BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Rock the Boat

When it comes to food, little luxuries are not necessarily about overindulgence or decadence so much as they are small gifts you give yourself; modest treats to look forward to on an average day. Especially in the lean days of early January, it’s important to maintain these simple pleasures while everyone else seems to demand austerity, as if trying to atone for their holiday dietary sins. Luckily, it’s not difficult to reward yourself with something both sweet and healthy at the same time! Looking to the tropics for inspiration, a charming new juice shop in Honolulu offers papaya, re-imagined as a breakfast dish dressed beautifully enough to pass for dessert.

It’s far from a complex concept, but at The Salted Lemon, they’ve perfected the art of building an unsinkable papaya boat. Local orange and pink-hued fruits, more brilliant than a sunrise in paradise, are hollowed out and stuffed to the brim with granola, yogurt, banana slices, blueberries, and finished with a light shower of chia seeds on top. The contrast between creamy yogurt and crunchy cereal, flavored with the ripe and juicy fresh fruits, is so simple yet so satisfying. Eating this assembly is a rich experience that carries none of the guilt one might assign to traditional excess. Though the original is not vegan, the staff was more than willing to try something new, making use of my favorite almond-based yogurt once I snagged a cup at a nearby grocery store.

Lest you think that papaya boats are only the stuff of fancy cafes and languorous tropical vacations, just take a gander at the short and sweet formula below. They are effortless to whip up on any typical morning, no special occasion required, and no pretense need apply. All varieties of berries or cut fruits could be considered as welcome additions, so don’t be afraid to shake up the routine and experiment with new toppers.

While anything goes when it comes to vegan yogurt options, there’s no better brand to turn to than So Delicious, offering cultured coconut and almond bases, each boasting a full spectrum of enticing flavors. These prime alternatives make it a breeze to live dairy-free, which is why I wanted to share an equally easy concept as part of their 21-Day Dairy Free Challenge. Consider this your first step towards sweet, creamy satisfaction, and then join in on the initiative for even greater rewards!

Papaya Boats

1 Medium Hawaiian Papaya, Peeled and Seeded
1 Cup Granola, Homemade or Store-Bought
1 6-Ounce Container Vanilla So Delicious Almond or Coconut Yogurt
1 Medium Banana, Sliced
1/2 Cup Fresh Blueberries
1 Tablespoon Chia Seeds
Agave or Maple Syrup, to Taste (Optional)

Divide a 1/2 cup of the granola between two plates to set up a “foundation” for your papaya boat to rest on. This will help prevent it from capsizing when you eat it, and it also adds a nice additional layer of crunchy cereal to enjoy.

Place the remaining granola inside the papaya halves (1/4 cup inside of each) and top that with the yogurt, spooning equal amounts into the two boats. Arrange the sliced banana and blueberries as desired, and top with a sprinkle of chia seeds over the whole assembly. Finish with a light drizzle of syrup if desired, but with properly ripened, seasonal fruit, it should be plenty sweet enough without.

Serve immediately and enjoy!

Makes 2 Servings

Printable Recipe

[Written for Go Dairy Free as part of the Dairy-Free Recipe Potluck, sponsored by So Delicious.]


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Smart Sweets

Though self-prescribed with good intentions, a striking majority of New Year’s resolutions are imagined in a world of extremes. Everything is painted in black and white; there is success and failure, productivity and laziness, good or bad foods. The temptation to simplify the complex “rules” of the road is great for those most desperate for change, especially when so much mainstream advice points in that very direction. What excitement is there in moderation? How could you sell anything based on common sense?

Quite frankly, I’m sick of this all-or-nothing approach. Resolutions themselves are not the problem, but the way society holds us to them. Friends, I’m not expert on the matter, but if you want my advice, I think we should make a bit more room in this renewed healthy eating regimen for chocolate.

As with all healthy eating choices, quality is absolutely essential for success, which is exactly what Vega has built their reputation on. Though best known for their powdered protein and meal-replacement shakes, I was naturally drawn more to their enticing array of snacking selections. Given the opportunity to investigate these unsung heroes further, I knew from the start that it would somehow end in a deceptively decadent dessert. Maca Chocolate Bars provided the real inspiration, with their gently earthy, mineral-y quality and slightly bitter edge calling out for a touch more sweetness to round out the deep cacao flavors. Lovers of deep, dark, serious chocolate would love them as is, but for someone coming off of a holiday sugar high, I must admit that my palate calls for something a bit less intense.

Incorporating the brilliantly “Karamelized” SaviSeed, roasted and sugar-coated Inca peanuts, for a satisfying crunch, Nava Atlas’ fool-proof recipe for unbaked brownies seemed custom made for just these ingredients. A few easy substitutions yielded the tastiest, yet healthiest, raw brownie that has ever passed my lips. As the original formula proves, however, no specialty ingredients need apply; switch up the fruits, nuts, and chocolate for equally delicious treats that will help keep your resolutions on track. I’ve successfully used raisins instead of prunes, almonds instead of cashews, and regular dark chocolate, in additional to Nava’s suggestions, all to the same enthusiastic reception. You have my sweet-toothed word that they don’t taste the least bit like “health food,” and you will never regret savoring that one extra square.

Mega Maca Brownies
Adapted from Nava Atlas’ Unbaked Fudgy Brownies from Plant Power

1 Cup Raw Cashews
1 Cup Pitted Prunes
3 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
4 (1.4 Ounce) Maca Chocolate Bars, Finely Chopped, Divided
1/4 Cup Sacha Inchi, Roughly Chopped

Place the cashews in your food processor and pulse until ground to a fine powder. Add in the prunes, cocoa powder, vanilla, salt, and half of the chopped chocolate. Pulse once more to incorporate, processing until the mixture holds together when pressed. Be patient, as this may take a few minutes.

Add the remaining chocolate along with the sacha inchi and pulse just briefly to distribute the goodies throughout the mixture. These final additions should be roughly chopped but still easily visible. You don’t want to puree the whole thing, since it’s much more satisfying with a bit of texture left in it.

Transfer the mixture to a lightly greased 8 x 8-inch square pan. Use a wide spatula to press it evenly into the bottom before stashing it in the fridge. Chill for at least an hour before slicing and serving. Keep leftovers covered and stored in the refrigerator for no more than a week, or in the freezer for up to a month.

Makes 12 – 16 Servings

Printable Recipe


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Having a Ball

Talk about a whirl-wind holiday! Is it just me, or did this whole festive day seem to be eclipsed by the madness leading up to it? So much fuss for such a little event, Christmas already feels like a thing of the past, long gone and mostly forgotten. Of course, a few strong drinks no doubt enhances that sensation, and I must claim at least partial responsibility for that this year. While I remain a staunch non-drinker, I have admittedly developed a penchant for alcoholic additions to sweets. This curious dissonance grew more pronounced when my grandma generously gifted me with the better part of her liquor cabinet, previously languishing amongst the bulk wrapping paper and excess Tupperware in the cellar. Glistening bottles of Cassis, Grand Marnier, Framboise, and so many more all beckoned, splashing about beguilingly in the most innocent way a potential poison can manage. Carrying armloads of the ornate glass containers up the stairs and cramming them greedily into an overstuffed bag, little did I know just how these colorful liquids would soon paint my holiday season.

Oh, did I ever have a ball- And I made sure that everyone else had at least a dozen of their own, too! It started simply with my “famous” Pecan Pie Truffles, but all pretense of moderation quickly devolved from there. For friends, family, and anyone who happened to cross my path for the next few weeks, I crafted boozy peppermint mocha bites, chocolatey little numbers enriched with both Kahlúa and Creme de Mènthe. Next there were drunken apple jacks, living up to their names with a generous splash of Applejack to round out a cinnamon-spiced graham cracker base. By far, though, my favorite ball of the bunch were the Speculoos Rum Balls, sticking with the traditional addition of rum, but shaking things up with ground speculoos cookies, a touch of cocoa, and a creamy smear of speculoos spread. The combination of rum and brown sugar biscuits was positively intoxicating, and I swear that’s not just the alcohol’s doing.

There must have been at least 200 balls all told. Nonetheless, every last one was gleefully gobbled up before I realized what a gem I had inadvertently created for New Year’s celebrations as well. Only when it came time to edit the photos did I realize that my pick of the litter, decorated with sparkling pearlized sugar, looked just like the Times Square Ball due to drop at midnight in a scant few days from now. Although I’m quite excited to attend my very first Pineapple Drop this year instead, I don’t see why another round of speculoos balls wouldn’t be a welcome way to celebrate 2015 all the same.

Speculoos Rum Balls

1 7-Ounce Box (About 1 3/4 Cups) Finely Ground Speculoos Cookie Crumbs
1 3/4 Cups Cashew Meal or Almond Meal
1 Cup Confectioner’s Sugar
1/4 Cup Natural Cocoa Powder
1/2 Cup Smooth Speculoos Spread
1/2 Cup Dark Rum

1/3 – 1/2 Cup Pearlized Silver Sugar, Sprinkles, or Additional Cookie Crumbs for Rolling

It’s flat-out impossible to ruin rum balls, so let’s keep this tutorial brief, shall we? Simply combine the ground cookies, nut meal of choice, sugar, and cocoa powder in a large bowl. Add in the speculoos spread and rum, and stir thoroughly to incorporate. The resulting mixture will be very thick; you may want to get in there and use your hands to make sure that there are no remaining pockets of dry ingredients. Once fully mixed, use a small cookie scoop or standard spoon to dole out tablespoon-sized pieces. Roll them into balls and then toss them in the sugar or sprinkles, until fully coated.

Store in an air-tight container at room temperature for about a week, or in the fridge for up to a month.

Makes 40 – 50 Balls

Printable Recipe


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Pumpkinundation

Is it safe to come out yet? Have the relentless demands for all things pumpkin-spiced died down, at least to an intermittent, dull roar? I’ve been hanging onto one gem of a pumpkin recipe for months, but selfishly withheld it from the blog-reading public, fearing it would become lost in the sea of squash.

No, wait, don’t click away just yet! Rather than another sweet interpretation of the seasonal gourd, loosely modeled around the flavors of a pie rather than the actual vegetable, I’m much more fond of pumpkin when it actually tastes like, well, pumpkin. Crazy though it may be, I’d much prefer to see pumpkin turn up as a savory offering during the main meal instead of just the grand finale, capped off with an avalanche of sugar and seasonings so strong that they obscure the inherent flavor of the star ingredient. Food producers and well-meaning cooks alike seem to have forgotten the pumpkin’s potential outside of the dessert realm.

Even if you’re feeling burnt out on pumpkin, I would implore you to give it another shot when re-imagined in matzo ball format. Completely nontraditional and aligned with entirely the wrong Jewish holiday, these are definitely not your Bubbie’s matzo balls. Bound together with roasted pumpkin puree, I prefer to think of them more as matzo dumplings, since they bear a denser, more toothsome texture than the fluffy pillows of Passover lore. The goal of this wintery interpretation was not to perfect the vegan matzo ball, but to create something with the same sort of comforting flavors, revamped with a more seasonal spin.

Moreover, purists would be horrified at my cooking methods. A baked matzo ball, for crying out loud? That’s downright heresy in some kosher kitchens, I’m sure. The beauty of this approach is that rather than getting soggy dumplings, halfway dissolved into a puddle of lukewarm soup, they stay perfectly intact until the moment your spoon carves through the tender spheres. Allowing for effortless advanced preparation, just keep the dumplings safely out of the golden, vegetable-rich pool until the moment you’re ready to serve.

On a blustery, cold day when nothing but a heartwarming bowl of soup will do, this is my idea of comfort food. Owing nothing to the overblown pumpkin trend, it’s still worth keeping your pantry stocked with a can of the stuff, just in case a craving strikes.

Pumpkin Matzo Dumpling Soup

Matzo Balls:

1 1/3 Cups Fine Matzo Meal
2 Teaspoons Salt
1/2 Teaspoon Garlic Powder
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Cup Very Finely Minced Yellow Onion
1 1/2 Cups Roasted Pumpkin Puree, or 1 (14-Ounce) Can 100% Solid Packed Pumpkin Puree
1/4 Cup Olive Oil

Vegetable Soup:

6 Cups Vegetable Broth
2 Small Carrots, Thinly Sliced
2 Stalks Celery, Thinly Sliced
1 Medium Yellow Onion, Diced
1/4 Cup Fresh Dill, Minced
1/4 Cup Fresh Parsley, Minced
Salt and Ground Black Pepper, to Taste

Preheat your oven to 350 degrees and lightly grease a baking sheet.

In a large bowl, stir together the matzo meal, salt, garlic powder, baking powder, and soda. Yes, it may seem like a lot of salt, but it gets rationed into many little matzo dumplings. Don’t back down on the amount or else you’ll risk making bland balls! Make sure all the dry goods are evenly distributed throughout before adding in the minced onion, tossing to coat. Combine the pumpkin puree and olive oil in a separate container, whisking until smooth, and pour the wet mixture into the bowl. Mix with a wide spatula, stirring thoroughly to combine, until there are no remaining pockets of dry ingredients. Let the matzo batter sit in a cool spot for about 15 minutes to thicken before proceeding.

I like using a small cookie scoop for more consistent dumplings, but a good old fashioned tablespoon will do just fine as well. Scoop out about 2 teaspoons of the matzo mixture for each dumpling, rolling them very gently between lightly moistened hands to round them out. Place each one on your prepared baking sheet about 1/2-inch part. There’s no risk of them spreading, but giving them a bit of breathing room helps to ensure more even cooking. Repeat until all of the batter is used and you have a neat little army of raw matzo balls ready to be baked. Lightly spritz the tops with olive oil spray for better browning, if desired.

Bake for 45 – 50 minutes, rotating the sheet pan halfway through, until golden brown all over.

Meanwhile, prepare the soup itself by combining the broth, carrots, celery, and onion in a medium stock pot. Bring it to a boil and then reduce to a simmer, cooking until the carrots are fork-tender. Right before serving, add in the fresh herbs and season to taste with salt and pepper.

Ladle out some of the soup into each soup bowl and add in the baked matzo dumplings right before serving. Enjoy piping hot!

Makes 35 – 40 Dumplings; About 8 Servings

Printable Recipe


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The Great Food Blogger Cookie Swap

Who hasn’t landed on a lavishly curated new blog, garnished with extravagant photos tucked between every mouthwatering paragraph, and cursed the fact that the potential for smell-o-vision technology has not been fully realized yet? Better yet, where are those edible 3-D printer inks when you need them? It’s the best and worst aspects of the blogosphere that are inseparable: Inspiring recipes from all corners of the globe can be instantly beamed into your home, but the ferocious hunger that they incite cannot be be satisfied by mere visuals alone. Although this far-flung community is closer than many social groups in real life, it’s hard to bridge that physical gap when you can’t just reach out and share a cookie with your friends.

Thus, the annual Great Food Blogger Cookie Swap is nothing short of a holiday miracle. Started in 2011, I only regret jumping onto this bandwagon so late in the game. Imagining the joy that my own homemade cookies might spread, the moments that their sweetness might brighten, kept my oven churning even through the stress of work deadlines. Finally having like-minded recipients for my sugared creations was a singular thrill, but admittedly, it wasn’t my only motivation. Tired of winter dinner parties where all meals ended with a cacophony of eggs and butter, I wanted some special holiday cookies for myself, gosh darn it!

Sending out three carefully wrapped parcels and anticipating three others in return, my already lofty expectations were far exceeded by the sweetness soon to arrive.

The Sweet Potato Chocolate Chip Oat Cookies from Happy To Be a Table of Two were the first guests to check in at this sugar-fueled gathering. The brilliant aroma of chocolate and cinnamon mingled in the air before the zip-lock bag was even unsealed, and I knew I would be in for a treat. Tender, soft, and supple, each generous round was the perfect texture, made even more impressive due to the time and travel involved. Every bite packs in an ideal amount of chips to add bursts of rich chocolate flavor without dominating the whole cookie. A delightful combination of flavors that seems well suited for all seasons, this is one recipe I’m definitely adding into my collection.

The next, truly outstanding creation came courtesy of Loose Leaf Vegan. Her impeccable Chai Thumbprint Cookies rang with a measured balance of salt and spices, culminating in luscious pools of toothsome fudge on top. Supported by a pillow-y yet satisfyingly dense base, the rich chocolate filling absolutely put these morsels over the top. I’m afraid you’ll just have to take my word for it though, since I selfishly horded, and have since eaten, every last cookie by myself. The baked beauties are just too good to share.

Unfortunately, the final package didn’t fare as well in the hands of our good old postal system. Delivered with a resounding thud at the front door, it’s no surprise that the contents were crumbled to almost indistinguishable grains of sand. At least two or three good bites survived intact, and I was still able to savor the Orange Almond Cookies and Chocolate Vanilla Swirl Cookies baked by Not So Cheesy Kitchen. Of the two buttery shortbread cookies, I was particularly fond of the subtle citrus notes in the former. Though I could have eaten a boxful in that one sitting, I was happy to get a fine sampling all the same.

As for my own contribution to this grand exchange, I shared a few dozen Speculoos (AKA Cookie Butter) Pinwheel Cookies. Rolled with a stripe of chocolate dough, the trendy brown sugar and cinnamon spread sings with harmonious contrasting tastes. That recipe is one I’ve shared with Go Dairy Free, so please pop on over there to grab the details.

This was my very first cookie swap of any sort, and I can tell you without hesitation that it certainly won’t be my last.


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Mastering the Art of Curry

Ever the skeptic, expectations remained firmly at ground-level right up until the sturdy packing tape was sliced open, revealing a true gem of a holiday gift, securely wrapped in that unassuming cardboard box. Sure, I knew more or less what I was getting when I agreed to investigate the lavish assortment of spices included in the Kitchen Master Curry Kit, but that’s all I had pictured: Loose, uninspiring ingredients, assembled for convenience. Never have I been more pleased to admit being wrong. Complete with a full compliment of pungent, piquant, and bold seasonings, the inclusion of a gleaming stainless steel masala dabba and curry cookbook transform the set into something special. Admiring those exotic flavorings tucked neatly inside their metal compartments, it’s impossible not to feel a growing hunger for some new kitchen experimentation.

Lifting the lid yields a fresh cascade of intoxicating spice aromas, shifting and mingling in different ways with every breath. Even without the colorfully illustrated cookbook, packed with more tempting suggestions than your average Indian takeout menu, any curious cook would be powerless to resist this savory siren song. Granted, the cookbook is not vegan nor does it make any allusions of being so, but it does include helpful notations for those conscious of gluten, plus an indication of spice levels to better suit individual preferences. What it succeeds in beautifully is simplifying essential Indian dishes that are all too often misinterpreted with generic “curry powder,” rather than the nuanced blend of spices that provide their true character.

For the first time ever, my biryani rice (otherwise referred to as “Spicy Rice“) actually tasted like something I might get from a restaurant. The secret ingredient seems to be whole fenugreek seed, an addition that had never before graced my spice pantry. For the true novice, online video tutorials are there to hold your hand, ensuring success for cooks of all skill levels.

Discovering the foundation of classical curry seasonings unlocks a whole world of flavor, no matter what sort of diet the guidebook is written for. Easily adapting the recipe for kefta kebabs (“ground beef or lamb kebabs“) to employ homemade seitan rather than meat, those bold spices shone as brightly as ever in my veganized rendition. Paired with a quick and easy tahini sauce, it could have rivaled any restaurant offerings, if I do say so myself. They may not be the most beautiful of kebabs, but they sure do make up for their lacking visual impressions with an abundance of fragrant, spicy flavors that positively dance on the tongue.

Since it’s the season of giving, consider the Kitchen Master Curry Kit a prime option for any food lover on your list. In case you need further convincing, the whole bundle is currently on sale in the official online store, and I have an additional discount to share with you, my spicy readers. Enter the code “Q5GBI6501A5B” for an extra $11.50 off; enough to easily justify a purchase for someone you love, and perhaps for yourself, too.


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Planting the Seed to Sweet Success

Milk candy, milk jam, dulce de leche, or just plain caramel: Comparisons are easily made, but thick and creamy cajeta is truly a step above all the other simple burnt sugar toppings out there.

Inspired by Brian Huston, my take on this classic milk confection is a modern departure from the typical goat milk base. He is a BlueStar All-Star chef, so I knew this basic formula would be the best place to start my recipe experiment. (In case you don’t know about BlueStar, they are makers of restaurant-quality kitchen appliances for the home chef. They are based in the U.S. and can offer lots of great customization options! Click here for more information.)

Rather than just swap out the milk for a standard non-dairy alternative, I wanted to start from scratch with whole sunflower seeds. Why sunflower, of all things? I’ve found them to be fairly neutral in flavor when raw, and by using the whole seed, the resulting blend would be plenty rich from those natural fats- No need to add any oils to compensate for a leaner dairy-free drink.

Cajeta takes a bit of patience to perfect, but very little actual work. It’s kitchen alchemy at its best, seeing that pale, unexciting liquid transform into a thick, decadent, caramelized topping. In fact, mine became substantial enough to even use as a spread once fully cooled. Although it was highly tempting to use this golden milk jam as an indulgent new peanut butter sandwich filling, I took Mr. Huston’s suggestion in making a sweet cajeta sundae instead.

Of course, I substituted additional sunflower seeds for the recommended peanuts, since it only seemed right to match. It may be tough to see the pool of cajeta at the bottom of the glass here, but the beauty of this caramel accompaniment is that a little bit really does go a long way! No matter how you drizzle or slather it on, it’s hard to go wrong with such a versatile dessert topping.

Girasol Cajeta (Sunflower Caramel Sauce)

4 Cups Warm Water
1 Cup Raw Sunflower Seeds
1 Cup Granulated Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
2 Teaspoons Vanilla Extract

Combine the water and sunflower seeds well in advance, and allow the seeds to soak for about 4 hours. This will soften them and allow them to blend much more easily than if they were simply raw. Transfer the mixture to your blender, and thoroughly puree until perfectly smooth. If you’re using a lower-powered machine, pass the resulting sunflower milk through a sieve to catch any remaining grit, discarding the solids.

Pour the fresh sunflower seed milk into a large stock pot and introduce the sugar, cinnamon, salt, and baking soda. Whisk thoroughly to incorporate before setting the pot over medium heat on the stove. Slowly bring the mixture up to a boil, whisking periodically. Keep a close eye on the mixture at this point, because it can go from inactive to an overflowing bubbly mess in two seconds flat!

Reduce the heat to medium low and continue cooking at a gentle simmer, whisking frequently, as the milk cooks down and gradually darkens in color. After about 30 minutes, it will be especially important to keep stirring so the milk doesn’t burn on the bottom. Be sure to scrape the bottom and sides of the pan to prevent anything from sticking. Add in the vanilla extract at this point.

After another 30 – 40 minutes, the mixture should be a deep amber brown and thick enough to coat the back of a spoon. Remove the pan from the heat and cool for at least 5 minutes before serving, or let cool completely before storing in an air-tight container. Stashed in the fridge, the cajeta will keep for up to 2 weeks.

Makes About 1 Cup

Printable Recipe

This post was sponsored by BlueStar. All opinions, photos, and recipes are completely my own.

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