Tag: recipe round-up

Teaching Old Bread New Tricks

Philosophers have long posited that it’s our capacity for abstract thought, creativity, and language that makes us human, but I’d like to argue that it’s our capacity to make bread. Yes, bread; the very bedrock of society, the foundation of nearly all cultures, found globally in every shape, size, color, and flavor imaginable, is the true demarcation between man and beast. Archaeological evidence from over 30,000 years ago, places flour, believed to have been made into unleavened flatbread, on our timeline.

A Bevvy of Breads

That’s all to say, bread is very important. And, for all its permutations, bread is still evolving, even after emerging from the oven. Leftover, excess, or “stale” bread, to those less resourceful, is simply primed for its next permutation. Before we consider recipes, let’s not forget the basics. There’s no excuse for tossing a day-old loaf when you could transform it into:

  • Breadcrumbs
  • Croutons
  • Crackers
  • Soup thickener

The Upper Crust

Basic culinary know-how and rudimentary techniques honor bread’s enduring utility. For the more industrious, there’s no such thing as too much bread. Embrace your own humanity, and embrace bread. Here are a few of my favorite suggestions for reviving old loaves, and more.

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Hannah (BitterSweet)11 Comments

Nog Wild

Eggnog is like the festive Swiss army knife of the culinary world. Having such a distinctive flavor and singularly rich texture, it may seem like anything but a versatile multitasker, but there’s a world of possibilities lying just beneath the nutmeg-speckled surface.

Spiced Liquid Gold

Think about it: The base components for conventional eggnog are, of course, eggs, heavy cream, and sugar. What else starts from this foundation? Pretty much any dessert you can think of. While I wouldn’t be so bold as to claim that all vegan versions are created equal, they do reasonably approximate that same essential composition with a thickener/stabilizer, non-dairy equivalent, and sweetener. Just like that, you have a ready-made liquid custard in a carton.

Easy Eggnog Upgrades

Before we even get into the formal recipes, there are scores of treats you can make with zero measuring and minimal effort.

  • French toast: Simply use eggnog to soak sturdy slices of bread and griddle to crispy, custard-y perfection.
  • Bread pudding: Toss cubes of stale bread with eggnog, let it soak until saturated, then bake until golden and set.
  • Ice cream: Pour eggnog straight into an ice cream maker and churn according to the manufacturer’s instructions. For the best results, add a splash of brandy or bourbon, both for flavor and a creamier, less icy texture.
  • Overnight oats: Mix with oats, a pinch of salt, and maybe some dried fruits and nuts. Wake up to an easy breakfast indulgence.
  • Coffee creamer: A splash in your morning brew turns it into a holiday latte without the syrupy sweetness of store-bought options.
  • Pancake or waffle batter: Replace the liquid in your mix with eggnog. Add an extra pinch of nutmeg to further the theme.
  • Cake glaze: Whisk with powdered sugar until smooth, then drizzle over pound cake or cinnamon rolls.

Honestly, I could go on, but it would become tiresome to read a laundry list of every cream-based option that could be converted to use this holiday staple.

Stock Up and Start Cooking

I always buy extra vegan eggnog, because it’s delicious, yes, but also because the leftovers are invaluable. Make sure you stock up early so you can make a few of my favorite nog treats. If you play your cards right, you can bask in the afterglow of holiday joy well into January.

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Hannah (BitterSweet)11 Comments

Recipes to Ring in Rosh Hashanah

Consider Rosh Hashanah as your instant reset button. Starting over for the New Year, reinvigorated with fresh ambition to do better than the previous 365 days, needn’t be reserved just for January 1st. Meaning “Head of the Year,” the Jewish New Year ushers in more than just a date on the calendar. Consider it an open invitation to pause, reflect, and reset. While many gather in synagogues for prayer and connection, the rituals of Rosh Hashanah are most expressive around the table.

Falling on the first day of Tishrei in the Hebrew calendar, 5786 begins at sundown, ushered in by a fleet of autumnal produce and golden nectar, in hopes of having some of that gentle sweetness stay with us through the next annual cycle. Round challahs grace the table, their shape symbolizing abundance without end, while slices of crisp apple dipped in maple syrup or vegan honey speak our collective hope aloud, their down-to-earth decadence representing an attainable luxury.

Pomegranates, dates, carrots, and beets are just a few more favorites, woven into the tapestry of perennial celebratory dishes. Whether continuing beloved family customs or creating new ones, the dishes served on Rosh Hashanah are as much about intention as they are about flavor.

What follows is a collection of my favorite Rosh Hashanah recipes that honor the season, the symbolism, and the sweet start we all hope for in the year ahead.

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Hannah (BitterSweet)8 Comments

Baby Talk

Not a miracle of modern technology or ancient history, baby corn occupies a strange space on today’s dinner plate. That is, if it makes the plate at all. Rarely do they appear in recipes outside of the Asian culinary canon, relegated to the odd Chinese-American takeout box, drenched in a sticky, sweet sauce. Most consumers would be shocked to learn that baby corn exists outside of cans, despite the obvious logic that it must grow somewhere, beyond a tin foil tomb. It’s time to pull baby corn off the shelf and put it at the center of the plate.

What Are Baby Corn?

True to name, baby corn are, in fact, whole corn cobs, picked before they’re fully mature. This is exactly the same breed of sweet corn tossed on the grill, slathered with butter, and shucked all summer long. At this early stage, the entire vegetable is fully edible because the cobs haven’t fully developed. Though the growing process is the same, baby corn are comparably more expensive than adult corn because they must be picked by hand, making them much more labor-intensive to harvest.

Cutting corn from the stalk early explains their mild flavor as well. Baby corn don’t have as much time to develop sweetness, making them more starchy and crisp than anything else. That crunchy texture is a great asset that makes them such great candidates for quick cooking or no cooking at all.

Unclear Origins of Baby Corn

Surprisingly little is known about the exact history of how baby corn came to be a worldwide sensation. Corn itself boasts an ancient lineage, dating back thousands of years to its domestication in Mexico. However, the practice of harvesting immature corn cobs seems to be an innovation that blossomed in Asia. Today, Thailand is the leading cultivator of this miniature vegetable, but there are scant records of how and when it made the leap.

How To Cook Baby Corn

The subtle, fairly neutral flavor of baby corn makes it endlessly versatile. It can slip right into pretty much any dish, shine when seasoned with any array of spices, and play nicely with any accompaniments.

  • Before you hit the kitchen, why don’t you go ahead and just take a bite, as is? That’s right- Raw baby corn is fully edible, and quite tasty! If you’re fortunate enough to have access to a great Asian grocery, or perhaps a boutique produce market, you can find raw, fresh baby corn. It’s an excellent addition to salads, crudité platters, spring rolls, and much more, no heat required. Canned baby corn can also be enjoyed sans heat, but may have a slightly more metallic taste, for obvious reasons.
  • Pickling is a truly underappreciated approach for preparing baby corn. Treat them as you could green beans or asparagus packed in tall glass jars, bathed in your favorite brine du jour. Salty, vinegared, and just as crisp as ever, pickled baby corn are fun garnishes for cocktails or addition to relish trays.

  • Soups, stews, and braises bring out their more tender side, embracing the more starchy side of baby corn. No matter how long they’re cooked, it seems, they retain a firm bite, lending a satisfying textural contrast to any long-simmered preparation. Most baby corn are grown in Thailand, so it makes good sense that they’re an ideal addition to creamy coconut tom kha or spicy tom yum.
  • Roasting, baking, or air frying are all great options using intense, dry heat to brown the surface and add more textural interest. This method enhances caramelization, coaxing out their inherent sweetness and bringing a subtly nutty flavor to the fore.

  • If you’ve ever had a beer-battered baby corn, you know that deep frying them could very start a new craze. What isn’t better when coated in a savory, crunchy, lightly salted crust? Dip them in marinara or ranch dressing just like any other hot appetizer in that range to make a foolproof, crowd-pleasing snack.
  • Yes, of course, there are stir fries. Notice I saved this for last? I didn’t even need to bring this one up for it to resonate, but I’d implore you to think beyond basic vegetables and noodles. Given the Indo-Chinese treatment, Manchurian baby corn is a sweet-and-spicy departure from the norm, while still paying homage a time-honored combination. Try slicing it into tiny rounds and add it to any chaat, fried rice, or dry curry for that matter, too. You can’t go wrong with a simple stir fry, but you can go very right by trying something new.

Small Bites, Huge Potential

Baby corn stands as an open invitation to explore the vegetable kingdom, even for the travel-weary. A departure from the norm but still well within the realm of known produce, there’s always a can within easy reach. Go ahead, grab one, and try something new. It’s not a gamble to bet on the culinary potential of this intriguing miniature cob.

Hannah (BitterSweet)4 Comments

The Food Of Love

What makes a good Valentine’s Day recipe?

For that matter, how do you really qualify a dish as being more romantic than the next? Anything made with love should count, whether that’s delicate heart-shaped ravioli or a giant pot of chili. Classic aphrodisiacs get a nod, for sure, whether or not they can actually influence a person’s immediate desires.

Food itself is love.

There’s an undeniable intimacy in preparing a meal for someone you love. It’s a vulnerable act, pouring your own hopes and tastes, energy and creativity into every chop, stir, and sauté. Ingredients meld with emotions, creating a dish that is not just a combination of flavors but a manifestation of affection.

While I’m sharing my top plant-based picks for Valentine’s Day here, like all advice on the internet, your mileage may vary. The good news is that when you start with love, you can’t go too far wrong.

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Hannah (BitterSweet)5 Comments

Top 10 Vegan Recipes To Celebrate St. Patrick’s Day

Don’t Kiss Me, I’m Not Irish

If you feel compelled to kiss random strangers for good luck on St. Patrick’s Day, I’d venture to say that you’ve taken superstitions too far. Kissing someone who is Irish is supposedly the next best thing to kissing the Blarney Stone although that’s also an act of questionable common sense. Hundreds of thousands of lips have graced that same limestone; do you really want to share those germs in a post-pandemic world?


Natural Green Cake Coloring

This year, I have ten sweet and savory vegan recipes for you to wrap your lips around instead. Full of lucky four-leaf clovers, potatoes, and glorious shades of green, any one of these treats is undoubtedly a better way to ensure good fortune. In fact, it will even grant you the “gift of gab,” since you won’t be able to stop raving about the delicious results.

Top 10 Vegan Recipes To Celebrate St. Patrick's Day

Celebrate St. Patrick's Day with the best vegan recipes that span from snacks to suppers, drinks to desserts.

Hannah (BitterSweet)3 Comments