2009 February « BitterSweet

Flourless and Fabulous

February 28, 2009 at 12:00 am | Posted in Baking / Cooking, Food | 78 Comments

Grab your chocolate and your whisks; It’s time for a special Valentine’s Day Daring Baker Challenge!

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Flourless chocolate cake is a staple recipe that should be in any decent baker’s repertoire, so while I wasn’t exactly on the edge of my seat, dying for a chance to make it, this certainly was a good excuse to perfect my own approach… And eat some over-the-top, decadent, rich chocolate cake in the process. Not a terrible deal, I’d say!

Still buzzing from the excitement of having been in Johnny’s pastry kitchen, I jumped on this challenge almost as soon as it had been announced; Within the first week of February, to be sure. Drawing inspiration from Jean George’s own molten chocolate cake, I decided to construct and plate mine in a similar fashion (although this recipe doesn’t yield a flowing center.)

Happy to see that the black-eyed pea cake I made to celebrate the new year was actually a perfect fit, I made a few simple changes to make the batter smoother, and a bit richer. All you need is more chocolate, pretty much! This intense cake is definitely a chocoholic’s dream, and it wouldn’t take a big serving to satisfy even the most voracious sweet tooth.

However, it seemed to me like the coconut chai ice cream that I made as an accompaniment really stole the show, adding a much needed refreshing component to the plate. It certainly doesn’t need to be served with this decadent chocolate bomb to be delicious, either… Although a light drizzle of extra ganache certainly doesn’t hurt!

Coconut Chai Ice Cream

1 3/4 Cup (14 Ounces) Coconut Milk
1 Whole Star Anise
10 Whole Cloves
1/4 Teaspoon Ground Allspice
2 Whole Cinnamon Sticks
1 Inch Fresh Ginger, Roughly Chopped
10 Whole Black Peppercorns
1/2 Teaspoon Ground Cardamom
3/4 Cup Granulated Sugar
1 12-Ounce Package Extra-Firm Silken Tofu
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/8 Teaspoon Xanthan Gum

In a medium sauce pan, combine the coconut milk, spices, and sugar. Scald the mixture (bring it just to the brink of boiling) and then turn off the heat. Cover, and let steep for 20 minutes.

Meanwhile, thoroughly drain the tofu and place it in your food processor or blender. Completely puree, scraping down the sides so that no pieces remain. Add in the vanilla and salt, and pulse to combine. Once the coconut milk has been infused with the spices, strain out the solids and add the liquid into the food processor. With the motor running, sprinkle in the xanthan gum. Scrape down the sides and pulse a few more times to make sure everything is incorporated.

Let the mixture cool completely in the refrigerator before churning in your ice cream machine according to the manufacturer’s instructions.

Printable Recipe

Spring is Just Around the Corner!

February 25, 2009 at 12:00 am | Posted in Food | 37 Comments

Okay, so perhaps it’s mostly wishful thinking at this point, but I promise that my latest article about strawberries in VegNews wasn’t meant to tease- Fingers crossed, those beautiful red berries are bound to appear soon enough.

Unfortunately, even I’m still dreaming of putting strawberries back on the daily menu, as the temperatures stay firmly rooted below the freezing mark. Since each issue of the magazine is meant to span two months, these recipes might be a little bit early for those of you living in colder climates (like say, New England? Ahem.) But don’t despair- You can of course use frozen fruit, once thawed and drained of excess liquid. Otherwise, you could at least turn my strawberry malt shake into a chocolate malt shake, by simply omitting the berries altogether and throwing in 1/4 cup of dutch-processed cocoa powder.

Just hang tight though- Those strawberries have got to be springing up in no time!

Go Dairy Free: Winners

February 24, 2009 at 8:55 am | Posted in Uncategorized | 18 Comments

The question of choosing a non-dairy milk is actually much tougher than it may sound, since the market is practically exploding with different options these days. Just name your grain, nut or seed, and there’s sure to be a “milk” produced by it, in all the colors of the rainbow and every flavor you can think of. For me personally, my all-time favorite has got to be VitaSoy‘s Holly Nog. And since I’ve unfortunately already run through my entire stock pile, I prefer Unsweetened Vanilla Almond Breeze for the rest of the year. When it comes to baking though, plain old store brand soy is usually what makes the grade, due to the protein content and generally mild flavor.

Okay, have I kept you in suspense for long enough already? I’m sure you’ve been dying to know the winners of the two copies of Go Dairy Free, and I can hardly wait to share this wonderful resource, so let’s get down to business.

The first winner is…

Comment #397, Karen, who says “My favorite – chocolate almond milk by almond breeze! for smoothies I prefer unsweetened almond milk or hemp milk, but often use rice milk, since it is easier to get in our small town. for cooking, I use rice milk – again with the availability and lower price! I am dying for a copy of this book!”

And last but not least, the second lucky commenter is…

Kitchenetta, of comment #302! And how perfect for someone with a blog entitled “Got No Milk.”

I’m sure both of you will love this book- You’ll be hearing from me shortly!

In case you didn’t win this time around, you can buy Go Dairy Free direct from the source, where they will ship internationally, or if you hurry, it’s on discount on amazon.com right now. Either way, it will be worth the investment!

Three-Handed Photography

February 20, 2009 at 12:00 am | Posted in Photography | 64 Comments

Multitasking all too often creates more problems than it solves, but all the same, there are many times when I wish I could have three hands. Especially true when it comes to food photography, an extra hand could make it possible to take the picture, steady the camera, and handle something on set. By placing food on a spoon or fork, you’ll bring much more depth to the whole picture, and give the viewer a clear and interesting focal point- a good way to add excitement to a plain old pile of pasta- but it’s not always easy to make that happen. Short of having some radical and bizarre surgery get a grip on that utensil, I’ve found a number of alternate solutions that are vastly more practical.

First off, remember that nifty timer function that your camera has, that is usually employed during family portraits when the photographer wants to squeeze in as well? If you time things correctly, you can use this to keep one hand free while the camera closes the shutter automatically. Personally, I hate dealing with this, especially if there’s any motion in the frame, but it’s a good technique to keep in mind if all else fails.

Sometimes, if the item in question is fairly large, won’t make a huge mess if its accidentally dropped, or partially resting on the table, I’ll just reach my own [left] hand in there and shoot with my right. Ideally, the camera will be on a tripod to steady it, but knowing my laziness, it’s usually just balanced right on the table or on my knee, should I be squatting on a chair next to the set. The has worked out in many cases, and led to some of the most hilarious mistakes in others. Don’t forget to keep an eye on the set itself, and remember where all of your props are in correlation with one another, as the distances tend to look difference through the viewfinder. Otherwise, your luscious splash of soymilk pouring over a bowl of cereal might end up looking like this:

Should any member of my family be around while I’m shooting, I take ~~advantage of their kindness~~ ask them very nicely to lend a hand. Arguably easiest because it’s technically no longer an issue that you need to worry about, allowing you to focus on just the photography, it does have its drawbacks. Be sure to use a fast shutter speed and take many pictures in a row, because no matter what, the majority of your pictures will be blurry. Such is the nature of hand-held objects!

In a perfect world, one would have professional clamps which would be attached to articulated arms, which are rooted onto a monopod or tripod that are completely stable and capable of holding anything in any position. Since the whole outfit of these items cost more than I’m willing to spend right now, I’ve come up with a decidedly low-tech solution for the other situations that require a stable grip for a longer period of time. For example, do you remember that shot of the banana creme pie from my Mission: Impossible Pies ebook?

What kept that slice elevated as if about to be served was actual a simple rig of a small box filled with something heavy to keep it rooted in place, and then taped open at the angle that worked best for the shot. The server was then tapped to the top in many places so that it didn’t slide off.

All you need to worry about now is placing the slice of pie so that it’s centered and won’t topple over. Much better than juggling the whole set, if you ask me!

Citrus Sunshine

February 18, 2009 at 12:01 am | Posted in Baking / Cooking, Food | 71 Comments

Watching delicate snowflakes beginning to falling just beyond the window’s thin pane of glass on yet another cold, windy, and gloomy day, it feels as though winter has this little town by a choke hold and is refusing to let go. Summer is more like an implausible concept than a concrete season at this point, as the only thing that seems possible is yet another snowfall, or devastatingly low temperatures that send us all scurrying back inside like rats. When the sun barely manages to peek out from behind that thick blanket of unforgiving clouds, it’s hard to summon any enthusiasm for the day ahead, especially if it involves going outside at all. There is, however, one bright spot in this otherwise depressing time of year: Citrus. The saving grace of a bitterly cold winter are those vibrant yellows, oranges, and greens that line the grocery store shelves. Their tart, astringent flavor wakes up dormant taste buds and invigorates the spirit, bringing new life to drab dishes.

One of the most sought-after fruits by far is the Meyer lemon. Sweeter than a plain old lemon, the flavor is practically begging to be infused into just about any baked good you can think of. In fact, many bakers like myself love them so much, that the prospect of growing one’s own Meyer lemon tree is extremely tempting. Just imagine, being able to pluck one of the golden ovals, plump with sour juice, straight from a nearby branch at will… Oh, the innumerable lemon delights that would create!

While I may not have my own tree yet, I’ve been going through those wonderful Meyer lemons like they’re going out of style, fighting hard to keep the winter blahs at bay. One of the most noteworthy creations was this tender lemon bundt cake, adorned with a slathering of cashew icing on top.

Sweetened entirely with agave, this bundt takes on a dark amber hue despite its pale components, as agave browns much more quickly than standard sugar. As if tanned by the sun, I can only hope that it’s but a small sign that perhaps the clouds really could recede in no time at all, with brighter, warmer days just beyond the horizon.

Meyer Lemon Bundt Cake

1 Cup Plain Soymilk
Zest of 1 Meyer Lemon
1/2 Cup Freshly Squeezed Meyer Lemon Juice
1 1/4 Cups Light Agave Nectar
1/2 Cup Canola Oil
3 1/2 Cups All Purpose Flour
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 Tablespoon Flax Seeds

Cashew Icing

1 1/2 Cups Roasted, Unsalted Cashew Pieces
1/3 Cup Light Agave Nectar
1/3 Cup Coconut Milk
1 Teaspoon Vanilla extract
Pinch Salt

Preheat your oven 350 degrees and lightly grease and flour a 12-cup capacity bundt pan.

First combine the soymilk, zest, and juice, and allow the mixture to sit for about 5 minutes. Add in the agave nectar and oil, and mix well.

In a separate bowl, whisk the flour, baking powder and soda, and salt. Grind the flax seeds down into a fine meal, and incorporate them as well, so that the dry goods are all evenly distributed. Pour the wet mixture into the dry, and using a wide spatula, mix thoroughly with as few strokes as possible, being careful not to over-mix. Once you achieve a smooth batter, pour it into your prepared bundt pan, and smooth down the top evenly. Bake for approximately one hour, until golden brown and a skewer inserted into the center (of the cake, not the pan; that would just be silly) comes out clean. Let cool completely before turning the cake out of the pan.

To prepare the icing, simply place all of the ingredients in your food processor, blender, or VitaMix, and let it blend until completely smooth. Be patient, as it could take up to five minutes. Pass the icing through a fine sieve if you’re not confident that it’s entirely lump-free. Drizzle over your cake as desired, and enjoy while thinking of sunny days.

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Go Dairy Free

February 16, 2009 at 12:00 am | Posted in Reviews | 449 Comments

If you haven’t yet heard of the book Go Dairy Free by Alisa Fleming, you’re missing out on a valuable resource for both delicious food and healthier living. But before you crack this unassuming novel open, you should know right off the bat that this is no average cookbook. Far more, in fact- From suggestions dairy-free food products you can count on in a bind, to skin and hair products that you might not have even thought to check on, to an in-depth view of nutrition and health, it’s an all-inclusive view of a milkless life style. Of course, there is a vast selection of delicious recipes that span from breakfast to dessert, many of which I’ve made with great success (and not just the ones I contributed, too!) Take for instance, the humble grilled “cheese”; by far the best I’ve had since going vegan, and without fussing with any of those expensive or waxy commercial vegan “cheeses.”

One of my favorite personal contributions was the pumpkin cheesecake, a luscious, creamy, and vibrantly spiced dessert that would put any pie to shame.

Alisa’s mint straciatella ice cream certainly didn’t last long, either. Such a bright, fresh mint flavor, punctuated by a satisfying sprinkle of crisp dark chocolate- Definitely a recipe that will be made many more times, especially as warmer weather draws nearer again.

And best of all, the tone is so inviting and friendly, you can’t help but want to read the book from cover to cover. This isn’t some faceless task master here telling you why your diet is wrong and unhealthy- This is Alisa. Alisa, who has suffered for years due to milk-related allergies; Alisa, who has researched tirelessly to find logical explanations and solutions; Alisa, who wants to spread the word and help others in similar situations. If for no other reason, I think that it’s worth a read just to gain a better understanding of the subject, and also know that you are not alone in such a battle.

Being such a generous person, Alisa has also granted me two extra copies of Go Dairy Free, which I would love to share with two lucky readers. To win one, just leave me a comment by midnight of February 22nd, and tell me what your favorite non-dairy milk is. There are so many options on the market now, and plenty of recipes for homemade versions (which you can also find in Go Dairy Free, too!), so I’d love to hear which type you’re most happy to have in your fridge.

A Heart-Felt Thank You x 280

February 14, 2009 at 2:06 pm | Posted in Uncategorized | 16 Comments

Well. I certainly wasn’t expecting that. That being the amazing love-fest and outpouring of support that resulted from my itty-bitty little giveaway. Reading through each comment, one by one, pausing to take them all in, I quickly found myself in tears- And crying is something that I try in earnest to limit, so trust me when I say that your words truly touched me. More often than not, it will be some ungodly hour of the night/morning that I plunk myself down in front of the keyboard and begin pounding away, writing to no one in particular and wondering if these words will even reach human eyes. The distance that the world wide web puts between a blogger and a reader makes it hard to really feel connected, but you guys have proven, time and again, that you are really out there. Reading carefully, examining photos, understanding and thinking… It just boggles my mind. In short, thank you for giving me another 280 reasons to keep blogging.

So, let’s get to the real reason that you’re all here today at least; The giveaway!

Our first winner to get a copy of My Sweet Vegan is…

Breedale, who left me comment #188! Congrats!

And the second book goes to…

Lucky comment number 86, who happens to be Sayward!

I’ll be in touch with both of you shortly! And for the rest of you wonderful readers, don’t feel discouraged- I happen to know that there will be another giveaway, and very soon indeed.

Hope everyone has a lovely Valentine’s Day!

Life is Like a Box of Chocolates…

February 13, 2009 at 12:00 am | Posted in Sewing | 41 Comments

Plain dark chocolate, mocha, strawberry-filled, mint, plain white chocolate, ricemilk, maple, and raspberry white chocolate. Such a vast selection could easily be overwhelming if not clearly marked, but perhaps the real surprise in this box of chocolates…

…Is that they’re actually not even edible! What better gift for a sweetie watching their sugar intake, or a long-distance lover who might otherwise recieve puddles of melted truffles after a long journey through the postal system? After already overdosing on so many Valentine’s delights, I think I might want to stick with this felt version for just a little while longer!

Give Them Your Heart!

February 11, 2009 at 12:03 am | Posted in Baking / Cooking, Food | 42 Comments

Even if you’re more cynical about the upcoming “holiday” or have no sweetheart to dote upon, Valentine’s Day is, at the very least, an excellent excuse to eat chocolate. Store-bought delights abound at this time of year, even for those avoiding dairy, but a homemade option will almost always trump the ready-made, in both taste and ingredients. Basic truffles can be whipped up in no time at all, giving them the added bonus of being a fantastic last-minute gift as well.

For me, however, I would much rather a bit more than just a nugget of intense, rich, and almost overwhelming chocolate- As decadent as they are, I must admit that I find them a bit… boring. Where’s the spice, the zest, the excitement? That’s why I immediately thought to revisit my chocolate cherry truffles from My Sweet Vegan. Composed primarily of fruit and cocoa, they’re actually a lesser evil when it comes to sweet confections!

A happy accident led me to use sweetened cranberries instead of cherries (I swear the bags looked exactly the same!), and going with the flow, I threw in a teaspoon of lemon zest as well. Rolling the slab of enriched fruit out between two silpats to a thickness of about 1/2 inch, a very small heart-shaped cookie cutter created a much more festive presentation than the standard hand-rolled spheres. After a quick dip into melted chocolate, I had a very sweet Valentine’s gift, indeed.

Fortunately or unfortunately, depending on how you look at the situation, these hearts were meant to be broken.

Veggie Love

February 9, 2009 at 12:00 am | Posted in Baking / Cooking, Food | 52 Comments

Come Valentine’s Day, it would seem that one edible aphrodisiac is on the mind and one only; Chocolate. While I may have my own chocolate-covered plans as well, it’s a crying shame that vegetables are barely even considered when it comes time for a seductive or romantic dinner. Light, fresh, and invigorating foods should be what’s on the menu, and what could fit the bill better than those much-maligned vegetables? Thank goodness for Vegetable Love 2009, which asks everyone to think of sexy veggie recipes for the holiday.

For an occasion such as this, I tend to think that simplicity should reign, lest that complicated unchicken cordon bleu ends up burning in the oven while you’re busy fussing over the already over-reduced pan sauce you’re making on the stove. Nope, I’ll stick with something fool-proof and guaranteed to satisfy, thank you very much!

Roasted red pepper soup is certainly nothing extraordinary in and of itself, but with a simple garnish of “sour cream” hearts, this unassuming starter is sure to kick of your meal on the right foot. Flavorful without being heavy or cloying like many pureed soups can be, this one definitely won’t weigh you down.

Roasted Red Pepper Soup

2 Large Red Bell Peppers
2 Cloves Garlic
1/4 Medium Onion
1 1/2 Cups Vegetable Broth
1 Bay Leaf
1 Teaspoon Balsamic Vinegar
Salt and Pepper

Preheat your oven to 450 degrees, and place your peppers on a baking pan lined with a sheet of aluminum. Roast for 25 – 30 minutes.

Meanwhile, smash your cloves of garlic and roughly chop the onion. Move them into a medium saucepan, and add in the broth and bay leaf. Set over medium heat and simmer for about 20 minutes, until the onions are translucent.

Once the outsides of the peppers are nicely charred, pull them out of the oven and crimp another sheet of aluminum on top to form a nice little package. Let it rest for 10 minutes to steam. Peel the skin off and remove the seeds and membrane. Transfer the cleaned peppers into your blender or food processor. Remove the bay leaf from the broth, and pour the contents of the saucepan, along with the vinegar. Thoroughly puree until completely smooth, and add salt and pepper to taste.

To make the hearts, just mix together 2 tablespoons of vegan “sour cream” and 1 teaspoon of plain soymilk until smooth. Transfer the mixture into a small piping bag or squeeze bottle. Squeeze two small dots right next to each other onto the surface of the soup, and then drag a toothpick right down the center, between them. Wipe off the toothpick between hearts to keep it clean and separate. Enjoy with someone you love!

Makes enough for two appetizer portions.

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