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SPORK

Photo: Natalia Thomas

W I N T E R 2 0 1 8


SPORK Princeton High School’s food and dining magazine EDITOR-IN-CHIEF

Zoe Alcott

What’s inside 4

Punita Granatum

MANAGING EDITOR

Leah Hirschman

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Weird Kitchen Gadgets

VISUALS DIRECTORS

John Liang Caroline Tan

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Cookies!

COPY EDITORS

Allison Kanter Patrick Zhang

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Spill the Tea

SOCIAL MEDIA

Coco Mi

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Filipino Purple Potato

BUSINESS MANAGER

Andrew Yan

FOOD MANAGER

Natalia Thomas

PHOTOGRAPHER

Heather Wertenbaker

STAFF

Elizabeth Chuei, Anjana Iyer, Julia Karns, Nikita Khatri, Julia Knigge, Lauren Liu, Hannah Quan, Anika Sonig, Ashley Tumpowsky, Nayha Zahid, Maggie Zhang

CONTRIBUTORS

Lilly Armstrong, Anushka Bhatia, Nathaniel Boutross, Jacqueline Buford, Amelia Emison, Olivia Estes-Downs, Catherine Dyevich, Shoshi Henderson, Olivia Intartaglia, Alana King, Kate Rogers, Nicole Samios, Leah Schmult, Dan Shen, Katie Stewart, Pooja Tetali, Ruby Voge, Charlotte Walker, Cecily Weinstein

ADVISOR

Lisa Goldsmith

The Salad & Smoothie Market www.thesaladandsmoothiemarket.com thesaladandsmoothiemarket@gmail.com

The Candy Shoppe

www.thecandyshoppeprinceton.com

6 Spring Street Princeton, NJ 08540 (908) 455-5990


Photos: Heather Wertenbaker

Chicken, Brie, Fig, and Arugula Panini

Adapted from Panini Happy Makes 4

1 baguette, divided into 4 portions ⅓ cup fig jam ½ pound Brie, sliced ½ cup arugula ½ pound carved or sliced chicken breast 1. Heat the panini maker or grill pan. 2. For each sandwich: Slice off the dome of the baguette to create a flat grilling surface. Divide the baguette in half lengthwise to create top and bottom halves. Spread a few tablespoons of fig jam inside each baguette half. On one side, layer a few slices of Brie, a small handful of arugula and a few slices of chicken. Close the sandwich with the other baguette half. 3. Grill the panini until the cheese is melted and bread is toasted, 3 to 5 minutes.

Perfectly Pressed White Chocolate, Mascarpone, and Raspberry Paninis Adapted from Betty Bolte Makes 2

⅓ cup mascarpone cheese 1 oz high quality white chocolate bar ¼ teaspoon pure vanilla extract 4 teaspoons unsalted butter, softened 4 slices challah bread 2 teaspoons seedless raspberry preserves 12 fresh red raspberries 1. Blend mascarpone cheese, white chocolate and vanilla. Refrigerate until needed. Preheat grill pan. 2. Butter each challah slice and lay butter side down on a clean surface. 3. Spread cheese mixture evenly on two pieces of bread. Spread raspberry preserves evenly over cheese mixture. 4. Place remaining slices of bread on top to create two sandwiches. 5. Grill until bread is golden brown and filing is warm. 6. Garnish with powdered sugar, mint leaves and fresh raspberries.

Recipes compiled by: Charlotte Walker

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Photo: Heather Wertenbaker Article: Jacqueline Buford

Originating from the Middle East, pomegranates are famous for being a superfruit rich in vitamins and minerals like vitamin C, potassium, fiber, and antioxidants. They are in season from September to January. When strolling down the produce aisle, look for a deep purplish-red pomegranate that feels dense. Be sure to avoid cracked or soft ones! Removing the seeds of a pomegranate one at a time can be painstakingly laborious. Do not despair! There are a few efficient methods to deseed a pomegranate. 1) Cut the pomegranate in quarters. Gently bend each pomegranate slice outward. Take one section of the pomegranate and hold over a bowl, the seed should be facing downward. Use a spoon and whack the pomegranate repeatedly until the seeds to fall into the bowl. Repeat this process for the other portions of the pomegranate. 2) Another method to deseed a pomegranate is using a bowl filled with water. Take the pomegranate quarters and submerge them, use your thumbs to gently push the seeds off the skin. The pomegranate has varied significance in a few countries, such as Egypt, Greece, and India. In Ancient Egypt, the pomegranate was a symbol of prosperity and ambition. According to Ancient Greek myths, the pomegranate represents Persephone who eats this fruit in the underworld. In India, the pomegranate is associated with Bhoomidevi, the earth goddess. It is also seen as the symbol of prosperity and fertility.

Pomegranate 4


Recipes compiled by: Olivia Estes-Downs

Pear and Pomegranate Salad with Gorgonzola and Pomegranate Molasses Dressing Adapted from Food Network Serves 6

Pomegranate Molasses Dressing

3 tablespoons pomegranate molasses 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablsepoon honey Salt and pepper 2/3 cup olive oil 1. Whisk pomegranate molasses, vinegar, mustard, and honey in a medium bowl; season with salt and pepper. 2. Whisking constantly, gradually add oil until emulsified; season with salt, pepper, and more honey, if desired.

Pear and Pomegranate Salad with Gorgonzola 8 cups baby spinach or romaine lettuce 1 ripe pear, cut in half Âź cup pomegranate seeds 2 ounces Gorgonzola Pomegranate molasses dressing Pepper Honey

1. In a bowl, add the spinach or romaine. 2. Cut the pear into fans, and then slice again on the diagonal. Add the greens, crumble the Gorgonzola onto the salad, and then drizzle with the dressing. 3. Top with fresh cracked pepper and lightly drizzle the whole salad with honey.

Brussels Sprout Slaw with Hazelnuts and Pomegranate Adapted from Food & Wine Serves 8

1 cup hazelnuts 2 tablespoons hazelnut oil 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice Salt and pepper 1 pound brussels sprouts, finely shredded Seeds from 1 small pomegranate (ž cup) 1 loose cup shaved Parmigiano-Reggiano cheese (2 ounces) 1. Preheat the oven to 350°F. In a pie plate, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins. Coarsely chop the nuts. 2. In a bowl, whisk the hazelnut oil with the olive oil, vinegar, mustard, lemon zest and lemon juice and season with salt and pepper. Add the shredded brussels sprouts, pomegranate seeds and shaved cheese and toss well. Sprinkle the chopped hazelnuts on top and serve right away.

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Weird Kitchen Gadgets Dumpling Cube

Does making the exterior of dumplings take up too much time? The Dumpling Cube is a convenient tool that shapes dumplings so you don’t have to. This gadget is sold on Amazon for $19.99.

Corn Peeler

This cool gadget eliminates the pain of trying to cut off corn kernels and reduces the risk of cutting yourself. It is quick, easy, and a mess-free method of removing cooked kernels. It is available on Amazon for $14.99.

Avocado Slicer

Avocado toast lovers will thank you for this lifehack of a tool! Not only can it slice the avocado, but it also can core and scrape any extra scraps off the skin so you won’t miss any of your delicious avocado. This product is sold on Amazon for $9.99.

Stuffed Burger Press

Meat lovers - get ready for a unique,one-of-a-kind burger! This gadget allows you to customize your burger by stuffing it with anything you like: cheese, onions, and more. This nifty gadget is sold on Amazon for $14.99.

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Graphics: Caroline Tan Compiled by: Alana King, Leah Schmult, Nathaniel Boutross

Egg Cuber

Have you ever wanted something other than a regular old egg? This molds your egg into a square while cooking. You can get one of these on Amazon for only $12.88.


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Ginger Sandwich Cookies Adapted from Taste and Tell Makes 24

COOKIES

2 ¼ cups flour 2 teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon ground cloves ½ teaspoon ground ginger 4 ounces butter, at room temperature 1 ¼ cups sugar 2 eggs ¼ cup sour cream ¼ cup candied ginger, chopped

MAPLE CREAM

8 ounces cream cheese, softened 1 cup powdered sugar 1 tablespoon heavy whipping cream 2 tablespoons maple syrup For the Cookies: 1. Preheat the oven to 350°F. Line baking sheets with parchment paper. 2. In a bowl, mix the flour and baking powder. Add the cinnamon, cloves, and ginger. Combine and set aside. 3. In the bowl of a stand mixer, cream together the butter and sugar until light and airy. Add the eggs, one at a time, mixing well after each addition. 4. Gradually add the dry ingredients, sour cream and candied ginger. Mix until just combined. 5. Fill a pastry bag with the mixture and pipe into 1¼ inch circles onto baking sheets. 6. Bake for 7-10 minutes, or until they are springy to touch. Remove from the oven and allow to cool for a couple minutes before transferring to a wire rack to cool completely. For the Filling: 1. In a mixing bowl, combine the cream cheese and powdered sugar. Beat until the mixture is light and fluffy. Add the whipping cream and the maple syrup. Mix well. 2. When the cookies are completely cooled, spread the filling on the bottom side of one cookie, topping it with another cookie. Press gently.

Tre Your Hot Cocoa Cookies

Adapted from Love from the Oven Makes 36

2 sticks softened butter 1 cup sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 ¼ cups flour 4 packages hot chocolate mix (¾ cup) 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 1 cup chocolate chips 1 cup marshmallow bits 1. Preheat oven to 350°F. 2. In a mixing bowl, mix butter until light and fluffy. Add in sugars and mix until well combined. Add eggs and vanilla, mixing until just combined. 3. Combine dry ingredients in a bowl and combine. Add to wet ingredients and stir. 4. Scoop onto baking sheets lined with silicone baking mats or parchment paper, approximately 2-3 tablespoons of dough per scoop, and bake for approximately 9-11 minutes. Remove from oven and allow to cool at least ten minutes prior to transferring to a wire rack to finish cooling.

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Recipes compiled by: Kate Rogers, Nicole Samios


eat rself

Skinny Oatmeal Chocolate Chip Cookies Adapted from The Food Charlatan Makes 15

1 cup quick oats ¾ cup whole wheat flour, spooned and leveled 1 ½ teaspoons baking powder 1 ½ teaspoons cinnamon ½ teaspoon kosher salt 2 tablespoons butter, melted and cooled 1 teaspoon vanilla 1 large egg ½ cup honey ½ to ¾ cup dark chocolate chips, divided 1. Preheat oven to 325°F. Line a large baking sheet with parchment paper. Pull out 2 medium bowls, one for dry ingredients, one for wet. 2. In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. 3. Melt the butter in the other bowl. Let cool slightly. 4. Whisk in the vanilla, egg and honey. 5. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together. 6. Save half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough. 7. Refrigerate the dough for 30 minutes, or freeze for 15 minutes. 8. Use your hands to shape the dough into roughly 15 cookies. 9. Place on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for about 1213 minutes, or until they have just started to brown on the edges. 10. Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies. Let cool on the pan for a few minutes before removing to a cooling rack.

No-Bake Coconut Tahini Cashew Bars Adapted from MindBodyGreen Makes 16

BASE LAYER

4 pitted Medjool dates ½ cup raw walnuts ¼ cup raw cashews 1 tablespoon coconut oil ½ teaspoon salt

FILLING

½ cup cashew butter ¼ cup tahini 1 tablespoon coconut oil ½ cup unsweetened dried coconut (and extra for topping) ½ teaspoon cinnamon ½ teaspoon salt 1. Place the dates in a cup of warm water for about 5 minutes until they soften. Drain well. 2. In a food processor or blender, combine all of the base-layer ingredients. Pulse until it has formed a dough-like consistency. 3. Scoop the mixture out of the food processor and into a parchment-lined bread pan. Place the pan in the freezer for 10 minutes and begin making the filling. 4. In a food processor, combine all of the filling ingredients. Once smooth, pour the mixture over the base layer in the bread pan. 5. Sprinkle the coconut on top and place in the freezer for 15 minutes. Once frozen, pop the parchment paper out of the bread pan and cut into 1- to 2-inch bars. 6. Place the bars in an airtight container in the freezer and store there until ready to eat.

Photo: Leah Hirschman 15


Photo: Heather Wertenbaker

Ramen-tic Dinners

Slow Cooker Pork Ramen Adapted from ChowHound Serves 8

3 pounds boneless pork shoulder, cut into 3 equal pieces Salt 1 yellow onion, coarsely chopped 6 garlic cloves, chopped 1 (2-inch) piece fresh ginger, peeled and chopped 1 leek, halved lengthwise and coarsely chopped (white and green parts) Ÿ pound cremini or button mushrooms, brushed clean, coarsely chopped 8 cups chicken broth Soy sauce, for seasoning Sesame and/or chili oil, for seasoning 1 ½ pounds fresh ramen noodles About 4 green onions finely chopped (white and pale green parts) 1. Season pork shoulder pieces with salt. 2. Combine the pork, yellow onion, garlic, ginger, leek, mushrooms, and chicken broth in the slow cooker. Cover and cook on the low-heat setting for 8 hours. The pork should be tender, and the broth fragrant. 3. Transfer the pork to a cutting board; let the broth remain in the slow-cooker. Break the pork into bite-sized chunks and discard any large pieces of fat. 4. Using a spoon, remove any fat from the surface of the broth. Return the pork to the slow-cooker and season to taste with soy sauce and sesame, and/or chili oil. Cover and cook on low-heat for an additional 30 minutes. 5. Meanwhile, cook the ramen noodles according to the package directions, and drain. 6. To serve, divide the noodles and pork among individual bowls. Ladle the broth over the noodles, and sprinkle with green onions. Additions: Halved boiled egg, spinach or bok choy

Easy Vegetarian Ramen Adapted from A Couple Cooks Serves 4

4 eggs 4 garlic cloves 1 tablespoon ginger 1 tablespoon sesame oil 1 tablespoon olive oil 1 quart vegetable broth 3 tablespoons reduced sodium soy sauce 1 tablespoon mirin 8 ounces shiitake mushrooms 4 cups young baby greens (we used young Asian greens and tatsoi) 3 sweet peppers (optional) 3 green onions 16 ounces ramen noodles (fresh if possible) 4 radishes, for garnish Purchased garlic chili sauce, for garnish 1. Fill a medium pot of water and bring it to a boil, then reduce to a simmer. Gently lower the eggs into the water and simmer for 7 minutes. 2. When the eggs are done, place them a prepared bowl of ice water and let them cool completely. Then gently peel. Set the water in the pot aside. 3. Meanwhile, thinly slice garlic cloves. Peel and mince ginger. In another pot, heat sesame oil and olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin. 4. Remove the stems from the shiitake mushrooms and thinly slice them. If necessary, wash the greens. Thinly slice the sweet peppers and green onions. Thinly slice radishes, and set aside. Place the mushrooms in the broth and cook 5 minutes. Add peppers, green onion and greens and cook for 1 minute. 5. Meanwhile, reheat the water used for the eggs and boil the ramen noodles until just tender, around 2 to 3 minutes, then drain. 6. To serve, place noodles in a bowl and top with broth, vegetables, and softboiled eggs. Garnish with radishes and garlic chili sauce.

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Recipes compiled by: Dan Shen, Leah Hirschman


Vegan

What it IS Vegans do not eat or use any products that come from animals. This includes meat, fish, seafood, dairy, eggs, leather, fur and (usually) honey or anything else that came from an animal, whether or not the animal was killed for it.

motives for Becoming Vegan the environment

The meat and dairy industry is a very significant contributor to climate change and environmental deterioration as animal agriculture requires the usage of much more land (causing deforestation), water and other resources than plant agriculture does. Carbon dioxide, a greenhouse gas, is also produced in large quantities by animal farming. In our oceans, the fishing industry severely disrupts aquatic ecosystems through overfishing, bicatching and pollution.

personal health

Research shows that vegetarian diets tend to reduce saturated fat and cholesterol consumption while increasing dietary fiber. Vegetarians generally have lower blood pressure and cholesterol levels than their meat-eating counterparts, reducing their chances of heart disease. For vegans, these health benefits are even more prevalent. Contrary to common belief, a well balanced vegan diet provides healthy amounts of protein, iron and other vital minerals, except for vitamin B12.

ethics

Animal cruelty—that is intentionally allowing animals to suffer—persists on nearly every farm across America. Many argue that killing animals for food is a natural process, but what goes on behind closed doors on the average farm is another story.

How to Transition to Veganism Start by doing a bit of research! A quick “how to become vegan” Google search will answer many of your questions from what substitutes are available to meal planning options, but choose an approach that’s well suited to you. While some can do this cold turkey, most people take baby steps: first no red meat, then try pescatarian, move to vegetarian and slowly remove dairy and eggs. Not only will this be easier for you to adjust to mentally, but your body will thank you. If you suddenly cut your intake of certain nutrients in half, you may experience fatigue, cravings and other off-putting symptoms, but they will all dissipate in the long term so long as you are truly balancing your diet. Make sure to supplement your protein with some extra vegetables, legumes and nuts. Next, you’re going to want to really start thinking about what you eat. Think of becoming vegetarian as more of a visible change to your diet (it’s usually obvious whether or not there is meat on your plate) while vegan is much more discreet. As a vegan, you will need to learn to read labels and check for milk, butter and eggs as well as lactose, gelatin, collagen and many more ingredients. Constantly checking your food might seem a little daunting, but fortunately there are many resources out there to help you out including websites (veganuary.com) and phone apps (‘Is It Vegan?’). As you start to investigate, you might be surprised to find you can actually keep eating many of your favourite foods.

Finances & more

Surprising Vegan Foods

It’s certainly worth considering the cost of being vegan, and noting that it may be more financially challenging for some people than others. If you want to replace cow milk, for example, with soy, almond, oat or other non-dairy milk, it is considerably more expensive to do so. The same goes for replacing your butter, cheese, ice cream and many other products that are available in non-dairy form. However, buying enough vegetables to replace your meat will almost always be the cheaper option by far. If you’re concerned about the cost of being vegan you will want to do some cost comparison research, and remember that if you’re willing to make it yourself it will probably be cheaper (vegan cookies, for example, get quite pricey but homemade ones are not). Mental health can also have an impact on your ability to be vegan. If you have ever struggled with eating disorders or have a tendency to diet in unhealthy ways, always make sure your vegan diet is plentiful and nourishing, and reach out to professional help if you are ever consequently concerned about your mental health.

Dried pasta (fresh usually contains eggs) Bread and bagels Peanut butter Rice Rice noodles (ask for these instead of egg noodles!) Hummus French fries Oreos Potato chips Dark chocolate (60% and up is usually dairy free)

Suggested Vegan Substitutes eggs

butter meat

1 tablespoon chia seeds and 1 cup water, ¼ cup silken tofu, ¼ cup applesauce or aquafaba (water from canned chickpeas) which will whisk like egg whites equal parts olive oil, vegetable oil or mashed banana tofu, tempeh or seitan

Article and Graphics: Natalia Thomas

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Recipes compiled by: Amelia Emison, Ruby Voge, Pooja Tetali Graphics: Caroline Tan

Spill the Tea

Moroccan Mint Tea Adapted from Epicurious

This strong, sweet mint tea is a common drink in Morocco. The mint is relaxing and calming after a long day at school. Make sure to serve it piping hot! 1 tablespoon loose Chinese gunpowder green tea 5 cups boiling water 3 to 4 tablespoons sugar, or to taste 1 large bunch fresh mint (1 ounce) 1. Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. 2. Strain out and discard water, reserving tea leaves in pot. 3. Add remaining 4 cups boiling water to tea and let steep 2 minutes. 4. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. 5. Serve in small heatproof glasses.

Honey Tea

Adapted from Family Recipe A great drink to help with sore throats and falling asleep faster. The cooling balance of mint and lemon with the sweetness of honey makes for a delicious drink to enjoy while up late studying or during school while getting over a cold. Boiling water 1 decaffeinated black tea bag 1 teaspoon honey 1 teaspoon lemon juice/ 3-4 drops ginger extract 1- 2 drops of mint extract 1. Pour boiling water into mug with tea bag and steep for 2-3 minutes 2. Take tea bag out and add honey, lemon, and mint extract 3. Stir well 30-60 seconds

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Homemade Chai Recipe Adapted from Epicurious

This delicious Indian tea blend comes from a mix of warm spices, perfect for the cold winter months. This chai tea is delicious on a chilly night alongside a plate of cookies. 2-inch piece fresh ginger, cut into thin rounds 2 cinnamon sticks 2 teaspoons black peppercorns 10 whole cloves 6 cardamom pods 6 cups cold water 6 bags of black tea (preferably Darjeeling) 2 cups whole milk ½ cup (packed) golden brown sugar 1. Combine first 5 ingredients in a medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. 2. Add 6 cups of water and bring to the boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently for 10 minutes. 3. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. 4. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. 5. Strain chai into teapot and serve hot.

Lavender Tea

Adapted from Freshbitesdaily This soothing lavender tea is the perfect beverage to calm your nerves after an exhausting study session or to warm you up on a chilly winter night. Add some honey and milk for a delicious, cozy treat. 3 1 2 1

cups of hot water handful of lemon balm, fresh tablespoons of lavender tablespoon of honey

1. Bring water to boil. 2. Pour over the lemon balm and lavender. 3. Cover the tea and let steep for about 5 minutes. 4. Strain the tea and add honey to taste.

Milk Tea

Adapted from Thespruce Warm milky tea to enjoy while studying or to curl up with while reading a great book. Serve hot or chilled depending on your mood. 1 cup water 2 tablespoon black tea leaves (preferably a bold Ceylon tea) 1 small (14-ounce) can sweetened, condensed milk, or 14 ounces evaporated milk, plus sugar (to taste) 1. Combine water and tea leaves in a small saucepan over medium heat. 2. Bring to a low boil. Reduce heat and simmer for 3 minutes. 3. Remove from heat. Stir in sweetened, condensed milk. Return to heat. 4. Return to a simmer for 3 more minutes. 5. Strain and serve hot or cool for later.

Ginger Tea

Adapted from Geniuskitchen Treat yourself to a simple yet effective tea to warm you up on those chilly winter nights. Ginger is known to relieve headaches, the flu and other illnesses. If desired, add some honey for a sweeter taste. 1 ½ teaspoons freshly grated ginger root 1 ½ cups boiling water 1 ½ teaspoons white sugar 1. Place grated ginger into a 2-cup measuring cup. 2. Fill to the 1 ½ cup line with boiling water. Set timer for 10 minutes. 3. When the timer goes off, strain into a large mug and stir in the sugar. If the taste is too gingery add more boiling water.


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Recipes compiled by: Catherine Dyevich, Olivia Intartaglia, Cecily Weinstein, Katie Stewart Photo: Heather Wertenbaker

Hasselback Purple Sweet Potatoes Adapted from Rachael’s Good Eats Serves 2-4

2 large organic purple sweet potatoes, washed and dried 2 tablespoons grass-fed ghee (can use olive, avocado or coconut oil instead) 1 teaspoon smoked paprika 1 teaspoon chili powder Himalayan pink salt Ground pepper ¼ cup green onion 3 tablespoons fresh cilantro, roughly chopped 2 tablespoons roasted pumpkin seeds 2 tablespoons feta or goat cheese 1. Preheat oven to 400°F. Lay potato on its flattest side between two wooden spoons. Make slits going down the sweet potato, leaving ¼ inch unsliced. 2. Place sweet potatoes on a parchment paper-lined baking sheet. 3. Melt ghee, then brush it over the top and between each slice of sweet potato, leaving 1-2 teaspoon in the bowl. 4. Season potatoes with paprika, chili powder, salt, and pepper. 5. Bake for 35 minutes at 400°F before removing potatoes to brush with the remaining ghee. Bake for another 5-7 minutes. 6. Remove from the oven and top with chopped green onion, cilantro, feta, or goat cheese and pumpkin seeds.

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Ub

The Phili purple swe


For more ube recipes, check out www.sporkphs.com!

be

ippines’ eet potato Ube Cupcakes

Adapted from Heart of Mary Makes 12 2 ½ cups sifted cake flour 3 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, softened 1 ½ cups granulated white sugar 2 eggs, room temperature 1 teaspoon ube flavouring ¼ teaspoon violet powdered food colour or gel paste 100 grams grated ube 1 cup buttermilk 1. Preheat oven to 350°F. Line muffin trays with baking cups. 2. In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine. Set aside. 3. Using an electric mixer, starting from a low speed gradually increasing to high, cream butter and sugar together until very light in color and fluffy. 4. With mixer turned down to medium-low speed, beat in eggs one at a time. Add in ube flavoring, violet food color, and then the grated ube. 5. In three additions, alternately add in flour mixture and buttermilk, starting and ending with the flour mixture. Scrape bowl as needed to ensure that everything is incorporated well. After the last addition, beat at high speed for the last time for about 45-60 seconds. 6. Fill each baking cup with the cupcake batter about ¾ full. 7. Bake for about 22-25 minutes. Transfer each cupcake immediately to a wire rack to cool.

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Winter 2018  
Winter 2018  
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