cbr>\n10 ounces dark chocolate (I use 70%), chopped coarsely\u003c/p>\n\u003cp>\u003cem>Method: \u003c/em>\u003cbr>\n1. In the bowl of an electric mixer, beat the peanut butter and cream cheese until just combined. Add the graham cracker crumbs and beat again until just mixed together. Next add the butter and sugar and start mixing slowly so the butter doesn't slosh around. Mix for ten seconds, stop the mixer and scrape down the bowl, then mix again until the mixture is sturdy and looks like a dry cookie dough. Set aside. \u003c/p>\n\u003cp>2. Make the dark chocolate coating: Use either a double boiler or a heat-safe bowl nestled atop a pot of boiling water to melt you chocolate. Stir the chocolate continuously so it doesn't burn and so that it remains smooth. Once melted completely, let it cool enough so that you can dunk your finger in it (around 100 degrees) -- this is the optimal temperature for coating candies. \u003c/p>\n\u003cp>3. Assemble the buckeyes: Line a sheet pan with parchment paper. Using a tablespoon, scoop out a small ball and use your hands to form it into a perfect ball. I used a kitchen scale and measured each ball out to be 1 oz. This way they were all consistent. Place the balls on the prepared sheet with just a little room apart from one another. \u003c/p>\n\u003cp>4. Using a toothpick or a skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coated. You'll inevitably have a few that fall off completely in the chocolate. Practice with a few and you'll get it down. Dip quickly and at an angle. You have a little hole at the top from your skewer which you can quickly push back into place with your fingers. \u003c/p>\n\u003cp>5. Chill the buckeyes until they are set, about 30-40 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Store in an airtight container in the fridge for 5-7 days. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20392/new-years-buckeyes","authors":["5072"],"series":["bayareabites_15124"],"categories":["bayareabites_1653","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8650","bayareabites_416","bayareabites_147","bayareabites_3211","bayareabites_1686","bayareabites_422"],"featImg":"bayareabites_20393","label":"bayareabites_15124"},"bayareabites_16642":{"type":"posts","id":"bayareabites_16642","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16642","score":null,"sort":[1283789331000]},"guestAuthors":[],"slug":"a-sweet-year-plum-cake-for-rosh-hashanah","title":"A Sweet Year: Plum Cake for Rosh Hashanah","publishDate":1283789331,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Photograph by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins this year on Wednesday night. This holiday is a bridge stretched between the past and the future. As I understand it, the two-week period between Rosh Hashanah and Yom Kippur, or the Day of Atonement, is a time for personal and spiritual clean-up. You look back at everything you did (or failed to do) during the past year, and you make amends: settle your debts, ask for forgiveness, leave old habits behind.\u003c/p>\n\u003cp>And to help blow the cobwebs out of your brain, and get you up and ready to do what needs to be done, comes the blast of the shofar, or ram's horn. It's a real ram's horn, blown at the end of the day's services, with a sound that's deeply weird and thrilling. It's rare that any experience comes to us unmitigated across the centuries, much less the millennia. Nothing we eat now tastes like it would have two hundred or even a hundred years ago; cooking methods, animal breeds and plant varieties, even ways of measuring ingredients have all changed and evolved, and while old recipes may give us a sense of how previous generations ate, we'll never know exactly what their bread or their apples tasted like. \u003c/p>\n\u003cp>Sounds, though, might remain true. A ram's horn is a ram's horn, and when it's blown, the tone rings as Biblical as manna, a tradition that reverberates down through some five thousand years. (By the Jewish calender, the upcoming year is 5771.) \u003c/p>\n\u003cp>As a lunar holiday, the exact date of Rosh Hashanah moves around from year to year, but it usually falls sometime between early and mid-September. The timing is perfect to fulfill the injunction to eat new fruits, part of a holiday tradition of serving sweet foods to guarantee a sweet year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honey, too, is always on the menu at Rosh Hashanah, scooped up with apple slices and used to sweeten round domes of raisin-studded challah bread. With the resurgence of interest in beekeeping, and especially in urban beekeeping, now is the time to find out what your neighborhood tastes like, to a bee. I'm always trying out different local honeys, so on my table this year will be Eggman Family's pomegranate-blossom honey (sold at the Saturday Alemany Farmers' Market in San Francisco) next to the \"Marin Mix\" honey from \u003ca href=\"http://www.marshallsfarmhoney.com/\">Marshall's Farm\u003c/a> (widely available at many local grocery stores, as well as the Ferry Plaza Farmers' Market and the Marin Farmers' Market.)\u003c/p>\n\u003cp>You can also drop by Saul's in Berkeley next week for \u003ca href=\"http://saulsdeli.com/deli/pressevents/\">Adventures in the Honey Harvest\u003c/a>, a panel discussion and local honey tasting with Helene Marshall of Marshall's Farm Honey, Jen Radtke of \u003ca href=\"http://www.biofueloasis.com/\">Biofuel Oasis\u003c/a>, which offers classes in urban beekeeping, and Saul's co-owner and home beekeeper Peter Levitt.\u003c/p>\n\u003cp>Right now, the farmers' markets are rich with the first fruits of autumn. Peaches, melons, and berries still have their allure, but this week my eyes suddenly noticed the plumpness of green and purple late-harvest figs, the golden swell of Bartlett and Asian pears, the red-striped Gravenstein apples, the first pomegranates, and in particular, the amber-skinned Italian sugar plums and dusky indigo French prune plums. These small, oval plums, harbingers of fall, are nothing like summer's juice-dripping flavor bombs made for slurpy out-of-hand eating; instead, their dense, sugary flesh and tart skins are enhanced by baking. \u003c/p>\n\u003cp>And this simple plum cake shows them off. It's a great family dessert that can easily double as a lazy morning coffee cake. Cinnamon seems to have a nice affinity with plums, but so does cardamom and anise. Adding a little buckwheat flour gives the cake a pleasant heft and nuttiness; you could also replace the white flour completely with whole-wheat pastry flour, or a wheat-free combination of equal parts oat and barley flours. \u003c/p>\n\u003cp>Not being a fan of traditional honey cake, an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/20/upside-down-apple-gingerbread/\">upside-down apple gingerbread\u003c/a> has been my go-to holiday dessert for quite a while. But with the long-delayed warmth of summer finally upon us, something a little lighter, with the kiss of the last stone fruits upon it, seems to offer the perfect sweetness for the year to come.\u003c/p>\n\u003cp>\u003cstrong>Plum Cake\u003c/strong>\u003cbr>\nYou could also try this with other fruits, such as sliced peaches, sliced poached quinces, or halved fresh figs. \u003c/p>\n\u003cp>Makes 1 cake, to serve 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup (8 tbsp) butter, softened\u003cbr>\n3/4 cup sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1/4 tsp ground cardamom (optional)\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup buckwheat flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 cup milk\u003cbr>\n1/2 cup chopped walnuts or pecans, toasted\u003cbr>\n24 small Italian plums or 12 French prune plums, halved lengthwise and pitted\u003cbr>\n1 tbsp sugar mixed with 1/4 tsp cinnamon or 1/4 tsp anise seeds\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Grease and flour a 9\" cake pan. Preheat oven to 350F.\u003c/p>\n\u003cp>2. Cream butter and sugar until fluffy. Beat in egg and vanilla.\u003c/p>\n\u003cp>3. In a small bowl, sift together flours, cardamom (if using), baking powder, and salt.\u003c/p>\n\u003cp>4. Stir half of flour mixture into butter. Add milk and stir gently to mix. Add remaining flour and stir until just smooth. Stir in all but 1 tablespoon of the nuts.\u003c/p>\n\u003cp>5. Spread batter in prepared pan. Arrange plums, skin side up, in concentric circles over batter. Sprinkle with nuts and cinnamon sugar or sugar and anise seeds.\u003c/p>\n\u003cp>6. Bake for 35 to 40 minutes, until cake is slightly puffed and golden brown. Let cool 10-15 minutes, then release from pan and let cool on a rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Adventures in the Honey Harvest will be held at Saul's Restaurant & Deli, 1475 Shattuck Ave., Berkeley, on Sept. 14 from 7-8:30pm. Tickets are $5. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Make it a sweet year with this easy and delicious plum cake for Rosh Hashanah, the Jewish New Year. ","status":"publish","parent":0,"modified":1312089875,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":994},"headData":{"title":"A Sweet Year: Plum Cake for Rosh Hashanah | KQED","description":"Make it a sweet year with this easy and delicious plum cake for Rosh Hashanah, the Jewish New Year. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"16642 http://blogs.kqed.org/bayareabites/?p=16642","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/","disqusTitle":"A Sweet Year: Plum Cake for Rosh Hashanah","path":"/bayareabites/16642/a-sweet-year-plum-cake-for-rosh-hashanah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Photograph by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins this year on Wednesday night. This holiday is a bridge stretched between the past and the future. As I understand it, the two-week period between Rosh Hashanah and Yom Kippur, or the Day of Atonement, is a time for personal and spiritual clean-up. You look back at everything you did (or failed to do) during the past year, and you make amends: settle your debts, ask for forgiveness, leave old habits behind.\u003c/p>\n\u003cp>And to help blow the cobwebs out of your brain, and get you up and ready to do what needs to be done, comes the blast of the shofar, or ram's horn. It's a real ram's horn, blown at the end of the day's services, with a sound that's deeply weird and thrilling. It's rare that any experience comes to us unmitigated across the centuries, much less the millennia. Nothing we eat now tastes like it would have two hundred or even a hundred years ago; cooking methods, animal breeds and plant varieties, even ways of measuring ingredients have all changed and evolved, and while old recipes may give us a sense of how previous generations ate, we'll never know exactly what their bread or their apples tasted like. \u003c/p>\n\u003cp>Sounds, though, might remain true. A ram's horn is a ram's horn, and when it's blown, the tone rings as Biblical as manna, a tradition that reverberates down through some five thousand years. (By the Jewish calender, the upcoming year is 5771.) \u003c/p>\n\u003cp>As a lunar holiday, the exact date of Rosh Hashanah moves around from year to year, but it usually falls sometime between early and mid-September. The timing is perfect to fulfill the injunction to eat new fruits, part of a holiday tradition of serving sweet foods to guarantee a sweet year. \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>Honey, too, is always on the menu at Rosh Hashanah, scooped up with apple slices and used to sweeten round domes of raisin-studded challah bread. With the resurgence of interest in beekeeping, and especially in urban beekeeping, now is the time to find out what your neighborhood tastes like, to a bee. I'm always trying out different local honeys, so on my table this year will be Eggman Family's pomegranate-blossom honey (sold at the Saturday Alemany Farmers' Market in San Francisco) next to the \"Marin Mix\" honey from \u003ca href=\"http://www.marshallsfarmhoney.com/\">Marshall's Farm\u003c/a> (widely available at many local grocery stores, as well as the Ferry Plaza Farmers' Market and the Marin Farmers' Market.)\u003c/p>\n\u003cp>You can also drop by Saul's in Berkeley next week for \u003ca href=\"http://saulsdeli.com/deli/pressevents/\">Adventures in the Honey Harvest\u003c/a>, a panel discussion and local honey tasting with Helene Marshall of Marshall's Farm Honey, Jen Radtke of \u003ca href=\"http://www.biofueloasis.com/\">Biofuel Oasis\u003c/a>, which offers classes in urban beekeeping, and Saul's co-owner and home beekeeper Peter Levitt.\u003c/p>\n\u003cp>Right now, the farmers' markets are rich with the first fruits of autumn. Peaches, melons, and berries still have their allure, but this week my eyes suddenly noticed the plumpness of green and purple late-harvest figs, the golden swell of Bartlett and Asian pears, the red-striped Gravenstein apples, the first pomegranates, and in particular, the amber-skinned Italian sugar plums and dusky indigo French prune plums. These small, oval plums, harbingers of fall, are nothing like summer's juice-dripping flavor bombs made for slurpy out-of-hand eating; instead, their dense, sugary flesh and tart skins are enhanced by baking. \u003c/p>\n\u003cp>And this simple plum cake shows them off. It's a great family dessert that can easily double as a lazy morning coffee cake. Cinnamon seems to have a nice affinity with plums, but so does cardamom and anise. Adding a little buckwheat flour gives the cake a pleasant heft and nuttiness; you could also replace the white flour completely with whole-wheat pastry flour, or a wheat-free combination of equal parts oat and barley flours. \u003c/p>\n\u003cp>Not being a fan of traditional honey cake, an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/20/upside-down-apple-gingerbread/\">upside-down apple gingerbread\u003c/a> has been my go-to holiday dessert for quite a while. But with the long-delayed warmth of summer finally upon us, something a little lighter, with the kiss of the last stone fruits upon it, seems to offer the perfect sweetness for the year to come.\u003c/p>\n\u003cp>\u003cstrong>Plum Cake\u003c/strong>\u003cbr>\nYou could also try this with other fruits, such as sliced peaches, sliced poached quinces, or halved fresh figs. \u003c/p>\n\u003cp>Makes 1 cake, to serve 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup (8 tbsp) butter, softened\u003cbr>\n3/4 cup sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1/4 tsp ground cardamom (optional)\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup buckwheat flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 cup milk\u003cbr>\n1/2 cup chopped walnuts or pecans, toasted\u003cbr>\n24 small Italian plums or 12 French prune plums, halved lengthwise and pitted\u003cbr>\n1 tbsp sugar mixed with 1/4 tsp cinnamon or 1/4 tsp anise seeds\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Grease and flour a 9\" cake pan. Preheat oven to 350F.\u003c/p>\n\u003cp>2. Cream butter and sugar until fluffy. Beat in egg and vanilla.\u003c/p>\n\u003cp>3. In a small bowl, sift together flours, cardamom (if using), baking powder, and salt.\u003c/p>\n\u003cp>4. Stir half of flour mixture into butter. Add milk and stir gently to mix. Add remaining flour and stir until just smooth. Stir in all but 1 tablespoon of the nuts.\u003c/p>\n\u003cp>5. Spread batter in prepared pan. Arrange plums, skin side up, in concentric circles over batter. Sprinkle with nuts and cinnamon sugar or sugar and anise seeds.\u003c/p>\n\u003cp>6. Bake for 35 to 40 minutes, until cake is slightly puffed and golden brown. Let cool 10-15 minutes, then release from pan and let cool on a rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Adventures in the Honey Harvest will be held at Saul's Restaurant & Deli, 1475 Shattuck Ave., Berkeley, on Sept. 14 from 7-8:30pm. Tickets are $5. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16642/a-sweet-year-plum-cake-for-rosh-hashanah","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1763"],"tags":["bayareabites_1255","bayareabites_71","bayareabites_3662","bayareabites_3532","bayareabites_3211","bayareabites_348","bayareabites_8373"],"label":"bayareabites"},"bayareabites_822":{"type":"posts","id":"bayareabites_822","meta":{"index":"posts_1591205157","site":"bayareabites","id":"822","score":null,"sort":[1198859040000]},"guestAuthors":[],"slug":"lucky-pork","title":"Lucky Pork","publishDate":1198859040,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\" alt=\"pork chop\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-75813\">\u003c/a>Always looking for a little extra help with ringing in the New Year correctly, if quietly, I have turned to eating luck-giving food. I would consider 2007 a very good year, since I didn't die as I had supposed I would, on or before my last birthday. I'm not going to attribute my good fortune directly to the eating of \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">Hoppin' John\u003c/a>, but I won't entirely discount it either.\u003c/p>\n\u003cp>So I am continuing my consumption of pork in the New Year, given the fact that pigs are symbolic of good fortune and prosperity. Since most of the ones I've seen end their short lives being consumed by humans, I don't feel that their luck is personal, but rather that it radiates from within their own pot bellies, only to find its way into other pot bellies-- ours. There are, of course, notable exceptions, like Babe, Wilbur, and Arnold Ziffel. If our pig friends are aware of these porcine super-stars, I do not know. I can only imagine that it might lead to unrealistic expectations of salvation and celebrity lifestyle on the part of the pig, but who am I to judge? I still believe I am going to win the lottery and meet a special someone who isn't crazy.\u003c/p>\n\u003cp>The scientific reasoning behind pork's luckiness stems from the fact that, unlike fish that might swim away with your fortune, or fowl who could very well likely fly away with it (and are thus to be avoided), pigs tend to root out treasure, aiding in your well-deserved prosperity. Not being one to question science, I am upping my pork consumption next week. It seems to be working for my neighbor across the hallway. She looks as though she has spent a lifetime eating nothing but pork several times a day. Judging by the headboard-banging and fascinating vocalizations emanating from the other side of my bedroom wall at this very moment, she seems to be a very lucky woman indeed.\u003c/p>\n\u003ch3>Recipe: Pork Chops with Apples and Thyme\u003c/h3>\n\u003cp>This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called \u003ca href=\"http://www.amazon.com/New-England-Williams-Sonoma-American-Cooking/dp/073702044X\">New England\u003c/a> by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn't photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It's seriously good.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>4 or 5 fresh sprigs of thyme\u003cbr>\n2 tablespoons of unsalted butter\u003cbr>\n2 large tart apples, like Granny Smith, peeled, cored, and sliced\u003cbr>\n4 center-cut pork loin chops I chose the bone-in variety and, oh, 1 to 2 inches thick\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\nsalt and ground (fresh) pepper to taste\u003cbr>\n2 tablespoons of olive oil\u003cbr>\n3/4 cup apple cider\u003cbr>\n2 tablespoons white wine vinegar\u003cbr>\n1 clove of garlic, minced\u003cbr>\n1/4 cup of heavy cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a frying pan large enough to hold all four chops, melt butter over medium-high heat. Add apples and sauté, shaking often (the pan, though if you've got the DT's this dish might help. Just pour yourself an extra glass of cider.). When apples have some lovely browning to them, remove them from the pan and transfer to an awaiting bowl.\u003c/p>\n\u003cp>2. Pat the pork chops dry with paper towels. Season liberally with salt and pepper. Put the flour on a shallow plate and place chops in the flour. Coat on both sides of the pork, shaking off any excess flour.\u003c/p>\n\u003cp>3. Return your pan to medium-high heat and add the oil. When the oil is very hot but not smoking, add the pork chops and brown evenly on both sides, about 1 to 2 minutes per sides, but no more than that, please. Add cider and vinegar, then turn heat to low. Add garlic and thyme. Cover tightly to cook. turning them once half way through the process. Cook until done, of course, which will take you anywhere from 14 to 18 minutes, depending upon the thickness of your chops. A slight rosy pinkness in the center is idea. In the center of the pork chop, that is.\u003c/p>\n\u003cp>4. Transfer the chops to a plate and keep warm. I suppose that might relate to both you and your chops. Remove thyme from the pan. Raise the heat to high, scraping the bottom of the pan to dissolve any caramelized bits, and add the cream. Boil until the liquid in the pan is reduced by half. Stir in the apples. Taste and adjust your seasonings.\u003c/p>\n\u003cp>5. Spoon apples and sauce over the pork chops and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\n","blocks":[],"excerpt":"This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called New England by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn’t photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It’s seriously good.","status":"publish","parent":0,"modified":1388429287,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":820},"headData":{"title":"Lucky Pork | KQED","description":"This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called New England by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn’t photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It’s seriously good.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"822 http://blogs.kqed.org/bayareabites/2007/12/28/lucky-pork/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/28/lucky-pork/","disqusTitle":"Lucky Pork","path":"/bayareabites/822/lucky-pork","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\" alt=\"pork chop\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-75813\">\u003c/a>Always looking for a little extra help with ringing in the New Year correctly, if quietly, I have turned to eating luck-giving food. I would consider 2007 a very good year, since I didn't die as I had supposed I would, on or before my last birthday. I'm not going to attribute my good fortune directly to the eating of \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">Hoppin' John\u003c/a>, but I won't entirely discount it either.\u003c/p>\n\u003cp>So I am continuing my consumption of pork in the New Year, given the fact that pigs are symbolic of good fortune and prosperity. Since most of the ones I've seen end their short lives being consumed by humans, I don't feel that their luck is personal, but rather that it radiates from within their own pot bellies, only to find its way into other pot bellies-- ours. There are, of course, notable exceptions, like Babe, Wilbur, and Arnold Ziffel. If our pig friends are aware of these porcine super-stars, I do not know. I can only imagine that it might lead to unrealistic expectations of salvation and celebrity lifestyle on the part of the pig, but who am I to judge? I still believe I am going to win the lottery and meet a special someone who isn't crazy.\u003c/p>\n\u003cp>The scientific reasoning behind pork's luckiness stems from the fact that, unlike fish that might swim away with your fortune, or fowl who could very well likely fly away with it (and are thus to be avoided), pigs tend to root out treasure, aiding in your well-deserved prosperity. Not being one to question science, I am upping my pork consumption next week. It seems to be working for my neighbor across the hallway. She looks as though she has spent a lifetime eating nothing but pork several times a day. Judging by the headboard-banging and fascinating vocalizations emanating from the other side of my bedroom wall at this very moment, she seems to be a very lucky woman indeed.\u003c/p>\n\u003ch3>Recipe: Pork Chops with Apples and Thyme\u003c/h3>\n\u003cp>This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called \u003ca href=\"http://www.amazon.com/New-England-Williams-Sonoma-American-Cooking/dp/073702044X\">New England\u003c/a> by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn't photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It's seriously good.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\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>4 or 5 fresh sprigs of thyme\u003cbr>\n2 tablespoons of unsalted butter\u003cbr>\n2 large tart apples, like Granny Smith, peeled, cored, and sliced\u003cbr>\n4 center-cut pork loin chops I chose the bone-in variety and, oh, 1 to 2 inches thick\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\nsalt and ground (fresh) pepper to taste\u003cbr>\n2 tablespoons of olive oil\u003cbr>\n3/4 cup apple cider\u003cbr>\n2 tablespoons white wine vinegar\u003cbr>\n1 clove of garlic, minced\u003cbr>\n1/4 cup of heavy cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a frying pan large enough to hold all four chops, melt butter over medium-high heat. Add apples and sauté, shaking often (the pan, though if you've got the DT's this dish might help. Just pour yourself an extra glass of cider.). When apples have some lovely browning to them, remove them from the pan and transfer to an awaiting bowl.\u003c/p>\n\u003cp>2. Pat the pork chops dry with paper towels. Season liberally with salt and pepper. Put the flour on a shallow plate and place chops in the flour. Coat on both sides of the pork, shaking off any excess flour.\u003c/p>\n\u003cp>3. Return your pan to medium-high heat and add the oil. When the oil is very hot but not smoking, add the pork chops and brown evenly on both sides, about 1 to 2 minutes per sides, but no more than that, please. Add cider and vinegar, then turn heat to low. Add garlic and thyme. Cover tightly to cook. turning them once half way through the process. Cook until done, of course, which will take you anywhere from 14 to 18 minutes, depending upon the thickness of your chops. A slight rosy pinkness in the center is idea. In the center of the pork chop, that is.\u003c/p>\n\u003cp>4. Transfer the chops to a plate and keep warm. I suppose that might relate to both you and your chops. Remove thyme from the pan. Raise the heat to high, scraping the bottom of the pan to dissolve any caramelized bits, and add the cream. Boil until the liquid in the pan is reduced by half. Stir in the apples. Taste and adjust your seasonings.\u003c/p>\n\u003cp>5. Spoon apples and sauce over the pork chops and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/822/lucky-pork","authors":["5017"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_52","bayareabites_3211","bayareabites_1686","bayareabites_616"],"featImg":"bayareabites_75813","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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