BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Pop It Like It’s Hot

Freshly fallen leaves have settled in crispy piles everywhere the eye can see, while cooler breezes have swept away the summer heat so thoroughly and completely, it’s hard to believe we ever faced such oppressive temperatures. For most people, this shift tends to evoke thoughts of apples, pumpkins, and mulled wine, but for me, this time is inextricably linked with a craving for popcorn, of all things. Popcorn was never a part of any particular seasonal traditions in my childhood, nor was it reserved only for specific times of year, but something about the colder weather and advancing calendar days makes me crave the crunchy stuff. Best of all is the sweet and salty combination of kettle corn, packing in a more satisfyingly crispy texture than plain old Jiffy Pop.

There’s just one self-imposed rule to my annual popcorn cravings: Never pop the same flavors twice. This year, I was inspired by a recent taste of sriracha popcorn, a delightfully fiery little snack that delivered a nice, warm burn with every bite. What it lacked was balance, and all I could do was dream of how much better the concept could be executed with just a bit of sweetness to round things out… At least, until I got into the kitchen for myself.

Like standard kettle corn, these sweet, salty, and spicy little morsels couldn’t be easier or faster to whip up. Whether it’s a sudden craving that strikes or a house full of hungry guests to accommodate, you can’t go wrong with this crowd-pleasing treat. Adjust the sriracha to taste, depending on just how hot you like it.

Sriracha Kettle Corn

3 Tablespoons Coconut Oil
1/2 Cup Popcorn Kernels
1/3 Cup Granulated Sugar
3 – 5 Teaspoons Sriracha
1/2 – 1 Teaspoon Flaky Sea Salt

Heat the coconut oil in a large stockpot over medium heat, along with two or three kernels. Keep covered, and when the first few kernels pop, go ahead and add in the rest, along with the sugar and sriracha. Stir well to coat before quickly covering with the lid once more. Shake the pot constantly and vigorously to prevent your corn from burning. This is critical for even cooking and fewer “dead” (unpopped) kernels as well.

Once the popping has slowed to one every two to three seconds, remove the pot from the heat and uncover, continuing to shake for a few minutes until the popping has stopped. Pour the popcorn out onto a sheet pan and sprinkle evenly with salt, to taste. Let cool and break up the large clumps, picking through to remove any unpopped popcorn kernels that might remain.

Makes 8 – 10 Cups Popcorn

Printable Recipe


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Bread Meets Spread

“Have you heard of HUMMUS?” you might ask of a caveman recently unearthed after a million-year marathon nap. Now as ubiquitous as ketchup or salsa, hummus has managed to surpass all cultural boundaries, weaving its way into the homes and hearts of food lovers worldwide. What might be a more relevant question in this day and age is “Have you heard of MASABACHA?” Hummus’s lesser-know cousin should rank just as highly on the snacking scale, and yet somehow lacks the same renown, barely registering as a blip on the radar. Depending on your circle of friends, it might also be referred to as msabbaha, musabbaha, or even mashausha. Consider it deconstructed hummus, replete with whole chickpeas and a tangy lemon tahini sauce to bind them all together. From that base, the sky’s the limit; fancier, more fun renditions include everything from pine nuts and paprika to a smattering of herbs and hard-boiled eggs. When you can choose your own adventure with such savory results, what’s not to love about this chunky chickpea dip?

Although I would never be so bold as to say that there’s room to improve on the classic, I would venture to suggest that there’s always room to innovate. Instead of serving up the tried and true masabacha with bread and the standard accoutrements, let’s skip the middleman and combine the whole array of irresistible flavors. Bean-based bread is nothing new, but this particular yeast-risen loaf is a veritable ode to the humble legume, employing both chickpea flour and whole, seasoned and roasted garbanzo beans. Richly spiced with cumin, coriander, and my current favorite, smoked paprika, the aroma that engulfs the kitchen as it bakes is positively maddening. Just try not to tear into the hot, freshly baked loaf right away- it genuinely does improve with just a bit of patience. The spices take their sweet (and savory) time to mingle and for them to reach their collective peak of flavor, so it’s important to sit by and let it cool completely before diving in.

It is with great pleasure that I’m sharing this magnificent baked good in honor of the 9th Annual World Bread Day. I haven’t missed a single celebration since the birth of BitterSweet, and I don’t intend to sit out for one yet! Although I hate picking favorites amongst recipes, this entry definitely ranks highly on my list of most crave-worthy submissions thus far. Be sure to check out the roundup coming in the next few days for more yeasted inspiration.

World Bread Day 2014 (submit your loaf on October 16, 2014)

Masabacha Bread

3 Cups White Whole Wheat or All Purpose Flour
1/2 Cup Chickpea Flour
1 Teaspoon Lemon Zest
1 Teaspoon Smoked Paprika
1 Teaspoon Dried Parsley
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Ground Coriander
1/4 Teaspoon Dried Oregano
1 Tablespoon Light Agave Nectar
1 1/2 Teaspoons Salt
1 Packet Dry Active Yeast
1 1/4 Cups Warm Water
1/4 Cup Olive Oil
2 Tablespoons Tahini
1 Cup Crunchy Roasted Chickpeas, Store-Bought or Homemade
1/4 Cup Toasted Pine Nuts

Mix together both flours with all of the herbs and spices in a large bowl. Separately, whisk together the agave, salt, yeast, warm water, oil, and tahini. Once fully blended, let the mixture stand briefly until the yeast reawakens, becoming active and frothy. pour the liquid ingredients into the bowl of dry, and mix well. Now would be a great time to pull out the dough hook attachment on your stand mixer if you have one, but no matter your equipment, stir thoroughly to bring the dough together with no remaining dry patches. The resulting dough should be fairly soft, but continue to knead it until smooth, elastic, and somewhat tacky; about 15 – 20 minutes by hand or 10 – 15 minutes by hook, with the mixer on the lowest setting.

Lightly grease a large, clean bowl. Shape your kneaded dough into a smooth ball before dropping it in, rolling it around lightly to coat it with the oil. Cover loosely and and let it rest in a warm, draft-free place until doubled in volume. This could take anywhere from 45 minutes – 1 1/2 hours, depending on your climate.

Grease an 8 1/2 x 4 1/2-inch loaf pan and set aside. Once properly puffy, turn the dough out onto a lightly floured surface and use your knuckles to gently work through the air bubbles. Add in the chickpeas and pine nuts, kneading the whole loaf until the goodies are completely worked in and well-distributed. Work the dough into a rough rectangle no wider than the length of your pan, and roll the dough up into a neat cylinder. Place the dough log into the pan, seam side down, and let rest for another 30 – 60 minutes, until approximately doubled in size, or until it’s peeking about 1/4-inch over the rim of the pan. While you’re waiting, begin preheating your oven to 400 degrees.

When the loaf is fully risen and the oven has reached the proper temperature, slide the pan into the oven. Immediately drop the heat down to 375 degrees and bake for 30 – 40 minutes, until deeply golden brown all over. Let cool in the pan for about 10 – 15 minutes before turning it out onto a wire rack to finish cooling. No matter the temptation, all it to come all the way down to room temperature before slicing and enjoying.

Makes 1 Loaf

Printable Recipe


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Whipped Into Shape

So Delicious is on a tear lately, introducing greater innovations faster than grocery stores can stock them all. In the midst of this dairy-free influx, the much-loved seasonal beverages have returned once more, but that’s not all. My tall, frosty glasses of Pumpkin Spice Beverage will all be sporting stately white coiffures this year…

CocoWhip, the very first commercial analog to Cool Whip, beats the fluffy white pants off the competition in every way imaginable. Taste is pretty much a given at this point; based on prior So Delicious creations, I would expect nothing less than each bite to live up to its namesake. Subtle hints of coconut remind the lucky eater that they’re eating an actual food item, rather than some chemical concoction of unknown origin. Bearing a distinct cooling sensation on the tongue, it does, in fact, stay true to the Cool Whip theme, clearly distinguishing it from homemade coconut whipped cream. A lighter, airier but not insubstantial texture defines this brave new entry into the world of dairy-free delights.

Offered in both an Original and Light rendition, I found the original to be the perfect ready-to-use dessert topping of my dreams. Maintaining perky peaks on top of every dollop, it stood the test of time, refusing to melt under pressure. The light version was a bit less robust, approximating softly whipped cream or perhaps clotted cream more closely. Though initially disappointing, I realized quickly that this looser CocoWhip was a prime ingredient, waiting to be turning into something much greater than it could become as merely a dessert topper.

A beauty to behold and a treat to partake in, the real secret to this fluffy frozen pie is how laughably easy it is to whip up. If you’ve ever stood in a kitchen, even once in your life, I think you could manage this recipe with aplomb. Plus, since it’s based on yogurt and jam with no additional sweeteners to speak of, I would feel entirely justified slicing off a generous wedge for breakfast, lunch, or dessert alike.

As the seasons change, this same formula can be adapted to any flavor variations your cravings demand. For example, opt for plain vanilla yogurt in the base while swirling in pumpkin or apple butter to effortlessly compliment any Thanksgiving or Christmas table. That’s only scratching the surface of what’s possible with this versatile, innovative ingredient.

Berry Froyo Chiffon Pie

Graham Cracker Crust:

1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Non-Dairy Margarine, Melted

Berry Froyo Filling:

1 9-Ounce Container Light CocoWhip, Thawed
1 6-Ounce Container Almond, Coconut or Soy Strawberry Yogurt
1 6-Ounce Container Almond, Coconut or Soy Blueberry Yogurt
1/2 Cup Raspberry Jam or Preserves

To Garnish (Optional):

Original CocoWhip, Thawed
Fresh Berries

To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.

Drizzle the melted margarine into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.

Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.

In medium bowl, combine the CocoWhip and both yogurts, folding gently with a large spatula until well-blended. Be careful to stir gently so as not to knock all of the bubbles out of the airy, whipped mixture. stir with whisk until blended. Spoon into crust. Add in the jam or preserves last, mixing just enough to incorporate but leaving it slightly marbled throughout the filling. Transfer to your prepared crust, smooth over the top, and move the whole pie into a flat surface in your freezer. Let rest until solidified; at least 4 – 6 hours.

To serve, simply slice the pie into wedges and top with additional dollops of CocoWhip and fresh berries, if desired.

Makes 8 – 10 Servings

Printable Recipe


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Pump[kin] It Up!

Burgers are one of the most reliable staples to be found in any cook’s arsenal. Infinitely adjustable, easily prepared, and universally enjoyed, many satisfying meals both past and present can be attributed to the humble patty.

Watching Labor Day pass right before my eyes, I groaned as I looked back through my archives and spotted this bun-clad beauty just waiting in the wings. A perfect recipe for the backyard barbeques and grilling extravaganzas synonymous with the date, familiar pangs of guilt gripped me as it seemed like a prime opportunity wasted. Created, photographed, and completely devoured in late June, why oh why hadn’t it made it into the spotlight yet? Before the shame could fully settle, I realized that something as versatile as a properly constructed veggie burger was truly timeless, and better yet, the ingredients might even be better suited for autumnal eating.

Pumpkin is the secret ingredient here, like just about every other crazy new edible on the market these days, but before you reach pumpkin overload, consider adding this particular incarnation of everyone’s favorite orange gourd into your diet. Bearing far more than just flavoring or pie spices, these burgers have some real heft thanks to the addition of pumpkin seed protein powder. No additives, fillers, or sweeteners set this particular smoothie staple made by Sprout Living apart from the crowd, making it an ideal ingredient for both sweet and savory recipes. My standard bean burger formula is no slouch when it comes to nutrition, but the pumpkin puree and protein powder ensure instant hunger satisfaction, without sacrificing flavor one bit.

Whether you’re determined to keep the spirit of summer alive or looking to transition into more autumnal foods, this is the recipe for you. Best of all, the finished patties freeze beautifully for even colder days down the road.

[Photo note: I found these awesome "accidentally vegan" store brand pretzel buns at Fresh & Easy, but you can also buy them online from Pretzilla, if you were so inclined.]

Pumpkin Protein Burgers

1 Tablespoon Olive Oil
2 Cloves Garlic, Minced
1 Cup Diced Onion
1 Teaspoon Balsamic Vinegar
1 14-Ounce Can (1 3/4 Cups Cooked) Chickpeas, Drained
1/2 Cup Pumpkin Puree
1 Tablespoon Yellow Mustard
1 Teaspoon Ground Cumin
1/4 Teaspoon Dried Oregano
1/2 Cup Pumpkin Seed Protein Powder
Salt and Pepper

Preheat your oven to 425 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.

Heat the olive oil in a medium saucepan over moderate heat. When shimmering, add in the garlic and onions, sauteing until aromatic and lightly golden brown. This should take no more than 6 – 8 minutes; be careful not to overdo it and burn the garlic. Deglaze the pan with the balsamic vinegar, turn off the heat, and let cool for about 10 minutes minutes.

In a separate bowl, roughly mash the beans with a fork or potato masher. You want to keep the texture fairly coarse so that the burger maintains a satisfying bite. Add in the pumpkin puree, mustard, spices, and herbs, mixing well to incorporate. Once cool enough to handle, introduce the sauteed vegetables and stir once more, introducing the pumpkin seed protein powder as well. Mix thoroughly, making sure that there are no pockets of dry ingredients remaining. It should be soft but manageable; something you can fairly easily mold into patties that will hold their shape. Season with salt and pepper to taste.

Measure out between 1/3 – 1/2 cup of the burger mixture for each patty, and form them into round, flat pucks with slightly moistened hands. Space them out evenly on the sheet at least 1 inch apart. Bake for 15 minutes, flip, 10 more minutes, until golden brown. Let cool for 10 – 15 minutes before removing from the sheet.

Serve immediately while still hot, or cool completely before freezing and storing for up to 6 months.

Makes 6 – 8 Pumpkin Burger Patties

Printable Recipe


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A Top Picnic Pick

“Summer is over, summer is over!” the masses cry, pointing to the calendar as the days advance past Labor Day, deeper into the heart of September. Sure, school is back in session and thoughts do naturally turn to the future, preparing for the changing of the seasons sure to come, but that doesn’t mean that it’s a done deal already. I don’t know about you, but for us east coasters back here in New England, the weather has turned more hot and humid than ever, finally feeling like the summer we’ve been anticipating for months. The thick, moist air, dense enough to swim through on particularly sultry afternoons, isn’t exactly my idea of perfect weather, but pouring rain will inevitably break through the clouds, washing away that oppressively muggy atmosphere for at least a few enjoyable hours. Seize those fleeting opportunities and make the most of the lingering sunshine- Now is the time to go for a picnic if there ever was one.

The most impressive picnic spread I’ve ever had the fortune to enjoy was lovingly composed by Cobi, the mastermind behind Veggietorials. Just about anything would have tasted divine while sitting on one of Oahu’s few white sand beaches, enjoying the perfect 80-degree afternoon in the middle of January, but her lavish spread far surpassed all prior picnic experiences. The highlight amongst her numerous fresh fruit and veggie options were the inari sushi, stuffed with tender sushi rice and richly umami braised shiitake mushrooms. Based on her classic recipe that originally called for quinoa, it set the standard for a whole new world of picnic fare in my mind, and got me thinking about additional alternative fillings. If the grain could be swapped out so seamlessly, why not shake up the flavors too? Nostalgic for Hawaii, there couldn’t be a more fitting filling than Mahalo Macadamia Quinoa Pilaf, guaranteed to inject a bit of sunshine into even dreadfully overcast days. Always well-received on the Passover table and beyond, Pistachio-Quinoa Pilaf cleans up quite nicely in these tiny tofu pouches, converting effortlessly into a grab-and-go lunch that’s more memorable than the norm. Summer Corn Salad shines with prime summer produce, foregoing the grains in favor of juicy, tender-crisp kernels of sweet corn. My so-called “Halloween Rice” could be a delightful way to transition into more autumnal flavors though, if you’re still convinced that fall is already upon us.

The possibilities are limited only by one’s imagination. Proper inari care and management is the key to success here. Although they’re designed to be edible straight from the can or plastic packaging, your dishes will fare much better with a tiny bit of additional prep work. Take the tofu pouches and simmer them gently in water for just 5 – 10 minutes, removing the tinned taste that canned food can sometimes acquire and draining off the excess oils absorbed by those porous soy sponges. For an extra savory punch, you can use vegetable broth instead, or add a touch of tamari to the cooking water.

It’s never too late for a good picnic, especially when you bring some irresistible edibles to share. No matter where or when you decide to partake, make sure you don’t miss your opportunity for at least one leisurely, luscious picnic lunch this year.


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By Bread (and Chocolate) Alone

As far as dietary sacrifices go, I can imagine far worse conditions than living by bread alone. Anyone who says otherwise must not know of the wonders of flour, water, and yeast, and the incredible range of flavors such a humble combination can produce. Of course, a smidgen of chocolate would turn the whole affair into a genuine treat rather than a trial, but the same could probably be said for any sort of cocoa-infused pairing.

Let’s keep this one short and to the point: If you like bread and/or chocolate, together or separately, this is a recipe you should take for a spin. Crunchy croutons take the place of bland wafer cookies in this classic no-bake bar cookie. Accented with chocolate and hazelnuts, the whole mixture is bound with a dark, toasty caramel. Finally, a touch of salt and pepper sets this unique treat apart.

Bread and Chocolate Slice

8 Ounces Fresh Baguette, Diced into Very Small Cubes (1/4 – 1/2 inch)
3 Tablespoons Extra-Virgin Olive Oil
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
1/2 Cup Dutch-Processed Cocoa Powder
1 Tablespoon Flaxseeds, Finely Ground
1 Tablespoon Cornstarch
1 Cup Toasted Hazelnuts
1/4 Cup Unsweetened Shredded Coconut
1/2 Cup Coconut Oil, Melted
1 Cup Turbinado Sugar

5 Ounces Semi-Sweet Chocolate, Melted
1/2 Teaspoon Coconut Oil
Flaky Sea Salt, Optional

Preheat your oven to 400 degrees and have a baking sheet at the ready.

Slice the baguette into very small cubes, between 1/4 – 1/2 inch, as long as they’re equally to ensure that they’ll bake evenly. Toss the pieces with the olive oil, salt, and pepper until full coated, and then spread the bread out in one even layer on your waiting baking sheet. Bake for 15 – 20 minutes, rotating the sheet halfway through, until golden brown all over. Let cool completely.

While the oven is still hot, place the hazelnuts in a small baking dish and slide them into the oven for 5 – 10, until lightly toasted and aromatic. Let them cool for about 5 minutes before rubbing them in a kitchen towel to remove the papery skins.

Measure out 3 cups of croutons and set them aside. Place the rest of them in your food processor along with the cocoa powder, ground flaxseeds, and cornstarch, and pulse until coarsely ground. Transfer the mixture to a large bowl along with the reserved whole croutons, skinned hazelnuts, and shredded coconut, stirring lightly to combine. Set aside.

Line an 8 x 8-inch baking dish with foil and lightly grease.

Combine the melted coconut oil and sugar in a medium saucepan over moderate heat on the stove. Resist the urge to stir again once the sugar has dissolved, swirling the pan gently instead to mix the contents. Bring to a boil and let cook until the sugar caramelizes and turns a deep amber color. Quickly pour the hot caramel into the bowl of dry ingredients, stir thoroughly to incorporate, and transfer the whole thing into your prepared pan, spreading it out into as flat a layer as possible.

Finally, mix together the chocolate and 1/2 teaspoon of coconut oil in a small pitcher, and pour it all over the top of the bars while they’re still warm. Use a spatula to smooth it over and distribute it evenly across the whole pan. Sprinkle lightly with flaky sea salt if desired.

Let cool until the chocolate has set. Slice into bars and store in an air-tight container at room temperature.

Makes 12 – 16 Bars

Printable Recipe


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An Easy Choice

Catching sight of the plain, perfectly ordinary manila envelope that arrived in the mail, I immediately grabbed the parcel out from under the stack of letters and magazines, and headed straight downtown. This one would take a big matcha latte and plenty of uninterrupted alone time to properly digest.

That’s because it’s nearly impossible to believe that I truly had a hand in creating this beautiful new cookbook, Choosing Raw by Gena Hamshaw. Of course I remember playing in the kitchen, creating these bright and cheerful compositions, and enjoying every single dish on deck, but it’s hard to connect that job with the brilliant end results. If my name hadn’t been printed right on the cover, bold and unmistakable, I would wonder if all those photo assignments had possibly been an incredible dream.

I’m not a raw foodist by any stretch of the imagination, but the beauty of Choosing Raw is that you don’t need to be. Gena makes these low- to no-cooking techniques accessible to eaters of all sorts, adding in cooked variations, demonstrating how truly flexible her fool-proof formulas are, time and again. Perhaps I’m biased, but all I can say is that my palate doesn’t lie, and I enjoyed every single thing pictured in this creative ode to healthy vegan eats. Flip through the glossy pages briefly and you’ll see that that’s quite a large, diverse cross section of the book.

I can’t even begin to describe how inspiring, mouth-watering, and well-written this cookbook is, and quite frankly, I don’t want you to just take my word for it either. I want you to taste it for your self! That’s why I’m thrilled to share a copy of Choosing Raw with one lucky reader. Hop on over to the Rafflecopter entry form to enter!

In case you’re still not convinced, Gena has a ton of recipes to sample on her blog. I do especially recommend the walnut and lentil tacos, which are especially well suited to these sultry last days of summer, but you can’t go wrong with any of Gena’s creations. From soup to nuts, quite literally, Choosing Raw offers healthy vegan cuisine made for mass appeal.

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