More S’mores, Please!

If there was ever a perfect time to jam fluffy marshmallows onto sticks and slowly torture them over an open flame, it would most certainly be summer. Unsurprisingly, camping has never held much allure to me, but the mere concept of roasting mallows at dusk, graham crackers and chocolate close at hand, has always held a bit of nostalgia. It was part of our 4th of July celebration, and one of the rare occasions where I would spend almost a full day outdoors. The bug bites and sunburns were always ferocious, but that sweet s’more sandwich always ended the evening on a sweet note.

Sweet and Sara may have started the wheels turning for a marshmallow revolution years ago, but now that there are high-quality and seemingly handmade graham crackers on the table, it’s serious business.

With their new-and-improved formula, their iconic square marshmallows have a slightly bouncier, chewier texture; Lighter than before, but still with so much more substance than the average jet-puffed Styrofoam packing peanut. Flavor fully intact and delicious as ever, I must admit I miss their past density that bordered on creaminess, but they’re hardly a confection you can find fault in.

New to the lineup of Sweet and Sara offerings, their graham crackers are unlike anything I’ve seen in a standard grocery store. Akin to what you might bake up in your own oven, these whole wheat planks are surprisingly thick, with a somewhat flaky texture reminiscent of a well-made pie crust. Leading with a strong, toasted wheat flavor and highly buttery, rich taste, their minimal sweetness is quite subdued- Perfect for pairing with fluffy sugar bombs to make a balanced s’more. Though they might be almost too thick for the classic marshmallow sandwich, their heft does turn the treat into a serious and satisfying snack.

July 12, 2011

Hannah (BitterSweet)30 Comments

We All Scream…

…For National Ice Cream Month! Did you know that since 1984, thanks to Ronald Reagan, July has been officially designated as National Ice Cream Month? Clearly there’s no better time than the present to share my latest VegNews magazine article, found in the fresh July/August issue, which just so happens to be a feature on vegan ice cream recipes that go way beyond just chocolate and vanilla.

Cool Contenders, Hot Off the Press

Craving a decadent frozen dessert to keep the summer heat at bay? Imagine Hot Chocolate Ice Cream, with a rich dark chocolate base littered throughout with bouncy vegan marshmallows, or Raspberry-Mint Truffle Ice Cream, a refreshing combination of fresh berries and herbs, with whole semi-sweet chocolate truffles to amp up the indulgence-factor. Don’t forget what might actually be the easiest ice cream ever churned up, the Purple Cow Ice Cream.

What’s Purple Cow Ice Cream?

Inspired by the traditional soda shop float made with grape soda and vanilla ice cream, I like to play a bit of role reversal and switch it up by creating a grape ice cream, with only two ingredients (three if you count salt.) Serve in a tall glass with thoroughly chilled cream soda for the full complement of tastes and textures.

Yield: Makes 1 1/2 Pints

Purple Cow Ice Cream

Name: Purple Cow Ice Cream
Total time: 3 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 3/4 Cups Plain Non-Dairy Milk; 3/4 Cup (1/2 of a 12-Ounce Can) Frozen 100% Concord Grape Juice Concentrate, Thawed; Pinch Salt

Additional Time 3 hours 30 minutes

Total Time 3 hours 30 minutes

Ingredients

1 3/4 Cups Plain Non-Dairy Milk
3/4 Cup (1/2 of a 12-Ounce Can) Frozen 100% Concord Grape Juice Concentrate, Thawed
Pinch Salt

Instructions

This is the best ice cream for beginners, as it genuinely could not be any easier to prepare. Just whisk everything together thoroughly in a medium-sized bowl until homogeneous, and chill for at least 30 minutes.
Churn in your ice cream maker according to the manufacturer’s instructions, and transfer to an air-tight container before stashing in the freezer. Let rest in the freezer for at least 3 hours before serving, until solid enough to scoop.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 61Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 58mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 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.

July 8, 2011August 25, 2024

Hannah (BitterSweet)29 Comments

Curry in a Hurry

Few fast-casual eateries can lay claim to formulating their own signature curry powder, creating a distinctive blend of both warming and sharp spices unique to the establishment. Naturally, Health in a Hurry is no typical grab-and-go place, despite having all the speed and ease of ordering there. Though far from the only spice blend that we utilize in the kitchen, it has captivated me with its subtle sweetness and mellow heat; an incredibly flavorful mixture without the harsh bite of more potent chilies. It’s what keeps our signature Lemon Curry Rice on the menu year round, and a perpetual best-seller, too. With so much spicy potential right within arm’s reach every time I came in to work, I couldn’t leave this one alone. Pinching off a small container of the powder with permission from the wonderful chef and owner, Sue Cadwell, I took to my own home kitchen and began to play.

Keeping it simple was the best course of action to allow the delicate balance of ingredients to really shine. Hummus, that perfect blank canvas and familiar friend, is an ideal way to showcase such an ingredient. Gentle enough to embrace the most timid of palates, a similarly sweet curry powder is key here. Though I can’t divulge the secret formula of spices ground and mixed in-house, there are plans in the works to make bottles of the finished blend available for purchase online. For the time being, go with your favorite homemade blend, or Madras curry powder.

Yield: 2 Cups; 4 - 8 Servings

Curry in a Hurry Hummus

Give your average hummus a kick with curry!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

1 (15.5 Ounce) Can Chickpeas, Rinsed and Drained
1 Clove Garlic
1 Tablespoon Sweet Curry Powder, such as Madras
3 Tablespoons Olive Oil, Divided
3 Tablespoons Lemon Juice
1 Tablespoon Tahini
1 – 2 Tablespoons Water
Salt, to taste
Fresh Parsley or Cilantro, Chopped

Instructions

Measure out and reserve a tablespoon or two of the drained chickpeas for topping. Take the rest of the beans, along with the garlic, curry powder, and 2 tablespoons of the oil, and combine them in your food processor. Pulse until the beans are mostly broken down. Add in the lemon juice, tahini, 1 tablespoon of the water, and salt as needed.
Puree thoroughly, pausing to scrape down the sides of the bowl occasionally to make sure everything is getting incorporated, until completely silky-smooth. To achieve the best texture, have patience; this could take 5 – 8 minutes. Add in the remaining tablespoon of water if the mixture seems too thick for your taste.
Transfer the creamy puree to a serving bowl, and top with the reserved chickpeas, remaining tablespoon of oil, and chopped herbs. Finish with an additional light sprinkle of curry powder if desired.

Notes

Though best when allowed to sit and chill for at least 24 hours, the hummus is still quite delicious if served immediately.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 154mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 3g

July 6, 2011February 20, 2019

Hannah (BitterSweet)21 Comments

Down on the Farm

July 3, 2011

Hannah (BitterSweet)12 Comments

Red, White, and Purplish-Blue

An event that never registered much importance on my radar, the 4th of July is a welcome holiday nonetheless. Even if it means the smell of meaty cookouts wafting through the neighborhood all day and little more than an excuse to blow up some fireworks in the evening, it’s a welcome holiday in the long, occasionally monotonous stretch of summer months. Without the mandated gatherings of family and friends, spent largely lazing about outdoors, it’s questionable whether I would take the time to pause and enjoy the season at all. Honestly, for such a casual affair where the star of the show is usually the hotdog or hamburger (hopefully tofu dog and veggie burger!), it hardly seems worth fussing over creating a grand spread.

That’s not to say that I’ve completely written off the Fourth as day that good food forgot, but if you are going to put some effort into your edibles, it may as well be in one simple, small, and non-essential dish. If there’s one thing I’ve learned, it’s that some people can get very edgy when you threaten their Independence Day grilling ritual. This little thing I’ve whipped up here? Just consider it a bonus… Which may end up being a bigger hit than the star of the show itself.

Blue potatoes, skin left intact, are diced small and tossed in a dab of avocado or olive oil, finely minced garlic and fresh rosemary before hitting the oven. Roasted at 400 degrees, it only takes about 15 minutes for the little starchy morsels to reach a state of crisp on the outside and tender within. Cool before proceeding.

Pull out some nice glasses, or glass jars, or even clear plastic cups if you’re against doing dishes on this most laissez-faire of gatherings. Spoon a layer of chilled blue potatoes on the bottom, and press down lightly to keep the stripes even. Top your blue potatoes with an equal layer of tofu feta (made with white miso only, please)- Which, unlike actual feta, is not nearly so salty, fatty, or cloying, and thus edible in larger amounts in a single dish without throwing the balance out of whack.

Finally, chop two or three large, ripe tomatoes, remove the seeds, and toss with a handful of finely diced red onion, a touch of salt, and some very thin shreds of fresh basil. Drain if watery, and pile up high for the final stripe. Store in the fridge until you’re ready to serve.

Whatever you do, don’t call this a potato salad; Deliver it with the title of Patriotic Potato Verrine, and it’s sure to steal the spotlight.

July 1, 2011July 1, 2011

Hannah (BitterSweet)18 Comments

Hello, Beautiful

Glowing brightly like a cool, colorful homing beacon, the modest Ciao Bella kiosk in Grand Central Station would taunt me every time I arrived in New York City, straight off of a hot and sweaty ninety-minute train ride. Every flavor always appeared to be artfully arranged in its metal pan, carefully swirled and smoothed into undulating waves of frozen dessert. The heat must have always thoroughly fried my brain by that point though, as I never looked closely enough to see that there was in fact much more than the rich dairy-based gelato that the brand is so well known for. Sorbet, a mainstream godsend for the lactose intolerant, populates those immaculate cases in nearly equal numbers.

The best news of all, though, is twofold.

Just recently, Ciao Bella has decided to go au naturel and dump the corn syrup and refined sugar, and that this very sorbet can be found in the freezer cases of most mainstream grocery stores, instead of just behind ice cream shop counters.

Boasting 12 different varieties of sorbet, choosing a limited selection to sample was a tricky task.

Noted as their best selling sorbet, their Blood Orange was the one clear pick. Peachy orange in color without much apparent aroma, this was clearly not your typical orange offering. Sweet and fruity, with subtle floral notes, the citrus flavor was still bright and clear, but not at all sharp or aggressive. Mellow, well-rounded, and highly refreshing, it strikes me as a summer snack that children and adults of all ages could enjoy alike. Super smooth, without the slightest hint of ice crystals, it scoops like a dream, too.

Wanting to try a more diverse lineup, but unable to fight off my rampant cravings for tangy citrus treats, I found myself drawn back, time and again, to the beckoning pint of Lemon sorbet on the frost-encrusted supermarket shelves. Hitting all the zesty high notes I could hope for, this was one intense, vibrant lemon experience! Like the Italian ice of my childhood all grown up, the ultra-smooth texture was practically creamy, but completely weightless without the cloying richness of premium ice cream. Also perfect as a palate cleanser between a multi-course meal, this sorbet didn’t stick around long after it made it into my home.

Most alluring of all, however, is Ciao Bella’s latest sorbet creation.

Their sorbet bars, available in both their flagship Blood Orange flavor and brand new to the line up, Blueberry Passion. Swirled throughout with contrasting colors of deep violet and pale orange, each bite unexpectedly consistent in flavor. A tropical, unidentifiable flavor hits me immediately, and I recognize that this must be the passion fruit element. Not as well acquainted with this primarily South American, it provided an unexpected exotic element, reminiscent of a vacation on the beach. The sweet and simple blueberry flavor kept things comforting, making for a well balanced combination of both exciting and familiar tastes.

For the avid home cook or DIY-er, fret not.

Ciao Bella has even come out with a cookbook, The Ciao Bella Book of Gelato and Sorbetto, divulging their secret formulas for every flavor in the lineup, including exotics not available in hard-pack pints. Although most intriguingly, this provides otherwise impossible opportunities to veganize Ciao Bella’s gelatos, I was still drawn to the simplicity of the sorbet section. Besides, with a chocolate sorbet with such an intense, and complex depth of flavor, I don’t think I need the gelato version at all! Scooping soft and easily straight out of the freezer, just like the store-bought options, it seemed completely consistent with the quality of their factory-made frozen desserts.

I’m grateful that the folks at Ciao Bella were kind enough to provide me with a taste of their vegan offerings. Next time, whether purchasing a single scoop from a Ciao Bella kiosk, grabbing a pint at the store for an impromptu indulgence, or crafting my own version at home, I know I’ll be in for a treat.

Yield: Makes About 1 Quart

Chocolate Sorbetto

This is chocolate sorbet with an Italian accent; intense, decadent, and complex in rich flavor.

Cook Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

3 Cups Water
1 1/2 Cups Granulated Sugar
4 Ounces Bittersweet Chocolate (About 60% Cacao), Finely Chopped
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Dark Rum
1/4 Teaspoon Vanilla Extract

Instructions

In a medium saucepan, combine the water and sugar. Place over medium-high heat and bring to a boil, whisking often to dissolve the sugar. Reduce the heat to medium-low and simmer for 4 minutes, continuing to whisk until all the sugar is dissolved.
Remove the pan from the heat and add the chopped chocolate; whisk until the chocolate is completely melted. Add the cocoa powder and whisk until incorporated and the mixture is smooth. Add the rum and vanilla, then pour though a fine-mesh strainer into a clean bowl. Let cool, stirring often. Once cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Churn in your ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

Notes

Reprinted with permission from The Ciao Bella Book of Gelato and Sorbetto