Category: Food

A Very Merry Unbirthday to You!

Birthdays come and birthdays go. Some are occasions to rejoice, some are best forgotten. Ready or not, they happen to the best of us, and we find a way to struggle through, as it sure beats the alternative. For the remaining 364 days a year, we tend to gloss over the fact that we’re still getting older, still surviving to see another morning; why shouldn’t we celebrate that too? Treat yourself to a nice dinner because it’s Monday. Splurge on some fancy olive oil because you answered all your emails. Throw yourself a party because you damn well feel like it. Most importantly of all, eat cake simply because it’s delicious.

Birthday cake is the first thing that came to mind upon cracking open a bottle of baker’s extract, my new favorite secret ingredient. Primarily vanilla but so much more, Rodelle describes it as having notes of chocolate, caramel, cream and oak mingling within the dark emulsion. If you ask me, it’s like vanilla with the dial turned up to 11. Robust and smooth, just a few drops add incredible richness and complexity to any sweet treat, which is why I’ve been reaching for this bottle more often than not. Blend it into pancakes for legitimate cakes made in a pan. Add a splash to a protein drink transform it into a cake batter milkshake. In the case of today’s recipe, mix things up with simple cereal bars, and create an everyday birthday treat.

The much beloved childhood cereal bar morphs into a convincing cookie and cake hybrid with just a few small tweaks. Crunchy, chewy squares of crisp rice are bound together with a simple sticky syrup, bolstered by that extraordinary baker’s extract and just a touch of cake flour to really cement the theme. White chocolate stands in for frosting, keeping these snacks packable, portable, and perfectly suited for whipping up on every unbirthday you please. Speaking of which, don’t you have one coming up soon, too? Maybe you should start planning your next batch right now.

Though technically optional, I would argue that it’s really not a birthday without sprinkles, so err on the side of whimsy and let it rain. If you really insist on being an adult about it, chopped nuts could be an acceptable topping as well… Albeit considerably less fancy-free.

This post was made possible thanks to Rodelle and their sweet contributions.

Yield: Makes 10 – 12 Bars

Birthday Cake Crispy Rice Treats

Birthday Cake Crispy Rice Treats

Crunchy, chewy squares of crisp rice are bound together with a simple sticky syrup, bolstered by that extraordinary baker’s extract and just a touch of cake flour to really cement the theme. White chocolate stands in for frosting, keeping these snacks packable, portable, and perfectly suited for whipping up on every unbirthday you please.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 5 Cups Crispy Brown Rice Cereal
  • 3 Tablespoons Cake Flour
  • 1 Tablespoon Vegan Butter
  • 1/2 Cup Light Agave Nectar
  • 1/2 Cup Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Rodelle Baker’s Extract
  • 6 Ounces (About 1 Cup) Chopped Vegan White Chocolate
  • 1 – 3 Tablespoons Assorted Sprinkles

Instructions

  1. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease. Combine the cereal and flour in a large bowl; set aside.
  2. Set a medium saucepan over low heat and begin by melting the butter. Once liquefied, add in the agave, sugar, and salt, stirring as needed until the sugar crystals dissolve. Bring the mixture to a steady boil and then cook for an additional 3 – 5 minutes, until it appears to have thickened slightly. Remove from the heat and quickly stir in the both extracts.
  3. Pour the contents of your saucepan over the dry mix and fold it in carefully but briskly with a wide non-stick spatula, being careful not to crush the cereal.
  4. Transfer the sticky mixture into your prepared pan and gently press it out into an even layer. It’s easiest if you grease the bottom of a flat measuring cup and use that to smooth it down, applying firm downward strokes across the full pan of cereal.
  5. Seal the deal by melting down the white chocolate and pouring it on top. Distribute the sprinkles equally across the top, and let the chocolate cool until set. Slice and celebrate!

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 366Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 151mgCarbohydrates: 54gFiber: 0gSugar: 42gProtein: 3g

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.

© Hannah Kaminsky
Cuisine: American / Category: Cookies and Bars

Hannah (BitterSweet)9 Comments

Falling For Autumn

Fading fast, the sun still burns an angry red line across the horizon, splashing the tree branches and buildings with warm autumnal hues. Quiet envelops the streets as they quickly empty of pedestrians, ushering nightfall in more rapidly than the lazy days of endless summer that came before. Leaves crackle and flutter, pushed about by a sudden chill in the air.

That’s when it catches my eye. Hanging heavily on nothing but a brittle twig, the dappled maroon skin glistens slightly as it sways in the wind. This is no mere acorn nor late season berry, but a glorious, fully grown pomegranate, erupting out of nowhere in this urban landscape.

Dangling overhead just beyond reach, it hangs precariously upon its perch, like a fragile Christmas ornament strung up slightly too high, too close to the edge. Standing entranced, watching it twist and turn as another more powerful gust sends leaves spiraling downward all around it, I can almost see the disaster before it happens. Without warning, at the very moment I begin to turn away, the connection to the tree is severed by one last gasping rush of air, sending the delicate pomegranate flying. Instinctively, automatically, I close my eyes, inwardly wincing at the inevitable crash.

Shattered in a dozen pieces and hemorrhaging tart juices, the pomegranate stains the sidewalk, laying in ruin, cut down in its prime and cast aside by the cruelty of nature. Broken open, arils exposed to the world like an open chest of crushed rubies, the once pristine fruit lay in ruin. No one would appreciate its ephemeral beauty in such a state.

Hardly a beat passed before a neighborhood cat spotted the scene of the crime, pouncing to collect the shrapnel. Soon those sticky smashed seeds left stains across its tawny fur, as it gleefully indulged in this literal windfall. Streetlights began to flicker on, sending out a not so subtle call for retreat, but still I remained, mesmerized by the pure joy this scavenger took in its feast, relishing every morsel until not a single scrap could be considered wasted. Broken and disfigured, an unsightly mess in the eyes of the average onlooker, it was oddly comforting to know that the poor pomegranate nonetheless found a grateful audience in the end.

Hannah (BitterSweet)7 Comments

The Softer Side of Tofu

No longer a foreign, slightly sinister block of bland austerity, tofu has finally come to enjoy mainstream acceptance. Many meatless meals are built upon these solid bean curd foundations everyday, whether the intention is to craft a plant-based dish or not. That sort of universal recognition has been hard won, after many years of residing only within fringe health food stores, or the odd Americanized Chinese stir-fry. Still, what most people recognize as tofu is ironically one-dimensional; firm or extra-firm dominate the shelves, and anything with slightly less structural integrity is deemed crumbly, mushy, or generally unpalatable. If it can’t get crispy or stand up to a solid saute, it just doesn’t make the cut. It’s a real shame that softer, silken varieties are thus overlooked time and again; this rendition is the truest manifestation of tofu, in my humble opinion.

In this form, tofu straddles the line between custard and curd, a savory study in simplicity. Fresh is always best, which could explain some of the hesitance towards equal appreciation. Composed of only quality soymilk and nigari, each element makes a huge impact on the final flavor. The only way to ensure a delicious experience is to make it yourself… And thanks to the convenient tofu kit offered by Morinaga (makers of the very popular self-stable Mori-Nu) that’s not nearly as daunting a task as it may sound. Everything you need is included, from ingredients to hardware.

Granted, the instructions leave quite a bit to be desired. Despite the helpful video guidance for the truly intimidated, there’s no indication of ramekin size or number of servings. Additionally, the time range is quite large, and there are no hints of what to look for when it’s done.

Thankfully, despite these shortcomings, homemade tofu is almost effortless to prepare. You only need to know how to boil water to bring your own bean curd to life. Serving up my first batch still slightly warm, embellished with a bare minimum of garnishes, the experience is downright ethereal. So soft, it practically dissolves on the tongue. Delicate, in texture and flavor, such a product would be impossible to transport or preserve, which is why it far surpasses anything you would find sold in stores. Not aggressively beany but gently nutty, earthy in flavor, it’s the antidote to the super salty, pre-seasoned packs that are simultaneous gaining in popularity.

The beauty of this format is that it can just as easily be dressed up for a sweeter sensation. Topped with adzuki beans gently stewed in brown sugar, my fresh tofu created the perfect creamy base to support this healthy treat.

If you’re still craving something with a bit more of a bite, never fear. It’s just as simple to craft curds with greater density by pressing out some of the water. Rather than pouring the hot soymilk into a serving vessel, let it chill out in the provided mold lined with cheesecloth. After a mere hour or two, you’ll have something primed for slicing. Reminiscent of traditional cheese-making, I couldn’t resist the urge to season mine like feta and toss the cubes into a summery salad of leafy greens, fresh peaches and corn. The results were predictably spectacular.

Although considerably more fragile than mainstream options, the beauty of making your own tofu from scratch is the possibilities for bolder flavorings. Stirring in a healthy dose of sriracha, sun dried tomatoes, and fresh herbs instantly brightened up this particular block, no marination necessary. The sky is the limit for flavorful inclusions, so you only have yourself to blame if you still think tofu is plain and bland.

Bottom line: If you’re already on the tofu bandwagon, this all-inclusive kit will put you over the moon. If you’ve been ambivalent about those soybean blocks, it may finally win you over.

Hannah (BitterSweet)8 Comments

Salty Language

Sweet loves salty; salty loves sweet. Together, they give life to a far greater taste sensation than either could achieve individually. Even casual bakers have gotten hip to the fact that an extra pinch of salt really makes their cookies pop and chocolates sing, but what happens when you add a touch of umami into the mix?

Reach beyond the salt shaker and head straight for miso paste for this sticky, sultry caramel sauce.

Pure sodium can do wonders for this burnt sugar syrup, effectively reducing the inherent bitterness created in the Maillard reaction while simultaneously enhancing the impact of its overall sweetness. No wonder why simple salted caramel has taken hold of eaters worldwide- Even those crazy enough to declare themselves unaffected by the siren song of sugar. Now, take those same flavor enhancing properties and bolster them with a seductively savory edge, and you’ve just elevated your dish to an entirely new realm of decadence.

Cara-miso, my miso-infused caramel sauce, has no boundaries when it comes to usage. Chocolate cake pops with every bite when you grace it with a tiny drizzle; black coffee comes to life with a taste that will make you forget all about any pumpkin spice nonsense; whipped coconut cream sparks and pops with just a few drops. Naturally, this endlessly versatile syrup finds itself most at home atop luscious scoops of ice cream, but that alone wasn’t enough to satisfy my sweet tooth during the latest great heatwave. Take it even one step further for the single best milkshake you will ever stick a straw into.

If that photo alone doesn’t have you scrambling into the kitchen, I don’t know what will. Thankfully, once you whip up a batch of the caramel sauce, you’ll have enough for a few more rounds of this crave-worthy nectar made in sweet and salty heaven. Still, it might not hurt to double it, just in case.

Yield: Milkshake Makes 2 Servings; Caramel Sauce Makes about 1 1/2 Cups

Cara-Miso Milkshake

Cara-Miso Milkshake

Caramel is best with a pinch of salt, so when you add in a hit of miso paste, you'll create an unbeatable umami combination. Naturally, this endlessly versatile syrup finds itself most at home atop luscious scoops of ice cream, but that alone wasn’t enough to satisfy my sweet tooth during the latest great heatwave. Take it even one step further for the single best milkshake you will ever stick a straw into.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

Cara-Miso Milkshake:

  • 2 Cups Vegan Vanilla Ice Cream
  • 1/2 Cup Unsweetened Vanilla Non-Dairy Milk
  • 1/4 Cup Miso Caramel Sauce, Plus More for Garnish (see following recipe)
  • Whipped Coconut Cream (Optional)

Cara-Miso (Miso Caramel) Sauce:

  • 1 Cup Granulated Sugar
  • 1/4 Cup Water
  • 3/4 Cup Full Fat Coconut Milk
  • 3 Tablespoons Sweet White Miso Paste
  • 3 Tablespoons Coconut Oil
  • 1/4 Teaspoon Salt

Instructions

  1. To make the milkshake, simply combine the ice cream, almond milk, and caramel sauce in a blender and blend until smooth. Divide the mixture between two glasses and top with whipped coconut cream and additional caramel sauce, if desired.
  2. For the miso caramel sauce, combine the sugar and water in medium-sized saucepan. Place the sugar and water inside before setting over moderate heat. Resist the urge to stir, but rather, gently swirl the pan in a circular motion mix the contents.
  3. Meanwhile, mix together a few tablespoons of coconut milk with the miso paste. Whisk vigorously to thoroughly incorporate the miso. Make sure that there are no remaining lumps before stirring in the rest of the coconut milk, and set aside.
  4. Continue to cook the sugar mixture, swirling occasionally, until it turns deep amber in color, but do not allow it to begin smoking or smelling burnt. You want to cook it to a fairly dark shade to give it the most flavor, but if it smells burnt, it’s already too late and you must start again. Once it begins to color, it will progress very quickly, so do not walk away at this point.
  5. Once deeply colored, very carefully pour in the coconut milk along with the coconut oil. The mixture is likely to sputter and bubble up, so you may want to stand to the side while making this addition, and it’s not a bad idea to wear long sleeves to cover your arms, just in case. The mixture may seize and crystallize slightly, but don’t worry, it’s easy to fix. Continue to cook the syrup over gentle heat until any crystals are dissolved and the mixture is completely smooth again. Stir in the salt and turn off the heat.
  6. Let cool completely before using or storing in a glass jar.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 417Total Fat: 60gSaturated Fat: 45gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 68mgSodium: 2756mgCarbohydrates: 178gFiber: 4gSugar: 161gProtein: 18g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)12 Comments

Silent Saturday: Berried Treasure



In case you’re hungry for some edible precious gems of your own, I have a little gift to at least whet your appetite. Click around and you’ll find that the second image will expand into a full-sized wallpaper, which can be downloaded to enjoy as your desktop wallpaper. Simply right click the larger version, select “Set as Desktop Background,” and choose the “Stretch” option to best fit to your screen.

Hannah (BitterSweet)7 Comments

Eat Real, Drink Real, Really Fast

That’s all, folks. The manuscript for Real Food, Really Fast is locked in, speeding out to the printer as we speak. It’s been a brief but intense journey to this point, but now one of the most difficult parts of the process lies ahead: The wait. January 16th, the tentative release date, feels like a lifetime away, especially as I’m bursting to spill the beans on all these fresh new recipes. Even the slightest provocation will send me scrambling to my phone to flaunt a sneak peek of the rough PDF to anyone I’m speaking with. Every subject seems to remind me of something going into the book, and like an over-caffeinated child at show-and-tell, I just can’t contain my enthusiasm.

Capitalizing on an abundance of fresh honeydew melon, a sudden heatwave, and a serendipitous opportunity to spread the word, this unconventional gazpacho took that impulse towards oversharing to the next level.

Cucumber-melon was a hand soap, a home fragrance, or a body lotion as I knew it growing up. Naively failing to connect the dots to obvious origins, it took an embarrassing number of years for me to realize that it could correlate to an actual food combination. Even then, the discovery did little to tempt my taste buds, the concept ranking right alongside the suggestion of biting into a scented candle. What works for cosmetics doesn’t necessarily merit culinary consideration, but this is one rare case where the two worlds collide with great success. Gazpacho is designed specifically to deliver the ultimate cooling palate cleanser on a hot summer’s day, which just so happens to define the essence of both cucumbers and honeydew melons as well. Mind you, this is no dessert soup, with the notable twang of garlic, onions, and vinegar swimming peacefully amidst the pale green puree, but a careful balance to bridge discordant components of a menu.

Flavor pairing is an important element well beyond the bowl to complete a harmonious meal. I’m no sommelier, but I do understand the importance of matching a complimentary drink to a delicate dish such as this one. Nothing too loud or brash to cover up its subtleties, and nothing too sweet to skew the overall impression towards the saccharine. Few options other than plain water fit the bill, until I discovered the effervescent delight that is Lavender Melon KeVita Master Brew Kombucha. Yes, a sparkling probiotic powerhouse infused with the essence of watermelon, a touch of ginger, and a gentle floral note! Invigorating black tea will power you through the heat of summer’s last hurrah, and won’t let you down with a terrible crash later on. Could there be anything more perfect or refreshing to enjoy with this soup?

Happily, I’m not the only one who seems to think so. KeVita and I will be joining forces to showcase this cool couple at the Eat Real Fest on September 23rd and 24th. Bay area natives and visitors, this is your chance to get an early taste of Real Food, Really Fast while enjoying Kevita’s carefully curated kombucha options! I’ll be there in person from noon to 4:00pm to share free samples of my Cucumber-Melon Gazpacho, complete with exclusive recipe cards as an early preview for the book. Join us for real food, real fun, really fast!

Hannah (BitterSweet)7 Comments