Batting a Thousand

For a soft-spoken gal with a powerful fear of public speaking, one thousand posts is a stunning, if not downright shocking, milestone. Who knew I had so much to say in the first place? Strung together in bits and pieces, wedged between questionable punctuation, and tucked around photos and recipes, it’s taken an unbelievable number of words to glue this little blog together. Ironically, I’m having trouble verbalizing what all of those words mean to me, and the fact that anyone would take the time to read them all.

Can you feel the love?

That’s why, on this 1000th post, I want you to do the talking. Tell me about anything you’d like, be it about blogs in general, things you’ve enjoyed on this blog (Have you made my recipes? Tried my craft patterns? Call me a narcissist, but I love hearing about that!) or just what’s on your mind at the moment. Free choice! In exchange, I want to share with you my biggest giveaway yet…

The email marketing provider Little Green Plane has given me 6 x $25 Amazon.com vouchers to give away. For those playing along at home, that’s a total of $150 up for grabs! Though you’re free to choose anything your heart desires, I might suggest that it’s the perfect amount to snag one of my current cookbooks, or pre-order the latest to complete your collection (I can dream, right?)

To reward all you faithful regulars, this will be a speed-round contest. It will run only through the weekend, until Midnight EST on Sunday, April 22nd, with the six (!) winners announced shortly thereafter. Just make sure you enter a valid email address so that I can get in touch, and do me the favor of only entering once per person. It makes it so much easier to determine the winners via the all-knowing random number generator.

April 20, 2012April 20, 2012

Hannah (BitterSweet)151 Comments

The Drunken Grape

It’s reasonable to expect a scorching summer ahead, at the rate the temperature is rising already. When was the last time you could even dream of donning shorts and flip flops come mid-April? It may be a sign of worse things to come, but right now, this sudden taste of the tropics is a welcome wake-up call from winter. Best of all, it’s now perfectly reasonable to bust out that ice cream maker and get churning, no further excuses necessary.

Rum raisin would have to be on the short list of classic parlor flavors, an essential scoop that must make every menu worth its salt. Sure, raisins can be a polarizing ingredient in desserts, but when soaked in spirits and thoroughly intoxicated on a heady mix of rum and sugar, what’s not to love? A mere replication of this tried-and-true formula wasn’t enough to satiate my appetite for experiment though, and my mind turned to other candies and successful raisin dessert mash-ups.

Ultimately an amalgamation of both the classic rum raisin ice cream and yogurt-covered raisins, the resulting marriage of tart, sweet, and slightly boozy makes me wonder why no one makes the traditional candies infused with spirits in the first place. Do yourself a favor and lose the the waxy coatings in favor of a smooth and creamy coat of thickened vegan yogurt- You’ll end up with not only a healthier treat, but a much more satisfying and grown-up option as well. This particular recipe may have been cut from the final line up in Vegan a la Mode, but there’s yet another rendition on this drunken raisin dessert, with a more chocolaty twist…

Yield: Makes About 1 Quart

Rum Raisin Frozen Yogurt

Name: Rum Raisin Frozen Yogurt
Prep time: 30 min
Total time: 12 h 30 min
Yield: 1
Cuisine: African
Ingredients: 3 Cups (1 24-Ounce Container) Plain Soy or Coconut Yogurt; 2/3 Cup Granulated Sugar; 2/3 Cup Raisins; 3 Tablespoons Dark Rum; 2 Teaspoons Vanilla Extract; 1/4 Teaspoon Salt

An amalgamation of both the classic rum raisin ice cream and yogurt-covered raisins, the resulting marriage of tart, sweet, and slightly boozy makes me wonder why no one makes the traditional candies infused with spirits in the first place.

Prep Time 30 minutes

Additional Time 12 hours

Total Time 12 hours 30 minutes

Ingredients

3 Cups (1 24-Ounce Container) Plain Soy or Coconut Yogurt
2/3 Cup Granulated Sugar
2/3 Cup Raisins
3 Tablespoons Dark Rum
2 Teaspoons Vanilla Extract
1/4 Teaspoon Salt

Instructions

Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture.
Cover pot with plastic wrap and let sit in the refrigerator for a minimum of 8 hours. You should end up with about 2 1/2 cups of thick yogurt.
In a medium bowl, combine the strained yogurt, sugar, raisins, rum, vanilla, and salt. Stir well, cover with plastic wrap, and refrigerate overnight. Yes, this one does take a good measure of patience, but allowing the flavors to meld and develop before churning will create a more complex and harmonious final product. Plus, by effectively soaking the raisins for a good couple of hours, this will prevent them from turning into rock-hard icicles once they hit the freezer.
The following morning (don’t worry, there’s no shame in admitting you wanted to sneak a scoop for breakfast!) freeze mixture in an ice cream machine based on the manufacturer’s instructions.
For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 136Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 80mgCarbohydrates: 31gFiber: 0gSugar: 29gProtein: 1g

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.

April 18, 2012December 21, 2024

Hannah (BitterSweet)24 Comments

Pretty in Pink

May the record show that despite previous protestation, I honestly do have nothing against the union of strawberry and rhubarb. They’re a great couple who seem genuinely happy together, so who am I to break them up? Sure, it wouldn’t hurt for either to have a bit more alone time, maybe see a few other people on the side, but I won’t begrudge their magnetism to each other. Rather, it might be wiser to invite a new ingredient or two to the party in order to liven up the typical date night.

White chocolate cheesecake is the ideal sweet compliment to their tart, fruity flavor. Flecked with vanilla bean, lusciously rich and creamy, it seemed a shame to bake that base into a solid brick, so a simple parfait was in order. Crunchy graham cracker streusel makes up the base, lightly spiced with a touch of warm, comforting cinnamon, immediately followed by the rhubarb compote, infused with cardamom, ginger, and a hint of zesty orange. The real star of the show, the white chocolate cheesecake mousse, comes together in a snap, and is decadent enough to go well with just about any fruit or cookie combo. A dice of fresh strawberries on top keeps things light and refreshing, but it’s hard to resist one final flourish of mousse to top it all off.

It’s spring in a glass, complete with those star-crossed lovers strawberry and rhubarb, a delicious duo if there ever was one.

Yield: Makes 6 - 8 Servings

Spring Cheesecake Parfaits

This no-bake parfait layers spiced graham streusel, rhubarb compote, and white chocolate cheesecake mousse for a fresh spring treat. Finished with strawberries and a final dollop of mousse, it’s a light yet decadent dessert.

Prep Time 35 minutes

Cook Time 40 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 45 minutes

Ingredients

Graham Cracker Streusel:

9 Rectangle Graham Crackers (1 Sleeve)
6 Tablespoons Vegan Butter, Melted
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt

Rhubarb Compote:

1 1/2 Pounds Chopped Rhubarb, Divided
1/2 Cup Granulated Sugar
1/2 Cup Orange Juice
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cardamom

White Chocolate Cheesecake Mousse:

6 Ounces Vegan White Chocolate
1/4 Cup Plain Non-Dairy Milk
2 8-Ounce Packages Vegan Cream Cheese
2 Teaspoons Vanilla Extract*
1/4 Teaspoon Salt
1/2 - 1 Pound Fresh Strawberries, Hulled and Diced

Instructions

Preheat your oven to 350 degrees and line a baking sheet with aluminum foil or a silicone baking mat; set aside.
Break up the graham crackers and toss the pieces into your food processor. Pulse until mostly broken down, with a few larger chunks remaining. Add in the melted vegan butter, cinnamon, and salt, and pulse to combine. Spread out the resulting crumbs into small clumps on your prepared baking sheet. Bake for 10 – 15 minutes, stirring once halfway through, until golden brown. Let cool.
Meanwhile, you can get the compote started. Set a medium saucepan on the stove over moderate heat, and mix together 1 pound of the rhubarb along with the remaining ingredients. Bring the mixture up to a simmer, and let the rhubarb stew for 10 – 15 minutes, until broken down and jammy. Add in the remaining measure of rhubarb, and simmer for an additional 5 – 10 minutes, just until tender. This will give the compote a nice variety of textures. Let cool and chill thoroughly before using.
Finally, for the cheesecake portion, place the chunks of chips of white chocolate in a microwave-safe dish, and pour the non-dairy milk on top. Microwave for 1 – 2 minutes at 30 second intervals, stirring thoroughly between each heating. White chocolate can be stubborn about melting, so be patient and keep a close eye on the mixture so that it doesn’t burn.
Place the cream cheese, vanilla extract, and salt in your (washed and dried) food processor, and blend to combine. Pour in the melted white chocolate, and thoroughly puree, until completely smooth and all ingredients are incorporated. If it seems to loose to pipe, chill for 30 minutes before proceeding.
To assemble your parfaits, find 6 – 8 matching glasses, and start with a spoonful or two of the streusel at the bottom. Top that with a good layer of the compote, and then pipe or spoon over a layer of the cheesecake mousse. Cover that with an even layer of diced strawberries, and if desired, finish with one final dollop of mousse. Garnish with halved strawberries and mint leaves for extra flair. Serve chilled.

Notes

*I used my homemade white chocolate, which is what gave it those lovely vanilla bean specks. If you opt for the store-bought alternative, you may wish to use vanilla bean paste or 1 whole vanilla bean, split and scraped, for the same visual effect.

Early Bird Special

Rumor has it that the May/June 2012 issue of VegNews has already been spotted in the wild, so I can’t wait a moment longer to share my photographic contributions. This particular volume has been dubbed the “media issue,” addressing the explosion of veganism in the public eye, but for me, as always, it was all about the food.

Beverly Lynn Bennett shares a fool-proof method for Chocolate Chia Pudding so delicious, you’ll renounce all things tapioca with one spoonful. Okay, so there’s room enough for both treats in a vegan’s life, but this healthy snack is a delightful (and healthier) change of pace. For everyone who became addicted to the stuff at Vegan Vida Con, here’s the magic formula to reinvent this wonder seed in a more chocolaty format.

Another simple yet sublime offering, Allison Rivers Samson pulls out another stunning replica of a typically non-vegan classic, this time being Caesar Salad. I’ll admit, I wasn’t exactly jumping up and down at the idea of another leafy green salad, but this one packs in the flavor like none other. For such a basic combination of romaine, croutons, and vinaigrette, this Caesar really knocks it out of the park. I’m not the least bit ashamed to admit that I chomped my way through the whole recipe’s worth after this shoot was done.

It seems as though those printing presses never stop rolling over there, which is a good thing! That means it’s almost time to embark yet again on the next set of tempting VegNews recipes, and I can’t wait to share another visual feast when they finally make it on paper, too.

April 13, 2012

Hannah (BitterSweet)18 Comments

Feeling Saucy

Sauces are the unsung heroes of every meal. Quietly, selflessly, they accept their role as the supporting actors, and yet they’re often the most flavorful element in the whole production. The same old boring dishes can be reinvented with just a few small tweaks to the sauce, no further modifications necessary. Take, for instance, stuffed shells.

Plate provided by Steelite

A fool-proof formula of pasta, “cheese,” and tomato, the staples upon which Italian food is built. However, if I were to tell you that the pool of red sauce seen above was not a mere marinara, but one infused with lemongrass, ginger, and a bird’s eye chili, among other exotics, wouldn’t it up the ante for the average meal that much more? Proof positive that the magic is all in the sauce, the ordinary meal became something truly memorable with a small deviation from the norm. Creamy coconut milk helps to tame the burn of hot peppers, making a velvety but delightfully chunky red sauce that’s mellow enough for even those with more timid palates to enjoy. Rather than following the usual path for dinner, give the sauce some much-deserved attention next time, and see where it can take your meal.

Yield: Makes About 5 – 6 Cups Sauce

Thai Spiced Marinara

Marinara sauce infused with lemongrass, ginger, and a bird’s eye chili, plus so much more. Creamy coconut milk helps to tame the burn of hot peppers, making a velvety but delightfully chunky red sauce that’s mellow enough for even those with more timid palates to enjoy.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

2 Tablespoons Olive or Coconut Oil
1/2 Large Red Onion, Chopped (1 1/2 – 2 Cups)
2 Cloves Garlic, Minced
3/4 – 1 Inch Ginger, Minced (About 1 Heaping Tablespoon)
2 Tablespoons Chopped Fresh Lemongrass
1 Bird’s Eye Chili
2 Makrut Lime Leaves, or 1 Strip of Lime Peel
1 14-Ounce Can Diced Tomatoes
1 1/2 Cups Vegetable Stock
1 Can Full-Fat Coconut Milk
1 12-Ounce Jar Roasted Red Peppers, Rinsed and Drained (or 2 Roasted Peppers)
1 – 2 Tablespoons Red Curry Paste
1 Tablespoon Tamari or Soy Sauce

Instructions

Begin by heating the oil in a large stockpot over medium heat. Add in the chopped onion, garlic, and ginger, and saute until the onion is translucent and the whole mixture is very aromatic. Allow the onion to take on a bit of brown color around the edges; about 10 – 15 minutes.
Meanwhile, gather together the lemongrass, chili, and makrut lime leaves or lime zest, and bundle them together in a tea bag or reusable tea ball. I find that this makes it easier to remove these items once they’ve imparted all of their flavor into the sauce, rather than fishing around with a strainer and hoping you got all of the fibrous bits. Set aside for the time being.
Once the aromatics are beginning to brown, stir in the diced tomatoes, scraping the bottom of the pan to ensure that all of the flavorful caramelized bits get incorporated as well. Pour in the vegetable stock, and toss in the sealed tea bag or ball (if using a tea ball, clip it to the side of the pot for easier retrieval.)
Toss the roasted red peppers, coconut milk, curry paste, and tamari into a blender, and thoroughly puree. Once perfectly smooth, pour the mixture into the stock pot as well. Bring everything up to a boil, and then reduce the heat to medium-low so that the sauce simmers gently, uncovered. It may seem a bit watery now, but give it time; 60 – 90 minutes should thicken it up nicely.
Remove the tea bag or ball, and discard the contents. Serve the marinara hot, or let cool and store in an airtight container for up to 10 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 306mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 3g

April 11, 2012February 26, 2019

Hannah (BitterSweet)28 Comments

When You Feel Like a Nut

One sip of almond milk, so many years ago, was all it took to convert me to a believer; I haven’t looked back to soy ever since. Smoother, creamier, and without the distinctive bean-y undertones soy is apt to impart, the choice for both baking and drinking was clear. The biggest downside to the switch was in nutrition; quite simply, no nut can compete with legumes on the protein front. Finally, the gap is beginning to close, thanks to another brilliant innovation by So Delicious. Almond Plus almond milk has the best of both worlds, and doesn’t taste like a compromise in the least bit.

Perfectly smooth, this silky elixir has a velvety thickness that goes down easily, whether it’s topping cold cereal or drank straight from the carton. Either the Original or Vanilla flavors are irresistible as stand-alone drinks, and I’m not often inclined to down a plain glass of “milk.” Unsweetened blends seamlessly into savory dishes, and has become a fast favorite for creamy sauces, such as the classic alfredo. Perfectly suited for baking and dessert making as well, it’s quickly become my go-to “milk” for making ice cream. Luckily, for those lacking the patience or equipment, So Delicious has you covered with a brand new line of almond milk ice creams all their own.

Diving first into the basics, the Chocolate and Vanilla make a dazzling first impression. Unlike their other recent creation, coconut milk ice cream, the base is a silent player here, allowing the star ingredients to shine in their respective pints. Soft and easy to scoop straight from the freezer, the chocolate does err a bit more on the sweet side, but I can see it having huge appeal with children especially. Impressively complex in flavor, it’s much more than mere cocoa; such richness belies a truly modest nutrition panel. Vanilla actually tastes like vanilla, and not just an anonymous “plain” option. In fact, it tastes more like homemade ice cream than anything I’ve tried out of a commercially packed cardboard pint, which is about the highest compliment I can bestow.

Even with such high expectations, it only gets better from there. Cherry Amaretto is not one I would pick up on my own accord, but one taste forced me to change my tune, because I would definitely buy it from here on out. Cherry-flavored desserts often rub me the wrong way, with artificial flavors carrying most of the weight in a truly unnatural, over-concentrated sort of way. Such a sin is not one committed here, as the chunks of real cherry are impossible to miss. A light cherry essence is found throughout, accented by the barest hint of amaretto flavor, which rounds out the dessert nicely. Those big chunks of sweet cherries and delightfully chewy, rather than icy, like so many poorly planned fruit additions. A sophisticated yet still playful combination, it’s clearly designed for a more mature audience, by would undoubtedly be enjoyed by the younger set as well.

Butter Pecan stole my heart with just its name. More than merely butter-y, it’s in fact butterscotch-y, with deep caramel notes mingling seamlessly with the floral vanilla flavor. Tons of sizable pecan pieces add a satisfying crunch, and assert themselves properly to justify the name. A subtle hit of salt serves to intensify this complex ice cream, accentuating all of its best features. For the next Thanksgiving dinner, I’m highly tempted to simply pack this ice cream into a flaky crust and call it pecan pie!

Picking a favorite flavor out of this incredible selection is almost as difficult as picking a favorite child, but I can’t deny that the Mocha Almond Fudge would undoubtedly rank very high on my list. More than mere coffee and cocoa, there’s a whole lot going on in each spoonful. A gooey fudge ripple marbles throughout the pint, adding a blast of chocolate decadence every now and then, like built-in hot fudge sauce. Huge, plentiful chunks of fresh and lightly roasted almonds keep things exciting, although the smooth coffee backdrop would hardly be dull all by itself. I have a feeling that even coffee-haters may love this ice cream- It’s just that good.

Many other of So Delicious’ classic ice cream flavors will also be available in almond milk format, and let’s not forget about the novelty treats, too. Naturally, I wolfed down the whole box of Mocha Almond Fudge Bars in record time, but the Vanilla Bars were not long for this world, either. Something about that crisp, fast-melting chocolate coating makes this already killer ice cream even more irresistible. Biting into that frozen cloak of cocoa, it yields with a satisfying snap, revealing the contrasting creaminess within. It’s the kind of addictive treat I can’t keep on hand regularly if I hope to maintain a diet that includes edibles other than ice cream.

Though I was terribly spoiled by a sneak-peek shipment of these items, most should already be available in specialty markets such as Whole Foods across the US by now. When I’m ready to give the ice cream maker a much deserved break, I know just where to turn for delicious frozen desserts. To share the almond love a bit, So Delicious provided 2 freebie coupons for any of their products, so that means that two lucky readers will get to pick out something sweet, on the house! Just leave a comment that includes a valid email address, and tell me what your favorite flavor of ice cream is. The giveaway will close to new entries on Friday (the 13th!) at midnight, EST. Check back in this space to see the winners.

UPDATE: As chosen by the random number generator, the winners are…

#17, Roopa!

and

#31, Allie!

Congrats, and to everyone else, don’t go far- I’ve got another giveaway coming up very soon…

April 9, 2012April 16, 2012

Hannah (BitterSweet)86 Comments