Planting the Seed to Sweet Success

Milk candy, milk jam, dulce de leche, or just plain caramel; comparisons are easily made, but thick and creamy cajeta is truly a step above all the other simple burnt sugar toppings out there.

Rather than just swap out the goat’s milk for a standard non-dairy alternative, I wanted to start from scratch with whole sunflower seeds. Why sunflower, of all things? I’ve found them to be fairly neutral in flavor when raw, and by using the whole seed, the resulting blend would be plenty rich from those natural fats- No need to add any oils to compensate for a leaner dairy-free drink.

Cajeta takes a bit of patience to perfect, but very little actual work. It’s kitchen alchemy at its best, seeing that pale, unexciting liquid transform into a thick, decadent, caramelized topping. In fact, mine became substantial enough to even use as a spread once fully cooled. Although it was highly tempting to use this golden milk jam as an indulgent new peanut butter sandwich filling, I can never resist the promise of a sweet cajeta sundae.

It may be tough to see the pool of cajeta at the bottom of the glass here, but the beauty of this caramel accompaniment is that a little bit really does go a long way! No matter how you drizzle or slather it on, it’s hard to go wrong with such a versatile dessert topping.

Yield: Makes About 1 Cup

Girasol Cajeta (Sunflower Caramel Sauce)

Name: Girasol Cajeta (Sunflower Caramel Sauce)
Prep time: 10 min
Cook time: 1 h
Total time: 5 h 10 min
Yield: 1
Cuisine: Mexican
Ingredients: 4 Cups Warm Water; 1 Cup Raw Sunflower Seeds; 1 Cup Granulated Sugar; 1/2 Teaspoon Ground Cinnamon; 1/2 Teaspoon Salt; 1/2 Teaspoon Baking Soda; 2 Teaspoons Vanilla Extract

Homemade sunflower-based cajeta is truly a step above all the other caramel sauces. Rich and creamy without a drop of dairy, the mixture is slowly cooked over low heat to transform into a thick, decadent, caramelized topping

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 4 hours

Total Time 5 hours 10 minutes

Ingredients

4 Cups Warm Water
1 Cup Raw Sunflower Seeds
1 Cup Granulated Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
2 Teaspoons Vanilla Extract

Instructions

Combine the water and sunflower seeds well in advance, and allow the seeds to soak for about 4 hours. This will soften them and allow them to blend much more easily than if they were simply raw. Transfer the mixture to your blender, and thoroughly puree until perfectly smooth. If you’re using a lower-powered machine, pass the resulting sunflower milk through a sieve to catch any remaining grit, discarding the solids.
Pour the fresh sunflower seed milk into a large stock pot and introduce the sugar, cinnamon, salt, and baking soda. Whisk thoroughly to incorporate before setting the pot over medium heat on the stove. Slowly bring the mixture up to a boil, whisking periodically. Keep a close eye on the mixture at this point, because it can go from inactive to an overflowing bubbly mess in two seconds flat!
Reduce the heat to medium low and continue cooking at a gentle simmer, whisking frequently, as the milk cooks down and gradually darkens in color. After about 30 minutes, it will be especially important to keep stirring so the milk doesn’t burn on the bottom. Be sure to scrape the bottom and sides of the pan to prevent anything from sticking. Add in the vanilla extract at this point.
After another 30 – 40 minutes, the mixture should be a deep amber brown and thick enough to coat the back of a spoon. Remove the pan from the heat and cool for at least 5 minutes before serving, or let cool completely before storing in an airtight container.
Stored in the fridge, the cajeta will keep for up to 2 weeks.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 589mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 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.

December 1, 2014February 12, 2022

Hannah (BitterSweet)18 Comments

Feeling Saucy

Sauces are the unsung heroes of every meal. Quietly, selflessly, they accept their role as the supporting actors, and yet they’re often the most flavorful element in the whole production. The same old boring dishes can be reinvented with just a few small tweaks to the sauce, no further modifications necessary. Take, for instance, stuffed shells.

Plate provided by Steelite

A fool-proof formula of pasta, “cheese,” and tomato, the staples upon which Italian food is built. However, if I were to tell you that the pool of red sauce seen above was not a mere marinara, but one infused with lemongrass, ginger, and a bird’s eye chili, among other exotics, wouldn’t it up the ante for the average meal that much more? Proof positive that the magic is all in the sauce, the ordinary meal became something truly memorable with a small deviation from the norm. Creamy coconut milk helps to tame the burn of hot peppers, making a velvety but delightfully chunky red sauce that’s mellow enough for even those with more timid palates to enjoy. Rather than following the usual path for dinner, give the sauce some much-deserved attention next time, and see where it can take your meal.

Yield: Makes About 5 – 6 Cups Sauce

Thai Spiced Marinara

Marinara sauce infused with lemongrass, ginger, and a bird’s eye chili, plus so much more. Creamy coconut milk helps to tame the burn of hot peppers, making a velvety but delightfully chunky red sauce that’s mellow enough for even those with more timid palates to enjoy.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

2 Tablespoons Olive or Coconut Oil
1/2 Large Red Onion, Chopped (1 1/2 – 2 Cups)
2 Cloves Garlic, Minced
3/4 – 1 Inch Ginger, Minced (About 1 Heaping Tablespoon)
2 Tablespoons Chopped Fresh Lemongrass
1 Bird’s Eye Chili
2 Makrut Lime Leaves, or 1 Strip of Lime Peel
1 14-Ounce Can Diced Tomatoes
1 1/2 Cups Vegetable Stock
1 Can Full-Fat Coconut Milk
1 12-Ounce Jar Roasted Red Peppers, Rinsed and Drained (or 2 Roasted Peppers)
1 – 2 Tablespoons Red Curry Paste
1 Tablespoon Tamari or Soy Sauce

Instructions

Begin by heating the oil in a large stockpot over medium heat. Add in the chopped onion, garlic, and ginger, and saute until the onion is translucent and the whole mixture is very aromatic. Allow the onion to take on a bit of brown color around the edges; about 10 – 15 minutes.
Meanwhile, gather together the lemongrass, chili, and makrut lime leaves or lime zest, and bundle them together in a tea bag or reusable tea ball. I find that this makes it easier to remove these items once they’ve imparted all of their flavor into the sauce, rather than fishing around with a strainer and hoping you got all of the fibrous bits. Set aside for the time being.
Once the aromatics are beginning to brown, stir in the diced tomatoes, scraping the bottom of the pan to ensure that all of the flavorful caramelized bits get incorporated as well. Pour in the vegetable stock, and toss in the sealed tea bag or ball (if using a tea ball, clip it to the side of the pot for easier retrieval.)
Toss the roasted red peppers, coconut milk, curry paste, and tamari into a blender, and thoroughly puree. Once perfectly smooth, pour the mixture into the stock pot as well. Bring everything up to a boil, and then reduce the heat to medium-low so that the sauce simmers gently, uncovered. It may seem a bit watery now, but give it time; 60 – 90 minutes should thicken it up nicely.
Remove the tea bag or ball, and discard the contents. Serve the marinara hot, or let cool and store in an airtight container for up to 10 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 306mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 3g

April 11, 2012February 26, 2019

Hannah (BitterSweet)28 Comments

Alone in the Kitchen

Eating alone is one thing- The act of scarfing down a sloppy assemblage of discordant ingredients while on the run, a quiet moment stolen away from a hectic schedule, shared only with a soothing bowl of soup and sandwich- Just a small, acceptable aspect of the modern world we must make peace with. Whether these meals are a respite or a terribly lonely hour are all in the eye of the beholder, or should I say, mouth of the eater. Cooking alone, in my opinion is an entirely different subject though. When you make the conscious effort to cook something from scratch, taking into consideration exactly what you want to feed yourself with, it’s a far more meditative, nourishing experience than merely grabbing a solo bite between meetings.

It looks different for everyone, but eating alone for me means a bowl of cereal for dinner or reheated leftovers. Cooking alone, at least in the winter, means rich curries packed full of vegetables, hearty soups enriched with miso and nutritional yeast (vegan catnip, from my point of view), or red sauce, enriched with thick, creamy coconut milk and vodka.

A perfectly balanced dinner, it is not, but sometimes it’s the less healthy option that’s better for your soul. Rather than mope over previously picked over scraps, while away the night time hours by myself, I poured myself into making a simple vodka sauce, tending the pot while listening to music and allowing the savory scent of stewed tomatoes fill the entire house. Smooth, with a few chunks of diced tomatoes for a more satisfying texture, vodka sauce is a favorite that isn’t indulged in very often around here. More than anything else, this recipe is an effort in self-editing. Resist the urge to throw in garlic (Yes, must fight the temptation, at least the first time you try it!), keep the fancy herbs at bay, and stick to the basics. Time is the best seasoning in this case, so approach this sauce with plenty of patience in stock. Top it all off with a fine chiffonade of fresh basil if you absolutely must, but that’s it!

Pasta, that simple, starchy comfort food, naturally makes the best sort of base. Go for something tube-shaped to catch and hold on to all that creamy crimson goodness, and if you must pretend like you’re eating healthily, go ahead and toss in some chickpeas or baked tofu for protein.

With the scent of my carefully tended vodka sauce wrapping around me like a thick, soft blanket on a cold night, just like that, I didn’t feel so alone when it came time to eat.

Yield: 2 Quarts

Coconut Vodka Sauce

Smooth, with a few chunks of diced tomatoes for a more satisfying texture, this vegan vodka sauce is enriched with coconut milk rather than heavy cream.

Ingredients

1/2 Cup Coconut Oil, Melted
1 Large Onion, Finely Minced
1 Cup Vodka
2 28-Ounce Cans Diced Tomatoes
1 14-Ounce Can Full-Fat Coconut Milk
Salt and Pepper, to Taste

Instructions

In a large saucepan over medium heat, saute the onion in the melted coconut oil until softened and just beginning to take on a brown color. De-glaze with the vodka, stir well, and let cook for 10 minutes. Mix in canned tomatoes, juice and all, and bring the mixture up to a rapid bubble. Reduce the heat to medium-low to keep the sauce at a steady, low simmer, and cook for another 30 minutes. Pour in coconut milk and cook for a final 30 minutes. Season to taste with salt and pepper, but be generous with both. Transfer half of the sauce to a blender and puree, or hit it with the immersion blender until it reaches your desired consistency. Be sure to leave it slightly chunky.
Serve while hot, or store in an air-tight container in the fridge after cooling, for up to a week.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 161Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 136mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g

February 22, 2012February 20, 2019

Hannah (BitterSweet)39 Comments

Playing Cat-sup

For the record, I hate ketchup. Not just some brands or in some applications, but all ketchup, across the board, even with the classic pairing of crispy and well-salted french fries. There is no faster way to ruin a perfectly good handful of starchy, fried potatoes than to throw some of that red glop across the top. Too sweet to be comfortably paired with savory main dishes but certainly no dessert fodder, it’s that extra piece of the puzzle that doesn’t make sense anywhere in the bigger picture of a meal, and may in fact have come from an entirely different box.

So why on earth did I go and make a quick ketchup, on a blindingly busy day where I had to bake and snap pictures at a breakneck pace? I like to challenge myself, for one thing; Dissecting my reasons for detesting this tomato-based substance, it became a more of a dare. “I bet you can’t make a better version, either,” I taunted myself silently. For another, I can’t resist the temptation to positively bury myself in work, so what better timing than a day when I’m already swamped? Immediately, the ideas started flowing in. A big bag of sun-dried tomatoes provided the initial push, and from a quick internet search and some inspiration, it became an unstoppable impetus. Employing a decent measure of apple cider rather than straight sugar would help cut the sweetness, and a decent bite of vinegar can swing things back to the savory side of the street. Suddenly, this ketchup concept become entirely more appealing.

Unlike traditional ketchup recipes requiring hours of laborious stewing and stirring, the sun-dried tomatoes provide concentrated flavor right from the get go, and the recipe speeds right along. Amazingly, I do not hate this ketchup, which is high praise considering my previous disdain. I can’t say I’m about to slather it on everything that crosses my dinner plate, but those french fries we were talking about earlier? Bring them on.

Yield: Makes About 3 Cups

Sun-Dried Tomato Ketchup

Apple cider rather than straight sugar helps cut the sweetness in this rich, sun-dried ketchup, while a decent bite of vinegar swings things back to the savory side of the street.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

2 Cups Apple Cider
1 Cup (Dry, Not Oil Packed) Sun-Dried Tomatoes, Soaked in Hot Water for 30 Minutes and Drained
2/3 Cup Apple Cider Vinegar
1 Tablespoon Tamari or Soy Sauce
1 Teaspoon Smoked Paprika
3/4 Teaspoon Mustard Powder
1/2 Teaspoon Ground Ginger
Generous Pinch Cayenne Pepper
Pinch Ground Cloves
1 Small Yellow Onion
2 Cloves Garlic
1 Teaspoon Salt
Freshly Ground Black Pepper, to Taste

Instructions

This procedure hardly needs a written recipe, but here goes: Toss everything into your blender or a sturdy food processor, and puree until completely smooth. Scrape down the sides as need to make sure that everything is thoroughly pulverized.
Transfer the mixture into a large sauce pan and set over medium heat. It may seem like too large of a pot, but this stuff bubbles and sputters like mad once it gets going, so the high sides are helpful for protecting the walls (and yourself) from gruesome blood-red splatters. Cook at a gentle simmer for about 30 minutes, until slightly thickened or at least less watery, stirring every couple of minutes to prevent burning.
Move the whole batch back into your blender or food processor, and puree once more to ensure a perfectly smooth texture. Let cool completely before bottling and storing.
Bear in mind that since this homemade ketchup lacks the additives and preservatives of mainstream brands, you will need to shake it well before each use, as it can separate a bit as it sit. Additionally, it should be kept in the fridge, tightly sealed for no more than 1 month.

Notes

Bonus! If that label caught your eye, you’re in luck! I’d like to share it with you for your own ketchup creations. Here are three color variations for whatever strikes your fancy, below. Just click on the image and print it out on sticker paper at a 6 x 4 size. Trim, and slap it on a 16-ounce glass bottle. I used a rinsed and dried GT Kombucha bottle, for size reference.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 49Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 84mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

November 11, 2011February 26, 2019

Hannah (BitterSweet)37 Comments

Sprung a Leek

Quick to complain and always searching for those little imperfections, it figures that we couldn’t just throw our hands up and celebrate this sudden mid-February thaw. Finally, Isis can actually walk out into the yard without being swallowed up into that white quicksand, and mailboxes are finally extricating themselves from frozen tombs. “Spring” is the word on everyone’s lips, spoken in excited tones, and I can’t hide my enthusiasm either. The winter took a steep toll, the full extent of which is only beginning to reveal itself now, after the storm. Despite all of these encouraging signs outside, all is not well inside.

Walking into the kitchen one day, I noticed a conspicuous wet spot on the tiled floor. Jumping to conclusions I immediately turned to the poor pup, assuming she had an accident in protest of the windy, inhospitable outdoor bathroom that otherwise awaited… But within a few seconds I discovered the real culprit.

Bloop… bloop… bloop…

Turning skywards, it was plain to see that water was dripping at a steady pace from the ceiling. Straight through the beam, down the wall, all across the kitchen counter and floor. Brown, dirty water, melted from snow and ice on the roof, soaking through papers and warping the cabinets. A greater horror in that room, I have yet to see, including my most misguided baking experiments. We had a leak, our first ever in this house, in arguably our most important living space – Not to mention my “office”. Tormented and terrified by these new destructive developments, I could do nothing except strategically position pots and pans to collect the mucky water.

After a solid two weeks of feeling like I’m living in a poorly constructed submarine, it seems that the leak has dripped itself dry, at least for the time being. Fearful glances upward now reveal obscene water damage; peeling paint, multiple holes, and cracked wood, but at the very least, no more water. I’ll take what I can get now, no complaints here.

As an homage to my structurally unsound ceiling, I simply couldn’t resist a very leek-y dish, hoping that perhaps an offering of food would placate the leaky ceiling god. When put in the spotlight, leeks are best prepared very simply if you ask me, and so I kept them fairly plain in this quick appetizer. A little heat to melt them and soften their more pungent edges is all it takes. What elevates the dish to a memorable morsel is the bright red romesco sauce, which provides a slightly spicy pop of creamy roasted pepper to perch those lovely alliums atop.

While I know that this assembly was created with the leeks in mind, I couldn’t help but go back to the romesco sauce, unadorned, for seconds. Versatile to a fault, I’ve already whipped up second and third batches to smoother pasta with, use as a dip, drizzle over salads, thin out for soups… You name it! This is a condiment you’ll want to have on hand at all times- Hopefully you won’t need to be prompted by leaky ceilings to try it the first time.

Yield: Makes About 2 1/2 – 3 Cups Sauce; Servings Vary

Leek-y Romesco Crostini

Humble toasts topped with bright red romesco sauce, which provides a slightly spicy pop of creamy roasted pepper to perch lightly sauteed leeks atop.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 55 minutes

Ingredients

Romesco Sauce or Dip:

1/2 Cup Slivered, Toasted Almonds
1/4 Cup Toasted Wheat Germ
1 Large Clove Garlic, Roasted
2 Medium Red Peppers, Roasted
1/2 Cup Strained Tomatoes / Tomato Puree
2 Tablespoons Red Wine Vinegar
2 Teaspoons Smoked Paprika
1/2 Teaspoon Salt, or to Taste

Sauteed Leeks:

1 Fat Leek, Cleaned and Dark Greens Removed (Save them for making vegetable stock!) (3 1/2 Cups Chopped)
1 Tablespoon Olive Oil
1 Teaspoon White Miso Paste (Optional)
Pinch Salt and Black Pepper

Assembly:

Fresh Baguette, Sliced Thinly (About 1/2 cm Thick) and Lightly Toasted
Crushed Red Pepper Flakes

Instructions

Beginning with the romesco, throw all of the ingredients for the sauce into your food processor or blender. Traditionally, it’s a bit of a chunky spread, but I prefer mine perfectly smooth and creamy, so I use my Vita-Mix. Blend to your desired consistency, scraping down the sides of the work bowl periodically so that no large chunks are left behind, and set aside. I find it tastes better if you allow it to sit for at least 2 hours before serving, so that the flavors can meld, but it can be eaten right away too.
For the leek topping, slice your thick leek into quarters lengthwise, and then chop it into 1/2-inch pieces. I love the look of rings or half moons, but it’s not so graceful to take a bite of crostini and end up with a big loop of leek hanging out of your mouth, so resist the temptation to leave the pieces larger.
Heat up the oil in a saute pan over medium heat, loosen up the miso paste in it if using, and toss in the chopped leek. Stir every 5 minutes or so for a total of 20 – 25 minutes, until the leek is soften but not completely mushy. Add salt and pepper to taste, and let cool for at least 15 minutes.
Both the sauce and leek topping can be made in advance as well. Just store both in air-tight containers in the fridge for 4 – 5 days, and assemble the crostini just prior to serving.
To put the crostini together, just smear a healthy dollop of the romesco on top of the toasted bread, and spoon about 1 – 2 tablespoons of the sauteed leek over that. Finish with a very light sprinkling of red pepper flakes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 371mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 6g

February 18, 2011March 10, 2019

Hannah (BitterSweet)32 Comments

A Sticky Situation

Have you ever heard the advice that you should lay off those plans to prepare any new and potentially disastrous recipe when expecting company? I sure have, from countless sources on numerous occasions, but you would need to chain me down and keep me out of the kitchen altogether to prevent that from happening. Guests, you say; Intelligent, food-loving guinea pigs, I say. What better time could there possibly be to whip out something experimental and exciting than when you can collect a dozen opinions at a time? Dinner parties are really just elaborate excuses to pull taste-testers into the house, right? Sure, people might get hungry and cranky when things go wrong (and oh, do they ever,) and you certainly wouldn’t win the Hostess of the Year award, but I for one can’t resist the temptation.

Thankfully, since I only take charge of dessert most of the time, no one starves around here, but the awkward situation remains the same. What should one do if the dessert sucks? Throw it on the floor and hope the dog scoops it up before anyone notices? Say flat out how horrible it was?

Or just choose one redeeming aspect of it, and pretend like the rest doesn’t even take up space on the same plate. That’s the one I usually get, and that’s why I’m only posting the filling of this tart that was made for Hannukah dinner this past Saturday.

Super sweet and only barely offset by the tangy flavors of pomegranate and orange, the thinnest sliver of this little number will do you. In fact, you could quite happily prepare the filling without a crust, pouring it into a jar and using it as a caramel sauce instead. That’s the thing though- This crust, which you can easily see by the photo, was way too thick and tough. Should you decide to go the tart route as well, just use your favorite pie crust and there won’t be any awkward moments of silence at the dinner table while all of your guests try fruitlessly to stab and sever that brick-like shell at the bottom of their plates.

Yield: One Tart Serves 18 – 24; Makes 2 1/2 – 3 Cups Caramel Sauce

Pomegranate Caramel (Tart Filling or Sauce)

Sweet, tart, and tangy with a hint of citrus, this pomegranate caramel sauce is delicious as a tart filling or simply served as a sauce.

Ingredients

1/2 Cup Unsweetened, 100% Pomegranate Juice
2 Cups Granulated Sugar
1/4 Cup Pomegranate Molasses
1/2 Teaspoon Salt
1/2 Cup Vegan Butter, Cut into Small Cubes
1/2 Cup Full-Fat Coconut Milk
2 Teaspoons Orange Zest

Instructions

Place a medium saucepan with high sides over moderate heat, and combine the pomegranate juice, sugar, pomegranate molasses, and salt inside. Cover with a lid until it reaches a boil (be very careful to pay attention to it, lest you walk away at the precise moment it bubbles up and over the pan… Not like I know about this.) Remove the lid, insert a candy thermometer, and cook the mixture, swirling the pan occasionally to mix, until it reaches 248 – 250 degrees.
Add in the vegan butter and coconut milk, standing back from the stove in case it should splash and sputter, and stir the mixture until combined. Continue to cook it until it returns to 248 degrees, and then turn off the heat. Immediately add the orange zest and pour into a pre-baked 9-inch tart shell to make the dessert, or a number of glass jars if to use it as caramel sauce. You will probably have a little extra caramel left over if using a tart shell too, so have a jar out just in case.
Let cool completely, and chill the tart thoroughly before serving. Drizzle with chocolate ganache if desired. Keep the leftover tart chilled, or else the filling is liable to slide right out of its crust at room temperature.
Seal jars of caramel sauce well and store in the fridge. Heat briefly in the microwave before stirring and serving.