Tag: dessert

Tarted Up Sweet Potatoes

Sweet potato casseroles, adorned with gooey toasted marshmallows, or sweet potato pie, gently wobbling atop a buttery crust, are classic staples of the American Thanksgiving feast. Gleaming orange beacons glowing amidst a sea of amber brown, their warm sunset hues adds a splash of color so desperately needed in this largely monochrome meal. There’s more than just the stereotypical orange yam to liven up your grand spread, though. In fact, there’s a whole rainbow of sweet potatoes that would love an invite, for dinner, dessert, or both.

Flipping Delicious

Tarte tatin flips the idea of conventional pastry on its head, so why not give it an extra twist to keep your taste buds spinning? Apples are synonymous with this French invention that dates back to the late 19th century, where legend has it that a distracted cook by the name of Stéphanie Tatin accidentally built their pie upside-down. Whether or not there’s any truth to the story of such an egregious blunder, there’s no doubt that the dessert itself has withstood the rest of time. Why should apples have all the fun, though? Sweet potatoes, full of natural sugar, caramelize against the heat of the metal pan, cooking to a soft, creamy texture to contrast against flaky puff pastry. One quick flip and you’ve got a whole table side performance to serve along with the final course. If you’re the type of family that likes their sweets alongside their savories, it’s an equally compelling addition to the main menu.

Shades Of Potatoes

Purple potatoes are no longer the shocking rarity they once were, but they can still be tricky to shop for. Many are simply labeled as “Japanese sweet potatoes” despite the fact that there are many varieties within that broad subcategory. Just because it has purple skin doesn’t mean it has purple flesh, so don’t be misled by exterior appearances. Seek out Purple Stokes, Okinawan, or Molokai sweet potatoes specifically for the best, most vibrant results. White sweet potatoes are no different, often surprising unsuspecting cooks with the shock of pale flesh lurking beneath the peel. Murasaki Sweet Potatoes, Hannah Yams, and Bonita are your best bets. Orange sweet potatoes are commonplace, but for tubers of distinction keep your eyes peeled for Garnet, Jewel, and Beauregard sweet potatoes.

Serving With Style

Glossy, glazed with rich caramel syrup, the paper thin spuds glisten as their soft edges catch the light. It seems like a shame to cover such a work of art with any sort of topping, and truly, there’s no need to. A thin slice feels much more substantial on the fork, with all the richness and body you need to complete feel wholly satiated. For those craving just one last flourish, whipped coconut cream or vanilla bean ice cream, delicately melting into the warm surface, will never steer you wrong. On the opposite side of the flavor spectrum, bitter dark chocolate sauce or crunchy cacao nibs could help take down the sweetness a few notches, as would a bracing cup of hot coffee on the side. To amplify the texture of the crispy puffed crust, sprinkle toasted pepitas, sliced almonds, or chopped pecans all over, which are perfectly paired with any other toppings, too.

More Taters, Less Haters

All sweet potatoes are beautiful, gnarled roots, pock-marked skins, and all. If you’re not fortunate enough to find a full rainbow of options at your disposal, don’t despair! Even if you chose just one color, be it the classic orange or jewel-toned purple sweet potato, your tarte tatin will provide a radiant vision of autumn’s bounty, condensed.

Think you’ve already covered the potato portion of the program this Thanksgiving? Dig a little deeper. Aesthetics aside, expanding your array of sweet potatoes adds that much more depth and nuance in the flavor department, unlocking a wide range of nutty, honeyed notes. Layered together in an effortlessly elegant overlapping spiral of poly-chromatic slices, the singular beige interior of your average apple can’t compete. Tarte tatin was meant to be so much colder and brighter; this is one simple yet stunning dessert that will always turn out.

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Hannah (BitterSweet)8 Comments

The Tangled Webs We Weave

Did you know that the average person eats around eight spiders every year? This is a rough figure covering accidental consumption while sleeping, mind you, not taking into account cultures that relish their deep-fried tarantulas on a stick. Unsettling though that thought may be, I wonder if we could use some Halloween magic to make these statistics more palatable.

Tasty Transmogrification

What if we transformed those spiders into chocolate? Perhaps these arachnids could serve as surrogates to satisfy the spider-eating quota, or at least shift the balance. Daintily crawling across the delicate edible web baked into a soft, buttery cheesecake, this is a dessert that may haunt your dreams, but not your nightmares.

Enchanting All Five Senses

Perched atop a cocoa crust, the rich lemon cheesecake itself is as much a feast for the eyes as it is for the palate. Bright, tangy, yet subtle and understated, the delicate dance of citrus and tart pomegranate is enhanced by a gentle hint of ginger. Smooth and luxurious, melting in your mouth and leaving behind a refreshing, almost ethereal aftertaste, the interplay of flavors is like a symphony, each note perfectly in tune.

Creepy Crawly Cuisine

An ideal centerpiece for any Halloween gathering, this understated yet arresting dessert is sure to impress your guests. If the unique design isn’t a sufficient conversation starter, you can always drop that fun fact about sleep-eating spiders for greater effect.

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Hannah (BitterSweet)4 Comments

Sweet Indulgence

You deserve a dessert. How do I know? Because everyone does.

A little bite of something sweet is guaranteed to boost your mood, at least for a little bit, redeeming a tough day or further amplifying a joyous occasion. Treating yourself is synonymous with self care, so why is it a gift so often denied? Sugar, gluten, eggs, butter; name your dietary nemesis, and conventional desserts have it in spades. It doesn’t have to be that way though. Sweet Indulgence by Chef AJ puts dessert back on the table for each and every eater out there, without sacrificing health or taste.

It was my distinct honor to photograph all 150+ recipes in this groundbreaking cookbook, which truly runs the gamut to accommodate all palates. Ranked by sweetness, it’s easy to find treats that are more or less decadent, from austere oat muffins to decadent cheesecakes. However, what’s most remarkable is that throughout the book, there is zero refined sugar to be found. Dates, bananas, and sweet potatoes may not sound particularly luxurious… until you’ve seen what Chef AJ can do with them.

For the naysayers who don’t believe a healthy dessert can also be delicious, I challenge you to find fault in AJ’s Mint Chocolate Mousse Torte, a completely raw slice of cool, creamy heaven for any chocoholic. As one of my personal favorites, it still floors me how rich each bite is for essentially employing just nuts, fruits, and cocoa.

On the lighter side, Mango Mousse Parfaits with raspberry coulis are a remarkably elegant layered delight that can be made in mere minutes. As one of those recipes that only looks time-consuming, it’s both aspirational and accessible. Chef AJ has generously shared that recipe, which you’ll find below.

To recap, this entire collection of recipes is:

  • Vegan
  • Sugar-free
  • Oil-free
  • Salt-free
  • Gluten-free
  • Kosher

…With many soy-free and raw options in the mix.

I don’t subscribe to the idea of “guilty” pleasures because there should be no shame in eating things that make you happy. While not everyone can eat with such abandon, there’s still room for sweet treats in any diet. No matter how voracious your sweet tooth, Sweet Indulgence has you covered.

Sweet Indulgence officially launches on August 27th, which means you still have 1 week left to pre-order and take advantage of the big bonus bundle. Including videos of ALL the recipes, the audio book of Unprocessed, access to the Make it Raw cooking courses, and more, to the tune of a $1000 value. Considering the minuscule cost of the book itself, it’s a mind-blogging deal. Even without the extras, it’s more than worth the price of admission!

Hannah (BitterSweet)2 Comments

Sweet and Sassy

If you haven’t thought much, or at all, about Sassafras before, you’re not alone. Banished to the darkest depths of the forest after enjoying brief success as a soda shoppe superstar, there’s not a trace of it left on the market today. Where did it all go? Why did the original root of root beer disappear while only chemical imitators remain? The controversial answer is tangled up in politics and bunk science.

Sass Back

Sassafras is a tree grown in the American Southeast, cherished for years by the indigenous peoples for culinary, medicinal and aromatic applications. Sassafras leaves could be enjoyed as a fresh spice, like bay leaves, in soups and stews, or dried and steeped like tea. Spicy and earthy, with hints of vanilla and licorice, it’s what you might expect from root beer soda if it wasn’t so brash and artificial. The roots have the added benefit of thickening liquids, giving them a place of honor in many gumbo recipes instead of or in addition to file powder.

The tea from sassafras leaves is believed to have many curative properties, historically used to treat colds, measles, scarlet fever, indigestion, and heal wounds. Distilled safrole, the primary chemical compound in sassafras, is still used to make perfumes and natural insecticide products overseas. In the US, where this unique ingredient originated, the story is completely different.

The Dose That Makes The Poison

A study was done in the 1970s where a group of rats was fed extreme, excessive amounts of concentrated safrole. Unsurprisingly, they developed cancer and liver damage. The USDA reacted swiftly and blindly, banning the substance indefinitely. Abundant misinformation persists; even otherwise legitimate-looking websites claim that “Consuming 5 mL of sassafras can kill an adult.”

This is, frankly, a lie. Dr. James Duke, author Handbook of Edible Weeds, has written that on the contrary, root beer with safrole was 1/13 as cancer-causing as the alcohol in beer. While yes, safrole can be used in the production of ecstasy (MDMA), let’s not forget that over-the-counter cold medications can be used to make meth, too.

Distilling The Solution

By my estimation, I’ve consumed much more questionable things. That’s why I was overjoyed when I got real sassafras root from Tripp Distillery, creators of unparalleled sassafras liqueur. Not everyone has access like this, but there are some online resources as well. With my prize in hand, I knew what I wanted to make right away: A reverse root beer float. That is, scoops of homemade sassafras ice cream bobbing in a frosty mug of sparkling water. Cool, crisp, and invigorating, with much less cloying sweetness than the original.

What happened when I got home was a bit different than planned. My ice cream maker decided to give up the ghost, paddle immersed in cool custard, never to spin again. With the base already cooked and a heatwave approaching, I grabbed the nearest popsicle mold and started pouring.

Creamsicle Of Dreams

Call it fate, or a happy accident, but I think the results turned out even better this way. Sweet, creamy, and delicately spiced, there’s nothing else quite like it. Perched on wooden sticks, these frozen treats are even better for summer fun on the go, or swirling into a pop-tail, AKA popsicle cocktail. Just add hard seltzer or a shot of your favorite spirits to that sparkling water to get the party started.

If you like root beer, you’ll love sassafras. Ignore the fearmongering and give it a chance. It’s long overdue for a revival, but don’t just save the best for last—eat dessert first!

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Hannah (BitterSweet)1 Comment

Kiss And Tell

Lemon zest has become my new garlic. By which I mean, there’s no such thing as too much. If a recipe calls for a teaspoon, or pinch, or even just as an optional addition, you’d better believe I’m not going to stop zesting until that whole lemon is bald. Unlike garlic, this applies to everything, both sweet and savory (although truth be told, I have bridged that gap for the former, too.)

While there’s never a bad time for dark chocolate, I’ve been craving something lighter, brighter, and breezier. Lemon-Kissed Raspberry Bark is the answer. Invigorating lemon zest cuts the sweetness of white chocolate alongside tart freeze-dried raspberries, delivering a burst of high-contrast, full spectrum flavor in every bite.

Minimal Effort, Maximum Enjoyment

Like any good bark, be it of dark or white chocolate, half its beauty lies in its simplicity. All you really need are three basic ingredients, plus optional salt and sprinkles, because life is better with both. Then, it’s just one bowl, one spatula, and a microwave that stands between you and your prize. No fancy equipment or complicated steps are involved. Even on a hot summer’s day when the kitchen is a less inviting place, it’s an ideal dessert to either share or hoard.

A Zest For Life

Don’t even think about cutting back on the lemon zest. The only acceptable modification is to swap it with another citrus. Orange or lime zest are equally suitable understudies, but don’t forget more unconventional options like yuzu, buddha’s hand, pomelo, makrut lime, and of course, any combination of the aforementioned fruits, too. The raspberries may seem like the star of the show, but it’s really the zest that makes it a winning production.

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Hannah (BitterSweet)3 Comments