Tag: holidays

Controversial Cabbage

Latkes are sacred. I don’t mean that in a biblical sense, but maybe that does apply in this case, too. Latkes are the real meaning of Hanukkah, the nexus of the holiday that connect the miracle of the oil with community, comfort, and abundance. Potatoes themselves take a place of honor at the table, forever reliable for their culinary prowess. That’s why I’ve been steeling myself for this blog post; I know I’m about to upset a lot of people. I made latkes with cabbage instead of potatoes.

Please, put your pitchforks away! Don’t rescind my invitation to the party yet! By no means am I suggesting that cabbage latkes are better than the beloved potato latkes. As a food writer, I know my job is to sell you on my latest creation, convincing you that it’s unbeatable, it’s life-changing, it’s the thing you never knew you needed.

Maybe the last is true, because I’ve never heard anyone take a plate of golden, immaculately crisp potato latkes and say, “You know what these need? 100% more cabbage.”

Honestly, I don’t know where the idea came from, other than the fact that I like cabbage and happened to have it around. I started making cabbage latkes well into late summer, biding my time and practicing my pitch for this day. I’ve come to find that they somewhat resemble Latvian kāpostu kotletes, which Google invariably translates as “cabbage cutlets.” If there could possibly be a more disappointing way to set expectations for this dish, it would be to call them cabbage cutlets. So, cabbage latkes it is.

Golden-crisp on the edges, tender in the center, this more vegetal reimagining of the classic potato pancake looks suspiciously similar to the original inspiration. Shredded green cabbage, kissed with just enough salt to coax out its sweet, earthy essence, forms the backbone of this comforting fritter. Not heavy or greasy, a lacy latticework of browned fringes gives way to a savory, onion-scented interior.

Hopefully this doesn’t turn into a scandal akin to the great Pea Guacamole Controversy that rocked the culinary world a few years back. If it would make you more comfortable, go ahead and call them cabbage fritters. No one is coming to take away your potatoes. I’m only suggesting you might enjoy making space for cabbage, too.

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Hannah (BitterSweet)11 Comments

Recipes to Ring in Rosh Hashanah

Consider Rosh Hashanah as your instant reset button. Starting over for the New Year, reinvigorated with fresh ambition to do better than the previous 365 days, needn’t be reserved just for January 1st. Meaning “Head of the Year,” the Jewish New Year ushers in more than just a date on the calendar. Consider it an open invitation to pause, reflect, and reset. While many gather in synagogues for prayer and connection, the rituals of Rosh Hashanah are most expressive around the table.

Falling on the first day of Tishrei in the Hebrew calendar, 5786 begins at sundown, ushered in by a fleet of autumnal produce and golden nectar, in hopes of having some of that gentle sweetness stay with us through the next annual cycle. Round challahs grace the table, their shape symbolizing abundance without end, while slices of crisp apple dipped in maple syrup or vegan honey speak our collective hope aloud, their down-to-earth decadence representing an attainable luxury.

Pomegranates, dates, carrots, and beets are just a few more favorites, woven into the tapestry of perennial celebratory dishes. Whether continuing beloved family customs or creating new ones, the dishes served on Rosh Hashanah are as much about intention as they are about flavor.

What follows is a collection of my favorite Rosh Hashanah recipes that honor the season, the symbolism, and the sweet start we all hope for in the year ahead.

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Hannah (BitterSweet)8 Comments

Fajitas Navidad

Why wait for December when you can unwrap joy twice a year? Celebrate Christmas in July for a second helping of holly, jolly merriment, minus the frostbite. I’m not talking about a big blow-out celebration like the genuine article, but a more impromptu excuse to get into the spirit.

Every time I see all the vibrant greens and reds spilling out of baskets at the farmers market, it’s all I can think about. How different the traditional menu would be, if only our forebears had access to ripe tomatoes, basil, peppers, and pole beans! That’s why even mundane fajitas start to look like a holiday party starter.

The Beginnings of Warmer Holiday Wishes

Christmas in July isn’t just a marketing ploy dreamed up by money—hungry corporations, although of course, they patently encourage the extra gifting opportunity. The first recorded celebration dates back to 1933, when a North Carolina summer camp for girls put on an off-season yuletide celebration complete with fake snow made of cotton, a decked-out tree, and a visit from Santa himself. It wasn’t long before the idea spread, especially in the Southern Hemisphere where July is the colder season.

Eventually, brands caught wind of the novelty and turned it into a commercial mini-holiday, offering midyear sales and peppermint-everything. It endures today because a party is a party, and summer offers a dearth of actual calendar events, so we might as well fill in the gaps somehow.

It’s Starting to Look a Lot Like Christmas, Everywhere You Turn

Christmas is never all that cold in Texas, having spent more than one December evening in a T-shirt, sipping iced coffee next to a half-lit tree. Granted, 100 degrees is a world apart from 60 degrees, but those temperatures offer new opportunities for more refreshing treats.

It doesn’t take much to whip up a festive dish with all the fresh fruits and vegetables now at peak ripeness. Just think red and green, and instantly, you’ve got a menu fully decked out for a yuletide celebration. For example:

  • Christmas Tree Crudité Platter – Arrange layers of green veggies, like broccoli florets, cucumber slices, snap peas, and celery, in the shape of a Christmas tree on a large platter. Add pops of color with cherry tomatoes or radish slices as “ornaments,” and top it off with a star cut from a yellow pepper or carrot. Use pretzel rods for the tree trunk, and serve with a few chilled dips on the side, like red pepper hummus or herby green goddess.
  • Holiday Pesto Pasta Salad – Toss cooked and cooled pasta with pesto, cherry tomatoes, roasted red peppers, and peas. Optionally, top it with finely grated vegan Parmesan for a snowy look.
  • Cranberry BBQ Tofu Skewers – Skewer cubes of tofu, zucchini, bell peppers, and red onion, then brush with cranberry sauce mixed into your favorite bottled BBQ sauce. Grill or roast until caramelized.
  • Festive Fruit Salad – Mix cut strawberries, green grapes, kiwis, raspberries, and/or green apples with a light sprinkle of lemon zest and lemon juice. If your blend is a bit tart, add a tiny splash of maple syrup.

Fajitas Navidad

Christmas fajitas could just as easily be everyday weeknight fajitas. The color scheme may even be lost on those simply captivated by the meaty strips of seared portobello mushrooms, distracted by their impossibly umami aroma. Wrapped up in a warm tortilla, each morsel is truly like an edible gift. They’re festive in spirit and flavor, even if no one at the table mentions Christmas at all, which is the real beauty of this half-holiday. You get to celebrate on your own terms.

What makes Christmas fajitas so irresistible isn’t just their visual appeal, of course. It’s the way they manage to feel both indulgent and fresh. Thick portobello caps become tender and juicy after a literal flash in the pan, soaking up every bit of seasoning like a thirsty sponge. Red bell peppers and green poblano peppers bring a sweet and spicy crunch, softened just enough to coax out their natural sugars, while slivers of red onion add bite and depth. A squeeze of lime over the whole pan wakes everything up, brightening the smoky richness with a citrusy kiss.

Assembling everything at the table makes it feel like a real family activity. I love a more interactive, hands-on meal that is meant to be shared. Isn’t that the idea behind the traditional Christmas dinner, too?

Happy Holidays, All The Days

So go ahead, string up lights by the pool. Crank up the carols, even if they clash with the sound of cicadas. Serve up those sizzling Christmas fajitas with all the trimmings, and toast to the idea that joy doesn’t have to wait for December. Whether you’re gathering friends for a backyard fiesta or just treating Tuesday night like a holiday, Christmas in July is your permission slip to celebrate something, anything, right now.

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Hannah (BitterSweet)8 Comments

Healthier For The Holidays

Traditionally a time of socially acceptable gluttony and excess, holiday indulgences are an important part of the season, within reason. There’s room for plenty of treats while still making space for some smarter choices. It’s been my distinct pleasure to create some more wholesome options for the winter festivities as part of my partnership with Kim Murphy at Simply Plant Based Kitchen.

Tasked with creating weekly recipes using only whole foods that are oil-free, refined sugar-free, and low-sodium, it’s been an inspiring undertaking that’s helped me eat better at the same time. Proof positive that you can have all the flavors you crave without the junk, I’m thrilled to share some of the best seasonal dishes to help facilitate a healthier, happier holiday season for all.

Cranberry Cheese Ball

Kick off your holiday party with a show-stopping starter! In this twist on the southern staple, creamy cashew cheese meets fresh cranberries simmered in orange juice, turning the soft spread a jolly pink color. Crusted with crisp pistachios and pomegranate arils, each bite is a little bit sweet, tart, and richly savory. It’ll be hard to leave room for the main meal when the appetizer is this compelling!

Gingered Butternut Squash Soup

Warming from the inside out, a steaming bowlful of butternut soup is just what the doctor ordered, even when you’re feeling perfectly well. Roasting the squash caramelizes the natural sugars, bringing out a greater depth of flavor while enhancing the velvety texture once blended. If you’re spice-sensitive, you might want to start with half as much ginger to be safe; you can always add more to taste.

Shredded Brussels Sprouts Salad

Everyone loves roasted Brussels sprouts, but have you tried eating them raw? Finely shaved into gossamer shreds, they form the crisp hearty foundation of this ode to autumn’s bounty. Combining juicy pears, crunchy toasted pecans, and bursts of tart pomegranate arils, a hint of orange zest adds a refreshing citrus note, making this salad a perfect balance of sweet, savory, and tangy.

Baked Latkes

Meet the healthiest, tastiest latkes ever! Although the miracle of the Hanukkah lights is all about oil, it’s entirely possible to celebrate without a single drop. Baked and not fried, these latkes are crispy around the edges and soft in the center, almost like little hash brown pancakes. Made with zero grease and no mess in the oven, they’re a modern miracle in and of themselves.

Cranberry Banana Bread

Banana bread never goes out of season, a perennial favorite that’s infinitely adaptable. Fresh cranberries dress up this humble loaf in autumn’s finest fashion, adding tart flavor to contrast the moist, maple-sweetened crumb. Sparkling with warm cinnamon and ginger, each slice is a cozy reminder of fall, perfect for enjoying with a cup of tea or sharing with loved ones during those chilly afternoons.

Pumpkin Bread Pudding

Warm, creamy, and comforting, bread pudding is the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. Infused with the goodness of pumpkin and sweetened entirely with dates, this version is as satisfying as it is soothing. Consider this your invitation to customize your bread pudding to better suit your personal tastes; apple pie spices or chai spices would be delightful to swap in for this classic combo, and a handful of chocolate chips or dried fruit would certainly be welcome, too.

Peppermint Crunch Bark

Homemade peppermint bark is one of the best crowd-pleasing sweets, crafts to make with kids, and last-minute gifts, all wrapped up in one bite-sized package. All you need is chocolate and peppermint extract to make it happen! Give your bark more bite this year by incorporating crispy rice cereal and cacao nibs, creating a texture that’s both lighter and more satisfying. It’s an easy and fun treat that everyone will love!

Hannah (BitterSweet)4 Comments

Nuts To Nog

Christmastime without eggnog would be simply nuts. Nuts that taste like eggnog, however, and that’s how you get into the spirit!

Eat, Drink, and Be Merry

For yet another year, I’ve been denied the pleasure of creating a new Nog-Off, with only one fresh contender of note. I will not, however, be denied my nog. For someone who’s never had the original egg- and dairy-based beverage, it has a hold on me like few other foods. And yes, though it is a drink, I think it’s substantial enough to qualify as a food too. That much is certainly true when you factor in a generous handful of crisp, freshly toasted nuts.

Nut Nog or Nog Nuts?

Nut nog is nothing new, of course, with some of the most popular recipes beginning with reliable old raw cashews, blended into creamy submission. What I’m talking about is a snack that straddles the line with dessert, could be served as a party starter or wrapped up as a gift at the end of the night, and has all the hallmarks of eggnog.

Aromatic nutmeg, bourbon, eggy kala namak, a touch of umami nutritional yeast, and lightly caramelized sugar all swirl together in a heady glaze that lacquers any combination of pecans, almonds, cashews, walnuts, pistachios, and so forth, that your heart desires. In fact, I even snuck in some pepitas for a subtly seasonal addition, so I’m calling seeds fair game, despite the official title.

Use Your Coconut

Coconut milk powder is a specialty ingredient that gives the mixture an additional richness, seeming to melt like freshly fallen snow, while creating a lightly frosted appearance. It’s entirely optional, so don’t fret if you can’t find it. Alternately, you can replace the alcohol with full-fat coconut cream, adding in a small splash of bourbon flavoring at the end if desired.

As the holidays descend and the festivities unfold, don’t let the absence of traditional eggnog dim your spirits. Embrace the joy of eggnog candied nuts; a sweet and savory blend that captures the essence of the season in every crunchy bite. Whether you’re sharing it at a gathering, gifting it to loved ones, or hoarding it all for yourself, this novel approach is sure to add cheer to the occasion, all without raising a glass.

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Hannah (BitterSweet)7 Comments

Home Is Where The Chocolate Is

What makes a house a home? In the case of a gingerbread house, it’s about sugar and spice, of course, but it’s the personal touches that make it special. Just like you would lovingly decorate your own living spaces, each culinary construction project is an opportunity to bring your unique aesthetic to life. I’ve always relished the idea of making a gingerbread house for the holidays but rarely went through with it. Daunted by the process, it seems too difficult or time-consuming at a glance.

This year, I committed to pushing through that mental barrier to make myself a genuine gingerbread home at last. Seeing as I finally got my first home in real life this year, it’s only fitting to make a suitable tribute. Naturally, incorporating a few unconventional ingredients, my entry is anything but standard.

Choco-Rooms

Rich Dutch-processed cocoa creates the characteristic dark panels on my edible abode as a stark departure from the mahogany brown of conventional cookies. This in itself is nothing new, however; you’ll find a recipe for “cocoa-nut gingerbread” cookies printed in the 1845 cookbook, Modern Cookery, In All Its Branches, and no doubt earlier versions if you keep digging. What these early bakers didn’t think to include is the ultimate all-purpose flavor enhancer, otherwise known as Sugimoto shiitake powder.

Mushrooms are sprouting out in all sorts of foods and drinks, from coffee to cakes, owing to their nutritional prowess and, in the case of shiitake’s abundant free glutamate, ability to amplify existing flavors to even greater resonance. No, it won’t make your sweets taste mushroomy, as proven by my shiitake vanilla ice cream. You won’t know it’s there, per say, but once you taste the difference, you will know if it’s missing.

Building Up The Gingerbread House Legacy

Long before pumpkins found their spice, gingerbread was the defacto flavor of the holiday season. As the spice trade flourished in the Middle Ages, ginger became more accessible, paving the way for the evolution of gingerbread into a dessert worthy of celebration. By the 15th century, gingerbread had made its way to Europe, where it began to take on new forms. In Germany, it was often molded into intricate shapes for festivals and fairs. This was also the era when the famed Nuremberg gingerbread, known as “Lebkuchen,” gained popularity, featuring a complex blend of spices and nuts.

However, it was the story of Hansel and Gretel that truly solidified gingerbread’s place in the holiday canon. The Brothers Grimm’s fairy tale, published in the early 19th century, painted a picture of an enchanted house made entirely of gingerbread and candy, capturing the imaginations of children and adults alike. Inspired by this tale, gingerbread houses began to emerge as a holiday tradition, continuing into the modern era, where families would gather to create their own edible cottages adorned with sweets.

Iced Out

Skip the conventional royal icing mortar in favor of pure melted chocolate to build a better home. Aside from the obvious flavor benefits, it’s much easier to work with, piping out smoothly or spreading on thick, and sets up very quickly in a reasonably cool kitchen. If you need to speed things along, just set your pieces in the fridge for a few minutes, and they’ll be good to go. I wanted to keep mine simple, sticking with only dark chocolate for all my embellishments, but you can go all-out with vegan white chocolate, colored sanding sugar, candies, fresh herbs, and any other edible decor your heart desires. It’s your house after all; raise the roof!

Build It Better

Based on my fool-proof Gingerbread Cut-Out Cookies recipe, this formula has already stood the test of time. After 13 years and untold adaptations, it simply never fails. The dough is sturdy, easy to roll out thinly without cracking, and barely spreads while baking. You could absolutely make classic gingerbread people and call it a day, no house required. These cookies make for excellent gifts or additions to any holiday party.

A house isn’t built overnight, and neither is a gingerbread house. Well, yes, while it’s possible for the early risers and truly ambitious, I find it much more enjoyable (and less stressful) to bake the pieces one day, apply basic decorations and piping once completely cooled, and assemble them the next. For more construction advice, see my previous post about best gingerbread house building practices.

Chocolate gingerbread, enhanced by the subtle umami undercurrent of shiitake powder, could be the next big thing for seasonal sweets. Rich dark chocolate and the warm spice of gingerbread, elevated by the depth of umami from shiitake powder, is the unlikely combination I personally can’t get enough of. Go ahead; embrace the holiday season with an eye towards nostalgia but an appetite for something new. In this sweet home, all are welcome.

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Hannah (BitterSweet)5 Comments