BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Tag Archives: holiday


by 28 Comments

Citrus, Spice, and Everything Nice

Rather than just talk and tease about delicious homemade cookies, how about we get down to the knitty gritty, bust out the flour and sugar, and get serious about this holiday baking business?

To be frank, I hate doing what’s expected of me, so it would only follow suit that I can’t stand to give the same old Christmas cookies every year. Biscotti are classics, tried and true, so perfect for shipping thanks to their sturdy structure. Not in a million years would I whip up a batch that was merely almond, or chocolate chip, or another standard (albeit delightful!) flavor, however. This year, the dreary weather has me searching out some citrus sunshine, with an invigorating punch of spice.

Bright, bold flavors help to combat the slowly advancing grey days of winter. In a time when fewer fruits are ripe and fresh inspiration is harder to come by, a well stocked spice rack is key. Transforming the traditionally savory spices of the kitchen into something sweeter, black pepper and cayenne liven up these crisp biscotti, ideal for dunking in tea or coffee. Adding a bold hit of lemon zest to finish it off is guaranteed to wake anyone up and out of hibernation.

Lemon-Pepper Biscotti

2 Cups All Purpose Flour
2/3 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
Zest of 2 Medium-Sized Lemons (About 3 Tablespoons)
1/2 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Cayenne Pepper
Pinch Dried Red Pepper Flakes
1 6-Ounce Container (3/4 Cup) Plain Soy or Coconut “Yogurt”
2 Tablespoons Smooth Almond Butter
1/2 Teaspoon Vanilla Extract
2 Tablespoons Plain Non-Dairy Milk

Preheat your oven to 325 degrees and line a baking sheet with parchment paper or a silpat.

In a medium bowl, stir together the flour, sugar, baking powder, and salt just to combine. Zest the lemons directly into the dry goods and toss to distribute, along with the black pepper and cayenne. Follow that with the vegan yogurt, almond butter, and vanilla. Use a wide spatula to incorporate the wet ingredients thoroughly. The mixture will still be rather dry, but it should start to come together into a cohesive ball of dough. Drizzle in one tablespoon of non-dairy milk at a time, until the dough is no longer dry but not quite sticky.

Divide the dough in half and shape each piece on your prepared baking sheet. Form the dough into equally sized logs, 2 inches apart from each other and about an 1 1/2 wide by 8 or 9 inches long. The exact measurements aren’t critical, but make sure that the logs are rather skinny and long, and not mounded up higher than an inch or so. Bake for 35 – 40 minutes, until lightly golden brown and top. Remove the biscotti logs from the oven on but leave the heat on. Let the loaves cool for at least 15 minutes.

Using a serrated knife, cut the biscotti into 1/2 – 3/4 inch slices and lay them with the cut side down on a fresh piece of parchment or cleaned silpat. Return them to the oven and bake for another 10 – 15 minutes, until lightly browned. Flip the biscotti over the other cut side and repeat. Let cool completely before removing them from the baking sheet.

Makes 2 – 3 Dozen Biscotti

Printable Recipe


by 21 Comments

Coming Soon to a Mailbox or Newsstand Near You…

Typically, sharing about the latest and greatest issue of VegNews is a big waiting game. Rarely does my own copy arrive before I spill the beans, but I can usually resist the urge to post about it at least until the designated month on the cover. Needless to say, that’s not the case for the incoming November/December issue. As soon as I learned that at least one copy was out in the wild, that signaled that it was fair game. This collection of articles and recipes is so enticing, so irresistible, that hopefully my impatience is pardonable this time around.

Returning with another column of My Sweet Vegan, I’m thrilled to share what may very well become the holiday dessert that everyone talks about for years to come: Black Forest Parfaits. The classic Christmas cake has been broken down into its essential components to be reassembled in delicate layers of chocolate cake, vanilla creme, and a lightly boozy drunken Morello cherry sauce. Not only does this presentation allow each element to shine, visible through clear glass walls, but it means individual servings can be prepared in advance and served without any messy slicing or scooping. Easier on the cook and tastier on the palate; can you say, “win-win”?

After coming down from my cake-induced sugar high, I was thrilled to photograph a deeply satisfying, warming soup as well. Effortless to whip up, the depth of flavor that Jesse Miner managed to create in his Smoky Tomato and Kale Soup is astonishing. Spiked with chili and rounded out by hearty potatoes and quinoa, this is not your average pallid tomato water. More like a stew than a modest soup, it could easily pass as a main course, rather than merely a humble side.

Let’s not forget, this is also the issue where the annual Veggie Award winners are revealed, among many other exciting features. Who’s won favorite cookbook or blog author this year? Now, I wouldn’t spoil that surprise even if I knew!


by 28 Comments

Winter Wonders

First impressions are of critical importance, or so it’s said when it comes to business and relationships. Subconsciously, we tend to place great significance on the beginnings of new experiences, taking every noteworthy detail as a sign. That’s why I knew that our trip to Germany, however brief, would be a good one even before we had exited the plane.

Gawking out the window as the ground grew rapidly closer, rushing upwards to meet the extended and waiting landing gear, I marveled at just how close the wilderness lay to the man-made monstrosity of the airport. Only a fence separated the two, the distance spanning less than a few steps otherwise. Thick layers of evergreen trees obscured much of the landscape beyond the tarmac, but there, right at the miniscule clearing between greenery and barbed wire fence, was the sight of something incredible. A family of deer and fawns, with one single white deer in the center of the pack.

I would have done a double take if we hadn’t hit the ground with a jolt that very second, rushing past the group at warp speed. I had heard of white squirrels, rare as they are, but never white deer. For such a common creature, this one looked incredibly majestic; magical, even. That was the convincing factor that a vacation was the right choice, that I was in the right place. Only more wonders could await. Serendipitously stumbling upon dainty little fawn cookie cutters at one of the Christmas markets that same day, I took that as my second sign. These cookies were meant to be.

And honestly, it just wouldn’t be the holidays without gingerbread! This particular formula is one that I’ve been making for years, a tried-and-true recipe that I originally made with gingerbread houses in mind. Thus, it makes for ultra-snappy, crisp, and sturdy cookies that retain their shape when baked, travel well, and make a solid foundation for edible buildings. A delicate and fragile shape like the fawns are impossible with almost any sort of standard dough, but this simple method hasn’t failed me yet. As an added bonus, there’s not even any chilling time to take into account. Though I wouldn’t recommend getting started on your holiday baking quite so late in the game, this does provide an excellent last-minute option.

Gingerbread Cut-Out Cookies

Chai Gingerbread Cookies:

3 Cups All Purpose Flour
2 Teaspoons Ground Ginger
1 1/2 Teaspoons Ground Cardamom
1 Teaspoons Ground Allspice
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
Pinch Ground Black Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Cup Non-Dairy Margarine
1/2 Cup Granulated Sugar
1/2 Cup Molasses
1 Tablespoon Plain Non-Dairy Milk

Blondie Gingerbread Cookies:

3 Cups All Purpose Flour
2 1/2 – 3 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/4 Teaspoon Ground Cloves
Pinch Nutmeg
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Cup Non-Dairy Margarine
1/2 Cup Granulated Sugar
1/2 Cup Light Corn Syrup*
1 Tablespoon Plain Non-Dairy Milk

Royal Icing:

2 Cups Confectioner’s Sugar
3 Tablespoons Cornstarch
1 Tablespoon Light Agave Nectar or Light Corn Syrup*
1/2 Teaspoon Vanilla (or Peppermint, or Almond, or Lemon…) Extract
Water, as Needed and Used Sparingly

*Be sure to hunt down corn syrup that has no high-fructose corn syrup added. You can substitute light agave if you’d prefer, but the dough will brown more as a result.

Preheat your oven to 300.

The procedure is the same for either flavor of cookie, and if you want to make both, simply repeat the steps for the separate doughs. In either a large metal bowl or a stand mixer, whisk together the flour, spices, baking soda, and salt. While you can certainly bring this dough together by hand, it will require some vigorous stirring, so I would advice bringing out the heavy artillery if you have it!

Meanwhile, combine the margarine, sugar, and molasses or corn syrup in a small saucepan and heat gently. Cook the mixture and stir gently, just until the margarine has melted and the sugar is completely dissolved. Pour the hot liquid into the bowl of dry ingredients, immediately followed by the non-dairy milk, and mix well. It will be very thick and somewhat difficult to mix, but give it all you’ve got and don’t waste time- It will become harder as it cools.

Turn out the dough onto a lightly floured surface, press it into a ball, and roll it out to about an 1/8th of an inch in thickness. Cut it into your desired shapes with cookie cutters and transfer the cookies over to a silpat. Bake until the edges of your cookies are just barely browned; 13-20 minutes, depending on the size of your shapes. Let the cookies sit for a minute on the baking sheet before moving them over to a wire rack to cool.

For the royal icing, simply combine the confectioner’s sugar, cornstarch, agave, and vanilla in a medium bowl. Add in water, one teaspoon at a time, stirring thoroughly after each addition, until it reaches a pipe-able consistency. Be sure to take this process slowly, as just one drop too much liquid can make the icing runny. Allow a full 24 hours for the icing to completely harden.

Yield varies based on the cookie cutter

Printable Recipe


by 18 Comments

Vegan Holiday Kitchen

Cooking for a crowd can be daunting even for the seasoned pro, especially when there are specific holiday traditions to uphold. Bound by expectations of great feasts, in addition to the dietary restrictions of every last guest, how is one supposed to plan a festive vegan meal when times of celebration come about? Before demurring and declaring it a potluck affair, do yourself a favor and pick up Nava Atlas‘ new cookbook, Vegan Holiday Kitchen. Encompassing occasions from numerous religions and all throughout the year, it’s sure to guide you out of many sticky situations in any season. Trouble coming up with a hearty main dish for unenthusiastic omnivores, who still think that vegans subsist on lawn clippings and twigs? Or maybe you’re already preaching to the choir, but have trouble with menu planning? Whatever the case, Nava’s got you covered. Attractively photographed by the talented Susan Voisin, the pages sparkle with delicious inspiration and appetite-awakening ideas.

Gravitating first towards the more wintry fare, I can see how the Hearty Lentil and Mushroom Shepherd’s Pie (page 98) could become the talk of a Christmas party. A mercifully healthy respite from the heavy, rich foods synonymous with the season, the incredibly savory flavor carries this dish far. Opting to make individual servings since I wasn’t actually hosting a great number of guests, and wanting to easily freeze and defrost portions at will, the conversion was painless. Lots of mashed potatoes were leftover after topping my personal pies, although I’m not saying that’s a bad thing at all. Next time around, I might skip the breadcrumbs at the bottom which didn’t really add much to the dish. (Edit: Nava has explained to me that the breadcrumbs are meant to make slicing and serving a whole shepherd’s pie neater and easier, which is actually pretty clever. So, definitely keep them for a complete, family-style dish, but feel free to omit them for single servings like I made.) Otherwise, it was all you could ask for from a main dish meant to impress- Highly satisfying, well-balanced with both protein and greens, and deeply flavored with umami mushrooms, soy sauce, and aromatic herbs.

Seeking a more complete sample of the recipes on offer, and wanting a simple side to whip together without much fuss, the Pasta and Red Quinoa Salad (page 236) caught my eye early on. Red quinoa eluded me at the grocery store, but the regular old white variety was a fine stand-in. Bright, fresh flavors highlighted by the creamy yet tangy dressing make this disarmingly easy salad irresistible. A delightful combination of textures, between the tender quinoa, al dente pasta (I went with adorable mini bow ties), and crisp veggies, it would be an excellent option for a spring or summer gathering. Of course, you needn’t wait that long- I enjoyed it just fine even in the freezing days of December.

All the previous success was nothing, however, compared to what I believe is the crowning jewel of this collection: The Matzoh Ball Soup (page 115). A simple but surprisingly difficult staple that both bubbies and their babies adore, it’s one dish that I’ve been missing since becoming vegan. Passover would come and go, and I could only look longingly at those pillowy spheres floating in golden broth being devoured. Previous attempts had been spectacular failures, ranging from cannon ball dumplings to magically dissolving and disappearing matzo balls, so I was pretty much convinced that I would never eat anything nearly as good as the original.

Well, I think you know where this is all going by now. I want to state, for the record, that these are the best damn matzoh balls ever. No, perhaps they’re not “fluffy” in the truest sense of the word, but they’re so ethereally light, the simple soup, so perfectly rich and comforting, that the first spoonful brought me right back to my childhood. This is what I had been missing, and will never again go without. For this recipe alone, the cookbook is worth its sticker price, and then some. (The key to absolute soup perfection, by the way, is a truly delicious no-chicken broth, so don’t skimp!)

I’m typically not one to host lavish dinner parties, but the Holiday Vegan Kitchen may slowly convince me to change my tune.


by 35 Comments

The Christmas Cookies That Weren’t

Despite best intentions, holiday gifts always end up as a rushed, last-minute affair. What with the endless waffling over precisely what to make and share, there ends up being little time to actually bake, wrap, and ship those treats off so that they arrive before the appointed holidays have passed. Well, for the first year in recent memory, those sweets never made it to the post office at all, let alone their destinations. To put it simply, it was an “epic fail” on my part.

Still borderline delirious after being taken out by a vicious head cold, perhaps it was not the best idea to leap into a project of such scale. But oh, what false confidence I had! I even did a test run of the recipe, to make sure it was tasty, reasonably mail-able, and all around a solid choice. Shaped as adorable little wreaths and brilliantly emerald green, they were so perfectly festive, too! Glittering with a light sprinkle of coarse sugar, I was certain that these sweet, minty little numbers would be the hit of the holidays. Of course, I tested them as a small batch… And I foolishly believed that this formula could effortlessly be increased, by four times, no less.

No dice. As soon as the mixer started to crank up into gear, I knew I was in deep sh– …dough. Flour and sugar spraying over the sides of my overburdened mixing bowl like a lawn sprinkler on a rampage, those ingredients had no desire to come together and make cookies. Feverishly working to remedy the situation and add more of the dry goods with no rhyme, reason, or measuring, things only got worse with every haphazard addition. The dough was unsalvageable; a depressing lump of lurid green goo that no one in their right mind would want to consume.

So, to all of my friends and loved ones, these are the cookies that you should have received this holiday season:

Can you accept an IOU, and the (successful, small batch) recipe, instead?

Minted Matcha Wreaths

1/2 Cup Non-Dairy Margarine
4 Ounces (1/2 Package) Vegan “Cream Cheese”
1 Cup Granulated Sugar
1 3/4 Teaspoon Matcha Powder
1 Teaspoons Vanilla Extract
1/2 Teaspoon Peppermint Extract
1 3/4 Cups All Purpose Flour
1/2 Cup Garbanzo Flour
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder

Decorative White Sugar Crystals, or Turbinado Sugar

Preheat your oven to 350 degrees and line two baking sheet with silpats or parchment paper. Set aside.

In your stand mixer with the paddle attachment installed, thoroughly cream together the margarine, “cream cheese,” sugar, and matcha, so that the mixture is homogeneous. Scrape down the sides of the bowl as needed to make sure that everything is incorporated. Add in both extracts, mix to combine, and set aside.

In a separate large bowl, whisk together all of the remaining dry goods for the cookies so that the ingredients are well-distributed throughout the mixture. Slowly add them to the stand mixer, incorporating them in 2 or 3 separate additions. The resulting batter with be very thick, and it may seem like it’s not going to come together, but just be patient; Do not, under and circumstances, add any extra liquid!

Once you achieve a cohesive dough, place a few mounds of it into your spritz cookie gun, which should already have the design you desired installed (the wreath shape, if you want to keep with the intended theme here.) Squeeze out cookies as directed by the manufacturer of the gun, reload when you run out of dough, and repeat. Lightly sprinkle decorative sugar on top of the cookies.

Bake for 8 – 12 minutes, until no long “wet” looking on top and the cookies look solid, with just the vaguest hint of golden color around the edges. Be sure to pull them before they become too brown, or you’ll loose the effect of having pretty green wreaths.

Let the cookies cool on the sheets for at least 10 minutes, and then completely on a wire rack.

Makes 40 – 50 Cookies

Printable Recipe


by 33 Comments

A Hannukah Miracle

Take it as evidence that I’m a bad Jew, if you must, but the rumors are true; I had never made latkes before. Picture thin shreds of white potato that have sopped up gallons of oil and yet remain pale and flaccid, to be served with dairy-rich sour cream or overly sweetened apple sauce- Can you blame my resistance? Admittedly, the latkes my parents painstakingly make every year are never like this, but out of laziness and sheer stubbornness, I refused to remove my blinders and give them a chance. Despite the connection I felt to the ritual of their preparation, I found myself unmoved, year after year. Working as a tag team, my mom in the kitchen working with the raw ingredients, my dad out back doing flame-control, the smell of smoke and canola oil permeating the air, it’s this tradition that epitomizes the Hannukah experience to me. That’s why we’re unofficially pushing back the date of celebration, so that my dad can be home to fry them like usual. Whether that means standing outside at the grill in the snow, rain, or just freezing cold, it doesn’t matter. He knows that the hungry hordes need their crispy, golden brown latkes, and there’s no way on earth we’re deep frying that much potato matter inside the house.

And there starts my prejudice; Anything that requires cooking outside of the kitchen must be too much of a hassle. What with all the holiday cookies to bake, why waste time making boring old potato pancakes anyway? Deep fried food doesn’t disagree with me per say, but it loses quite a few brownie points if I’m the one doing the frying. Who wants third degree burns as a holiday parting gift? That’s why, with the actual Hannukah week free and clear, I stuck to what I know best and fired up the oven, set on breaking my latke-less streak at last.

Notice, these are baked latkes, not fat-free; They still need ample lubrication to prevent sticking and tearing. Most notable, however, is not the method by which these nouveau potato pancakes are cooked, but the subtle flavors I chose to wake up these potentially snooze-worthy staples. Taking inspiration from Chinese scallion pancakes, short ribbons of green onion are woven amongst the strands of potato, punctuated by the gentle warmth of ginger. Sure, purists may turn up their noses, but these nontraditional spud bundles have made me a convert. Latkes can be a beautiful (and yes, delicious) thing, when treated with a little extra love and attention. And yes, please, go ahead and fry them if you prefer. Just keep that vat of hot oil far away from me.

Baked Scallion-Ginger Latkes

1 1/2 Pounds White or Gold Potatoes
2 Teaspoon Lemon Juice
3/4 Teaspoon Salt
1 Generous Bundle Scallions (about a dozen), Cut into 1-Inch Pieces
1 Tablespoon Minched Fresh Parsley
1 1/2 Tablespoons Finely Minced Fresh Ginger
1/4 Cup Garbanzo Flour
1 Tablespoon Flax Seeds, Ground
1/4 teaspoon Ground Black Pepper

2 – 4 Tablespoons Canola Oil

Preheat your oven to 375 degrees, and use 1 or 2 tablespoons of the canola oil to generously grease a baking sheet. Don’t be shy; you need to really smear it on so that nothing stick later.

Peel and grate the potatoes, placing them in a colander in the sink or set over a large bowl. Sprinkle with the lemon juice and salt, to prevent browning and extract some of the water, and let sit for 5 – 10 minutes. Squeeze the potato shreds with your hands to extract the excess water. Don’t be shy, really wring those spuds out, because too much water now will mean less crispy latkes later. Transfer the significantly drier potatoes into a [dry] large bowl.

Cut the scallions into one-inch lengths, and add to the potato. If your scallions are on the chunkier side, slice them in halves or quarters first. Add in the parsley, ginger, flour, ground flax, and pepper, and toss to combine.

Scoop out about 1/4 cup of potato mixture for each latke, and use your hands to really press it all together. Place each latke on the prepared sheet fairly close together since they don’t spread. Flatten each mound down as thin as possible to get crispier results. Brush the tops of the pancakes with 1 – 2 tablespoons of oil, and again, don’t be skimpy about it. Side your sheet of latkes into the oven, and bake for 20 minutes. At that point, flip them all over, and bake for another 15 – 20 minutes, until golden brown. Serve immediately, with vegan sour cream if desired.

You can also make them ahead of time; Prepare as stated up to this point, but let them cool completely. Store in an air-tight container in the fridge until you’re ready to serve, and then just pop them in the toaster oven to warm through.

Makes 8 – 12 Medium-Sized Latkes

Printable Recipe

Follow

Get every new post delivered to your Inbox.

Join 6,647 other followers