BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Short, Sweet, and Sharp

This is not a gift guide. To call it as much would be self-congratulatory exaggeration, promising far greater shopping insights than such a short list could deliver. The truth of the matter is that every year, I dream of highlighting my favorite products, sharing them far and wide, but every year I find that proposition entirely overwhelming. A serial online shopper, I’m guilty of stuffing my virtual cart all year round, amounting to scores of marvelous new finds that go entirely unsung, despite best intentions.

Besides, I’m not about to declare how you should be spending your hard-earned money, whether it’s on gifts for loved ones or yourself. Rather, this is just a short, sweet, and sharp round up of just the latest things I’m loving, and think that you might enjoy, too.

Short: Microplane has become synonymous with the product they’ve innovated, and for good reason. They continue to produce the incontrovertibly best tools for removing zest in short, attractive, and flavorful little strips, but that doesn’t even scratch the surface of their range. All graters are not created equal, and now that Microplane offers a wide variety of shredding textures through their attractive Master Series, I could never go back to my cheap dollar store stand-in. From fine to extra coarse, these sharp tools are a simple but drastic upgrade for anyone who likes to zest it up in the kitchen.

Sweet: Opening up this box on Christmas Day really would be pretty magical for recipients of any age. Custom made to your tastes, the Magic Candy Factory lets buyers pick out flavors, shapes, and glittery finishes to fabricate their very own 3D-printed gummy candies. All vegan, delicious, and beautifully rendered, this just might be the big winner of the gift giving season. After all, who could ever be disappointed by a mango-flavored, sparkling, gummy octopus?

Sharp: They say you should never give a knife as a present because it will sever your relationship with that person, but I’m not buying it. I am, however, buying this W├╝sthof Epicure 9″ Double-Serrated Bread Knife, which cuts through even the toughest crusts just like… Well, you know. Those pointed teeth really dig right in and create clean slices with little effort. Leave your dull knife in the dust and consider upgrading your current arsenal with this well-balanced blade.

Now tell me, what are you currently loving, coveting, and craving? There’s always space for more on my wish list…


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Go Big or Go Bake

Six ounces of flour, sugar, chocolate, and nuts. Tipping the scales at almost a half pound of dough, the chocolate chips cookies from Levain Bakery in NYC are infamous for good reason. Instantly recognizable, these behemoth baked goods have inspired a cult-like following and countless imitators over the years. Size alone sets them apart from the pack, but it’s the distinctive combination of the very best textural aspects of America’s favorite chewy cookie that cements their place in popular culture. Crisp on the outside, each miniature mountain is tanned golden brown from a blazing hot oven, yet still nearly raw and luxuriously gooey on the inside. If the mere mental image of that sort of decadence doesn’t send your sweet tooth into overdrive, then perhaps you should check your pulse.

Copycat formulas are a dime a dozen as just a cursory internet search will show. Some remain more faithful than others, and I will shamelessly declare mine a vast departure from the inspiration. Naturally, translating the concept into vegan vernacular takes the results out of the running for best doppelgangers, so I saw no harm in taking a few more flavorful liberties from there.

Levain Bakery makes a big fuss about stripping down their dough to the bare essentials, omitting even vanilla extract, which quite frankly strikes me as a crime against all cookies. Also, rather than sticking with the traditionally prescribed walnuts, cashews add a more buttery crunch to my mixture. Finally, and I must apologize to the Levain Bakery fanatics here, but I simply didn’t have the gustatory fortitude to form my balls of batter into full six-ounce cookie bombs. Knocking them down to a mere quarter pound still yielded enormous treats will all the right ratios, but in ever so slightly more manageable portions.

If this is your first introduction to the iconic cookie, consider yourself warned: Each one is truly a mouthful. For the jaded eater who thinks that all chocolate chip cookies are more or less the same, I dare you to try just one bite while maintaining a straight face. Something as universally adored as the classic chocolate chip cookie truly needs no further explanation, so for all those voracious bakers who have already skipped on to the recipe, I don’t blame you. All anyone really needs to know is that you’re in for a treat.

Levain Look-Alike Chocolate Chip Cookies

1 Cup Vegan Butter, at Room Temperature
3/4 Cup Granulated Sugar
3/4 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup Aquafaba
2 Teaspoons Vanilla Extract
1 Teaspoon Apple Cider Vinegar
3 Cups All-Purpose Flour
2 Tablespoons Vital Wheat Gluten
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Cups Semi-Sweet Chocolate Chips
1 Cup Cashews, Toasted and Roughly Chopped

Place the vegan butter in the bowl of your stand mixer and begin beating it on low speed to soften. Add in both sugars and cream together until completely homogeneous, pausing as needed to scrape down the sides of the bowl. Slowly pour in the aquafaba, vanilla, and vinegar, blending thoroughly to incorporate. It may look somewhat strange and curdled at this point, but don’t worry as long as the it’s well mixed.

In a separate bowl, whisk together the flour, vital wheat gluten, salt, baking powder and soda. Add the dry ingredients into the stand mixer bowl and start it on low speed. Once mostly incorporated, add in chocolate and nuts, and continue mixing until the dough is smooth and all of the goodies are properly distributed.

Stash the dough in the fridge and chill for at least 1 hour before proceeding.

Preheat your oven to 400 degrees and line 3 – 4 baking sheets with slipats or parchment paper.

Scoop out about 1/3 cup of dough for each cookie, roll the dough lightly between moistened palms into round balls, and do NOT flatten them out. Allow a generous margin of space between each mound on the baking sheets; at least 1 1/2 – 2 inches of breathing room in between the cookies.

Bake for 10 – 14 minutes, until lightly golden brown all over. Quickly remove the silpats from the hot baking sheets as soon as they emerge from the oven and let cool completely. Store in an air-tight container at room temperature for up to a week… If you can resist them that long.

Makes About 16 Giant Cookies

Printable Recipe


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Keep Calm and Shop On

The array of online retailers available for 24-hour, worldwide, no holds barred means all of your shopping whims can become downright dizzying after just a few cursory searches. Such a wealth of options should be a boon to the average consumer, seeking the best deals and widest selection, but the incessant promotions seem to pull in all directions at once. Overwhelmed rather than empowered, I find myself simply closing my browser and walking away more often than not, too frazzled to make a purchase for even the simplest of needs.

Seeking to filter out the extra noise, I’ve found true solace in the less celebrated, smaller virtual retailers, offering only items that meet a higher standard for quality. That means only vegan products can make the cut, to say nothing of the longevity, versatility, and visual appeal of the items themselves. She Is Worth It is a rising star in this field. If you haven’t yet surfed over to this shining outpost of cruelty-free goods, get ready to watch your wish list grow.

Offering products that are kind to the animals and your wallet, She Is Worth It features just three focused categories of top notch products: Cosmetics, bags, and sunglasses. For the indecisive or merely undecided, this selection makes shopping for a loved one with discerning tastes easier than ever, since you can’t go wrong with any of the options.

Don’t forget to treat yourself while you’re there! As my travels demand a wider variety of bags, I’ve indulged myself in some more stylish carry ons, which is why I was irresistibly drawn to the gorgeous quilted faux-leather backpack above. A rotating selection of items means that this particular option is no longer available, but even more dazzling purses, clutches, and handbags have been added to take its place.

As a special holiday treat to readers, She Is Worth It and I have joined forces to offer a mini shopping spree to one lucky patron. The winner can select either one beauty product or pair of sunglasses, just for giving this new online retailer a shot. Please visit the GIVEAWAY FORM HERE to log your entry, and don’t forget to start shopping now! The holidays aren’t too far away, after all…


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Open Sesame

Just think: Every time you blend up a new batch of hummus, sprinkle on the finishing touch to a bagel headed into the oven, or slather your morning toast with a savory spread, you’re partaking in the oldest oil seed crop known to humanity. The sesame seed truly is an ancient wonder that’s managed to stay as relevant as ever in modern life. You might reasonably imagine that this old dog no longer has any new tricks left up its sleeve, but if so, you’d be dead wrong.

Taking on the Simply Sesame Blogger Recipe Challenge was no challenge at all, given the subtle but transformative new twists presented by Simply Sesame. Each spread contained a wealth of rich, warm sesame flavor, but one in particular will continue to haunt my memories. The unconventional combination of crisp, nutty pistachios with a subtle undercurrent of spicy cardamom flavor immediately leapt out at me from my very first taste. It didn’t take much effort to find fresh inspiration from this primeval paste.

Infusing sesame essence throughout each soft, tender crumb, these are no mere snack cakes. Though baked rather than fried like traditional doughnuts, each bite is so rich and full of flavor that you’d never dream of adding another drop of oil. Freshly toasted pistachios add another dimension of roasted aroma, not to mention a satisfying crunch every now and then. Cardamom continues to sing quietly in the background; just enough to add a certain something special, without necessarily shouting its name from the rooftops.

Top the whole treat off with a gossamer-thin glaze enhanced simply with delicate vanilla bean flecks, and it’s impossible to resist the complete package. As soon as they emerged from the quick icing dip, I regretted making only a single batch.

Consider this the least challenging “challenge” on the entire internet. I dare you to take it yourself, but be warned; no other mere tahini will ever quite measure up again. Keep in touch with Simply Sesame through Facebook, Twitter, and Instgram for the contest results and more delicious inspirations.

Baked Sesame-Pistachio Doughnuts

1 1/4 Cups All Purpose Flour
1/2 Cup Granulated Sugar
1/4 Cup Toasted Pistachios, Chopped
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cardamom
1/4 Cup Simply Sesame with Pistachio Morsels
1/2 Cup Plain Non-Dairy Milk
2 Tablespoons Toasted Sesame Oil
1 Teaspoon Vanilla Extract
1/2 Teaspoon Apple Cider Vinegar

Vanilla Bean Glaze:

1 1/4 Cups Confectioner’s Sugar
1 Teaspoon Vanilla Bean Paste or Extract
1 – 3 Tablespoons Water

Dragees or Sprinkles to Garnish (Optional)

Preheat your oven to 350 degrees and lightly grease a standard doughnut pan.

In a large bowl, whisk together the flour, sugar, chopped pistachios, baking powder and soda, salt, and cardamom. Thoroughly combine to distribute all of the ingredients equally throughout the mixture.

In a separate bowl, combine the Simply Sesame with Pistachio Morsels with the non-dairy milk, sesame oil, vanilla, and vinegar. Once smooth, pour these liquid ingredients into the bowl of dry, and stir with a wide spatula to incorporate. Mix just until the batter is smooth.

Either transfer the batter to a piping bag to dispense it cleanly into the prepared baking pan, or simply use a spoon to carefully distribute it between the six indentations. Leave it slightly mounded up towards to center of the rings, rather than smoothing it out.

Bake for 15 – 20 minutes, until a toothpick inserted into the centers of the cakes comes out clean. Cool completely before preparing the glaze.

For the glaze, simply whisk together the confectioner’s sugar, vanilla paste, and 1 tablespoon of water. Continue slowly drizzling in additional water water until it reaches your desired consistency. Dip each doughnut into the glaze, allowing the excess to drip off, and apply dragees or sprinkles to your heart’s content.

Makes 6 Doughnuts

Printable Recipe


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Steamy Secrets

It’s remarkable how the most ubiquitous, seemly mundane ingredients can be utterly transformed with a fresh perspective. For example, eggplants show up in nearly every culture, every grocery store, and every cookbook. For the wide range of varieties available across the world, accompanied by the distinctive palate of flavors that each locale prefers, there’s truly an eggplant preparation for everyone. Despite the abundance of options, it seems we’re drawn back to the same recipes time and again, sticking to the familiar for the sake of simplicity. That was certainly the case for me, which is why the promise of an all-eggplant cooking class held both intrigue and skepticism. What new was there to learn about this staple vegetable that I naively presumed had already divulged its culinary secrets long ago?

The one way I would never have attempted to cook an eggplant turned out to be one of the most revolutionary. Believe it or not, steaming these burnished violet nightshades created one of the most superlative eggplant dishes to hit my plate in years. Previously ignorant to this dramatic metamorphosis, the idea of steamed eggplant sounded about as appealing as stewed gym socks. On the contrary, the softened and shredded fruit is downright silky, luxuriously caressing the tongue with unexpected richness.

Hailing from China, this unsung hero of eggplant cookery comes to life with an impossibly creamy glaze of toasted sesame, soy sauce, vinegar, and a gentle kick of heat. Such complex flavors seem to contradict the simple procedure, but that’s the true beauty of this secret formula. This radical departure from the standard menu was right there all along, hidden in plain sight

Beijing-Style Steamed Eggplant with Sesame Sauce
by Chef Philip Gelb

2 Chinese Eggplants, Halved Lengthwise
2 Tablespoons Toasted Sesame Oil
2 Teaspoons Light Soy Sauce
1 Tablespoon Black Vinegar
1 Clove Garlic, Minced
1 Teaspoon Palm Sugar
1 Tablespoon Tahini
1 Tablespoon Chili Paste (Optional)
1 Thinly Sliced Scallion, to Garnish

Steam the eggplants for 10 – 15 minutes, until very tender. Meanwhile, combine all the remaining ingredients for the sauce in a large bowl.

Let the eggplants cool for a few minutes so that you can handle them comfortably, and then use your hands to tear them into long strips.

Toss the eggplants with the sauce and top with scallion. Serve immediately.

Makes 2 – 4 Servings

Printable Recipe