BitterSweet

What to get for the father with everything? Moreover, what to get for the father who seems to want nothing? Preferring little fan fare and perhaps his favorite meal of hot dogs, my dad remains as difficult as ever to spoil. Always shy to ask for anything and frequently claiming to not want anything at all, he never gives away any clues as to what might strike his fancy, making Father’s day a real challenge to celebrate. No way would I ever take his assertions to heart though; It would be a crime to give up and do nothing for such a caring and dedicated dad! Deserving of recognition much more than just one day out of the year, it’s near impossible to make this one date count in a truly meaningful way, so the least I could do was maybe treat him to something special.

Grasping for straws during one late night brainstorming session, thinking of all present and past favorite foods, I somehow became fixated on his love for iced tea. Years ago, all he would drink was from a powdered mix, dumping a few heaping tablespoons into a tall glass and topping it off with ice water. As a result, I had thought for the longest time that iced tea was something completely separate from those little bags of dried leaves. He’s now graduated to actual tea, sweetened to such an intense level that my mom has taken to calling it “sugar water,” but the memory of that instant tea mix stuck with me.

After picking up a package of that powder for nostalgia’s sake, it took a long time and many dubious concepts before I finally struck upon the perfect use for it: Cake! Or more specifically, cupcakes!

Mixed into both the cake and the frosting, the instant tea powder brought me right back to my childhood, thinking how grown up it was to be drinking this fancy iced tea concoction. These cupcakes are decided less “grown up,” but way too much fun to pass up.

Piled high with mounds of fluffy frosting, I made sure to be generous with the piping bag to satisfy his well-established sweet tooth. As if that weren’t enough, a light sprinkling of coarse white sugar adds a slight crunch, and is a nod to that sugar-saturated brew my dad is so fond of. Finally, that touch of lemon is a nod to the lemon flavored tea that was a common choice back in the days of buying a mix. Although my dad isn’t exactly the biggest fan of cakes in general, this is one that I hope will strike a chord.

Iced Tea Cupcakes

1 Cup Plain Soymilk
1 Tablespoon Fresh Lemon Juice
1/3 Cup Canola Oil
1 1/4 Cups All Purpose Flour
1/2 Cup Instant Unsweetened Iced Tea Mix
2/3 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt

Lemon-Iced Tea Frosting

1/2 Cup Margarine, at Room Temperature
3 Cups Confectioner’s Sugar
1/2 Cup Instant Unsweetened Iced Tea Mix
1/2 Teaspoon Lemon Zest
2 – 4 Tablespoons Fresh Lemon Juice

Preheat your oven to 350 degrees and line 12 muffin tins with cupcake papers.

Whisk together the soymilk, lemon juice, and oil in a large bowl, and let sit for about 5 minutes.

Meanwhile, in a separate bowl, combine the flour, iced tea mix, sugar, baking powder and soda, and salt so that all of the dry ingredients are well distributed. Add the dry goods into the wet, and stir just enough to incorporate everything and get out most of the lumps. Distribute the batter equally between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center of each cupcake comes out clean. Let cool completely before frosting.

To make the frosting, simply place the margarine, confectioner’s sugar, tea mix, and lemon zest in the bowl of your stand mixer, and start it on low speed. Slowly add in the lemon juice one tablespoon at a time, increasing the speed once the sugar is mostly incorporated. Whip on high for about 4 minutes, until light and fluffy. Apply to cooled cupcakes, and top with coarse sugar or pearl sugar if desired.

What an amazing place the blogosphere is… Although I often am astounded by the kindness and generosity of my fellow bloggers, I feel that this sentiment isn’t shared nearly enough. Endlessly inspired by colorful prose and pictures in so many posts, there’s never any lack of creativity out there, and the enticing ideas that I’m itching to try myself just pile up as the numbers on my blog reader grow in synchronicity.

This time however, it was a timely comment that got me racing back into the kitchen, providing fuel for a round of recipe writing. Ricki, of Diet, Dogs, and Desserts and the brand new book Sweet Freedom, made the brilliant suggestion to turn some of my excess dried fruit into fruit butter. You could probably have heard me smack my forehead from miles away when I read that! Seemingly so obvious, and yet something that I would have never thought of, it was an absolutely perfect solution for dealing with that bulky bag of shriveled pears. Racing to turn on the stove and get this fruity spread going, the hardest part of the whole process is probably just waiting for the contents of the pot to cook!

Warming spices just didn’t seem appropriate for the season, so I kept the flavors bright and simple with just a touch of lemon juice, plus one dry, wrinkled vanilla bean that was nearing the end of its usefulness as well.  Instead of struggling to scrape out any remaining seeds from this seriously leathery pod, I simply popped the whole thing into the pot, let it rehydrate, and blended it all up thoroughly in the VitaMix.  This recipe would be so easy to dress up with any number of different spices or flavorful juices though, the variations and possibilities are nearly endless.  Have fun, play around with it, make it yours- I can see plenty of gifting opportunities with this sweet spread in the coming months, too!

Pear Butter

12 Ounces Dried Pear Halves (About 3 Cups)
2 Cups Unsweetened Apple Juice
1 Vanilla Bean
Juice of 1/2 Lemon
1/3 Cup Maple Syrup

Combine all of the above ingredients in a large pot, and bring it to a simmer. Cook gently for about 15 minutes, until all of the dried pears are soft and rehydrated, stirring the mixture occasionally. Let cool for a few minutes, and then transfer everything into your food processor or blender, and thoroughly puree. The mixture will be extremely thick, so make sure that you scrape down the sides of the bowl once or twice to get things entirely smooth. Spoon the pear butter into clean jars, and seal tightly. Store in the refrigerator for up to 2 weeks, where it will continue to thicken slightly as it cools.

Exhausted, overheated, and above all else, thirsty enough to down the contents of an entire water cooler in one big gulp, it’s the oppressive humidity that makes it near impossible to think of cooking or eating real food. Instead, my thoughts instantly drift over towards frozen treats, iced teas, sodas, and many combinations of the three. Right behind the classic soft serve cone, brown cows (otherwise known as root beer floats) are my absolutely favorite way to take the edge off of an unbearably hot summer day. A few generous scoops of luscious vanilla bean ice cream, leisurely bobbing about in a tall glass of fizzy root beer, slowly melting and becoming one creamy concoction- Now that’s a drink that would make any difficult season more enjoyable.

The real beauty of this time-honored treat is that no matter how dead simple the components are, and how easy it is to assemble, it simply never gets old. Plus, it’s a snap to change ice cream or soda flavors, and end up with an entirely new taste sensation. Root beer and I go way back, so I could never forgo that staple in my floats, but this time, I thought it might be fun to use it in a different way. Flipping the usual ingredients, just a little twist makes a big difference…

Like using root beer ice cream and vanilla cream soda instead! Sure, it takes a little bit more work and planning to make your own root beer ice cream versus buying a pint of vanilla, but your patience will be rewarded. A delight to eat on it’s own, or smothered in hot fudge sauce, I’m shocked that root beer ice cream hasn’t found a place in parlors or on freezer shelves yet. It’s time to change that, and whether you make yours into a float or not, a few creamy scoops will definitely help take some of the pain out of a hot summer.

Root Beer Ice Cream

1 Cup Vanilla Soymilk
1 Cup Root Beer Soda (NOT Diet)
1/2 Cups Granulated Sugar
1 1/2 Tablespoons Arrow Root
1/4 Teaspoon Salt
1 Tablespoon Root Beer Extract

Whisk together all the ingredients, except for the root beer extract, in a medium sauce pan. Beat vigorously to ensure that there are no lumps whatsoever before turning on the heat to medium. Cook, whisking every few minutes, until the mixture comes to a rapid boil, and immediately remove from the stove. Whisk in the root beer extract, and then chill thoroughly before churning according to your ice cream manufacturer’s instructions. Transfer the churned ice cream into an air-tight container, and stash in the freezer for at least 4 – 6 hours before scooping, or until frozen solid.

Originally created as a way to use up stale or misshapen tortillas, the humble tortilla chip has come a long way in just a few short years.  A satisfyingly crunchy, salty side that pairs perfectly with any number of quick meals, or a tasty snack in their own right, it’s no wonder that they’ve taken the market by storm, filling shelves and sometimes even whole aisles with all sorts of different flavors and compositions.  Unfortunately, the vast majority of these options are big disappointments; Greasy, over-salted, and generally bland little triangles that are completely forgettable.  Thankfully, as consumers are beginning to take notice of ingredients and demand higher quality, a few companies have risen above the heap, and Food Should Taste Good, a very aptly named brand, is definitely one of them.

A testament to how simple ingredients of the highest caliber truly make the best foods, each bag lists the bare minimum for what is required to make these chips. Calling for nothing but corn, oil, and salt, the basic Yellow Corn chip is the best example of this. Possessing a more distinct corn flavor than most chips I’ve encountered, they were refreshingly clean and crisp tasting, with just a light dusting of salt to accentuate their natural corn essence. A classic chip that begs to be paired with salsa, this is one that absolutely everyone can appreciate.

Moving into slightly more adventurous flavors, the Lime chip is definitely more unconventional than its plain yellow cousin. Bracing myself for the standard blast of citric acid sourness that I’m used to finding in such products, the mellow, natural zest that met my tongue was a very pleasant surprise. Each little half-moon is only subtly tangy, so while the lime flavor might be harder to pick out when topped with a dip or spread, it will still lend a unique flavor profile that keeps things interesting.

Cinnamon is easily the most popular sweet spice in American kitchens, so it’s no surprise that it would venture out into the realm of snack foods to great success as well. These dark brown, jaunty squares are very aromatic from the minute they’re released from the bag, promising a serious hit of flavor. Whereas I expected them to be sweetened, like cinnamon-sugar toast, they were simply cinnamon, relying on the natural sweetness of the spice itself to do the talking. Leaving the door open to plenty of both sweet and savory pairings, this chip has a ton of potential when it comes to building a snack or even recipe around them. Best of all, they were perfectly delicious to crunch on unadorned.

Upon reaching the last bag I had procured, I was certain there had been some mistake- Potato and Chive? I thought these were supposed to be corn chips! I wondered to myself. But there it was, listed in black ink as the first ingredient: Corn. Nonetheless, these chips proved to have a very rich potato flavor, tasting earthy in the best way possible. Much thicker than the average potato chip and with an almost flaky texture, they were incredibly satisfying to munch on. My only disappointment was how little the chives were present, and although they provided a lovely green accent on top of the chips, it was very hard to detect them by taste. Ultimately, these were my favorite of the bunch, when served along side vegan “sour cream” spiked with a heavy dose of fresh chopped chives.

For the more daring corn chip-lovers, Food Should Taste Good makes many more unusual and fun flavors that should satiate your appetite, totaling 11 different varieties. I think next time, I’ll have to try the chocolate chip, or perhaps the sweet potato!

If you haven’t tried these chips yet, then you’re in luck- Alisa of One Frugal Foodie is generously hosting a giveaway right now, and you could win a gift package of crunchy corn goodness! There will be three winners, so if you hustle on over there, you have a pretty good chance of getting some free snacks!

[Written for Go Dairy Free]

One of the most obvious perks of working as a food photographer is the bounty of delicious edibles left over after a shoot. From little nibbles of the “hero” dish to the vast number of extras that aren’t quite perfect enough to make the cut, there’s always something good to eat in this business, and rarely does one leave the set hungry.

Just the other day, a huge amount of dried fruits and nuts was dropped off at the office, to be used as background pieces and props. And when I say huge, I’m not kidding- There was enough to cover the entire kitchen table, and then some. A bit old and no longer at prime freshness, each individual bag was marked “DO NOT EAT” in bold sharpie, multiple times, in no uncertain terms.

Reluctant to toss anything out though, I covertly snuck in a few bites between shots- Just to test the waters, you see. Turns out that despite the warnings, all of these dried pears, cherries, and mangoes were perfectly fine, and still quite tasty! Easily talking my way into taking the whole bundle home with me after work, it was then a matter of what to do with so much dried fruit… Where to store it is still an issue, too!

Sad to say, mangoes, which made up the bulk of this haul, are my least favorite of any dried fruit selection, tough and leathery with mostly just an astringent bite in the way of flavor. Simmered in a flavorful liquid, however, they quickly turned into a pleasantly tart, summery treat. Pureeing that mixture, it quickly became obvious that it was destined to be baked into something sweet, so who was I to resist?

Blended with non-dairy white chocolate chips and topped with sweet segments of little clementines, this impromptu cake was a gratifying exercise in recycling ingredients. Those clementines were also on their last legs, becoming drier every day they sat in the fruit drawer of the fridge, begging to be eaten. Creating a cake with satisfying density and a ridiculously moist crumb, just a very small piece should be enough to sate your sweet tooth. I baked mine into cute little disposable loaf pans, making them delightful little gifts, but you could easily use a large 9 x 5 inch loaf pan, or muffin tins instead. Just increase the time to 1 – 1 1/2 hours for the large loaf, and start checking on the muffins after 20 minutes have elapsed.

Thrifty Mango Bread

6 Ounces Dried Mango Pieces
1 3/4 Cups Orange Juice
3/4 Cup Granulated Sugar
1/3 Cup Canola Oil
1 Teaspoon Vanilla Extract
2 Cups White Whole Wheat Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
3/4 Cup Vegan White Chocolate Chips
3 – 4 Clementines, Peeled and Segmented

Preheat your oven to 350 degrees and lightly grease or line three 3 x 6 inch loaf pans.

Place the mango pieces and orange juice in a small sauce pan, and bring it up to a simmer over medium-low heat. Let it bubble away gently for 15 – 20 minutes, until the mango is significantly softened and dehydrated. Remove the pot from the heat, and cool before moving the mixture into a food processor or blender. Puree thoroughly until completely smooth.

Move the puree into a large bowl, and stir in the sugar, oil, and vanilla until smooth. Separately, whisk together the flour, baking powder and soda, salt, and white chocolate chips. Slowly incorporate the dry goods into the wet, and stir just enough to combine. Distribute the batter between your prepared pans, and top with the clementine segments. Bake for 30 – 40 minutes, until a toothpick comes out of the center clean. Let cool completely before slicing.

Settling into June and now coming dangerously close to summer, we’re in for quite a few beautiful days in the next couple of months, so it’s time to prepare for one of my favorite warm weather past times: Picnics! My article on sweet picnic ideas will be appearing in the July/August issue of VegNews, so short of spoiling the whole piece, I thought I’d give you one little taste of it. You may have already seen it in the VegNews Recipe Club Newsletter if you’re a subscriber, but if not, I would hate for anyone to miss out on this dessert that’s ideal for outdoor dining.

Although I’m not normally a fan of sheet cakes, I’ll make an exception for this one. Bursting with fresh berries and citrus, it packs a serious punch of flavor that can stand up to any amount of heat, be it from the sun or a spicy meal. It’s perfect for a picnic because after baking, you can just leave it in the pan to cool, cover it with plastic wrap, and bring the whole thing with you, no muss, no fuss. Big enough to feed a crowd, there would be plenty to go around for a potluck party, too.

Raspberry Lime Sheet Cake

3/4 Cup Plain Soymilk
Zest of 2 Key Limes
1 Tablespoon Lime Juice
1/2 Cup Canola Oil
1/4 Cup Vegan “Sour Cream,” or Pureed Silken Tofu
1 Teaspoon Vanilla Extract
2 3/4 Cups All Purpose Flour
1 1/2 Cups Granulated Sugar
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Fresh Raspberries

Lime Icing:

1 Cup Confectioner’s Sugar
1 – 3 Tablespoons Lime Juice

Preheat your oven to 350 degrees and lightly grease and flour a 9 x 13 inch baking pan.

Combine the soymilk, lime zest, and juice together in a medium bowl and let the mixture sit for about 5 minutes before proceeding to allow it to curdle slightly.Add in the oil, “sour cream” or tofu puree, and vanilla, and whisk thoroughly until smooth.

In a separate bowl, mix together the flour, sugar, baking powder and soda, and salt so that all of the ingredients are well-distributed. Add in the raspberries, and toss them briefly to coat them with flour so that they don’t sink to the bottom of the cake. Pour the wet ingredients into the dry, and mix just until mostly incorporated- A few lumps are just fine here.

Pour the batter into your prepared pan, and bake for 28 – 36 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool completely before icing.

To make the icing, simply whisk the confectioner’s sugar and lime juice together, adding in juice 1 tablespoon at a time until it reaches your desired consistency. Drizzle over the cake and serve.

Makes 12 – 16 servings

Shining brightly, the sun stretches over the landscape as far as the eye can see, with only an errant, fluffy whisp of a cloud or two passing by; This final day of the weekend could hardly be more perfect. The temperature is downright summery, and yet that awful seasonal humidity has yet to settle in, so there’s nothing by dry warmth to enjoy. The familiar urge to leave the oven off is returning, and meals have become simpler as a result. Especially today, on this lovely Sunday, it’s tough to summon the ambition just to peel yourself out of your lawn chair and go fetch a new reading book.

So what’s there to eat? A perfect day would be incomplete without something delicious, if you ask me, so of course there must be something simple and satisfying to accompany the laid-back mood.

Grazing contentedly through piles of chilled, fresh veggies and fruits (bring on the watermelon!), one of my favorite new discoveries finally adds a bit of balance to my lazy day diet. Dukkah, a crunchy mix of coarsely chopped hazelnuts and spices, is not only an excellent quick-fix snack, but also a fantastic party nibble, or it can even be incorporated into a more elaborate meal. For me, I’m happy to set out a big basket of different breads, a bowl of good olive oil, and start dipping away, but the possibility are endless. Think about a dukkah-encrusted tofu cutlet, or dukkah-laced salads. That’s not even getting into all of the different ideas for combining different spices and nuts (chickpeas are sometimes used, too)- The sky is the limit!

I don’t measure to make my dukkah these days, but here’s a great recipe to get you started. The hardest thing you’ll have to do is decide its final destination, I promise!