GuacTober

Halloween has always been my favorite holiday, though my appreciation for it has changed substantially over the years. Long gone are the nights spent trick-or-treating, seeking the thrill of the hunt as much as the sugar high to follow. Off-the-shelf costumes are permanently off the shopping list, since I refuse to dress as the “sexy” version of literally anything. Now, I’m content to enjoy the spooky season in a similar way to other special events: By playing with my food.

Whether you’re throwing a Halloween party for one or one hundred, solid snacks are an absolute must. Balancing out the abundance of candy and booze alike, reasonably healthy and savory options are essential for a killer bash. For that, I turn to classic guacamole, but with a ghoulish twist.

Pick your favorite recipe and get crafty! Here are four different ways to dress up the same old green goop as a fun, festive party starter.

Sick Dip

I’m sure everyone’s familiar with the classic barfing jack-o-lantern motif by now, but what if we could make that into an edible centerpiece? Allow me to present sick dip, replacing the pumpkin with a carved bell pepper.

Cut around the top in a jagged pattern just like you would for a traditional jack-o-lantern. Pull off the top and remove the seeds and membrane inside.
Use a paring knife to carefully carve out eyes and a large opening for the mouth.
Place the pepper on a serving plate and fill it with your guacamole, pushing some out the mouth hole.
Fill the rest of the plate with more guacamole and place the top back onto the pepper.
Serve with the paring knife sticking out of the pepper for guests to slice off their own crudites.

Guacamole Graveyard

Parting is such savory sorrow when the final resting place is this delicious. You could pipe “RIP” onto the tombstones with smooth guaca-mole, but I prefer to keep it simple and classy.

Spread your guacamole into a rectangular dish an in even layer.
Stick crackers in, spaced at regular intervals, in two or three rows.
Spoon a mound of minced black olives or tapenade in front of each cracker tombstone to make the burial plots.
Serve with more crackers on the side.

Monster Mash

Kids will especially love this silly Frankenstein face! You may even be able to convince them to eat their veggies this way. You can even blend fresh spinach into the guacamole to make it more green and add an extra superfood boost.

Spread your guacamole in a circle on a round plate, leaving a larger border at the top.
Stick crackers or cut vegetable crudites into the top part for the hair.
Cut a black olive in half and add them to the middle as eyes.
Cut a jagged smile out of a bell pepper or carrot slice for the mouth.

Wicked Web

When all else fails, weave a simple spiderweb that’s guaranteed to catch guests’ attention.

Spread your guacamole into a round dish in an even layer.
Drizzle plain, unsweetened vegan yogurt, ranch dressing, or sour cream in a spiral pattern, starting in the center and radiating out.
Use a toothpick to drag the loops alternating inward and outward from the center.
For the spider, place one whole olive near the middle of the web. Cut another olive in half lengthwise, and then slice four little legs from each piece. Arrange them next to the side body.
Enjoy with any of your favorite dippers.

Get into the Halloween spirit and whip up a ghastly appetizer that will haunt your friends and family all season! What’s your favorite diabolical dish?

October 28, 2022March 6, 2026

Hannah (BitterSweet)6 Comments

Compound Interest

You can’t live in Austin without developing a taste for queso. I do believe that at a certain point in your residency, if you don’t profess your undying love for the gooey cheese dip, the authorities will come and escort you out. Queso is a Tex-Mex staple that’s as abundant as the bats under Congress Bridge. It’s the glue holding together every menu, sometimes literally, as a stand-alone appetizer, side dish, and topping. Given the opportunity, I have no doubt that it would be blended into frosty margaritas, too.

All you need is liquid cheese with a bit of spice to have a passable queso dip. When you’re ready to take it to the next level, consider stepping up your game with Queso Compuesto.

Compuesto translates as “compound,” which means “made up or consisting of two or more existing parts or elements.” As such, queso is still the main attraction, but now you have a dollop of guacamole, pico de gallo, and sour cream in the same dish. Go all the way and hide a layer of cooked taco meat at the bottom, and you can basically call that a balanced meal.

How do you serve Queso Compuesto?

Queso is always a stellar party starter, served as an appetizer with thick, crunchy tortilla chips.
- Pro tip: Warm the chips first to make them seem freshly fried and extra crispy. Just spread them out on a sheet pan and bake at 350 degrees for 5 – 6 minutes, until warm to the touch. Transfer the chips to a bowl so no one burns themselves on the hot pan.
Ladle or spread queso over tacos, inside burritos before wrapping, or use as instant quesadilla filling.

What are some tasty variations on Queso Compuesto?

Mix and match your favorite components to make this queso your own. Don’t like sour cream but love extra avocado on everything? Double up the guac and ditch the crema.
When you’re in a rush, there’s no shame in taking shortcuts. Use prepared guacamole, pico de gallo, and sour cream. Heck, you can even use ready-made vegan queso, if you just want to use this idea as a template to color by numbers.
Instead of meatless taco-seasoned grounds, stick with more whole foods like black beans or refried pinto beans for protein.
Switch out the pico de gallo for any other salsa, hot or mild, red or green, smooth or chunky.

What can you do with leftover Queso Compuesto?

This is definitely a party-sized serving, so if you want to have a fiesta for one or two, don’t worry about the extra going to waste. It’s an incredibly versatile addition to…

Pasta bakes
Pizza
Chili
Baked potatoes

Alternately, you could always divide the components into single servings. This is a great approach for portion control, planned leftovers, and simply preventing anyone from hogging the dish!

Some people still refer to this as “Bob Armstrong Dip,” attributing the creation to the former Texas land commissioner who allegedly asked for something different, off the menu, at Matt’s El Rancho in Austin, Texas. I think you can confidently name this one after yourself for improving upon the concept by making it far healthier, vegan, gluten-free, and even more flavorful.

Continue reading “Compound Interest” →

September 5, 2022March 6, 2026

Hannah (BitterSweet)7 Comments

Party Like a Sushi Chef

When it comes to celebratory meals, sushi is always at the top of my list. For birthdays, anniversaries, and other milestones, nothing could do proper justice to the event like a glorious platter of carefully rolled maki or dainty nigiri. From childhood to this very day, it’s still my number one request for a fancy treat.

Of course, sushi is not the kind of indulgence one can splurge on casually or in great volume. While I’d like to invite everyone I know and love to join me in such revelry, quite frankly, I don’t make that kind of money. I do, however, make that kind of food, which is why I’ve come to realize that throwing a sushi party at home is an even greater sort of celebration.

How can you throw a sushi party at home?

There are many ways to go about this. First, consider whether you want guests to be able to roll their own sushi or simply eat what your prepare. I think it’s a whole lot more fun to have a hands-on activity, and it puts much less stress on the host if they’re not doing all the work.

Don’t have enough sushi mats for everyone?

Don’t worry; I don’t even use mine anymore. Lay down sheets of parchment paper to help everyone roll up their sushi creations, and simply throw them away when it’s all said and done. Use compostable parchment paper to prevent excess waste.

How much sushi rice should you make?

Let’s work backwards to figure out portion sizes. The average sushi roll uses about 1/3 cup of cooked rice, and let’s say most people will eat 2 – 3 rolls each. That means we want at least 1 cup of cooked sushi per guest. My basic formula makes 4 cups, which you can halve, double, or triple accordingly, always erring on the side of extra. Leftovers are great for making fried rice or ochazuke the next day.

Yield: Makes 4 Cups

Easy Sushi Rice

Name: Easy Sushi Rice
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 Cups Sushi Rice; 2 1/2 Cups Water; 2 Tablespoons Rice Vinegar; 1 Tablespoon Granulated Sugar; 1/2 Teaspoon Salt

For perfect maki sushi or nigiri, this simple formula for easy homemade sushi rice will never do you wrong!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

2 Cups Sushi Rice
2 1/2 Cups Water
2 Tablespoons Rice Vinegar
1 Tablespoon Granulated Sugar
1/2 Teaspoon Salt

Instructions

Rinse the rice in a fine mesh sieve until the water runs clear. Transfer to a medium saucepan and add the water.
Bring rice to a boil over medium heat; immediately turn heat to low, and cover. Cook for 10 minutes, remove from heat and let sit, covered, 15 minutes, undisturbed.
Mix together the vinegar, sugar, and salt and add it to the rice. Gently fold with a spatula to incorporate. Let sit at room temperature for about 15 minutes longer, until just warm to the touch.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 132Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 415mgCarbohydrates: 28gFiber: 0gSugar: 6gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

What kind of fillings are best for a sushi party?

The luxury of making your own sushi is having endless options for fillings, freed from traditional, tired, or simply uncreative menus. You could truly put anything in the middle of your maki, including veggie burgers and guacamole, if you so wished. Go ahead, use this as an opportunity to empty out your fridge, freezer, and pantry if you’re entertaining on a shoestring budget! For more thematic options, my favorites include:

Sliced avocado
Shredded seedless cucumber
Shredded carrots
Shredded daikon radish
Umeboshi
Shiso
Blanched or grilled asparagus
Fried tofu or tofu nuggets
Watermelon ahi tuna
Fish-free salmon sashimi
Vegan cream cheese
Shiitake bacon
Eggless tamagoyaki
Takuan (pickled daikon)

Don’t forget the sushi toppings and condiments!

If you don’t have some sort of soy sauce or tamari for dipping, that’s a crime and I’m never coming to any of your parties again. Beyond that, there’s plenty of room for different ways to finish off your rolls with style:

Dynamite sauce (spicy mayo)
Wasabi
Shichimi togarashi
Furikake
Scallions
Ponzu
Pickled Ginger
Lentil caviar
Tempura crunchies

Prepare ample snacks for those who come early or late.

It might take some time before everyone can finish rolling their own, so don’t leave anyone hungry while they wait. You can prepare all sorts of small bites and starters well in advance so you can stress less.

Edamame, warm, chilled, spicy, truffled, or pan-fried
Gyoza, steamed or pan-fried
Miso soup
Chuka ika sansai (calamari salad)
Seaweed salad

Finally, don’t forget the drinks.

When in doubt, good old ice water has never done me wrong. If you’d like something a bit more festive to say “kampai!” with, consider both spirited and sober options.

Green tea, hot or iced
Iced mugicha (barley tea)
Ramune soda
Sake, hot or cold
Shochu
Japanese beer

Are you ready to start rolling?

If you’d like some more inspiration to get this party started, here are a few more recipes you’ll love:

San Francisco, California Roll
Sush-Easy Creative Vegetable Sushi
Sushi Cups

August 1, 2022March 4, 2026

Hannah (BitterSweet)14 Comments

Purple is the New Black

Potato salad is like the little black dress of dishes; it’s suitable for all gatherings and occasions, never going out of style. Potato salad is better than a little black dress, however, because it’s infinitely adaptable, rather than being restricted to the same basic routine for years on end. Not to mention, potato salad always fits.

Riffing off the classic creamy chilled spuds, this tropical twist makes a colorful splash with vibrant Okinawan sweet potatoes. More than a bland starchy base, these tender cubes are naturally sweet, like orange yams. As the name might suggest, they’re originally from the southernmost island of Japan, but were also cultivated by Polynesians in Hawaii, where it thrived in the rich volcanic soil. That’s what inspired the tropical flair for the rest of the chilled salad.

Crisp, buttery macadamia nuts are a key ingredient to making this simple recipe shine. That crunchy contrast against the tender flesh of the potatoes, paired with the creamy twang of tart coconut yogurt, sets it apart from average humble spuds.

Next time you need a quick dish for a gathering, no matter the season, think of potato salad and more specifically, purple potato salad, if you really want to wow your friends and family. Everyone will remember this dish long after memories of fashion trends are forgotten.

Continue reading “Purple is the New Black” →

August 27, 2021February 23, 2026

Hannah (BitterSweet)10 Comments

All-Access Pass

This blog post is sponsored by Wine Access but as always, the opinions and experiences expressed in this post are my own.

Still feeling a bit depleted following the holiday havoc? The dust has settled and the days of 2020 valiantly soldier on, but something seems to be missing. Plagued by an undefinable emptiness, once spirited conversations suddenly fall flat, marred by a pervasive emptiness. Don’t worry, it’s in your head- It’s simply not in your wine cellar, either! Pouring generous glasses all through December and popping the cork on New Year’s has no doubt depleted your secret stash, leaving the choices for imbibing scant at best.

As a total wine novice, the idea of buying even a single bottle is daunting, let alone a half dozen at once. How do I know I’ll like it? Is a lower-priced option a great value or just plain cheap? If you’re suffering the same sort of dry spell, here’s something to cheer about. The great “Restock Your Cellar Sale” is on at Wine Access, this week only, offering 15% off all Store Wines. These carefully curated bottles are sourced from producers both large and small across the globe, tasted, vetted, and selected from only the best stock.

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If the affordable labels give you reverse sticker shock, fear not; there’s no bottom of the barrel, two buck chuck in here. The Wine Access team has spent decades cultivating relationships with producers from the US, Argentina, Chile, France, Italy, Australia, New Zealand, and beyond. These personal connections unlock access to the most out-of-reach wines from First Growth Bordeaux estates to Napa cult icons with the longest wait-lists and impossibly rare treasures.

For example, I never would have found out about, let alone tried out, the Crémant de Loire Brut NV that has become a new personal favorite. A juicy white that sparkles with notes of grapefruit and tangerine, it has all the body of a crisp champagne. For fellow novices, each bottle comes with helpful hang tags that include tasting notes and pairing suggestions, along with in-depth descriptions with room to write in your own thoughts. Just add snacks and you’ve got yourself a party waiting to happen!

The Katafune Tokubetsu Honjozo Genshu Niigata is another pick that stands apart from the pack. I’ve never seen it in any restaurants, nor for sale in any other bottle shops. Unlike most brews based on fermented rice, each sip is bold, rich, and strong enough to pair with a hearty, deeply savory meal, like an umami portobello mushroom steak. If you think you don’t like sake, this one just might change your mind.

That’s not even a drop of what’s in store here. Don’t forget, shipping is included on orders over $120 or 6+ bottles, so now is the time to fill up your digital cart. The arrival of those carefully wrapped bottles dropped right at your doorstep will be a reason for celebration in and of itself.

With Wine Access, a world of classic, new, and rare wines awaits the turning of your corkscrew.

January 24, 2020February 4, 2026

Hannah (BitterSweet)1 Comment

New Year’s Ball Drop

Wait, where do you think you’re going? The party isn’t over yet! Just when you thought it was safe to crawl back home in a holiday-induced stupor, ready to hibernate for the remainder of winter, New Year’s looms large on the horizon with another round of festive demands. Still recovering from Christmas, and maybe even Hanukkah at that, it can be a challenge to summon enough enthusiasm for the final day of the year. It typically ends in an anticlimactic countdown at midnight and much more booze than food; never a good omen for the start of any resolution.

No matter how worn and weary from this season of relentless merriment, we can still do better. Why just watch the ball drop on TV when you can fortify yourself with balls of a more savory sort?

It’s been many years, if not decades since I last encountered these classic appetizers, yet they come back to me in flashbulb memories of parties past. Was it my mom in the kitchen, rolling up mounds of greens and cheese by the dozen, or someone else entirely? Though the details elude me, I do remember being swayed by their robust garlic flavor, even in my early days of hating vegetables.

Look, I know it’s getting late and we could all use a break, but this last request is an easy one! Let your food processor do the heavy lifting, throw the whole lot in the oven, and finish on a strong note. 2018 has been full of crazy twists and turns, but I can promise you that the conclusion will ultimately be gratifying when these bite-sized balls drop, even if you make it an early night.

Yield: Makes 24 - 30 Balls

Garlicky Spinach Balls

Robust garlic flavor shines throughout each bite of these crowd-pleasing appetizers.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes