Wild About Frozen Blueberries

I’ve been feeling blue lately… And rather happy about that! Blueberries are abundant once again and my appetite for the sweet, mildly tart and tangy berries is insatiable. For as many punnets as I plow through, my cravings remain unsatisfied. Even as we reach the peak of growing season, the produce on offer left something to be desired. The solution turned out to be just a few steps away, hidden in plain sight. A more intense blueberry experience lay not in the produce aisle, but the freezer case. Frozen Wild Blueberries, grown in Maine and Canada but available worldwide and year-round, are a whole lot more special than you may realize.

Oh sure, frozen Wild Blueberries boast considerable nutritional advantages over conventional, cultivated varieties, such as an unbeatable antioxidant levels just for starters, but that’s not what first lured me over to the wild side. It’s all about the flavor, and they sure do pack a giant punch of it into such tiny packages. That means that you’re getting about twice as many berries per cup, each with less water and more concentrated sweetness than fresh. For a baker concerned about runny pie filling or “bleeding” muffins, such a vast advantage over the competition is invaluable.

Considering the sudden an unpredictable heatwaves rippling through the east coast lately, my thoughts were focused squarely on cooler, more refreshing treats. Referring back to Vegan a la Mode for inspiration, cheesecake sounded like a luscious pairing that would best highlight these indigo gems. Bumping up the intensity with a bold pop of citrus, lemon zest turned the simple flavor pairing into a legitimate flavor party. Enjoying a slowly melting scoop in a fresh waffle cone, the jam-like Wild Blueberry swirl shaking up the creamy confection with the periodically bite of a whole berry, it was exactly the summer-loving taste I had been missing

And yet, that still wasn’t enough. What could possibly take this simple, sweet delight to the next level of dessert perfection?

How about sandwiching it between two thick squares of graham cracker cookie bars, adding more cheesecake character back into the equation while incidentally creating more portable treats? Yeah, that might finally do the trick.

If you should find yourself at a loss for how to dress up your very own frozen Wild Blueberries, and are hungry for a slightly less indulgent sort of refreshment, a good place to turn is Cooking Light‘s latest cookbook, Chill: Smoothies, Slushes, Shakes, Juices, Drinks & Ices. Though not a specifically vegan cookbook, most of the recipes are “accidentally” vegan, and all the rest easily veganizable. Though it may seem like a random tip to throw into the ring, now is the perfect time to check it out and potentially win your very own copy. See the details over at the Wild Blueberry blog ASAP! After all, the only thing better than a Wild Blueberry ice cream treat might be one paired with a tall glass of ice-cold Blueberry-Ginger Juice (page 125.)

Wild Blueberry Cheesecake Ice Cream Sandwiches

Wild Blueberry Swirl:

5 Ounces (About 3/4 Cups) Frozen Wild Blueberries, Thawed
2 Tablespoons Granulated Sugar
1 Teaspoon Lemon Zest
1 Teaspoon Cornstarch

Graham Cracker Cookies:

3/4 Cup Non-Dairy Margarine
1/4 Cup Dark Brown Sugar, Firmly Packed
3 Cups Finely Ground Graham Cracker Crumbs
2 Tablespoons Whole Flaxseeds, Ground
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
2 Tablespoons Vegan Sour Cream or Plain Yogurt

Lemon Cheesecake Ice Cream:

1/2 Cup (4 Ounces) Vegan Cream Cheese
1/3 Cup Granulated Sugar
3/4 Teaspoons Vanilla Extract
1 Cup Plain Non-Dairy Milk
1 Teaspoon Lemon Zest
Pinch Salt

Prepare the blueberry swirl first since it will take the longest to cook and fully chill. Combine all the ingredients in a medium sauce pan, stirring well before turning on the heat to break up any possible lumps of starch. Cook over medium heat, stirring periodically, until the mixture comes up to a full boil. Turn down the heat slightly so that it stays at a lively simmer, and cook for 1 minute longer, until thickened.

Remove from the stove, cool to room temperature, and then place in the fridge to chill until cold; about 2 – 3 hours.

Moving along to the graham cracker cookie, preheat your oven to 350 degrees and lightly grease a 9 x 13-inch rectangular baking pan.

Place the margarine and sugar in the bowl of your stand mixer, and cream the two together using the paddle attachment. Once thoroughly beaten and homogeneous, pause the mixer and add in the graham cracker crumbs, ground flaxseeds, salt, cinnamon, and vegan sour cream or yogurt. Starting at the lowest speed, allow the mixer to gently incorporate the newest addition, and continue stirring until the entire mixture is moist will stick together when pressed.

Transfer to your prepared pan and spread it out evenly over the bottom. Press it firmly into a smooth layer, using your hands or the bottom of a flat measuring cup.

Bake for 12 – 15 minutes, until golden brown. Let cool completely before turning the whole cookie sheet out of the pan and onto a cutting board. Use a very sharp knife to slice it cleanly down the middle, forming two equal pieces. Trim away the dark edges so that it measures about 8 inches wide and 5 – 6 inches long.

Line an 8 x 8-inch square baking pan with aluminum foil, and carefully place one of the squares inside, fitting it snugly against three of the four edges. Pull the foil up against the remaining side that comes up slightly short. Place the pan and the remaining square of graham cracker cookie in the fridge.

Meanwhile, the ice cream itself comes together very quickly. Simply pile all of the ingredients into your blender and puree briefly, just until smooth. Blend no longer than necessary to prevent the mixture from warming up.

Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. Pull out your square baking pan and spoon the soft ice cream on top of the graham cookie sheet inside. Smooth out the ice cream to evenly cover the cookie. Spread the blueberry swirl mixture on top, and use a spatula to swirl both components together. Finally, place the remaining rectangle of graham cracker cookie on top, and press down gently. Immediately move the pan into your freezer and let rest until solidified; at least 8 hours and ideally 12 or more. Slice the large ice cream sandwich into smaller rectangles and enjoy.

Makes 9 – 12 Ice Cream Sandwiches

Printable Recipe

This post was written for and is sponsored by Wild Blueberries, but all content and opinions are entirely my own.

June 18, 2013June 18, 2013

Hannah (BitterSweet)37 Comments

Everyday Indulgence

Tempted by the promise of Brooklyn Blackout Cake (page 126) every time I flipped through Chloe Coscarelli’s latest masterwork, forthrightly titled Chloe’s Vegan Desserts, it was high time to take matters into my own hands. One could only resist that siren song for so long, and after having the book sitting idly in my kitchen for the past few months, I would wait no longer for a good excuse. It was time for cake, and that was that.

Indulgent but not quite hedonistic, I cut the recipe down to a third of its original grandeur, simultaneously putting my new 3-inch round cake pans to the test. Happily, they passed with flying colors, holding tight and not spilling a drop, despite ominous reports of leakage.

Carefully sliced and layered with rich chocolate pudding, the moist crumb was perfectly compliant with the demands of assembly. Just enough for two, maybe three people if they were all well-practiced in the fine arts of both self control and sharing, it’s just the right amount of decadence for a Friday. Or a Tuesday. Or whatever day it happens to be when the urge to bake hits.

Don’t be fooled by the festive candle; there was no celebration or particular occasion to commemorate here. Perhaps I was just trying to rationalize such a random act of cakery, fooling myself into painting a grander picture than was accurate. If I could invent a story about a party, and weave this cake in somehow… It was a far-fetched ruse to begin with, my motivation as transparent as the clear bottles filled to the brim with ice cold, unsweetened almond milk. So I’m not going to lie: I just wanted cake.

And oh, what a cake it was! Sure, the recipe was very standard, the sort of thing you’ve probably already made a hundred times and could find closely related renditions of within a few seconds of searching, but there’s no denying that it’s pretty much fool-proof. Best yet, it’s the perfect cake for the baker that hates fussy frosting, because all decorative sins are instantly erased by a thick layer of crumbs coating the entire exterior. Satisfying to make and eat, I’d say that’s a win-win situation if I ever did taste one.

June 14, 2013June 14, 2013

Hannah (BitterSweet)14 Comments

Don’t Crepe Out!

Crepes, those seemingly innocent sheets of batter, endlessly versatile and much loved by eaters across the globe, have been my sworn enemies for as long as I’ve been tall enough to reach the stove top. Most culinary endeavors spur me on, encourage me to rise to the challenge and tackle whatever crazy concept has become embedded in my brain, but crepes? Crepes managed to elude me, through countless attempts and a hundred different recipes. There’s nothing fancy about the batter, resembling a watery pancake base and incorporating standard pantry staples at its most basic, but my hands always failed me once the pan hit the flame. A whole batch of batter would yield one, maybe two serviceable crepes after an hour or more of labor, dozens of other torn, gooey, sticky flapjack sheets landing in the trash, rather than the plate. It could all be chalked up to a lack of finesse at first, those fumbling memories becoming exacerbated by a lack of confidence. I needed help; a crepe intervention, if you will.

Help came in the form of Rachel Carr, a professional crepe wrangler and chef of Six Main in Chester, Connecticut. Offering a brunch class that featured my old nemesis as a star component, it was just the refresher course I needed. Wrapping up a seasonal melange of asparagus and mushrooms within, she highlighted their versatility, playing to their savory side but leaving options for a sweeter conversion. Packed full of tender green stalks and soft, toothsome sauteed shiitake, bursting with umami, the combination makes a strong case for using crepes beyond the dessert course.

Standing over the industrial stove, nimbly flipping one crepe after another without any drama, my own crepe compunctions no longer seemed quite so insurmountable. What’s more, these were gluten-free crepes, lacking the benefit of a wheat base to hold them together. If this formula was so cooperative, so sturdy, the process of turning the liquid mixture into a pliable wrap must be simply a matter of practice. With years of brunch service under her belt, Rachel could very well churn them out in her sleep.

Thus, I don’t yet have my own twist on them, only the inspiration to strike back out in the world of crepes, gluten-free recipe in hand. Rachel so kindly agreed to share her secret formula, ending years of struggle and hunger, effectively putting crepes back on the menu where they belong.

Yield: 4 - 6 Servings

Asparagus and Mushroom Crepes

Wrapping up a seasonal melange of asparagus and mushrooms within, this recipe highlights the versatility of gluten-free, vegan crepes, playing to their savory side but leaving options for a sweeter conversion. Packed full of tender green stalks and soft, toothsome sauteed shiitake, bursting with umami, the combination makes a strong case for using crepes beyond the dessert course.

Ingredients

Crepe Batter:

1 Cup Gluten-Free All Purpose Flour
1/2 Cup Water
1 Teaspoon Coconut Oil
1 Teaspoon Light Agave Nectar
Pinch Salt

Filling:

1 Tablespoon Olive Oil
1 Bunch (Approximately 3/4 Pound) Asparagus
6 – 8 Shiitake Mushroom Caps, Sliced into Strips
1/4 Large Red Onion, Diced
1 Clove Garlic, Minced
Salt and Pepper, to Taste

Hollandaise Sauce:

1/2 Pound Firm Tofu
1/2 Cup Water
1 Tablespoon Nutritional Yeast
1/4 Cup Olive Oil
1 – 1 1/2 Teaspoons Salt
2 1/2 Tablespoons Lemon Juice
1/8 Teaspoon Cayenne Pepper
1/8 Teaspoon Paprika
1/8 Teaspoon Turmeric (Optional) for Color

To Finish:

Fresh Tarragon, Chives, Scallions, or Parsley, Chopped (Optional)

Instructions

Whisk together all the ingredients for the crepe batter, until smooth, and set aside.
Prepare the filling by heating the oil in a saute pan over medium heat, and cook all the vegetables until aromatic and slightly soft; 8 – 10 minutes. Add salt and pepper to taste. Remove the pan from the heat but keep the filling warm.
Prepare the filling by heating the oil in a saute pan over medium heat, and cook all the vegetables until aromatic and slightly soft; 8 – 10 minutes. Add salt and pepper to taste. Remove the pan from the heat but keep the filling warm.
Return your attention to the crepe batter, and add up to 1/4 cup of additional water if it has thickened further. It should be the consistency of loose pancake batter, thin enough to spread easily over your pan. Heat a crepe pan or medium skillet with a flat bottom over medium-low heat, and whip the surface very lightly with coconut or olive oil. You don’t need much to prevent it from sticking.
Ladle or pour about 1/4 – 1/3 cup of crepe batter into the pan and swirl it around until the bottom is completely covered. Cook until very lightly browned and the edges begin to curl. Flip the crepe, either using a snap of the wrist or a spatula, and cook the other side briefly, just one or two minutes longer. Slide the finished crepe out of the pan and onto a plate. Fill with the hot mushroom and asparagus mixture, spoon a dollop of the hollandaise on top, and either roll the crepe up or simply fold it in half. Top with an additional drizzle of hollandaise sauce and a sprinkle of fresh herbs, if desired. Repeat until the batter and filling have been used up.

Notes

To convert these to sweet crepes, increase the agave to 2 tablespoons and, obviously, use a more dessert-like filling!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 161Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 610mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 5g

June 10, 2013February 7, 2019

Hannah (BitterSweet)34 Comments

Eau de Risotto

Perfume is one of the greatest public threats, especially when lavished with careless excess. Smelling good is an admirable desire, one to be encouraged for sure, but the chemical cocktails that some hapless souls feel compelled to bathe in are far more offensive than a little B.O.

Sensitivity to scents is on the rise, perhaps from overexposure, but the average cologne has simply never appealed to me, always too pungent and completely unfamiliar. If I ever wanted to smell like something other than myself, it wouldn’t be an indescribable aroma defined only by a brand name, but something edible. Anyone who knows me probably saw this one coming, but food scents are a completely different story, literally adding a welcome spice to the day.

For years, vanilla extract was my perfume of choice; a dab on the wrist and behind the ears set me in the right mood for a day at school. Floor cleaner is best in lemon, that bright citrus simply screaming out “I’m clean!” far clearer than any product touting itself as ocean wave, or the equally mysterious “fresh rain.” Likewise, my hand soap smells like tomato vines and body lotion has notes of cucumber.

Call me scent-sensitive, but these omnipresent aromas affect not only my mood, but also my cravings in a big way. That fact became abundantly clear as soon as a new grapefruit facial scrub was incorporated into the daily beauty routine. Within just a few washes, I found myself yearning for a taste of that bold, sour, sprightly flavor. Never mind that it had been years since I last sampled this blushing citrus fruit- I suddenly couldn’t get enough, eating them straight and incorporating the segments into just about everything.

That’s where this highly aromatic risotto came in. Perfumed with grapefruit, juicy chunks of the flesh are sprinkled throughout, bursting with bitterness that perfectly cuts the rich, creamy base. Accented by the spice of wasabi and a topping of peppery watercress, it’s a lively savory side that may very well steal the show at dinner time. Don’t fight those strong flavors, but pair it with a more mild protein, such as tamari-baked tofu or a simple chicken-style seitan cutlet. Otherwise, feel free to turn it into a one-pot meal by adding in a can of rinsed chickpeas, or 2 cups of shelled fava beans for a real seasonal treat.

No matter how many offensive scents you may encounter in your daily trials and tribulations, the aroma of this risotto bubbling away on the stove will surely set you right.

Yield: Serves 3 – 5 as a Side Dish

Grapefruit and Wasabi Risotto

Perfumed with grapefruit, juicy chunks of the flesh are sprinkled throughout, bursting with bitterness that perfectly cuts the rich, creamy base. Accented by the spice of wasabi and a topping of peppery watercress, it's a lively savory side that may very well steal the show at dinner time.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

Risotto:

2 Tablespoons Avocado Oil or Olive Oil
1 Leek, Thoroughly Washed and Thinly Sliced (White and Light Green Parts Only)
2 Cloves Garlic, Finely Minced
1/4 – 3/4 Teaspoon Salt
1 Cup Sushi Rice
3 – 4 Cups Low-Sodium Vegetable Stock, Warmed
1/4 Cup Mirin
2 Tablespoons Nutritional Yeast
1 Large Pink Grapefruit
1/2 Cup Plain, Unsweetened Vegan Creamer or Coconut Milk
1 1/2 – 3 Teaspoons Wasabi Paste*

To Finish:

1 Medium Ripe Avocado
1 Tablespoon Lemon Juice
2 – 4 Ounces Watercress
Avocado or Olive Oil (Optional)

Instructions

Set a large saucepan over medium heat and warm the oil before adding in the leek and garlic. Saute for 5 – 8 minutes, until softened and aromatic, before stirring in 1/4 teaspoon salt to draw out more of the
vegetables’ moisture. Incorporate the rice, stirring to coat, and cook until translucent; about 3 – 4 minutes.
Pour in the first cup of warm vegetable stock, mirin, and nutritional yeast, reducing the heat to medium-low, keeping the liquid at a gentle simmer. Stir periodically, scraping the bottom and sides of the pot with your spatula to prevent the mixture from sticking and burning. Once the liquid has mostly absorbed into the grains, add in another cup of vegetable stock.
Meanwhile, zest the grapefruit and hold the zest off to the side. Supreme the fruit, lightly chopping the segments into bite-sized pieces.
After about 25 minutes of cooking, the liquid should have absorbed into the rice, and the rice will be creamy but tender. Turn off the heat and add the creamer, grapefruit zest, and 1 1/2 teaspoons wasabi paste, stirring thoroughly. Gently fold in the chopped grapefruit pieces, being careful not to smash them or break them up further. Add more salt or wasabi paste to taste.
To serve, thinly slice the avocado and toss it in the lemon juice. Spoon out the portions of risotto into bowls and top each one with a few slices of avocado and a generous handful of watercress. Drizzle with an additional drizzle of oil if desired. Enjoy immediately while piping hot!

Notes

*The amount of heat that wasabi paste packs varies greatly depending both on brand and age. Most are still mixtures of horseradish and vinegar, but what’s more concerning is the occasional inclusion of milk-based additives, so read labels carefully. The longer you keep a tube in the cupboard, the less spicy it will taste, so keep that in mind as you begin to incorporate it into your cooking and adjust the quantities accordingly.

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