Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

Pearl-Clutching

“Love at first sight” strikes me as a concept only suited for works of fiction, but I do believe in inspiration at a glance. Perhaps that’s somewhat related?

First Generation by Frankie Gaw

Flipping through First Generation by Frankie Gaw, that’s all I could think of as every photo and word seemed to leap from the pages. A mixture of traditional and contemporary takes on Taiwanese cuisine, it speaks to me like a heartfelt love letter, not some quick fix compendium of semi-homemade meals. Crafted with such care, it’s about more than recipes. It’s about the people and places that make them so special, the memories attached to them that add more flavor than any spice or seasoning.

Grandma’s Pearl Meatballs

This isn’t a book review, mind you. I could never do proper justice to all this one has to offer. Instead, it’s my own response to such a fearless, passionate muse. Filled with poetic, immersive descriptions, you can easily picture the scene to experience the emotions, not just the flavors, behind every dish. That’s what really drew me to Grandma’s Pearl Meatballs, a humble yet visually stunning mixture of protein and grains. By coating the morsels in soaked rice before placing them in the steamer, you get a similar effect to a rice paper wrapper, but with more heft and nuance.

What Is Jade Pearl Rice?

The first thing I thought of was the lustrous, pearlescent jade bamboo rice in the pantry, which inspired a greener corresponding interior, too. This short grain rice is infused with bamboo extract, tinted light green by the chlorophyll. Some say it has a subtle vanilla taste, although your mileage (and perception) may vary. At least, it’s very pretty, providing excellent inspiration for an unconventional departure from the printed text.

Jade Pearl Meatballs

Naturally, the “meat” of these balls comes from white beans, bound lightly with white chia seeds to retain a moist, juicy, and soft interior. Cabbage is replaced with spinach for deeper emerald green hue, but the essential aromatics remain the same. It’s definitely not the recipe as intended, but the creamy and subtle bites are a delightful departure from the usual dumpling or meatball. They belong in their own category of deliciousness.

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Hannah (BitterSweet)7 Comments

Cuckoo for Cucamelon

Honey, I shrank the melon! Actually, despite its outward appearance, the cucamelon is only botanically classified as a fruit, tasting and functioning instead as a green vegetable. Though visually a dead-ringer for a watermelon at about 1/16th scale, the flavor is 100% cucumber; crisp, refreshing, and wholly invigorating.

Novel, but Not New: A Brief History of the Cucamelon

Also known as a Mexican sour gherkin, pepquino, sandita, or mouse melon, the cucamelon traces its roots back to Central America. The Aztecs were among the first to cultivate cucamelons, recognizing their unique taste and versatility in various culinary applications. In 1866, it was scientifically classified by a French botanist, but it has been a traditional crop in these regions for centuries. Despite the Americanized name that arose in the 1980s, they’re not a hybrid of watermelons and cucumbers.

What Do Cucamelons Taste Like?

No larger than the size of a common grape, these tiny green morsels pack a powerful flavor punch, combining the refreshing essence of cucumber with a tangy twist. The description of them being “sour” are largely exaggerated; rather, they have a bright yet subtle hint of citrus. Some lean more towards lime, others lemon, depending on what seeds you sprout. It’s a bit of a gardening gamble, but every outcome is a winning hand.

Grow Your Own!

While still a rarity in mainstream or even specialty markets, cucamelons are remarkably easy to grow. The plant thrives in warm climates, which is pretty much everywhere during the summer months now thanks to climate change, making it an ideal addition to your home garden or greenhouse. They’re relatively easy to grow from seeds, readily available for purchase online, and prefer well-drained soil with ample sunlight. Once established, the vines produce an abundance of cucamelons, making them a rewarding choice for any gardening enthusiast.

What To Make with Cucamelons

My uncle, who was kind enough to share his crop and inspire this post, made it clear he had three ways of enjoying them:

  1. Straight off the vine while standing in the garden.
  2. Freshly washed with cold water while standing in the kitchen.
  3. Tossed into salads, if he could wait to assemble one.

Although cucamelons are perfect for snacking just as they are, they have a multitude of culinary applications that make them a versatile ingredient in various dishes. Beyond the obvious methods of instant gratification, cucamelons can be pickled, turning them into delectable, tangy treats that pair well with charcuterie boards or as a garnish for cocktails.

Anywhere you might use a conventional cucumber, cucamelons can add a fun twist to old favorites. That means sandwiches, wraps, salsa, or even gazpacho or other chilled soups are all fair game.

Health Benefits of Cucamelons

Beyond their adorable appearance and delectable taste, cucamelons also offer a range of health benefits. Like cucumbers, they are low in calories and a good source of vitamins A and C, potassium, and antioxidants. These nutrients contribute to better hydration, improved digestion, and overall immune system support.

The cucamelon is an unforgettable vegetable that should be a staple worldwide. Its diminutive size, charming appearance, and delightful taste make it a fun and versatile ingredient for both culinary enthusiasts and home gardeners. From snacking to pickling, the cucamelon brings a refreshing twist to various dishes and adds a dash of creativity to traditional recipes. If you want to start growing, or better yet, befriend an avid gardener looking to try something new, don’t miss your chance to enjoy them, a handful at a time, too.

Hannah (BitterSweet)4 Comments

Come To A Boil

Boiled peanuts aren’t glamorous.

They aren’t trendy or novel or Instagrammable. Stewed in murky brown liquid to a soft yet tender, toothsome texture, they’ll inevitably leave you with dirty hands, salt water dripping down to your elbows, piles of spent shells accumulating on the floor or table in front of you. It’s impossible to look elegant while eating boiled peanuts.

Honestly, that’s a large part of their appeal.

Peanuts have been a staple food of the south since the late 1800s.

Although they were brought to the United States by slave ships from West Africa, their true roots are found in South America. They were cheap, abundant, and well-suited to the loamy soils of Virginia in particular. Though initially viewed as food for the poor, slaves, and livestock, rationing brought about by the Civil War made peanuts an invaluable crop for people of all classes.

It’s unclear why or who started boiling the goobers, but southerners certainly weren’t the first. Boiled peanuts exist in many cultures, most notably in China, Taiwan, and of course Africa. For whatever reason, I discovered boiled peanuts for the first time while in Hawaii, sold in the deli section on little styrofoam trays, chilled and shrink-wrapped for grab-and-go convenience. They were often flavored with soy sauce and star anise, subtly savory and well-salted. I was hooked from the first bite.

Cracking into the supple shells of boiled peanuts, the experience is both familiar and wholly unique.

Reminiscent of edamame, but with a more satisfying crunch, they’re a curious combination of both wet and dry, with juices exploding from the center not unlike a soup dumpling. This treatment makes them more aligned with their true nature as legumes, rather than crisp, toasted nuts, highlighting their versatility by flipping the script. You could certainly enjoy them warm, or even hot, perhaps even in soup once shelled, but I still love mine chilled as a force of habit. Something about that extra time in the fridge seems to accentuate their rich flavor too, allowing the spices to meld into a more harmonious blend.

The beauty of boiled peanuts is manifold, outward aesthetics notwithstanding. Whole peanuts are still a mercifully cheap source of quality plant protein, with plenty of fiber and nutrients to boot. Seasoning possibilities are endless, so you’ll never get bored. The only drawback may be their long cooking time, but that’s nothing a little pressure can’t solve. By cooking boiled peanuts in the pressure cooker, you can slash a full day of simmering down to just over an hour, with zero active work involved.

Conventional recipes suggest that “green” peanuts are the only acceptable option, but in truth, any peanut still in its shell is fair game. If you can find them raw, so much the better, but I’ve had excellent results with roasted peanuts, too.

Don’t worry about making a mess when you dig in; that’s half the fun. All you need to enjoy this healthy, savory treat is a stack of napkins and a robust appetite.

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Hannah (BitterSweet)7 Comments

Pink of Perfection

Apples get all the attention on Rosh Hashanah, drizzled and dipped in honey to ensure a sweet new year ahead, but they’re not the only fruits of note for the occasion. Pomegranates also hold special significance, representing abundance and fertility; blessings that go a bit deeper than simple sweetness, if you ask me.

This year, multiply your mitzvot with Pink Pomegranate Challah, a brilliant round loaf with crisp arils woven into every slice.

There are HOW many seeds in a pomegranate?

Jewish lore has it that each pomegranate contains 613 seeds, which is exactly the number of Mitzvot, or commandments, given in the Torah. Scientific accuracy notwithstanding, it’s a compelling reminder of the multifaceted principals that go into leading a full life, through the good and bad.

Why is it the best challah recipe around?

For Rosh Hashanah, the traditionally straight plaited strands of bread curl into a rounded loaf instead. The round challah is often interpreted as a representation of the cyclical nature of life, the cycle of the year, and the continuity of creation. Especially important for this particular holiday, it’s a reminder of the passage of time and the opportunity for renewal that comes with each new year. The circular shape is also seen as a symbol of unity and completeness, as there is no beginning or end to a circle.

What does pink challah taste like?

Okay, enough mythology- Let’s get back to reality. Here we find a pillow-soft, buttery bread, tinted Barbie-pink with pitaya puree. The fruit puree doesn’t add any discernible flavor, but a subtle sweetness that plays off the vegan honey or agave beautifully. Tart bites of toothsome pomegranate arils balance it all out with an irresistible crunch.

It’s the kind of bread that needs no toppings or accompaniments, but of course, there’s nothing like a generous schmear of vegan butter or cream cheese to make it really shine. It’s a party anyway, so you might as well go all-out with a sprinkle of extra pomegranate arils and an extra touch of your favorite sticky sweetener.

Is there extra meaning behind a pink challah?

What I love about Judiasm is how that it’s open to modern interpretation, as a fluid, evolving concept. Thus, I’d like to add to the legend and lore to say that a pink challah is also meaningful, symbolizing hope, positivity, and optimism for the new year ahead. Furthermore, the color pink is also commonly linked to emotions like compassion and love; by incorporating a pink challah into the Rosh Hashanah meal, you can silently express a desire for the coming days to be filled with love, kindness, and strong connections among family and friends.

Shanah Tovah (שָׁנָה טוֹבָה), one and all.

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Hannah (BitterSweet)3 Comments