Baked Magazine Spring 2024

baked the ultimate food high spring 2024 | issue 19

spring 2024 | 1

Photo by Kaltra Qilleri 2 | baked

baked Spring 2024

Julia Virnelli Charlotte Little editor-in-chief

creative director

Ireland Walker Emma Wachtel

managing editor digital content director

Nina Gerzema Emma Knauf

photo director digital editorial director

Sarah Skalski Paige O'Connor

illustration director social media director

Editorial Design asst. digital director Alexandra Cuoco

head designer Cayla Israel

senior editors Maggie Anderson, Jenna Byers,

designers Rylee Dang, Maddie Casamento, Andie

Gabby Sadowski asst. editors Aanya Kumar, Sophia Leone print writers Agustin Gonzalez III, Alexandra Cuoco, Alexandra Leon Guerrero, Alexia Cousoulas, Aree Clarke, Camille Muzzarelli, Delia Rangel, Ella Mathas, Gabby Sadowski, Jenna Byers, Kinda Hourani, Kira Donegan, Julia Favaro, Julia Virnelli, Lily McDonald, Nina Nguyen, Scarlett Ottley

Mannis, Amelia Flinchbaugh, Jiamin Chen, Francis Sales, Angie Houissa, Cayla Israel, Briana Salas, Daniela Iuso, Kira Donegan, Charlotte Little, Brianna Kress

Digital social media team Caitlin Berenson, Abbey

Fitzpatrick, Catie Rokkos, Perrin Marion, Lucy Upton, Sophia Duran, Julia Kehr, Giovanna Bonilha, Emma Virnelli, Eleanor Young digital writers Andie Vigliotti, Ayah Abdel-Aziz, Daisy Polowetzky, Isabella Giacoppo, Lily Matthews, Manuela Goes Hees, Mimi Joy Lopez, Riley Seaver faculty advisor Aileen Gallagher

Illustration illustration asst. Allie Alongi illustrators Brynne Baird, Jade Booker, Daniel Crane,

Dorothea Dolan, Madeline Herberger, Flynn Ledoux, Duyen Pham, Jackie Riel, Finn de Rosier, Alissar Youssef

Photo asst. photo director Ella Fling photographers Lars Jendruschewitz, Theo Stewart

II, Jack Henry, Danny Amron, Nina Nguyen Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. Baked publishes one issue each semester. bakedmagazine.com @bakedmagazine @bakedmagazine

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table of

CONTENTS 06

The Psychology of Sweet and Spicy Sensations

24

Exploring Fruit & Protein Pairings

10

30

Bottles on a Budget

Dip Dynasty

12

34

The Perfect Pair

14

Savoring the Best of Both Worlds

16

Introducing Shokupan

18

What is Gazpacho?

20

From Screen To Plate

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Nashville Hot Chicken "Cupcakes"

35

Which Weird Food Combo Are You?

36

The History of Baklava and Spanakopita

38

Shots vs. Shots

40

Sweet Breads Without Borders

44

Behind the Scenes With Chef Collins

46

PR to SYR

48

Brews & Bites

52

Grab a Glass

54

The Evening Energizer

letter from the editor

Dear

Reader,

Photo by Nina Gerzema

As graduation day gets closer and closer, I find myself confronted with an overwhelming wave of emotions; a feeling that is hard to accurately put into words. As the years turn into months (and will soon turn into days), the pit in my stomach grows knowing that goodbyes are just around the corner. Even though I am dreading all of my lasts as a college student, I am ecstatic for the firsts I can only experience from letting go.

This excitement paired with sadness makes for a peculiar combination…

In our spring edition, we delve into this idea of bittersweet, and how two opposing flavors can come together to create something extraordinary. While it can be intimidating, two seemingly incompatible ingredients have the potential mesh and dance together in perfect unison.

While many things have come and gone throughout my college experience, one constant has always been Baked Magazine. Trust me, running a magazine is not easy. But, without the late nights and lots of coffee, I would not have had the opportunity to create beautiful work and foster invaluable relationships in the process.

Baked Magazine is nothing without our incredible team of writers, editors, designers, illustrators, photographers, and social team. These people bring Baked to life, and are what keep us going from year to year.

While I am excited for you all to finally get your hands on our newest edition, it is hard for me to conclude this chapter of my life. To my fellow graduates, keep this bittersweet feeling in mind while reading our newest creation, and understand all of the extraordinary things that can come from uncertainty.

And, as always, stay hungry.

Julia Virnelli, Editor-In-Chief

Ireland Walker, Managing Editor

Charlotte Little, Creative Director

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sweet spicy The Psychology of and

Sensations

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Discover the reasons why sweet and spicy flavor combinations are so popular.

By Lily McDonald | Illustrations by Duyen Pham

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I

In the food world, certain flavor combinations have the power to captivate our taste buds and leave a lasting impression on our culinary experiences. Among these, the dynamic duo of sweet and spicy has emerged as a sensation that continues to win over food enthusiasts globally. This intriguing culinary trend creates bold flavors and offers a unique and unforgettable dining experience. But what exactly about the fusion is so wellreceived around the world?

The spark formed by sweet and spicy lies in the interaction between opposing tastes.

Sweetness provides a comforting, indulgent note, while spiciness adds an element of excitement and heat.

“It is well known that people prefer sweet foods, but then there's a divide on whether or not they like spicy foods. It can have that added benefit - a double dose of both something that's sweet and very pleasant and rewarding while also having that burn, which gives some individuals a little bit of excitement,” said Alissa Nolden, Food Science professor at the University of Massachusetts Amherst.

When it comes to food, people are naturally drawn to new and exciting experiences.

Sweet and spicy combinations offer a thrilling adventure for the taste buds, pushing boundaries and challenging flavor profiles. It provides an element of surprise in each bite that stimulates the senses, making the entire dining experience an exploration of flavor.

Though popular around the world, spicy can be an acquired taste. Some people love it, while others can hardly stand to eat anything with even a little bit of heat. But with the addition of sweetness, even the pickiest of eaters can find a way to enjoy the bold flavor.

“It is common to use sweet to suppress spicy to remove that heat sensation from the mouth. They work through different pathways. Sweet is through taste receptors in the oral cavities, while capsaicin activates the trigeminal system.

These are two distinct mechanisms. Evoking both of them at the same time can be an interesting experience. And for products that also have different textures, a third pathway can enhance the experience,” explained Nolden.

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Sweet and spicy combinations are not limited to a singular cuisine and have the ability to cross cultural boundaries. From Asianinspired dishes featuring sweet chili glazes to Mexican salsas with a touch of sweetness, the global appeal of the flavor duo reveals its adaptability. It is a testament to the evolving nature of food, in which several influences can come together to create something unique and delicious.

"Sweet and spicy combinations offer a thrilling adventure for the taste buds, pushing boundaries and challenging flavor profiles."

In addition to their flavor appeal, sweet and spicy combinations can offer a balanced approach to eating. While satisfying the craving for something sweet, the spiciness can help control portion sizes by adding heat that prevents overeating. It is a perfect balance of pleasure and moderation, making it a fantastic option for those looking for something beneficial for their health.

Personality traits also have a hand in the attraction to certain flavors. Our food choices can be driven by the types of experiences we enjoy. Sweet added to spicy can serve as a representation of balance in a person’s life, which can factor into decisions on what to eat.

“For people who enjoy spicy foods, they tend to seek out thrills, like riding a rollercoaster.

There are some associations with risk-taking behaviors. Sweet foods are different because the sweetness could be suppressing that spicy-inspired behavior,” revealed Nolden.

The dynamic interaction between sweet and spicy not only satisfies a person's desires but also represents a complete exploration of the world of food.

It has become an expression of the adaptability and diversity that makes the experience of food such a fascinating topic. Sweet and spicy is a trend that will be relevant for years to come, as its influence is farreaching and unstoppable.

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BOTTLES on a

BUDGET Uncorking the Secret to Affordable Wines

Story by Gabby Sadowski | Illustrations by Daniel Crane

W

hether it's a girls’ night in, a glass with dinner, or a way to celebrate, in the realm of college life where budgets are tight and social gatherings are frequent, finding the perfect balance between quality and affordability is essential when it comes to picking out a bottle of wine. As students, we are fortunate enough that the wine world offers a variety of options that won't break the bank but still have great taste. Here is a guide to some popular, cheap wines for your next get-together that will for sure satisfy your taste and your wallet.

Franzia: Franzia Wine is most iconic for their boxed wine. When someone offers you a gulp from their wine bag… most likely it is going to be Franzia. The boxed wine offers the convenience of affordability and surprisingly decent taste. This product contains five liters of wine or roughly 34 glasses ranging in variety including Cabernet Sauvignon, Pinot Grigio, and Chardonnay.

With convenient packaging and extended shelf life, Franzia is a great option for your next big group-hangout!

A 5 liter box of Cabernet Sauvignon is going for around $20.99

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Barefoot: Barefoot Wine is a classic staple in the world of affordable wines.

Barefoot offers a wide range of varieties, while still having budgetfriendly prices. From their fruity Moscato to their rich Merlot, Barefoot has something for every occasion. The classic flavors and vibrant packaging have made them a go-to for college students, with reliable budget-friendly options.

750mL bottle of Pink Moscato is around $7.99 1.5 liter bottle of Pinot Noir is around $11.99

Josh Cellars: Josh Wine is a brand that has truly captured the attention of college students, particularly with its prominent presence in meme culture. However, its appeal goes beyond the meme trends.

Its delightful taste and affordability has secured its position as the ultimate companion for college students. Despite the modest price tag on each bottle filled with rich flavors and depth within every sip, Josh Wine consistently delivers on its taste and value, making it a reliable option for college students' palettes.

750mL bottle of Chardonnay is around $15.99 750mL bottle of Cabernet Sauvignon is around $17.99

Cupcake Vineyards: With its standout name, Cupcake Vineyards has emerged as a favored option among students due to its adorable packaging, diverse range, and cheap price point. Cupcake wine can be the hit at the next girls night in.

750mL bottle of Moscato D’Asti is around $12.99 750mL bottle of Sweet Red is around $10.99

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The Perfect Pair Your Go-To Guide to Wine Pairing Principles Written by Camille Muzzarelli | Illustrations by Jackie Riel

E

xploring the perfect food and wine pairing might seem like a culinary odyssey, but fear not! It’s simpler than you think, especially once you grasp the basics of how your taste buds interact with wine.

Your mouth perceives the experience and taste of wine through four components: acid, tannin, sugar, and of course, alcohol.

Acidity in a wine makes your mouth salivate.

Tannin is intuitively the opposite, but also is a physical naturally occurring molecule that sucks the moisture from your mouth, leaving a dry sensation behind. Sugar felt on the tip of your tongue is sweet… obviously.

Lastly, alcohol can be felt in the back of your throat, or commonly referred to as “heat.”

The underlying components of foods we eat are salt, fat, sugar, umami, bitterness, acidity, and spiciness. Each component of flavor encompasses subgroups of food that when understood, will turn creating your own tried and true pairings into a fine art.

Pairing Principles - Acidity: Acidic wines, like a crisp Pinot Blanc or Albariño, are best friends with fatty and acidic foods - think citrusy dishes.

- Heat: Sweeter wines dial down the spice level, offering a refreshing contrast.

- Sweetness: Aim for the wine to be sweeter than your dish to complement each other perfectly.

- Fatty Foods: Tannins in wine cut through the richness of fatty foods, balancing the meal.

- Local Pairings: Foods and wines from the same region often pair well – Chianti with spaghetti and meatballs is a classic example.

- Intensity Match: Light dishes go with lighter wines; richer foods demand fuller-bodied wines.

- Cooking Methods: Align your wine choice with how the dish is prepared, not just its main ingredient.

Congruent vs.

Complementary Pairings Congruent pairings enhance both the food and wine by highlighting similar flavors of both components of the meal.

Complementary pairings create a balance and play off of both the food’s and the wine’s uniqueness.

So, now that you have that down, here is your fool-proof guide for any occasion. But first, how are you feeling? Taking into account the level of effort you are willing to commit, seasonality, or even your mood, which can become a deal breaker when it comes to a successful pairing.

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In the Mood to Celebrate?

So you did something worth celebrating (or not) and feel like popping a bottle of bubbly?

Nothing says celebration like Champagne, especially when paired with fried chicken.

The salty, crispy goodness of the chicken juxtaposed with the bubbly’s acidity and effervescence is a match made in heaven.

Champagne, usually pricey, but so worth it.

My go-to pairing will always be fried chicken and champagne. Either fry it yourself or pick up a bucket on your way home. This pairing is not to be missed.

Need to Impress?

Wow your guests with these pairings: - Short Ribs: A medium to full-bodied Northern Rhône Syrah complements the rich flavors.

- Ribeye Steak: Impress with a full-bodied California Cabernet, a classic pairing that never disappoints.

Feeling Lazy?

Even a simple snack can be a culinary experience with the right wine: - Taco Bell: Pair with a Rioja, where the wine’s structure and tannins complement the savory flavors.

- Cheeto Puffs: A glass of Sancerre, known for its crispness, makes for a surprising yet delightful combination.

- The OG Reese’s Peanut Butter Cup: The rich, nutty flavors of an Oloroso Sherry elevate this treat to a new level.

- Trolli Crawlers Gummi Candy Sour Brite: A sweet Riesling, like Trockenbeerenauslese, balances the candy’s sourness.

- Big Mac: Believe it or not, a Burgundy brings out the best in this iconic burger, making for a gourmet fast-food experience.

For the Adventurous Pairings that feel wrong but are oh so right. Dare to try these unconventional yet rewarding pairings: - Hot Dog: A Beaujolais, low in tannins, makes for a surprisingly apt choice.

- Lobster: A light-bodied, fruity Pinot Noir challenges traditional seafood pairings, offering a fresh take.

Wrapping Up Finding your perfect wine pairing doesn’t have to be daunting. With these guidelines, you’re well on your way to becoming a pairing pro and are ready to impress at your next gathering or to enjoy a quiet night in. Remember, the best pairings are the ones that bring you joy, so don’t be afraid to experiment and discover what works best for you.

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voring the SaBest of Both Worlds

Breakfast for Dinner in Syracuse, New York

Written by Kinda Hourani | Photos by Carly Hasseler

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estled in the heart of upstate New York, Syracuse beckons with its rich history, vibrant culture, and culinary delights. As the timeless Syracuse sunset descends, a unique dining experience awaits those seeking to indulge in the comforting embrace of breakfast for dinner. From cozy dinners to trendy cafes, Syracuse boasts an array of eateries where the morning meal extends its warm invitation late into the evening. Join us on a culinary journey as we explore the best places to relish breakfast for dinner in Syracuse.

Modern Mornings at Modern Malt Indulge in a contemporary take on the classic breakfast for dinner experience at Modern Malt. Located in downtown Syracuse, this eatery offers a culinary journey on every palate. With its inviting blue-and-orange decor and laid-back ambiance, Modern Malt redefines the breakfast scene with a modern twist on beloved classics.

As the evening unfolds, Modern Malt’s menu blossoms with inventive dishes like S'mores waffles, PB&J waffles, and the iconic Elvis B-Side, perfect for satisfying both sweet and savory breakfast cravings. Among those delectable options, the Breakfast Burrito stands out as a beloved menu item. Packed with scrambled eggs, chorizo, jalapenos, mixed cheese, Pico de Gallo, served with herb-roasted potatoes and toast, it promises a flavor-packed delight that will leave you craving for more.

Vegetarian-friendly offerings abound at Modern Malt, including the “Look Ma! No Meat Omelette” while picky eaters can rejoice in the customizable “make your own” options. Whatever your breakfast preferences entail, Modern Malt ensures there’s something to tantalize every taste bud.

Complement your meal with a side of Malt fries or explore the extensive sides on the menu to find your favorite breakfast accompaniments. Whether you’re a devoted fan of traditional breakfast or seeking an innovative culinary adventure, Modern Malt invites you to savor the best of both worlds in a chic and welcoming setting.

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Crazy Daisies: A Taste of Spring Celebrate the triumphant arrival of spring after enduring a harsh Syracuse winter with a delightful breakfast-for-dinner experience at Crazy Daisies. With its enchanting outdoor dining amidst breathtaking natural scenery, this seasonal gem beckons you and your friends to savor the essence of springtime.

Crazy Daisies emerges from hibernation in the springtime to treat us to a culinary journey crafted from locally sourced, fresh ingredients infused with an abundance of love. Among its tantalizing offerings are signature dishes like the “Garden Scramble” and “The Little Gardener” guaranteed to evoke that springtime feeling.

Indulge in the breakfast pizza, a mouthwatering masterpiece packed with scrambled eggs, Red Gate Grocer Sausage, N.Y. Cheddar, a gooey mozzarella cheese, providing a hearty and satisfying meal perfect for sharing with friends.

Complement your culinary adventure with a selection of refreshing fruity beverages, including freshly squeezed orange juice, crisp apple cider, and zesty lemonade, enhancing the vibrancy of your dining experience.

With its seasonal charm and delectable fare, Crazy Daisies promises to infuse your evening with a joyous spirit of spring, making it an unforgettable culinary escapade worth savoring.

Funk N’ Waffles: Waffles All Day Every Day If the notion of confining waffles solely to the morning hours irks you, Funk n’ Waffles is your ultimate antidote. Keeping the waffle flame burning long into the night, this spot ensures your cravings are consistently satisfied. From savory concoctions loaded with meats and eggs to the most indulgent waffles dripping with honey, chocolate, and cream, Funk N’ Waffles leaves no waffle stone unturned. Dive into their iconic creations like the “Star Child,” “Crepe Expectations,” and the tantalizing “Chicken Parm Waffle.” Among them, my go-to is the “Tuesday Heartbreak” waffle, bursting with succulent strawberries and bananas.

But that’s not all! Funk N’ Waffles boasts a diverse array of vegan and vegetarianfriendly options, catering to all dietary preferences, and for those seeking a nontraditional breakfast, don’t miss the eccentric “Falafel Waffle.”

From the timeless allure of the bacon, egg, and cheese classic to the comforting embrace of the “Gianelli Double-Down Home Fry” sandwich, Funk N’ Waffles offers an eclectic selection to appease the savory breakfast aficionado. And let’s not forget the elixir that fuels the nightcoffee. When you find yourself pulling an all-nighter, Funk N’ Waffles has you covered with an extensive coffee menu. spring 2024 | 15

Introducing Shokupan Written and Photos by Nina Nguyen

Be prepared for a flavor explosion like no other! We're diving into the world of homemade delights with a twist - kimchi jam and shiso mayo Shokupan. Get ready to tantalize your taste buds with a combination of spicy, tangy kimchi jam paired perfectly with the subtle sweetness of shiso mayo Shokupan.

Shokupan is a soft and fluffy authentic Japanese milk bread, especially famous for its ability to stay soft for a long period of time without processed ingredients. You can typically find Shokupan in the famous tamago sando, fruit sando or katsu sando from 7-Eleven stores in Japan.

Introduction to the Cynthia: Let me introduce you to Cynthia, the owner of @shokusaikou.saigon – an online bakery shop that was born from her passion for baking. During the COVID-19 pandemic, while most of us were trying to figure out sourdough starters, Cynthia was busy creating something truly magical in her kitchen.

With her love for Japanese cuisine and her experimental creativity, she stumbled upon the idea of what she calls a modern Shokupan, the combination of a variety of ingredients that still retains the originally soft texture.

Here's the deal: This might be the easiest loaf of bread you’ll ever make with Cynthia's simple, yet unique recipe. So, whether you're a pro chef or a kitchen newbie, grab your apron, roll up your sleeves, and let's dive into the world of kimchi jam and shiso mayo Shokupan together.

Equipment:

Ingredients:

• Stand mixer (recommended) or mixing bowl and wooden spoon • One pullman loaf pan (9" x 4" x 4")

Shiso mayo: • 6 shiso leaves, finally chopped into equally small pieces • 8 tbsp of mayonnaise

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Kimchi jam: • 250 grams of kimchi: you can buy it from the Asia Food Market (I personally suggest bibigo) • 20 grams of butter • 250 grams of brown or cane sugar • 5 milliliters of mirin: optional

Instructions:

Shiso mayo: Stir together the mayonnaise and shiso in a small bowl. Cover and refrigerate until ready to use.

Kimchi jam: 1. Cook the kimchi and the butter together in a pan at a medium heat for 10 minutes.

2. Melt in the sugar and lower the heat.

3. Continue to cook the kimchi for 10 more minutes – this softens the vegetables (cover and simmer to further soften).

4. After 10 minutes, take the kimchi out of the pan and blend in the food processor.

5. Cook the blended kimchi further until jammy.

6. You can store the kimchi jam by keeping it refrigerated for up to 2 weeks in an airtight container.

Shokupan: FIRST RINSE 1. In a stand mixer, stir together the bread flour, sugar, and yeast.

2. In a bowl, mix the egg, heavy cream, and whole milk until it’s combined and then pour this liquid into the stand mixer.

3. Use the mixer to continue mixing for around 15 minutes at medium level.

4. Add butter into the stand mixer and continue to mix at medium level for 10 more minutes. The dough should fully incorporate the butter and become smooth and elastic.

5. Windowpane test: Pinch off about 1 teaspoon of dough and slowly stretch it between your pointer fingers, index fingers, and thumbs. Stretch it thin and hold it up to a light source. If it's thin enough to let light through like a “windowpane" without breaking, you’re good to go.

6. Remove the dough and form it into a

Shokupan: • 500 grams of bread flour (protein content above 13%) • 80 grams of sugar • 5 grams of yeast • 50 grams of eggs • 220 grams of milk • 65 grams of heavy cream • 60 grams of butter

smooth ball. Then, transfer the ball of dough into a bowl and cover with a dishtowel. Leave it in a warm place like by a sunny window (or in an oven that’s turned off) for 1 hour or until the dough doubles in size.

SECOND RINSE 1. Once the dough has doubled in size, remove it from the oven, remove the towel, and punch the dough down once to remove excess gas.

2. Transfer it onto a clean surface and divide it into four equal pieces.

3. Quickly reroll each ball of dough to smooth out the entire surface, then use a rolling pin to roll out each piece into a square.

4. Spread 2 tablespoons of kimchi jam and then spread 1 tablespoon of shiso mayo onto the surface.

5. Fold one corner of the square into the middle and take the opposite corner and fold it towards the center too. Take the corner closest to you and begin rolling the dough upwards until it becomes a jelly roll.

6. Pinch the ends of the dough into itself to seal. Repeat with the other three balls of dough.

7. Place all the pieces of dough into the loaf pan with ½ inch of space between them so that they look like they are horizontally stacked on top of each other.

8. Cover the pan with a dish towel and leave it proof once again for 1 more hour.

9. Preheat the oven at 320 F internally for 15 minutes and then put the pan in and bake for 25 minutes.

10. Remove it from the oven when it is done and enjoy your own kimchi jam and shisho mayo Shokupan.

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Wh

a

ti

sG

? o azpach

The iconic summer soup, simplified Written by Gabby Sadowski | Photos by Lars Jendruschewitz

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ho says soup can only be enjoyed during the colder, chillier months? Well, we are here to tell you that the weather does not define soup season! Gazpacho, a traditional Spanish soup served cold, is often relished in the summertime by many.

This refreshing summer delight traces its origins back to the 16th century in the Andalusia region in Southern Spain, with its primary ingredients sourced from the Seville region.

Gazpacho embodies the essence of a Spanish summer and holds a central position in the country’s cultural, culinary, and agricultural landscapes. As temperatures climb in kitchens across the country, this soup offers a restoring break from the heat. It is often savored as a midday meal, accompanied by a side of toasted bread for dunking.

This festive soup is tomato based and offers bold, bright flavors. The key here when making the most flavorful Gazpacho lies in using only the ripest tomatoes, never canned, and incorporating stale bread to create the desired soup texture.

The soup base involves the process of pureeing tomatoes, and adding stale bread for thickness, cucumbers, garlic, and bell pepper. Complementing this base are the zesty spices that give this dish its extra zing and a depth of flavor. Traditionally, a touch of cumin is added.

The star of the show is a generous serving of Sherry Vinegar, also known as vinagre de Jerez.

Vinagre de Jerez originates in the Jerez region of Spain and can only be produced in this specific area. After creating the base, chill the soup in the refrigerator for about two hours to allow the flavors to marry and then garnish it with diced red onion, bell pepper, cucumber or even a hard-boiled egg.

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This Spanish cold soup is refreshing and packs a punch under the sun. So, if anyone tells you soup is only for the cold, serve them up some Gazpacho and prove them wrong!

Gazpacho Ingredients • • • • • • • • • •

1 pound of ripened tomatoes (preferably Roma tomatoes) 1 small cucumber 1 medium bell pepper (color of your choice) ½ small red onion 1 garlic clove 1 thick slice of white bread (crusts removed) 3 tablespoons of extra virgin olive oil 2 tablespoons of sherry vinegar 1 teaspoon of salt ½ teaspoon of ground cumin

Optional garnish - chopped fresh herbs, homemade croutons, or boiled egg.

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From Screen

To Plate

Chef - Cubanos The 2014 movie “Chef,” starring Roy Choi and Jon Favreau, shares the story of a head chef that quits his job at an award-winning restaurant and buys a food truck in an attempt to regain his culinary creativity. Even though the film is full of mesmerizing dishes, the food truck’s famous Cubano, or Cuban sandwich, will always be the star of the film. Crispy on the outside but tender on the inside, this flavor-packed pork sandwich is a great way to spice up your lunches at home.

Ingredients

Because this is a sandwich, measure with your heart and add as much or as little meat as you like!

- Roasted pork - Cuban baguette - Sliced ham - Thinly sliced swiss cheese - Thinly sliced half sour pickles - Yellow mustard - Butter 20 | baked

Instructions 1.

2.

3.

4.

Slice the baguette in half and butter both sides of the inside. Toast until golden brown.

Slather mustard on the inside of both sides of the toasted baguette.

Assemble the meat, cheese, and pickles on the sandwich.

Butter the outside of the bread and toast again until nice and crispy. It is recommended to use a panini press for this step, but not necessary.

Written by Scarlett Ottley | Illustrations by Maddie Herberger | Photography by Nina Gerzema

I

n great movies, food scenes often offer more than just an addition to the plot line.

Movie meals have the ability to evoke intense feelings of desire, making the viewer wish they could reach through the screen and take a bite. These immersive experiences leave lasting impressions on viewers, encouraging them to give the food they see on screen a try. Here are a few recipes for iconic foods from some of your favorite movies, so that you can taste the magic for yourself.

Lady & the Tramp - Spaghetti and Meatballs This 1955 animated film made by Disney is a love story about a pampered Cocker Spaniel, who finds herself falling in love with a homeless mutt. The movie is home to the iconic spaghetti and meatball scene, which has become a symbol of love that we still continue to cherish decades later. Here’s a quick and easy homemade meatball recipe to serve with your favorite marinara sauce and spaghetti that definitely has the potential to spark some romance.

Ingredients − − − − − − − − − −

1 lbs. ground beef 1 lbs. ground pork ½ cup breadcrumbs ¼ cup grated parmesan cheese ½ yellow onion diced ½ tbsp. garlic powder ½ tbsp. Italian seasoning 1 large egg 1/3 cup chopped parsley A pinch of salt and pepper

Instructions 1.

2.

3.

4.

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Mix all ingredients until thoroughly combined.

Create balls of the mixture about 1 inch in diameter.

Place the meatballs on a baking sheet and bake for about 15 minutes.

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Parasite - Ram-Don The 2019 Korean film “Parasite” is a more recent film that has been very well-received, winning several Academy Awards. The film is about a low income family infiltrating their way into a high class home, showing how greed and guilt begins to affect their lives. Within the movie, there is much talk about Ram-Don, also known as jjapaguri, which was considered to be a “poor man’s instant noodle dish.” After the film came out, this dish became wildly popular. What started as once a traditional Korean dish is now making mouths water across the globe.

Ingredients

Instructions

−

1.

− − − − −

½ lbs. sirloin beef cut into ½ inch cubes 1 tsp. vegetable oil 1 package Chapagetti 1 package Neoguri a pinch of salt and pepper 3 cups water

2.

3.

4.

5.

In a pan, heat the vegetable oil over medium high heat. Add the beef cubes, and sauté until seared on the outside (~5 minutes). Season with salt and pepper.

Add the water to a pot and bring to a boil. Once the water is boiling, add both packages of noodles in.

Once the noodles are tender, strain them and place them back in the pot, leaving about ½ inch of water in the pot for the sauce.

Add both of the seasoning packets that came with the Chapagetti and Neoguri and stir until fully incorporated.

Place in a noodle bowl and serve with the beef on top.

Pulp Fiction - $5 Shake “Pulp Fiction” is an iconic film with incredible actors such as Uma Thurman, John Travolta, and Samuel L. Jackson. The movie takes place in Los Angeles, California, and tells the tale of four different missions of violence and crime that somehow manage to intertwine throughout the plot. $5 for a vanilla shake back in those days was a crazy price, however, when Uma Thurman took a sip of that shake, she made It clear that it was worth paying any price for.

After all, John Travolta did say, “That’s a f*cking good shake.”

Ingredients

Instructions

−

1.

− − − − −

4 cups high quality vanilla ice cream 1 cup whole milk 4 tbsp. malt powder 1 cup heavy whipping cream 2 tbsp. confectioners sugar 2 cherries

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2.

3.

4.

Place the whipping cream and confectioners sugar into a freezing cold bowl.

Using a hand mixer, whisk at a high speed until stiff peaks form.

In a blender, combine whole milk, ice cream, and malt powder until smooth.

Place the shake in a tall glass and top with your homemade whip cream and cherries.

Matilda - Chocolate Cake “Matilda” tells the story of a very intelligent and gifted young girl, forced to live with her cruel parents and attend school with Principal Trunchbull. One of the movie’s most memorable scenes is when Principal Trunchbull forces Matilda’s classmate, Bruce, to eat an entire chocolate cake by himself. While Bruce looks somewhat miserable forcing himself to consume every last bite, I always found myself wanting a taste of that decadent, rich cake. Of course, there are several recipes you can find to make a chocolate cake like the one in the film, however this one in particular is quite easy and simple.

Ingredients

Instructions

− −

1.

2.

− − − − − − −

2 cups all purpose flour 2/3 cup Dutch cocoa powder 1 tbsp. baking powder 1 tsp. salt 1 cup canola oil 2 cups granulated sugar 2 large eggs 1 cup sour cream 1 cup regular coffee

3.

4.

5.

6.

Preheat the oven to 350 F. In a large bowl, combine the flour, cocoa powder, baking powder, and salt until well combined.

In a separate bowl, combine the oil, sugar, eggs, and sour cream.

Slowly mix the dry ingredients into the wet ingredients, stirring constantly. Once fully mixed, slowly add the coffee little by little and mix until combined.

Split the batter into two 8-inch cake pans lined with parchment paper and bake until bouncy to the touch, about 15 minutes or so.

Let the cakes cool completely before removing them from the pan, then assemble and decorate with your favorite chocolate buttercream.

spring 2024 | 23

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Fruit Protein

Exploring and

Pairings

Written by Agustin Gonzalez III | Photos by Lars Jendruschewitz

F

or a moment, close your eyes and think: what does spring mean to you? How does it taste? For me, spring is a reminder of sweet, versatile fresh fruits. Using in season spring fruit to craft these recipes challenges the idea of what fruit is supposed to taste like, and how we should cook with them. Fruit and protein pairings offer up unique synergy, embodying all things spring. There’s nothing like pairing a juicy, sugary piece of fruit with a hardy and filling protein. Try out these recipes meshing opposing flavors into one delicious springtime meal.

Seared Chicken Thighs with an Apple Velouté Ingredients

- 4 skin-on chicken thighs - ¼ cup white wine (optional) - 1 apple - 1 cup chicken stock - 2 tablespoons heavy cream -2 tablespoons flour - 3 tablespoons unsalted butter - ¼ cup sage - Salt and pepper to taste

Directions Seared chicken: 1. Season both sides of the chicken with salt.

2. In a cold pan, place chicken skin-side down.

3. Turn on stove to medium heat and cook for 13 minutes, flipping halfway or when skin is golden brown.

4. Top the chicken with fresh ground black pepper.

Apple velouté: 1. Wash and peel the apple, then dice it into small cubes.

2. Cut the sage into strips.

3. In a saucepan on medium high heat, melt butter. Once fully melted, take it off the heat. and mix in the flour (if adding white wine, do so at this stage after incorporating the flour).

4. Once mixed, place back on the heat and pour in the heavy cream and chicken stock in increments, so as to not clump up the sauce (taste the sauce at this stage and add salt if needed).

5. Take the sauce off the heat and fold in the sage and diced apple.

Pour the apple velouté sauce on a plate and place the chicken over top.

Next, sprinkle finishing salt to taste.

spring 2024 | 25

Poached Cod in Coconut Milk with Pickled Strawberries, Seared Oyster Mushrooms, and Herb Oil Ingredients

- 2 cod fillets - 1 can coconut milk - 1 teaspoon fish sauce - 1 baton of lemongrass, smashed - 1 inch ginger, sliced - 2 garlic cloves, smashed - 4 ounces oyster mushrooms - ¼ cup basil - ¼ cup mint

- 1 cup grapeseed oil - 1 pound strawberries, sliced - ¼ cup rice wine vinegar - ¼ cup mirin - ½ cup lime juice - 1 teaspoon sugar - 1 teaspoon Diamond Crystal Kosher salt - Ice

Directions Pickled strawberries:

Poached cod & oyster mushrooms:

1. In a bowl, whisk together rice wine vinegar, mirin, lime juice, salt, and sugar.

2. Place strawberries in the mixture and refrigerate for a minimum of 30 minutes and up to an hour.

Herb oil: 1. Fill a large bowl with water and ice and set aside.

2. Bring a large pot of water to a boil.

3. Blanch the basil and mint in boiling water for a minute, then place the herbs in the ice water.

4. Remove the herbs from the ice water and dry on a sheet of paper towels until slightly damp.

5. In a blender, blend the herbs and grapeseed oil for 10 minutes, until the oil gets very warm.

6. Strain the oil using a cheesecloth and set aside.

Place the mushrooms in a deep plate in an unnatural pattern. Take the strawberries out of the pickling liquid and place on a napkin to get rid of excess liquid. Shingle the strawberries across the top of the cod. Place the cod in the center of the plate. Pour the coconut milk liquid carefully in the empty spots filling up the plate until the plate is filled. Finally, drizzle the oil on top of the coconut milk.

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1. In a saucepan on medium heat, bring the lemongrass, ginger, garlic, fish sauce, and coconut milk up to a simmer, and leave for 15 minutes with a lid on (taste and add salt if needed).

2. Strain the mixture through a fine mesh strainer and return to the pot.

3. Bring the mixture back up to a simmer and gently place cod inside, cooking for 5-8 minutes depending on the thickness.

4. While the fish is poaching, bring the pan with oil up to temperature on medium heat and place oyster mushrooms in the pan, searing until the mushrooms are golden brown on both sides.

Lamb Chops with Cherry Wine Reduction and Garlic Confit Mashed Potatoes Ingredients

- 3 lamb rib chops - ¼ cup beef stock - 1 cup cherries, deseeded and halved - ¼ cup red wine - ¼ cup finely diced white onion

- 2 Yukon potatoes - 3 Russet potatoes - 3 garlic cloves - 1 stick unsalted butter - ½ cup whole milk - 1 sprig rosemary - Salt and pepper to taste

Directions Cherry wine reduction:

1. In a small saucepan, melt 2 tablespoons of butter and cook onions till translucent.

2. Pour in wine and add the sprig of rosemary, cooking until it has reduced by half.

3. Add beef stock and cherries and cook until the sauce coats the back of the spoon (taste here and add salt if needed).

Lamb rib chops:

1. Season lamb chops generously with salt and pepper and set aside at room temperature for an hour.

2. Place lamb chops in a heated pan with neutral oil on medium high heat and cook 3-4 minutes per side or until internal temperature reaches 125 F. 3. Let the lamb rest for 10 minutes before cutting.

Garlic confit mashed potatoes:

1. Preheat the oven to 375 F. 2. In a small cocotte or foil, place garlic cloves and cover with olive oil.

3. Place in oven for 35-45 minutes or until garlic is golden and tender.

4. Bring a large pot of heavily salted water to a boil and carefully add in potatoes.

5. Cook for 12-15 minutes (you should be able to run a fork or knife clean through without resistance).

6. Drain potatoes and return to the same pot.

7. Mash the potatoes until smooth (if you want a smoother texture, pass the potatoes through a fine mesh strainer).

8. Incorporate the milk and the rest of the butter to the mashed potatoes.

9. Smush the confit garlic and add to potatoes.

Place the mashed potatoes in a piping bag (or Ziploc bag) fitted with a piping tip. Pipe two lines slightly to the right of the center of the plate. Cut the lamb off the bone then slice across the grain in half, then place opposite side of the mashed potatoes. Using a spoon, place the cherries and sauce in the center of the plate.

spring 2024 | 27

Fig and Steak with Caramelized Onion Polenta Ingredients

- 8 figs - 1 steak - 1 large sweet onion - 1/8 teaspoon baking powder - 1 tablespoon water - 4 tablespoons unsalted butter

- 1/3 cup water - 2 pinches of Diamond Crystal Kosher salt - ½ cup Polenta - 1 ½ cups whole milk - ½ cup water

Directions Caramelized onions: 1. Slice onion into long pieces.

2. In a small saucepan on medium high heat, place two tablespoons of butter.

3. When the butter starts to brown and smell nutty and fragrant, toss in the sliced onions.

4. Add 1/3 cup water and two pinches of salt and place a lid on top.

5. Cook with the lid on for 10-15 minutes or until the onions start to look translucent.

6. Once the onions are translucent, reduce the heat to medium low and cook for 45-90 minutes, stirring often, or until the onions reach a deep caramel color (if there are bits getting stuck onto the sauce pan, pour in a tiny bit of water to release them, but make sure the water evaporates after).

7. To finish off the onions, mix the baking powder and 1 tablespoon water together and pour into the onions, cooking until the water has evaporated.

Polenta: 1. In a medium saucepan on medium high heat, pour the whole milk, water, and salt.

2. Once at a boil, turn down the heat to low and pour the polenta into the pan. Whisk constantly until the grains soften and the mixture thickens.

3. When the polenta has thickened and grains softened, add the caramelized onions and whisk together until combined.

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Steak and figs: 1. Season the steak with salt and pepper and set it aside at room temperature for 60 minutes.

2. Slice the figs lengthwise and set aside.

3. Turn on the broiler setting on your oven and preheat while you cook the steak.

4. In a large pan on high heat, place the steak and sear for 4-5 minutes per side, or until the internal temperature reaches 125 F. (If you want to elevate the steak, a minute or two before it is finished, place a few tablespoons of butter with thyme or rosemary and base the steak until it is finished.)

5. Let rest for 10 minutes before cutting.

6. While the steak is resting, place figs cut-side down into the same pan you cooked the steak for 30 seconds.

7. Transfer the figs to a baking sheet and top with a sprinkle of sugar to coat the seared surface.

8. Place sheet on the top rack, closest to the broiler, and cook until the sugar melts and caramelizes.

These springtime meals, ranging from easiest to hardest, use four different spring fruits paired with their own unique seasonal protein. Though plated them in a more refined way, get creative!

Experiment with your own plating, or just toss it all onto a plate and dig in. Cooking shouldn’t be stressful, take a deep breath, relax, you got this!

spring 2024 | 29

DipDynasty Written by Alexandra Cuoco | Photos by Danny Amron | Illustrations by Alissar Yousseff

D

ips have cemented their place in culinary culture as versatile, flavorful, and downright addictive additions to meals and snacks. From creamy hummus to zesty salsa, these delectable concoctions have a rich history spanning centuries and cultures. But beyond their tantalizing taste, dips can also pack a powerful nutritional punch, offering a convenient way to sneak in essential nutrients.

Let's dive into the fascinating history of dips and explore how they can be both nutritious and delicious, along with some yummy recipes to try at home!

The origins of dips can be traced back to ancient civilizations where simple mixtures of herbs, spices, and other ingredients were used to enhance the flavor of meals. In ancient Greece, yogurt-based dips like tzatziki were popular additions to meals.

Similarly, in the Middle East, hummus—a creamy blend of chickpeas, tahini, olive oil, and garlic—has been a staple for centuries. As trade routes expanded and cultures mingled, the popularity of dips spread far and wide. In the Americas, indigenous peoples crafted salsas from tomatoes, peppers, and herbs, while in

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Asia, spicy peanut sauces became a beloved accompaniment to various dishes.

While dips are often associated with indulgence, they can also be surprisingly nutritious. Many traditional dip ingredients boast impressive health benefits. For example, chickpeas, the main ingredient in hummus, are rich in protein, fiber, and essential vitamins and minerals. Tahini, made from sesame seeds, is a great source of healthy fats, calcium, and iron. Guacamole too, is made from nutrient-dense avocados, and provides a hefty dose of heart-healthy fats, fiber, and vitamins.

Who says dips are reserved solely for savory treats? With a little creativity, some of your favorite desserts can be transformed

into irresistible dips, perfect for dunking cookies, fruit slices, or even just a spoon.

Take classic desserts like cheesecake, chocolate fondue, or cookie dough, and reimagine them in dip form for a fun and interactive dessert experience. Whip up a creamy cheesecake dip with a hint of vanilla and graham cracker crumbs for dipping strawberries or pretzels. Or indulge in a rich chocolate fondue dip made with melted chocolate, cream, and a splash of liqueur for a decadent treat. For those with a sweet tooth, a cookie dough dip featuring edible cookie dough loaded with chocolate chips is sure to satisfy cravings. The possibilities are endless when it comes to dessert dips—so

go ahead, get creative, and take your sweet treats to new dippable heights.

By incorporating whole, nutrient-dense ingredients, dips can offer a convenient and delicious way to boost your intake of essential nutrients. Plus, they're incredibly versatile, allowing you to experiment with different flavor combinations and tailor them to your dietary preferences.

spring 2024 | 31

Fried Pickle Dip With the zesty tang of pickles combined with creamy mayo and sour cream, this fried pickle dip is sure to be a crowd-pleaser. It's perfect for dipping your favorite crunchy snacks or spreading on sandwiches for an extra kick of flavor.

Ingredients: - 1 cup dill pickle slices, chopped - 1 cup mayonnaise - 1/2 cup sour cream - 1/4 cup finely chopped onion - 2 tablespoons pickle juice - 1 teaspoon Worcestershire sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - Chopped fresh dill or parsley for garnish (optional)

Instructions: 1. In a medium-sized mixing bowl, combine the chopped dill pickle slices, mayonnaise, sour cream, finely chopped onion, pickle juice, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper.

2. Stir the mixture until all ingredients are well combined and the dip is smooth and creamy.

3. Taste the dip and adjust seasoning if needed, adding more salt, pepper, or pickle juice to suit your taste preferences.

4. Transfer the fried pickle dip to a serving bowl.

5. If desired, garnish the dip with chopped fresh dill or parsley for a pop of color and additional flavor.

6. Serve the fried pickle dip with your favorite dippers such as potato chips, pretzels, crackers, or vegetable sticks.

7. Enjoy this flavorful and tangy dip as a delicious appetizer or snack at your next gathering or party!

Onion Dip Enjoy your creamy and flavorful onion dip, guilt-free!

Ingredients: - 2 large onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 cup plain Greek yogurt - 1/4 cup mayonnaise (you can use a light or vegan version for a healthier option) - 1 tablespoon lemon juice - 1/2 teaspoon onion powder - 1/2 teaspoon garlic powder - Salt and pepper to taste - Chopped fresh chives or green onions for garnish (optional)

Instructions: 1. Heat the olive oil in a skillet over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are soft and caramelized, about 15-20 minutes. Stir occasionally to prevent burning. Remove from heat and let cool slightly.

2. In a mixing bowl, combine the Greek yogurt, mayonnaise, lemon juice, onion powder, garlic powder, salt, and pepper. Mix well until smooth and creamy.

3. Once the caramelized onion mixture has cooled, add it to the yogurt mixture. Stir until the onions are evenly distributed throughout the dip.

4. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to suit your taste.

5. Transfer the dip to a serving bowl and garnish with chopped fresh chives or green onions, if desired.

6. Refrigerate the dip for at least 30 minutes before serving to allow the flavors to meld together.

Serve the healthy onion dip with your favorite dippers, such as sliced vegetables, whole grain crackers, or pita chips.

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Healthy Brownie Batter Dip This healthy brownie batter dip is rich, chocolatey, and satisfying, making it the perfect alternative to traditional brownie batter. Plus, it's protein packed with fiber from the black beans, making it a nutritious option for satisfying your sweet cravings.

Ingredients: - 1 can (15 oz) black beans, drained and rinsed - 1/4 cup unsweetened cocoa powder - 1/4 cup maple syrup or honey - 2 tablespoons almond butter or peanut butter - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/4 cup unsweetened almond milk or any milk of your choice - Optional toppings: mini chocolate chips, chopped nuts, sliced strawberries

Instructions: 1. In a food processor, combine the drained and rinsed black beans, cocoa powder, maple syrup or honey, almond butter or peanut butter, vanilla extract, and salt.

2. Blend the mixture until smooth and creamy, scraping down the sides of the food processor as needed to ensure everything is well combined.

3. While the food processor is running, gradually add the almond milk (or your choice of milk) until you reach your desired consistency. You may need to add a little more or less depending on how thick or thin you prefer your dip.

4. Once the dip is smooth and creamy, transfer it to a serving bowl.

5. If desired, sprinkle mini chocolate chips, chopped nuts, or sliced strawberries on top for extra flavor and texture.

6. Serve the healthy brownie batter dip with sliced fruit, pretzels, graham crackers, or any other dippers of your choice.

Enjoy this guilt-free indulgence as a snack, dessert, or party treat!

Creamy Tajin Avacado Yogurt Dip Dips have come a long way from their humble beginnings, evolving into beloved culinary creations enjoyed around the world. Not only do they add depth and flavor to meals, but they also offer a myriad of health benefits when made with wholesome ingredients. So, whether you're hosting a party or simply snacking, don't underestimate the power of a good dip to satisfy your cravings and nourish your body. Dip into the rich history and endless possibilities of these flavorful concoctions—you won't be disappointed.

Ingredients: - 1 ripe avocado, peeled and pitted - 1/2 cup Greek yogurt - 1 tablespoon lime juice - 1/4 teaspoon cumin - Salt and pepper to taste - 3 tablespoons of Tajin

Instructions: 1. In a bowl, mash the avocado until smooth.

2. Stir in Greek yogurt, lime juice, and cumin until well combined.

3. Season with salt and pepper to taste. Serve as a dip for veggies or as a spread for sandwiches.

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NASHVILLE Hot Chicken "Cupcakes" Ingredients:

Cornbread mix 3 tablespoons honey ¼ cup butter Mashed potatoes Chicken tenders Nashville Hot seasoning Tools You’ll Need:

Muffin tray Cupcake liners Large Ziplock bag or piping bag Large bowl Optional: Electric mixer

Written by Aree Clarke | Photograph by Lars Jendrushewitz

Here at Baked, we're all for innovative food creations that’ll surely make someone do a double take. For most, hearing “hot chicken” and “cupcake” in the same sentence may raise some red flags, but believe us when we say that these Nashville Hot Chicken Cupcakes are simple and delicious.

Honey cornbread: The base and sweet element of our cupcake is going to be honey glazed cornbread.

1. First, whip up your favorite cornbread batter, either from scratch or use boxed (we used Jiffy Corn Muffin Mix).

2. Fill your cupcake liners two-thirds of the way with batter, and bake until done.

3. While your cornbread bakes, melt a quarter cup of butter and three tablespoons of honey in a small bowl in the microwave, and mix well.

4. Take your cornbread muffins out of the oven, and while they’re still hot, use a spoon or basting brush to brush the cornbread with your honey glaze.

5. Allow these to cool for 15 minutes. As they sit, the honey glaze will soak into the cornbread.

Mashed Potatoes The mashed potatoes in this recipe will serve as our “frosting.” The smoother your potatoes are, the easier they will be to pipe. We recommend not leaving any skins or clumps in your potatoes. Allow your mashed potatoes to cool before adding them to a piping bag or large Ziplock bag. Cut a little less than an inch off the bottom of your bag and pipe a generous swirl of mashed potatoes onto each cornbread muffin.

Nashville Hot Seasoning Nashville Hot Seasoning is surprisingly easy to make from scratch. All you need is a few pinches of ground cayenne pepper, smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. That said, you could also use a pre-made Nashville hot seasoning mix from the grocery store if you prefer (we used Frank’s RedHot Nashville Hot Seasoning). Prepare your seasoning blend and set it aside.

Chicken Tenders We recommend using pre-cooked chicken tenders for this recipe in order to save time and effort. After your chicken tenders are ready and warm, toss them in a large bowl and coat them generously with your Nashville Hot Seasoning (you can add more seasoning at this point if you want to). Cut each seasoned chicken tender down the middle, and stick each piece right on top of your cupcake.

Whether you’re craving something both sweet and spicy or just looking to try something new, this funky dessert will leave you reaching for these ingredients a whole lot more.

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Weird

Which Weird Food Combo are You? Written by Ella Mathas | Illustrated by Finn DeRosier 1. Pineapple on Pizza The Lindsay Lohan of weird food combos. There was a time where you were one of the most controversial topics, all the rave. One day that went away. Pineapple on pizza has become normal and accepted, no matter how weird it might be.

2. Maple Syrup and Fried Chicken This is a take on a Southern classic – chicken and waffles.

Like maple syrup on crispy chicken, you know how to work with what you got, transforming something so simple into something extraordinary.

3. Olive Oil on Ice Cream If you like olive oil on ice cream you are preppy, classic, and slightly pretentious. You often enjoy the finer things in life and have a sophisticated palate. Those who find this food combo odd may reach for a classic fudge or caramel syrup, and leave the olive oil for dinnertime.

4. French Fries and Milkshakes Both a diner and dive-thru classic. If this is your to go, you’re relaxed and love going with the flow.

If this isn’t your style, stick to the classic, ketchup.

5. Pickles and Peanut Butter You’re far from the norm, and like being the odd man out. You are not afraid to be unapologetically yourself, no matter what. This is not just a late night craving, but maybe one of your favorite snacks.

6. Cheez-Its and Chocolate Frosting This one is for the adventurous empty pantry go-er. You’re brave, bold, and adventurous. Not your typical weird food combo, but it's easy to love, just like you!

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History of Baklava and Spanakopita Written by Alexia Cousoulas | Illustration by Jade Booker

M

any delicacies are both sweet and savory; baklava and spanakopita are two of them.

Baklava is a traditional Greek dessert that has a rich history. This dessert is made up of layered pastry, nuts, syrup, and honey and it has become a treat that is enjoyed in the Middle East and all over the world. On the other hand, spanakopita is a savory dish that encapsulates true Greek culture. Most people would commonly know this dish by the name of “spinach pie.” Spanakopita is also a layered dish, similar to baklava, where the ingredients are spinach, feta, and filo (also known as phyllo) dough. This filo dough is basted in warm butter and layered with a spinach, herb, and feta mixture. The one thing both of these dishes have in common is that they both use filo dough. Filo in Greek and Middle Eastern culture is a universal pastry that can be used in both sweet and savory recipes. What’s not to love?

Here are some facts about filo: it is extremely delicate and the more you layer it, the better it tastes. When cooking or baking, it is crucial that in between each layer of filling, you join the layers by brushing melted butter or oil in between. This method is encouraged because it adds crispness to the dish and keeps the layers and filling in place. Often, people confuse puff pastry and filo dough; the primary difference between the two is that the butter is mixed in with the rest of the puff pastry ingredients, whereas in filo dough, the butter gets brushed on top.

Filo is quite peculiar because it comes frozen and once you expose the filo to the air, it dries out very quickly. You also have to thaw it perfectly, so that it is easy to work with. If you use it before it's completely thawed, your dish can become soggy. But, why does it dry out so fast?

Filo is such a thin pastry and all of its ingredients aren't moisture-retaining. Which basically means that there is no fat.

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This ingredient is made up of a combination of flour, salt, water and oil that is kneaded and stretched. When you are cooking and exposing the filo to air, the wide surface area quickens evaporation, which causes it to dry out. One way to prevent this from happening while cooking is to cover the filo you are not using with a wet cloth or some sort of covering.

The history of filo goes back to ancient times and it has become a representative ingredient of Greece, Turkey and the Middle East. Filo branches from the Greek word "leaf." However, the Greeks did not invent this crispy and multi-versed pastry. Filo goes back to the ancient Egyptians and the medieval period. During this time, migratory tribes in Turkey created layered pastries by rolling sheets of dough into really thin layers; this recipe was not identical to filo today, but the motions are just the same. Although different tribes created this layered pastry, it has adjusted since that time. On the other hand, the Persians were the ones who adapted this ingredient into a more intricate dish, commonly known as Baklava. Baklava is a pastry with the same base as spanakopita; they both use filo. But, Baklava, a Middle Eastern dessert, is filled with chopped nuts, syrup, and honey. This dessert was one of the most popular pastries in the Ottoman Empire.

Today, Middle Eastern families frequently include these dishes on holidays and family gatherings. Many of these Middle Eastern cultures, (Greek, Turkish, Arabic, Israeli and others) have also opened up markets and shops serving these delicacies. By doing so, they have reached a large cross section of people who may not be familiar with these tastes. Food has become a teaching tool within different cuisines and their origins.

Although no one is sure when or where exactly these dishes originated, they both come from the same roots. One thing that will always be certain is that they are both made with love and passion for one’s culture passed through the generations.

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SHOTS

vs. SHOTS

Written by Julia Favaro | Illustration by Brynee Baird

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ellness shots are a quick and easy way to sneak extra nutrients into your diet. They can be found in most health food stores, but why bother breaking the bank over a two ounce shot when you can make your own!

Ingredients: - 1 cup ginger root cubed - ¼ cup lemon juice - 1 cup pineapple cubed - ½ cup coconut water - ½ cup fresh orange juice - 1-2 pinches cayenne pepper

Instructions: 1.

2.

3.

Add all ingredients to a blender. Blend until combined.

Pour mixture through a mesh sieve into a bowl.

Transfer the juice into bottles and store in the refrigerator.

Ingredients:

Instructions: 1.

2.

3.

4.

5.

6.

Peel and cube the beets and carrots. Then, peel the lemon.

Add 2 cups of water to a juicer or blender.

Add the rest of the ingredients.

Blend until combined.

If using a blender, use a fine mesh cloth to strain the juice into a bowl.

Store in the refrigerator.

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Instructions:

- 2 cups spinach 1.

- 1 tbsp. spirulina 2.

- 2 oz wheatgrass 3.

- 1 thumb ginger 4.

- 1 thumb turmeric - ¼ tsp. black pepper 5.

- 6 kale leaves - 1 cup arugula - 1 whole lemon peeled - 2 cup coconut water

Ingredients: - ¼ cup apples - ¼ cup beets - ¼ carrots - ¼ cup lemon - 2 cups water - ¼ cup grated turmeric root

Peel ginger and turmeric thumbs.

Add all ingredients to a blender.

Blend until combined.

Use a fine mesh cloth to strain the juice into a bowl.

Store in the refrigerator.

The wellness shot’s counterpart, the alcoholic shot, may not be packed with antioxidants but still brings a good time. No need to squirm from the taste of a strong shot of liquor when you make these delicious recipes. Continue reading to explore easy alcoholic shot recipes that go beyond plain hard liquor.

Ingredients: - 1 tsp. honey - 2 tbsp. sugar sprinkles - 4 clementines freshly squeezed - ½ cup citrus vodka - ½ cup triple sec - 1 cup ice - Mint leaves for garnish

Instructions: 1.

2.

3.

Dip the rims of each shot glass in the honey and sugar.

Add orange juice, triple sec, vodka, and ice to a cocktail shaker.

Shake, strain, and garnish with mint leaves.

Instructions: Ingredients: - 1 oz. vodka - ½ oz. chambord - ½ oz. triple sec - 2 raspberries - 2 lime wedges

1.

2.

3.

4.

5.

Fill a cocktail shaker with ice.

Add vodka, triple sec, chambord, and raspberries.

Shake until cool.

Strain into 2 shot glasses.

Squeeze lime wedges over the shots.

Ingredients: - 6 pieces of pineapple - 8 mint leaves - 1 tsp. sugar - 1 ½ oz. vodka - ice cubes

Instructions: 1.

2.

3.

Muddle the pineapple, mint leaves, and sugar in a shaker.

Add vodka and fill with ice.

Shake, strain, and serve.

spring 2024 | 39

SWEET BREADS

WITHOUT BORDERS Written by Delia Rangel | Photos by Ella Fling

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hether biting into a Mexican concha or a piece of Japanese melonpan, each bread carries centuries of tradition and cultural significance. Sweet breads are more than just a treat; they are a universal language shared by many different cultures. Broaden your culinary horizons and embark on a sweet journey to discover the stories behind these recipes.

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Conchas - Mexico

o

“pan de oro,” trans late st

“b

ld,” f go o ad re

chas translat

es

to

“s

ll,” he

The concha is an iconic character in the world of Mexican sweet breads, or “pan dulce,” with its roots tracing back to Europe.

Its name translates to “shell,” paying homage to its seashell-like appearance. A light airy bread with a delicate sugar topping, the concha doesn’t disappoint. Traditionally, conchas rock a classic white or brown shade topping, but you can find many more vibrant hues, such as pink, blue, and yellow.

Conchas are often enjoyed throughout the day, paired with a morning cup of “cafecito”, Cuban coffee, or savored after dinner. While the concha may be the most well-known, there is a cast of over 2,000 different types of Mexican pan dulce.

C on

Pandoro - Italy Pandoro, a star-shaped cake, is an Italian treat with origins that date back to the Renaissance. The brioche-like cake has a mild vanilla flavor and is gracefully dusted with powdered sugar. Its original name, “pan de oro,” translates to “bread of gold,” an ode to its luxurious past, when chefs adorned their cakes with real gold dust. While the days of gold-dusted cakes are no more, the bread’s golden hue remains thanks to the rich egg yolks in the recipe. It’s a rare sight to enter an Italian home during Christmas time and not find Pandoro on the table, a tradition as timeless as the stars in the sky.

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Kardemummabullar - Sweden This knotted bun is a traditional Swedish delight made with cardamom. With its soft, chewy dough and sweet, buttery cardamom filling, twisted into knots and topped with slivered almonds, this bun is a true Swedish staple. The name translates to “cardamom buns,” and these buns are typically enjoyed on Saint Lucia’s Day and Christmas, adding a bit of spice to these festive celebrations. While cardamom is not native to Sweden, it quickly became a staple ingredient when traders introduced it during the Middle Ages. Every bite of kardemummabullar is a taste of Swedish history and tradition.

Melonpan - Japan Melonpan is a well-known Japanese treat, featuring a soft, sweet bread wrapped in a crunchy cookie crust.

Despite its name, traditional melonpan does not taste like melon at all and is instead named for its topping, which resembles the pattern of cantaloupe skin. Many people compare melonpan to conchas, as they both feature a hard sugar topping. Some modern variations, however, incorporate melon flavors and even coloring to resemble the fruit. The origins of melonpan lie in the desire to recreate the muskmelon, a luxurious fruit in 20th century Japan. Today, the sweet bread can be found in a variety of styles - studded with chocolate chips, coated with matcha, or even filled with ice cream.

While melonpan is mild in flavor, its appeal lies in its sweet, textured topping. Every bite is a testament to the creativity found in Japanese baking.

"Many people compare melonpan to conchas"

Hot Cross Buns - England Hot cross buns are subtly sweet, studded with dried fruit, topped with icing, and have an intriguing past. These buns are an Easter staple that rose to popularity in 12th century England, but their origins pre-date Christianity. In 1582 London, hot cross buns were temporarily banned due to a belief that they have supernatural powers, including curing illnesses and warding off evil. Queen Elizabeth I eventually banned them entirely, with exceptions for Easter and its related holidays.

If you’re lucky enough to get your hands on one, you’ll be sinking your teeth into a piece of culinary history.

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Mandazi - East Africa Mandazi, a subtly sweet bite that harmonizes well with any dish, is a sweet fried bread similar to a beignet, spiced with cardamom or cinnamon. These treats are often referred to as “East African Doughnuts,” and their name translates to “fried dough” in the Kiswahili language.

These fried breads trace back over four centuries ago to the villages of East Africa, and even centuries later, the significance of Mandazi has remained, seen as an East African staple.

Pão de Deus - Portugal Translated to “God’s bread,” this Portuguese treat combines a soft brioche base with a delicate coconut topping, showered with powdered sugar. Typically flavored with lemon zest, vanilla, or rum, the buns are baked until golden brown, which creates its crunchy top. Pão de Deus is commonly enjoyed for breakfast in Portugal throughout the year, and especially on All Saints’ Day. These heavenly breads showcase Portugal’s rich culinary history and the fusion of flavors that make Pão de Deus a year round delight.

Across the globe, sweet breads hold immense cultural significance, with recipes that have been passed down for centuries. Each bite carries with it a rich history and story of tradition. We encourage you to broaden your food passports and explore the world of sweet breads.

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Behind the Scenes With

Chef Collins

Written by Scarlet Ottley | Photos by Lars Jendruschewitz

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fter years of working in the restaurant business, life had become too routine for Chef William Collins. He was stuck preparing the same few dishes day in and day out. One night, Syracuse University Chancellor Nancy Cantor stopped in for dinner at Collins’ downtown restaurant, as she did frequently. After an incredible meal, Cantor looked to Collins and said, “why aren’t you working for me?”

I had the chance to speak with Collins about the art of cuisine, and where his passion for it lies.

Becoming a professor at SU was a perfect opportunity for Collins to combine his passion for cooking and teaching and leave his now redundant routine in the restaurant business behind. And so, he jumped at the chance.

Cooking is never what Chef Collins pictured when he envisioned his future. To Chef Collins, cooking was merely a, “Failure in all other attempts of other careers.”

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Chef Collins was the youngest of 5 siblings in his childhood home. As his brothers and sisters went off to college, Collins was left home with his mother, where the two quickly bonded in the kitchen. These fond memories with his mom are where his love for cooking was born.

Collins had tried several other careers, although nothing was quite as fulfilling as life in the kitchen had been.

“I was terrible at finances, but I had always found myself working at a restaurant in the front of the house,” said Collins. “Then I got married, and my wife told me I should go to culinary school; so I did.”

And thus, it all began.

Chef Collins' transition into Professor Chef Collins was an exciting one. He had always loved teaching. From teaching sailing and soccer at a young age to instructing others at his restaurants, he had always found a sense of joy in teaching.

Now after teaching hundreds of students and hosting multiple 4-hour classes a week, Chef Collins shared, “I am incredibly fortunate to have the position that I do because it’s something that I love, and I have the opportunity to teach a new generation a life skill that they can use in the future, and that to me is incredibly gratifying.”

Collins explained that he doesn’t have one favorite recipe from his extensive collection; it simply depends on what he’s in the mood for. However his signature dish, served at nearly all of his restaurants, is risotto.

From a gorgonzola and leek risotto to a pear and almond dessert risotto, there are so many unique ways to prepare this dish. This creativity behind cuisine is Collins’ favorite part.

Like many of us, Collins shares the same aversion in the kitchen.

“Cleaning up,” he laughed. “When I was the executive chef in restaurants, I had a whole entire kitchen staff to clean up for me, but now I have to clean everything myself.

Although it really doesn’t bother me that much, after all I am a really good dishwasher!”

Chef Collins and his culinary expertise has left a lasting impression on his students.

Despite working at world renowned restaurants like Nobu and Tribeca Grill, Chef Collins teaches that great dishes don’t have to be something extremely complicated to be delicious and that cooking really isn’t as tantalizing as it may seem. The key to great cooking is letting your creativity flow and simply having fun with it.

“There are so many different ways you can go with risotto,” Collins said. “You start with a blank canvas, and you can do anything you want with it.”

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PR Syr How Luis Colon Torres made a name for himself 1,793 miles away from home.

Written by Julia Virnelli | Photo by Theo Stewart

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uis Colon Torres pulled up in front of his soon-to-be new restaurant in a Cadillac Escalade, with his daughter in the passenger's seat. In his daughters lap, sat their French Bulldog.

“I would have never imagined in my life that I could have these things,” Torres confessed.

“Now, I have this drive. I want to leave a legacy for my children.”

In 2018, Torres moved from Puerto Rico to Syracuse, New York with nothing but his family, and his ambition.

“I was very homesick,” Torres said. “It was tough, you come here with nobody.”

Torres had lived in Rochester for a bit of his life, but spent the majority in Puerto Rico with his father and aunt. His father and aunt stayed in Puerto Rico when Torres decided to move, making his transition even harder.

Torres started out as a truck driver in Syracuse, working day and night to save up money.

Torres’ consistent perseverance is what opened up countless opportunities for him.

One of these being Guadalajara, a Mexican restaurant in downtown Syracuse.

Two years ago when Torres bought Guadalajara, the restaurant was crumbling.

Changes needed to be made fast in order to keep the business open. Despite this rough start, Torres saw potential.

“I know myself,” he said. “I know what I can turn it into.”

For a year Torres worked seven days a week building Guadalajara into what it is today. With a focus on revamping the space, consistency in service, and improved food and drink quality, Guadalajara has turned into one of Syracuse’s most beloved Mexican restaurants.

There was one moment Torres vividly remembers, where he felt all of his hard work come to life. He had the idea for the iconic Guadalajara logo at 3 a.m. one morning. He woke up, quickly pulled out a notebook, and sketched the word Guadalajara, replacing the J with a curved red pepper. When this logo finally made it outside the restaurant, it felt like a dream come true for Torres.

He was so proud that he even got the logo tattooed onto his arm.

Now, Torres is working on his next project, 809 Lounge & Restaurant. This new location is part of a business in Rochester, the 809 Sports Bar and Restaurant.

This new location will feature upscale Puerto Rican food, live music, a full bar, and a community feel.

“In Syracuse we have good Puerto Rican food, but we don't have the whole experience,” Torres said. “We don’t have a full Puerto Rican restaurant. And that’s what I want to bring in.”

Besides creating a Puerto Rican restaurant, Torres wants to establish a safe haven for the Latino community in Syracuse.

“The word I always like to use is safe,” Torres said. “Here, for the Latino community, we don’t really have a safe place to hang out.”

Torres discovered his love for food through selling empanadas on the sides of the street in Puerto Rico. Now owning two restaurants, Torres considers his trajectory to be surreal.

Torres didn’t come from much. He moved away from what he knew for the hopes of something bigger. His story is one of, “hard work, persistence, tears, stress, and believing in yourself.”

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Brews &

Bites

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Written by Jenna Byers | Photography by Jack Henry As a brewer aficionado, I couldn’t help but explore the Syracuse brewery scene with the goal of finding the best places to enjoy a beer. Over the span of two weeks, I had the pleasure of trying four local breweries: Meier’s Creek, Now & Later, Buried Acorn, and Talking Cursive.

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Meier's Creek

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First off, Meier’s Creek. With a homey atmosphere, live music, fun merch, and award-winning chicken wings with a pickle dry-rub, Meier’s Creek checked all the boxes. The waitstaff at Meier’s is knowledgeable and eager to help.

This brewery’s food options pair well with the light beer they serve. Whether you order the fried cheese curds, fries, or the award winning “pickle wings,” the bold flavors and incredible pairings make Meier’s Creek a must visit in Syracuse. Overall, the service was timely, and food was prepared well. I am already planning my next visit!

Now & Later

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The atmosphere of Now & Later in Tipperary Hill is vastly different from that of Meier's Creek. If your looking for a big open bar with a more relaxed feel, this garage-like brewery is for you. Now & Later is a spot that has a cooler of countless beers, also tasty IPAs and sweet “Beermosas.” Their food menu is a lot more limited, so eat ahead of time before stopping into this bar.

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Buried Acorn Founded in 2018, Buried Acorn offers over 32 varieties of their beer on tap. Their food menu includes classic bar foods, concluding wings, burgers, and flatbreads. This brewery is the perfect spot to chill after a long week, and I am excited to go back.

Talking Cursive Our final stop was Talking Cursive in downtown Syracuse. A woman and veteran owned brewery, Talking Cursive serves craveable sweet beers that pair perfectly with their traditional bar food. With unique named beers like “Keep Calm and Orange On,” this spot is the definition of a classic brewery. The staff here is friendly and personable, contributing to their welcoming atmosphere. Whether you’re in the mood for a personal pizza, a classic pretzel, or just a beer, this bar has it all.

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Grab a Written by Kira Donegan Illustrations by Dorothea Dolan

S

glass

ometimes you just need a drink. A long day of classes, a long day at work, or just a random Tuesday afternoon. But, how can you possibly enjoy a refreshing glass of whatever, when you don’t know what glass to use? Read below to learn about bowls (the part that holds the liquid), stems, mouths (where you drink from), and more to enhance your sipping experience.

Red, White, and Flute For each type of wine, there is a specific glass to help enhance the flavors.

Red requires a rounder, larger bowl to swirl and aerate the wine. Enjoy some Merlot, Cabernet, Syrah/Shiraz, Pinot Noir, and more. Just be sure not to spill it on your carpet!

Looking for a sweeter taste? White wine is up next. This wine requires a smaller mouth to reduce oxidation. A longer stem also keeps the drink cooler.

Now, perhaps the fanciest of all, sparkling wine. Sure, you may not be attending a red carpet, but it helps to know that an even smaller mouth and long thin bowl will keep those bubbles afloat.

Margaritaville Jimmy Buffet’s iconic song comes with a story of glassware.

The Margarita glass includes an upside-down bell-shaped bowl, with a wide mouth, and a long stem to hold it up.

Take a sip of this sweet drink on the beach or on your couch!

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Whiskey, Neat Whiskey isn’t just for rugged bars. An Old Fashioned glass (or rocks or lowball glass) is a tumbler that can be enjoyed by all… within the legal limit. While there are multiple glasses for whiskey types, this infamous glass is stout and sturdy with a wide base and mouth for mixing ingredients with that tangy taste.

Scotch on the Rocks The cousin of whiskey, Scotch is thanks to our Scottish friends and malted barley. The rocks glass is the best glass for this beverage. The smokier taste is perfect for those with more refined palate.

Creative Cocktails

For those looking for a mix of flavors, cocktails are the way to go. The lowball glass was mentioned for Whiskey, but cocktails have two other vessels to keep in mind.

First up: the classic cocktail glass, with a large funnelshaped mouth perfect for enjoying the scent of your drink and a long stem.

A highball glass is the perfect glass for cocktails that involve a lot of non-alcoholic mixer, poured over ice.

The glass is a tall, straight cylinder with a medium width, perfect for enjoying your Bloody Mary through a straw.

Good Ol' Beer A fan favorite and a college staple. Apart from the classic bottle, there are a variety of glasses. This includes the pint glass (the most popular), the wheat beer glass for wheat beers, the goblet for heavier beers, the tulip for pale ales, the snifter glasses for those packed with aroma (also used for wines), and the flight glass for trying multiple at the same time.

Choosing the right glassware supplements the drinking experience, no matter the beverage. So the next time you go for a drink, don’t forget the glass (or cup)!

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Written by Alexandra Leon Guerrero | Photo by Ella Fling

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he “It-Girl” cocktail of the year, this simple, yet elegant drink is designed to give you a boost and buzz for whatever the occasion may be. Despite its simple ingredients, this drink is a definite crowd pleaser. Feel free to pull out this recipe when trying to impress a date or a group of your friends, or take inspiration from our simple variations to help cater to all interests.

The Classic:

Instructions:

Ingredients:

1.

2.

- 2 oz. vodka - 1 oz. room temp. espresso (or strong coffee, like cold brew) - 1 oz. coffee liqueur (Kahula) - ½ oz. simple syrup - coffee beans, for garnish

3.

4.

Add ice into a cocktail shaker.

Measure and add all of your ingredients into the shaker, and vigorously shake until you get a chilled, frothy consistency.

Strain your drink into a martini glass, and garnish with coffee beans if desired.

For variations, follow the same procedure with the altered ingredients.

Make it Irish:

Zero Proof:

Ingredients:

Ingredients:

- 2 oz. vodka

- 2 oz. of your favorite zero

- 1 oz. room temp. espresso

proof spirit

(or strong coffee, like cold brew)

- 1 oz. room temp. espresso (or

- 1 ½ oz. Baileys Liqueur

strong coffee, like cold brew)

- ½ oz. simple syrup

- ½ oz. simple syrup

- coffee beans, for garnish

- coffee beans, for garnish

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