BitterSweet

Cheater, Cheater, Pumpkin Eater

With the holidays safely behind us and packed away in storage boxes for another year, I’m ready to out myself as a bad little culinary enthusiast. [No, not "foodie," that's a dirty word in this household.] Yes, I admit it, I took many shameless shortcuts. While I continued to bake and cook like mad, it was mostly at work for our endless catering requests and special orders, not at home. That’s why I was lucky enough to be gifted a main celebratory dish from my favorite local restaurant and place of employment, Health in a Hurry.

A seasonal specialty offered for a limited window of time during the winter, our stuffed miniature pumpkins are both a delight to look at and to devour. Filled to bursting with a hearty melange of brown rice, sunflower seeds, mushrooms, and herbs, this simple yet satisfying dish is excellent as either a main or a side, depending on the rest of the festive feast. Personally, one of these babies on a plate smothered in a sea of chickpea gravy is all I need for a happy holiday, thank you very much.

Then, come Christmas day, I found myself at a loss. Typically celebrated with a yule log of some fashion, I woke up that morning empty handed. However, a few cheap tricks later, and I had a reasonable substitute to present… A savory sushi yule log!

Keeping the theme with red and green fillings of avocado, red pepper, cucumber, and scallion, it was far more simple than my favorites, but it certainly fit the bill. Though truthfully no more than an uncut maki roll, dressed up with parsley “moss” on top and enoki mushrooms for that “authentic” forest-floor look, it was every bit as merry as many simpler bouches de noel.

Alright, so I’ve aired my edible sins… Now fess up, what culinary shortcuts did you take this past holiday season?

Smooth Operator

“Citrus fruits are some of the very few redeeming aspects of winter,” I declared with no uncertainty in my voice, immediately following yet another grating comment about all of the snow. Just as the novelty of trudging through dense, wet, frozen slush wears out quickly, so does one’s patience for hearing about it. So, instead of boring you with yet another long rant about how nasty this season has been behaving, let’s skip right to the good stuff, shall we?

Blood oranges, those elusive orange globes that masquerade as a standard Navel or Valencia, only reveal their true colors when sliced open. Crimson red, their juicy dips do look every bit as macabre as their name, but their flavor is so much more enticing. A bit sharper and more intense than their paler brethren, these babies are worth waiting all year for. Their season is pitifully short though, so enjoy them while you can- As soon as that snow starts to thaw, they’ll vanish from store shelves and farmers markets so fast, it will be like there never were blood oranges at all.

Though this sweet and tangy winter smoothie is a disarming shade of creamy pink, it actually tastes like a brilliant orange creamsicle. Thanks to the unusual hue, you could even get away with sneaking in a good splash of beet juice too, should you want to squeeze in a serving or two of veggies.

Midwinter Morning’s Dreamsicle (Blood Orange Smoothie)

2 Blood Oranges
1 Frozen Banana
1 Cup Orange Juice
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Ground Ginger
1 – 2 Tablespoons Light Agave Nectar (Optional, if you like it sweeter)

Slice or peel away the skin from the oranges and remove any pips you should find. Toss the whole oranges, membrane and all into your blender, along with all of the remaining ingredients. Blend on high for a minute or two until pureed and completely smooth. Enjoy with a straw for ultimate satisfaction (because smoothies really taste better slurped through a straw, don’t you know.)

Serves 1 or 2

Printable Recipe

Chestnuts Roasting on an Open Fireplace…

For as few holiday traditions we keep in my family, the ones we do hold close are absolutely unshakable. If, for example, we didn’t throw at least a few fresh chestnuts on the still smoldering embers of our single yearly conflagration in the fireplace, I don’t know if the entire winter season would truly count. Simply sliced to allow the inner nutmeat to cook, wrapped up in foil like a hastily assembled present, it takes no more than five minutes to prepare and perhaps 20 to cook. Emerging lightly charred and smoking hot, we sit around chatting as a family, cracking the chestnuts out of their shells and popping the rich, creamy centers in our mouths. The odd nut that won’t crack or turns out dry doesn’t dampen our spirits; back into the fire the rotten few go, along with the spent shells, coaxing the hungry flame to return. The nutty smell of the fire permeates the whole house, and eventually, when it’s time to turn in for bed, I have chestnut-flavored dreams.

Such inspiration is hard to resist, come morning. Although chestnuts aren’t commonly thought of as dessert ingredients in the US, it’s a real shame, since the mildly sweet flavor and richness makes it a perfect match with sugar, and of course all sorts of other sweet ingredients, such as chocolate.  Mont blanc is a traditional chestnut sweet, often prepared with a base of crunchy meringue and topped with a mountain of chestnut creme. Taking this basic concept but dressing it up a bit further, I could hardly resist switching out the meringue for a dense, intense chocolate cake, and hiding a luxuriously creamy chocolate truffle within the chestnut peak.

It may have been created with the holidays in mind, but while chestnuts are still in season, it’s still perfectly reasonable to whip up this decadent treat just to celebrate the nut itself.

Chocolate Mont Blanc

Chocolate Fudge Cakes:

1 Cups All Purpose Flour
1/2 Cup Dutch-Processed Cocoa Powder
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
2/3 Cup Granulated Sugar
1/4 Cup Canola Oil
3/4 Cup Water
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract

Chocolate Truffle:

12 Ounces Semi-Sweet Chocolate
1/2 Cup Vanilla Soy or Coconut Creamer
1 Tablespoon Light Agave Nectar
2 Tablespoons Olive Oil
1/3 Cup Chopped, Toasted Walnuts
1/2 Teaspoon Almond Extract

Chestnut Mousse:

1 12-Ounce Package Extra-Firm Silken Tofu
1 15-Ounce Can Unsweetened Chestnut Puree, or Homemade Chestnut Puree*
1 Cup Granulated Sugar
2 Teaspoons Vanilla Extract
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt

Confectioner’s Sugar for Serving, Optional

*To make your own chestnut puree, start with about twice as many chestnuts in the shell as you think you’ll need. Score the tops each in an “x” pattern, and wrap them all up in a packet of foil. Toss them on the embers of a recently extinguished fire, and let cook for 15 – 30 minutes, depending on how hot the cooking surface is. Once they crack themselves open and are lightly charred on the outside, they should be about done. Let cool, and remove the shells. Weigh out the required amount for the recipe, and thoroughly puree while still warm, until completely smooth. If you’re without a fireplace, you can also roast them in the oven.

Preheat your oven to 350 degrees, and set out 8 – 9 mini tart or crumb cake paper molds on a baking sheet. Alternately, lightly grease and 8-inch square baking pan and plan to cut out individual cake shapes once baked.

In a large bowl, sift together the flour, cocoa, baking powder, and salt. Whisk lightly to combine.

Separately, mix together the sugar, oil, water, vinegar, and vanilla before pouring them all into the bowl of dry goods. Stir just enough to bring the batter together, being careful not to over-work it. Distribute the batter evenly between your paper molds, or pour it all into the baking dish if using. Bake for 10 – 15 minutes for the individual cakes, 15 – 20 for the single 8-inch cake, until a toothpick inserted into the center comes out clean. Let cool, and cut into 8 – 9 pieces if applicable.

For the truffle centers, simply melt the chocolate together with the “creamer,” agave, and oil, stirring until completely smooth. Fold in the nuts and almond extract, and transfer into a baking dish or metal bowl. Let cool, and then place in the fridge for at least 3 hours to set. Scoop out balls of about 2 – 3 teaspoons each, and roll them into even rounds between the palms of your hands. Place one truffle on top of each cooled cake.

Finally, to prepare the chestnut mousse, place all of your ingredients in your food processor or blender, and puree until smooth, pausing to scrape down the sides of the work bowl as needed. Transfer the mousse to a piping bag fitted with a multi-opening piping tip, and pipe the creme on top of the cake in a spiral pattern, completely covering the truffle. Lightly dust with confectioner’s sugar just before serving for a “snowy mountain” look, if desired.

Serves 8 – 9

Printable Recipe