Tag: winter
Wordless Wednesday: Christmas Festival
Flipping The Script
Vegan eggnog is usually the first thing in my shopping cart come November 1st, remaining a steady line item on my grocery list until the supply runs dry. My head-to-head Nog-Offs are legendary, but this year, only disappointment was in store. With no new contenders in the ring, this fight was over before it began.
Instead, I’m flipping over a lighter, easier, quicker approach that anyone can mix up at home. Flip cocktails, a captivating twist largely forgotten to time, are long overdue for a plant-based revival.
What Is A Flip Cocktail?
First hitting the bar scene in the late 1690’s, a flip is a cocktail made with whipped whole egg, sugar, spirits or fortified wine, and garnished with nutmeg. Traditionally poured back and forth between two shakers to properly mix and froth, or “flip,” is how they got their name. They can be served hot or cold, and are now most commonly made with brandy (my personal favorite here), bourbon, or rum.
How Are Flips Different From Eggnog?
Reminiscent of the eggy richness that eggnog has made its calling card, flip cocktails are notably lighter, since they lack the dairy component often fulfilled by heavy cream. Eggnog is a tall, voluminous drink that sits like a meal, whereas a flip is a smaller tipple, better for pairing with food or snacks. If you want to leave room for Christmas cookies, this is what I call “balance,” at least when it comes to a holiday indulgence!
An Eggless Flip? Flip Yeah!
It seems counterintuitive to suggest revamping a cocktail that’s primarily based on eggs, but there’s nothing we can’t veganize these days. Case in point, you’ll never miss the cloying unctuousness of a chicken yolk when you can enjoy all the flavor instead.
- Aquafaba takes the role of egg whites, building up a stable foam that won’t dissipate once it hits the glass. Simultaneously, it acts as an emulsifier that keeps the whole mixture together, giving it body and a velvety texture to the very last sip.
- Instead of plain simple syrup made of equal parts sugar and water, a touch of nutritional yeast adds subtly savory flavor along with an alluring golden hue. Black salt, aka kala namak, contributes that telltale sulfurous aroma that makes everything instantly taste eggy.
- Distilled spirits, such as those called for here, are naturally or “accidentally” vegan by default. There are some odd outliers, but they would most likely call attention to that fact because it would be out of the ordinary.
Flip Variations
Anything that’s been around for a few centuries is bound to morph and adapt with changing tastes. As such, there’s already a long history of flip cocktail variations, including:
- Sailor’s Flip, often using cheaper ale or beer instead of or in addition to liquor
- Egg-Hot, which was an early zero-proof cocktail that skipped the spirits
- Sleeper, using an aromatic blend of cloves, coriander, and lemon in lieu of nutmeg
More creative, modern interpretations bring a bit more fun and flavor to the party:
- Chocolate Flip: Add a splash of vegan chocolate liqueur to make an adult version of hot cocoa.
- Fiery Flip: Infuse your flip with a hint of chilies and/or ginger for a warming kick.
- Red Eye Flip: Incorporate a shot of espresso to craft a bracing wake up call.
Nog Off, Flip On
Not every year can bring a blockbuster eggless nog to market. To fill that void, a veganized flip cocktail may be a better choice for welcoming in the Christmas spirit. Given its simplicity, versatility, and accessibility, the only thing you stand to lose is your sobriety.
Radicalized Radicchio
I do not like radicchio.
Full stop.
Maybe that’s not the most enticing way to start a post about a radicchio recipe, but I’m nothing if not honest here.
Radicchio, miniature heads of tender red leaf lettuce, have a delicate, feathery appearance. They seem ethereal, soft as if they could float away, yet eye-catching for their molted mulberry hue.
Bitterness is not a bad thing in itself; it’s essential for contrast and balance in a dish, to fully appreciate sweetness when it rings true. The bitterness in radicchio, however, is something else. It’s bitter like a freezing rain whipping in a cold wind. It’s bitter like Ebenezer Scrooge before his encounter with three spirits.
How can you tame the bitterness of radicchio?
All is not lost when radicchio darkens your vegetable crisper. The secret is really quite simple:
- Cut it into thin strips or finely shave it.
- Soak it in ice water for at least 30 minutes.
- Drain and thoroughly dry.
That’s it! Like magic, the once biting acridity has been de-fanged. Now the question remains…
What’s the best way to cook radicchio?
Actually, that’s a trick question. While it is suitable for stir-frying, sauteing, braising, and roasting, I happen to find the milder version quite pleasant raw.
Allow me to introduce: The Purple Potato Salad.
Unlike conventional takes on the concept, the potatoes are roasted with autumnal herbs and spices for a warm finish and crispy edges. It’s still all about contrasts here, with fresh radicchio providing a tender-crisp bite against the creamy flesh of purple sweet potatoes. More floral and fragrant than their orange brethren, they’re worth seeking out for a truly showstopping magenta masterpiece. Nutty, buttery roasted chestnuts round out any remaining sharp edges to the radicchio, coupled with the crunch of toasted pine nuts. Like any thoughtful salad, it’s not just a random pile of leftover ingredients, but a carefully assembled composition.
How can you make this recipe your own?
Think seasonally and you can’t go too far wrong. Other complimentary additions could include:
- Roasted or fried Brussels sprouts
- Roasted Cauliflower
- Dried cranberries
- Thinly sliced fuyu persimmons
- Sauteed leeks or caramelized onions
- Roasted or sauteed mushrooms
Still think radicchio is beyond redemption?
Take it from a reformed hater: It’s all about proper prep. Anything can be made delicious with the right care and attention. If this Radicchio and Roasted Purple Potato Salad doesn’t change your mind, I don’t know what will.
Warmest Wishes
Sending you the warmest wishes, from my cozy home to yours! Happy holidays and lots of love for the New Year.
Home, Sweet Home
Building your dream home from scratch is no small project. Between location scouting, permitting, designing, and actual construction, you’re looking at years of hard work and hundreds of thousands of dollars. Don’t give up hope, though; there’s a better way to start building! You don’t need to be a millionaire or even remotely handy to enjoy the instant gratification of a newly constructed gingerbread house.
‘Tis the season for erecting walls redolent of cinnamon and spice, frosted with freshly fallen confectioner’s sugar snow. Anyone and everyone can call this place their home, at least in spirit, for a short but sweet holiday memory. Only slightly more complex than making gingerbread people, there’s definitely an art to this edible architecture. For anyone daunted by the task but drawn to the cozy abodes, I’m here to help. This is everything you need to know to make your best gingerbread house yet.
Start With The Right Recipe
You can’t build a house with shoddy materials, and the same goes for the edible version. Your foundational cookies must be strong, resistant to spreading in the oven, but still delicious. I will not compromise flavor for function, which is why my Gingerbread Cut-Out Cookies are always my go-to solution. You can make a batch of each to add color variation between components, or stick with something more classic for the nostalgic simplicity of it.
Measure, Cut, Then Bake
Some recipes suggest baking off large sheets of cookies and cutting them afterward to ensure the sharpest, most accurate lines. That would make sense if we were talking about woodworking or sewing patterns, but that same logic doesn’t hold up to baking scrutiny. This approach is more likely to cause walls to crumble or crack in the process, leave rough, crumbly sides that can muck up the icing, and either under-baked centers or over-baked edges. Measure carefully, cut the shapes you want first, then bake.
Prep Royal Icing In Batches
As the edible glue holding everything together, royal icing is critical for sturdy construction. The thing is, it hardens very quickly once exposed to air. Only make a small amount at a time to prevent crustiness or excess waste at the end. Only make enough to fit in a piping bag at a time.
Seek Support
Putting up the walls and keeping them up is always the most difficult step. Use unopened canned foods to prop them up and keep them in place until the icing has set. Don’t rush this, and don’t add the roof until you’ve removed the cans!
All About That Base
Use royal icing to adhere the foundation of the house to a sturdy base, like a flat plate, platter, or cake cardboard to prevent it from sliding around. This also gives it greater stability, and makes it easier to transport if needed.
Don’t Sweat The Details
Even if your best efforts look more like a run-down shack than a grand Victorian mansion, no one will care if it tastes good. Lavish it with candies, make a mess, and just have fun!
Barring any premature nibbling, your gingerbread house will be good to eat for 5 – 7 days after baking.
TROUBLESHOOTING
Side panels baked unevenly or don’t measure up?
You can use coarse sand paper (new, never used for wood or anything non-edible!) to carefully remove some height.
Pieces cracked before assembling?
Use royal icing to glue it back together, letting it set on a flat surface first. Let it dry completely before continuing. If it’s very noticeable from the outside, use more icing, candies, or fondant decorations to cover it.
Royal icing won’t set?
It might be too hot or humid where you’re building your house. If need be, scrape the failed icing off and make a new batch with much less liquid to start again.
Can’t find vegan candies for decoration?
Colored sugar and simple sprinkles are still plenty festive! You can always emphasize royal icing designs instead for a more elegant approach.
The beauty of gingerbread houses is that they’re only short term dwellings, meant to house the holiday spirit, which is always a gracious guest. If you build it, Christmas cheer is sure to come.