Tag: summer

New Novelties

Summer should be a care-free time of late mornings followed by slow, unhurried afternoons. When the heat becomes unbearable, a brief cat nap in the shelter of leafy, shaded canopy is more than just socially acceptable, but practically mandatory. When fireflies appear along with the onset of nightfall, the warm evenings seem to stretch on forever, infinite as the number of stars brightening the dark sky.

Summers are precious. Don’t force yourself to work when every fiber of your being wants to play. While some commitments are unavoidable, there’s so much more extraneous noise that we could tune out. That’s why I’m happy to spend less time in the kitchen to make those moments count.

This is a quick snack I originally devised to feature a favorite vegan ice cream brand, taking their chocolate-covered raspberry-acai ice cream off the stick and into a fresh parfait. The shatteringly crisp dark chocolate shell gives way to a silken frozen custard filling. Chopping it into cubes makes each layer instantly accessible, without the fear of drips or mess to spoil the snack. Nestled on top of a super fast, fruity chia pudding, the combination is much more substantial than the average novelty to stave off hunger through the most vigorous match of yard darts or pickle ball.

Unfortunately, that brand is no longer the magnificent purveyor of plant-based indulgences I originally fell in love with, so those bars are off the table. Many more have stepped up to the plate, however, making such a simple concept that much more accessible overall.

What brands make the best dairy-free chocolate-covered novelties?

There’s no hard and fast rule that you must use a chocolate-covered pop, but it’s that textural contrast that makes it so compelling. Mix and match flavors at will, swapping in seasonal fruits based on availability, add nuts, sprinkles, or chocolate chips, and most importantly, don’t overthink it. It’s a stretch to call this a full recipe, but for the sake of convenience, here’s the basic blueprint so you can bookmark it for later.

Now get back out there and enjoy the sun. Summer only comes once a year.

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Hannah (BitterSweet)7 Comments

Make Pasta Salad Grate Again

Macaroni and cheese is the foundation of every childhood diet, often the first thing kids learn to make for themselves. Meanwhile, macaroni salad is the catalyst for every summer picnic or backyard barbecue worth attending. How is it possible that these two keystone American staples have never met before? The share the same beloved noodle and the same creamy consistency; what’s kept them apart for all these years?

Mind you, I’m not talking about leftover mac and cheese eaten cold, straight out of the fridge, due to sheer apathy or lack of energy. We’ve all been there and I think we can agree, that is not the pinnacle of culinary achievement the concept truly deserves.

This summer, let’s make it happen. Macaroni and Cheese Salad is the stuff of dreams, made in brilliant full color.

Like the original inspiration, it doesn’t take crazy ingredients, tons of time, or extenuating effort to make possible. Just some noodles, some cheese, and a craving to kick-start the process.

Enough noodling around. What is a macaroni and cheese salad?

It’s quite simple, really. Take al dente elbow noodles and toss them in a creamy, mayonnaise dressing along with your favorite cheese shreds, tender green peas, and a touch of fresh scallions, and that’s it! Like magic, the combination becomes increasingly irresistible overtime as the flavors meld and grow more harmonious. Like any any good picnic offering, it’s ideal for making ahead of time, sitting out like a champ all day, and tasting just as fresh as the minute you made it, regardless of the conditions. That means it’s also an excellent addition to any packed lunchbox for school, work, or travel.

What can you add to level-up your macaroni and cheese salad?

That’s an easy one, my friend. Think of all the things you love in either of the original dishes, and you’ll be golden. That means…

  • Rich caramelized onions
  • Crisp meatless bacon bits
  • Umami sauteed mushrooms
  • Spicy vegan pepperoni
  • Chopped tofu “eggs”
  • Wilted spinach or arugula
  • Fresh basil
  • And beyond!

At long last, this is the mashup the world has been hungry for, even if that need was never verbalized. Just show up at your next big summer shindig with a big bowl of this luscious pasta powerhouse, and you’ll be the guest of honor going forward.

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Hannah (BitterSweet)7 Comments

Hot Dog Summer

Here in Texas, the land of barbecue, few cuts are more prized than the burnt ends. They may sounds like the rejects, lowest of the low brow, but anyone worth their sauce knows that these elusive morsels hold the most intense flavor. Smoky, caramelized, crunchy yet tender, they’re darkly lacquered with spices and sugar after hours in the pit. They’re richly fatty, sticky and sweet, incredibly umami; all the taste sensations needed like light up your brain like a Christmas tree.

Burnt ends have been a particular fascination for me since moving to the Lone Star State. Everyone is enamored with them, willing to shell out ungodly sums of money for such meager portions, and yet I haven’t seen a single meatless alternative. Given the rising economic and environmental impact of this kind of indulgence, such an omission is downright shocking. Still, I couldn’t quite see an easy conversion in my mind.

That was, until I came across hot dog burnt ends. This is a parallel trend running as a proposed “poor man’s” solution to the beefy barbecue hit. That was just the opening I needed, so I took that concept and ran with it.

Vegan Hot Dog Burnt Ends are the perfect solution for plant-based and omnivorous eaters alike. They’re so deeply burnished in dark and savory caramel, you’d never know there’s no animal meat involved. Serve them as snacks, appetizers, or starters at your next party, and I guarantee they’ll be the talk of the town. Perhaps even best of all, while traditional burnt ends take hours to smoke, slow cooking over a wood fire, vegan hot dogs come fully-cooked and ready to eat. You just need to put the finishing touches on them in the oven, no grill or smoker required.

Keys to success:

  1. Line your pan with aluminum foil or use a disposable pan. Seriously, you do not want to scrape the caramelized gunk out of your favorite baking dish when this is all over. Speaking from personal experience, it sticks tenaciously and terribly.
  2. Select meatless dogs that already have a subtle smoky flavor. That lets us skip the smoking step traditionally done in a barbecue pit or grill. My favorites are Field Roast Signature Stadium Dogs and Upton’s Naturals Updog. Alternately, add 1/2 teaspoon of liquid smoke to your marinade to make up for it with a different brand.
  3. Score your dogs thoroughly. Those slits let all the spices soak in, while creating lots of additional surface area and edges to get extra crispy.

How to make it a meal:

Although these two-bite party-starters are perfect for casual munching, you could easily make them the star of your next dinner. Great ideas for accompaniments include…

Most importantly, consider doubling the recipe. These babies go fast; I promise you won’t have any leftovers even if you triple it.

Finally, I get the irresistible appeal of burnt ends. They’re not just for brisket anymore.

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Hannah (BitterSweet)6 Comments

Endless Summer

Blinded by the midday sun, slung high above sparse, pillowy clouds, I close my eyes and throw my head back in submission. Ice clinks against the glass in my hand as it slowly melts, shape-shifting into smaller and smaller fragments before giving up on maintaining solid form altogether. Cicadas buzz and sizzle in the heat, flooding the air with their electric symphony. All extraneous details quickly fade away; this could be anywhere in space, at any point in time.

Just like that, days turn into weeks, trickling by without particular notice, blending into one another to create the fabled “endless summer.” Undoubtedly, the heat will persist well beyond the calendar’s seasonal boundaries, strengthening that illusion with every subsequent sunny forecast. Unfortunately, that magic never lasts, choosing to suddenly disappear for its final trick. With it goes the bounty of luscious summer produce. Goodbye to the watermelon and blueberries, so long tomatoes and cucumbers; we know you’ll come visit again, but a year feels like forever away.

We can’t make summer stay, but we can preserve some of that magic. Pickling is one of the easiest ways to save these seasonal gems while injecting some extra flavor. Inspired by the classic cocktail featuring gin and lime juice, gimlet pickles transform simple seedless cucumbers into savory snacks elegant enough to act as a garnish, but without being so fussy as to stand out in a sandwich or served on a charcuterie plate.

Gin contributes a uniquely woodsy flavor, imparted by juniper berries, that reminds me of pine needles with a touch of lemon. Since that can be a bit polarizing, a popular variation on the mix uses vodka instead. Taking a page from that traditional twist, feel free to play around with any distilled spirit you prefer.

Whatever you do, don’t let summer slip away. It may feel limitless right now, but in an instant, it could be swept away by cold winds and dark days. Drink in every savory moment while you still can.

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Hannah (BitterSweet)3 Comments

Seoul Food

There’s nothing that lights my fire quite like smoky, charred fresh corn still hot off the grill. Juicy kernels bursting with sweetness, still golden and tender-crisp, it’s a bite of pure summer brilliance. You can practically taste the sunshine infused right down to the cob. Not a week passes without some form of corn gracing my dinner table during prime harvest season for all the ways it can be dressed up or down. My very favorite serving suggestion, without a doubt, is elote. Add in a creamy, cheesy coating that’s at once cool and refreshing yet lusciously rich, and I could very well make a meal of that alone.

That doesn’t mean I’ll always stick with conventional methods, of course. A bit of spice is always nice, but rather than the predictable bite of cayenne or chipotle, it’s even more compelling when we cross cultural boundaries for a Korean flavor infusion. Kimchi is the greatest form of spicy pickle I can think of, so when it’s blended right into a vegan mayonnaise dipping sauce, the results are more spectacular than fireworks on the 4th of July. Lucky Foods has done just that with their game-changing eggless offering here, introducing the added smoldering heat of gochugaru, the essential chili pepper that gives kimchi its distinctive punch.

If you happen to like it really hot, they’ve got you covered with potent gochujang paste, too. Beyond pure fire power, the paste offers a warm sensation with lingering heat while introducing a subtle sweetness and umami flavor from fermented soybeans. Use in moderation to really elevate your elote game.

I’m entering my K-Elote (that’s Korean Elote, of course) into the Lucky Foods Blogger Recipe Challenge! You can find more spicy ideas by visiting out Lucky Foods on Facebook and Instagram. Look their products at Whole Foods, Target, HEB, and many more stores. Wish me luck in the contest!

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Hannah (BitterSweet)6 Comments