Category: Baking / Cooking

Flipping The Script

Vegan eggnog is usually the first thing in my shopping cart come November 1st, remaining a steady line item on my grocery list until the supply runs dry. My head-to-head Nog-Offs are legendary, but this year, only disappointment was in store. With no new contenders in the ring, this fight was over before it began.

Instead, I’m flipping over a lighter, easier, quicker approach that anyone can mix up at home. Flip cocktails, a captivating twist largely forgotten to time, are long overdue for a plant-based revival.

What Is A Flip Cocktail?

First hitting the bar scene in the late 1690’s, a flip is a cocktail made with whipped whole egg, sugar, spirits or fortified wine, and garnished with nutmeg. Traditionally poured back and forth between two shakers to properly mix and froth, or “flip,” is how they got their name. They can be served hot or cold, and are now most commonly made with brandy (my personal favorite here), bourbon, or rum.

How Are Flips Different From Eggnog?

Reminiscent of the eggy richness that eggnog has made its calling card, flip cocktails are notably lighter, since they lack the dairy component often fulfilled by heavy cream. Eggnog is a tall, voluminous drink that sits like a meal, whereas a flip is a smaller tipple, better for pairing with food or snacks. If you want to leave room for Christmas cookies, this is what I call “balance,” at least when it comes to a holiday indulgence!

An Eggless Flip? Flip Yeah!

It seems counterintuitive to suggest revamping a cocktail that’s primarily based on eggs, but there’s nothing we can’t veganize these days. Case in point, you’ll never miss the cloying unctuousness of a chicken yolk when you can enjoy all the flavor instead.

  1. Aquafaba takes the role of egg whites, building up a stable foam that won’t dissipate once it hits the glass. Simultaneously, it acts as an emulsifier that keeps the whole mixture together, giving it body and a velvety texture to the very last sip.
  2. Instead of plain simple syrup made of equal parts sugar and water, a touch of nutritional yeast adds subtly savory flavor along with an alluring golden hue. Black salt, aka kala namak, contributes that telltale sulfurous aroma that makes everything instantly taste eggy.
  3. Distilled spirits, such as those called for here, are naturally or “accidentally” vegan by default. There are some odd outliers, but they would most likely call attention to that fact because it would be out of the ordinary.

Flip Variations

Anything that’s been around for a few centuries is bound to morph and adapt with changing tastes. As such, there’s already a long history of flip cocktail variations, including:

  • Sailor’s Flip, often using cheaper ale or beer instead of or in addition to liquor
  • Egg-Hot, which was an early zero-proof cocktail that skipped the spirits
  • Sleeper, using an aromatic blend of cloves, coriander, and lemon in lieu of nutmeg

More creative, modern interpretations bring a bit more fun and flavor to the party:

  • Chocolate Flip: Add a splash of vegan chocolate liqueur to make an adult version of hot cocoa.
  • Fiery Flip: Infuse your flip with a hint of chilies and/or ginger for a warming kick.
  • Red Eye Flip: Incorporate a shot of espresso to craft a bracing wake up call.

Nog Off, Flip On

Not every year can bring a blockbuster eggless nog to market. To fill that void, a veganized flip cocktail may be a better choice for welcoming in the Christmas spirit. Given its simplicity, versatility, and accessibility, the only thing you stand to lose is your sobriety.

Continue reading “Flipping The Script” →

Hannah (BitterSweet)6 Comments

Micromanagement

Bigger isn’t always better. Despite the incessant urging to scale up, go big or go home, and supersize me, there’s wisdom in thinking small. Small is approachable, unintimidating; small tasks are easier to check off than more sizeable to-dos, but every bit as satisfying to cross off the list.

Miniature Cookies For Maximum Enjoyment

Most bakeries are pushing in the opposite direction, cranking out monstrous treats that could sustain an active adult for a full day. Speaking as an inactive quasi-adult that likes to snack, teeny, tiny cookies are more my speed. Long before Trader Joe’s got on board and launched their version, my Microchip Cookies were already in the oven. Inspired by the size of Cookie Crisp cereal, honed by a taste for buttery decadence, each mini morsel satisfies like a whole Tollhouse behemoth. Sweetened with warm brown sugar, mini chocolate chips speckle the batter for a blast of nostalgic flavor. The combination is far from earthshaking, which is a large part of the appeal. You’ll never be disappointed when you just want a smidgen of home-style comfort.

Big Benefits

The benefits of downsizing your baked goods are multitudinous. I’m not talking about health benefits, although I’d argue they’re proven mood-boosters, but more about the quality of life benefits that come with working on the micro level.

  • Faster bake time: You can whip up dozens of treats in minutes, with little cooling time needed, too.
  • Better portions: Go ahead, eat 4 – 6 cookies at a time! That’s equal to roughly 1 standard chocolate chip cookie when you add them all together.
  • Share the love: Great for gifting, it’s easy to dress up a small handful of mini cookies in a nice gift pouch to treat your loved ones, while still minding your budget.

Sweet Swaps

Like the best chocolate chip cookie recipes, this one is entirely open to creative interpretation. The smaller output does limit the types of mix-ins that would fit, but you have so many other options to consider.

  • Chocolate chips: Since I first started making these, Enjoy Life unleashed mini white chocolate chips, which is somewhat of a game-changer. I love using these instead and spiking the dough with fresh lime or lemon zest for brighter flavor. Alternately, try chocolate sprinkles, cacao nibs, or finely shaved dark chocolate if you can’t get any mini chips.
  • Brown sugar: Dark brown sugar is key for that homemade chocolate chip cookie taste, but you can use coconut sugar or date sugar for a lower glycemic option.
  • Vanilla extract: Splurge on vanilla bean paste for a bigger flavor impact, or take this treat in a different direction with root beer extract, chocolate extract, peppermint extract, or any other concentrated baking emulsion you’ve got. Don’t be afraid to split the measure between two or more options to add complexity.

Baking Up Magic

Though modeled after the classic, Microchip Cookies are not just shrunken versions of their traditional counterparts; they have a unique charm that’s hard to resist. The ratio of crisp exterior to soft interior shifts accordingly, offering a perfect balance of crunchy and chewy textures in the very same mouthful. For anyone torn between doughy cookies and crisp ones, there’s no need to compromise when you can have both at once.

Serving Smiles

While I couldn’t resist serving mine en masse in a bowl of oat milk to feed my inner child, the diminutive size of these cookies makes them a perfect fit for many other serving suggestions. Snacking out of hand is my go-to, of course, but they’re also right at home…

  • On a dessert charcuterie board
  • As part of a cookie gift box or platter
  • Floating in a cup of coffee or hot cocoa

A little bit goes a long way here. A handful of basic ingredients and a little bit of patience reap great rewards. No matter how you enjoy them, or who you enjoy them with, these little sweets add up in a big way.

Continue reading “Micromanagement” →

Hannah (BitterSweet)4 Comments

Tzimmes, Rooted In Tradition

If not for its proximity to Christmas, Hanukkah would be largely overlooked as a minor holiday, more akin to the significance of Labor Day in the US, rather than a blockbuster event. Adapted and transformed to align with Christian celebrations, it’s no less significant when it comes to family traditions. Any day is only as important as you believe it to be; Hanukkah, remembered for the miracle of survival, of light in the face of darkness, is every bit as relevant, inspiring, and comforting in the face of modern strife.

Is Hanukkah Really That Important?

That’s why, as a person that considers themselves more culturally Jewish than religious, I do love the rituals; lighting the menorah every night; the smell of frying onions and potatoes wafting through the kitchen; the exchanging of novelty socks. My associations with Hanukkah would no doubt confound my ancestors. Still, I’d like to think it might still resonate. At the heart of it all is the enduring story of hope and resilience, woven into the fabric of the culture, no matter what that might look like.

This year, since the Festival of Lights arrives well ahead of Christmas Day, it’s the perfect time to delve into the heart and soul of Hanukkah cuisine, recognizing our roots beyond latkes. Tzimmes, a humble yet richly symbolic dish embodies the essence of the holiday, encapsulating centuries of tradition and the enduring spirit of the Jewish people.

What Are Tzimmes?

Tzimmes, derived from the Yiddish word ‘tsimlen,’ meaning ‘to make a fuss,’ is more than just a culinary creation; it’s a piece of history on a plate. This sweet, slow-cooked medley of root vegetables, dried fruits, and honey, often accentuated with warm spices, serves as a reminder of the Jewish diaspora’s resilience and adaptability. Its origins date back to Eastern Europe, where Jewish communities sought ways to celebrate Hanukkah using the limited ingredients available to them.

Typically, carrots are an essential factor, sliced into tender rounds like golden coins, to represent a sweet and prosperous future, particularly relevant when observing Rosh Hashanah. In fact, carrots are one of the most commonly used foods in Eastern European meals, both for their symbolism and affordability. The Yiddish word for carrot means to increase or multiply, perhaps like rabbits, though that connection is purely accidental.

A Twist on Tradition

Each ingredient tells a story, though I’d like to write my own narrative. My tzimmes won’t look like your bubbie’s, nor will it look like hers before that. Changing and morphing with our circumstances is part of our collective history. This time, I’m using rainbow carrots for diversity and unity, purple sweet potatoes for their striking hue and abundance, and the figs instead of prunes for added texture and depth. As we gather around the table to savor this modern twist on Tzimmes, we honor our ancestors’ resourcefulness and unwavering determination while embracing the adaptability and creativity of our present.

Join me in celebrating the spirit of the season, creating another set of delicious memories, traditional, unconventional, and everything in between.

Continue reading “Tzimmes, Rooted In Tradition” →

Hannah (BitterSweet)8 Comments

Plantain A-Peel

Don’t Call It A Green Banana

The humble plantain is so much more than just another starchy fruit. This tropical staple has been gracing tables and nourishing generations for centuries, as early as 500 BCE. Despite that, they remain mysterious and unapproachable to many American cooks, at least in my experience. After fielding the same questions every time I share a plantain recipe, time has come to set the record straight. Rich with history, flavor, and nutrition alike, plantains are a culinary treasure that deserve a place in your kitchen, too.

A Very Brief History of Plantains

Plantains, often mistaken for their close relative, the banana, are actually a distinct and hearty fruit that originates from Southeast Asia. Over the centuries, they’ve become a staple in many tropical regions around the world, with particularly strong roots in African, Caribbean, and Latin American cuisines. The spread of plantains can be attributed to their affordability, durability, and adaptability, making them a reliable source of sustenance for many cultures across the continents.

Selecting the Perfect Plantain: Shopping Tips

When it comes to picking ideal plantains, a little patience and a keen eye are key. Unlike bananas, plantains are usually selected for their starchy nature. This means you’ll often find them in varying stages of ripeness, each lending itself to different culinary uses.

  • Green Plantains: Firm, green plantains are perfect for savory dishes. These are the ones most commonly called for in recipes, and the ones I’m referring to when I call for them unless otherwise specified. They’re not sweet, similar to potatoes in consistency and flavor. Look for ones with minimal black spots or blemishes for the best results.
  • Yellow Plantains: As plantains ripen, they turn yellow and develop a sweeter taste. These are excellent for both sweet and savory preparations, offering a balanced flavor profile.
  • Black Plantains: Fully ripe plantains with blackened skin may seem past their prime, but they’re actually at their sweetest, similar to their banana brethren. They’re perfect for making sweet dishes like desserts and snacks.

Common Cooking Methods

Plantains are incredibly versatile, embracing a wide range of cooking methods to suit your culinary desires. Here are a few popular techniques to explore:

  • Deep frying or air frying: Sliced plantains can be fried until golden brown to create the beloved dish known as tostones or patacones. These crispy delights are often served as a side or appetizer, accompanied by a variety of dips or salsas. Cut into paper-thin coins, you’ll create crunchy plantain chips, especially popular as a grab-and-go snack at convenience and grocery stores worldwide.
  • Boiling or steaming: Boiled plantains are a staple in many Caribbean dishes. They take on a softer, smoother texture that’s easily mashed or pureed, and can be enjoyed alongside meatless proteins, stews, or beans.
  • Baking or roasting: Baking plantains brings out their natural sweetness. Simply slice them, drizzle with a touch of oil, and bake until caramelized for a healthier take on this tropical treat.

Unlike bananas, they’re not as tasty eaten raw. While perfectly safe to consume, they can have a slightly bitter flavor that disappears with the application of heat, and an unpleasantly chalky texture.

Must-Try Plantain Dishes

Plantains play starring roles in a multitude of traditional dishes across different cultures. Here are a few iconic preparations that truly showcase the versatility and flavor of these remarkable fruits:

  • Mofongo (Puerto Rico): Mashed green plantains combined with garlic, pork cracklings, and seasonings, resulting in a savory dish that’s both hearty and comforting.
  • Fufu (West Africa): Plantains are boiled, mashed, and shaped into a dough-like consistency. They’re often paired with stews or sauces, serving as a delightful alternative to rice or bread.
  • Maduros (Latin America): Sweet plantains are fried until caramelized, resulting in a delightful side dish or dessert that perfectly balances sweet and savory flavors.

Less conventional but more creative takes abound for such an endlessly versatile ingredient. Just a few ideas to get you started include:

  • Baked in their skins and stuffed like a loaded potato
  • Steamed and mashed, with vegan butter or gravy
  • Sliced and grilled, on or off skewers
  • Thinly sliced lengthwise and used to make lasagna
  • Mashed and used to make quick bread, tortillas, pancakes, or burger buns
  • Diced or shredded and sauteed like hash browns

That’s only the start! Anything you’d make with potatoes or sweet potatoes, you can make with plantains, too.

Nutritional Bounty of Plantains

Beyond their delectable taste, plantains offer a range of nutritional benefits. Rich in vitamins A and C, potassium, and magnesium, they support immune health and heart health especially. They’re also a great source of dietary fiber and complex carbohydrates, making them a satiating source of energy, but bear in mind that they are very calorie dense for this same reason.

Platano, Good To Go

Plantains are more than just a tropical fruit; they’re a culinary adventure waiting to unfold. From their storied history to their myriad of cooking possibilities, these versatile gems have found a place in kitchens and hearts across the globe. Whether you’re savoring the crispy delight of tostones or relishing the sweetness of maduros, plantains are sure to make every meal a richly rewarding journey worth savoring.

Hannah (BitterSweet)7 Comments

Beans Are The New Black Friday

Black Friday isn’t what it used to be.

I say that not with sadness or nostalgia, but a deep sense of relief. Holiday sales will forever persist, pushing everything from lawnmowers to lingerie, but the singular focus on one big shopping day has dispersed to encompass the entire interval from Thanksgiving to Christmas. Door busters are digital and shipping is free; why bother waking up early to fight the crowds? This tradition of dubious appeal from the onset is now fully obsolete. I don’t know about you, but I’m ready to redefine Black Friday.

Black beans are the antidote to Black Friday’s typical excess. Decidedly unglamorous, unassuming, and unpretentious, black beans won’t force you out of bed early or judge you for the previously night’s debauchery. Taking it a step further, braised black beans, gently stewed in velvety coconut milk and invigorating aromatics, speak of a wholly different sort of richness.

Rifling through the pantry and freezer, this combination of Southeast Asian staples spoke to me above the cacophony of typically autumnal herbs and spices. The fragrant, floral notes of makrut lime leaves and lemongrass share the spotlight, bolstered by the sharp undertone of ginger and jalapeno. Balanced by the natural sweetness of the coconut milk, it’s already so buttery that no additional oils need apply.

Take It Easy

For anyone else still weary from cooking marathons or hosting duties, I’ve got you. Just one step more complicated than a genuine dump dinner, you don’t even need to drain the cans of beans or dirty another dish. Go ahead, take other shortcuts like using pre-minced garlic or ginger paste; no one will be able to argue with the end results.

Serving Suggestions

Personally, I’m perfectly happy spooning these beans right into my mouth, straight out of the pot, while hovering over the stove. If you have more patience though, your time and effort will be rewarded when you round out this entree with proper sides. Ideally, add at least some come kind of starch to soak in all that savory potlikker.

  • Rice, be it basmati, jasmine, or any fluffy steamed long grain rice
  • Bread, thinly sliced and toasted
  • Stewed collard greens, meltingly tender
  • Arugula salad, for a subtly bitter contrast
  • Avocado, for a buttery bite of extra decadence

Alternately, switch up the prep to transform it into an entirely different dish.

  • Roughly mash to make them approximately the texture of refried beans, then use in tacos, burritos, tamales, enchiladas, etc
  • Add vegetable broth and serve as a soup, optionally pureeing some or all
  • Simmer rice right in the same saucepan to make one-pot beans and rice

Make It Your Own

There are no hard and fast rules here. Born out of convenience, this formula is ripe for adaptation. Almost everything is changeable, like…

  • Using chickpeas, white beans, or adzuki instead of black beans
  • Adding more or less garlic, ginger, and jalapeno, to taste
  • Switching up the seasonings with curry powder, chili powder, or lemon-pepper

Don’t Over-Think It

Black Friday can be a complicated mixture of emotions and memories, wants and needs, no matter what the reality of it is today. Black beans, however, should always be simple.

Continue reading “Beans Are The New Black Friday” →

Hannah (BitterSweet)6 Comments

Modern Cosmopolite

It’s impossible for me to throw food away.

I don’t say this to brag or as a point of pride, but by way of apology. If anything, it’s more of a character flaw than anything else. My stubborn belief that anything can be made delicious with the right treatment drives many of my most questionable creations, as I tell myself, “someone likes this stuff; I must simply be doing it wrong!” Granted, I don’t think that ketchup cookies are necessarily right but it certainly did transform a condiment I’m not fond of into a genuinely tasty dessert.

That’s where cranberry sauce comes in. Whether it’s spicy or citrus-y, raw or slow-cooked, I don’t want it on my Thanksgiving table. Maybe I’m missing something but I don’t think it fits with the other flavors. It’s either too sweet or too tart and nothing in between. Don’t even get me started on those jellied monstrosities, clearly imprinted with the rings of the tin can from which they emerged.

Regardless, I always find myself making a batch and thus, having leftovers to be disposed of. By “dispose,” I mean “repurposed,” of course. While I would typically think of cakes or muffins, I’m craving something cooler, quicker, and easier this year.

Enter: The Cranberry Cosmopolitan Smoothie

Inspired by the cocktail of the same name, otherwise known as “cosmo” for short, it works especially well for my usual approach simmering cranberries in orange juice to make the classic sauce. Add in a touch of lime and you have the full compliment of flavors. The original drink gets its punch from a shot of vodka and triple sec, but it’s easy to omit these for a healthy, non-alcoholic option. In fact, this blend is probably a good antidote to such a rich meal.

Tips and Tricks

If you’re not the sort to save everything or end up with excess cranberry sauce, I’ve got you covered. Substitutions are a snap!

  • Cranberry sauce: Use plain fresh or frozen cranberries, and consider adding a touch of agave or maple syrup to taste, since they’ll be much more astringent, especially raw.
  • Bananas: Some people can’t stand bananas in smoothies which is perfectly fine! For you lovely folx, might I suggest using frozen peeled and sliced pears instead? They’ll have a similar sweetness, creamy texture when blended, and more mild flavor.
  • Orange juice: If you want to keep the party going straight through to the new year, don’t let me dissuade you. Go ahead and replace 1/4 cup of the orange juice with triple sec.

Cheers, to Thanksgiving leftovers, and being thankful that nothing goes to waste!

Continue reading “Modern Cosmopolite” →

Hannah (BitterSweet)2 Comments