Tag: cheese

A Serious Queso the Munchies

February is upon us. Are you ready for some football?!

Okay, me neither. I am, however, ready for an afternoon of entertaining commercials paired with some winning snacks. Who could pass up the opportunity to make a meal of chips, dips, and various fried delights?

Combining those cravings into one compact comfort food canapé, I was inspired by the Twin Dragon Asian Wrapper Recipe Challenge to transform classic queso into easy, cheesy rangoons.

Chips are merely crunchy vehicles for loading up on dip, so let’s cut straight to the good stuff and double down on the filling instead. Score big points by baking or air frying these savory morsels for an equally crispy finish, without all the grease.

Whether you’re watching the game or happily grazing through the event, these spicy little pouches will be the MVPs of the day.

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Hannah (BitterSweet)4 Comments

Feta Accompli

Feta, the stuff of myth and legend, has been a hot commodity since Byzantine Greece, first appearing in written record in Homer’s Odyssey. Loosely described as curdled sheep’s milk, it was the Cyclops that began what could be considered the first cottage industry business out of his cave.

Not to discount the early efforts of an innovative entrepreneur, I just can’t help but think it’s high time to stop following the herd. Over 6,000 years later, we ought to collectively crawl out from under that rock and start a new narrative for feta. No more sheep, no more strife.

Celebrating a robust 50-year heritage, Follow Your Heart may not have quite the same storied lineage, but they’re certainly out there making history. Introducing the very first dairy-free crumbled feta on the modern market, the “alternative” is one so good, it’s really impossible to justify traditional methods.

Firm, squeaky curds, briny and and slightly sour, like buttery unsweetened yogurt, they’re good enough to Greek out about. Each package contains diverse proportions of gleaming white morsels, ranging from nuggets the size of marbles to tiny specks akin to sea salt or coarsely ground pepper. This varied consistency is ideal for most applications; the smaller pieces evenly coat the vegetables, grains, or proteins in the mix, while the heftier chunks stand out for bold bites of concentrated cheesy flavor.

It’s a good thing there’s such a wide range of particle sizes, including such a fine spray that defies roving fingers, because it would otherwise be too tempting to simply eat out of hand.

This feta was born to be used in recipes, and not just salads, either. Blending Greek origins with Italian inspiration, it’s right at home in pillowy soft planks of fresh baked focaccia. Here, it gets mixed into the dough itself to infuse that distinctive umami flavor throughout, with more sprinkled directly on top for an irresistible browned surface. Nothing more is needed to dress up such a simple but bold bread, though it would be pretty incredible sliced in half and filled with your favorite sandwich fixings.

Soft, tender, and buttery slabs of flat bread would be hard enough to resist, but when each slice has morsels of compellingly salty feta embedded into every bite, no amount of willpower stands a chance. Give in and take a big bite; as your teeth sink into the crisp, caramelized crust, pushing past toasted garlic and aromatic herbs, you’ll wonder why you don’t bake bread everyday. That is, until you polish off a pan in record time, perhaps. It might be dangerous to make a regular habit. The feta is both the cherry on top, and part of the essential foundation. No other cheese will do, and certainly not one made from conventional dairy.

Follow your heart, mind, and stomach to a better feta. This will go down in history as yet another innovation that makes milk moot.

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Hannah (BitterSweet)7 Comments

Say Cheese!

Names, dates, phone numbers: my memory fails me on these specifics nine times out of ten, embarrassing me to no end when I’m introduced to the same person for the seventh time. The one birthday I will always remember, of all things, is for someone I’ve never even met. Amy, the inspiration for Amy’s Kitchen, shares my same birth year, making it even more astonishing to recognize over 30 years of vegetarian and vegan meals made available to the masses, all from such humble beginnings. Those frozen samosa wraps, tamale pies (RIP), and vegetable barley soups saved my life back in high school, before I could even operate a toaster without causing a conflagration.

Where so many brands have failed and folded, Amy’s Kitchen has grown in leaps and bounds, expanding their dairy-free options exponentially while still maintaining high quality standards, and an endless hunger for both adventurous flavors and down-home comfort foods. Breaking into 2020 with a boom, Amy’s Kitchen has just unleashed a new line of ooey, gooey, cheezy vegan entrées, including two pasta dishes and two Mexican-inspired options. They’re all going into regular rotation here as emergency dinners at Casa BitterSweet, but if I had to play favorites, my money would be on the Vegan Broccoli & Cheeze Bake.

I’m rather picky about my pasta, to put it lightly, and I was stunned to realize a few bites in, going back to read the label, that these noodles were gluten-free, too. Tender, chewy, springy, the texture surpasses that of most average frozen wheat options, too. There’s no sacrifice nor compromise for accommodating such a range of dietary restriction; nothing makes it into the bowl but delicious, creamy instant gratification.⁣

You really can’t improve on perfection, by definition, but you can match it on the same level in an equally compelling, yet wholly unique way. That’s where these fool-proof party starts come in.

Baked, not fried, to golden brown and crispy brilliance, this is the halfway homemade food hack that could very well become the stuff of legends. Better than mozzarella sticks, they won’t start to congeal and lose their luster the moment they hit the table. The breading ensures easy prep, no culinary skills required. Banishing greasy fingers by adding no extra oil means you could be saving your sofas- and stomachs- from unnecessary anguish later, too.

Tender spiral noodles and organic broccoli, bathed in luscious, creamy vegan cheese sauce burst forth from their crisp breaded shells, a rush of comfort and savory satisfaction in every bite. This is one unforgettable finger food that will serve you well for many happy years, too.

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Hannah (BitterSweet)1 Comment

Easy Brie-zy Entertaining

What’s that I hear, off in the distance? Could it be the sound of winter boots storming down the driveway? The staccato knock of knuckles against the front door? The unmistakable chime of the doorbell, ringing out as clear as day: YOUR GUESTS HAVE ARRIVED!?

Ah yes, it sounds like the holidays are here again! Trickling in slowly, gathering in greater numbers with every passing minute, the kitchen swells with sounds of merriment, laughter and banter ricocheting off the walls. Cue the music, crank the oven, and break out the appetizers; it’s time to dazzle with more than sparkling tinsel lining the hallways.

Play your cards right, and one spectacular starter will set the whole party in motion. The pros know that it’s only possible by keeping it simple, prepping ahead, and using the best ingredients. That’s why I’m dropping this show-stopping wheel of homemade vegan brie, supple and soft, crowned with the bold combination of tart raspberries and balsamic vinegar. If that doesn’t kick off the festivities with applause, at least, perhaps you’ve invited the wrong audience.

Buttery, creamy, melting at room temperature, this brie isn’t a dead-ringer for its dairy counterpoint, but it doesn’t need to imitate exactly when it can exceed that experience. Reaching into my pantry for an easy accompaniment, bottles of Alessi White Balsamic Raspberry Blush Vinegar and Alessi Raspberry Infused White Balsamic Reduction inspired this unconventional, yet compelling combination. Melding that tangy, fresh flavor with sweet whole berries in a lightly simmered compote created a heady aroma that no one could resist.

I can count on Alessi ingredients to raise the bar on everyday staples, no matter the recipe or occasion. Family owned and operated for 72 years, these essentials have stood the test of time. They’ve been stocking grocery store shelves across the country for as long as I can remember, that’s for sure. Going straight to the source reaps the greatest rewards, though, since orders over $20 ship free and no where else can you find such a wide section of authentic Italian specialties. As if that wasn’t enough, if you shop directly through Alessi.com and enter the code HANNAHK at checkout, you’ll get 15% off your order! This code is good for 1 use per customer, until December 31.

Both the cheese and chutney can be made up to a full week in advance, so there’s no need to stress on the big day. Just take off the chill as conversations warm and spirits flow. The savory wedges will melt in your mouth, and any extraneous worries will melt away. Now that’s what makes a happy holiday.

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Hannah (BitterSweet)7 Comments