Party Like It’s 5771

Second chances and fresh starts are so rare in our goal-oriented, no-stops world, so the message of Rosh Hashanah is even more valuable to me than many Jewish holidays. Often described as the Jewish New Year, it’s a time to celebrate, looking back on the successes of the previous twelve months, but also looking forward to the next, hoping for the best. That’s why it’s traditional to load up on the sweet things in life- or at least, in the kitchen- to ensure a sweet year ahead. Apples and honey are of course the best place to start, albeit with an easy substitution for the honey. For the first time since being vegan, I’m so excited to finally bring a substitute that really tastes just like bee-derived nectar, but truly, any syrup or dessert dip will carry the same sweet message.

Not one to stick with the easy answer for long, it was only a matter of time before my mind started spinning, concocting some exciting new dessert. Though I may not be prepared to embrace fall just yet, the smell of those apples and spices cooking over the stove nearly convinced me to make an early break from summer. Nearly. But the truth of the matter is, while the humidity has mercifully died down for the time being, it is still quite hot, outside and in. Instead of going the whole nine yards with a heavy, rich apple baked good, it made more sense to keep things light and refreshing, in the form of a semifreddo.

Dressed to impress, with a quick drizzle of “honey” and a handful of candied almonds, this stunning dessert is almost shockingly simple. Yes, I did take a little shortcut with a whippable vegan creme to save time, but you can also substitute whipped coconut creme with no trouble at all. Merging these traditional flavors in an unconventional final course just seemed like the perfect compromise, like the two seasons meeting in harmony for once.

And did I mention? It’s easier than pie to just pour the liquid semifreddo mix into individual molds, and make show-stopping plated desserts instead!

If you ask me, there’s no reason not to celebrate Rosh Hashanah, even if you’re not Jewish. We could all use a little bit more sweetness in our lives, after all.

Yield: Makes 10 - 12 Servings

Apples and Honey Semifreddo

Name: Apples and Honey Semifreddo
Prep time: 30 min
Cook time: 30 min
Total time: 9 h
Yield: 10
Cuisine: Jewish
Ingredients: 1 Pound Apples (About Large 2 Fuji), Peeled, Cored, and Roughly Chopped; 2 Tablespoons Finely Diced Candied Ginger; 1 Tablespoon Fresh Lemon Juice; 2 Tablespoons Dark Brown Sugar, Firmly Packed; 1/4 Teaspoon Ground Cinnamon; Pinch Salt; 1 (14 – 16-Ounce) Carton Vegan Whipping Cream; 1 Cup Raw Cashews, Soaked; 3/4 Cup Vegan Vanilla Yogurt; 1/2 Cup Honey-Flavored Agave or Amber Agave; 1 Tablespoon Limoncello, Apple Brandy, or Vodka; 1/2 Vanilla Bean, Split and Scraped, or 1 Teaspoon Extract; Additional Honey-Flavored Agave; Caramelized or Toasted Almonds, Roughly Chopped

Keep things light and refreshing with a semifreddo, which is essentially a sliceable loaf of no-churn ice cream. Dotted with tender spiced apples and drizzled with vegan honey, it's a real showstopper that only looks complicated to make.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 8 hours

Total Time 9 hours

Ingredients

Apple-Ginger Compote:

1 Pound Apples (About Large 2 Fuji), Peeled, Cored, and Roughly Chopped
2 Tablespoons Finely Diced Candied Ginger
1 Tablespoon Fresh Lemon Juice
2 Tablespoons Dark Brown Sugar, Firmly Packed
1/4 Teaspoon Ground Cinnamon
Pinch Salt

Semifreddo Base:

1 (14 – 16-Ounce) Carton Vegan Whipping Cream
1 Cup Raw Cashews, Soaked
3/4 Cup Vegan Vanilla Yogurt
1/2 Cup Honey-Flavored Agave or Amber Agave
1 Tablespoon Limoncello, Apple Brandy, or Vodka
1/2 Vanilla Bean, Split and Scraped, or 1 Teaspoon Extract

To Serve:

Additional Honey-Flavored Agave
Caramelized or Toasted Almonds, Roughly Chopped

Instructions

In a medium skillet, toss all of your ingredients for the apple compote together, and cook over medium-low heat for 20 – 30 minutes, stirring occasionally, until the apples are tender and there’s no excess liquid remaining at the bottom of the pan. The delicious autumnal smell will be an indication that you’re doing something right! Just try not to eat all of the apples before you get them into the semifreddo.
Let cool completely before proceeding.
To make the base, begin by whipping up your carton of creme as the box instructs, and set aside. Place your nuts and yogurt in a blender or food processor, and puree on the highest setting. A high-speed blender is recommended here for optimal smoothness, but you can certainly still do without. Just be patient, as it may take up to 10 minutes for the average food processor or blender to completely puree the cashews. Once completely smooth, add in the agave, liqueur of choice, and vanilla bean seeds. Blend to combine.
Add about 1/3rd of the cashew mixture to your whipped creme, and with a wide spatula, very gently fold the two together, being careful not to knock too much air out of the creme. Don’t fuss too much about streaks yet; Once it’s mostly combined, add another 1/3rd of the cashew mix, and fold again. Repeat with the remainder, stirring until the mixture is all one even color. Very gently fold in the cooked and cooled apple compote.
Pour the semifreddo base into either a 9 x 5 loaf pan lined with plastic wrap or a silicon loaf pan. For individual servings, I like to use jumbo silicon muffin molds. Smooth down the top with a spatula, and place on a level surface in your freeze. Let sit until frozen solid, at least 8 hours or overnight. You can also make this dessert well in advance- Up to a week, in fact! Just make sure you keep it well wrapped and covered so that it doesn’t start taking on off-flavors in the freezer.
To serve, simply unmold on a decorative plate, slice, and garnish with a drizzle of agave and almonds, as desired.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 168Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 21mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 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.

September 7, 2010November 23, 2025

Hannah (BitterSweet)36 Comments

Food for Thought

While I’m inclined to believe that most recipes and products that tout themselves as being beneficial to brain function are stretching the truth to various degrees, I can’t deny that there are some things edible that truly do boost my ability to do heavy mental lifting. Buzzwords and hype aside, the best brain foods are unarguably straight from nature. My personal favorite happens to be blueberries, which are most often cited for their high levels of antioxidants, but are also widely recognized for actually improving memory- Something I could certainly use some help with!

In that same spirit, I created a recipe for Superfood Pops some time ago that include blueberries and acai juice, not to mention a healthy dose of dark chocolate to sweeten the deal. Now that recipe is available both on the CookThink website as part of their weekly recipe listing, but also in their official cookbook, now available in print! Though not vegan or vegetarian, there are a number of animal product-free recipes, and many others that can be adapted with easy substitutions. If nothing else, these recipes provide wonderful inspiration for some healthy and easy meals, all developed by fellow food bloggers.

Happily, I have an extra copy of this cookbook to share, and I’d love for one of you to have it! Everyone is eligible, but please only enter once per person. To enter into the random drawing, leave a comment with your name and email address, and tell me what your favorite study snack or “brain food” is. Recipes are encouraged, but not necessary. The entry period will close September 5th at midnight, EST. The winner will be announced shortly thereafter in this same post, so make sure you remember to check back here!

If you’re all riled about about smart recipes and healthy snacks now, fear not, you don’t need to wait or even buy a new book! Compiled by the brains behind Go Dairy Free, Alisa Fleming has brilliantly assembled a free ebook of back-to-school recipes from her own personal files and many other health-minded bloggers. As the name would imply, all the recipes are dairy-free, but not necessarily vegan; an easy fix for most cases, though. Besides, you have nothing to lose- It’s totally free for download, so hop on over there and check it out!

UPDATE: As chosen by a random number generator, the winner of the ThinkFood cookbook is radioactivegan! Congratulations! You’ll be hearing from me shortly via email.

September 3, 2010November 23, 2025

Hannah (BitterSweet)35 Comments

No Labor Required

Always sneaking up without warning and consequently inspiring nothing but confusion, Labor Day is a bit of an odd-ball holiday that never fails to catch me off guard. Here I am, finally getting used to the heat of summer and enjoying the abundance of tomatoes, and all of a sudden, you’re telling me that it’s officially time to transition into fall? And, what’s this, school is already back in session? Not so fast! I’m not ready to relinquish my flip flops and luxuriously long days of sunlight! To add insult to the abrupt interruption, no matter who I ask, I still can’t figure out what one is supposed to celebrate or even do on Labor Day, besides have a picnic, perhaps.

Well this year, I’m more prepared than ever, staying abreast of what my wall calendar has scribbled on it in both print and my own handwriting, and noticing all of those pesky little “holidays” coming up. By the time we reach labor day though, it will be a welcome respite from the hustle and bustle of new classes and an insane work schedule. Perhaps I could get into the spirit of this celebration after all.

Besides, now that the veggies are about as fresh and delicious as they will ever be, the options of easy party food are practically endless. Rather than making a big to-do about these natural beauties, I prefer to let them shine with as little adornment as possible, carried by their own unique flavors.

Finally digging into fresh corn, one of my seasonal favorites, it’s time to use it or lose it! So delicate is this starchy and oft-mistreated vegetable that up to half of its inherent sweetness can be squandered simply within the passing of a day. As a friend of mine has said to me on more than one occasion, “If you plan to cook fresh corn, put a pot of water on the stove to boil first, and then go pick it!” While I wouldn’t expect everyone to have such easy access to corn fields, do try your best to buy the corn the same day you plan to serve it, and don’t leave any leftovers hanging around too long. As if that will be a real problem.

Yield: Makes 4 Servings

Summer Corn Salad

Impeccably fresh summer produce needs little effort to shine. Roasting them intensifies their flavors, concentrates sweetness, and creates a boldly flavorful side dish in a flash.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

4 Cups Cherry or Grape Tomatoes, Halved (or Quartered if Large)
Olive Oil
Salt and Pepper
2 Ears Fresh Sweet Corn
1/2 Cup Caramelized Onions
1 Tablespoon Dried Fines Herbes, or 3 Tablespoons Fresh Chives (to keep things simple)
1/4 Cup Fresh Lemon Juice

Instructions

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil for easy clean up.
Slice your tomatoes as necessary, and spread them out in one even layer on your baking sheet. Drizzle generously with olive oil to coat, and then sprinkle lightly with both salt and pepper. Roast for 25 – 30 minutes, until they’re slightly shriveled and browned around the edges. Let cool completely.
Meanwhile, cook your corn as desired. I know that people can get very particular about this, so use whatever method you prefer. Personally, I like to get out a giant stock pot, fill the very bottom with water, and then lightly steam my ears of corn (covered) for about 10 – 15 minutes. The time will also depend on your specific corn. On the other hand, my mom tends to simply pop them in the microwave in a dish with a splash of water, and nuke ’em for 2 – 3 minutes per ear, turning them midway through. Once cooked, let the ears cool.
Use a sharp knife to strip the kernels of corn from the ears, and collect them in a large bowl. For anyone who’s counting, you should end up with about 1 1/2 – 2 cups of kernels. Mix in your roasted tomatoes, caramelized onions (which I try to always have on hand for times like these… They just go so well with everything, you may just find yourself getting into the habit of cooking down a bag of onions every weekend, too!), herbs, and lemon juice.
Toss well to distribute all of the ingredients, adjust salt and pepper if necessary, and chill thoroughly before serving.

Notes

Learn how to caramelize onions from Simply Recipes.

A Berry Refreshing Reinterpretation

Bubbling away furiously in the blisteringly hot oven, it was quickly becoming clear that my supposedly simple little tart was not going to behave according to plan. Baking up to a beautiful golden-brown around the increasingly crisp crust, but still almost entirely liquid in the center, something definitely went wrong in the recipe writing process. Disappointing, frustrating, and absolutely humbling, it’s an inevitable occurrence when baking from scratch, but every failure still stings all the same. Of all things, a most ordinary pastry got the best of me- What a blow to the ego!

Removing my mess carefully so as not to slosh that rich magenta berry juice onto the kitchen floor, I was stewing in my own juices, too. Time has been limited every since I took on a full course load of photography classes, and now a day’s worth of edible experimentation would be for naught. Such a sad waste of sweetness.

Like a child sulking at the tail-end of a tantrum, I left the unruly, half-baked dessert to cool and think about what it had done. It’s unlikely that it got the message from my cold shoulder approach, but it gave me time to think, because I wasn’t about to trash everything that easily. It wasn’t until nightfall when inspiration struck, but suddenly, I realized I may just yet have the makings for a stunning summer dessert on my hands.

An overnight rest in the freezer did the trick, completely transforming the once unservable slop into something worth remembering. Now perfectly firm and easy to slice cleanly, it also gained the added element of a refreshingly chilly temperature, making it ideal for these last few hot days of the season. Turns out my initial blunder may have been a blessing in disguise.

Since it was initially conceived as a quick way to clean out the fridge a bit, feel free to improvise with what you have on hand. Any mixture of berries and any flavor of jam will get along just fine in this lightly sweetened, malted crust. I personally can’t get enough of that indescribable malt flavor, but if you can’t get a hold of the flour, an equal measure of cocoa powder could create a delectable chocolate pastry shell instead.

Yield: Makes 10 - 12 Servings

Frozen Berry Tart

Perfectly refreshing for a steamy summer day, fresh berries meet a malted pastry crust in beautiful frozen harmony.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 7 hours

Total Time 8 hours 5 minutes

Ingredients

Malted Pastry Crust:

1 2/3 Cups All Purpose Flour
6 Tablespoons Cup Barley Malt Flour
2 Tablespoons Dark Brown Sugar, Firmly Packed
1/8 Teaspoon Salt
6 Tablespoons Vegan Butter, Chilled and Cut into Pieces
6 Tablespoons Vegetable Shortening
1 – 2 Tablespoons Ice Water

Mixed Berry Filling:

4 Cups Fresh or Frozen Mixed Berries
1/2 – 1 Cup Granulated Sugar*
3 Tablespoons Cornstarch
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Salt
1/2 Cup Apricot Jam or Preserves of Choice

Instructions

Beginning with the pastry, combine both flours, sugar, and salt in a large bowl. Add in the both fats, and use a pastry cutter or fork to cut them into the dry goods, until the mixture becomes a fairly coarse meal-like consistency with a few lumps, no larger than peas. Drizzle in 1 tablespoon of water, stirring well (I find this works best with your hands, to make sure everything is being thoroughly incorporated). If the dough is still too dry to fully come together, slowly drizzle in the remaining water until you achieve a cohesive ball. Press it together firmly, and shape into a flat round. Wrap with plastic and refrigerate for at least 1 hour before proceeding.
When you’re ready to bake, preheat your oven to 375 degrees and lightly grease and flour a 9-inch round fluted tart pan with removable bottom.
Toss together the berries, sugar (to taste), cornstarch, pepper, and salt in a large bowl, until the fruits are evenly coated and distributed. Set aside.
Retrieve your chilled crust from the fridge, and quickly roll it out on a well-floured surface to prevent it from warming up too much. It is a very fragile dough, so don’t panic if it tears or threatens to completely fall apart. Just move it as best you can into the prepared pan, and use your fingers to press it evenly into the bottom and up the sides, patching holes as necessary.
Spread your jam evenly across the empty pastry shell, and finally, top that with your berry mixture. Smooth down the filling so it’s not mounded up in the center, and bake for 40 – 45 minutes, until the crust is golden brown. The filling may still be very liquid, so handle it with care.
Let cool completely before covering and carefully moving into the freezer. Let freeze overnight, or at least 6 hours, until firm.

Notes

*Depending on what berries you choose and how ripe they are, their sweetness can vary greatly. To make sure that your tart isn’t too sweet or too sour, add the lesser amount of sugar at first, give the filling a taste, and adjust as desired.

Any mixture of berries and any flavor of jam will get along just fine in this lightly sweetened, malted crust. I personally can’t get enough of that indescribable malt flavor, but if you can’t get a hold of the flour, an equal measure of cocoa powder could create a delectable chocolate pastry shell instead.

Have Snacks, Will Travel

Armed to the teeth with various sweets and savories, the majority of our carry on luggage is typically composed of snacks. Considering this impressive stockpile, you’d think it was in preparation for a trip to a desert island or third world country. Rest assured, most won’t even be touched when all is said and done, but to ensure a happy trip, it’s critical for me to over-prepare and over-pack when it comes to the food. As soon as that plane lands 7 or 8 hours later, the biggest hurdle will be out of the way and an abundance of vegan options will again be available, but until then, there’s no telling what kind of inedible slop might be served. Sure, it may not be a big deal for some people to omit meals and go without, but trust me, you do not want to see me hungry; I do not take it well, to put it lightly. And for the sake of the people sitting next to me, I’ve learned to take matters into my own hands.

Through trial and error, I’ve found that simple snacks tend to work best in these situations; something easy to eat, not too messy, and not temperature specific. That means granola bars, rice cakes, trail mix, and crackers. Crackers are a dime a dozen really, and there are some seriously tasty options in even the most underwhelming markets these days, so why go through the trouble of making your own? Because they’re fast and simple to whip up, and endlessly customizable. Tell me, where else are you going to find smoky vegan “cheese” crackers, with just a hint of spice?

The tiny extra effort is absolutely worth it, whether you’re preparing for a long flight or just a day at home. Plus, as an added bonus, making these gave me the opportunity to play around with the latest vegan cheese product, and clean out the fridge a bit at the same time.

And if you’re not packing up and taking off somewhere, these babies are the perfect base for homemade Ritz Bitz-like cracker sandwiches (but better!) Just use a tiny dollop of leftover “cheese” spread between two crackers, and eat immediately. Unlike the originals, these are nowhere near as shelf stable- Which I happen to think is a good thing, quite frankly.

Yield: Yield Varies Depending on Cookie Cutter, but Approximately 70 – 80 Crackers if Using a 1 1/2-Inch Round Fluted Cookie Cutter

Smoky, Spicy Cheese Crackers

Crunchy, smoky vegan cheese crackers, with just a hint of spice.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

4 Ounces Vegan Cheddar-Style Spread*
1 Tablespoon Whole Flax Seeds, Ground
3 Tablespoons Olive Oil
1/2 Teaspoon Liquid Smoke
1 Cup White Whole Wheat Pastry Flour
1/4 Cup Nutritional Yeast
1 Teaspoon Kosher Salt (or 3/4 Teaspoon Table Salt)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Sweet Paprika
1/8 Teaspoon Turmeric
Pinch Cayenne
Pinch Freshly Ground Black Pepper

Instructions

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. Set aside.
Place the “cheese” spread, ground flax seeds, olive oil, and liquid smoke in your stand mixer or food processor, and mix briefly to combine.
In a separate bowl, whisk together all of the remaining dry ingredients, until the mixture is homogeneous and the spices are well distributed. Add this whole mixture into the mix of wet ingredients, and start your mixer on a low speed if using; pulse your food processor to combine. Allow the machine to run until the mixture comes together into a smooth, cohesive dough. It may take some time, so be patient, and do not add extra liquid to the dough.
On a lightly floured surface, roll the dough out very thin, to about 1/8th of an inch. Use any cookie cutter you desire. I like smaller crackers to nibble on, so I used a 1 1/2-inch round fluted cookie cutter. Transfer cut crackers to your prepared baking sheets, and re-roll scraps, cutting more crackers, until the dough is used up. Bake each sheet individually for 10 – 15 minutes, until very so slightly puffy and dry to the touch. They won’t really brown, so don’t panic if they don’t become golden around the edges. Let cool completely on the sheets, and store in air-tight containers at room temperature.

Notes

*In a pinch, plain vegan cream cheese could be used instead.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 325mgCarbohydrates: 28gFiber: 4gSugar: 1gProtein: 7g

August 14, 2010April 13, 2019

Hannah (BitterSweet)49 Comments

The First Tomato

There was just one single, solitary red orb, positively radiating life like a bright beacon in the night; it stuck out like a sore thumb in that sea of emerald green foliage. Though only the size of a marble, it weighed heavily in my mind, as every day it grew redder and more ripe. Grown from microscopic seeds, those supporting vines were the plants that no one believed would even grow. Sewn in unfriendly New England soil, known in particular for its abundance of large rocks, in a postage stamp-sized garden with moderate sunlight at best, planting them was a long shot from the start. By some miracle, and no small amount of love and long hours of weeding by my mother, those historically fickle plants not only grew, but eventually flowered, and then- Get this- Fruited. Such an ordinary act of nature that thousands upon thousands of gardeners must witness every year, but every time I gaze out at that patch of prolific greenery, I can’t hide my awe. We have our first tomato, perfectly shaped and colored, albeit of miniature size. But heck, size doesn’t matter. It could be as small as the head of a pin for all I care. That fact that it came into existence right here in my backyard, and is undeniably, utterly alive, well… I can’t think of anything that would taste quite so sweet.

August 11, 2010August 11, 2010

Hannah (BitterSweet)37 Comments