Perfect Party Pearings

Take a deep breath: You’ve survived another grueling round of holiday merriment. Feasts have been devoured and mountains of torn wrapping paper lay in ruin. It may very well look like a bomb went off in the living room, complete with tinsel shrapnel and carpet stains that will haunt you for the rest of your days, but the deed has been done, the festivities successfully completed.

But before you lock the doors tight, entering into full hibernation mode, don’t forget that one last hurrah remains. In less than one week’s time, the calendar mandates yet another grand celebration, demanding every last iota of enthusiasm remaining following the Christmas craze. With dishes still stacked precariously in the sink, it’s a lot to consider. For the New Year, however, it’s time to give yourself a gift if you’re bold enough to take the reins as host or hostess once again, and just take it easy.

Skip the elaborate dinner menu in favor of simple, snackable small plates. Your guests are undoubtedly worn out from holiday excesses as well, happily munching at a slower pace while enjoying each others’ company. Crostini (or bruschetta, if you prefer) are the ideal vehicle for any sort of sweet or savory toppings, so for my festive suggestion, I would like to raise a literal and figurative toast to both ends of the taste spectrum.

A golden platform of crusty bread supports a creamy, rich schmear of cream cheese, contrasted by the tender, sweet, and slightly tart bite of pomegranate-infused pears. Sturdy enough to withstand advanced prep and a full evening at ambient temperature, these understated yet spectacular little morsels are your ideal party guests. They’re guaranteed to never overstay their welcome, either.

Yield: Makes 16 - 24 Servings

Pomegranate-Poached Pear Crostini

Pomegranate-Poached Pear Crostini

Crusty bread supports a creamy, rich schmear of cream cheese, contrasted by the tender, sweet, and slightly tart bite of pomegranate-infused pears. Sturdy enough to withstand advanced prep and a full evening at ambient temperature, these understated yet spectacular little morsels are your ideal party guests.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Pomegranate Poached Pears:

  • 3 Cups 100% Pomegranate Juice
  • 1 Cup 100% Apple Juice
  • 1/3 Cup Maple Syrup
  • 1 Whole Vanilla bean, Split and Scraped
  • 1/8 Teaspoon Ground Black Pepper
  • 4 Firm Bartlett, Anjou or Bosc Pears, Peeled, Halved, and Cored

For Assembly:

Instructions

  1. Combine the pomegranate juice, apple juice, maple syrup, vanilla bean seeds, and black pepper in a medium saucepan over medium-low heat. Serve the spent vanilla bean pods for making vanilla sugar, or another recipe.
  2. Bring the liquid bring to a gentle simmer and add the pears. Cover and cook for 20 - 30 minutes, until the pears are just fork-tender. Remove the fruit from the saucepan and chill thoroughly before slicing. Don't toss the excess poaching liquid- It's fantastic mixed with a bit of chilled champagne for your New Year's toast.
  3. To assemble, spread the slices of toasted baguette generously with cream cheese and top each one with a slice of poached pear. Finish with a sprinkle of pomegranate arils and serve chilled or at room temperature.

Notes

Poached pears can be prepared in advance and stored in the fridge for up to 3 days.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 113Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 93mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g

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 estimates.

One Tough Cookie Contest

Judging any sort of food competition sounds like a pretty cushy job at first glance. You get to taste all sorts of exotic delights, compare and contrast, ultimately laying down the official ruling on which entry takes the cake- Or cookie, as was the case for the 2017 VegNews Holiday Cookie Contest. However, I don’t envy the ruling critics on this panel, tasting their way through an onslaught of sweet morsels, every one of them with the potential to win hearts, if not the entire competition. Luckily, such agonizing decisions were not mine to make, as I merely provided photos for the feature while relishing the end results on my own terms. No need to pick favorites between these three; you’ll be a winner no matter which treats end up on Santa’s plate!

Officially, first place went to the classy and classic Chocolate-Dipped Almond Cranberry Shortbread Cookies by Rosie Scott-Benson. This cookie pairs an irresistibly buttery shortbread cookie with rich chocolate for a winning combination.

Coming in at a close second, Gluten-Free Pumpkin Spice Oatmeal Cream Pies by Mary-Kate Lynch are lightly spiced, soft and sweet; sure to be a hit at your holiday parties, and beyond.

Third but far from last, the Dirty Chai Sugar Cookies by Amy McDonough may honestly have been my personal favorites from this round. These are tender, chewy cookies infused with warming chai spices and topped with a creamy espresso-spiked frosting. Honestly, does it get much better than that? I think that even Santa would forgive you for scarfing down the whole batch before he has time to shimmy down the chimney.

Given the diverse array of tempting last-minute additions, are you changing up your holiday cookie game this year? What’s going on your platters, and tell the truth: Are you really planning on sharing with Santa? There’s no shame is giving yourself a little gift of sweetness as well!

The Other Wheat Meat

Living “High on the Hog” has always meant enjoying the finer things in life, originally in reference to the choicest cuts of meat found on the upper half of the animal, which almost always meant one thing: ham. For many, a holiday just isn’t a proper celebration without a lavish roast on the table to both flaunt and share their prosperity. Such deeply ingrained customs are slowly evolving right alongside the shifting landscape of food preferences, so it was only a matter of time before someone was bold enough to take this tradition to task. I can’t think of any company more qualified to do so than Tofurky.

Makers of the original alternative roast, touting veganism before it was cool, Tofurky hasn’t stopped innovating since that fateful first product launch over 30 years ago. Trussed in genuine butcher’s twine and accordingly crosshatched by the pressure, the Vegetarian Ham Roast plays along to fit the bill, albeit on a much smaller scale. This beige football is said to feed five, but presumably a full feast with additional side dishes could stretch that number if need be.

Sharing many qualities with the classic turkey substitute, this porkless roast thaws out from a frozen state to meet a toasty preheated oven for about 1 1/2 hours of cooking. The biggest difference is that this rendition has no stuffing inside, but exterior embellishment instead. Included in the box is an “Extra Special Beer Glaze;” a thick syrup featuring Hopworks Velvet ESB, with a slightly granular texture owing to the inclusion of coarse, stone ground mustard. Make no mistake, it’s very sweet, first and foremost, but ultimately a good contrast to the saltiness of the roast.

That said, I had other plans for my roast and decided against the glaze, in favor of a more nuanced, herbaceous root beer brine, playing off the complex spices from the soda and contrasting with the savory heft of the roast. Dense, chewy, and quite solid, the texture is best when sliced thinly. No one would mistake it for meat, no doubt about that, but it’s a welcome departure from the standard faux-fowl or straight soybean fare for more festive occasions. Additionally, leftovers are brilliant additions to typically porky dishes, like a simple pot of creamy white beans or split pea soup. Since ham isn’t an entree that I encountered frequently as a child, it resonates more as a flavorful, protein-packed new ingredient than a whole entree for me.

That’s why I was especially excited to play around with the extra slices to make mock chashu, a Japanese form of marinated pork belly. Fanned out atop a bowlful of hot, steaming ramen, the visual and flavorful impact was quite stunning. Even with my otherwise humble assortment of vegetables cobbled together out of the pantry, this meal became an instant, unforgettable hit thanks to that exceptional meatless inclusion.

As further recipe experimentation has proven, this new plant-based ham roast provides more than just an annual comestible experience, but a promising year-round addition to anyone’s daily menu.

Yield: Makes 5 Servings

Root Beer Brined Ham

Root Beer Brined Ham

A sweet and spicy root beer brine plays off the complex aromas from the soda, contrasting with the savory heft of the roast.

Cook Time 1 hour 30 minutes
Additional Time 12 hours
Total Time 13 hours 30 minutes

Ingredients

  • 1 12-Ounce Bottle (1 1/2 Cups) Sugar-Sweetened Root Beer
  • 1/4 Cup Apple Cider Vinegar
  • 1 Teaspoon Black Peppercorns
  • 1 Teaspoon Brown Mustard Seeds
  • 1/2 Teaspoon Whole Allspice Berries
  • 1/2 Teaspoon Whole Cloves
  • 1/2 Teaspoon Dried Thyme
  • 1 Bay Leaf
  • 1 Tofurky Ham Roast

Instructions

  1. Simply combine all of the ingredients in a medium-sized pan and bring to a vigorous boil. Turn off the heat, cover, and cool to room temperature. Refrigerate and let the roast marinate for at least 12 hours, but ideally 24 or even 48 if you can bare the wait.
  2. To cook, bake the roast in a preheated 350 degree oven for 75 – 90 minutes, until golden brown on the outside and hot all the way through. Meanwhile, set the leftover brine back on the stove and simmer until reduced to a thick, syrupy sauce.
  3. Slice thinly and serve with the root beer reduction on the side.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 87Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 285mgCarbohydrates: 12gFiber: 2gSugar: 10gProtein: 6g

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.

 

Yield: Makes 8 – 10 Servings

Chashu

Chashu

This mock chashu is a vegan interpetation of Japanese marinated pork belly. Fanned out atop a bowlful of hot, steaming ramen, the visual and flavorful impact is quite stunning.

Cook Time 10 minutes
Additional Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 3/4 Cup Water
  • 1 Tablespoon Toasted Sesame Oil
  • 1 Tablespoon Agave Nectar
  • 1 Tablespoon Red Miso Paste
  • 2 Tablespoons Reduced-Sodium Soy Sauce
  • 1/4 Cup Mirin
  • 1 Inch Fresh Ginger, Sliced
  • 2 Cloves Garlic, Sliced
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Tofurky Ham Roast

Instructions

  1. Simply combine all of the ingredients in a medium-sized pan and bring to a vigorous boil. Turn off the heat, cover, and cool to room temperature. Refrigerate and let the roast marinate for at least 8 hours.
  2. Slice thinly and add to your favorite bowl of ramen noodles to serve. The warmth of the soup should reheat the slices without any additional cooking necessary.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 300mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 4g

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.

 

Take a Trip Down Candy Cane Lane

Crisp and clean, an invigorating icy sensation greets me right as the sun begins to awake from its slumber on this early December morning. No, it’s not a fluke snow storm visiting California for the first time in years, but a wintry treat hailing from the warmth of the kitchen.

While the threat of actual flurries strikes fear into my heat-seeking heart, the oral chill of peppermint is an entirely different story. Be it pungent and herbaceous or smooth and subtle, I can’t get enough of the flavor, particularly when Christmas rolls around with an endless supply of candy canes around every corner. Those brittle sticks of red and white striped sugar are never going to inspire a frenzied Instagram fad like some popular seasonal sweets, but they’ll always be an essential element of the holiday season.

It’s never too early to get into the spirit, so a light, bright, candy cane smoothie is just the ticket, no matter what the weather is outside!

Pairing up bananas and mint together may sound like disastrous blind date, but hear me out on this one. In their unripe state, those tropical fruits merely lend creaminess and body to the blend, without any discordant flavor. Mint is powerful enough to speak above the subtle undertones anyhow, so all you’ll get is pure, bright, peppermint power with every sip. With this fool-proof formula, there’s no reason why you can’t make every day a holiday.

Yield: 1 Serving

Candy Cane Lane Smoothie

Candy Cane Lane Smoothie

Pure, bright peppermint flavor rings clearly with every sip of this creamy blend. With this fool-proof formula, there’s no reason why you can’t make every day a holiday.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3 Small Unripe Bananas, Frozen
  • 2 Tablespoons Vanilla Protein Powder
  • 1 Cup Non-Dairy Milk
  • 1 - 2 Tablespoons Maple Syrup or Light Agave Nectar
  • 1/4 - 1/2 Teaspoon Peppermint Extract
  • 1 Tablespoon Beet Powder

Instructions

  1. Toss the frozen bananas, protein powder, non-dairy milk, 1 tablespoon syrup, and 1/4 teaspoon peppermint extract into your blender. Puree until perfectly smooth, taste, and adjust sweetness and minty-ness to taste, as needed.
  2. Pour half of the mixture into a separate pitcher and set aside. Add the beet powder to the blender and puree to incorporate.
  3. Layer the two colors into a glass to create red and white stripes, gently stirring just before serving for a slightly marbleized effect. Add a straw and drink in that refreshing wintry goodness!

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 600Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 157mgCarbohydrates: 114gFiber: 9gSugar: 78gProtein: 29g

 

Another Nod to Nog

In case nine different nog options weren’t enough for you, I’ve got one more eggless trick up my sleeve this holiday season. Recipes for vegan eggnog abound, from raw, nut-based blends to cooked custards that approximate melted ice cream, and all of those approaches are welcome in my punch bowl. You can’t go too far wrong with this classic combination of sugar and spice. Even in the worst case situations, a certain “spirited” addition can erase all other culinary sins.

Truth be told, this particular formula still can’t hold a candle to my winning pick for this year’s Nog Off, but it’s an uncanny dupe for the majority of mainstream varieties. Thick and silky smooth just like the commercial formulas, this particular rendition brings more vanilla and nutmeg to the fore, without the excessive sweetness that so many brands inject.

It’s all because of an effort to clear out overstuffed kitchen cabinets that I stumbled upon leftover dregs of VeganEgg samples. Surprised to discover that no one else had yet turned this instant egg substitute into nog, I took it upon myself to fill that void. Thus, here’s one more decadent, delicious vegan nog to sip and savor this holiday season. You’re welcome, internet.

Yield: 4 - 6 Servings

VeganEgg Nog

VeganEgg Nog

Thick and silky smooth, this easy eggless nog features notes of vanilla with the spirited warmth of bourbon.

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 3/4 Cup Cold Water
  • 1/2 Cup Granulated Sugar
  • 2 Tablespoons VeganEgg
  • 1/8 Teaspoon Kala Namak
  • 3 1/2 Cups Non-Dairy Milk
  • 1/4 Teaspoon Ground Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Bourbon, or Additional Non-Dairy Milk for an Alcohol-Free Option

To Serve (Optional):

Instructions

  1. Place the water and sugar in your blender first and start the machine up on low speed. While the motor runs, slowly sprinkle the powdered VeganEgg into the center of the liquid vortex. It’s essential that you do this in a blender and not by hand with a whisk, as it will clump and become a nasty, chunky, unsalvageable mess. That’s no way to get into the holiday spirit!
  2. Continue processing while adding the kala namak, non-dairy milk, and nutmeg. Once smooth, transfer the mixture to a medium saucepan set over moderate heat on your stove. Bring to a boil, whisking periodically, and immediately turn off the heat. Let cool before placing in the fridge. It may look somewhat thin while still warm, but have faith; it will continue to thicken as it cools. Allow at least 2 – 3 hours for it to chill thoroughly.
  3. Pour the nog back into the blender and add the vanilla and bourbon, or more non-dairy milk if you’d like to keep it non-alcoholic. Blend once more until creamy and ladle into glasses. To serve, top with whipped coconut cream and one last sprinkle of nutmeg. Cheers!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 275Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 128mgCarbohydrates: 33gFiber: 2gSugar: 31gProtein: 7g

Top Nog

What is it about the holiday season that incites us to cast all common sense aside and engage in otherwise inadvisable behavior, with childlike glee, no less? Whether that means racing outside into giant piles of freezing snow, risking frostbite to all appendages without a second thought, or racking up credit card bills for the sake of tree dressings and silly ornamentation used only once a year, we all write off these aberrations as all part of a collective Christmas madness shared throughout society. What causes you to throw out the rule book and deviate from standard operations? What touch of insanity do you entertain to make it really feel like the holidays are here? For me, that would be buying every single vegan nog option available across three towns for the sake of comparison.

Yes indeed, it’s the most wonderful time of the year: The great Nog-Off of 2017, pitting past industry heavy weights against startups and newbies to determine which eggless nog reigns supreme. This round was the most impressive yet, bringing in no less that nine different beverages vying for the title of Top Nog.

Time is of the essence, with each of these elusive elixirs produced for a very limited time during the most festive of days, so let’s pour a glass and get started, shall we?

It was an extremely difficult, close race to judge, but last place was obvious right away. Sorry, not sorry, but Rice Dream Rice Nog will never be welcome at my holiday party. Inexplicably pink and quite watery, it utilizes aggressive sweetness to compensate for a distinct lack of flavor. Granted, it’s not outright dreadful, but not even close to “authentic” nog. On the plus side, the rice base will appeal to those with severe allergies, and the aseptic, shelf-stable carton means it will keep well… Possibly for years… Much like an unwanted fruitcake.

That said, this came as no surprise. My greatest disappointment was actually the second to last place finisher, the highly esteemed MALK Pecan MALK Nog. Tawny brown, it stood out with a distinctive darkness in a sea of pastel hues, owing to a unique blend of maple syrup and whole pecans as a base. The bottle isn’t kidding when it admonishes the drinker to shake “super” well; no stabilizers or fillers means that this stuff separates, which I can certainly appreciate from a stance of ingredient integrity and a commitment to quality. Scented strongly of cinnamon, the overall impression was surprisingly light, dangerously drinkable- Smooth and sweet, but not particularly thick or rich. Sadly, this made it more reminiscent of horchata than eggnog. It just couldn’t cut the mustard for that full-bodied eggless experience.

From there, things improve drastically. Luckily, you can’t go too far wrong with most selections available Nationwide, and in fact a number of these cartons could be interchanged without any guests being being the wiser.

Califia Holiday Nog and Silk Nog Original pull in the next rank up, tied for their close flavor profiles and consistencies. Silk is perhaps a touch sweeter, if anything. Though the former is almond-based and the later soy, both have a smooth, creamy pour equivalent to the average, slightly richer non-dairy milk. There’s a distinctive brightness at first sip that defies definition; almost like undefinable spice or burst of acidity, but without warmth or sharpness. Fine as an everyday, everyman sort of nog, a hit of bourbon or brandy would be a welcome addition to make things a bit more festive. Fairly neutral, without explicit nutmeg nor eggy notes, either would be inoffensive, if undistinguished, offerings on the drink buffet.

Fresh on the market, Trader Joe’s Almond Nog has already taken Instagram by storm, right along with the impressive array of new vegan options that seem to crop up on each new trip to the store. Smooth and mellow, creamy, and boasting a balanced sweetness, this blend presents a harmonious middle of the road option that should please all who imbibe. Satisfingly in thick, not overbearing nor weighed down by gums, a light hand on the spicing and very subtle nutty undertone explains why dairy-free drinkers are delighted by this new choice. No one would mistake it for the traditional brew, but no one would complain about the substitution, either.

Moving on up, it’s with sadness and joy that I must report that previous grand champion So Delicious Seasonal Coconut Holiday Nog has been dethroned! It’s a sad blow to the superlative brand, but a boon to veganism that there are even greater choices to pick from now. Still a genuinely delicious selection, true to the name, the coconut base is definitely rich, decadent, and bold. That said, it was all love and sweetness on the first sip, and then… A startling aftertaste of old latex bandaids came to the fore. Off-putting, upsetting, to say the least, this mysterious sour note almost put it on the naught list this year. Such missteps would certainly be forgiven with a splash of booze to smooth things over, but otherwise it was fabulous!

Another fresh face on the scene is making a big splash, pulling in a top spot with an unconventional flaxseed fixation. Good Karma Holiday Nog is the one and only flax nog on earth, to my knowledge. Glowing with the palest complexion of pastel yellow, the flavor profile is defined by a restrained sweetness, a bare hint of spice, and a subtle nutty, pleasantly grassy aftertaste. Smooth and creamy, but slightly sticky, it lingers on the palate in an indulgent sort of way that belies its impressively light calorie load.

In a big upset, my mainstream market nog of choice this year turned out to be Classic Almond Breeze Almondmilk Nog. Curiously absent from the official brand website and difficult to track down, it was a sleeper hit. So easy to drink, creamy and cool, it makes no bones about the almond base with an attempt to cover up the nutty influence, incorporating it harmoniously within the overall beverage instead. Vanilla plays a more prominent role in this blend, and although I do wish there was more nutmeg sparkling throughout the mix, this was the bottle I ultimately wanted more of when all were drained.

But that’s not the end of the story. There was one clear, standout winner here, rising far above the ranks of these more attainable options. The crown is well deserved, for its genuinely egg-like richness, sheer decadence, and clear holiday spirit. Though you may need to special-order it online, the efforts would be worthwhile for a true nog lover. The Urban Remedy No Egg Nog is in a class all its own. Rich and filling, with a clean finish, it has a very different texture from the rest of the pack, without gums or stabilizers. Though easily the most indulgent option available, it’s arguably the most healthy, owing to its simple, natural ingredients; whole almonds, cashews, and dates join forces in this nutmeg-centric and boldly spiced beverage that drinks like a meal. A considerable sprinkle of salt boosts the flavor up to eleven, making it entirely crave-worthy on a whole new level. This is what the holiday season is all about: a rare, special treat that breaks through the typical structure of one’s daily life, or daily diet, as it were. You wouldn’t drink it everyday, but you’ll miss it dearly when it’s gone.

To all those unfortunately out of driving or delivery range, the sweet folks at Urban Remedy have a generous holiday present to share. You can actually scope out their unique recipe, posted for all to enjoy and freely imbibe.

If all that noggin’ around doesn’t get you into the holiday spirit, I don’t know what will.

So, how did your favorites stack up? Do you agree with the 2017 Nog-Off results, or are you willing to pick a fight for your own personal winner? More importantly though, did I miss any other contenders for the next round?