It’s a Set Up!

Ice cream is one of my all-time favorite photography subjects, so I really had a ball putting together my new ebook. The challenge of snapping that perfect shot before your carefully scooped spheres begin melting and pooling on the table just keeps me coming back for more. That, and the fact that the subjects must be quickly consumed once the camera is turned off, make for some great foodie photo fun. Previously, all of this work had to be done in the few hours in the day where the sun was at just the right position, otherwise the ice cream would melt at an incredible rate under the hot light, and all of the day’s work would thaw and waste away right before my eyes. Really, they don’t call it “hot” for nothing!

Now, things couldn’t be more different- It’s actually become a rarity for me to use natural light these days, working away in the darkness of the night to accomplish more than ever before.

If you had the chance to peruse that ebook, you should recognize this photo as the Rose Petal Ice Cream. A light, delicate little number that seems to simply glow. The secret behind that ethereal lighting is actually very simple…

Using the back of a chair to prop up my solid pink poster board, I start by laying the foundation with a smooth, seamless background. The strobe is positioned directly behind the set, facing away, with my usual white umbrella reflecting the flash back onto the subject, creating a nice, soft back light that highlights the edges of the ice cream. To soften the shadows in front, I set up my two little makeup mirrors on both sides.

Slight variations of this arrangement are my usual approach right now, and I couldn’t be happier with the consistently well-exposed results.

July 15, 2009July 15, 2009

Hannah (BitterSweet)34 Comments

Best Intentions

All too often, food manufacturers grow so large that their products become nothing more than numbers; Objects fit for consumption, but not necessarily thought of as nourishment, whether it be physical or spiritual. Food has so many roles to play, so many needs to fill, that to flatten it down to mere commodities should practically be a crime. Of course, this is the foodie in me speaking, but companies that care about their food beyond its revenue generally make better offerings, and that’s something everyone can appreciate. One such company is Bountiful Vegan, passionate about making vegan cookies that are not only delicious, but full of positive and uplifting energy. Sound a bit far fetched? Well, then you haven’t tried their Intention Cookies yet.

Not only do you get a fantastically tasty treat every time you buy one of their cookies, but a complimentary affirmation hidden inside the wrapper sweetens the deal. For anyone who’s had a rough day or could just use a little extra emotional boost, I can hardly think of a better combination. Each cookie is roughly the size of a small child’s head, by the way, and that alone should put a smile on your face!

Punctuated by a generous smattering of dark chocolate chips, the Love Cookie (orange chocolate chip) simply couldn’t be ignored, and didn’t last too long after being photographed. Turning out to be one of my favorites of the group, with such soft, gently yielding dough that would be good enough on its own, but positively shines next to the contrasting chocolate pieces. Happily, the chocolate is in perfect proportion to the cookie, and doesn’t overwhelm the delicate citrus notes that add just a light touch of zesty orange flavor. More exciting than your standard chocolate chip cookie, this is one that I can’t imagine would stick around many days in any house.

Nondescript and potentially easy to overlook, the Well-Being Cookie (pineapple coconut) is hardly as unremarkable as it may look. Possessing a firmer bite than the previous softie, and a slightly coarse texture thanks to the shredded coconut, eating this cookie is an entirely different experience. Generally “tropical” tasting, it’s hard to pick the pineapple flavor out of the mix, but there’s definitely something extra in there that couldn’t come from coconut alone. Pleasingly well-salted, it’s an overall well-balanced and inoffensive baked good. While this one wouldn’t be my first pick, I still had no trouble finishing it in the end.

In another interesting little twist on a classic flavor, the Harmony Cookie (lemon snickerdoodle) shakes up the simple spice-encrusted cookie with the bright pep of lemon oil. Cheerful as a sunny day, you can’t help but feel happy as you sink your teeth into that crackled crust of cinnamon and sugar. Satisfyingly chewy, the combination of textures is so perfectly addictive, they could very well be flavored with motor oil and they would still be hard to turn down. Thankfully, they’re absolutely delicious, gently perfumed with just a hint of lemon.

Saving what I hoped would be best for last, I finally dove into the Prosperity Cookie (choco choco-chip) with a voracious appetite. Surprisingly restrained in the sugar department, it was markedly less sweet than the previous baked beauties. More “adult” in flavor, featuring some bitter undertones of cocoa powder and accented by the much needed richness of the chocolate chips. Good, but not stellar, I’m starting to think that the previous knock-out flavors may have just set my expectations of this last cookie too high.

If you care about what you eat, and have a serious sweet tooth to satisfy, this is one compassionate business that you should definitely support. And who knows- You may just feel so inspired after eating one of these treats as to actually go out and accomplish your intentions!

July 8, 2009

Hannah (BitterSweet)27 Comments

Hop On Over

What’s sweet, minty, and green all over? Don’t worry, it’s not the set up for a bad joke, but a grasshopper pie! With roots going back only to the 60’s, it’s a relative new comer on the pie scene, and yet no one is quite sure where the name came from. I might speculate that it’s “green as a grasshopper,” but then why didn’t they call it frog pie, or Calyptomena viridis pie? Not as catchy? No, I can’t imagine that’s the reason…

It was allegedly said that “dinner guests sometimes click their heels with glee over a superb dessert,” but if that were the case, why aren’t there more grasshopper desserts? Wouldn’t we all be clicking our heels over every molten chocolate cake that crosses our lips?

Anyway, enough silliness, because this is one serious pie. Fortified with a splash of creme de mènthe and chilled, it’s a nostalgic adult treat that absolutely screams summer. Traditionally composed of marshmallows and cool whip, it’s one recipe that was all but off limits until recently, but all that has changed thanks to the brilliant Dandies Marshmallows. Now that vegan marshmallows are more abundant, I can even justify using a whole bag in one recipe!

My take on grasshopper pie has some significant differences from the original, however- Most notably, mine gets its bulk and lovely green hue thanks to some creamy avocados, not artificial whipped topping or nasty green dye. Freezing it makes for a truly refreshing treat, and gives it the added bonus of being stable enough to make popsicles out of. Pi-sicles, if you will. Yes, you heard me right- Frozen grasshopper pie on a stick, dipped in chocolate!

What are you waiting for? This a pie that belongs on your summer menu, one way or another!

Yield: Makes 8 - 10 Servings

Frozen Grasshopper Pie

Name: Frozen Grasshopper Pie
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 50 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 Cups Chocolate Cookie Crumbs (15 Chocolate Sandwich Cookies); 5 Tablespoons Vegan Butter, Melted; 1 Cup Pureed Avocado (From About 2 Small, Ripe Avocados); 1 Teaspoon Lemon Juice; 1/4 Cup Crème de Menthe*; 1 10-Ounce Package Vegan Marshmallows; 1/4 Teaspoon Salt; 1/2 Teaspoon Peppermint Extract; 1/2 Teaspoon Vanilla Extract

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 4 hours 30 minutes

Total Time 4 hours 50 minutes

Ingredients

Chocolate Crust:

1 1/2 Cups Chocolate Cookie Crumbs (15 Chocolate Sandwich Cookies)
5 Tablespoons Vegan Butter, Melted

Mint Filling:

1 Cup Pureed Avocado (From About 2 Small, Ripe Avocados)
1 Teaspoon Lemon Juice
1/4 Cup Crème de Menthe*
1 10-Ounce Package Vegan Marshmallows
1/4 Teaspoon Salt
1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Vanilla Extract

Instructions

Begin by combining the cookie crumbs and melted butter in a large bowl, and stir well until there are no dry spots. Transfer this mixture to a 9-inch round pie tin, and use your fingers to press it evenly across the bottom and up the sides. Place the crust in your freezer until firm, at least 30 minutes.
Meanwhile, you can start preparing the filling. Puree your avocado using a blender or food processor, along with the lemon juice and crème de menthe. Scrape down the sides of the bowl periodically ensure you have no lumps of avocado. Set aside.
Place all of the marshmallows in a medium sauce pan, and set it over moderate heat. Stir continuously until the marshmallows have completely melted, and quickly transfer the marshmallow goo into your food processor or blender. Pulse to combine, and add in the salt, mint, and vanilla extract. Scrape down the sides once or twice between pulses, until the mixture is homogeneous. Pour into your frozen crust, and return the whole thing to the freezer.
Let freeze for at least 4 hours, until set and sliceable. If desired, top with chocolate shavings, curls, or ganache.
Alternately, cut into 8 slices, insert lollipop or popsicle sticks into the side crust, and dip in homemade magic shell (a double batch will cover the whole pie nicely and leave you with plenty leftover for other ice cream treats.)

Notes

*To make this pie kid-friendly, replace the alcohol with 1/4 cup plain non-dairy milk and 1 teaspoon peppermint extract.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 255Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 173mgCarbohydrates: 37gFiber: 2gSugar: 25gProtein: 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.

July 6, 2009December 14, 2021

Hannah (BitterSweet)75 Comments

Olive You

Despite the fact that the 4th of July is perhaps the most predictably scheduled holiday on the calendar, I still feel blindsided by its seemingly sudden approach. It’s hard to believe that it’s even July already- What happened to the other 6 months that are supposed to come before it? I can’t recall a single one.

No need to panic though, Independence Day is such a laid back and happy-go-lucky event that there’s rarely much preparation to be done in advance. Slice up a big watermelon, pack a giant cooler full of ice, sodas, and beer, and I’d say that you’re all set for a party. Once your guests come, toss some veggie burgers and dogs on the grill, and then drag the kids down to the beach at night to watch the fireworks. Sounds like a pretty good day, right?

Well, if that’s not enough for you, here’s one super simple hors d’oeuvre that you can whip up and impress your friends with. Tapenade, a basic paste made of pureed olives, is not a new concept in the least, but only recently have I gained an appreciation for olives and discovered how delicious they can be. Now, I’ve found myself smearing this chunky dip over crackers, in sandwiches, and even stirred into hot pasta. My version is somewhat heavy on the garlic, but not so much so that you have to worry about garlic breath after enjoying a dollop.

Although some tapenades are completely smooth, I prefer mine with a bit of texture, so I only pulse the mixture in the food processor. You’re welcome to puree the heck out it if you prefer.

Yield: Makes 1 Cup; 16 Servings

Roasted Garlic Tapenade

This chunky kalamata tapenade is is somewhat heavy on the garlic, but not so much so that you have to worry about dragon breath after enjoying a dollop.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1 Cups Kalamata Olives
1/2 Teaspoon Kelp Powder (Optional)
1 Tablespoon Balsamic Vinegar
4 Cloves Roasted Garlic
1/2 – 1 Teaspoon Fresh Rosemary
1 Tablespoon Olive Oil

Instructions

Place all of the ingredients in your food processor or blender, and pulse until everything is well-incorporated but still slightly chunky. Dish it up alongside chips or crackers for a “self-serve” kind of snack, or spoon a dollop on small pieces of toast and top with fresh chives for easy little crudites.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 27Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 54mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

July 3, 2009February 26, 2019

Hannah (BitterSweet)21 Comments

Perfect; Parfait

“A verrine? What’s a verrine?” the conversation would always start, furrowed foreheads and confused, half-squinting eyes included.

Handing out a glass to each member of the family, each piece of dinnerware mismatched and slightly different from the last, it was a bold move to present something like this. It would have taken just a plain old slice of chocolate cake to please this crowd, but oh no, going the easy route for a family gathering just wouldn’t do. Such a great opportunity to ~~test~~ feed my recipes to a large, more varied audience was simply too tempting to pass up!

I struggled to define it, mumbling something about layers of sweet components, but then realized that there are savory verrines out there, too.

“Okay, well you could also call it a parfait…” That’s less intimidating, right? Faces all around seemed to relax a bit and approach with less trepidation, but still, this blood-red custard topped with a fluffy white cloud lacked a name.

Chilled and refreshing, pureed raspberries cooked with a touch of agave conceal a handful of diced crystallized ginger at the very bottom, making for a spicy surprise. Crunchy, chocolate-coated rice cereal is sprinkled on top, lending a crispy contrast to the previous smooth layer. Finally, my standard coconut whipped cream tops things off, and a few shreds of lightly toasted, fancy flaked coconut crown the whole piece. In short, it’s delicious, easy to eat and enjoy, but complicated to explain.

But some of the best things are seemingly inexplicable like that. Just the other day, I got some equally inexplicable and astonishing news: It seems I’ve been nominated for 3 different categories of the 2009 Veggie Awards! Vying for the title of Favorite Blog, Favorite Cookbook Author, and Favorite VegNews Column, I’m still struggling to find appropriate words, but for now at least, let’s start with… Wow, and of course, THANK YOU! I know I’m up against some stiff competition in all arenas here, so I need your help: Please, please, go vote for me!

And then once you do that, make sure you hop right on back here, and get the recipe for my equally puzzling, but gratifying parfait. Maybe you’ll even have the creativity to think of an appropriate name when you serve it!

Yield: Makes 8 - 12 Servings

Raspberry-Ginger Parfaits

Prep Time 40 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 50 minutes

Ingredients

Raspberry Pudding:

4 Cups Raspberries, Fresh or Frozen
1/3 Cup Light Agave Nectar
1/4 Cup Orange Juice
1 Tablespoon Cornstarch
1 1/2 Teaspoon Agar Powder
1/2 Cup Finely Diced Crystallized Ginger

Chocolate Crunch:

3 Ounces Bittersweet Chocolate, Coarsely Chopped
2 Tablespoons Olive Oil
2 1/2 Cups Crispy Brown Rice Cereal
1/2 Teaspoon Instant Coffee Powder
1/4 Teaspoon Salt

Coconut Whipped Creme:

1 (25.5-Ounce) Can Coconut Milk, Chilled
1/4 Cup Confectioner's Sugar
1 Teaspoon Vanilla Extract

Instructions

Using a blender or food processor, thoroughly puree the raspberries so that the mixture is as smooth as possible. Pass it through a fine mesh strainer, and discard the solids. You should be left with about 2 2/3 cup of seedless raspberry puree; if you end up with less, add apple juice until you reach that amount.
In a medium sauce pan, whisk together the seedless puree, agave, orange juice, cornstarch, and agar vigorously to prevent any of the dry ingredients from clumping. Once homogeneous, set the sauce pan over medium heat, and stir occasionally. Meanwhile, distribute about 1 tablespoon of the diced ginger into the bottom of each of your (8 – 12) parfait glasses.
When the mixture just begins to boil, quickly turn of the heat, and pour an equal amount into each glass. Allow the raspberry layer to cool at room temperature until solidified (about 1 hour) before transferring all of the glasses into the refrigerator to chill.
To make the chocolate crunch, place the chocolate and oil in a microwave-safe dish, and heat them for about 1 minute, checking at 30 seconds to ensure that the mixture doesn’t burn. Stir well until completely smooth and all the pieces of chocolate have melted.
In a large bowl, combine the brown rice cereal, coffee powder, and salt. Pour the chocolate mixture in, and mix well with a large spatula, being careful not to crush the cereal. Once well coated, pour the cereal out onto a silicone baking mat, and spread it out into as thin a layer as possible. Place this in the refrigerator to solidify (about 30 minutes.)
For the coconut whipped cream, do NOT shake the can of coconut milk. Simply open the can and use a large spoon to skim off all of the thick cream on top. You will be left with some thin coconut milk in the bottom of the can, but you can use that in another recipe. Place the coconut cream, confectioner’s sugar, and vanilla in your stand mixer, and whip on high for about 5 minutes, until thick and fluffy like whipped cream.
To assemble your parfaits, crumble pieces of the chocolate crunch into each glass to form an even layer. Spoon the coconut whipped creme on top, and garnish with lightly toasted coconut flakes and/or additional fresh raspberries if desired.

Churn! Churn! Churn! (To Everything There is a Season)

Yes indeed, if there were ever a season for ice cream, it would have to be now or never. Churning day and night, my poor ice cream maker has not gotten a minute to rest since there was a fine frost on the windows, and its duties have only multiplied since I picked up a copy of The Vegan Scoop, the latest creation from Wheeler del Torro, the frozen dessert mastermind behind Wheeler’s Vegan Ice Cream. Instantly smitten upon first lick, these were some sweet recipes that I was positively clamoring to get my hands on even before I heard that a book might be in the works. How lucky that Wheeler was generous to share his secret formula!

And what a bang-up formula this is. Simple, fool-proof, and composed of ingredients that absolutely everyone should have no trouble getting a hold of, it was a breeze to mix up each flavor in no time. Measurements are also listed in metric right alongside the US cups and spoons, so I was thrilled to just toss the whole thing onto my scale and get cooking.

Lured in by the abundant color photos and overall aesthetically pleasing design, there’s no denying that this is one beautiful book. Recipes run the gamut from classic parlor favorites to exotic novelties, such as a very adventurous Seaweed Ice Cream, so there’s no lack of fun choices or ideas here. Desserts to serve alongside your frozen treats are found scattered thought the pages, in addition to a dedicated chapter at the very end of the book.

My first choice was easy- Chocolate. Dressing it up with a touch of peppermint extract and a few chopped mint-filled sandwich cookies, it was as rich as super-premium ice cream, and dangerously addictive. A runaway hit, I don’t think that this batch lasted beyond a single day.

Curious as to how whole fruit might be incorporated successfully in a frozen dessert, the Apple Pie ice cream quickly caught my eye while flipping through the vibrant pages. Although the sauteed apples themselves turned out to be incredibly saturated with an egregious dose of cinnamon, the flavor mellowed considerably when combined with the custard base. Admittedly not my top pick, as I found the icy chunks of apples somewhat off-putting, I still had no trouble polishing off this quart.

Seeking a delicious use for an abundance of fresh, seasonal strawberries, the Strawberry ice cream was an obvious choice. Sweet, uncomplicated, and reminiscent of the bright pink strawberry milk I once enjoyed as a child, this simple flavor proved to be surprisingly comforting. Kids would undoubtedly adore it, but all the same, adults may covertly sneak spoonfuls while no one’s looking.

Finally, gravitating towards another love of mine, trying the Coffee ice cream recipe was practically a necessity. Unfortunately, I found it to be far too mild for my tastes, and wouldn’t make it as written again.

The Vegan Scoop excels at providing inspiration for new flavor combinations and platings, encouraging cooks to get creative in the kitchen without letting a drop of dairy get in the way. It may not be the book for “advanced” ice cream makers, as most of the recipes use the same formula over and over again, switching out one ingredient to create a new flavor. That structure and guidance may be useful to others though, so it’s a matter of preference. Just beware of filler and repetition, like the recipe for espresso ice cream… Which is exactly the same as the coffee ice cream, but with- You guessed it- Brewed espresso instead of coffee.

Unable to resist the temptation, a sundae with Wheeler’s Blondies sounded like a fabulous treat. These bars err on the cakey side of the equation, but all shortcomings were easily overlooked once topped with ice cream, caramel, chocolate chips, and raspberries. Now that’s one sweet way to cool off this season!

June 29, 2009

Hannah (BitterSweet)36 Comments