Tag: snack

Tough Cookies

Christmas isn’t for everyone. The forced merriment and artificial optimism, sour memories that fall short of Hollywood-produced nostalgia, stressful family gatherings topped off by unnecessary expenses; it’s enough to make the most joyful person into a real Scrooge. Even the most committed holiday reveler would struggle to maintain the same level of enthusiasm in this harsh reality. You know what is for everyone, though?

Cookies.

Chocolate cut-out cookies, to be precise, will never disappoint. With a batch of homemade cookies, you can express how you really feel about the holiday season without coming off as a miserly curmudgeon. No one ever said they had to be decked out in colorful sprinkles or intricate icing, so why not keep it simple, classic, and versatile?

This particular recipe may just be a new staple in your repertoire. You’d never know that they’re gluten-free or vegan by their soft, toothsome texture or rich cocoa flavor. The dough comes together quickly, rolls out like a dream, and never judges you for your low spirits.

Like any good cookie dough, this one is as versatile as Christmas carols are grating.

Easily change up the flavor by switching out the extract.

A few tried-and-true additions include:

  • Peppermint extract
  • Almond extract
  • Orange zest or extract
  • Instant coffee powder
  • Coarse or flaky sea salt

No cookie cutters? No problem!

You may need to cut back on the snark without such clear messaging, but you don’t need to forgo a sweet treat altogether. Simply roll out the dough as instructed, then use a sharp knife, pizza cutter, or fluted pastry cutter to slice squares or rectangles of any size. Think of this approach as the dessert equivalent of making crackers, if that procedural reference helps you visualize the steps.

Don’t succumb to the Christmas crazies. Celebrate at your own speed, even if that means staying home and keeping holiday content completely off the program. Just don’t forget to treat yourself while you’re at it. Holidays come and go, but a good recipe for chocolate cut-out cookies is forever.

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Hannah (BitterSweet)7 Comments

Ube On My Mind

If pumpkin is for autumn, ube is for winter. Replacing subdued, smokey orange with bold shades of purple, there’s no denying that the vibrant hue alone is a huge attraction. Naturally sweet with subtle hints of vanilla and toasted nuts, ube is the clear winner when it comes to dessert. Start your annual holiday cookie platter with Ube Thumbprint Cookies, glistening like jewels in a sea of browns and whites, for a stand-out homemade gift that no one can refuse.

What is ube?

Let’s start by clarifying what ube isn’t. Ube are different from taro and purple sweet potatoes, despite the common misconception. Ube are yams, most commonly found in Filipino cuisine and particularly popular in desserts. Their vivid magenta pigmentation creates brilliantly colored treats, and as such, can be found as powdered and liquid extracts. Fresh ube can still be tricky to find in the US, which is why ube extract comes in handy for all your essential baking needs.

While most commercial ube extract does have added artificial flavoring, it’s the easiest, most accessible way to add that unmistakable essence whenever and where ever you crave it. When it comes to recipes with a delicate balance of dry and liquid ingredients, it’s the best way to infuse the goodness of ube without throwing off the texture.

What else is ube extract good for?

Once you have a bottle, the potential for ube extract is endless. It’s particularly well-suited for use in:

  • Ice cream
  • Frosting and icing
  • Candy
  • Lattes
  • Cheesecake
  • Pudding and custard
  • And of course, cookies!

When it comes to cut-out cookies, these are the GOAT. Easy to make, shape, and bake, this dough is a dream to work with. More importantly, the soft, tender bite and balanced sweetness makes an ideal base for any festive flavors. Beyond the ube base, put your own personalized finishing touch on each batch with any jam, marmalade, or fruit preserves you fancy. Mix and match to make every bite a little bit different!

A few fruit flavors that pair particularly well with ube are:

  • Mango
  • Apricot
  • Guava
  • Orange
  • Pear

Put a flavorful twist on tradition this year and invite ube to your cookie swap. It won’t take long before it becomes the life of the party.

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Hannah (BitterSweet)6 Comments

A Time and A Place For Everything

Gifting holidays can be tough, placing the burden squarely on the giver. Some people can be picky, tough to shop for, or claim to not want or need presents. What can you get for the person with everything? Well, how about more of everything!

Everything cheese straws take the irresistible savory seasoning synonymous with the very best bagels and wraps it up in cream cheese-slathered puff pastry. These buttery, flaky, and crispy morsels come together in an instant with just four essential ingredients, making them perfect for parties, last-minute guests, and effortless gifts.

What can you serve Everything Cheese Straws with?

I’m not trying to make yet another cute pun, but these savory morsels really do pair beautifully with just about everything! Think of them as bread sticks to enjoy alongside any meal, stand-alone snacks or appetizers, or coupled with a few of my favorites:

You don’t need to be a skilled baker to pull off a Christmas miracle here. Just give it everything you’ve got, and that’s the best gift of all.

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Hannah (BitterSweet)4 Comments

Stick with Kati Rolls

Kati rolls are a special sort of food that exists beyond spoken language. It needs no translation, even if this is the first time you’ve heard such a word. One glance and all the mysteries are revealed. The kati roll is fluent in delicious, which is the most compelling form of communication on everyone’s lips.

What are kati rolls?

Soft flatbread, lightly crisped on the outside, wraps around an aromatic and highly spiced filling; the epitome of indispensable street food. Kati rolls are strikingly similar to fajitas in construction or open-ended burritos when finished. Originally, skewer-roasted kebabs were at the heart of it all, beginning life not unlike our modern day hot dog. Thus, the name comes from the Bengali word kathi, which means “stick,” in reference to the bamboo sticks used for cooking the protein. The bread is merely the vehicle, but simultaneously an essential part of the whole build.

The most “complicated” part of making kathi rolls to preparing the chapati (AKA roti.) I say this in quotes because it’s an incredibly simple flatbread made from minimal, common pantry staples that’s well within everyone’s grasp.

Even if you struggle with bread baking, this is a great way to ease into the art, since there’s no yeast involved and you truly can’t over-knead it. Gently charred by pan-frying on the stove top , you don’t need to preheat your oven, either. The biggest struggle can be carving out the time on a busy weeknight, to which I say: Don’t sweat the details.

Traditionally, the flatbread of choice for making kati rolls has been paratha. Infused with buttery, flaky layers throughout, that particular unleavened dough does take a bit more finesse. I’d rather save such intensive labor and overall decadence for a stand-alone snack, ideally with a side of chutney or curry sauce for dipping.

What are good alternatives to homemade chapati?

While all flatbread are not created equal, you can absolutely make mouthwatering kathi rolls using a wide range of ready-made solutions with great success. For best results, brush them with oil and lightly griddle them on both sides before rolling to make them more flexible. A few options include:

It’s what’s on the inside that counts

Beef, lamb, and goat kebabs no longer need apply for this starring role. In fact, the most popular fillings are now largely vegetarian. Typically focused on cubes of fresh paneer that are masala-marinated and tossed with sauteed peppers, it’s a simple, adaptable combination that never gets old. Step up that umami quotient with Sugimoto shiitake for an even better experience.

Koshin shiitake mushrooms are perfectly suited for this application, bearing wide, long caps that are ideal for slicing into meaty strips. Instantly boost the overall flavor profile while incorporating a more satisfying, toothsome bite with that one effortless addition.

Are kati rolls healthy?

Keeping it vegan, cheese is out and tofu is in. Swapping the two lowers the fat, increases the protein, and removes cholesterol entirely. Factor in those high-fiber veggies and you’ve got a real superfood snack on hand!

Kati rolls are the ultimate meal prep hack

Designed to be eaten on the go, kati rolls are ideal for make-ahead meals, packed lunches, and traveling snacks. After assembling the rolls, wrap them individually in foil and freeze for up to 6 months. Whenever you’re ready to eat, either simply let them thaw out and enjoy at room temperature, or stick them in a toaster over or air fryer for a few minutes until warm and crispy. Keep chutney or hot sauce separate to apply as desired.

You don’t even need a recipe to make a kati roll. It could be made completely from leftovers, restaurant takeout, or prepared foods from the grocery store. Kati rolls are whatever you want them to be, whether they’re made 100% from scratch or with zero cooking involved. The only way you can go wrong is if you don’t start rolling in the first place.

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Hannah (BitterSweet)4 Comments

We Need to Chaat

Chaat is more than just a dish or singular culinary concept; chaat is a whole lifestyle. In much the same way that almost anything could be defined as a salad, with minimal rationalization, everything and anything is chaat. In fact, salad could qualify as chaat and vice versa. You could eat chaat for every meal, even though it’s commonly thought of as a snack. It’s a solo savory treat and also a party starter. Everywhere you go in India, chaat is found everywhere tucked away in back alleys, hawked on the street, packed into kids’ lunchboxes, and spread lavishly across top restaurant tables.

So… What Is Chaat?

Known for its aromatic spices and tangy sauces, chaat is an entire genre of Indian street food that offers a symphony of exotic tastes and textures. The range of possibilities spans beyond conventional limits; there are no wrong answers. Every region has certain affinities or specialties, but that’s only the beginning of the story. Chaat is a living recipe that continues to evolve with every subsequent cook that puts their own spin on it.

How Can You Build Your Own Chaat?

Formulas can be simple or complex, ranging from a half dozen ingredients to a list that’s longer than your average CVS receipt. The key is to balance contrasting flavors and textures by including elements that are crunchy, creamy, spicy, sour, fresh, sweet, and savory. When crafting your own chaat, here are the basics to start with and some suggestions for making it your own.

All About That Base

Carbs are the foundation to build upon, which usually means potatoes for me. That’s why I call mine aloo chaat anyhow, but that doesn’t mean we can’t invite more players to the party. Cut carbs and swap half or all for roasted zucchini or cauliflower. Switch it up with sweet potatoes, or dig other root vegetables like parsnips, rutabaga, or turnips. Other traditional selections include smashed samosas and crushed papad.

Veg Out

Consider this the salad portion of the program. Raw vegetables are chopped finely for a refreshing foil to the often heavy base. Tomatoes, cucumbers, peppers, and onions are common. If you want a shortcut, you can always pick up some prepared pico de gallo, or any chunky fresh salsa, and no one would be the wiser.

Awesome Sauce

Chutney will never go out of style. It’s like an accessory that goes with everything and pulls the whole outfit together. You don’t have to choose just one, either; stack them to make a bigger statement. Top choices include cilantro chutney, tamarind chutney, and mango chutney, which are respectively herbaceous, tangy, and sweet to make a well-rounded trio. Don’t forget a drizzle of unsweetened yogurt for a bit of creamy richness.

Crunch Time

This is what I consider the fun stuff that really sets chaat apart from the average pile of foodstuffs. Sev, which are fine strands of deep fried chickpea noodles, are most popular. They can be a bit tricky to find in the US, so I like to use wheat-based crispy chow mien noodles instead. Crunchy chickpeas, either store bought or homemade, are another excellent addition especially for adding more plant-based protein. Don’t forget toasted nuts or seeds, pomegranate arils, and even crispy rice cereal.

The Spice Is Right

Arguably the single most important component of any chaat is the chaat masala, AKA chaat spice blend. This one is distinctive for its heavy use of kala namak, also known as “black salt” even though it’s a light pink color in real life, which contributes an unmistakable sulfur aroma. This is the primary culprit for eggy flavor in vegan scrambles, but it takes on all new life alongside a pungent blend of toasted spices. Already boldly umami, that savory taste is further heightened with the addition of Sugimoto shiitake powder. It comes alive when the powder touches moisture, becoming even more potent than a regular fresh shiitake mushroom. For best results, I like to toss the base with the chaat masala, infusing those flavors right into the core. You cal always finish it with a second sprinkle once fully assembled for extra oomph.

Want to simplify your chaat?

  • Start with a ready-made chaat masala spice blend and simply add shiitake powder to amplify those spices.
  • Use prepared chutney, and if tamarind eludes you entirely, try a drizzle of pomegranate molasses instead.
  • Cook the potatoes in advance and store them for up to a week in an airtight container in the fridge. Reheat them for 1 – 2 minutes in the microwave when ready to serve.

Don’t be daunted by the long list of ingredients. Everything is optional, adaptable, and open to interpretation. I haven’t even scratched the surface on all that chaat can be. Worry less about authenticity and focus on flavor first. There are endless ways to make chaat, and if you focus on creating a delicate balance between seemingly disparate, contrasting tastes, you will never go wrong.

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Hannah (BitterSweet)7 Comments

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.

  1. 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.
  2. Use a paring knife to carefully carve out eyes and a large opening for the mouth.
  3. Place the pepper on a serving plate and fill it with your guacamole, pushing some out the mouth hole.
  4. Fill the rest of the plate with more guacamole and place the top back onto the pepper.
  5. 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.

  1. Spread your guacamole into a rectangular dish an in even layer.
  2. Stick crackers in, spaced at regular intervals, in two or three rows.
  3. Spoon a mound of minced black olives or tapenade in front of each cracker tombstone to make the burial plots.
  4. 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.

  1. Spread your guacamole in a circle on a round plate, leaving a larger border at the top.
  2. Stick crackers or cut vegetable crudites into the top part for the hair.
  3. Cut a black olive in half and add them to the middle as eyes.
  4. 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.

  1. Spread your guacamole into a round dish in an even layer.
  2. Drizzle plain, unsweetened vegan yogurt, ranch dressing, or sour cream in a spiral pattern, starting in the center and radiating out.
  3. Use a toothpick to drag the loops alternating inward and outward from the center.
  4. 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.
  5. 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?

Hannah (BitterSweet)6 Comments