BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Rock the Boat

When it comes to food, little luxuries are not necessarily about overindulgence or decadence so much as they are small gifts you give yourself; modest treats to look forward to on an average day. Especially in the lean days of early January, it’s important to maintain these simple pleasures while everyone else seems to demand austerity, as if trying to atone for their holiday dietary sins. Luckily, it’s not difficult to reward yourself with something both sweet and healthy at the same time! Looking to the tropics for inspiration, a charming new juice shop in Honolulu offers papaya, re-imagined as a breakfast dish dressed beautifully enough to pass for dessert.

It’s far from a complex concept, but at The Salted Lemon, they’ve perfected the art of building an unsinkable papaya boat. Local orange and pink-hued fruits, more brilliant than a sunrise in paradise, are hollowed out and stuffed to the brim with granola, yogurt, banana slices, blueberries, and finished with a light shower of chia seeds on top. The contrast between creamy yogurt and crunchy cereal, flavored with the ripe and juicy fresh fruits, is so simple yet so satisfying. Eating this assembly is a rich experience that carries none of the guilt one might assign to traditional excess. Though the original is not vegan, the staff was more than willing to try something new, making use of my favorite almond-based yogurt once I snagged a cup at a nearby grocery store.

Lest you think that papaya boats are only the stuff of fancy cafes and languorous tropical vacations, just take a gander at the short and sweet formula below. They are effortless to whip up on any typical morning, no special occasion required, and no pretense need apply. All varieties of berries or cut fruits could be considered as welcome additions, so don’t be afraid to shake up the routine and experiment with new toppers.

While anything goes when it comes to vegan yogurt options, there’s no better brand to turn to than So Delicious, offering cultured coconut and almond bases, each boasting a full spectrum of enticing flavors. These prime alternatives make it a breeze to live dairy-free, which is why I wanted to share an equally easy concept as part of their 21-Day Dairy Free Challenge. Consider this your first step towards sweet, creamy satisfaction, and then join in on the initiative for even greater rewards!

Papaya Boats

1 Medium Hawaiian Papaya, Peeled and Seeded
1 Cup Granola, Homemade or Store-Bought
1 6-Ounce Container Vanilla So Delicious Almond or Coconut Yogurt
1 Medium Banana, Sliced
1/2 Cup Fresh Blueberries
1 Tablespoon Chia Seeds
Agave or Maple Syrup, to Taste (Optional)

Divide a 1/2 cup of the granola between two plates to set up a “foundation” for your papaya boat to rest on. This will help prevent it from capsizing when you eat it, and it also adds a nice additional layer of crunchy cereal to enjoy.

Place the remaining granola inside the papaya halves (1/4 cup inside of each) and top that with the yogurt, spooning equal amounts into the two boats. Arrange the sliced banana and blueberries as desired, and top with a sprinkle of chia seeds over the whole assembly. Finish with a light drizzle of syrup if desired, but with properly ripened, seasonal fruit, it should be plenty sweet enough without.

Serve immediately and enjoy!

Makes 2 Servings

Printable Recipe

[Written for Go Dairy Free as part of the Dairy-Free Recipe Potluck, sponsored by So Delicious.]


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Smart Sweets

Though self-prescribed with good intentions, a striking majority of New Year’s resolutions are imagined in a world of extremes. Everything is painted in black and white; there is success and failure, productivity and laziness, good or bad foods. The temptation to simplify the complex “rules” of the road is great for those most desperate for change, especially when so much mainstream advice points in that very direction. What excitement is there in moderation? How could you sell anything based on common sense?

Quite frankly, I’m sick of this all-or-nothing approach. Resolutions themselves are not the problem, but the way society holds us to them. Friends, I’m not expert on the matter, but if you want my advice, I think we should make a bit more room in this renewed healthy eating regimen for chocolate.

As with all healthy eating choices, quality is absolutely essential for success, which is exactly what Vega has built their reputation on. Though best known for their powdered protein and meal-replacement shakes, I was naturally drawn more to their enticing array of snacking selections. Given the opportunity to investigate these unsung heroes further, I knew from the start that it would somehow end in a deceptively decadent dessert. Maca Chocolate Bars provided the real inspiration, with their gently earthy, mineral-y quality and slightly bitter edge calling out for a touch more sweetness to round out the deep cacao flavors. Lovers of deep, dark, serious chocolate would love them as is, but for someone coming off of a holiday sugar high, I must admit that my palate calls for something a bit less intense.

Incorporating the brilliantly “Karamelized” SaviSeed, roasted and sugar-coated Inca peanuts, for a satisfying crunch, Nava Atlas’ fool-proof recipe for unbaked brownies seemed custom made for just these ingredients. A few easy substitutions yielded the tastiest, yet healthiest, raw brownie that has ever passed my lips. As the original formula proves, however, no specialty ingredients need apply; switch up the fruits, nuts, and chocolate for equally delicious treats that will help keep your resolutions on track. I’ve successfully used raisins instead of prunes, almonds instead of cashews, and regular dark chocolate, in additional to Nava’s suggestions, all to the same enthusiastic reception. You have my sweet-toothed word that they don’t taste the least bit like “health food,” and you will never regret savoring that one extra square.

Mega Maca Brownies
Adapted from Nava Atlas’ Unbaked Fudgy Brownies from Plant Power

1 Cup Raw Cashews
1 Cup Pitted Prunes
3 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
4 (1.4 Ounce) Maca Chocolate Bars, Finely Chopped, Divided
1/4 Cup Sacha Inchi, Roughly Chopped

Place the cashews in your food processor and pulse until ground to a fine powder. Add in the prunes, cocoa powder, vanilla, salt, and half of the chopped chocolate. Pulse once more to incorporate, processing until the mixture holds together when pressed. Be patient, as this may take a few minutes.

Add the remaining chocolate along with the sacha inchi and pulse just briefly to distribute the goodies throughout the mixture. These final additions should be roughly chopped but still easily visible. You don’t want to puree the whole thing, since it’s much more satisfying with a bit of texture left in it.

Transfer the mixture to a lightly greased 8 x 8-inch square pan. Use a wide spatula to press it evenly into the bottom before stashing it in the fridge. Chill for at least an hour before slicing and serving. Keep leftovers covered and stored in the refrigerator for no more than a week, or in the freezer for up to a month.

Makes 12 – 16 Servings

Printable Recipe


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Cheers to the New Year

Defined by drunken revelry and proverbial open bars of debauchery, it should come as no surprise that New Year’s Eve has never been greeted with much enthusiasm in the BitterSweet household. A whole family of teetotalers and working people, it’s frankly a miracle that anyone even stays awake long enough to watch the ball drop on TV. It’s true; we’re just that exciting. I should really just speak for myself though, given that not even the finest glass of sparkling champagne would strike my fancy, while others would gladly partake.

Why on earth is it that fewer people are interested in making non-alcoholic cocktails for us lightweights and cheap dates over here? Seems to me a gross oversight, excluding such a large portion of thirsty consumers when it takes no more effort to just exclude the booze. Inspired by Zevia‘s call to arms, I wanted to take this opportunity to try out their new Tonic Water and lift a glass to 2015 in style. Bitter, astringent stuff by itself, this stevia-sweetened bubbly brew makes an uncanny substitute for the traditional mix of cognac and champagne typically found in a French 75. Authenticity be damned, I’m just happy to finally have a respectable drink to toast with when the clock strikes midnight.

With that, I want to wish everyone out there in all corners of the world a very Happy New Year! May it be the best one yet.

Zevia Faux 75
Adapted from The New York Times

2 Tablespoons Light Agave Nectar
1/4 Cup Fresh Lemon Juice
1 (12-Ounce Can) Zevia Tonic Water
2 Strips of Lemon Zest (Optional, for Garnish)

Shake the agave and lemon juice vigorously in a cocktail shaker until thoroughly blended. Divide the mixture between two champagne flutes and top with equal amounts of the tonic water. Garnish with lemon zest for some extra festive flair, if desired.

Makes 2 Drinks

Printable Recipe


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Having a Ball

Talk about a whirl-wind holiday! Is it just me, or did this whole festive day seem to be eclipsed by the madness leading up to it? So much fuss for such a little event, Christmas already feels like a thing of the past, long gone and mostly forgotten. Of course, a few strong drinks no doubt enhances that sensation, and I must claim at least partial responsibility for that this year. While I remain a staunch non-drinker, I have admittedly developed a penchant for alcoholic additions to sweets. This curious dissonance grew more pronounced when my grandma generously gifted me with the better part of her liquor cabinet, previously languishing amongst the bulk wrapping paper and excess Tupperware in the cellar. Glistening bottles of Cassis, Grand Marnier, Framboise, and so many more all beckoned, splashing about beguilingly in the most innocent way a potential poison can manage. Carrying armloads of the ornate glass containers up the stairs and cramming them greedily into an overstuffed bag, little did I know just how these colorful liquids would soon paint my holiday season.

Oh, did I ever have a ball- And I made sure that everyone else had at least a dozen of their own, too! It started simply with my “famous” Pecan Pie Truffles, but all pretense of moderation quickly devolved from there. For friends, family, and anyone who happened to cross my path for the next few weeks, I crafted boozy peppermint mocha bites, chocolatey little numbers enriched with both Kahlúa and Creme de Mènthe. Next there were drunken apple jacks, living up to their names with a generous splash of Applejack to round out a cinnamon-spiced graham cracker base. By far, though, my favorite ball of the bunch were the Speculoos Rum Balls, sticking with the traditional addition of rum, but shaking things up with ground speculoos cookies, a touch of cocoa, and a creamy smear of speculoos spread. The combination of rum and brown sugar biscuits was positively intoxicating, and I swear that’s not just the alcohol’s doing.

There must have been at least 200 balls all told. Nonetheless, every last one was gleefully gobbled up before I realized what a gem I had inadvertently created for New Year’s celebrations as well. Only when it came time to edit the photos did I realize that my pick of the litter, decorated with sparkling pearlized sugar, looked just like the Times Square Ball due to drop at midnight in a scant few days from now. Although I’m quite excited to attend my very first Pineapple Drop this year instead, I don’t see why another round of speculoos balls wouldn’t be a welcome way to celebrate 2015 all the same.

Speculoos Rum Balls

1 7-Ounce Box (About 1 3/4 Cups) Finely Ground Speculoos Cookie Crumbs
1 3/4 Cups Cashew Meal or Almond Meal
1 Cup Confectioner’s Sugar
1/4 Cup Natural Cocoa Powder
1/2 Cup Smooth Speculoos Spread
1/2 Cup Dark Rum

1/3 – 1/2 Cup Pearlized Silver Sugar, Sprinkles, or Additional Cookie Crumbs for Rolling

It’s flat-out impossible to ruin rum balls, so let’s keep this tutorial brief, shall we? Simply combine the ground cookies, nut meal of choice, sugar, and cocoa powder in a large bowl. Add in the speculoos spread and rum, and stir thoroughly to incorporate. The resulting mixture will be very thick; you may want to get in there and use your hands to make sure that there are no remaining pockets of dry ingredients. Once fully mixed, use a small cookie scoop or standard spoon to dole out tablespoon-sized pieces. Roll them into balls and then toss them in the sugar or sprinkles, until fully coated.

Store in an air-tight container at room temperature for about a week, or in the fridge for up to a month.

Makes 40 – 50 Balls

Printable Recipe

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