BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Fine and Funky Fresca

Saying that Texas gets hot during the summer would be like calling the Pluto a “little bit chilly,” as it spins around outer space to the tune of -180° C on a good day. Despite being better suited for the tropics than the arctic, nothing could have prepared me for the crushing heat that settles in like a thick blanket by midday, every day without fail, refusing to abate even after the sun has long since abandoned its post in the sky. Whereas Hawaii has trade winds to push the offending humidity to the side every now and then, so much as a gentle breeze can be tough to come by around here. What’s even more ominous and vaguely alarming is the fact that it’s technically not even summer yet. The locals all give a knowing, far away stare and a nod whenever the subject comes up, as if to say, “You just wait.”

Unprepared for but not altogether unhappy about the extreme climate, I would still much rather be too hot than too cold, so the intensity of the daily highs is just a part of life. After the morning bath in sunscreen, proper hydration is the only way to cope. It’s impossible to drink enough water, which is why it’s critical to make those bottomless glasses as appealing as possible.

Enter the agua fresca. Traditionally augmented with a generous dose of sugar, it turns out that simply using perfectly ripe fruit makes it unnecessary to further gild the lily in that department. Chasing after flavor rather than pure sweetness, my interpretation of the fruit-based beverage may look downright swampy, but trust me, the flavor is all bright, light, and refreshing watermelon goodness. While the added nutritional punch from a handful of spinach is to blame for the deceptive color, it ultimately acts as a silent partner in this successful production.

Although I may not stick around long enough to experience the true terror of a full-fledged Texan summer, I know that with a pitcher of this cool, fruity blend by my side, I’ll be prepared for any of the heat or humidity that awaits me back home.

Minted Melon Agua Fresca

1 – 2 Cups Fresh Baby Spinach, Packed
1/3 Cup Fresh Mint Leaves, Packed
4 Cups Cubed Seedless Watermelon
1 Tablespoon Lime Juice
1/2 – 1 Cup Cold Water
Pinch Salt (Optional)
Ice, to Serve

Pull out your blender and add the spinach and mint into the canister first, followed by the watermelon chunks. Begin blending on a low speed, just to start chewing up all the leafy greens at the bottom. Drizzle in the lime juice and 1/2 cup of water to help keep things spinning, and slowly turn it up to a high speed. Thoroughly puree until completely smooth. It may take a bit longer for machines with a bit less power to process through all the greener, so be patient and don’t rush this step.

Strain the juice through a fine mesh sieve or nut milk bag, pressing the solids to extract as much liquid as possible. Discard any remaining pulp. Add more water if desired. Pour over ice and enjoy immediately. Stay cool, everyone!

Makes About 4 Cups

Printable Recipe


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Shake It Off

Oh sure, easy for you to say.

In lieu of a television, the quiet hum of online weather reports has begun to serve as a neutral white noise at times, filling the void of late nights when no other voices are available to keep me company. Focused on the east coast’s snowy predicament more often than not, it seems that the whole country would be talking about my hometown even if the radio’s dial had been set on frequencies emanating from thousands of miles in any direction. Most of the information goes straight through my consciousness, filtered out as just comforting, human sounds, but every now and then particular words stick in my consciousness.

Blizzards… Black ice… Power failures…

So isn’t it easy for me to implore the folks suffering out there to just “shake it off,” offering up a tropical smoothie with an insensitive veneer of enthusiasm? How could I, the traitor who skipped bail and fled my sentencing for a winter in balmy California, have anything constructive to add to this seasonal tale of misery and woe?

And yet, I can’t keep my mouth shut, or more accurately, my fingers still as they glide across the beguiling keyboard. As much as the native New Englander in me would love to grouse about the terrible and relentless snow storms with the rest of my family, I’m much more grateful that those crushing winter phenomenon are no longer a part of my personal experience. Instead, I have sunshine, relative warmth, and yes, an incredible bounty of local produce that manages to grow even now in mid February; an unheard of miracle for someone who would expect two feet of sludge to line the garden beds right about now.

What a luxury it is to have a nearby farmers market boasting an ample selection of my very favorite food in the entire world: Cherimoya. Most people scratch their heads when the fruit is mentioned, and I hesitate to bring it more attention for fear of limiting my own selfish hoard of the fruits. A pricy treat to be sure, it’s hard to justify doing anything with the creamy, custard-like flesh other than dig in with a spoon once it’s ripe. Every now and then, however, one might venture into the land of overripe, at which point the only the one can do is blend it up and drink it down instead. That’s where the idea to create a tropical shake came from, playing off the classic umbrella drink, the lava flow.

Fiery red rivulets of strawberry “lava” flow throughout the classic coconut-pineapple rendition of this refreshing island staple, finished with a kiss of light rum. The sweet, creamy richness of cherimoya transforms the drink into an exotic new experience, which is just as luscious with or without the booze.

So this is how I’m shaking off winter. I’m well aware that not everyone is, or can, but for those with the ability to greet winter under brighter skies, I would implore you to relish every last sip of it.

Cherimoya Lava Flow

Strawberry Lava Sauce:

1 Cup Strawberries, Fresh or Frozen and Thawed
2 Tablespoons Coconut Sugar or Light Brown Sugar, Firmly Packed
2 Tablespoons Lime Juice

Creamy Cherimoya Cocktail:

1 Medium Cherimoya*
1 Cup Diced Fresh Pineapple
1 Cup Full-Fat Coconut Milk
1/4 – 1/2 Cup Light Rum**

*In lieu of fresh cherimoya, substitute either 1 medium banana or approximately 2/3 cup of young coconut meat for a different yet still delicious taste.
**For a non-alcoholic version, substitute an equal amount of pineapple juice.

Prepare the strawberry sauce first by combining the strawberries, sugar, and lime juice in a small saucepan over low heat. Cook gently for about 10 minutes, just until the berries have softened and the sugar dissolved. Transfer to your blender and thoroughly puree so that no chunks of fruit remain. Strain out the seeds if desired and set aside.

Rinse and dry your blender before returning it to its base. Slice the cherimoya in half and use a spoon to scoop out the soft white flesh, discarding the black seeds as you encounter them. Pop the cherimoya fruit into your blender, along with the pineapple, coconut milk, and 1/4 cup of rum. Blend on high speed until completely smooth. Add more rum to taste, depending on your preference.

Divide the cocktail base between two glasses and drizzle the strawberry “lava” into each one, aiming for the sides of the glass to create the greatest visual impact. Serve with a tall straw and an additional wedge of fresh pineapple for extra flare.

Makes 2 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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Warmest Wishes

Even with unseasonably warm weather this January, it’s still a struggle to stay warm and cozy. A mug of hot tea or coffee does wonders, but for an extra special treat, nothing takes the chill off quite like a sip of rich, creamy hot chocolate. Thick enough to qualify as a dessert, my rendition gets an extra boost from bright gingerbread spices, plus the deep, earthy sweetness of molasses.

Gingerbread Hot Chocolate

3 Cups Unsweetened Non-Dairy Milk
1/4 Cup Molasses
1 1/4 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
1 Teaspoon Vanilla Extract

In a medium saucepan over low heat, thoroughly whisk everything together except the vanilla. Continue to whisk gently until the chocolate melts smoothly and the mixture is hot. Mix in the vanilla after taking the saucepan off the heat. Serve and enjoy with someone you love.

Makes 4 – 6 Servings

Printable Recipe


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Blog, Interrupted

Breaking such a long stretch of radio silence and launching right back into the regular routine is proving far more difficult than first imagined. Even with an abundant backlog and ample time carved out for writing, the words still won’t manifest into satisfying sentences. A little over one week without blogging is all it takes to shatter the easy flow of ideas and photos, it would seem. While I’m still struggling to get back on my feet, the pile of material only grows, pushing against the impulse to curl up in bed and shun all critical thought. That’s a good thing.

One time-sensitive piece that is begging to be shared, asap, is the launch of So Delicious‘ brand new Pumpkin Spice Coconut Milk Beverage. Originally I had wanted to nominate this beverage as the unofficial nog of Halloween, but since our town’s spooky celebration was canceled for yet another year, it’s just as well that this is a drink suitable for any festive events. Powerfully rich and thick enough to coat the palate with one sip, this is not a drink to mess around with. Sweet as a dessert in itself, a straight shot of this autumnal treat reminds me of melted ice cream. Truth be told, it’s so sugary and viscous that I’m not sure I would recommend sipping it plain. Rather, it’s the kind of ingredient begging to be cut with a shot of espresso, or spiked with a splash of rum.

Lightly seasoned with warm spices, cinnamon leads the pack of usual suspects, ginger and nutmeg. My biggest disappointment is that despite listing pumpkin as an ingredient, the squash flavor is entirely absent. Perhaps an added pinch of salt would help awaken those more savory notes, but at least an effort was made to go beyond the typical artificially flavored route.

To make the Pumpkin Spice Coconut Milk really shine, it simply must be used in baking or cooking. Imagine using it to soak French toast, instantly creating a custard without any further prep necessary. Or consider tapioca pudding with a spicy, autumnal twist. What about caramels, where any cream or coconut milk could easily be swapped out for this treat instead? Though it may not succeed as a drink by itself, it certainly has enough culinary potential to warrant a place in your fridge.

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