Around the World in 80 Plates: Marrakech, Morocco

Synonymous with both tea and a blend of herbs and spices born from within its bustling marketplace, Marrakech, Morocco is a city that truly has its own distinct flavor. The entire continent of Africa remains largely a mystery to me, having never visited any corner of this huge section of the world, and yet I feel strangely connected to Morocco in particular, all thanks to its strong food culture. Two of the most amazing ladies I worked with, side by side for many years at Health in a Hurry, both hailed from this northern nation. So many of the recipes were infused with their unique palate of flavors, that they became a common, comforting taste, even in our sleepy little New England town.

Upon hearing that this was the next destination on our frenzied food tour, immediately my mind went to tagines. Perhaps the best known of all Moroccan dishes, most modern renditions aren’t even made in the vessels they’re named for- At least, on US soil, that is. Still, I fought the urge to take the easy way out. It may be a culture with a sweet tooth, but desserts are often that final course that American restaurants inevitably ruin. Delicate pastries somehow turn into soggy, leaden mush, and fruit salads leave me uninspired. Thus, with only the idea of Moroccan ingredients and sensibilities to guide me, I found my answer… With a more modern twist.

Mourad, a cookbook that bills itself as “new Moroccan” cuisine and is derived from the fine dining establishment of Aziza in San Francisco, held the answer to my prayers. A startlingly Italian-sounding panna cotta got my wheels turning, and from there, everything simply fell into place. Delicate rose water perfumes the firm pudding itself, which is placed atop a shallow pool of pale pink hibiscus sauce. Lightly spiced almond brittle is the crown to this humble tower, with orange supremes, pomegranate arils, and fresh mint leaves accenting with their fresh, bright, fruity flavors. Incredibly, it all came together in the eleventh hour, bringing this exotic yet curiously familiar palate of sweet seasonings back into my kitchen again at last.

Yield: Makes 6 Servings

Rosewater Panna Cotta

Name: Rosewater Panna Cotta
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Yield: 6
Cuisine: Moroccan
Ingredients: 2 Teaspoons Agar Powder; 2/3 Cup Plain Non-Dairy Milk; 6 Tablespoons Granulated Sugar; 2/3 Cup Vegan Sour Cream; 1 1/2 Cups Greek Coconut Yogurt; 2 Teaspoons Rosewater; 1/2 Teaspoon Vanilla Extract; 2 Cups Cold Water; 3 Bags Hibiscus Tea; 1/2 Cup Granulated Sugar; 1 Teaspoon Orange Zest; 2 Tablespoon Cornstarch; 1 Cup Granulated Sugar; 2 Tablespoons Water; 2 Tablespoons Light Corn Syrup; 1/8 Teaspoon Ground Cinnamon; Pinch Salt; 1 Cup Sliced, Toasted Almonds; Pomegranate Arils; Orange Supremes; Fresh Mint Leaves

Delicate rosewater perfumes this firm pudding, which is placed atop a shallow pool of pale pink hibiscus sauce. Lightly spiced almond brittle is the crown to this humble tower, with orange supremes, pomegranate arils, and fresh mint leaves accenting with their fresh, bright, fruity flavors.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 3 hours

Total Time 3 hours 55 minutes

Ingredients

Panna Cotta:

2 Teaspoons Agar Powder
2/3 Cup Plain Non-Dairy Milk
6 Tablespoons Granulated Sugar
2/3 Cup Vegan Sour Cream
1 1/2 Cups Greek Coconut Yogurt
2 Teaspoons Rosewater
1/2 Teaspoon Vanilla Extract

Hibiscus Sauce:

2 Cups Cold Water
3 Bags Hibiscus Tea
1/2 Cup Granulated Sugar
1 Teaspoon Orange Zest
2 Tablespoon Cornstarch

Almond Brittle:

1 Cup Granulated Sugar
2 Tablespoons Water
2 Tablespoons Light Corn Syrup
1/8 Teaspoon Ground Cinnamon
Pinch Salt
1 Cup Sliced, Toasted Almonds

To Serve:

Pomegranate Arils
Orange Supremes
Fresh Mint Leaves

Instructions

Lightly grease six 3 1/2-Inch fluted mini tart or brioche molds and place them on a sheet pan for easier maneuvering. Set aside.
In a small saucepan, vigorously whisk together the agar, non-dairy milk, and sugar until there are no lumps remaining. Set the pan over medium-low heat, and gently whisk until the mixture begins to bubble and thicken. Take the pan off the stove to stir in both the sour cream and coconut yogurt, mixing until smooth, and then return it to the heat very briefly.
Cook the mixture just until bubbles begin to slowly break on the surface, whisking the whole time. Add in the rose water and vanilla, whisk to incorporate, and quickly transfer the contents of the saucepan to your prepared molds. Gently tap each one on the counter to knock out any air bubbles before smoothing out the tops with a spatula. Let cool completely at room temperature before thoroughly chilling.
For the hibiscus sauce, plunk the tea bags into the water in a small saucepan. Place it on the stove over medium heat, and bring to a boil. Immediately turn off the heat and cover, allowing the tea to steep for 20 – 30 minutes. Once deeply rose red in hue, remove the tea bags and allow the excess liquid to drip out, but do not squeeze them- This will cloud the mixture.
Separately, stir together the sugar, orange zest, and cornstarch until thoroughly combined, and add these dry goods into the saucepan. Return it to the heat, and cook, stirring occasionally, until the sugar is dissolved and the liquid bubbling and fully thickened. Let cool before chilling in the fridge.
To make the almond brittle, begin by combining the sugar, water, corn syrup, cinnamon, and salt in a medium saucepan over moderate heat. Resist the urge to stir, and gently swirl the pan to mix the contents instead. Bring the mixture up to a boil, and continue to cool until the sugar caramelizes and turns a pale amber color.
Meanwhile, set out a silicone baking mat or piece of parchment paper nearby where the brittle can come to rest. Once the sugar syrup has reached the right shade of golden brown, quickly stir in the sliced almonds to coat them evenly in the mixture, and waste no time in pouring everything onto your prepared baking mat or parchment. Smooth out the brittle into as thin a layer as possible. Let cool completely before breaking it into pieces.
To serve, spoon about 1/4 – 1/3 cup of the hibiscus sauce onto the plate, and turn out one panna cotta on top. Wedge a piece of the almond brittle into the crest of the panna cotta, fan out three citrus surpremes alongside, and sprinkle pomegranate arils on top. Finish it all off with a few mint leaves to garnish. Repeat for the remaining plates.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 584Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 3mgSodium: 220mgCarbohydrates: 101gFiber: 5gSugar: 91gProtein: 10g

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.

For participating in this competition, Bravo has compensated me for my time, but all recipes and opinions are solely my own.

May 28, 2012October 24, 2025

Hannah (BitterSweet)22 Comments

London Calling

Perhaps you’ve noticed, but things have been a bit more quiet than normal around here lately. Final exams have passed, and the photos are coming in fast and furious, but the number of forthcoming posts haven’t reflected that in the least. Truth be told, it’s because no one was home at BitterSweet head quarters. Maybe I failed to mention the fact that I was slipping away to London for a week? A quick jaunt across the pond, I hardly had time to get my feet beneath me before it was time to hop a plane back home again, but the brief break was entirely necessary. A few days to indulge a sense of adventure, explore a new corner of the world, and actually think about something other than food 24/7. It’s a truly refreshing change of pace! Thus, it may not have been a foodie’s dream getaway, but I still have plenty of photos and stories to share…

Continue reading “London Calling” →

May 25, 2012May 25, 2012

Hannah (BitterSweet)39 Comments

Around the World in 80 Plates: Barcelona, Spain

Pack your bags and don’t forget your sunscreen- For the next leg of our global cooking conquest, we’re headed to Spain! Barcelona, Spain, to be precise, where dishes sparkle with bright, bold, and fearless flavors. Making paella may be the extent of my experience with this vast, richly varied cuisine, but it’s from that generous hammered metal pan that I drew inspiration for this week’s well-traveled recipe. Rice and vegetables needn’t apply, however, because this is a job for saffron alone. The signature spice that breathes life into this savory simmered rice is just as well suited to savory tastes as it is sweet.

Ice creams still churning endlessly on my mind, a glorious, golden saffron scoop was an irresistible concept. An ideal treat for such the perpetually warm climate of Spain, or the increasingly sweltering summer days ahead for most of us at home, a fuss-free and refreshing recipe was the only way to go. Fine delicacies such as saffron need little to make any dish pop, but I couldn’t help but gild the lily further with a smattering of crunchy cashews. Lending their roasted, slightly salty flavor to the party, their gentle nutty taste is the perfect compliment.

Yield: Makes About 1 Quart

Saffron Cashew Ice Cream

Golden threads of saffron infuse this creamy frozen treat with delicate, nuanced flavor that's as rich as its color. Crunchy toasted cashews add a satisfying textural contrast and nutty finish.

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 12 hours

Total Time 12 hours 40 minutes

Ingredients

2 2/3 Cups Plain Non-Dairy Milk
1/4 Teaspoon Saffron
3/4 Cup Roasted and Lightly Salted Cashews, Divided
1/2 Cup Granulated Sugar
3 Tablespoons Light Agave Nectar
1 Tablespoon Arrowroot
2 Teaspoons Cornstarch
1 Teaspoon Vanilla Extract

Instructions

For starters, combine the non-dairy milk and saffron and let sit for 8 – 12 hours, or overnight to infuse.
Once the saffron has turned the “milk” a golden-yellow color after a nice, long soak, pour that liquid into the canister of your blender. Add 1/4 cup of the cashews along with the sugar, agave, arrowroot, and cornstarch. Roughly chop the remainder of the nuts and set them aside for later.
Blend on high speed until the nuts are completely pulverized and the whole mixture is completely smooth. This may take as long as 8 – 10 minutes if you’re not using a high-powered model, so be patient.
Pass the mixture through a fine strainer to filter out any remaining cashew pieces. Transfer the smooth base into a medium saucepan and begin to cook over moderate heat. Whisk periodically until it reaches a rapid bubble. Turn off the heat and add in the and vanilla. Cool and then let it sit in the fridge for at least 3 hours, until thoroughly chilled.
Churn in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes of churning, introduce the remaining chopped cashews directly to the machine while it continues to spin, evenly distributing the pieces throughout the soft ice cream. Transfer to an air-tight container and store in the freezer for at least 3 hours, to fully solidify, before serving.

Food and Fashion, Part Two

In case you missed it, click here to see part one.

Pepper Spectacles

Bowtie Buttons

Lavash Clutch

Romaine Mini Skirt

Bouquet Garni Boutineer

Orange Headphones

May 17, 2012May 17, 2012

Hannah (BitterSweet)25 Comments

Around the World in 80 Plates: Lyon, France

Moving right along on our culinary world tour, our next stop will be in Lyon, France! Although I’ve never been to Lyon, I have visited Paris, and am rather familiar with one French specialty in particular… Pastry! As soon as I learned of this destination, there was no doubt in my mind that another grand dessert experiment was in store. How many times do I have the opportunity to let loose and go wild with chocolate, sugar, and cake? Perhaps more than the average person, true, but French pastries are something different altogether.

Recalling towers of multi-colored macaron shells, spiraling upwards to impossibly tall heights, and glass cases lined with glittering fruit tarts so dazzling, they could easily be confused with a jeweler’s wares, all my inspiration could be found in one memory of one patisserie. Pierre Hermé, the so-called “Picasso of Pastry,” pairs daring flavors into modern pastry presentations, which is right up my alley.

On my “dream pastry challenge” list, (Yes, such thing really does exist! The pages are lined with ideas of croquembuche and napoleons, but those are for another day) there sat the scribbled title of “plaisir sucré.” An individual portion that unflinchingly packs in the chocolate in a layered attack that seems greater than each component would be capable of. Originally based on a hazelnut cake and hazelnut praline foundation, followed by waves of milk chocolate, I just had to put in my own little twist. Speculoos is my secondary flavor, playing harmony to many shades of dark chocolate instead. There’s a lot going on in each bite, so let me break it down for you…

Though far from perfect, it felt as though I had scaled Mount Everest when that final sheet of chocolate fell into place. It’s true, I could use a whole lot of work on my chocolate skills, but a nice transfer sheet covers a multitude of tempering sins. I’m not sure that Monsieur Hermé would approve of my eggless and dairy-free rendition on his masterwork, but I’m fairly certain that my tasters did, in any event. Who knows if the competitors on the upcoming episode will turn to pastry, but I would crown them the winner right then and there if they did the French tradition justice! Tune in when Around the World in 80 Plates heads to France, this Wednesday at 10/9c on Bravo, to find out.

Yield: Makes 18 - 24 Servings

Speculoos Plaisr Sucré

Originally based on a hazelnut cake and hazelnut praline foundation, followed by waves of milk chocolate, I just had to put in my own little twist. Speculoos is my secondary flavor, playing harmony to many shades of dark chocolate instead.

Prep Time 1 hour 30 minutes

Cook Time 20 minutes

Total Time 1 hour 50 minutes

Ingredients

Chocolate Sheets:

10 Ounces Dark Chocolate, Finely Chopped, Melted, and Tempered

Bittersweet Ganache:

12 Ounces Bittersweet Chocolate, Finely Chopped
3/4 Cup Plain Non-Dairy Milk

Speculoos Dacquoise:

3/4 Cup Speculoos Spread
1 Cup Water
1/2 Cup Confectioner's sugar
1 Teaspoon Vanilla Extract
1 Cup Cake Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Roughly Crushed Speculoos Cookies

Speculoos Praline:

1 1/3 Cups Speculoos Spread
6 Ounces (1 Cup) Semi-Sweet Chocolate Chips, Melted
1/4 Cup Vegan Butter, Melted
2 Cups Crispy Rice Cereal

To Assemble:

Chocolate Chantilly

Instructions

Starting with the chocolate sheets, use an offset spatula to spread your tempered chocolate onto plain acetate sheets, or chocolate transfer sheets, large enough to cover a baking sheet. Mine had been rolled up for quite some time, so in order to get it flat, I had to tape down the corners with masking tape; you may choose to do the same, just to prevent it from sliding around. Spread the chocolate very thinly (thinner than is pictured- these layers were a bit tough to get a fork through) and as evenly as possible.
Allow them to set, undisturbed, until completely solidified. If your kitchen is particularly warm, you can place the whole sheet in the refrigerator to help them firm up. Once solid, warm a sharp knife to allow for smoother cuts, and slice the sheet into 2 x 4-inch rectangles. Set aside.
Next up, prepare the ganache. Simple place the chocolate and “milk” in a microwave-safe dish, and heat on full power for 60 seconds. Let sit for 60 seconds more, and then stir thoroughly, until completely smooth. If there are still a few stubborn pieces of chocolate that haven’t fully melted, heat again at intervals of 20 seconds, stirring well after each heating, until smooth. Let cool until firm enough to pipe. You may wish to hasten the process by chilling the mixture in your fridge, but don’t just leave it there, because it will set to hard if allowed to reach such a cold temperature. Set aside.
Moving on to the dacquoise, preheat your oven to 325 degrees and lightly grease a 15 x 10-inch jelly roll pan.
Place the speculoos spread, water, sugar, and vanilla in your blender, and process to emulsify. Scrape down the sides of the container if any of the spread is sticking, and blend once more, until the liquid mixture is entirely homogeneous.
Separately, whisk together the flour, baking powder and soda, and salt in a large bowl. Pour the liquid mix into the dry goods, and whisk just until the two are combined to create the batter. Transfer to your prepared jelly roll pan, and smooth it out into a thin but even layer. It may not seem like enough cake to cover all that space, but just keep spreading and you’ll get there! Sprinkle the crushed speculoos cookies equally over the entire surface.
Bake for 15 – 18 minutes, until lightly browned around the edges and a toothpick inserted into the center pulls out cleanly. Let cool completely before proceeding.
For the praline, simply mix together all of the ingredients until well incorporated, and quickly spread it on top of your cooled sheet of cake. This mixture is extremely thick and sticky, so I would highly recommend lightly greasing your offset spatula before going at it. It only gets thicker as it cools, too, so don’t waste any time or let it sit there unattended! Spread it out as evenly as possible, to ensure that the rest of your layers follow suit.
Lastly, prepare the chocolate chantilly according to the recipe linked, and take a moment to thank Hervé This for his brilliance.
Okay, now we’re finally ready for assembly! Slice the praline-topped cake into rectangles measuring 2 x 4-inches. Load the ganache into a pastry bag fitted with a medium-sized round tip, and pipe ganache in a zigzagging pattern across the top of each piece. Place a sheet of chocolate on top, and pipe another zigzag of ganache over that. Add another sheet of chocolate, and now grab your chocolate chantilly. Place that into a second piping bag, this one fitted with a large round tip, and pipe two straight lines lengthwise down each piece. At long last, finish it all off with a third sheet of chocolate.
You’re done! Now, savor every single bite; this isn’t an ordinary, everyday sort of treat!

The Mother of All Days

First, I believe there’s some unfinished business to attend to: Someone won a copy of Dreena’s latest masterpiece, Let them Eat Vegan! The random number generator has spoken…

That means that Faith gets it!

Good pick, Faith! The Quinoa Nicoise also caught my eye, so perhaps that will be the next dish on my menu, too.

Best of all, Dreena has now released the recipe for those Pan Fried Falafel that so many of you were drooling over, so you can get a good taste of what this cookbook is all about! A word of warning though: You may find it impossible to resist avoiding the book after making these delicious patties. Trust me, they taste even better than they look.

Time has gotten away from me yet again, and although I have humble plans in place to celebrate my mother on Sunday, I’m still dreaming of a full brunch menu that would spoil her rotten. She really does deserve as much, and more, for putting up with my antics. I have a feeling you might have a mother like that in your life, too. On the off-chance that you haven’t yet locked in your game plan and don’t know what to serve, here’s a suggestion of my ideal Mother’s Day brunch menu…

Bloodless Mary

Make sure these have at least a splash of good vodka when you make them. You know, for mom. Of course.

White Asparagus Gazpacho

Spring Fava Bean Salad

It’s still a bit early in the season for fresh fava beans, depending on your location, so consider subbing in green peas or shelled edamame instead.

Veggie Tofu Scramble

Four-Leaf Clover Rolls

Make these ahead of time, so you can simply pop them in the oven briefly to warm before serving.

Vanilla Bean “Honey” Ice Cream Sandwiches with Black Tea Graham Crackers

Without graham crackers, this ice cream is one of the easiest that I know, so feel free to just get to the good stuff and serve it in scoops. Just don’t forget the Pomegranate Caramel Sauce to dress things up a bit!

Happy Mother’s Day, to everyone that is a mom or has a mom!

May 12, 2012

Hannah (BitterSweet)9 Comments