A Pretty Big Dill

Vegan cheese is booming. Long viewed as the final frontier for plant-based diets, the last holdout for hesitant omnivores, the choke-hold that Big Dairy has had on the industry is finally losing its grip. Still, the gap between accessible, everyday melting cheeses and gourmet cheeses fit for a charcuterie board is a wide, cavernous divide. When you want something nicer than generic cheddar-like shreds but not quite a triple cream brie, where’s there to turn?

Your own kitchen, of course.

Anyone who claims it’s impossible to make remarkable plant-based blocks and wedges at home clearly hasn’t even tried. There’s a hundred ways to go about it, but I happen to think that my latest approach especially is a pretty big dill. Dill Havarti, a soft, mild, and buttery cheese that originated in Denmark in the 19th century, is still a rare find in the dairy-free space. Distinctively fresh, herbal, and slightly tangy, it’s a timeless flavor combination and yet at the same time, an ideal option for celebrating spring.

It Slices! It Shreds! It Spreads! Yes, It Even MELTS!

When enjoyed within the first few hours, the texture is soft enough to use a schmear on bagels and toast. Once rested overnight, it solidifies into a proper soft block, fit to be sliced, shredded, and cubed at will.

Naturally, this beautiful block is 100% vegan and thus:

  • Dairy-free

But also made of pantry staples that make it affordable, accessible, and:

  • Oil-free
  • Nut-free
  • Seed-free
  • Gluten-free
  • Sugar-free

What About Carrageenan?

Don’t fall for the negative press surrounding this unnecessarily controversial ingredient. Carrageenan is derived from red seaweed, commonly used for its gelling, thickening, and stabilizing properties. Despite some health myths circulating, scientific studies have shown that carrageenan is perfectly safe for consumption. Agar, beloved by the vegan community for decades, has a lot in common.

Kappa carrageenan specifically is unique in making a stable gel that can be melted again after being set, creating something much more similar to dairy cheese. The structure itself is softer and creamier, as opposed to an agar gel that has a short, stiff bite. There’s nothing I would recommend as a reasonable substitute; it’s worth buying a bag online, especially when you consider how much money it can save you compared to buying artisan vegan cheese.

Better, Healthier Cheese For All

After going through untold amounts of pricey cashews and coconut oil, I can’t imagine going back. There’s nothing wrong with craving a better plant-based cheese than what’s on the market, no matter how many choices already exist. Until someone else steps up their dill Havarti game to produce something dairy-free on a larger scale, this is the only game in town. Luckily, it’s a win-win every time.

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Hannah (BitterSweet)6 Comments

All Washed Up

If there’s one thing I’d like to hire someone to help me with, it would be washing dishes. After shopping, prepping, cooking, styling, shooting, and editing, the last thing I want to do is stare down the towering pile of dirty pots, pans, and plates teetering dangerously in the sink. Energy flagging, I’m mentally done with the work already, and then this tedious chore blindsides me right when I start to wind down. Yes, it’s my mess to clean up, and yes, I will still throw a tantrum like a spoiled child asked to pick up their toys, no matter how old I get.

Washing Dishes Is The Pits

Between the grease, baked-on grime, and shredding dish sponge, it’s just a textural nightmare. Getting an actual dishwasher was the holy grail, the surefire fix for all these horrors, but the reality was an even greater let down. It turns out it functions best is as overflow storage, not even aiding with a pre-rinse assist.

There’s only one way to I know to take down this daily task…

Eat it! At least, when it’s a sponge cake, half the work is done before you ever bring your plate to the sink! I don’t think this is April fooling anyone, but I’m more about silly puns than outright pranks. For a gentle trompe l’oeil, much like last year’s ramen cake, the punchline still pays off in spades. If you’re with me, grab a fork and start cleaning up your act.

What’s In A “Sponge” Cake?

The “Brillo” scrub is made from a olive oil matcha struesel, admittedly thicker than the genuine article, but we can all agree the crumb topping is the best part. For that, I’m willing to take a hit on realism. Underneath, a tender golden cake enriched with turmeric and pumpkin puree shines with bright lemon flavor.

Washing dishes is still a pain, but having the right supplies at hand definitely sweetens the deal.

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Hannah (BitterSweet)4 Comments

Carrot and Stick

Like clockwork, as the weather warms and thoughts turn to garden parties, alfresco brunches, and spring celebrations, carrot cake is invariably waiting in the wings. Despite being one of the few omnipresent produce options all year round, they’re inextricably linked with spring. Maybe it’s the vibrant orange color of carrots that helps shake off the doldrums of winter, its perceived lightness and freshness to combat months of heavy stews, or simply the associations with Easter. Regardless, if you don’t have a solid carrot cake recipe in your repertoire, you’re liable to get left out in the cold.

Carrots’ Glow Up

Curiously, the traits that we prize most in carrots today were nonexistent in their earliest ancestors. Once a thin, spindly, and bitter white root, they bear almost no resemblance to the golden-hued, sweet vegetables we know today. Centuries of selective breeding transformed it into one of the world’s most popular edible plants across all cultures. Medieval European cooks first incorporated them in simple puddings that laid the groundwork for the evolution of carrot-based desserts. As refined sugar was a rare luxury, carrots provided a naturally sweet alternative for the everyday worker.

Icing On The Cake

Contrary to my photographic evidence (or lack thereof), I would never support sending out naked carrot cake. Especially when we’re talking about cupcakes, without any buttercream addition, those are simply muffins, no matter how you try to sell it. I just don’t see the need to reinvent the wheel, when so many marvelous frosting formulas are already available. My top recommendations, in order:

Building A Better Carrot Cake

There’s no lack of options for vegan carrot cake recipes out there, and yet I’d still like to throw my hat into the ring. What sets mine apart is the inclusion of finely ground almond flour, adding a satisfying density and subtly nutty flavor. That taste resonates with the generous addition of toasted pecans, which also introduce a toothsome textural contrast. To that end, I fully endorse raisins as well, for their chewy bites of concentrated sweetness. For staunch raisin-haters, I’d implore you to replace them with diced dried pineapple instead of outright omission.

Most importantly, there’s enough actual carrot content to live up to the name, not just a few token shreds for aesthetics. While this is solidly a dessert, not a health food nor full serving of vegetables, it should at least pay tribute to the supposed star of the show. Woven throughout the lightly spiced crumb, the taproot becomes tender and almost silky after baking, adding richness and moisture, just like the historical uses intended.

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Hannah (BitterSweet)3 Comments

Egg Creams Are No Yolk

What has no eggs and no cream, but is specifically named for them? Despite the misleading moniker, the classic egg cream formula has never contained either. Born in New York in the late 1800’s, it relied on whole milk for creaminess, seltzer for a bit of fizz, and chocolate syrup for that beloved cocoa flavor. Though they fell out of favor along with the demise of soda fountains, I’d like to think this nostalgic treat is primed for making a comeback.

Fizzy Fun

Far lighter than the decadence of a frosty milkshake but with the same sort of flavor, it’s hard to describe the appeal of the egg cream without experiencing it for yourself. Carbonated milk would be a tough sell, even for the most adventurous gastronomes, and yet that’s basically the result. Frothy and creamy, sweet but not cloying, it seems to fall perfectly in step with the seltzer trend still sweeping the nation. In fact, you could happily swap in hard seltzer for a more adult drink.

What’s In A Name?

Given the clear omission of the two headlining ingredients, it’s a bit of a mystery as to how the egg cream ever got such a name. Leading theories include…

  • The Yiddish Twist: Some believe the name comes from a Yiddish wordplay. “Echt” means “genuine” or “real,” while “keem” translates to “cream.” So, “egg cream” could be a playful way of saying “real cream,” even though the drink never actually contained cream.
  • Lost in Translation: Another theory suggests the name stems from a miscommunication. The drink might have been inspired by a Parisian beverage called “chocolat et crème,” and in a Brooklyn accent, “et crème” could have been mispronounced as “egg cream.”
  • The Frothy Connection: Others suggest the name might simply be due to the drink’s appearance. The frothy head created by the seltzer water resembles the texture of beaten egg whites, hence the “egg” in the name.

Essential Ingredients

What we do know for sure is that the actual ingredients are simple and accessible. Naturally, any non-dairy milk is welcome here, based on your personal preference. Oat milk is booming for its velvety texture, making it a top recommendation for this application too.

  1. Chocolate Syrup: Rich and decadent, it provides the base flavor.
  2. Milk: Adds body and a creamy texture.
  3. Seltzer Water: Creates the signature frothy head and delightful fizz.

Note: Chocolate isn’t the only option, though it is the most popular. Any sort of syrup, from peppermint to strawberry, can be added or substituted at will. The only limit is your imagination.

DO Try This At Home

Such a simple concept doesn’t need a formal recipe. There’s no need to measure, but if you want someone to hold your hand through it, here’s what I do. Mix 2 – 3 tablespoons chocolate syrup and 1/4 cup non-dairy milk vigorously in the bottom of a glass, then top it off with seltzer water.

The preparation is as much a part of the experience as the drink itself. Traditionally, soda jerks would expertly pour the ingredients into a tall glass, creating a cascading effect. Then, with a flourish, they’d stir it vigorously with a long spoon, creating a frothy crown of bubbles.

A Bid To Bring Back The Egg Cream

The egg cream endures, hanging on by a thread, poised for renewed mainstream success. It’s a symbol of a bygone era, a time when community gatherings and social interaction centered around shared experiences. In every sip, you can taste the enduring joy of a good, frothy beverage. It’s not just a drink, it’s a piece of our shared history, waiting to bubble up once again.

Hannah (BitterSweet)5 Comments