Endless Summer

August. If there ever were a more uninspiring, monotonous month, I have yet to meet it. Vacations are winding down, and yet the heat and humidity are only gaining in intensity, condemning restless kids to the air-conditioned environment indoors. Mornings, afternoons, and evenings crawl by at a snail’s pace, each one undistinguished from the last, bringing only the same old routine, hardly even worth counting as an actual day. By the time September finally rolls around, it’s almost a welcome splash of cold water on the face, even if that does mean back to school and work for so many.

Of course, not everyone shares my sentiments about this drawn-out month, and there are still plenty of people and creatures alike taking full advantage of the tail end of summer.

Perfectly happy to traverse a barren desert and the rainforest belt alike, this particular ostrich got lucky enough to discover another enjoyable climate: New England in the dog days of summer!

This flightless bird sure doesn’t bury his head in the sand, oh no. He seeks out the new, fun, and otherwise overlooked delights that this unsung month holds. When else would the east coast be the least bit hospitable such an exotic, warm-weather bird?

Flightless as he may be, he still managed to hop a ride into the states just in time to enjoy this final heat wave, squeezing every last usable minute out of the season. Just in case it seemed too late to fit in that last picnic, or day at the beach, this guy ought to stand as a positive reminder- Go for it, today, because there’s still so much of summer left to enjoy!

August 19, 2009August 20, 2009

Hannah (BitterSweet)34 Comments

Truly Buzz-Worthy

All it took was one glowing recommendation from America’s favorite talk show host, and the market was suddenly flooded with new products utilizing acai berry, the supposed super-food that claims to do everything from preventing wrinkles to aiding in weight loss. Costing a small fortune, lacking scientific evidence to support such fantastical allegations, and never once mentioning anything about being delicious, I didn’t exactly race out to see what the hype was about myself.

Rather, despite giving these exotic fruits the cold shoulder, the hype came to me, in the form of some trial acai berry juice acquired during my visit to the Fancy Foods Show. Tentatively taking a small first sip, my fears were instantly realized: Bitter, medicinal, and chalky at best, this was no beverage I wished to even store in my fridge. Perhaps it was just the brand, or the individual batch, but this strange witch’s brew did not agree with my palate.

My generous sample of two full cartons sat dejectedly in the chill chest, untouched and unloved. Trying to think of the health benefits while pinching my nose and chugging the juice, I was able to polish off the first, but I couldn’t help but think that there must be a better way to finish the second. Far too valuable to simply dump, I set about searching for a tastier solution.

This was definitely a job for dark chocolate, an anti-oxidant powerhouse itself and the ultimate flavor enhancer, guaranteed to cover up the nastier aspects of that uber-healthy berry. Taking it easy on such a hot summer day, basic fudgesicles with some hidden nutritional benefits were just what the doctor ordered.

Yield: Makes 6 – 8 popsicles

Superfood Fudgsicles

Name: Superfood Fudgsicles
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Brazilian
Ingredients: 1/2 Cup Full-Fat Coconut Milk; 3.5 Ounces Dark Chocolate, Finely Chopped; 11 Ounces Pure, Unsweetened Acai Juice; 1/3 Cup Agave Nectar; 1/8 Teaspoon Salt

Dark chocolate covers up all the bitter flavors of pure acai, creating a treat that's both powerfully healthy and tasty.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 4 hours

Total Time 5 minutes

Ingredients

1/2 Cup Full-Fat Coconut Milk
3.5 Ounces Dark Chocolate, Finely Chopped
11 Ounces Pure, Unsweetened Acai Juice
1/3 Cup Agave Nectar
1/8 Teaspoon Salt

Instructions

Heat the coconut milk for 60 – 90 seconds, until just on the brink of boiling, and pour it over the chocolate. Let sit for a few minutes to allow the chocolate to melt, and then stir well, until completely smooth.
Pour in the acai juice, agave, and salt, and mix thoroughly to combine. Let cool to room temperature, and pour into popsicle molds. Place in the freezer and allow at least 4 hours before serving, or until the popsicles are completely solid.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 57mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 1g

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.

August 17, 2009March 31, 2024

Hannah (BitterSweet)39 Comments

Better than Butter

Rarely does being a vegan feel limiting, despite the [uninformed] majority opinion on everything that might be “lacking” from a plant-based diet. However, even I have to balk when confronted by the idea of a soy-free vegan. That protein-packed little bean seems to sneak into just about everything these days, and can be hard enough to avoid for an omnivore, let alone a traditionally tofu- and soymilk-heavy veggie diet. Politics aside, I agree that we’ve gone overboard with the soy additives in recent years, and it simply can’t hurt to seek out more alternatives when given the option.

Well, up until just a few months ago, soy-free, dairy-free folks have been plum out of luck when it comes to finding a suitable buttery spread; Absolutely nothing fit the criteria, always being based on soybean oil with a pinch of soy lecithin thrown in for good measure. Finally, demand has created supply, and Earth Balance has expanded their line of vegan spreads to include a Soy-Free Natural Buttery Spread.

Spreadable right out of the fridge, this tub-based spread will undoubtedly be the answer to many buttery prayers. Almost indistinguishable in flavor from its predecessors, you won’t miss the soy one bit here. I did feel that when used plain to top bread or toast, it could stand a good hit of salt, and was just a tad waxy while still cold, but just a few moments at room temperature will remedy that. It does melt quite quickly, so don’t leave this one out on the counter in the middle of a hot summer day- You’ll find a tub full of plain oil in no time at all.

Happily, it also proved to be a perfectly acceptable margarine substitute for most baking applications as well. Creamed with sugar, flour, and spices to make a quick batch of ginger snaps, I was thrilled to see that they looked almost exactly the same as when they’re made with a solid stick margarine. Although somewhat cakier than usual, owing only to the added water inherent in a spreadable tub-based spread, no one could really complain about the sweet results.

Upping the ante a bit, I began to wonder- Would it be possible to make browned butter with this product? Well, why not? And happily, after a moment or two of nervous bubbling and sputtering on the stove, I found myself with a pot full of rich, nutty, amber-colored liquid, looking every bit as good as something dairy-based! Now, what to do with this fragrant fat?

Browned butter vanilla bean cupcakes, anyone?

Yeah, that’s what I thought.

Made by simply substituting my browned “butter” for the oil called for in my favorite basic vanilla cupcake recipe, this is a grown-up take on the classic that everyone could appreciate. Much more nuanced in flavor than the standard, and oh so rich, I can only imagine how fast they would fly if served instead of plain vanilla at a birthday party.

Lest I ignore all of the potential this product holds for savory applications, it seemed only appropriate to try out a nifty technique that I had so far only heard of, and typically applied almost exclusively to seafood: Butter poaching. Having recently stumbled upon butter-poached radishes, I figured that I could try other vegetables as well, and settled on the humble potato for my experiment.

Creating incredibly rich, tender slices of potato, accented with tarragon and a splash of vinegar, this is a side dish that couldn’t be easier to whip up; a real treat. Too morish to make often, but appropriate for occasional splurges, I’ll definitely have to try butter-poaching other vegetables now!

In case you’re looking for a cruelty-free and soy-free alternative to butter, look no further. This simple spread is the first that meets the criteria, and passes the taste test!

[Written for Go Dairy Free]

August 15, 2009August 16, 2009

Hannah (BitterSweet)34 Comments

Creamsicle, Dreamsicle

Happy Left-Hander’s Day! Do tell, are you planning anything special for Bad Poetry Day? Frankenstein Day is coming up soon too, can you believe how this year is flying? Truly, those are all officially recognized “holidays,” despite how absurd they may sound. Although the calendar year may be limited to only 365 days, there are easily over 400 of these unique dates scheduled- A feat that I have yet to fully comprehend. Each one seemingly more obscure, insignificant and arbitrary than the last, such a list is only valuable for temporary entertainment, as I doubt that few dates, if any, actually manage to manifest into real-life events.

However, every now and then, there actually is a suggestion that catches my eye and demands recognition, insistent that it’s just good fun to celebrate the little things in life that might otherwise be taken for granted.

And really, how could you ignore something like National Creamsicle Day, taking place tomorrow, the 14th of August? Just reading those words inspired a fearsome thirst, one that could only be quenched by a specific, pastel orange beverage. Before I could contemplate my hypocrisy about such “silly” holidays, there was a creamy orange shake spinning in my blender, cool and sweet as can be.

Sipping daintily on this otherwise juvenile drink, it was truly the ideal refreshment for a mid-August afternoon. Those National Creamsicle Board members, or whoever decided to pick this precise date as a national holiday, really knew what they were doing! A few more slurps though, and the novelty began to wear off. Not one to give up and toss the remainder, it seemed inevitable that the extras would find themselves in my favorite kitchen appliance…

The ice cream maker! Problem solved; it was like a brand new sweet sensation, and I couldn’t get enough.

Whether you prefer yours simply chilled or downright frozen, this is one fun holiday that I think everyone should take the time to observe. Sometimes it just takes a friendly reminder to stop being so serious, and enjoy these wacky things for once. No matter how inconsequential, it can still add so much joy to an otherwise monotonous work week!

August 13, 2009August 13, 2009

Hannah (BitterSweet)33 Comments

Frozen Assets

Rushing about, trying to finish two week’s worth of work in just the few days preceding my trip to Paris, I practically had one foot out the door when I got word from my boss. Although she had just as much on her plate as well, it seemed like high time to begin a new project: A “supper club,” bringing us one step closer to a full-service restaurant. After years of only creating prepared foods for takeout, this would be a huge change for all of us at the restaurant, and I couldn’t respond fast enough to express my enthusiasm. The problem was, naturally, our first dinner would be scheduled for the week I would be away. Big, fat, bummer.

Still anxious to get in on the action, I simply couldn’t keep my hands out of the project. With my embarrassment of riches in the way of fresh berries, and my mind still fixed firmly on frozen treats, I proposed combining the two for a seasonal, crowd-pleasing, and easy make-ahead dessert. How could you say no to an offer like that?

Using only a touch of coconut milk to add creaminess, this concoction is heavy on fresh raspberries, bursting with pure fruit flavor. Accented with a touch of lemon zest to add brightness and some much needed acid, it’s a refreshing end to a summer meal, just what I thought this supper club needed.

But don’t you know, life isn’t that simple. While away in Paris, that dinner never came to fruition, and those pints remained frozen solid in the back of the freezer, just waiting for their time to shine. Happily, that time has now come, and I can even be a part to help serve it! Our first supper club is now scheduled for this Thursday, and while I realize it’s rather last minute, I would love to invite anyone in the area. Interested? Check out the details and RSVP!

Should you find yourself halfway around the country, or world, for that matter, don’t fret. You can still enjoy this delightful raspberry ice cream anyway; it’s just too good not to share.

Raspberry-Lemon Ice Cream

3 1/2 Pounds Raspberries
6 Tablespoons Arrowroot
1/4 Teaspoon Salt
Zest of 3 Lemons
3/4 Cup Fresh Lemon Juice
3 Cups Coconut Milk
1 1/2 Cups Light Agave Nectar
2 Tablespoons Vanilla Extract

*This makes 3 quarts, more than the average household ice cream maker can process at once, so you will either need to scale down this recipe as desired, or plan to churn it in batches.

Begin by tossing all of your berries into a blender or food processor, and completely puree them. Pass the puree through a fine mesh sieve, and discard the solids. Set aside.

In a large pot, first whisk together the arrow root and salt. Add in a small splash of the seedless raspberry puree, and whisk it thoroughly to make a thick paste. Once you’ve gotten out any lumps or dry clumps, add in the rest of the puree, along with the lemon zest, lemon juice, coconut milk, and agave. Set the pot over moderate heat, and stir occasionally, until the mixture thickens significantly and comes to a full boil. Turn off the heat, and whisk in the vanilla. This amount of ice cream base will take a long time to cool, so simply make sure you whisk it every 15 minutes or so, to prevent a skin from forming on top, until it’s just barely warm to the touch. Place a piece of plastic wrap directly on the surface of the custard, and let chill thoroughly in the refrigerator before churning according to your ice cream manufacturer’s directions.

Transfer the ice cream into air-tight containers, and let freeze solid before serving, at least 3 hours.

August 11, 2009August 11, 2009

Hannah (BitterSweet)38 Comments

Berry, Berry Sweet

Just imagine, if you would, the results of relentless raspberry hunting for a full week, in a heavily-fruited area. Overflowing buckets of raspberries line the shelves of my fridge, and sheets of fresh berries to be frozen are endlessly rotating in and out of the freezer. Even with my voracious appetite, chowing down on a solid pint per day, minimum, there’s no way all of these edible treasures could be eaten as is before they spoil. Alarmed at how quickly the white fur has already begun to appear in spots and patches over the oldest batch, there’s no choice but to whip up some dessert to use up a greater volume of these gems, and fast. It’s a rough job, but somebody’s got to do it!

Such perfect little berries seem to call for simple applications, as there’s little that can be done to make them even better than they already are. Parfaits, verrines, and trifles immediately come to mind, and have the added bonus of typically being no-bake fare, so there’s no need to heat up the kitchen. With the oppressive heat and humidity that has been lingering through the weeks, every little bit helps! Plus, the final dessert is chilled down to a cool, refreshing temperature, sure to take the edge off one’s hunger and thirst all at once.

Matcha and raspberries are a match made in heaven if you ask me, the slight bitterness and tartness from each echoing a common ethos. And then chocolate, well, chocolate just goes with everything. Although the chocolate pudding lining the bottom is nothing special on its own, it simply provides the depth, richness, and creaminess that is so essential to a well-balanced parfait. Semi-solid cubes of matcha pudding up the ante, lending just a bit more texture, and visual interest. Then of course, those flawless wild raspberries are mounded on top, and the whole production is crowned with a soft, fudgy brownie cookie.

With a dessert like this, I don’t think I’ll have any problem using up all of my raspberries in no time at all.

Yield: Makes 4 – 6 Servings

Chocolate, Matcha, and Raspberry Parfait

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 2 hours 30 minutes

Total Time 3 hours 45 minutes

Ingredients

Matcha Cubes:

1/2 Cup Granulated Sugar
2 Tablespoons Arrowroot
1 Teaspoons Powdered Agar Agar
1 Teaspoons Matcha
1 Cup Coconut Milk
1/2 Cup Unsweetened Apple Juice
1/3 Cup Birch Beer
1 1/2 Teaspoons Vanilla Extract

Brownie Cookies:

3/4 Cup Vegan Butter
1 Cup Granulated Sugar
1 Cup Dutch-Processed Cocoa Powder
3/4 Cup Vanilla Vegan Yogurt
1 Cup All Purpose Flour
1/2 Teaspoon Baking Powder
1 Teaspoons Vanilla Extract
Pinch Salt

To Assemble:

Chocolate Pudding, Chilled
1 – 2 Cups Fresh Raspberries

Instructions

For the matcha cubes, lightly grease an 8 x 4-inch loaf pan and set aside.
Begin by whisking together the sugar, arrowroot, agar, and matcha together in a medium sauce pan to equally distribute all of the ingredients throughout. Slowly drizzle in just enough coconut milk to create a thick paste, and stir well to ensure that there are no lumps remaining. Add in the rest of the coconut milk, along wit the apple juice and birch beer, and whisk until smooth. Place on the stove over medium heat, and whisk gently until the mixture comes to a full boil, at which point it should feel significantly thicker. Take off the heat, and whisk in vanilla.
Pour the mixture into your prepared loaf pan, and let sit undisturbed at room temperature for at least two hours. Do not be tempted to hasten the cooling process by placing the pan in the fridge, as rapidly chilling agar will make for a weaker, watery gel. Only after it has reach room temperature can you cover it with plastic wrap and move into the fridge.
For the brownie cookies, preheat your oven to 350 degrees, lightly grease a 9 x 13 pan and set aside.
Thoroughly cream together the margarine and sugar using the paddle attachment in your stand mixer. Once smooth and homogeneous, add in the cocoa powder, followed immediately by the soy yogurt. All the mixer to work for about a minute on low speed, and then introduce the flour and baking powder together. Start on a slow speed, but once most of the dry ingredients are incorporated, turn it up to high and beat the mixture for about one minute. Add in the vanilla and salt, and beat briefly to combine.
Transfer the mixture in big dollops to your prepared baking pan. Now, here’s the messy part- Thoroughly grease your hands, and press the cookie batter evenly into the bottom of the pan. It’s a very sticky, squishy mixture, so be prepared to get in there and get dirty! Once the surface of the cookie dough is smooth and level, place the pan in the oven and bake for 15 – 18 minutes, until it no longer appears shiny and no longer feels wet when tapped. Let cool completely, and then cut out shapes as desired. Try to keep the shapes fairly small, as larger ones are more likely to break or crumble.
To assemble, place a dollop of chocolate pudding in the bottom of each parfait lass. Turn the matcha gel out onto a cutting board, and slice it into equally sized cubes. Place a handful of cubes into each glass, and top with raspberries as desired. Finish each glass with a brownie cookie.