SPORK
Photo: Leah Hirschman
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SPORK Princeton High School’s food and dining magazine EDITOR-IN-CHIEF MANAGING EDITOR
Leah Hirschman
VISUALS DIRECTORS
John Liang Caroline Tan
COPY EDITORS SOCIAL MEDIA REPRESENTATIVE BUSINESS MANAGER FOOD MANAGER PHOTOGRAPHERS
STAFF
CONTRIBUTORS
ADVISER
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Zoe Alcott
Allison Kanter Patrick Zhang Coco Mi Andrew Yan Natalia Thomas
Letter from the editor Autumn has always been my favorite time of the year. As the leaves start to change color and the weather begins to cool, the whole world seems to get a little cozier. On a chilly fall day, there’s nothing better than making a hearty meal to feed the soul. In this issue, we hope to provide you with a mix of classic autumn flavors and new tastes that you can savor with both friends and family. Whether you are a more traditional or adventurous foodie, there is certainly a recipe for you. Enjoy!
Sarina Bialow Victoria Shwe Heather Wertenbaker Elizabeth Chuei Anjana Iyer Julia Karns Nikita Khatri Julia Knigge Lauren Liu Hannah Quan Anika Sonig Isabella Stier Ashley Tumpowsky Nayha Zahid Maggie Zhang Lilly Armstrong Anushka Bhatia Nathaniel Boutross Jacqueline Buford Amelia Emison Olivia Estes-Downs Shoshi Henderson Olivia Intartaglia Caren Ju Alana King Nicole Samios Leah Schmult Dan Shen Katie Stewart Pooja Tetali Ruby Voge Charlotte Walker
Zoe Alcott
What’s inside 4
Bread and Butter
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Buddha Bowls
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Thanksgiving Reinvented
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Cast-Iron Skillet
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Root Veggies
Lisa Goldsmith
Photo: Caren Ju
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Michael Ramirez ‘18: Cuban Steak Sandwiches (Miami) Ashley Tumpowsky ‘22: Sprinkles Cupcakes (Los Angeles) Becky Kazenoff ‘18: Make-Your-Own Vegetarian Salad (Florida) Amelia Emison ‘22: Rainbow Bagel w/ Cannoli Filling Cream Cheese (DC)
Angel Musyimi ‘19
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Sour dough Turtle Brea
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Hannah Quan ‘20
SPAIN Pintxos Natalia Thomas ‘18 Graphics: Jaqueline Buford and John Liang
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Bread and Butter Salted Caramel Butter
Adapted from Genius Kitchen ¼ cup sugar 3 tablespoons water ¼ cup heavy cream 8 tablespoons (1 stick) unsalted butter (softened) ¼ teaspoon vanilla extract ½ teaspoon sea salt 1. Combine the sugar and water in a small saucepan. 2. Bring to a boil and boil until caramelized (about 5-6 minutes). 3. Take off heat and stir in the heavy cream then let cool. 2. In a medium sized bowl, combine the cooled caramel, butter, vanilla, and salt. 3. Form the mixture into a log and refrigerate until ready to use.
Cream Cheese Cranberry Bread Adapted from Julie’s Eats and Treats
1 cup butter, softened 1 (8 ounce) package cream cheese, softened ½ cups sugar 1½ teaspoons vanilla 4 eggs 2 cups flour 1 ½ teaspoons baking powder ½ teaspoon salt 2 cups cranberries (fresh or frozen) ½ cup chopped pecans (optional) 1. Preheat oven to 350°F. 2. In a large mixing bowl, cream together butter, cream cheese, sugar, and vanilla. 3. Add eggs one at a time, beating well after each addition. 4. In another bowl, combine flour, baking powder, and salt. Slowly mix into wet batter until fully combined. 5. Fold in cranberries and nuts. 6. Pour finished batter into a greased loaf pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Apple Butter
Adapted from Destination Delish 4 medium apples, peeled, cored, chopped Juice of 1 lemon 2 cups water 1 teaspoon vanilla extract ¼ cup brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1. Place all ingredients in a saucepan. Stir to combine. 2. Bring mixture to a boil. 3. Turn down to low and simmer for 45 minutes. 4. Transfer the mixture to a food processor. 5. Blend until the mixture reaches a smooth consistency.
4 Recipes compiled by: Lilly Armstrong, Charlotte Walker, Alana King, Olivia Intartaglia
Photo: Heather Wertenbaker
Whipped Cinnamon Butter Adapted from Handle the Heat
Apple Cinnamon Oatmeal Bread Adapted from Lovely Little Kitchen
For bread: 2 cups all-purpose flour 1 cup old fashioned oats ¼ teaspoon salt 2 teaspoons cinnamon 2 teaspoons baking powder 1 cup granulated sugar ¾ cup vegetable oil 2 eggs beaten ½ cup plain nonfat Greek yogurt 1 cup applesauce (homemade or chunky style) ½ teaspoon vanilla extract For glaze: 1 cup powdered sugar (add more if needed to thicken) ¼ cup applesauce
2 sticks (8 ounces) unsalted butter, at room temperature 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg (optional) Pinch of salt ¼ cup + 2 tablespoons pumpkin puree ¼ cup honey 1 teaspoon vanilla extract 1. In a large bowl, using an electric mixer, beat the butter until fluffy. 2. Add the cinnamon, nutmeg, salt, and one tablespoon of pumpkin puree. 3. Mix this together unitl well combined. 4. While beating, gradually add in the rest of the pumpkin. 5. Add the honey and vanilla and beat for two minutes or until thick and fluffy.
1. Preheat oven to 350°F, and grease a loaf pan. 2. In a large bowl, mix flour, oats, salt, cinnamon, and baking powder together by hand. Set aside. 3. In another bowl, stir together the sugar, oil, eggs, yogurt, applesauce, and vanilla. Stir into the dry ingredients, using your hands, until combined. 4. Scoop the batter into the loaf pan and bake 45-48 minutes, or until a toothpick inserted into the center comes out clean. 5. Remove from the oven. Whisk together the powdered sugar and applesauce for the glaze. 6. When the bread has cooled just a bit, pour the glaze over the top. It will settle into the cracks and keep the bread moist. The glaze should set, but still remain slightly sticky.
Pumpkin Bread
Family recipe from Lilly Armstrong 4 beaten eggs 1 cup oil 2/3 cup water 3 cups sugar 15 ounces canned pumpkin 3 ½ cups flour, sifted ½ teaspoon baking powder 2 teaspoons baking soda 1 teaspoon ground cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1. Beat the eggs. Add oil, water, sugar, and pumpkin. Mix these ingredients in a large bowl. 2. In a separate bowl, sift together flour, baking powder, baking soda, and spices. 3. Mix the dry ingredients in with the wet. Pour batter into greased loaf pan. 4. Bake at 350°F for 1 hour.
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Farro Burrito Bowl
Buddha Bowls
Adapted from Cooking Light Serves 4 3 tablespoons olive oil 2 tablespoons fresh chopped cilantro 2 tablespoons fresh lime juice 2 teaspoons honey ¾ teaspoon ancho chile powder ¾ teaspoon salt ½ teaspoon black pepper 2 cups cooked farro 2 cups grilled vegetable mixture, coarsely chopped 15 ounces canned black beans, drained 3 ounces queso fresco, crumbled (about ¾ cup) 1 medium avocado, sliced 1.
Combine first 7 ingredients in a medium bowl, stirring with a whisk. Reserve 1 ½ tablespoons cilantro mixture. 2. Add farro to remaining cilantro mix and toss to coat. 3. Divide farro, grilled vegetables, beans, cheese, and avocado among 4 bowls. Drizzle with reserved mix.
Sweet Potato Chickpea Buddha Bowl Adapted from Minimalist Baker Serves 3 VEGETABLES 2 large sweet potatoes, halved ½ red onion, sliced in wedges 2 tablespoons olive oil 1 bundle broccolini, destemmed and chopped 2 handfuls kale, destemmed ¼ teaspoon each salt + pepper CHICKPEAS 15-ounce canned chickpeas, drained and dried 1 teaspoon cumin ¾ teaspoon each chili powder + garlic powder ¼ teaspoon each salt + pepper ¼ teaspoon turmeric TAHINI SAUCE ¼ cup tahini 1 tablespoon maple syrup ½ lemon, juiced 2–4 tablespoons hot water to thin 1. Preheat oven to 400°F and arrange sweet potatoes and onions on a baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes is well-coated and placed skin-side down. 2. Bake for 10 minutes, remove from oven, flip sweet potatoes, and add broccolini. Drizzle broccolini with a bit of oil and season with salt and pepper. Bake for another 8–10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch of salt and pepper. Bake for another 4–5 minutes, then set aside. 3. While vegetables are roasting, heat a large skillet over medium heat. 4. Add chickpeas to a mixing bowl and toss with seasonings. 5. Once hot, add chickpeas and 1 tablespoon oil to pan and sauté, stirring frequently. If chickpeas are browning too quickly, turn down heat. Cook for about 10 minutes at slightly above medium heat. Once the chickpeas are browned and fragrant, remove from heat and set aside. 6. Whisk tahini, maple syrup, and lemon juice. Add hot water until sauce is thin enough to be poured. Set aside. 7. To serve, slice sweet potatoes into bite-size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
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Photos: Sarina Bialow, Victoria Shwe Recipes compiled by: Shoshi Henderson, Olivia Estes-Downs
15 Spring Street Princeton, NJ (609) 454 -5627
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Photo: Caren Ju
Roasted Red Pepper and Carrot Soup
Adapted from Rachel Ray Mag
thanks reinve
4 tablespoons olive oil 1 small yellow onion, thinly sliced 4 large carrots, peeled and chopped 2 cloves garlic, finely chopped 4 cups chicken/vegetable stock 2/3 cup rinsed canned cannellini beans 7 ounces roasted red peppers 1 tablespoon apple cider vinegar 3/4 teaspoon fine sea salt 1. Heat 2 tablespoons olive oil in a large pot over medium heat. 2. Add the onion and cook, stirring occasionally for 5 minutes, until translucent. 3. Add the carrots and garlic and cook, stirring often, until the carrots are lightly golden, about 6 minutes. 4. Add the stock, beans, red peppers, vinegar, and salt. 5. Simmer until the carrots are tender and the beans break down, about 20 minutes more. 6. Using a blender, purĂŠe the soup for about 1 minute. Refrigerate until cold. 7. Before serving, stir in 2 tablespoons olive oil.
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Bored of your typical Th Looking for a bit of a cha our favorite classics and
Goat Cheese, Potato, and Onion Tart
Adapted from BBC Good Food 9 ounce pack of shortcrust pastry ¼ stick (4 ounces) butter 1 tablespoon olive oil 2 onions, sliced 1 medium potato, peeled and sliced 2 garlic cloves, crushed 2 tablespoon fresh thyme 5 ounces goatcheese, broken into pieces 3 eggs 7 ounces crème fraîche
sgiving ented
1. Preheat oven to 360°F. 2. Roll out the shortcrust pastry so it is large enough to fit a deep 23 centimeter loose-bottomed tart tin. 3. Line the tin with the pastry. Chill for 30 minutes. 4. Line the pastry with greaseproof paper, fill it with baking beans, and bake for 15 minutes. 5. Remove the paper and beans and return the tin to the oven until the pastry is golden, about five minutes. 6. Remove the pastry, set it aside, and reduce the oven to 340°F. 7. Heat the butter and oil in a large frying pan, then add the onions and potato and cook over a very gentle heat for 10-15 minutes, stirring occasionally, until golden and tender. 8. Season to taste and add the garlic and thyme leaves, cooking for 3 minutes more. 9. Tip into the pastry and spread the goat cheese evenly on top. 10. Whisk the eggs and crème fraîche together, season to taste, and pour into the pastry. 11. Bake for 30-35 minutes until lightly golden brown. Serve warm.
Thanksgiving dinner? ange? Try these twists on mix things up this year!
Recipes compiled by: Julia Knigge, Katie Stewart, Dan Shen
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thanksgiving reinvented
Adapted from Natasha’s Kitchen Serves 8-10 slices Pumpkin Cheesecake Crust: 1 ½ cups graham cracker (from about 12 whole graham crackers) 1 tablespoon sugar ½ teaspoon cinnamon 6 tablespoons (¾ stick) melted, unsalted butter Pumpkin Cheesecake Filling: 3 (8 ounce) packages cream cheese, room temperature 1 ½ cups (9 ounces) packed light brown sugar 15 ounce can pumpkin pie mix or purée 4 large eggs ¼ cup sour cream 2 tablespoon all-purpose flour 2 teaspoon pumpkin pie spice ¼ teaspoon salt 1 tablespoon real vanilla extract
1 Honey Crisp apple, shredded 2 slices of sourdough bread edges, trimmed ½ cup milk 1 pound ground turkey ¼ cup lightly packed chopped parsley 3 leaves sage chopped ½ teaspoon poultry seasoning ¼ teaspoon black pepper ¼ teaspoon kosher salt ½ cup dried cranberries 1 large egg 1 tablespoon olive oil ½ cup white wine vinegar ½ medium onion, diced 2 cloves garlic, diced 2 tablespoons flour 1 ½ cups chicken stock
For the crust: 1. Preheat oven to 350˚F. 2. Pulse graham crackers in a food processor until fine crumbs form. In a medium bowl, stir together cracker crumbs, sugar, cinnamon, and melted butter. 3. Transfer into a 9-inch springform pan and press crumbs into the bottom, going about a ½ inch up the side of the pan. 4. Bake at 350˚F for 8 minutes. Remove from oven; cool to room temperature. For the filling: 1. Preheat oven to 350˚F. 2. In the bowl of your mixer with the paddle attachment, beat the softened cream cheese and 1 ½ cups brown sugar on medium speed until light and fluffy, scraping down the bowl. 3. In a separate bowl, using a whisk, stir together pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until combined. 4. Add pumpkin mixture to the cream cheese in the mixer and continue mixing on low speed just until well combined, scraping down the bowl as needed. 5. Transfer filling into the pre-baked crust and bake on the middle rack at 350˚F for 1 hour. 6. Turn off heat and let the cheesecake sit in the oven another 45 minutes with the door slightly propped open. 7. Remove from the oven, let cool to room temperature, cover with plastic wrap and refrigerate. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. 1. Shred apple with a grater and squeeze out the excess juice. Set aside. 2. Trim the edges from the sourdough bread and cut into small ½ inch cubes. Add bread to a bowl and pour milk over. Toss to coat and allow to soak for a few minutes. Squeeze excess milk from bread and add to a bowl with the ground turkey, herbs, spices, apple, dried cranberries and egg. 3. Gently mix together by hand until completely incorporated. The mixture will be slightly loose and wet. Use a small 1 ½ inch scoop or roll into 16 small balls, about the size of a golf ball. Set aside. 4. In a large skillet over medium heat, brown the meatballs in olive oil. Remove meatballs from pan and keep them warm. 5. Pour white wine vinegar into pan to deglaze it, scraping up the bits on the bottom of the pan. 6. Over medium heat sauté the onion until translucent, then add the garlic and sauté another minute. Add the flour and cook for a minute, stirring continuously. Gradually add the chicken stock, stirring to incorporate completely. 7. Add the meatballs back to the pan and turn to coat all over with the sauce. 8. Cover with lid and cook on low to heat through, a minute or two. Season with salt if needed.
10 Graphics: Caroline Tan, John Liang, Natalia Thomas
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Photo: Zoe Alcott
Cast
How to Cast iron skillets are an iron-alloy pan, essential pieces of cookware that can be used for many different dishes. Contrary to popular belief, cast iron skillets are different from regular pans and are valued for their ability to heat food evenly. This allows vegetables to cook faster and meats to brown better without having to go through the trouble of constantly rotating pans in the oven and adjusting the heat. Because cast iron is a very durable metal, the skillets are less likely to get damaged and can retain heat better than regular pans are able to. These properties make cast iron skillets advantageous over normal pans for frying and baking, especially because they can be used during the entire cooking process, unlike most nonstick pans that cannot be used both on the stovetop and in the oven. On top of this, cast iron can sear, roast, and even simmer meat, which many other pans are not capable of. Cast iron pans are also naturally nonstick and easy to clean; just remember to keep your pan seasoned to help maintain the nonstick properties. This can be done by heating the pan until it’s smoking hot, then rubbing in a little oil. Let it cool, then repeat this process a few
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more times. To clean a cast iron pan, rinse with hot water immediately after cooking. For the best use on a stovetop, preheat the pan so it has time to absorb the heat. Cast iron skillets are ideal for foods that have to be cooked at high temperatures. Meats that need a hard sear but shouldn’t be scorched, such as steak, perform beautifully in a skillet made of cast iron. Due to the even distribution of heat, the pan allows the surface of the meat to take on a deep brown color and crust without accumulating burnt, black bits at the bottom of the pan. A cast iron skillet is also good for stir frying because the pan’s ability to hold heat is similar to that of a wok. It cooks the meat in minutes while also allowing the vegetables to become crispy. If you desire perfectly golden-brown vegetables with a crunchy exterior crust, you can also use cast iron. Happy frying!
Article by: Anushka Bhatia Recipes compiled by: Nathaniel Boutross, Rube Voge
IRON Cast Iron Skillet Cornbread Adapted from Martha Stewart
1 cup yellow cornmeal 1 cup whole-wheat flour ¼ cup sugar ½ teaspoon baking soda 1 tablespoon baking powder 1 teaspoon coarse salt 1 large egg 1 cup low-fat buttermilk ¼ cup + 1 tablespoon extra-virgin olive oil 2 tablespoons honey
Shakshuka
Adapted from Serious Eats 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 1 large red pepper, stems, seeds, and ribs removed, thinly sliced. 1 fresh small hot chili, stems, seeds, and ribs removed, thinly sliced 2 to 3 cloves garlic, thinly sliced 1 ½ tablespoons sweet Hungarian or smoked Spanish paprika 2 teaspoons whole or ground cumin seed 1 can whole peeled tomatoes, crushed Kosher salt and ground black pepper Large handful minced cilantro, parsley, or a mix 6 eggs Sliced oil-cured black olives, feta cheese, or artichoke hearts, (optional) Crusty bread, for serving
For more cast iron skillet recipes, check out our website sporkphs.com!
1. Heat oven to 400°F. Preheat an 8-inch cast-iron pan. 2. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. 3. Fold wet ingredients into dry and mix until just combined. 4. Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth top with spatula. 5. Bake until golden brown, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges.
1. Heat olive oil in a cast iron skillet over high heat until simmering. Add onion, red pepper, and chili and spread into an even layer. 2. Cook, without moving, until vegetables on the bottom are soft, deeply browned, and beginning to char. 3. Add garlic, stirring, until softened and fragrant. Add paprika and cumin. 4. Immediately add tomatoes and stir to combine. Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley. 5.Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go, cook until egg whites are barely set and yolks are still runny. 6. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
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Recipes compiled by: Leah Schmult, Amelia Emison
T O RO
For more root vegetable recipes, check out our website sporkphs.com!
veggies
Honey Roasted Root Veggies Adapted from Food and Wine Serves 12 1 ¼ pounds parsnips, peeled and sliced ½ inch thick 1 ¼ pounds carrots, peeled and sliced ½ inch thick 1 ¼ pound celery root—peeled, quartered and sliced ½ inch thick 1 ¼ pounds golden beets, peeled and sliced ½ inch thick ½ cup extra-virgin olive oil ½ cup honey 1 tablespoon freshly chopped rosemary 6 thyme sprigs Salt and freshly ground pepper (to taste) 2 tablespoons sherry vinegar 1. Preheat oven to 425°F. In a large bowl, toss the root vegetables with oil, honey, rosemary, and thyme. Season with salt and pepper. 2.Divide contents between 2 large, sturdy rimmed nonstick baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. 3.Remove the foil and roast for 10 more minutes, until glazed. Return them to the bowl and stir in the vinegar. Then, re-season with salt and pepper. Try them on a ricotta pizza, wtih fried eggs, or by themselves.
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Photo: Victoria Shwe
Autumn Beans
Adapted from Taste of Home Serves 6
1. In a skillet, lightly fry the bacon. Then, remove bacon to a paper towel to drain. 2. Set aside 2 tablespoons of the bacon drippings. Saute the chopped onion in the drippings until tender and transparent. 3. Stir in the remaining ingredients and bring to a oil. Reduce heat and simmer, uncovoered, for about 20-25 minutes, stirring occasionally.
8 bacon strips, chopped ¼ cup finely chopped onion 1 cup apple cider 2 (16-ounce) cans baked beans, undrained ¼ to ½ cup raisins ½ teaspoon ground cinnamon
English Breakfast Tomatoes
Adapted from Eating for England Serves 1 2 tomato halves, seasoned with salt and pepper and drizzled with a little olive oil A pinch salt and pepper Bacon/sausage fat (use same pan used to cook bacon)
Fried Eggs
Adapted from Great Britain Chefs Serves 1 1 egg 1 to 1 ½ tablespoons of butter A dash of salt
1. Add a tablespoon of butter to a non-stick frying pan and place over medium heat. 1. Place the tomato halves, cut-side down, in the frying pan and 2.When the butter starts to foam, crack the egg into the cook in the bacon/sausage fat without pan, taking care not to break the yolk. moving for 2 minutes. 2. Gently turn over and season again. 3. Fry the egg until the whites are opaque but the yolk is stil 3. Cook for an additional 2-3 minutes until the tomatoes are runny. Season with salt and serve immediately. tender but are still holding their shape.
Recipes compiled by: Pooja Tetali, Nicole Samios
Photo: Zoe Alcott
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