BitterSweet

Sweet Musings with a Bitterly Sharp Wit


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A Sweet and Sour Valentine

True love isn’t just pure sweetness, contrary to popular belief. To take such an overly simplified view would miss the whole point of any affair worth having. Like a story without conflict, a relationship that doesn’t face adversity at some point is unlikely to survive. It’s the nuances, the bitter moments and surprising twists, that enhance and further strengthen the attraction. The same should be said of desserts; if one is based purely on sugar and no true substance, it’s not worth eating in the first place. That’s why my Valentine’s Day contribution is quite simple on the surface, but surprisingly complex and perhaps controversial once you dig in deeper.

Lightened with cool, fluffy CocoWhip from So Delicious, this charming frozen souffle is effortless to make. Unlike the traditional baked rendition, there’s no fear of deflation before the lofty treats reach the table, leading to premature heartbreak. Strawberries lend a pretty pink hue, but the first bite proves that this treat is far from child’s play. Tangy balsamic vinegar smacks with acidity and brightness, jarring at first but an unexpectedly satisfying contrast to the fruity jam. The combined flavors linger, hauntingly, temptingly, long after dessert spoons have been licked clean.

Prepare to fall in love- Deep, unforgettable, true love. Valentine’s Day isn’t just for couples, but for those seeking a bit of bitter-sweet complexity in their lives, too. After experiencing it once for yourself, it’s hard to imagine being satisfied with anything else.

This post is sponsored by So Delicious Dairy Free, inspired by their 21-Day Dairy-free Challenge and is part of the Dairy-Free Menu Plan event hosted by Go Dairy Free. Stay tuned for a full week menu plan coming to Go Dairy Free at the end of the challenge, crafted by a dozen creative bloggers ditching dairy.

Frozen Strawberry-Balsamic Souffle

1/2 Cup Seedless Strawberry Jam
1/4 Cup So Delicious Coconut Milk Strawberry Yogurt
1/4 Cup Confectioner’s Sugar
2 Teaspoons Balsamic Glaze or Reduction
1/4 Teaspoon Salt
2 Cups Original So Delicious CocoWhip

To Serve:

Original So Delicious CocoWhip
Fresh Strawberries, Sliced

Set out three 4-Ounce ramekins on a small tray to more easily maneuver them in and out of the freezer. Cut three strips of aluminum foil or parchment to fit comfortably inside each ramekin, extending a above the rim by about 2 inches. Tape the strips to ensure that they stay in place. Lightly grease and set aside.

In a large bowl, stir together the jam, yogurt, sugar, balsamic glaze, and salt. Once smooth, add about half of the CocoWhip, mixing to incorporate. Fold in the remaining half more gently, keeping it as light and fluffy as possible.

Spoon the mixture into your prepared ramekins, dividing it equally between the three and smoothing out the tops. Place the ramekins into the freezer on a level surface, and allow them to rest, undisturbed, for at least three hours or until set.

Remove from freezer 10 minutes before serving. Remove parchment collars and garnish with additional CocoWhip sliced strawberries, if desired.

Makes 3 Servings

Printable Recipe

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Keep Your Cool

There are certain world records that no one wants to break. No one would be proud to claim the title of World’s Most Accident-Prone Person, or boast of sporting the World’s Longest Nose Hairs, for example. Unfortunately, the world itself has been officially awarded the unfortunate record of World’s Warmest Year, as of 2015, and we’re right on track to continue that winning streak for 2016.

Some of us have it worse than others. Living in the sheltered weather bubble that is the bay area, protected by a perpetual blanket of fog, it’s hard to imagine the crushing heatwave smothering the east coast right now. I don’t say that to brag- It’s with both awe and sympathy. I genuinely don’t know how you folks manage to survive yet another round of unprecedented heat and humidity.

No doubt, ice cream must help. It’s the only real relief that I would fully endorse on any day, and in any climate, for that matter. Even though temperatures around here rarely break the 80-degree mark, I’ve fully indulged in more than my fair share of frozen desserts this summer, thanks in large part to So Delicious. Their soothing cashew- and coconut-based treats are guaranteed to take the sting out of the most brutal days of summer sun. Short of churning your own, quite frankly, there are no better nor more diverse mainstream brands out there.

Although it’s tempting to hoard all of this frozen goodness for myself, I know there are many hungry ice cream-lovers out there suffering far more than I am this season. That’s why I want to share the wealth, and offer a FREE So Delicious product to two lucky readers! Anything your heart desires is up for grabs, but of course, I can’t recommend the ice cream highly enough. To enter, head on over to the giveaway page here, and don’t forget to leave a comment about your favorite ice cream flavor. You have until August 10th to enter, so get to it! I wouldn’t want anyone to sweat through the whole summer without a bite of cold comfort.


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Given the Cold Shoulder

Blurring the line between genius and madness, typical recipe brainstorming sessions can yield any number of wild, unpredictable results, combining disparate flavors that bear tenuous connections at best. It’s the best and worst part of any free-association exercise, opening up the floodgates and allowing a torrent of unfiltered ideas to flow. I’ve come up with some of my greatest hits this way, but sometimes, I’ve inadvertently managed to cobble together terrifying Frankenstein monstrosities instead. Most of these are easily eliminated before they ever come to fruition to assault unsuspecting eaters in real life, but unfortunately, it sometimes takes a round of testing before I realize the errors of my ways. Recipe writers don’t like to talk about it, but failure is far more common than success.

Thus, given my adoration for ice cream and endless supply of crazy concepts, I’ve dished out more than my fair share of distasteful scoops. In honor of Nation Ice Cream Day today, I thought it might be fun it dive into the archives to unearth some of these frozen horrors. Brace yourselves: The following list is not for the weak of stomach.

  • Raisin Bran Ice Cream
  • Black Garlic Ice Cream
  • Old World Borscht Ice Cream
  • Ketchup Ice Cream
  • Bread & Butter Pickle Chip Ice Cream
  • Cinnamon-Raisin Noodle Kugel Ice Cream
  • Smokey Barbecue Sauce Ripple Ice Cream

Consider yourselves lucky that I had enough common sense to know when to put the ice cream paddle down. Not all ideas can be winners, but you have my word that only the best ever make it into print.

I hope everyone is enjoying this “holiday” with only the creamiest, sweetest, and most luxurious of sweet scoops!


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Summers on Ice

It has long been rumored that Mark Twain once asserted “The coldest winter I ever spent was a summer in San Francisco.” Although readily disproven, the false quote still haunts the bay area to this day, resonating with those more accustomed to the sweltering sunshine seen further down the west coast. Even I’ll admit a certain disappointment when heading downtown on a mid-July day calls for a jacket and long pants, but it’s an entirely different story just across the bay. Berkeley and Oakland regularly send the mercury rising 10 – 15 degrees higher, and there’s no telling what sort of tropical conditions exist just a few miles further out towards wine county. By the time I’m ready to head home, the disparity finds me swimming in my heavy layers, gasping for the relief that only a frozen treat, or two, can bring.

In such a desperate state, nutrition is rarely top of mind, truth be told. Anything cold and preferably sweet will do, never mind the sugar rush and crash soon to follow. After one too many midday food comas, I’ve found it essential to stock only the good stuff in the first place, making the best choice also the easy choice.

Thank goodness for Pro(Zero), my top protein powder pick of the moment. Blending with any liquid as smooth as silk, thickening like a dream, and possessing a rich sweetness far beyond the label might indicate, it’s everything you could ask for in a powdered supplement. Okay, there is one more think you might one: Good taste.

Previously available only in a limited palate of flavors, the latest release of a Chai Latte rendition has stolen my latte-loving heart. Warm spices mingle with a hint of coffee flavor, both in perfect balance, the combination of the two is a real snacking showstopper.

A thick, frosty protein shake does wonders to tame the typical hunger pains, but all it takes is a humble popsicle mold for crafting next-level summertime satisfaction. Initially inspired by a leftover protein shake left in the freezer for too long, it was obvious that my oversight was no mistake, but a hint of unlocked potential. All it needed was a stick.

Flecked with bold, invigorating spices and the perk of your favorite caffeinated beverage, these frosty treats are no mere syrupy ice cubes. Flakes of toasted coconut add texture, while coconut milk provides a decadent, creamy backdrop. Each bit has all the richness of typical ice cream, but without the need for any fancy equipment, or for loosening your belt afterwards.

To all the hot, busy, summer days ahead: Bring it on, do your worst. I’ve got some delicious backup ammunition in my freezer now, ready for instant refueling.

Coconut Chai Freezer Pops

1 3/4 Cups (1 14-Ounce Can) Full-Fat Coconut Milk
1/2 Cup Plain or Vanilla Non-Dairy Milk
1/4 Cup Light Agave Nectar
1/4 Cup Pro(Zero) Natural Chai Latte Protein Powder
1/4 Cup Unsweetened Shredded Coconut, Toasted
1 1/4 Teaspoons Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cardamom
1/8 Teaspoon Ground Black Pepper
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Anise Extract (Optional)

The procedure here really couldn’t be any simpler: Whisk together the coconut milk and non-dairy milk of your choice along with the protein powder, mixing thoroughly to ensure that there are no remaining lumps. Add in the toasted coconut, spices, salt, and extracts, and stir well. Pour the resulting mixture into popsicle molds, insert sticks, and place them on a level surface in your freezer. Allow at least 6 hours before serving, and preferably overnight.

If you have trouble getting the pops out of the mold, run the outsides under hot water for about 60 seconds to loosen them.

Makes About 6 Medium Freezer Pops

Printable Recipe

This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.


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Kept On Ice

UPDATE: Okay folks, I’ve let this go on for long enough… APRIL FOOLS! I’m sad to say, it was all a bit of fun in this name of today’s “holiday.” Although I thought everyone would figure it out immediately, I didn’t expect such an outpouring of enthusiasm and support. Instead of getting a laugh out of it, I ended up feeling more dejected that I wouldn’t be able to deliver on this artificial promise.

Rest assured, I do genuinely want to create this book, but I haven’t yet found a publisher willing to take it on. Right now, it’s just a pipe dream, but this whole affair gives me hope that it may still happen some day. Thank you, everyone, for providing such persuasive inspiration!

It’s no secret that I play favorites when it comes to dessert, and regardless of the season, my preference invariably points to chilliest option on the menu. Creamy and cool, a generous scoop of ice cream always hits the spot. Wrapping up production on Vegan a la Mode was one of the most difficult publishing decisions I made back in the day, still bursting with frosty inspiration but running up against the threat of harsh deadlines, a lot was ultimately left unsaid. Even worse, a lot was left unchurned.

For years now, since the moment that original tome hit the market, I’ve been pining for an excuse to revisit that file of unrealized potential. Well, the idea of making a sequel is no longer just an empty threat; it’s about to become a sweet reality.

Vegan a la Mode: The Second Scoop will pick up right where the first cookbook left off, with never-before-tasted flavors like Tamarind-Chile Ice Cream, Nesselrode Pie Ice Cream, and Butterbeer Ice Cream. Unique frozen confections will feature prominently this time around, bringing fun new serving suggestions like Neapolitan Spaghetti Ice Cream and Lava Flow Bombes to the table when you’re craving a real show-stopping grand finale.

Pushing ahead at break-neck speed to meet the imminent summer 2016 release, I simply couldn’t wait any longer to share the delicious news. Stand by for pre-orders and the final cover art, coming soon!


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All Carrots, No Sticks

My love for carrots has been well documented since birth. Although I have no recollection of the incident, I’ve been told many times over that in my earliest stages of infatuation with the orange root, I came down with a legitimate case of carotenemia. Against my typically paper-white skin, I can only imagine what a glowing, golden orb of a baby I must have been! Perhaps it’s for the best that there are no lasting memories (or photos) of this to haunt me.

Now well into my twenties, I’ve learned to rein in my carrot cravings, but they’re a constant staple in my life. A vegetable crisper without at least a pound of the crisp taproots is truly empty, as far as I’m concerned. Typically eaten without any ceremony, cooking, or even basic preparation, it’s still dangerously easy to take their unique flavor for granted.

Naturally sweet, pure carrot juice is a real treat on a hot summer’s day. Although we’ve technically arrived on autumn’s doorstep, the heat is still going strong, and it just might take more serious measures to keep cool. That’s where this impossibly, laughably simple granita comes in. Little more than pure pressed carrots and a pinch of fresh mint, even the sweetener could be considered optional, depending on the flavor and intensity of your juice.

While most people think of carrots as lowly vegetables, good for little more than filler on the dinner plate, I would implore you to open up your mind- and mouth- to greater carrot consideration. It’s remarkable what a little bit of time in the freezer can do to transfer this pure orange elixir into a bona fide dessert.

Carrot Granita

2 Cups 100% Carrot Juice
1/4 Cup Granulated Sugar or 3 Tablespoons Agave Nectar
1 Tablespoon Fresh Mint Leaves, Finely Minced

What follows is so simple that it can hardly even be considered a recipe. Simply combine all the ingredients and stir until your sweetener of choice has fully dissolved. Pour the mixture into 9 by 13-inch baking pan and place on stable, flat surface in the freezer. Allow it to rest for half an hour.

Use a dinner fork to scrape any ice crystals that have begun to form on the sides and bottom of the pan. Place the pan back in the freezer and repeat this procedure, scraping and mixing every 20 – 30 minutes for a total of 3 – 4 hours.

Once mixture is thoroughly frozen, you should end up with light, fluffy flakes that look like dry orange crystals. Scoop into glasses and enjoy right away.

Makes 4 – 6 Servings

Printable Recipe


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Cashew is King

Dense, silky smooth, capable of melting so slowly and seductively across the palate that it seems to linger far beyond the average taste; cashew ice cream has certainly come a long way. Once a mere glimmer in the eye of the mad kitchen scientist who dared venture outside the standard arsenal of readily available dairy alternatives, cashew ice cream has finally hit the mainstream, and in a big way thanks to So Delicious. Textural superiority provides the unshakable foundation for all of these nutty frozen desserts, unburdened by excessive gums or stabilizers like so many commercial options. This attention to ingredient detail allows the most basic of flavors, the vanilla-infused Creamy Cashew, to shine without any adulteration. Similarly, the unfussy Cappuccino boasts a perfectly balanced coffee flavor, deepened by a subtle hint of cinnamon in the afterglow of each frosty bite. What truly sets this line of nut-based pints apart from the pack in the freezer aisle, however, are their bolder, unabashedly indulgent flavor combinations.

Turtle Trails from the original Purely Decadent label has been my top pick for countless years, but now that I’ve tasted the sweet extravagance of Salted Caramel Cluster, I may just have a new favorite treat. So packed full of chunks that it’s difficult to scoop, this pint of cashew goodness is not messing around. Whole, full-sized, plump cashews smothered in crisp shells of dark chocolate litter the landscape, flanked by rivulets of flowing caramel sauce. Notes of browned, burnt sugar define the custard base, spiked with just the right amount of salt to propel the flavor into crave-worthy territory.

Dark Chocolate Truffle succeeds in delivering an equally intense dessert experience as well, clearly formulated with the unreformed, unapologetic chocoholic in mind. Strong chocolate ice cream with devilishly bitter edges cradles thin shards of shaved chocolate that shatter effortlessly between the teeth. Truly an “adult” chocolate ice cream, it would be a disservice to compare it to the average cocoa concoction. The plentiful truffles are even better than those found in the average box of chocolate, especially since you’ll always know exactly what you’re going to get; every scoop is delicious, just as promised.

If simple sugar cookies and cinnamon spice hold more allure when a sugar craving hits, then the Snickerdoodle would be just your speed. Reminiscent of a thick, icy glass of horchata, this comforting blend has the upper hand on the original beverage thanks to the abundant smattering of gluten-free cookie dough pieces found throughout. Each bite maintains a soft, supple chew, no matter how deeply the pint has been wedged into the back of the icebox. I couldn’t help but further the cookie theme by serving up a few scoops as ice cream sandwiches, but the beauty of this variety is each spoonful provides the full compliment of these childhood treats, without the hand-held mess.

Even in the increasingly crowded category of vegan ice creams, So Delicious manages to continue innovating, reinventing itself, and staying ahead of trends while still remaining genuinely delicious. These cashew ice creams deserve a place in your freezer- But I can promise that they won’t stay there very long.