Tag: new year
Cheers to the New Year
Defined by drunken revelry and proverbial open bars of debauchery, it should come as no surprise that New Year’s Eve has never been greeted with much enthusiasm in the BitterSweet household. A whole family of teetotalers and working people, it’s frankly a miracle that anyone even stays awake long enough to watch the ball drop on TV. It’s true; we’re just that exciting. I should really just speak for myself though, given that not even the finest glass of sparkling champagne would strike my fancy, while others would gladly partake.
Why on earth is it that fewer people are interested in making non-alcoholic cocktails for us lightweights and cheap dates over here? Seems to me a gross oversight, excluding such a large portion of thirsty consumers when it takes no more effort to just exclude the booze. Inspired by Zevia‘s call to arms, I wanted to take this opportunity to try out their new Tonic Water and lift a glass to 2015 in style. Bitter, astringent stuff by itself, this stevia-sweetened bubbly brew makes an uncanny substitute for the traditional mix of cognac and champagne typically found in a French 75. Authenticity be damned, I’m just happy to finally have a respectable drink to toast with when the clock strikes midnight.
With that, I want to wish everyone out there in all corners of the world a very Happy New Year! May it be the best one yet.
Yield: 2 Servings
Zevia Faux 75
A light and refreshing sparkling mocktail that's perfect for a celebration.
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
- 2 Tablespoons Light Agave Nectar
- 1/4 Cup Fresh Lemon Juice
- 2 (7.5-Ounce) Cans Zevia Tonic Water
- 2 Strips of Lemon Zest (Optional, for Garnish)
Instructions
- Shake the agave and lemon juice vigorously in a cocktail shaker until thoroughly blended. Divide the mixture between two champagne flutes and top with equal amounts of the tonic water. Garnish with lemon zest for some extra festive flair, if desired.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 27mgCarbohydrates: 35gFiber: 1gSugar: 32gProtein: 0g
Mochi Madness
Standing outside on the first cold, crisp day of 2014, I could have sworn I heard the distinctive “don…don…don” of a kine (wooden mallet) striking an usu (stone mortar), far off in the distance. Though unlikely, the tradition of making mochi for oshogatsu is so ubiquitous in Japanese culture, it would be unthinkable for anyone immersed in the culture to ignore it. Pounding sweet glutenous rice into submission is no simple task, typically requiring a whole village to pitch in and churn out enough mochi to ring in the new year.
Celebrations are based around the ritual and everyone gets something delicious as their reward. Though ozoni soup is the most authentic way to commemorate the turning of the calendar, ensuring good luck and prosperity for the coming months, mochi is the perfect blank canvas for any flavors sweet or savory. Naturally, my inclination is to play up its capacity for creating unique sweet treats.
Forget pounding stubborn grains of rice until your arms ache and your hands throb. This is mochi for the modern baker, dressed up in a rich cloak of chocolate, no less. Mochiko, otherwise known as finely powdered sweet rice flour, makes the process move along much more smoothly- literally. Crossing cultural boundaries and incorporating some unconventional ingredients, the resulting brownies are a curious hybrid of Japanese and American tastes.
Shockingly decadent in comparison to the plain white spheres produced from typical methods, these mahogany brown squares are a definite indulgence, which strikes me as a fitting way to kick off a joyful new year. For anyone expecting a standard brownie though, the texture may come as a shock. Chewy with a delightfully bouncy, sticky texture between the teeth, it makes no secret of its glutenous rice foundation. To some who struggles with anything that isn’t either crispy-crunchy or pudding-soft, these may not be the most winning recipe.
For the rest of you adventurous eaters and bakers though, it’s a stunningly simple mash-up that’s long overdue. Have your mochi and enjoy it too, without any of the hard labor (or choking hazards) associated with the original. As a side bonus, these rice flour-based treats are “accidentally” gluten-free, so everyone can start their year on a sweet note!
Yield: Makes 16 – 24 Brownies
Mochi Brownies
A decadent mashup of classic chocolate brownies with chewy mochi, these bars are incredibly satisfying to sink you teeth into.
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Ingredients
- 2 Cups Mochiko (Glutenous Rice Flour)*
- 1 1/2 Cups Granulated Sugar
- 1/3 Cup Unsweetened Cocoa Powder
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Vegan Butter
- 9 Ounces (1 1/2 Cups) Semi-Sweet Chocolate Chips, Divided
- 1 1/2 Cups Plain Non-Dairy Milk
- 1 14-Ounce Can Full-Fat Coconut Milk
- 1/2 Cup Plain or Vanilla Vegan Yogurt
- 2 Teaspoons Vanilla Extract
Instructions
- Preheat your oven to 350 degrees and lightly grease an 9 x 13-inch rectangular baking pan.
- In a large bowl, whisk together the mochiko, sugar, cocoa, baking soda and powder, and salt. Stir until all the ingredients are evenly distributed throughout the mixture and set aside.
- Place the vegan butter and 6 ounces (1 cup) of the chocolate chips in a large, microwave-safe container along with half of the non-dairy milk. Microwave for a minute, stir well, and then continue heating at 30-second intervals, mixing thoroughly in between each new cycle, until the chocolate has completely melted. Add in the remaining measure of milk plus the coconut milk, yogurt, and vanilla. Stir until smooth.
- Pour the liquid ingredients into the bowl of dry and stir thoroughly with a wide spatula. Don’t worry about over-mixing, since there’s no gluten here that might form. Go ahead and beat the tar out of that batter! Toss in the remaining 3 ounces (1/2 cup) of chocolate chips and mix until evenly distributed throughout the mixture.
- Once there are no lumps remaining, transfer it into your prepared pan and smooth out the top. Bake for 55 – 60 minutes, until dry and slightly crackled on top. The toothpick test won’t be particularly helpful for this brownie, so trust your intuition when it appears to be done on the surface.
- Let cool completely before slicing into bars.
Notes
*Although the rice flour is "glutenous," this recipe is actually gluten-free!
Recommended Products
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 216mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Hop Into the New Year
“Best of” lists and top-twelve countdowns litter the airwaves and blogosphere alike, rehashing the highlights of the passing year on an endless loop. 2012, for better or for worse, was a year of pivotal events that will continue to cast a long shadow over the future of many. Even for those living it, the true meanings of those days are hard to take in, to fully appreciate and turn over rationally in one’s mind.
At least on a much smaller scale, it’s safe to say that the successes and celebrations far outnumbered the moments of despair on this little blog, and incredibly, BitterSweet survives to see another year. Still, I’d much rather move forward, onward and upwards, rather than continue to look back. Shouldn’t we start making new memories to rejoice in right away?
New Year’s Eve is one of the few times I allow myself to be superstitious in the least. Adopting the practices of a dozen different cultures, the momentous occasion is typically observed by a day of cleaning, scrubbing the physical grime and digital disorder out of my life. Kagami mochi is prepared and erected in the kitchen, although never eaten. (Our tradition is to set it on fire a week into the new year, but that’s another story.)
What are traditionally lucky foods?
Most importantly, of course, are the first few foods, which must be just as full of symbolic luck as they are flavor. Greens are necessary no matter what the course, promising wealth in the form of monetary greens later. Peas and beans swell when cooked, suggesting prosperity. The combination of the two more directly represent health, because what could be more wholesome than greens and beans? I think you see where I’m going with this.
Hoppin’ John, the southern staple, featuring collard greens, black-eyed peas, and rice, has tons of unfulfilled potential. Typically weighed down with pork but light on spices, through my eyes as an outsider, there seemed to be room for improvement. Turning the dish into a creamy, well-balanced risotto, it can play the role of either a side or the star of the show on any dinner table. Incredibly savory and soothing, it’s the perfect heart-warming and rib-sticking dish for these chilly early January days. Whether it actually brings in luck or not for the new year, anyone should feel lucky enough just to steal a bite.
Yield: Makes 4 - 6 Servings
Hoppin' John Risotto
Turn Hoppin' John into a creamy risotto and it can play the role of either a side or the star of the show on any dinner table. Featuring blackeyed peas and collard greens, it's sure to bring luck and comfort your way.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1 Bunch (About 1 Pound) Fresh Collard Greens, Thoroughly Washed and Dried, Stemmed and Chopped
- 1 14-Ounce Can (1 3/4 Cup) Black-Eyed Peas, Rinsed and Drained
- 2 Tablespoons Olive Oil
- 2 Tablespoons Vegan Butter or Coconut Oil
- 4 1/2- 5 Cups Vegetable Stock
- 1 Medium Yellow Onion, Diced
- 1/2 Medium Red, Orange, or Yellow Bell Pepper, Diced
- 2 Stalks Celery, Diced
- 3 - 4 Garlic Cloves, Finely Minced
- 1 1/2 Cups Sushi Rice*
- 1/2 Cup Dry White Wine or Water
- 1/2 Cup Full-Fat Coconut Milk
- 2 Tablespoons Braggs Liquid Aminos or Soy Sauce
- 1/4 Cup Nutritional Yeast
- 1 1/2 Teaspoons Dried Thyme
- 1/2 Teaspoon Dried Oregano
- 1 Dried Bay Leaf
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Liquid Smoke
- Salt and Pepper, to Taste
Instructions
- Begin by prepping all of the vegetables so that it’s a streamlined process to add them all in later. Starting heating the oil and butter or coconut oil in a large stock pot or saucepan over medium heat. Pour the vegetable stock into a separate saucepan and heat over a second burner on medium heat. Keep this covered, just below a simmer at all times.
- Add the chopped onion into the large pot, stirring to coat the the hot fat. Sweat and saute for 2 – 4 minutes, until semitransparent and aromatic, before tossing in the bell pepper, celery, and garlic as well. Continue cooking, stirring occasionally, for about 5 – 8 minutes to soften all the vegetables, just barely beginning to brown them around the edges. Add in the rice last, stirring well to coat with the oil and vegetable liquid, for about 2 minutes or until somewhat translucent in appearance.
- Deglaze the pan by slowly pouring in the wine or water, carefully scraping up any bits that might be stuck to the bottom. Turn down the heat to medium-low. Add in the coconut milk, liquid aminos or soy sauce, nutritional yeast, and all of the remaining herbs and spices. Bring the liquid up to a simmer, and once it has mostly absorbed into the rice, add in 1 cup of the hot stock.
- Continue to cook gently, stirring every few minutes to check on the consistency, adding in another 1/2 – 1 cup of the stock as needed. The rice should cook for about 20 – 25 minutes, until tender but creamy. In the final 10 minutes of cooking, incorporate the beans and greens, adding the greens a few handfuls at a time so that they can wilt down and not overflow out of the pot.
- Always keep the mixture looking somewhat liquid-y without being soupy; remember, this is not a pilaf where you want dry, distinct grains. Add salt and pepper to taste, and remove the bay leaf before serving. Enjoy immediately, as the rice will continue to thicken as it cools.
Notes
*Purists may cry afoul, but yes, sushi rice is my grain of choice for risotto. Arborio or carnaroli rice are the “authentic” options, but I find sushi rice every bit as creamy, tender, and clean-tasting, not to mention far cheaper.
Recommended Products
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 373Total Fat: 17gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 3089mgCarbohydrates: 43gFiber: 8gSugar: 12gProtein: 12g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Starting Clean
Early January, the ground coated in a thin veneer of glistening white snow, it’s the calm after the storm. Lights and tinsel come down, discarded gift wrappings are cleared away, and the world returns to a weary, more subdued version of normalcy. Back to work, back to school, back to what ever it was we were ignoring or pretending didn’t have a deadline- It’s an abrupt, harsh transition, alright. Tempted as I am to turn tail and hibernate for the rest of winter, the show must go on, and the gears must continue to grind forward somehow.
Beginning in my own gentle way into 2011, there were no grand parties or late night revelries, and yet a soothing, cleansing sort of recipe for renewal still feels appropriate. Yes, there are still cakes and sweets galore to come (oh, if only you knew my plans…) but for now, a break from complicated fare is more than welcome. Borrowing from the Japanese tradition of nanakusagayu, a simple dish consisting of little more than rice and greens promises wealth, luck, and a healthy, clean start to the new year.
A porridge requiring seven different, distinct greens, this is a dish I shied away from for many years, lacking the creativity to replace the typical Japanese herbs with ones more easily obtainable in the US. Perhaps I cheated a bit, filing leeks, celery, and parsley under the category of full-fledged greens, but they certainly are green-colored, and oh so much more tasty than many other bitter grasses. My version also differs significantly in consistency; rather than a gooey, mushy rice porridge that’s cooked to a slow death, I throw in cooked rice almost at the last minute, keeping the grains whole and distinct, and creating more of a soup in the end. Warming, soothing, quick and brothy, it’s a perfect option for anyone feeling under the weather, too.
Though the greens do wilt down considerably, this recipe still makes a whole lot of food, so you may want to keep the rice one the side for future leftovers, instead of letting it sit and soften in the leftover soup.
Yield: Makes 8 - 12 Servings
Nanakusa-Shiru (Greens and Rice Soup)
A Japanese porridge requiring seven different, distinct greens, this easy version uses herbs more easily found in the US and keeps the grains whole and distinct to create more of a soup in the end. Warming, soothing, quick and brothy, it’s a perfect option for anyone feeling under the weather, too.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 Medium Leek, Thoroughly Cleaned and Sliced into Half-Moons
- 2 Stalks Celery, with Leaves, Chopped
- 2 Cloves Garlic, Finely Minced
- 1 Square Kombu
- 5 -6 Cups Water
- 3 – 4 Tablespoons Aka (Red) Miso
- 4 Cups Cooked Brown Rice
- 1/2 Pound Fresh Kale, Stemmed and Chopped or Torn
- 1/2 Pound Fresh Baby Spinach
- 1/2 Pound Fresh Romaine, Chopped
- 4 – 5 Scallions, Thinly Sliced
- 1/2 Cup Parsley, Roughly Chopped
- Toasted Sesame Seeds, as Desired
- Red Pepper Flakes (Optional)
Instructions
- Set a large stock pot on the stove over moderate heat, and add in the leek, celery, garlic, kombu, and water. Bring it to a boil, and then reduce the heat to a gentle simmer. Cook for 15 – 20 minutes, until the garlic has mellowed and the veggies softened. Carefully remove the kombu, and slice it into bite-sized pieces before returning it to the pot.
- In a small dish, place the miso paste, and add in a splash of water from the stock pot. Mix well so that the miso is completely dissolved and no lumps remain. Pour the miso liquid back into the pot, and stir to incorporate. Add in the cooked rice, along with all of the remaining greens and herbs. You may need to add the greens in batches, stirring each one in gently until wilted enough to make more room in the soup pot. Cook for just 2 more minutes, and turn off the heat.
- Ladle out portions into bowls, including a good amount of broth for each one, and top each serving with a light sprinkling of toasted sesame seeds and red pepper flakes as desired.
Notes
Feel free to use any other cooked grain in place of the brown rice, such as quinoa or millet, if desired.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 107Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 55mgCarbohydrates: 20gFiber: 3gSugar: 1gProtein: 3g
A Matter Of Luck
New Year’s Eve is a very peculiar time to celebrate.
Every culture has their own customs and methods, but each involves a healthy dose of superstition. It’s hard to say that any of it truly has any impact on the year ahead, but something about those standard rituals just make the day a bit more special. As if to mark them as different from all others, to really put a dividing line between one set of 52 weeks and the next, it’s the unusual and often inexplicable traditions that remind us that it’s not to late for our luck to turn around, or for us to start again if we should need to. Although I couldn’t tell you exactly why it’s considered auspicious to eat black-eyed peas on New Year’s Eve, I can tell you that I definitely will be.
What’s the best thing to do with black-eyed peas?
Most people make Hopping John to get their serving of these cyclops beans, but where’s the imagination in that? Nope, for me, I don’t put them in any regular or predicable dishes, but I dole out a bit of good luck to those with a sweet tooth like myself.
Why is this the best healthy chocolate cake recipe?
Crackled on top and sunken in the middle, this is one homely cake for sure, but it will always have a place in my heart. Composed of little more than black-eyed peas and chocolate, those who avoid gluten will also be able to partake, and the high protein content makes it a lesser evil than most of the sweet treats that have been so abundant this season. It may not be fancy enough to bring to that black tie affair, but since I plan to celebrate the beginning of the new year quietly at home, a thick, dense, and somewhat crumbly slice of this cake is exactly what I want to cozy up with when the ball drops in Times Square.
Besides, can you think of a sweeter way to get a serving of beans into your diet?
Yield: Makes 1 Loaf Cake; 8 - 10 Servings
Lucky Chocolate Cake
Boost your good fortune with a healthy chocolate cake! Composed of little more than black-eyed peas and chocolate, those who avoid gluten will also be able to partake, and the high protein content makes it a lesser evil than most of the sweet treats.
Prep Time
10 minutes
Cook Time
1 hour 5 minutes
Total Time
1 hour 15 minutes
Ingredients
- 2 Cups Cooked Black-Eyed Peas
- 1 (12-Ounce) Package Extra-Firm Silken Tofu
- 3/4 Cup Granulated Sugar
- 1 1/2 Cups (9 Ounces) Semi-Sweet Chocolate Chips
- 1/4 Cup Natural Cocoa Powder
- 1 Teaspoon Instant Coffee Powder
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- Pinch Salt
Instructions
- Preheat your oven to 350 degrees, and lightly grease a 9×5 loaf pan.
- Toss both the black-eyed peas and the tofu into your food processor or blender, and let it run until the mixture is completely smooth. Give it a good long time to work, since it would be rather unpleasant to find any whole beans in your cake.
- Add in the sugar and coffee powder, and pulse to combine.
- Separately, melt the chocolate and stir well until smooth before adding into the food processor, and then let it run for a minute until fully incorporated. Scrape down the sides to make sure you aren’t missing anything, and give it another minute to process. Finally, add the cocoa, coffee powder, baking powder, soda, and salt, and pulse to combine.
- Spread the mixture into your prepared pan, leveling off the top with your spatula as best you can. Bake for 60 – 70 minutes, until a toothpick inserted into the center comes out mostly clean. I know that’s a bit vague, but it will still be ever so slightly wet since it’s such a moist cake- Just make sure it doesn’t look like it’s covered in raw batter. Let it cool completely in the pan before serving.
Recommended Products
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 84mgCarbohydrates: 28gFiber: 3gSugar: 20gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.