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baked. the ultimate food high spring 2014 | issue 2

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baked.

SPRING 2014 baked serves to inform students about the local food culture. We introduce new cooking techniques, different local restaurants, quick and easy recipes, and offer insight to the latest news in the food world. baked magazine is published once a semester with funding from your student fee. All contents of the publication are copyright 2014 by their respective creators.

EDITORIAL editor-in-chief | Teresa Sabga managing editors | Frieda Projansky, Zane Warman fact checker | Fatima Bangura copy editor | Mackenzie Salmon senior editors | Ashley Branch, Meagan Solano, Tess Kornfeld, Katrina Sotiropoulos assistant editors | Alexander King, Alexis McDonell, Alexa O’Connell, Camille Bachrach food editor | Kate Bernhardt web editor | Rose Aschebrock

DESIGN & PHOTOGRAPHY creative director | Beth Fritzinger photo director | Kristen Parker designers | Mackenzie Dunsmoor, Emily Stetzer, Jane Depgen, Rachael D’Addezio, Andi Burger

BUSINESS & COMMUNICATIONS business director | Ariel Tavakoli social media director | Nora Horvath marketing director | Josephine Ali assistant marketing directors | Alexandra Purdy, Kelsey Chipman, Megan Heacock, Charlotte Stockdale, Rachael Calmas, Anagha Das, Chloé Guillemot advertising director | Drew Raabe

COVER PHOTOS: TERESA SABGA

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assistant advertising directors | Tara Dushey, Ana Dorta-Duque, David Cholish faculty advisor | Melissa Chessher


CONTENT 05 Back to Basics 06 Double Duty 08 Snack Safe 10 Dishing Out History 13 Food For Thought 14 Spice Up Your Life 16 Call of the Cronut 17 Anatomy of Sangria 18 Your New Morning Buzz 20 Heavenly Brew 25 The Mysterious Fruit 26 Junk You Want In Your Trunk 28 Not Your Average Picnic Basket 31 Cooking Conversion Chart 32 This is My Jam 34 Kate’s Korner 40 Let’s Get Baked 41 Out of the Box spring 2014 | 3


EDITOR’S LETTER

B

athing suits and bare feet. My life in Trinidad & Tobago is a never-ending summer.

Cookouts in the park and barbecues by the pool are some of my fondest memories. The menu: iced watermelon, burgers and sausages, creamy potato salad, grilled corn and coconut ice-cream. There’s no better time of the year than when the sun is shining. Everyone’s happy, and more importantly, everyone’s eating. After enduring a long Syracuse winter, we all gravitate toward sunsoaked places like beaches and parks. Baked shows you how to make a gourmet picnic basket that is ideal for every summer outing. We also thought about quenching your thirst by guiding you through the steps of making mouthwatering pitchers of sangria. We know summer is a time of excursion too, so we’ve prepared a list of foods that you should and should not travel with during your adventures abroad.

PHOTO: BETH FRITZINGER

“One cannot think well, love well, sleep well, if one has not dined well.” — Virginia Woolf, A Room of One’s Own

In this issue of Baked, we hope our summer recipes light sparklers under your plates and in your hearts. Enjoy the food high.

FOLLOW US! @bakedmagazine pinterest.com/bakedmagazine Teresa Sabga Editor-in-Chief

@bakedmagazine facebook.com/bakedmagazine

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BACK TO BASICS:

NOW YOU SEED ME, NOW YOU DON’T HOW TO DE-SEED A POMEGRANATE WORDS: ALEXIS MCDONELL ILLUSTRATIONS: ANDI BURGER Pomegranates seeds are perfect as a quick snack, for garnishing a salad or juicing for a smoothie. However, the taxing and messy task of removing the seeds decreases many people’s interest in this delicious fruit. Here is a foolproof way to de-seed a pomegranate without making it look like a twister went through your kitchen:

STEP 1 Cut your pomegranate into halves or fourths.

STEP 2 Fill a bowl with water. It’s easier to use cold water. Put the slices of pomegranate in the bowl.

STEP 3 Use your fingers to pull the seeds out. The seeds will sink to the bottom and the white fiber that you don’t want to eat will float to the top. Remove the white fiber while it is floating.

STEP 4 Rinse, dry, and enjoy your pomegranate seeds.

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Double Duty Your favorite foods can do more than you think. Can you imagine resting your face in a plate of food? Using fresh produce for beauty-related purposes isn't so strange to women nowadays. Here are three ways you can use food to achieve a natural glowing face. WORDS: JOY MUCHTAR PHOTO: SHIRA STOLL

Raw Egg Face Mask Ladies, this may be something you’ve already heard of, but for the confused men out there, applying the yolk or the whites of the egg to your face will harden and form a mask—a ‘natural Botox’. The smell might be funky, but it will leave your face shiny and tight.

Cucumbers Eye Pads Make a pint of cucumber juice. To do so, place small chunks of sliced cucumber into a food processor or a blender. Strain excess liquid, and mix with water. Pour the mixture into a bowl and soak cotton pads in the juice, squeezing to remove any remaining water. Put the green pads in a Ziploc bag and place in the freezer. This will keep them cold and fresh. In the morning, while you take a shower, let the pads thaw out. Once you’re done, place the pads over your eyes to relieve puffiness and swelling.

Rice Body Scrub Grab a bowl of raw rice and grind it until soft—you can do this with a mortar and pestle, a rolling pin, or a blender. Use half a lemon and press it to the rice, then take the lemon half and scrub the rice against your skin. The lemon juice will leave your face looking brighter than before.

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SNACK SAFE

Let turbulence be the only thing rumbling on your next flight WORDS: KATIE LOFBLAD | ILLUSTRATION: RYAN BRONDOLO

I

am the kind of girl who always has a snack in her purse. I’ll forget my keys, iPhone, and credit card but always have a bag of pretzels lingering at the bottom of my purse. So maybe it’s not surprising that I’ve held up an entire TSA security line because I had a tub of hummus in my handbag—hey, it isn’t technically a liquid and the bag of carrots in my carry-on needed someone to hang out with.

As it turns out, many travelers, myself included, wrongly assume that the TSA’s only food restriction is against liquids. The TSA rule states, “Food must be wrapped or in a container. Unpeeled natural foods like fruit are okay, but half-eaten fruits must be wrapped.” However, many other soft and pourable foods violate the TSA’s regulations. The snack snobs at the airport also


consider sauces, jams and pastes to be liquids. Undoubtedly, this confuses things a little. So please, learn from my mistakes. Place any items you’re unsure about

Do’s Cheese and crackers A classic combination that will keep you full all the way to Florida.

Trail mix

Packed with protein, a healthy trail mix will curb your appetite and prevent you from overeating once you’re on the road.

Edamame

Pack this snack frozen and it will be thawed by the time you take off. Also, popping edamame out of its shell is kind of fun.

Avocado sandwich

Avocados are safe to fly with because they’re “contained.” They’re also soft enough that you could easily cut into one with a flimsy plastic knife that is TSA approved. Spread it on a piece of bread and sprinkle some salt and pepper over it. There. You’ve got yourself a delicious and filling sandwich.

in checked baggage, ship them in advance, or leave them at home. Here are some suggestions to get you through your summer excursions.

Don’ts Salad dressing

You can only get away with this as long as you pour the dressing over your salad before you reach the scanners. Just don’t carry a full bottle.

Wine, liquor, and beer Wait until you get through airport security to stock up on alcohol.

Salsa and hummus

Now this is a real shame. What are you supposed to eat with your tortilla and pita chips? If you really must stock up on your favorite dips, TSA suggests mailing them home instead of attempting to fly with them.

Maple syrup

Unfortunately Facebook pictures are all you’ll have to remember your formal trip to Canada. Oh, and that the giant hickey on your neck. spring 2014 | 9


dishing out

HISTORY REVEALING THE TRUE MEANING OF CINCO DE MAYO WORDS: RIDDLEY GEMPERLEIN-SCHIRM PHOTO: TARA BOTWINICK

Ruby hued, symmetrical cubes of tuna bathe in lime juice, tossed with salt and half-moon slivers of red onion. The ceviche marinates for an hour—the acid cooks the now semi-raw fish. A few handfuls of roughly chopped cilantro are gently stirred in. It’s served with fresh corn tortillas— the mild-flavored, slightly sweet masa wrapper mellowing the pungently, vinegary ceviche. This is how, along with some guacamole and tres leches cake,

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my family celebrates Cinco de Mayo. We don’t just ring in Cinco with ceviche for alliteration purposes, but because, like many Americans, we’re more than happy to honor the holiday with Mexican-influenced dishes and a few margaritas. But Cinco isn’t the national Mexican holiday it’s thought to be. Cinco de Mayo, often mistaken for Mexican Independence Day (Sept. 16), is the anniversary of Mexico’s victory over France at the “Batalla de Puebla” or Battle of Puebla. On May 5, 1862 the French army was poised to attack the city of Puebla while en route to Mexico City—Napoleon’s ultimate conquest—but was met by 4,000 Mexican loyalists. The French army, undefeated for 50 years, lost 500 men to 100 poorly equipped and mostly untrained Mexican soldiers. France withdrew from Mexico six years after the Battle of Puebla and the victory proved the morale booster Mexico needed to continue its fight against the French invasion. Although Cinco de Mayo commemorates this freedom, it doesn’t have Mexican origins. Chicanos or Mexican-Americans invented the holiday in California in the mid-nineteenth century, a time when the Chicanos were still ostracized, as a way of celebrating their culture. They held parades, danced, played

music, set off fireworks, and, of course, ate their homeland’s traditonal dishes. But in Mexico, May 5 was and is like any other day—not a federal holiday, mostly ignored—except for Puebla, where the Cinco celebration starts mid-April. There’s the Festival Internacional 5 de Mayo, feria de Puebla (Puebla State Fair), military parades, and recreations of the Battle of Puebla.

CINCO ISN’T THE NATIONAL MEXICAN HOLIDAY IT’S THOUGHT TO BE.

Regional dishes are eaten throughout the holiday in Puebla since there are no traditional Cinco foods. In 2012, the International Mole Festival was held from May 2nd to 3rd, as a way of celebrating Cinco de Mayo and Puebla’s culture through its iconic dish: mole poblano—a velvety, complex sauce made from a blend of dried chiles, spices, stale bread, and chocolate that is served over tender pieces of chicken. Other commonly found, authentic dishes include tacos arabes (spit-roasted pork wrapped in a

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pita-eqse flatbread and topped with lime juice, salsa, and salt), cemita (meat, sliced avocado, white cheese, onions, red salsa or salsa roja, and a cilantro-related herb called pápalo stuffed into a sesame seed studded bun) and molotes (an empanadalike disk of fresh masa that’s stuffed, fried, and sometimes topped with salty queso fresco and sliced radishes). Since Cinco De Mayo isn’t a huge deal for the rest of Mexico, most families celebrate at home, explains Chef Richard Sandoval, in

an article on Epicurious.com. Chef Sandoval, who was born and lived in Mexico City until the age of 12, says, “We would get together at my grandmother’s house to eat enchiladas, tamales and flautas.” When celebrating Cinco at home, follow Chef Sandoval’s lead by eating foods that, while not Cinco specific, are celebratory nonetheless. Now that you know Cinco de Mayo is an American-born holiday, foods like tacos, guacamole, burritos, chilaquiles, and ceviche should remind you to take pride in Mexican culture and nationalism.

RECIPE: Roasted Tomatillo Salsa INGREDIENTS

DIRECTIONS

• 1 lb. tomatillos (usually 6-8 medium-sized), husked, rinsed, and halved

1. Turn broiler to high and place tomatillos cut-side down and garlic on a foil-lined baking sheet.

• 2 garlic cloves, peeled • 1 jalapeño or Serrano chile, stemmed, chopped, seeded **

2. Place under broiler for 5 minutes or until the tomatillos skin begins to blacken and soften.

• ½ cup chopped cilantro

3. Remove from oven.

• 1 tablespoon lime juice

4. Place tomatillos, garlic, onion, chile, cilantro, and lime juice in a blender and puree.

• 1/2 large white onion, chopped

• Salt, to taste

** If you want your salsa to have more heat, don’t de-seed the pepper.

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5. Transfer to a bowl, season to taste with salt, and chill in refrigerator. 6. Serve with tortillas chips, on tacos, etc.


FOOD FOR THOUGHT Test your knowledge on the Paleo diet.

WORDS: JULIE MCCULLOUGH Here’s a brief breakdown of the Caveman, or Stone Age diet, that has become increasingly popular among bodybuilders and CrossFitters, naming Paleo the most Googled diet in 2013.

WHAT IS IT?

PROS

CONS

This diet sticks to a strict hunter-gatherer eating system, adopted from our ancestors’ eating habits. It excludes all foods from the agrarian revolution including grains, dairy, legumes, salt, sugars, and any carbohydrates or processed foods.

No Processed Foods Cavemen never ate bread or pasta—just natural, organic food from the earth.

Cuts Out Healthy Food Groups Beans and dairy products offer protein and calcium, along with other vitamins and minerals that are good for your health. However, Paleoenthusiasts argue that these food groups are not necessary to, or part of, the “natural” human diet. Therefore, those on the Paleo diet rely only on grains and legumes.

WHY DO IT? The Paleo diet is based on the idea that Stone Age cavemen never suffered from heart disease, diabetes, high blood pressure, or obesity. It cancels out the typical American diet of indulging in fast-food and carbs, forcing you to only eat whole, nutrientenriched foods.

Increases Lean Proteins In an interview with DietDoctor.com Dr. Loren Cordain, founder of the Paleo movement, said, “We’ve looked at 229 hunter-gatherer societies and it shows that the average meat intake was about 55 percent of calories.” This study proves that a diet primarily consisting of meat is very beneficial. Promotes Fruits and Vegetables The Paleo diet is high in vitamins and minerals, which improve immune functions.

Difficult/Expensive A typical teenager may not be able to afford whole, organic vegetables and meats, and many people don’t have the time to follow such a strict diet.

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WORDS: TERESA SABGA PHOTOS: KRISTEN PARKER

Thyme

This widely used culinary herb has a distinctive, slightly pungent smell that adds warm, woody flavors to meat, poultry, and vegetables. Thyme is most commonly used in pasta sauces, casseroles, stuffings, hearty beans, omelettes, and soups like clam chowder and gumbo.

Parsley

This mild, savory flavored herb is familiar to all. It’s the most consumed fresh herb in the U.S. Parsley leaves are a tasty addition to any salad and tomato dish, scrambled eggs, soups, mashed and boiled potatoes, vegetable dishes, and stews. It blends well with other herbs and can accompany grilled beef and chicken in a garlic and parsley marinade, called chimichurri.

Mint

Spearmint and peppermint add warm, sweet flavors to every meal and leave a cool aftertaste. Mint leaves, fresh and dried, are used in drinks, like mojitos and teas, jellies, curries, chutneys, salsas, guacamole, candies, and ice creams. This leaf also aids digestion by breaking down fats. A | bakedmagazine.com


Oregano

This lemony herb can be more flavorful dried than fresh. It’s warm and slightly bitter taste is no stranger to ItalianAmerican cuisine. Sprinkle oregano over tomato-based sauces, pizzas, stews, grilled fish, kebabs, grilled cheese sandwiches, casseroles, and salad dressings for a peppery zing.

Paprika

In Hungary, many national dishes like goulash soup and paprikash call for this spice. Paprika, made from grinding dried spicy red pepper into powder, is most commonly used to season cheeses, chilies, gravies, marinades, and barbecued meat and seafood. It also makes a nice garnish sprinkled over deviled eggs and potato salad.

Garlic Powder

This spice offers a sweet flavor that is not as harsh as freshly peeled and minced garlic. Garlic powder is a great addition to homemade popcorn, mixes for dry rubs, meatloaf, roasted vegetables, and hamburger patties.

Turmeric

This bright yellow-powder is a staple ingredient used in traditional Indian curry powder and mustard, the famous American condiment. Turmeric, member of the ginger family, has a pleasantly bitter flavor that is also used in pickling, stir-fried vegetables, rice and pilaf dishes, lentil dishes, relishes, and chutneys.

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the call of the

CRONUT

Meet Dominique Ansel’s biggest fan. WORDS: TERESA SABGA | PHOTO: KAYLA CHASSINE

It’s 4:30 a.m. Kayla Chassine only has 10 minutes to get ready. She brushes her teeth and wiggles into a pair of shorts. This 20-year-old Manhattan foodie meets her best friend Elice Miller at the subway. They take the 6 to Spring, and there it is. The Dominique Ansel Bakery sits between Sullivan and Thompson in the heart of SoHo. It’s the home of the original Cronut, a croissantdoughnut hybrid. The bakery makes only 300 Cronuts a day, and each customer can buy only two. This means many people wait in line and leave empty-handed. But Kayla will not be leaving emptyhanded today. The bakery opens at 8, letting 15 people in at a time. An hour later, the cashier hands Kayla two mouthwatering, authentic Blackberry Lime Cronuts wrapped in a golden box. Kayla carefully slices the pastry in half. The blackberryswirled vanilla cream oozes out of the sides as she lifts the knife. The moment is finally here. She presses

record on her iPhone and takes a bite into the pastry’s crispy, sugared shell. “For lack of a better word, I felt liberated,” says the Syracuse University communications and marketing junior. This was Kayla’s first experience eating a Cronut, and certainly not her last. She ended up going to The Dominique Ansel Bakery more often than anybody else that summer, even becoming the mayor of the Cronut line on Foursquare. Unfortunately, Kayla was ousted as mayor in the fall when she studied abroad in Madrid, but, she loved it while it lasted. “It’s so embarrassing but, whatever, I’m proud of it,” she says with a giggle. For Kayla, the call of the Cronut is simply too hard to resist. “I love them. It’s a strong love where we’re inseparable,” Kayla laughs. “We will never be apart.” It is safe to say, Kayla will always be the biggest fan of the Cronut.


Anatomy of

Sangria ILLUSTRATIONS: BETH FRITZINGER

There is no exact science to making sangria. Fizzy? Fruity? Red or white? Even when you decide on the components, how much? The scientific secret is adjusting the recipe to suit your taste. Consider Baked your lab partner. 1. Start with a large pitcher or a punch bowl.

2. Add 1 to 2 cups

mixed fruit, peeled or sliced.

3. Add 1 bottle of

red or white wine.

4. Add ¼ cup of

5. Add ¼ to ½ cup

6. Add ½ to 2 cups of

7. Add ¼ cup

8. Add your favorite

9. Fill the pitcher

triple sec and ½ cup of brandy, rum or whiskey.

of sweetener.

(Adapted from winemag.com)

of juice and stir.

garnishes.

a mixer.

with ice and serve immediately.

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Your New Morning Buzz Pitch out the coffee — start your day with sparkling wine.

PHOTO: KRISTEN PARKER A | bakedmagazine.com


Citrus Champagne Cocktails

Fizzy Sorbet Cocktail

Yield: 12 servings

Yield: 6 servings

Ingredients

Ingredients

½ cup grapefruit juice ½ cup fresh orange juice ½ cup fresh lemon juice ¼ cup sugar 1 bottle André sparkling wine 1 small lemon, orange or grapefruit, sliced

1 pint lemon sorbet 1 pint raspberry sorbet 1 pint peach sorbet 1 pint mango sorbet 1 bottle André sparkling wine

Directions In a large pitcher, combine liquids. Add sugar, as needed, and stir until dissolved. Add fruit and serve. (Adapted from delish.com)

Directions Place 6 wine glasses in freezer for 30 minutes or until very cold. Fill chilled glasses with 5 or 6 mini-scoops of assorted sorbets. Top each with champagne. (Adapted from delish.com)

The Lone Ranger

Peach Sangria

Yield: 1 cocktail

Yield: 6 servings

Ingredients

Ingredients

3 tablespoons tequila 2 tablespoons lemon juice 1 teaspoon simple syrup (two parts sugar, one part water) ¼ cup André sparkling wine Lemon twist for garnish

1 peach, sliced 1 nectarine, sliced 3 apricots, sliced ¾ cup peach schnapps 1 bottle André sparkling wine 1 cup peach nectar

Directions

Directions

Fill a glass with ice. Put the tequila, lemon juice and simple syrup in a shaker filled with ice and shake. Open the shaker, add sparkling wine (do not shake) and strain into the ice filled glass. Garnish with a lemon twist. (Adapted from creative-culinary.com)

In a pitcher, combine peach, nectarine, and apricots, all pitted and cut into wedges. Stir in peach schnapps; let sit at least 1 hour. Stir in André and peach nectar. Add superfine sugar, if needed. Serve chilled. spring 2014 | A


E NSID THE I P ON SCOO ’S NEW ON BOST PPIST TRA RY. ASTE N O M

HEAVENLY

BREW WORDS: ZANE WARMAN | PHOTOS: NICK HILLER

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IMAGINE THE PERFECT CRAFT BEER: SWEET, BUT STRONG. It’s a type of beer that’s so good, you’ll be convinced there’s a God.

But it could also be the fact that it’s some of most lauded and award-winning beers being made. In short: it is the best beer you’ve never tasted.

Well, it exists. It’s called Trappist beer.

Don’t worry, though, this story wasn’t written just to mock you—that’s merely a perk. For the first and only time in history, a certified Trappist brewery, outside of Europe, has opened. Earning its ‘authentic Trappist product’ seal in December 2013.

Although you may not have heard of it, Trappist beer is fairly famous in snooty circles. The appeal stems from its scarcity—there are only ten official breweries in the world.

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Spencer Brewery promises to make waves despite the fact that it follows strict guidelines. For enthusiasts of fine beer, this could be a huge deal. WHO THEY ARE For those of you who don’t know anything about Trappists, let’s take a step back and explain how these master-makers began gracing Spencer, Mass. with their heavenly brew. Trappists are a group of nuns and monks in the Order of Cistercians of the Strict Observances, a Roman Catholic sect. The Trappist Order observes the counsel of the Rule of St. Benedict, which is 6th century monastic life that insists monks remain in the Abbey for the remainder of their lives. In their peaceful existence, monks must be self-supporting—a feat they accomplish by producing and selling goods for the public. The earliest known Trappist brewers date back to the Middle Ages, and the oldest of today’s remaining breweries began selling its beers in 1595. In order to get this strictly graded badge, each Abbey’s setup must meet the following criteria: 1. The beer must be brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision. 22 | bakedmagazine.com

2. The brewery must be of secondary importance within the monastery, and it should witness to the business practices proper to a monastic way of life. 3. The brewery is not intended to be a profit-making venture. The income covers the living expenses of the monks and the maintenance of the buildings and grounds. Whatever remains is donated to charity for social work and to help those in need. 4. Trappist breweries are constantly monitored to assure the irreproachable quality of their beers. So far, only ten breweries have been honored with the distinction: six in Belgium, two in the Netherlands, one in Austria and, finally, one in the United States.

WHY THEY BREW That brings us the quaint Massachusetts town of Spencer. On sprawling land rests St. Joseph’s Abbey. Solemn men in white robes start their day at 3:30 a.m. Their days, as well as the remainder of their lives, are spent mostly in silence, praying, reading and making items to sell: in St. Joseph’s case, religious garments and jellies—that is, until they adopted their beer game.


THE BEST

BEER YOU’VE NEVER

TASTED

Their choice to sell clothes and preserves wasn’t making ends meet in the way they wished. When they expressed interest in brewing Trappist beer, they knew nothing of how the process worked, so the monastery sent representatives to a training session in one of the faith’s Belgian brew houses. Returning from their boozy sabbatical, the St. Joseph’s monks created their dream

beer, which contained lower alcohol content than any other Trappist beers they had sampled in their search for an alcoholic identity. Spencer began selling Trappist beer in January, but it’s only available in Massachusetts right now. So the world will have to wait and see whether or not Spencer will live up to its almost divine expectations. spring 2014 | 23


820: A Benedictine monastery constructs the precursor to Trappist breweries. The breweries made three different beers: one for paying customers, the monk’s personal recipe, and beer for the poor, or “charity beer.” 1098: Benedictine monks in Citeaux, France leave their abbey to form the Order of Cistercians.

1664: La Grande Trappe Abbey in Normandy, France begins a series of strict reforms; the reformers are named appropriately. 1780s-1815: Tumultuous times for churches, during the French Revolution and Napoleon’s rule, force monks to flee to other parts of the world, specifically Belgium and the United States.

1098-1152: The Order expands, acquiring farms and vineyards which they develop for their own purposes. By 1152, there were 333 Cistercian Monasteries in Europe.

1836: The Westmalle Abbey in Malle, Belgium brews the first beer to come from a recognized Trappist abbey. It was not imbibed, however, until mid-December.

1335: The Cistercians reach the peak of their influence when a disciple is elected Pope Benedict XII.

1892: Trappist sect of the Cistercians officially declares their independence, as recognized by the Pope.

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1919: Belgium outlaws liquor. In response, more people are drawn to Trappist beers, which have a famously high alcohol content. 1997: International Trappist Association founded, to protect ‘authentic Trappist products’ from imitators attempting to cash in on its popularity. 2013: St. Joseph’s Abbey in Spencer, Massachusetts becomes the 10th licensed Trappist brewery, and the first in the North America. 2014: There are approximately 170 Trappist monasteries and covenants worldwide.


The Mysterious Fruit The Truth Behind Acai WORDS: NICOLE GRIFFEN PHOTO: KRISTEN PARKER

A

cai berries are one of the newer fruits to burst into the super food scene. Acai, pronounced ah-sigh-EE, is a small purple berry that is native to the Amazon region and grows from the Acai palm tree. Natives of the Amazon found that if they consumed the berry on a regular basis it would boost their energy, make their skin and hair healthier, and reduce pain and swelling in their bodies. The combination of antioxidants, amino acids and omega fatty acids contained in Acai berries help slow the aging process by boosting immune and metabolic functions and removing destructive free radicals from our bodies. Anthocyanin, a strong antioxidant found in Acai, is the powerhouse behind the berry’s free radical and age-fighting powers. There are also claims that Acai aids in weight loss, lowers high blood

pressure, and even helps fight cancer. Dr. Stephen Talcott, an Assistant Professor at the University of Florida’s Institute of Food and Agricultural Sciences, found 50 to 75 active natural compounds in Acai that have not yet been identified. He and his wife, Susanne, a researcher at Texas A&M, also proved that the human body absorbs the berry’s super antioxidants. Their later studies also showed activity against cancer cell development. However, Acai being sold as a super food concerns the Talcotts because, even though it has some good attributes, the berry does not cure all diseases. It needs to be part of a well balanced diet. If you’d like to add the berries to your diet, Acai can be found in the grocery store and can be consumed as capsules, juices, or in an Acai bowl, sold in the frozen fruit section. It is light, tart and healthy, making it the perfect snack. spring 2014 | A


JUNouKWant In Your Y

Turn your favorite junk food into homemade snacks.

K N U R T

Summer would be perfect if you could take all your friends and the hot boys and girls from Archbold home with you—but you can’t. You spend most of the time home alone or with your family. If you are beginning to feel the onset of a panic attack due to separation anxiety from ‘Cuse, here is the perfect solution for you: junk food—delicious, homemade, baked goodness.

RECIPES

1

Birthday Cake Rice Krispie Bars

Ingredients

3 tablespoons of butter 5 cups mini marshmallows ¼ cup birthday cake mix 5 cups Rice Krispies ¼ cup rainbow sprinkles

Directions

WORDS: ROSE ASCHEBROCK PHOTO: SHIRA STOLL A | bakedmagazine.com

• In a pot melt butter, marshmallows, and cake mix. • Gently add Rice Krispies. • Remove from the heat and stir in half the sprinkles. • Press mix into a baking dish and top with remaining sprinkles. • Cool in the fridge for 45 minutes, then cut and serve.


2

S’more Bites

3

Oreo-ish Cookies

Ingredients

Ingredients

Graham cracker crust:

For the Cookies: ½ cup butter ½ cup white sugar ½ cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup dark cocoa powder ½ teaspoon baking powder ¼ teaspoon of salt For the Filling: ½ cup butter 2 tablespoons vanilla crème 1 teaspoon vanilla extract Salt, to taste 3 ½ cups powdered sugar

3 cups graham cracker crumbs ¾ cup unsalted melted butter ¼ cup granulated sugar Salt, to taste Brownie: 1 packaged chocolate brownie mix

Topping:

1 bag of mini marshmallows 4 broken graham crackers 1 cup milk chocolate chips

Directions • Preheat oven to 325°F. • Stir graham cracker crumbs, sugar, salt, and melted butter. • Place cupcake liners in a muffin pan. • Line the bottom of them with a layer of crust mixture. • Bake for 15 minutes or until golden. • While you are waiting for the crust to bake, make the brownie mix, and pour it on top of the crust. • Bake according to the time indicated on the packet’s instructions. • Sprinkle with marshmallows, chocolate chips, and crushed graham crackers. • Cook for another 2 to 3 minutes, but keep an eye on them because they can burn easily.

Directions • Beat the butter, sugar, egg, and vanilla until light and fluffy. • Add dry ingredients. • Mix until well combined. • Wrap dough in plastic wrap and leave in the fridge for at least 30 minutes. • Roll dough into small balls, flatten into disks and cook at 350°F for 6 to 8 minutes. • Cool 15 minutes on a wire rack. • Mix the filling ingredients on low for 2 minutes then on high for 1 minute. • Spread filling in between two cookies and serve.

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NOT YOUR AVERAGE PICNIC BASKET The ideal meal for every summer outing PHOTO: TERESA SABGA

Coconut Mango Mojitos Yeild: 1 mojito

Ingredients • 8 mint leaves • 2 ½ ounces simple syrup • 1 ounce coconut rum • 1 ½ ounces club soda • 2 ounces mango puree • 1 lime

Directions To make the mango puree, combine one peeled and chopped, ripe mango with the juice of one lime in a food processor, and blend until smooth. In the bottom of a glass, add one ounce of simple syrup and the mint leaves. Muddle with a muddler or use the clean bottom of a blunt object, like a screwdriver. Add ice to the glass, and pour rum, syrup, mango puree, lime juice, and club soda over top. Mix with a long spoon or knife and serve with an additional sprig of mint. (Adapted from howsweeteats.com) spring 2014 | 29


Watermelon Salad with Feta & Mint Yeild: 4 servings

Ingredients • 6 cups watermelon • 1 tablespoon vinegar • 3 ounces feta cheese, crumbled • 10 mint leaves  • Ground black pepper, to taste • Sea salt, to taste

thoroughly until all the sugar is completely dissolved. Add the juice to the popsicle molds, but do not fill them completely. Next, add the pomegranate seeds, making sure they are evenly dispersed throughout the popsicle molds. Freeze for at least 7 to 10 hours. The pomegranate seeds slightly compromise the structure of the pop so to prevent breakage, they need to be frozen solid.

Directions

Pour out any excess juice that has gathered around the watermelon. Toss gently with the vinegar. Toss with the feta cheese crumbles, until the watermelon looks lightly coated. Chop the mint leaves very finely. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper and taste. Add a sprinkle of flaky sea salt, if needed. Serve immediately. (Adapted from thekitchn.com)

Apple Ricotta Toasts Yeild: 36 servings

Ingredients • 15 ounce carton whole milk ricotta cheese • 6 ounces Gorgonzola cheese, crumbled • ½ teaspoon fresh thyme • ¼ teaspoon fresh rosemary • 1 tablespoon honey • 36 toasted baguette slices • 28 toasted walnuts

Directions

• ¼ cup lime juice • ½ cup granulated sugar • 2½ cups water • 1 pomegranate

Place ricotta in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Stir in Gorgonzola, thyme, and rosemary until combined. Fold in honey. Spoon mixture into a serving bowl. Cover and chill 1 to 2 hours. To serve, put the spread on baguettes and top with apple slices, thyme, and walnuts. Drizzle with honey.

Directions

(Adapted from bhg.com)

Pomegranate Limeade Popsicles Yeilds: 10 popsicles

Ingredients

Mix the lime juice, sugar, and water 30 | bakedmagazine.com


Cooking Conversion Chart A Guide to Help You in the Kitchen

=

............ ............ ............ ............ ............

=

=

**** **** **** ****

1 tsp (5 ml) = 60 drops

1 tsp (5 ml) = 16 dashes

=

=

1 ½ tsp = ½ tbsp (7.5 ml)

^^^^ ^^^^

1 tsp (5 ml) = 8 pinches

=

3 tsp = 1 tbsp (15 ml)

2 tbsp = 1 fl oz (30 ml)

=

=

4 tbsp = ¼ cup (60 ml)

2 ⅔ fl oz = ⅓ cup (80 ml)

= 4 fl oz = ½ cup (120 ml)

=

=

8 fl oz = 1 cup (120 ml)

2 cups = 1 pint (475 ml)

= 4 cups = 1 quart (950 ml)

spring 2014 | A


JAM

This is My

How to make your favorite fruity spreads at home WORDS: RACHAEL CALMAS | PHOTO: NATALIE MONTESANO

W

hen I studied abroad in England, I ate a lot of jam. I often went out for high tea, and all I wanted was jam. The flavors of the fruity spreads were vibrant and tasted nothing like the sugary store-bought brands found in the U.S. When I came back to America, I craved some English jam—and it turns out, it’s not that hard to make yourself. Knowing how to make jam should be in your repertoire for three reasons. First, jam is a money saver. You can use old fruits by transforming them

into spreadable goodness. Secondly, no matter what dessert or breakfast you make, if it gets a little burnt or dry, you can add sweet spreads to the dish for more moisture and flavor. And lastly, making jam is nearly foolproof. There are so many combinations, techniques, and variations to making jam that no matter what you do, it’s hard not to come out with something delicious. The little, breakfast condiment that you never paid much attention to will become the centerpiece of your meal.


MASTER RECIPE

Yield: 16 ounce mason jar

INGREDIENTS

UTENSILS NEEDED

• 4 pounds of fruit • 1 cup of sugar (¼ cup per pound of fruit) • Citrus zest, vanilla bean pods, or mint, for additional flavor

• • • • • • •

OPTIONAL • 2 teaspoons of citrus juice • Pinch of citrus zest • ½ teaspoon of vanilla extract • Cinnamon,nutmeg, mint, or basil • Salt, to taste

Glass jar with sealable lid 1 large Pot 1 medium sauce pan Tongs Strainer Spoon Ladle

OPTIONAL • Colander • Zester • Funnel

PREPARATION 1. Cut the fruit into small pieces. 2. Place the jars, without the lids, into a large pot of simmering water. Use a small rack or a pasta strainer to prevent the jars from touching the bottom of the pot. Let 2 inches of water cover the jars for 10 minutes. Remove the jars from the water and place on a towel. 3. Transfer the chunks of fruit into the saucepan and put on medium-high heat. Stir occasionally until the mixture starts to boil and the berries start to disintegrate. This should take about 5 minutes. 4. If you prefer your jam to be less chunky, at this time you can strain out the large pieces of fruit with a colander. Place the remaining juice back in the saucepan and reduce heat to medium-low for another 20 to 35 minutes.

5. Continuously stir the fruit until it starts to thicken. After 20 minutes, place a spoonful of the warm fruit mix on a cold plate and put the plate in the freezer for a minute. If you touch the jam and it has a wrinkly coat, it is done. 6. Skim off as much foam as possible and carefully ladle the fruit mixture into the jar, leaving ¼ inch of room at the top. If any additional spices or herbs were added to the jam, remove with a mesh strainer. 7. Wipe the sides of the jar with a damp paper towel and cover tightly with the lid. 8. Place the covered jar in the pot of boiling water for 5 to 7 minutes. 9. Let the jar cool at room temperature and store. It’s best eaten within a month of being made.

spring 2014 | 33


B kate’s korner

Baked’s kitchen goddess shows you how to make her mealtime favorites. WORDS: KATE BERNHART PHOTOS: TERESA SABGA

A | bakedmagazine.com


Breakfast Raspberry Dark Chocolate Banana Bread

Lemon Blackberry Scones Yield: 12 scones

Ingredients

Ingredients • ½ teaspoon baking soda

• 2 cups all-purpose flour • ¾ teaspoon baking soda • ½ teaspoon salt • 1 cup granulated white sugar • 4 tablespoons unsalted butter • 2 large eggs • 1 ½ cups mashed ripe banana • ½ cup plain low fat yogurt • 1 teaspoon vanilla extract • 1 cup dark chocolate chips • 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

• ¾ teaspoon salt • 3 cups all-purpose flour • ½ cup granulated sugar • 3 tablespoons lemon juice • ¾ cup cold unsalted butter, • 2 ½teaspoons baking powder • 1 large egg, lightly beaten • ¾ cup cold buttermilk • 1 cup fresh blackberries • 1 beaten egg

Directions

Directions

1. Place a rack in the upper third of the oven and preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

Yield: 1 loaf

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray. 2. In a medium bowl, mix the flour, baking soda, and salt. 3. In a large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended. Add the eggs one at a time. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture. Add the chocolate chips and gently fold the raspberries in. 4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. (Adapted from recipeboy.com)

2. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Work the butter into the dry ingredients until well blended. 3. In another bowl, combine egg, lemon juice, and buttermilk. Beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the blackberries. 4. Knead 15 times on a floured board. Roll or pat out into a 1-inch thick circle. Cut into 2-inch squares. Reshape and roll dough to create more scones with excess scraps. Place on ungreased baking sheet. Brush 5. lightly with beaten egg, and sprinkle with granulated sugar. Bake 15 to 18 minutes or until golden brown on top. Serve warm. (Adapted from joythebaker.com)

spring 2014 | 35


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A | bakedmagazine.com


Lunch Green Apple, Cheddar, Prosciutto Panini with Spinach Yield: 6 servings

Ingredients

• 1 loaf Tuscan bread, sliced • 2 granny smith apples, sliced • 1 block sharp cheddar cheese, sliced • 3 cups fresh spinach • ½ lb. prosciutto, sliced • 3 avocados, sliced • Olive oil • Dijon mustard

Directions

Avocado & Tangerine Salad with Shallot Vinaigrette Yield: 8 servings

Ingredients • ½ cup fresh tangerine juice • 1 small shallot, finely chopped • 2 tablespoons white wine vinegar • Kosher salt, freshly ground pepper • ½ cup vegetable oil • 2 tablespoons extra-virgin olive oil • 2 avocados, sliced • 4 tangerines or clementines, peeled • 6 cups arugula • ½ cup fresh mint leaves • ½ cup feta, crumbled

1. Preheat oven to 350°F.

Directions

2. Brush olive oil on a baking sheet. Brush both halves of the bread with olive oil and top it with cheddar and prosciutto.

1. Simmer tangerine juice in a small saucepan for 5 to 8 minutes until syrupy. Let cool.

3.

Keep the panini open to melt the cheese. Once the cheese has melted and the bread becomes lightly browned, remove from the heat and top with the remaining ingredients.

4. Serve with your favorite wine or an ice-cold beer. (Adapted from marshallsabroad.com)

2. Whisk shallot, vinegar, reduced tangerine juice and half of a jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil and olive oil. Set vinaigrette aside. 3. Toss avocados, tangerines, mint, and vinaigrette in a large bowl. Top with feta. (Adapted from bonapetit.com)

Blackberry Mint Margarita Yield: 1 drink

Ingredients • 4 blackberries • 6 mint leaves • 3 tablespoons lime juice • ¼ ounce agave nectar • ½ cup Tequila • 2 capfuls Triple Sec

Directions Combine all ingredients in a cocktail 1. shaker. Muddle the mixture with a spoon. 2. Fill the shaker halfway with ice, then add tequila and triple sec. Cover and shake well. Strain margarita 3. into a glass filled with ice.

(Adapted from henryhappened.com)

spring 2014 | 37


D

A | bakedmagazine.com


Dinner Strawberry Cheesecake Mousse with Lemon Curd Yield: 4 servings

Ingredients

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere Yield: 4–6 servings

• 8 oz. cream cheese, softened • ½ cup powdered sugar • ½ cup heavy whipping cream • 2 teaspoons lemon juice • 1 teaspoon vanilla extract • ½ pound strawberries, hulled and sliced • 1 tablespoons sugar • 2 teaspoons lemon juice • 10 ounces lemon curd

Ingredients

Directions

Directions

1. In a medium bowl, whip heavy cream until soft peaks form. Add vanilla and continue to whip until stiff peaks form. 2. In another mixing bowl, beat the cheese over medium speed until creamy. 3. Slowly add the powdered sugar, and lemon juice. Whip until smooth and creamy for 2 to 3 minutes. 4. Using a spatula, gently fold half of the whipped cream mixture into the cream cheese mixture. Add the remaining whipped cream mixture and fold until combined. Refrigerate the mixture in a covered bowl for 1 to 2 hours. 5. Meanwhile, combine the strawberries, sugar, and lemon juice in a bowl and let stand at room temperature for 30 minutes, or until juices have released. 6. Divide the cheesecake mousse mixture between 4 serving dishes. Top with a few spoonfuls of homemade lemon curd and strawberries. (Adapted from goodlifeeats.com)

• 1 pound rigatoni pasta • 5 tablespoons butter, browned • 2 teaspoons garlic, minced • ¼ cup fresh parsley • 2 lemons, zest and juice separate • 1 cup fresh grated gruyere cheese • ¼ cup extra virgin olive oil • Salt and pepper, to taste • Crushed red pepper, for garnish

1. Fill a large pot with water and salt, bring to a boil. Cook pasta for 5 to 6 minutes, or until just slightly under al dente. Drain (but reserve ¼ cup of pasta water) and quickly run pasta under cold water. Return pasta to pot. 2. In a small pan melt the butter over medium heat, stirring frequently, until it is brown and smells slightly nutty. Pour butter, the reserved pasta water, minced garlic, parsley, lemon zest, and juice of one lemon into the food processor, pulse until smooth. 3. Add mixture to pasta and heat on medium-low for 3 to 4 minutes, just until the pasta has warmed and is al dente. Remove from heat and stir in gruyere. Taste and add salt and pepper as needed. 4. Right before serving, drizzle olive oil over pasta and toss lightly. Serve warm with grated cheese. (Adapted from bakerbynature.com)

spring 2014 | 39


#LET’SGETBAKED We asked you for your foodstagrams. Here are some of our favorites. Mention @bakedmagazine in your Instagrams and maybe you will see them in our next issue.

40 | bakedmagazine.com


spring 2014 | 41 1 Raisin Bran 2 Frosted Flakes 3 Fruit Loops 4 Frosted Cheerios 5 Lucky Charms 6 Cinnamon Toast Crunch 7 Cocoa Puffs 8 Corn Pops 9 Rice Krispies 10 Trix 11 Crispix 12 Mini Wheats

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BOX OF THE

PHOTOS: KRISTEN PARKER

How well do you know your favorite breakfast brands?

OUT


FOLLOW @bakedmagazine ON INSTAGRAM FOR ALL OF YOUR (FOOD) PORN NEEDS! A | bakedmagazine.com


Crepe & Gelato is now open on Marshall Street. We invite you to discover our passion for fresh homemade sweets and enjoy a real Italian Coffee in our new location. It’s the sweetest thing!

WE PROUDLY SERVE

1 FREE COFFEE Present this coupon to the cashier at Crepe & Gelato before 12PM to get a free coffee. This offer expires May 5.

spring 2014 | A


your student fee A | bakedmagazine.com

Baked Magazine - Spring 2014  

BAKED serves to inform Syracuse University's student body about local food culture.

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