Baked Magazine - Spring 2016

baked the ultimate food high spring 2016 | issue 6

fall 2014 | A

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MASTHEAD

baked SPRING 2016

Baked serves to inform students about the local food culture. We offer new cooking techniques, different local restaurants, quick and easy recipes, and the latest news in the food world. Baked is published once a semester with funding from your student fee. All contents of the publication are copyright 2016 by their respective creators.

Props for "Best of the Fest" provided by Varsity Pizza

EDITORIAL editor-in-chief NORA HORVATH managing editor FRIEDA PROJANSKY senior editors RENEE CHERRY, CORY FERNANDEZ, FORREST FLORSHEIM assistant editors KATIE INTNER, TAYLOR WATSON, JELISA SMITH food editor JINRU ZHAO digital director CHAZZ INNISS assistant digital director SHANNON MCCANN fact checker MEGAN MULLIN copy editors STEFANI CLARK, CHRISTINA TIBERIO

DESIGN & PHOTOGRAPHY creative director SHAWNA RABBAS photo director TARA BOTWINICK videographers HANNAH CARANDE, MOLLY MATALON, SARAH O'CONNELL designers KELLI MOSHER, LUCY NALAND, JENNIFER SACHS, CRYSTAL SEAROR, EMILY STETZER, JOYCE YOO photographers ELIZA CHEN, OLIVIA BERGER, ASHLEY TUCKER, ERICA MACK

BUSINESS & COMMUNICATIONS social media director JACKIE PEREIRA pr director JOCELYN WERLE pr team LAUREN DOYLE, PHOEBE SMITH, CARLY GINSBERG faculty advisor MELISSA CHESSHER

spring 2016 | 3

TABLE OF CONTENTS

CONTENTS 06 Spoiled Rotten

26 Roast with the Most

08 Underground Mission

31 Tea Time

10 We Can Pickle That

32 Best of the Fest

12 IHOB

38 Take a Dip

14 Waterside CNY

42 Fusion

16 Triple Scoop

52 Fresh Cuse-ine

17 I-cone-ic

54 #MyFoodHigh

20 Churn Up 22 Ice Cream Infographic 23 A Political Pairing

EDITOR'S LETTER

THERE ARE NEVER ENOUGH HOURS IN A DAY. Here at Baked we know this better than anyone; we’re not only full-time students trying to balance jampacked academic and social schedules, but we’re also part-time writers, editors, and photographers. Unfortunately for us busy bees, time is often a crucial ingredient when cooking, and the schedules of college students don’t allow many free hours for marinating, simmering and baking. So while we were using our free time to put together this issue, we kept in mind how precious your free time is too.

Forget the long, hot carnival lines and try our homemade festival favorites on page 32. If you’ve always wanted to try pickling but don’t want to wait months for fermentation, try our easy refrigerator pickles on page 10. And thanks to our delicious two-ingredient ice cream (read: no machine required), you can make your own ice cream in less than 30 minutes (page 20).

Thanks for taking time out of your day to pick up our spring issue. We hope you find it time well spent.

Enjoy the food high,

Nora Horvath, editor-in-chief

PHOTO: TARA BOTWINICK

Back to Basics:

SPOILED R OT T E N

WORDS: KATIE INTNER ILLUSTRATIONS: DAISY GAN

Nothing ruins a home­cooked meal more than realizing that you used spoiled food. Expiration dates are only estimates, so relying solely on them when cleaning out your fridge can be a waste of money and produce. Just because your fruits and veggies might not look beautiful, bruising and ripening doesn’t always mean they’re rotten. Save time and money with these tips on knowing when your trickiest items have gone bad:

1.

Cantaloupe: Take a look at the outside. If it has spots of white, slimy film on the surface, toss it out. You can also feel the melon and see if any parts of the skin are squishy. If you see either of these conditions, the melon is not good to eat. Similarly, if the inner part of the melon has white spots or if there is a lot of liquid inside, it’s time to toss.

2.

Mushrooms:

Mushrooms that are fresh should have a light and earthy smell. If they’ve gone bad, they will smell pungent, like vinegar. When they start to rot, bad mushrooms may have a slimy exterior film. If the outside looks fine, cut and inspect them for mold.

If there are blue and green spots, the mushrooms have expired.

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3.

Corn: Cobs that have been kept cold and have not been peeled stay fresh the longest. Bad corn will have a moldy or unpleasant smell. If it is expired, the kernels may also have white, black, brown, or green spots.

Potatoes:

5.

4.

When potatoes begin to age, their skin wrinkles and develops spots.

Rotten potatoes smell moldy and bitter and develop sprouts or green spots, which are poisonous. If the spots inside the potato are small enough to be removed, it is okay to remove those and eat the rest of the potato.

Avocado:

The inside of ripe avocados range in color from dark green to brown. If an avocado becomes dark brown to black, or is mushy and soft on the outside, the avocado is bad. Don’t make the mistake of getting rid of a brown avocado though: exposure to air causes harmless browning, so skimm that layer off and eat what’s underneath.

Pineapple:

6.

Pineapples show signs of expiration primarily on the outside. The leaves will become brown and fragile. The main body of the pineapple will turn brown and dried out, and the bottom will be soft and wet. Smelling the pineapple is a good way to see if it is rotten. A pineapple that has gone bad will smell like vinegar instead of its usual sweet aroma. Also, if fruit flies are seen around the pineapple, then definitely toss it. spring 2016 | 7

Underground Mission Great eats seasoned with a lot of history.

The “Restaurant” sign above the entrance of The Mission probably gets a few double takes. The red building, wedged on the corner of East Jefferson and East Onondaga, was originally a church. It still appears to be one, thanks to a steeple and stained glass windows.

The inside of the building tells an entirely different story. Garlands of miniature beer bottles and mariachi figures lend to The Mission Restaurant’s southwestern ambience.

The rest of the interior follows the theme, with heart and arrow mosaics, creamsicle-colored walls and a bright blue ceiling.

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words: renee cherry

| photo: tara botwinick

“The whole idea was to capture the essence of the American southwest and Mexico with bright colors and textures and iconography,” says Stephen Morrison, founder and owner of The Mission.

While the inside transports visitors to a fantasy South-American mission, the outside recalls an important moment in U.S. history. The church, which was the first Syracuse Wesleyan Methodist church, built in 1845, also played host to hundreds of freedom-seekers on the Underground Railroad. The congregation was progressive-minded beyond their involvement in abolitionism. In 1852,

Susan B. Anthony spoke to the churchgoers urging equal voting rights for men and women.

Morrison saw potential in the distinct red building when he decided to open The Mission in 2000. At the time, other Mexican restaurants existed in Syracuse, but he saw a unique opportunity to create a restaurant in a former church. The restaurant has since become a local favorite, and offers a seasonal menu of southwestern dishes embellished with Mexican and Asian ingredients.

Although the food itself has brought the restaurant notoriety, the building’s significance is still emphasized.

The Mission’s history is detailed on the restaurant's website and on its menu so customers can learn more. In fact, the building’s reputation has drawn visitors from other states.

"the whole idea was to capture the essence of the American southwest and Mexico with bright colors and textures and iconography

“We’ve had people come here all the way from Ohio,” says Morrison, “who sort of consider this their mecca–the starting place, if you will–of their religion.”

Today visitors are met with lively music and heaping plates.

Although the building has been completely transformed more than 150 years after it was built, its history lingers, not unlike the smell of sizzling enchiladas.

spring 2016 | 9

We Can Pickle That When life gives you cucumbers, make pickles words: crystal searor photo: erica mack

T

he sour punch of a great pickle perfectly compliments nearly any meal. Pickling is a timeless tradition for my farming family in Fulton, NY. Using our traditional method, family members spend an entire summer day canning over 48 quarts of cucumbers.

Grandma Searor would make us wait until Thanksgiving to crack open her dill pickles, allowing three months for the flavor to develop. But there’s no need to wait, as the same fantastic flavor can be enjoyed through the refrigerator method, where the brine is cooled and jars of fermenting veggies are kept in the fridge, speeding up the process.

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The trick to crunchy pickles is choosing the right cukes–the pickling cucumber maintains its crisp texture.

The beauty of pickling comes from the adaptability of the basic recipe. White vinegar creates a pure, unadulterated tartness that allows the flavor of the herbs and veggies to shine. However, apple cider vinegar can be used for a completely different flavor. Carrots, tomatoes, cauliflower and green beans all make delicious pickled snacks while mustard seed, coriander, and peppercorn help spice them up. For a sweeter pickle, sugar can be added to any recipe. My favorite combination? Pickled green beans with Frank’s Red Hot sauce, garlic and onion.

My Great Grandma's Old Fashion Dill Pickles* Ingredients: 10­-12 pickling cucumbers 4 cups water 2 cups white vinegar 2 tablespoons kosher salt 1 teaspoon sugar 2 sprigs of dill per jar 2 cloves of garlic per jar 10 peppercorn kernels Makes approximately 3 jars *adapted for the refrigerator method

Instructions: 1. Slice cucumbers into 1⁄4 inch spears 2. To make brine, combine water, vinegar, salt, and sugar in medium saucepan. Bring to a boil and stir frequently until salt and sugar dissolve.

Remove from heat and cool to room temperature.

3. Place sprig of dill and 1 clove of garlic to bottom of jars.

4. Add cucumbers to jars. Leave room for brine.

5. Add another sprig of dill and clove of garlic to top of cukes, and any other additional spices depending what type of pickled treat you’re craving.

6. Finish by adding enough brine to cover the ingredients. Seal with an airtight lid and store in the fridge. For full flavored pickles, refrigerate for one week. spring 2016 | 11

IHOB (International House of Breakfast) Jet lag got you tired? These foods will get you out of bed. words: carly ginsberg | illustrations: yoon ah jeong While we in the U.S. are smothering our pancakes in maple syrup, people across the globe are enjoying salty spreads, savory meats, and much more during the early hours of the day. Travel the world with SU students as they dive into some adventurous breakfasts:

FIRST STOP

SYDNEY, AUSTRALIA “Australians love Vegemite and eat it on toast in the morning. It is as popular as peanut butter is in the U.S., and is similarly sticky. It’s definitely an acquired taste!”

– Hadley Rosenbaum

SECOND STOP

HONG KONG, CHINA “I had dim sum, a Chinese tapas-style brunch, at Tim Ho Wan, the cheapest Michelin star restaurant in the world. I tried almost everything, but loved their specialty, barbeque pork buns. These buns are the best things on this planet.

They’re topped with a sweet crust and filled with big chunks of sweet pork.

They come piping hot and are something everyone should try.”

– Zachary Burr 12 | bakedmagazine.com

THIRD STOP

CAPE TOWN, SOUTH AFRICA “There’s a popular South African breakfast dish called pap, which is similar to oatmeal or grits. It is a white, sticky, rice-looking dish that does not have much taste, and is often served with milk, butter or sugar.”

– Sara Curwin

FOURTH STOP

TEL AVIV, ISREAL “Cue the mouth watering as soon as the skillet arrives on the table! Shakshouka is a breakfast dish of poached eggs baked in a bed of tomato sauce and spices.

The yolk spilling into the sauce creates the best combination for dunking fresh bread.”

– Hannah Friedland

FIFTH STOP

BUENOS AIRES, ARGENTINA “Medialunas are South American croissants and are usually served with café con leche or an Argentine cortado, similar to a macchiato. The pastries are sweet and fluffy with a sugary glaze on top. Every cafe serves them and the air on the street smells like them.

I want one now!”

– Nicole Fasciglione spring 2016 | 13

Waterside CNY Rippling waves, cool breezes punctuated by the setting sun, and warm spring air make a good meal a great meal.

Next time you crave some serenity, get off campus and choose one of these alfresco dining locations in CNY. WORDS: MARLÉNA E. AHEARN | ILLUSTRATION: YOON AH JEONG

Skaneateles | Blue Water Grill This brown shingle-sided restaurant overlooks the sparkling waters of Skaneateles Lake. Inside you’ll find a cozy dining room and a bar serving local microbrews. Stop by on Sundays for the 30-ingredient Bloody Mary Bar or Tuesdays for sushi night. If you’re not into seafood, stop by for breakfast and choose apple-stuffed crepes, a tomato caprese omelette, or a sizzling breakfast skillet. With your personalized Bloody Mary and a view of the lake, your Saturday night regrets will be a distant memory.

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Cazenovia | The Brewster Inn Built in 1890, this lakeside country inn is nothing but charming. Boasting its own flower and herb gardens and a Wine Spectator "Best of Award of Excellence," this should be your next date spot. Though the food may be expensive compared to a typical college budget-friendly meal, it compensates with variety and taste. For a perfectly smoky-sweet treat, try the smoked duck breast with raspberry Cognac sauce served with a blend of wild rice and Israeli couscous with pine nuts and cranberries. Whether you take in the scenery or indulge in the Grand Marnier soufflé, you’re guaranteed an upscale treat.

Erie Canal | Aladdin’s If you ever find yourself in the Rochester area, make Aladdin’s a priority. On a side street along the canal, Aladdin’s has two stories of outdoor seating and is nestled. Offering delicious greek food with authentic baklava made on site, this place is worth fighting for a parking spot. Order the perfectly tender falafel and fresh spanakopita for the table, and get enough baklava for everyone to have at least two pieces. Entrees range from the “Kibbie” Plate–croquettes stuffed with seasoned beef, pine nuts and onions–to giant pita rolls of falafel, seasoned eggplant, or gyro meat. Aladdin’s also has incredible pasta dishes for those who aren’t fans of traditional greek food. The pistachio pasta with creamy goat cheese, pine nuts, and broccoli is astounding, even as cold leftovers. Don’t forget to dress down and wear comfortable shoes to end your night with a walk along the canal. spring 2016 | 15

Triple Scoop Triple Scoop Triple Scoop Get your licks at these CNY joints.

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I-cone-ic Stand to store, serving up Syracuse's finest frozen treats since 1982.

WORDS: TAYLOR WATSON | PHOTOS: ERICA MACK

Chocolate Raspberry Truffle started it all. It was the first famed flavor of homemade ice cream, invented by siblings John and Eileen Gannon, when they opened Gannon’s Isle Ice Cream. Gannon’s has since been a local favorite for nearly three and a half decades.

stand with no prior experience or knowledge of how to make ice cream.

They set up the stand in the parking lot of their father’s grocery store, Gannon's Silver Star, where growing up, being part of the Gannon family made you an obligatory store employee.

In 1982, as young adults, the duo took a risk by renting out an ice cream

“We had talked about owning an ice cream shop when we were younger,”

spring 2016 | 17

recalls John. “When the stand in the store’s parking lot became vacant, our dad pushed us to take advantage of the opportunity.”

Fast forward to 2016 and Gannon’s Isle Ice Cream remains a Syracuse staple, with three locations throughout the city and a year-­round catering service. Due to high demand for their ice cream, Gannon’s is distributed and served to several local restaurants.

The customer demand also keeps Gannon’s always looking to their next creation, and they’ve invented nearly 250 flavors. Some flavors created exclusively for local restaurants include Malted Vanilla, only available at Modern Malt, and Irish Cream

ice cream, a concoction containing caramel and Irish soda bread, that can be found at Kitty Hoynes Irish Pub. John and Eileen place importance on buying local; they try to keep the money in Onondaga County. They also promote local artists through their decor. Everything in the shops, including the light bulbs, were purchased in New York State, and Gannon’s signature quirky artwork is created by local artist JP Crangle.

For the Gannon family, ice cream season typically begins mid­-March and concludes mid-December. Business is maintained through the colder months with seasonal flavors like Pumpkin, Apple Crisp and Egg Nog. “Flavor ideas arise in all sorts of ways. We flip 18 | bakedmagazine.com

through magazines to get inspiration and we take suggestions from our customers,” John said.

"Gannon’s has since been a local favorite for nearly three and a half decades."

Gannon’s develops new flavors annually, interchanging them to ensure that 35 to 40 flavors are available at a time. When a new flavor is debuted in the summer, it usually takes only two weeks to tell if it is a hit. Best selling flavors include Milky Way, Crazy Coffee, Crème Brûlée, and the original flavor, Chocolate Raspberry Truffle.

Gingersnap, Strawberry Kiwi, and Blues Clues (vanilla dyed blue with cake chunks) are a few flavor flops.

Staying true to their roots, Gannon’s still has a shop on their original property. Needing to expand, they moved into their father’s grocery store and knocked down their original stand to make room for parking. Gannon’s most recent store opening was on South Salina Street in downtown Syracuse. John considers the move to South Salina Street one of his proudest moments as an owner.

“People said it was a big mistake,” John says. Some did not believe the move would be successful. “They said ‘I hope you know what you are doing,’ but it was the right move and it worked out really well.”

One thing is for certain, the Gannon family can always count on having some homemade ice cream at all of their get-togethers. “Whenever we have a family gathering, whether it is a party, a birthday or a wedding, the question is always ‘Who’s bringing the ice cream?’” laughed John.

spring 2016 | 19

CHURN UP

No machine, no problem. Whip up a batch of this easy two-ingredient ice cream this morning and enjoy after dinner tonight.

For the base:

For the toppings:

1 (14oz) can sweetened condensed milk 2 cups heavy cream

Mint Chocolate Chip: peppermint extract, green food coloring, chocolate chips Maple Walnut: maple extract, chopped walnuts Banana Split: banana extract, yellow food coloring, chocolate chips, sprinkles

1. Whip together with electric mixer until thick.

2. Fold in desired toppings and flavors, freeze until solid.

Mint Chocolate Chip

Banana Split

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Maple Walnut

Here's the

Scoop

Baked surveyed 100 students about their ice cream preferences. This is what they said.

Favorite flavors

Favorite way to eat it Cake Cone

Sugar Cone

Waffle Cone

Bowl

Carton

5

10

36

35

14

hip late Cugh o c o Ch kie Do Coo te

la hoco C t n Mi Chip

olate

Choc

Favorite toppings Chocolate Rainbow Peanut Whipped M&M's Syrup Sprinkles Butter Cream Cups

e Coffe nd ies a

Cook

m

Crea

26

39

26

22

24

Favorite place to get a scoop in Syracuse Haagen Dazs in Kimmel 28% Gannons 47% Coldstone 1% Friendly's 10% Carvel 10%

spring 2016 | 21

A Political Pairing

From a glass to a pint, wine takes a new form WORDS + PHOTOS: NORA HORVATH

A

bout 70 miles from Syracuse, on the side of Route 12 in Boonville sits Mercer’s Dairy, a modest ice cream shop and creamery.

The drive to Boonville is grey and dreary, the forested side of the road sprinkled with abandoned barns and miles of cross­country ski trails. Once inside the warehouse, the vibe is drastically different. Employees are buzzing around, preparing cakes and other sweet treats. The walls are painted bright shades of purple, blue, and yellow. The door to the office is open, and visitors to the shop can listen in as aunts, husbands, and children tell jokes while carrying out their administrative tasks.

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Since 2008, Mercer’s Dairy has been churning out pints of delicious, creamy, and boozy wine ice cream all year round.

Not only is Mercer’s available in the New York area (you can purchase their products at both Tops and Wegmans), but they have begun selling and exporting these infused ice creams all over the world.

The idea was born at a NY state produce showcase sponsored by now­ Presidential Candidate Hillary Clinton, where attendees began pouring wine into their cups of Mercer’s ice cream.

In the eight years since, Mercer’s has developed eight flavors that are available currently, Riesling, Spice (Mulled Wine), Port, Red Raspberry Chardonnay, Strawberry Sparkling, Chocolate Cabernet, Peach White Zinfandel and Cherry Merlot. Although the mixing of the two common vices might seem like an obvious pairing, it wasn’t an easy road for Mercer’s to market its popular boozy pints. When lawmakers were introduced to the product, it stumped them: was it a dessert, or was it alcohol?

“It was Hillary Clinton who helped Mercer’s pass the legislation to get the business off the ground,” explains Gwen Wilbert, one of the shop’s employees. She gestures at the wall papered in old newspaper copies and photos of Clinton alongside Roxaina Hurlburt, one of the owners of Mercer’s. One handwritten note from the former first lady reads “To Roxaina Hurlburt, the Godmother of our favorite New York ice cream! – Hillary.”

A giant cardboard cutout of a scoop of Mercer’s finest bears a signature that says, “I love Mercer’s ice cream!

– Hillary Rodham Clinton.” Ultimately, with the influence of Clinton and other politicians, Governor David Paterson signed a law into effect on July 8, 2008, that allowed wine ice cream to be sold at the same locations as any other frozen dessert, so long as it did not exceed five percent ABV and was restricted to over ­21 customers.

The ice cream is made using a special technique that allows the alcohol content to remain intact without reducing and without compromising the quality of the product. There are other wine­-flavored ice creams on the market, but none that has done what Mercer’s has. “I can’t tell you how we

make it because it’s all a trade secret,”

Our editors gave a few of the flavors a try and here’s what we thought:

CHOCOLATE CABERNET “It’s like two of my weekend habits thrown into one container” RIESLING "Perfectly sweet and tart" PEACH WHITE ZINFANDEL "Crisp with giant peach chunks... what could be better?"

RED RASPBERRY CHARDONNAY "If by wine you mean push-pop flavor, I guess it's good?"

laughs Ruth Mignerey, the other owner and Hurlburt’s niece. “We’ve kept the high butterfat ice cream and then infused the wine. We won’t divulge but we think it’s pretty special.”

Although Mercer’s has gone global, they do their best to stay true to their New York roots. With two more Champagne flavors in development to be introduced to their line soon, Mignerey continues to look locally for the best quality ingredients, and makes an effort to source wines from New York vineyards. Despite their rapid growth, Mignerey and Hurlburt are committed to keeping Mercer’s in the family. “I intend to keep it a female­-owned business and a familyowned business,” explains Mignerey.

We’re sure Hillary would raise her glass to that. spring 2016 | 23

ROAST WITH THE

MOST

Cafe Kubal spills the beans on their roasting process PHOTOS: ELIZA CHEN

Behind your everyday cup of Kubal is a precise roasting process. Located near the original cafe location, on James Street, the Kubal Roastery cooks up 12 to 14 batches of beans a day.

Serving wholesale clients in the area including Empire Brewery and Astor Pantry & Parlor, Kubal moves almost a ton of beans every week through their roaster. When the beans arrive from all over the world, they're still raw and 24 | bakedmagazine.com

green. They're then poured through the roaster, where they cook at high temperatures for less than 30 minutes, and are then cooled and packaged on site.

Peter Pullen, roaster, production manger, and SU architecture alumnus, gave us a peek behind the scenes at what goes into that perfect brew.

spring 2016 | 25

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2016 | 27

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Tea Time: Test Yourself

one

two

out of the box: teas

three

five

four

six

1. white 2. green 3. peppermint 4. english breakfast 5. oolong 6. chai spring 2016 | 29

THE RECIPAGES

BEST OF THE FEST

best of the fair package

PHOTOS: TARA BOTWINICK

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HOMEMADE CARAMEL CORN Serves 8 Ingredients: 2 bags microwave popcorn, popped 1 stick butter 1 cup light brown sugar ½ cup light corn syrup 1 teaspoon vanilla extract ½ cup pecans Directions: 1. Preheat oven to 250ºF. 2. Mix the butter, brown sugar, and corn syrup in medium saucepan over medium heat.

3. Bring the mixture to a boil, stirring constantly for 5 minutes.

4. Remove the caramel from the heat and stir in vanilla extract.

5. Immediately pour the caramel over the popcorn on a baking sheet.

6. Bake the popcorn for 1 hour, stirring every 15 minutes.

7. Remove the caramel corn from the oven and let cool completely before breaking it into pieces.

spring 2016 | 31

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THE RECIPAGES

TRUFFLE-PARMESAN CORN ON THE COB Serves 4

Ingredients: 4 corn on the cob, in the husk 1 stick salted butter Truffle oil Finely grated parmesan cheese Directions: 1. Preheat oven to 350ยบF. 2. Roast corn until

cooked completely, about 40 minutes.

3. Peel the husks,

rubbing the stick of butter along the corn 4. Drizzle truffle oil on each cob, and finish with a few shakes of cheese. Serve while still hot.

spring 2016 | 33

CHURROS Makes 8 Ingredients: ¼ cup sugar 1 ½ teaspoons ground cinnamon 1 can (8 oz) refrigerated crescent dinner rolls ¼ cup butter, softened Maple syrup for dipping

10

Directions: 1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon.

2. Separate dough, making squares out of the triangles. Spread about 1/2 tablespoon butter on each square; sprinkle evenly with sugarcinnamon mixture. Top with another layer of the dough and slice squares into strips and roll into twists.

3. Bake according to package directions, or until golden brown.

Serve warm with a side of maple syrup.

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THE RECIPAGES

MONKEY TAILS Makes 10

Ingredients: 10 ice pop sticks 5 very ripe bananas, peeled and halved 1 (16 ounce) package semisweet chocolate chips 1 tablespoon butter Flaked coconut 1 bag Reese’s pieces Directions: 1. Place 1 ice pop stick into the cut end of each banana. Place the bananas on a wax paper covered baking sheet and freeze until bananas are frozen through.

2. Melt the chocolate and butter in microwave, stirring intermittently so the chocolate doesn’t burn.

3. Dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll in coconut and peanut butter pieces.

4. Place the dipped bananas on the wax paper-covered baking sheet, and freeze until the chocolate is firm.

spring 2016 | 35

MINI CORN DOGS WITH SPICY MUSTARD Makes 16 Ingredients: 1 (12-oz.) package hot dogs ½ cup yellow cornmeal ½ cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/8 teaspoon salt 1 large egg ½ cup whole milk Dijon Mustard 2 tablespoons hot sauce Vegetable oil, for frying Equipment: ice pop sticks, deep-fry thermometer Directions: 1. Cut each hot dog in half and insert a stick into the cutoff end of each hot dog.

2. Whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour wet ingredients into the dry ingredients and stir until combined.

3. Add 4 inches of oil to a sauce pan and line a plate with paper towels 4. Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel- lined plate. Repeat the breading and frying process with the remaining hot dogs.

5. Mix the mustard and the hot sauce.

Serve on the side.

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THE RECIPAGES

spring 2016 | 37

Take a Dip

Easy Edamame Dip Ingredients: 1 bag shelled edamame, cooked and lightly salted â…“ cup olive oil Black pepper Directions: 1. Combine edamame and olive oil in a blender.

2. Shake pepper on top, to taste.

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Fresh Spinach Dip Ingredients: 1 bag baby spinach 5 tablespoons fresh mint, chopped 1/4 onion, sliced 1/2 cup sour cream 2 tablespoons fresh lemon juice Salt and black pepper Directions: 1. Boil a pot of water, blanch spinach for 30 seconds and then cool with cold water.

2. Drain and pat dry with paper towel.

3. Put spinach, onion, fresh mint, sour cream and lemon juice into mixer, process until well-combined.

4. Cover and put in refrigerator for an hour.

Easy Texas Caviar Ingredients: 1/2 red onion, chopped 2 jalapeno peppers, chopped 1 tablespoon garlic, minced 1 pint cherry tomatoes, quartered Italian dressing of choice 1 can black beans, drained 1 cup sweet corn, drained Directions: 1. Mix ingredients in a bowl, tossing with desired amount of Italian dressing.

2. Cover and chill in the refrigerator approximately 2 hours.

PHOTOS: TARA BOTWINICK spring 2016 | 39

Hot Pepper Humus

Pickled Tzatziki

Ingredients: 1 (8oz) can garbanzo beans, drained 1 tablespoons olive oil 1/8 cup lemon juice 1 tablespoon tahini 4 cloves garlic, minced 1 jalapeno, chopped 1/2 teaspoon ground black pepper 1 teaspoons hot red chili powder

Ingredients: 8 oz plain yogurt 1 dill pickle, chopped 2 tablespoons olive oil salt and pepper 3 cloves garlic, peeled 1 teaspoon chopped fresh mint leaves

Directions: 1. In a blender, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic,

and jalapeno.

2. Season with black pepper and hot red chili powder.

3. Cover and refrigerate overnight to allow the flavors to blend.

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Directions: 1. In a food processor or blender, combine yogurt, pickles, olive oil, salt, pepper, garlic.

2. Transfer to a separate dish, cover and refrigerate.

3. Serve chilled with chopped mint on top.

THE RECIPAGES

spring 2016 | 41

fusion Keep it light on hot summer days with these fresh Asian-fusion recipes RECIPES + FOOD STYLING: JINRU ZHAO PHOTOS: ERICA MACK + ASHLEY TUCKER

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THE RECIPAGES

Mango cups Makes 4 Ingredients: 2 cups whipping cream Bag of animal crackers 2 mangos Directions: 1. Crush animal crackers.

2. Slice mangos into bite-sized pieces, set aside.

3. Wisk cold whipping cream until stiff peaks form.

4. Layer crushed animal crackers, mango, and whipped cream.

5. Top with an extra juicy piece of mango. spring 2016 | 43

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THE RECIPAGES

Pineapple Fried rice Serves 2 Ingredients: 4 tablespoons vegetable oil 2 eggs, beaten 1½ cups chopped fresh pineapple 1 large red bell pepper, diced ½ cup thinly sliced green onion 2 cloves garlic, minced 2 cups cooked and chilled brown rice 1 tablespoon soy sauce 1 small lime, halved Handful fresh cilantro, chopped, for garnishing Directions: 1. Add a tablespoon of oil to a pan over medium heat. Add pineapple and red pepper and cook until the pineapple is caramelized on the edges, about 3 to 5 minutes. Add green onion and garlic and cook for about a minute. Remove from heat and mix the contents of the pan with the eggs in a bowl, set aside.

2. Add the remaining two teaspoons of oil to the pan. Add the rice and lightly fry until the rice is hot, about 3 minutes.

3. Pour the egg mixture back into the pan and cook over medium heat until the egg is cooked through. Add soy sauce and lime juice to taste.

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THE RECIPAGES

Veggie spring rolls with rice paper Makes 4 Ingredients: For the spicy peanut sauce: 2 tablespoons peanut butter 2 tablespoons rice vinegar 1 tablespoon soy sauce 1/2 teaspoon red pepper flakes

For the rolls: 4 rice paper wrappers 1 tablespoon cilantro 8 to 10 fresh

For the filling: 4 shrimp 1/4 cucumber, seeds removed 1 medium carrot, peeled 1 red bell pepper 1 scallion, chopped 1/2 tablespoon rice vinegar 1/2 teaspoon sugar 1 teaspoon fish sauce 1/2 lime, juiced, about 1 tablespoon Directions: 1. Make the spicy peanut sauce: Whisk together all the ingredients for the sauce until smooth and creamy, and set aside.

2. Make the filling: Slice the cucumber, carrot, and red pepper into thin strips. Whisk together the rice vinegar, sugar, and lime juice in a large bowl. Add the vegetables and the scallions, and toss to coat.

3. Bring a small pot of water to a boil. Drop in shrimp and cook until shrimp are pink.

4. Fill a pan halfway with hot water. Immerse each wrapper in the hot water bath until it softens, about 30 seconds.

Watch for it to begin curling, then immediately flip it over and continue flipping until it is just softened. Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and spread it immediately on a plate.

5. Put filling in the center of the wrapper: Fill the center of the softened wrapper first by laying cilantro and mint down the center.

Then, add 1/8 of the veggie mixture. Add a shrimp and more herbs, depending on how large they are.

6. Roll by first folding the top and bottom edges of the wrapper over the filling, then fold the edges towards the center and continue rolling until closed.

7. Place roll on a plate and cover with a damp towel to keep from drying out while you make the rest. spring 2016 | 47

Cold Ramen Salad Serves 4 Ingredients: 1 bag shrimp 8 boiled eggs 1 cucumber 1 head iceberg lettuce, shredded 4 tomatos, cut into wedges 3 6-oz packages fresh ramen noodles For the dressing: 6 tablespoons soy sauce 4 tablespoons sugar 3 tablespoons rice vinegar 2 tablespoons tahini Âź tablespoon grated ginger Âź tablespoon chili oil Directions 1. Combine dressing ingredients. Keep chilled.

2. Bring a small pot of water to a boil. Add shrimp and cover with the lid until shrimp start to turn pink. Transfer shrimp to a plate and let cool.

3. Cook noodles according to package directions. Drain water and rinse noodles to remove starch. Divide into bowls.

4. Place on desired toppings (shrimp, egg, tomato) and pour the dressing over salad before serving.

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THE RECIPAGES

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THE RECIPAGES

creamy Cabbage and Pear Slaw Serves 4 Ingredients: 1/2 cup buttermilk 2 tablespoons mayonnaise 2 tablespoons plain Greek yogurt 1 tablespoon apple cider vinegar 1 tablespoon chopped fresh chives 1/2 teaspoon poppy seeds 1/2 small green cabbage, shredded 1 pear, thinly sliced 1/4 small red onion, thinly sliced Salt and pepper for seasoning Directions: 1. Mix together buttermilk, mayonnaise, Greek yogurt, vinegar, chives, and poppy seeds. Season with salt and pepper.

2. Toss with cabbage, pear, and onion.

Keep chilled until served.

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Fresh Cuse-ine Q&A with Parvinder Singh WORDS: FORREST FLORSHEIM PHOTOS: OLIVIA BERGER

chef, Parvinder Singh. His love for food was clearly evident, and it permeated through our conversation like the aroma of his mom’s cooking.

Coincidentally, it was her cooking which ignited his passion for the culinary arts. Parvinder went on to earn an associate degree in culinary arts from Delhi University, and later cooked his way through Europe, fusing inspiration from street food and seasoning it with the flavors of home.

He has since worked the university circuit, most recently at Cornell University. His new menu options are sure to draw hungry students across campus, and I now see a future where Easy Mac is a relic of the past, only to be brought up in conversations about YogurtLand or Sliders. ­Q: Do you have a signature dish?

A: No signature dish here! I’m all about discovery and creativity. There are many dishes that I feel very confident about every time I make them; but I’d rather be known for bringing something new and exciting to the table, versus having one dish I am known for. ­ : What does menu planning look Q like for such a large demographic of students?

W

orldly, passionate, inventive, philosophical. These adjectives only begin to scratch the surface of describing Syracuse University’s new executive 52 | bakedmagazine.com

A: The diversity present lends itself to being a wonderful venue to introduce all kinds of influences from everywhere. The students are often open to trying new things, so menu planning is fun.

Q: Favorite midnight snack to make?

A: Cereal. True story.

Q: ­Best meal you’ve ever had?

A: Years ago, I had an amazing experience at a small Italian eatery in the City of Bonn, Germany, that I just can’t forget. It was so simple, so rich and so perfect. The service was fantastic too, although the waiters only spoke Italian, no German or English. I believe this added to the magic.

Q: What changes are you going to bring to SU dining?

A: I want to affect the nutritional impact available to the university population through our dining services, and to introduce the vibrancy of whole, natural foods to large scale dining. The earth’s

„ I am all about

discovery and creativity.

„

bounty is so abundant and beautiful. I like to show off what nature has created.

Q: Do you have plans to source produce or meat from local CNY farms?

A: Yes, definitely! This is a very important part of any food service operation for me.

I love community building. We need to be involved with our own community, and seeking produce, meats, oils, spices and wild crafted ingredients like honey from local producers is key to making this happen.

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