Top Tier Tiramisu

Tiramisu, the iconic Italian “pick me up,” isn’t entirely as it seems. Although some will cite texts from the 18th and 19th centuries that reference desserts with similar components, none are the proper, full-featured tiramisu as we know it. That honor is bestowed on two rival bakeries that claim to be the first; the true origin being lost to history, though neither existed before the 1950s, at the earliest.

The fact of the matter is, the tiramisu is a wholly modern creation, every bit as trendy and changeable as it is iconic. Ladyfingers dunked in spiked espresso syrup are generally agreed to be the traditional base, but plenty of equally competent offerings simply use slabs of soaked cake. Naturally, if we assemble from that starting line, cupcakes are just one evolutionary step away.

Tiramisu cupcakes, far from a groundbreaking twist, are simply another version of this crowd pleasing dessert, disassembled and then rebuilt in a different way. I promise this is less like rickety IKEA furniture and more like a like an upcycled version of a vintage find. Perfectly portioned for everyone to help themselves, they’re the ideal guests to invite to a party. That was the real inspiration here, fulfilling the mandatory cake requirement for my birthday without making a big fuss of it.

Using cream cheese in the frosting evokes creamy mascarpone, as seen in the original filling, while making it a much more stable topping for sitting out, unrefrigerated, until party goers are ready to dig in. Existing in that rare middle ground of sweet but not sugary, rich but not heavy, even I was honestly impressed by how well they turned out.

I’m not one to brag, so it’s really saying something that I might want to make these for my birthday every year. There’s an ease to them that feels like a gift in itself, effortless to whip up, painless to transport, and quick to disappear. For all the mythology and debate surrounding tiramisu’s origins, its true legacy might simply be adaptability because in cupcake form, it fits right into contemporary traditions with surprising grace.

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Hannah (BitterSweet)2 Comments

Wordless Wednesday: Sweets and Treats

Suga’s Cakery – Vegan Chocolate and Vanilla Cupcakes
Pie Jacked – Cherry, Blueberry, and Chocolate Pie

Mission Burger Co. – Pineapple-Vanilla Soft Serve
Zucchini Kill Bakery – Rose Quartz, Citrine, S’mores, and Smoky Quartz Cupcakes
TarryTown Cafe – Gluten-Free Brownie
Lick Honest – Grapefruit Paloma Ice Cream
Conscious Kitchen ATX – Raw Coffee Cake
Bodhi Viet Vegans – Avocado Smoothie
BOA Steakhouse – Coconut Sorbet

Hannah (BitterSweet)9 Comments

Birthday Freebies for You and Me

They say it’s my birthday… Which means everyone gets presents, too! Collecting birthday freebies like they were Pokemon has become a cherished annual tradition for me, forever on the hunt for new pro-bono plunder. This latest trip around the sun has reaped a number of fresh finds across local and national establishments. For the full list, visit the updated master post of Ultimate Vegan Birthday Freebies.

Here’s the latest loot joining the party this year:

Tropical Smoothie Cafe

You’ve gotta be quick because you can only get a free 24-ounce smoothie from Tropical Smoothie Cafe on the exact date of your birthday. No ifs, ands, or buts! Join Tropic Rewards at least a month ahead of the big day to get this gift. Try for one of the many blends comprised of just fruits and veggies to keep it vegan, and you’ll be sipping pretty in no time.

Dish Society

Here’s the dish: Sign up for an account with Dish Society and you’ll be rewarded with a full, free entree on your big day. Vegan options are abundant, especially with small tweaks. My favorite of which being the Local Veggie Grain Bowl, minus the goat cheese, which brings you a generous bowl of warm, creamy whole grains crowned by a panoply of roasted vegetables, caramelized onions, crispy chickpeas, and delicate sprouts. If you’re on the run, snag a Vegetarian Pita Wrap, a plant-based take on Greek gyro with meatless protein swaddled in a hummus-smeared flatbread with a side of fries.

Blaze Pizza

Blaze your way into a sweet celebration with Blaze Pizza! Sign up through Blaze Rewards and you’ll get a digital voucher for either a drink or dessert of your choosing. Sure, a tall, fizzy cup of soda hits the spot on most days, but don’t miss your opportunity to snag their surprisingly vegan Cinnamon Bread. Made from pizza dough stretched into an oblong plank, lavished with cinnamon sugar, and drizzled with white icing, it’s gooey, decadent, and every bit the special treat that a birthday deserves.

The Human Bean

If you’re feeling down about getting older, The Human Bean will help restore your faith in humanity, one espresso shot at a time. Download their rewards app (and punch in the referral code “invisible250865” if you’d be so kind) to a get any drink of your choosing, up to $10 in value, delivered on your birthday and available for the next 30 days. Remarkably vegan friendly, some locations even have macadamia milk available upon request! My personal favorite is the Mexi-Oat Shaken Espresso, with sweet spices and a cool finish that hits in every season. There are also fresh fruit smoothies in case you’re craving something sans caffeine.

The Salty

Salty language is welcome here, though you’ll only be cursing yourself for not coming sooner. The Salty Donut always has at least one gourmet vegan doughnut flavor up for grabs, and when you add your birthday to your rewards profile, you’ll get it free within 30 days of your special day! You never know what you’re going to get, but I have yet to been disappointed. From chocolate-passionfruit to PB & J, come with an open mind, and you’ll leave with a satisfied sweet tooth.

HTeaO

Struggling to stay hydrated in the face of so many sweet and savory treats? HTeaO is here to help, and they’ll be damned if you don’t get your fluids in on your birthday. Just flash the app and you’ll get an entire GALLON of sweet tea, free of charge. Choose from roughly two dozen different flavors, including caffeine- and sugar-free options, and don’t be afraid to sample along the way. Plus, just for signing up, you’ll get a bonus “huge” size, which truly is not an exaggeration; this cup doesn’t fit on the top shelf of my fridge.

Hannah (BitterSweet)9 Comments

Noodles You Should Know: Yen Ta Fo

As pungent as it is vibrant, there’s no mistaking yen ta fo. Known for their unearthly pink color, these eye-catching noodles are an arresting sight, luminous bowlfuls of broth in night markets across Thailand. So bold that it borders on theatrical, yet its origins are anything but artificial.

From Teochew to Thai

Yen ta fo (เย็นตาโฟ) is Thai street food at its best; a riotous mosaic of contrasting textures and tastes. Soft rice noodles, ranging from delicately thin vermicelli to luxuriously wide sen yai, bathe in that unmistakable pink soup, introduced through a curtain of steam. Its origins are somewhat of a collage as well, owing much to its Chinese roots, brought over by Teochew (Chaozhou) immigrants to Thailand. The name itself comes from the Chinese dialects, with “yen” meaning red or pink, and “ta fo” derived from “dou fu” (tofu).

Pretty in Pink, Funky in Flavor

The tofu in question is the single most important part of the dish, the defining factor that imparts that unforgettable rosy hue. Fermented bean curd, preserved with salt, rice wine, and chilies, melts into the broth with a slow-building intensity that lingers in both color and flavor. Its pungency is complex, funky and brash, but also surprisingly mellow when simmered. Some unscrupulous vendors enhance their soup with food coloring, though such shenanigans are wholly unnecessary when working with the genuine article.

Build Your Bowl

What goes into the bowl after that is part tradition, part personal preference. Most renditions begin with the usual suspects of Thai noodle soup, such as airy tofu puffs, tendrils of morning glory (water spinach), mushrooms (most often wood ear, AKA black fungus), wonton chips, and crunchy fried garlic. Historically a seafood-focused dish, the standard build would usually feature various fish balls, squid, sliced fish cake, or the occasional pink-tinged crab stick, though fully vegan versions aren’t too hard to come by.

Season and Slurp

Yen ta fo isn’t meant to be perfectly balanced out of the kitchen. Like many Thai noodle soups, it arrives awaiting your hand at the condiment station. Here, you can fine-tune the experience with a splash of vinegar for brightness, a touch of sugar to amplify the sweetness, chili flakes or chili oil for heat, and a dash of vegan fish sauce for that crave-worthy hit of umami.

Pink of Perfection

For all its flamboyance, yen ta fo is an everyday dish, which is a large part of its appeal. Accessible, affordable, and ubiquitous across Thailand’s markets and food courts, all the locals know the marvels of yen ta fo. It rarely makes its way to Western menus, perhaps because of its peculiar color or its potentially polarizing flavors. That’s a real shame, because yen ta fo is a real sensory delight in its juxtapositions; dressed in neon pink but grounded in deep, savory flavors, its beautiful chaos in a bowl.

Hannah (BitterSweet)11 Comments

Wordless Wednesday: Hot Stuff

The Cheesecake Factory – Korean Fried Cauliflower
Taste of Ethiopia – Vegetarian Ultimate Combo
TarryTown Bar & Bistro – Buffalo Cauliflower Wings
Sip Saam Thai – Green Curry with Mock Duck
Nori – Spicy Tan Tan Ramen
Nissi VegMex – Birria Burrito
Ka-Prow Thai & Sushi Bistro – Eggplant Kraprow
House of Three Gorges – Vegetarian Mapo Tofu
Cafe Lalibela – Vegetarian Combo
Bodhi Viet Vegans – Kimchi Fried Rice
Boa Steakhouse – Masaman Thai Curry
Biryani Pot – Baby Corn Manchurian

Hannah (BitterSweet)13 Comments

Sleepy Martini

There is no greater tease than the espresso martini. Tall, sleek, and slender, the elegant glass is filled to the brim with dark amber liquid, topped with a velvety crown of foam. The very air around it seems to buzz with the aroma of roasted coffee. Should you succumb to temptation, you’ll get a jolt of caffeine, masking the intoxicating effects of the alcohol. Too boozy for breakfast but too stimulating for a nightcap, this classic cocktail remains firmly out of my reach when adhering to a rational schedule.

Odds Bar & Bistro – Decaf Espresso Martini

Surely, I can’t be the only one that wants to imbibe and still fall asleep at night. And yet, decaf coffee liqueur is simply not a thing. As one of three primary ingredients, this is a problem. There’s also the shot of straight espresso, but how hard is it to swap that for decaf in the first place? Really, it’s such an easy fix, it’s laughable.

When Is A Martini Not A Martini?

One thing that bothers me about the espresso martini, besides mixing uppers and downers, is that it really isn’t a martini at all. By definition, a martini is classically made with gin and dry vermouth, optionally garnished with an olive or a lemon twist. Strong, dry, and served straight up in a chilled martini glass, it’s the consummate definition of elegance.

The only thing that the espresso martini shares, like many other variants that rely on additional flavorings and sweeteners bolstered by vodka, is the glass. This is important to clarify not to belittle the espresso martini, but to free ourselves of the pretense that it must contain x, y, or z. For the espresso martini, there are no rules aside from stemware.

Robust and Relaxing

Writing out a recipe for something so simple feels silly, but I know just as well as anyone that a good recipe doesn’t have to be ground-breaking, ambitious, or even terribly innovative. It has to be delicious, of course, foolproof, and something you’d want to make again and again. That’s the case for this cocktail, which could be cut down to as few as three real ingredients at its core.

That’s part of the appeal, too; something that can be whipped up on the fly, even when your liquor cabinet is mostly empty, when friends show up unannounced, or when you just need something to take the edge off, post haste. This is the one that I’m shaking out more often than not, so I think you might enjoy it, too.

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Hannah (BitterSweet)4 Comments