Twenty-Three

In the most minimal fashion, much like the twenty-second year preceding it, my twenty third birthday came and went. There was ice skating with my dad, a shared lunch, a black and white movie at home, and cake; no party, and no candles. Not so much a day of celebration as a day of rest, which sounds just about right to me.

Birthdays of mine have been historically bad days in the past.

Taking into consideration both apocalyptic winter weather and borderline psychotic meltdowns, this quieter, uneventful rendition was a merciful change of pace. Less a marker of having arrived at some milestone, I found the date reassuring, a small checkpoint within the greater journey. I’m still here, twenty three years later, and it’s beginning to look like I may just be here in another twenty three as well. Imagine that.

Corresponding with my laid back non-celebration, the cake at hand was simple, unfussy.

Homely by some estimations. All I wanted was a dark, moist, spicy gingerbread cake, one that reminded me of The One That Got Away. Ten years ago, scouting out a location for my Bat Mitzvah, I chose the final restaurant based solely on the gingerbread cake served for dessert. Dripping with caramel and finished with a fluffy halo towering over the plate, it’s now all I remember about that meal. In my youth and excitement, it never occurred to me that the event would be catered, and I would never see that beauty of a cake again. In fact, the restaurant has since gone out of business, just to close that book entirely.

So I made it for myself, ten years later.

Ten years. 10. It bears repeating because it seems wildly impossible that so much time could have passed. Even if there were no candles and no fanfare, it was the perfect ending to my non-celebration.

Yield: Makes 16 – 20 Servings

Gingerbread Blackout Cake

Name: Gingerbread Blackout Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 1/2 Cups All Purpose Flour; 3 Tablespoons Black Cocoa Powder; 1 Teaspoon Baking Powder; 1/2 Teaspoon Baking Soda; 6 – 7 Teaspoons (2 Heaping Tablespoons) Ground Ginger; 2 Teaspoons Ground Cinnamon; 1/2 Teaspoon Ground Cloves; 1/4 Teaspoon Ground Nutmeg; 1/8 Teaspoon Ground Black Pepper; 1 Cup Brewed and Cooled Coffee; 3/4 Cup Molasses; 3/4 Cup No Sugar Added Pumpkin Butter or Apple Butter; 1 1/2 Cups Granulated Sugar; 3/4 Cup Olive Oil; Vegan Caramel Sauce (Optional)

This dark, moist, spicy gingerbread cake, served dripping with sticky caramel sauce, is the pinnacle of wintertime desserts.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

Gingerbread Cake:

2 1/2 Cups All Purpose Flour
3 Tablespoons Black Cocoa Powder
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
6 – 7 Teaspoons (2 Heaping Tablespoons) Ground Ginger
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Black Pepper
1 Cup Brewed and Cooled Coffee
3/4 Cup Molasses
3/4 Cup No Sugar Added Pumpkin Butter or Apple Butter
1 1/2 Cups Granulated Sugar
3/4 Cup Olive Oil

To Serve:

Vegan Caramel Sauce (Optional)

Instructions

Preheat your oven to 350 degrees and lightly grease a 9 x 9-inch square baking pan; Set aside.
In a large bowl, sift together the flour, cocoa, baking powder and soda, and spices. Whisk well to distribute all of the dry goods throughout, and double-check that there are no clumps.
Separately, mix the coffee, molasses, pumpkin butter, sugar, and oil until smooth.
Pour the wet ingredients into the bowl of dry, and stir with a wide spatula to bring the two together. Being careful not to over-mix, stir just until the batter is smooth and not a second longer. Transfer the batter into your prepared baking pan, smooth out the top, and pop it in the oven. Immediately turn down the heat to 325 degrees, even before you close the oven door.
Bake for 45 – 50 minutes, until a toothpick inserted into the center comes out clean- Perhaps with a few moist crumbs sticking to it but certainly not wet. Let cool completely before slicing and serving with butterscotch sauce and whipped creme.
If time allows, this cake does get better with age, so try to make it a day or two in advance for the flavor profile to become more nuanced and balanced.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 265Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 69mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 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 estimations.

January 13, 2012February 2, 2023

Hannah (BitterSweet)55 Comments

The Winter That Wasn’t

Setting record highs and feeling for all the world like early spring, this is easily the most mild January in recent memory. Though likely the sign of the impending apocalypse, I can’t help but rejoice in this unusual weather pattern. Being cold is simply not a state conducive towards my general well-being, and when the thermometer dips below 40 degrees, like a wind-up toy at the end of its run, I simply stop functioning. Crawling into bed just to keep warm, not a useful thought in my brain, it’s easy to understand the attraction of winter hibernation.

Snowless, sunny, and merely brisk, these days have been ideal. Undoubtedly the lucky streak will end, leaving me scurrying for cover once again beneath layers of knitwear and blankets, but for now, 2012 has been a gracious visitor. Lest I find myself completely unprepared for those brutal days that certainly lay ahead, it doesn’t hurt to work on the repertoire of warming soups.

Inspired by an odd find while perusing a grocery store in Germany, this hearty bowlful of mushrooms and potatoes has an unusual secret ingredient: Sauerkraut juice. Sold not just as the liquid packed with pickled cabbage, it’s actually available as a wholly separate beverage, sold in bottles as if to be drank in place of the morning OJ. So intrigued by this novel concept, I couldn’t resist smuggling home an aseptic package to play with in the kitchen. Salty, tangy, a little bit odd- It sounded perfect for livening up the standard bowl of starchy soup.

A definite belly-warmer with a bit of German flare, it would still be highly tasty without the sauerkrauter saft. Additional mushroom broth or standard vegetable broth would both make for welcome, savory substitutions.

Sauerkraut Saft Suppe

3 Tbsp Olive Oil
1 Medium Red Onion, Chopped
1 Large Clove Garlic, Minced
10 Ounces Mixed Mushrooms, Lightly Chopped if Needed*
3 – 4 Cups Chopped Savoy Cabbage
2 – 3 Medium Yukon Gold Potatoes, Peeled and Diced
2 Tablespoons Tomato Paste
1 1/2 Cups Sauerkraut Juice
2 1/2 Cups Mushroom Broth
1 Bay Leaf
1/2 Teaspoon Fennel Seeds, Ground
1/2 Teaspoon Caraway Seeds, Ground
1/2 Teaspoon Celery Seeds, Ground
1 Teaspoon Smoked Paprika

3 Scallions, Sliced
1 Tablespoon Dried Parsley
1 Teaspoon Dried Dill
Freshly Ground Black Pepper, to taste

*I used a frozen mixture by Woodstock Farms that included shiitake, shimeiji, field mushrooms, and abalone mushrooms.

Heat the oil in a large stock pot over medium heat, and the onion and garlic together until softened and aromatic, but do not brown. Introduce the mushrooms, cabbage, and potatoes next, stirring lightly until the cabbage has wilted down a bit; 5 – 8 minutes. Mix the tomato paste into 1/2 cup of either the sauerkraut juice or broth to break it up into a smooth mixture before adding all of the liquids in. Add in the bay leaf, fennel, caraway, celery seeds, and paprika.

Bring the soup to a boil, and then reduce the heat to a simmer. Cook for 20 – 30 minutes, or until the potatoes are very tender. Turn off the heat and mix in the scallions, parsley, dill, and pepper to taste- But for the love of food, do not add salt! As one might imagine, the sauerkraut juice is intensely salty, and it doesn’t need any additional seasoning in that regard.

Makes 4 – 6 Servings

Printable Recipe

January 9, 2012January 9, 2012

Hannah (BitterSweet)23 Comments

Clean Start

Synonymous with new beginnings and self improvement, there could hardly be a better time than the New Year to investigate a book like Clean Start, by Terry Walters. A sequel to the original Clean Food, Clean Start might be more accurately be considered the prequel to the series, as it attempts to break down the basics in terms simple enough for the most uninitiated of cooks. Organized seasonally, the emphasis is placed on beginning with quality ingredients, and then doing your best not to ruin their natural flavor and vigor in the process of cooking. Terry would never state such a mission outright, though; Guiding readers with gentle, non-judgmental words, it’s all about doing the best you can with your time and skills, to ultimately arrive at a healthier destination. Peppered with glorious color photos throughout, the images really bring the recipes to life, making them seem appear much greater than the sum of their ingredients.

Skipping ahead to the “fall” section, I couldn’t resist the Carrot Cashew Miso Spread (page 90). A popular pick, this is a recipe I had been hearing raves about since before I owned a copy of the book. Combining a mere four ingredients, I had to see what all the hype could be about. Surprisingly sweet, owing to the natural sugars of the carrots, for lack of a better description, it has an undeniably “clean” flavor. Even more satisfying than the usual hummus, the cashews add heft that give it real staying power; an ideal snack for a demanding day. With an excellent hit of salt from the miso, this humble spread really does live up to expectations.

Flipping back a few pages to summer, the Cucumber Mint Salad (page 64) was calling my name. Despite feeling odd chopping up a big bowl of cucumbers mid-January, I can easily see how this would be the ideal dish at a warm, sunny picnic a few months down the road. Cool, light, and refreshing, it’s so simple that it’s more of an idea than a recipe, but that’s also the beauty of the dish. Allowing the cucumbers to shine, accented with complimentary dill and mint, this preparation would make for a fantastic pairing to any heavier main dish.

Returning to autumnal ideas, Ginger Shiitake Soup with Cabbage and Edamame Beans (page 98), hardly takes all of 15 minutes to pull together, but bursts with complex flavor in every spoonful. Admittedly, I reduced the amount of water significantly (down to 5 cups rather than 8) which would undoubtedly concentrate flavors, but I prefer a soup packed with goodies, and certainly nothing watery. Shiitake mushrooms take the stage, lending powerfully rich, savory undertones throughout. Every component is remarkably well balanced – A theme repeated throughout each recipe on trial. Move over “chicken” noodle soup: This newcomer might be the new go-to sick day soup around here.

Buttercup Squash with Quinoa, Apricot and Sage Stuffing (page 152) may be a mouthful of a title, but it’s hardly more complex than preheating on the oven while simultaneously bringing water to a boil. A celebratory dish if I ever saw one, one of these golden squashes would be right at home as part of any holiday spread. Though buttercup squashes evaded my grasp, acorn filled the void quite nicely, and next time I’ll have to take Terry’s suggestion of a delicata substitution. Working to reduce food prejudices, I embraced the addition of dried apricots in this savory application- Diced very, very finely, of course. Happily, the cheerful orange fruits melded in seamlessly, indiscernible from the rest of the stuffing. Tasting instantly like the holidays thanks to the sage, I only wish there was a bit more texture throughout. Almonds add delightful crunch on top, but it becomes a bit of a mushy drudge to eat through all of the center stuffing. An easy issue to remedy with nuts mixed into all of the quinoa instead, I would have no quibbles serving this at a festive gathering, or a quiet night at home.

Some of the “recipes” in Clean Start struck me more as just common sense, such concepts make this a perfectly approachable entry to the newbie cook, seeking healthy options. Lest that sounds like criticism, it bears repeating that every recipe I sampled reveled in that simplicity, carefully calibrated to keep all components in balance. In other words, don’t expect haute cuisine, innovative techniques, or unconventional flavor pairings to leap forth from these pages. Simplicity rules, especially for the home cook seeking painless recipes to add to their everyday repertoire.

January 6, 2012January 6, 2012

Hannah (BitterSweet)29 Comments

Sophisticated Solo Snacking

Holiday season firmly behind us, the time of endless parties and merriment may have passed, but even as we enter the frigid month of January, I’m unwilling to fully surrender to that immense shift. Winter hibernation beckons invitingly, yet the inertia of both work and play pulls me forward, with little conscious decision on my part. Once the wheels start spinning, they can’t simply stop at the drop of a hat, much like my restless mind that continues to churn away. Always coming up with the perfect come-back hours or days too late, it’s the same phenomenon that provides inspiration for recipes that would have been ideal for occasions that have already come to pass.

Thankfully, a raucous celebration is not required to enjoy a slightly more sophisticated snack than the norm, and it’s probably recommended that you enjoy such a savory treat far from the maddening crowds. Bringing together the nutty, toasted notes of hazelnut with herbaceous rosemary, these simple crackers are perhaps more addictive than such a small batch should allow. Horde them if you must, because I guaranteed they’ll fly fast if served to company.

Despite the wild success of such a simple crunchy snack, it’s hard to eat many dry crackers plain. Crackers are always accompanied by dip in the best of circumstances, complimenting and contrasting the crisp texture. Inspired by the tried-and-true beet marmalade we serve at Health in a Hurry, I whipped up a golden version to serve on the side. A bit more like a chutney than a spread, the sweetness of caramelized onions and apple cider mellow the earthy flavors of gold beet in a mild but flavorful harmony. Lest that fools you into thinking this is one boring accompaniment, don’t forget about the surprising kick of cayenne that sneaks up out of the blue, rounding things out nicely.

It’s for the best that we move away from the relentless holiday demands. A few quiet nights at home with more intimate parties of one or two, with a nice, carefully assembled snack platter sound much more appealing anyhow.

Yield: 4 Servings

Hazelnut-Rosemary Crackers

Bringing together the nutty, toasted notes of hazelnut with herbaceous rosemary, these simple crackers are perhaps more addictive than such a small batch should allow. Horde them if you must, because I guaranteed they’ll fly fast if served to company.

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Ingredients

1 Cup Raw Hazelnuts
1/4 Cup Whole Flax Seeds, Ground
1/4 Cup Water
1 Tablespoon Nutritional Yeast
1 Tablespoon Tamari or Soy Sauce
1 Tablespoon Lemon Juice
1 Teaspoon Dried Rosemary
1/4 Teaspoon Ground Cinnamon
1 Teaspoon Black Sesame Seeds (Optional)

Instructions

Preheat your oven to 250 degrees, and line a baking sheet with a piece of parchment paper or a silpat.
Pulse the hazelnuts in your food processor until ground down to a fine meal, with as few coarse chunks as possible. It’s helpful to start with frozen nuts for the best texture, to prevent them from warming up and turning to nut butter. If they threaten to cross that line, just pause and move the bowl of the food processor into the fridge to cool down before proceeding.
Grind the flax seeds down to a powder separately, in a coffee or spice grinder. Add the flax meal to the food processor, along with all of the remaining ingredients except for the sesame seeds. Pulse to combine. Once smooth, transfer the mixture to your prepared baking sheet, and use lightly moistened hands to flatten it out slightly. Top with a second silpat or parchment paper, and roll out to about 1/8th of an inch in thickness. This second sheet will help prevent the “dough” from sticking to your rolling pin, without the need for added flour.
Score the sheet of soft cracker dough into equal rectangles or diamonds, and lightly sprinkle with sesame seeds if desired. Press the seeds in gently with the palm of your hand to ensure that they stick. Bake for a total of 80 minutes, rotating the baking sheet every 20 minutes to ensure even browning. Let cool completely (they will continue to crisp as they cool) and then break along the scored lines. Store in an air-tight container for up to 1 week.
If you’d prefer a raw snack, simply spread the mixture on a teflex or other non-stick sheet instead, and dehydrate until crisp. Your mileage/timing may vary.