If these stories make your mouth water and hungry for more, please take a look at ThePalmier.net for more recipes and articles inspired by our favorite books!
From the best of times and the worst of times,
Dear Foodies,
Disclaimer: All books featured in the following pages are the sole property of the authors and publishers. We have no affiliation with them and no ownership is implied. As a final note, many of the authors whose books we were inspired by have held beliefs that oppose the values of the Tufts community. When deciding which works to include, we focused on the characters and stories that impacted our childhoods and inspired our creativity. We feel it is important to acknowledge that the personal beliefs expressed by some of the authors do not align with our ideals as a publication.
Literature and food have always been connected. When we think about food in books, we can’t help but think of the monstrous chocolate cake that Bruce Bogtrotter was forced to eat in Matilda, the bread that Peeta intentionally burnt to share with Katniss in The Hunger Games, and the cookies that initiated a domino effect in If You Give a Mouse a Cookie. We created this edition as a reminder of the thrilling adventures these books gave us growing up. These worlds inspired our members to experiment in the kitchen with playful and creative combinations of flavor and texture.
Far Out in the uncharted backwaters of the unfashionable end of the Western Spiral arm of the galaxy near small unregarded yellow sun,
There is something magi cal about exploring the literary world through the perspective of captivating characters. Many of us in The Palmier have found comfort in books. These stories are a breath of fresh air in times of stress, a distraction in times of mental endurance, and an in spiration to stand up for what is right in times of adversity. In the past year, facing the pandemic, while some days seemed to have flown by and others have felt like a never ending story. We wanted to make this edition a reflection of the comfort that books have given us in one of the most challenging years of our lives.
From a bright cold day in April, with the clocks striking thirteen, Call us Holden Dahlerbruch and Megan Houchin Co-Presidents of The Palmier
We encourage you to take this copy of The Palmier: In Literature and cozy up with a soft blanket, a warm caramel macchiato (featured in our last edition The Palmier: On Coffee), and a readiness to be thrown into the culinary world created by some of our favorite works of fiction.
For sources, further discussion, and more, go to ThePalmier.net
Peeta’s Bread inspired by The Hunger Games Food in the Hunger Games
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Tea Time Lemon Cake inspired by Alice’s Adventures in Wonderland
Butterbeer Two Ways inspired by Harry Potter
Korean Acorn Jelly Salad (Dotorimuk Muchim) inpired by Winnie the Pooh Winnie-the-Pooh’s Hunny Review
The Mad Hatter’s Tea Brewing Guide
Giant Peach Pie inspired by James and the Giant Peach Emerald City Desserts inspired by The Wonderful Wizard of Oz & Wicked Pigs in Literature Pasta Puttenesca inspired by A Series of Unfortunate Events
Chocolate Cake inspired by Matilda Chewandswallow Onmivore Meatballs inspired by Cloudy with a Chance of Meatballs
Five Best Ways to Cook a Peach
Salted Caramel Chocolate Chip Cookies inspired by If You Give a Mouse a Cookie Chili and Garlic Shrimp Pasta inspired by Strega Nona Food in Roald Dahl’s Stories
Table of Contents
Pumpkin Pasties inspired by Harry Potter
The Martian Diet: Is it Possible? Wontons inspired by The Joy Luck Club Blue Pancakes inspired by Percy Jackson & the Olympians 080706050403021011121314151617181920212224
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1 clove garlic, minced 1/2 inch fresh ginger, minced 1 tbsp fish sauce (optional)
1. In a medium mixing bowl, add acorn flour and salt. Add water and stir with a wooden spoon or silicone spatula until no clumps remain.
1/2 cup acorn flour
2 green onion stalks, sliced
dressing
1 cucumber, peeled and thinly sliced on a bias 1 tsp sesame seeds for garnish acorn jelly
5. Mix the dressing ingredients in a small bowl. Drizzle half of the dressing over the vegetables and toss.
1/4 tsp kosher salt 2 1/2 cups filtered water
1-2 tsp Korean red pepper flakes (Gochugaru) or 1/4-1/2 tsp red pepper flakes
Korean Acorn Jelly Salad (Dotorimuk Muchim)
3. Place hot mixture into a glass container or glass baking dish of choice (I used a 6-inch by 4 1/2-inch glass container). Chill in the fridge overnight.
4. Combine the red leaf lettuce, radish, carrot, and cucumber in a large bowl. Set aside.
up, I always wondered what it would be like to travel to The Hundred Acres Wood, to play pooh sticks with Christopher Robin, or to defeat those pesky Heffalumps. Recently, I’ve wondered: What did they all eat when they had a gathering? Surely, it would have to be a recipe that combined Pooh’s honey, Piglet’s stash of haycorns, and vegetables from Rabbit’s garden. Acorn Jelly salad (dotorimuk muchim), a traditional Korean food, is reminiscent of such a dish. Acorn jelly (dotorimuk) is commonly eaten as a cold side dish, and while acorn powder is now readily available at Korean markets, making dotorimuk used to be a time-intensive process of collecting, soaking, and detoxifying acorns from the woodlands. Dotorimuk muchim is only one of the many varieties in which slices of the mild-flavored jelly are served alongside a variety of crisp, colorful vegetables. The salad is then livened by soy, honey, and chili sauce packed with umami flavor.
1 carrot, cut into matchsticks
Madison Wong ‘23
1 head red leaf lettuce, chopped 3 inch piece of daikon, cut into matchsticks
1 tsp sesame oil
2 tsp honey 1 tsp rice vinegar
Prep time: 1 day; Cook time: 15 minutes; Servings: approximately 8
2. Pour the mixture into a high-sided pot and cook on medium heat, stirring, for 8 minutes.
2 tbsp coconut aminos, tamari, or soy sauce
7. Add the pieces to the dressed vegetables and pour the remaining dressing over the top.
~ Don’t have vegetables on hand? Just serve the acorn jelly with the seasoning sauce. Acorn Jelly (dotorimuk) can also be added to hot or chilled soups!
Instructions:Ingredients:
Although Winnie-the-Pooh and friends did not reside in Korea, this recipe pays homage to both Korean culture and the classic children’s book in a way that even Eeyore would enjoy!
8. Mix gently and serve topped with sesame seeds.
salad
Growing
6. Take the set jelly out of the fridge and overturn onto a cutting board. Slice the jelly with a sharp knife into 1/4inch thick, 1-2 inch long pieces.
After indulging in innumerous pots of liquid gold, Pooh and Piglet concluded their taste-testing adventure. They don’t know if they’re capable of ever consuming that much honey again, but one thing is for sure: the next time they want honey, they’re buying local. It’s fresher, healthier and more sustainable than anything they’d ever had before.
Tea: the black tea warmed and neutralized the sharp honey. Regardless, this honey still nuanced the ordinary tea.
Buller ‘24 & Megan Houchin ‘23 03Inspiration: Winnie the Pooh by A. A. Milne
Deeley also suggested honey from Hampstead, NH. He raved about its spicy, robust flavor. This honey resembled the dark amber bark of the Hundred Acres trees.
Fermented Honey
Normal Honey
Paige
Pooh Bear Style: like rich maple syrup; thinner consistency than most honeys; melts in your mouth Toast: the toasty bread complimented the rich honey. Though originally hesitant to try it, the roasty, peppery flavors warmed Piglet’s timid heart.
Toast: created an airy, light, and refreshing experience. Elevated the simple snack.
As if three different honeys weren’t enough, the two tried one last kind: fermented honey. This gooey goodness forms when honey, with a higher water volume, is stored in a warm environment for extended periods of time. Pooh remarked, “I wasn’t going to eat it, I was just going to taste it.” So what harm could one more treat do?
As they walked into Beverly Bees honey shop in Salem, the pals were happily greeted by Brian Deeley who jumped into discussing everything honey related. Because Deeley has bee hives all over the Northeast, the honey flavors vary based on the wild flora providing pollen. This light colored honey comes from Wenham, MA.
Wenham, MA- Pooh and Piglet’s Favorite
This honey, although not from The Hundred Acre Wood, comes from our very own The Sink. After asking the confused barista for a cup of store-bought honey, the team tried their golden, viscous snack.
Toast: dense consistency made this a wonderful spread; crunchy toast matched perfectly with the honey’s crisp texture.
Pooh Bear Style: thick and frothy; gave off an aerated sensation; flavor resembled a blend of light and dark honeys; slightly tart aftertaste; bubbly texture settled as Pooh savored it.
Hampstead, NH
Tea: the tea diluted the unique texture and flavor; but Pooh was still satisfied when he caught his beloved honey’s sweet aftertaste.
Winnie-the-Pooh’s Hunny Review
O
Pooh Bear Style: neutral flavors, very sugary, thick consistency Toast: the toast cut the honey’s sweetness, balancing it out. The toast’s crunchiness complemented the sticky consistency.
Tea: the honey added hints of sugar as it melted. Winnie preferred this honey with tea, while Piglet with toast. Regardless, “The things that make us different, are the things that make you, you.”
Tea: overall light, breathy tea. Instead of tea with lemon, Piglet would give this combination to Pooh if he was sick.
h brother. As Winnie-the-Pooh sat under a towering pine tree on Pres Lawn, he felt the impending mundanity of the day. Think, think, think... of course! Only one food in the world always hits the spot... sweet, sticky honey! Honey is Pooh’s sole sustenance, loved by heffalumps and woozles. Thus, Pooh and Piglet set off hunting for the best honey they could find. They decided to try each of the honeys they found three ways: pooh bear style (licking your finger), on toast, and in English Breakfast tea.
Pooh Bear Style: less artificial flavoring than normal honey; floral, reminiscent of mandarin oranges and guava
PEETA’S BREAD
Using a spatula or your hands, make a well in the middle of a bowl with the flour and salt. Dissolve yeast into the water, pour into the well, and incorporate until it becomes a shaggy, wet dough. Fold in any preferred add-ins (see note).
When ready, place the boule and parchment paper inside the dutch oven. Bake with the lid on for 20 minutes and without the lid for another 10-15 minutes, or until the crust is a deep brown. The loaf should sound hollow on the inside when you tap on the bottom crust.
Dip your fingers in water and shape the dough into a ball by stretching and folding the edges to the center. Proof in the fridge overnight or up to 2 days for deeperPreheatflavor.
Cook time: 30-40 minutes
2-½ tsp kosher salt
4 cups all-purpose flour or bread flour
the oven to 450°F.
Prep time: approx. 40 minutes
INGREDIENTS:
NOTE:
*If you are adding mix-ins to this bread (olives, nuts, fruit, etc.), be sure to remove as much moisture as you can before incorporating to avoid a dense, undercooked center.
Proof time: 18-48 hours
Let the boule rest for at least 30 minutes before slicing. Serve with butter or jam and enjoy!
Oil to grease the bowl
Most of you may know me as one of the two star-crossed lovers who claimed victory in the 74th Hunger Games, but to those in District 12, I’m still just little Peeta Mellark, the baker’s son. Truth be told, Katniss was not really my first love. That title belongs to none other than bread. I put my heart and soul into every loaf, longing for the scent of freshly baked bread with a crisp, deeply colored crust. Despite our limited resources at home, I seized every opportunity and collected any leftover scraps I could find to create recipes and attempt to prove myself a worthy baker. My first few tests of this loaf crashed and burned—quite literally—but I’ve since tweaked it and I’m confident you won’t be able to get enough of this bread. Happy baking, and may the odds be ever in your flavor!
Servings: One 10-11 in. round boule
2-¾ cups warm water (55% hydration)
1 cup rye flour (optional, for color & taste; if not, substitute with a cup of wheat flour)
Hello citizens of Panem,
2-¼ tsp (1 packet) active dry yeast
As your oven preheats, remove the dough from the fridge. Sprinkle it with flour, carefully reshape it into a boule (round loaf) on a sheet of parchment paper, and score the top using a sharp knife or razor blade. Preheat the dutch oven with the lid in the oven for 30 minutes.
INSTRUCTIONS:
Cover the dough with a damp towel in a lightly greased bowl. Let it rise until doubled in size, roughly 2 hours.Knead on a floured surface for 10 minutes, or until the dough feels smooth and elastic.
MALCOLM COX ‘23 04 Inspiration: The Hunger Games by Suzanne Collins
The Hunger Games has dominated the world of young adult novels for years, and it consequently took over the movie world as well. The story follows Katniss Everdeen, a teen from District 12. After volunteering for the titular games in her sister’s place, she finds herself in a brutal battle to the death, where the winner receives income from the Capitol for their district. Katniss’ story fascinates readers worldwide and has become one of the most prominent young adult franchises of all time. Set in a dystopian future where food is scarce, author Suzanne Collins frequently uses food as a literary device to progress the plot.
used to convey the Capitol’s overindulgence. As Peeta and Katniss board the train for the Capitol, they’re met with a multi-course meal and are shocked by the extravagance in comparison to their meager rations in District 12. Additionally, during their time in the Capitol, Katniss and Peeta attend lavish banquets where Capitol citizens ignorantly celebrate their own fortune. The stark contrast between the districts shows the Capitol’s control. They’re able to maintain a firm grasp on poor districts through not only greed but also through the spread of misinformation to the Capitol residents, who remain unbothered by the plight of their fellow citizens.Food plays an integral role in The Hunger Games. In Panem, food is power, and it is used to establish the immorality of Panem’s governmental institutions.
phrase, translating to “bread and circuses,” describes a government’s methods of distracting its citizens from serious issues through either food (bread) or entertainment (circus). Panem’s government exemplifies this idea on a massive scale, holding the Hunger Games as a distraction. There is no opportunity to catalyze rebellion because the citizens, or at least the poorer citizens, are focused on fulfilling their basic needs. The class divide also extends in a literal way, as each of Panem’s districts has its own variety of bread, which serves as a reflection of the district’s industry and wealth. Flower shaped rolls are served in the Capitol, symbolizing elegance and class while Katniss’ District 12 ate flat, dense loaves.Foodis
FOOD IN THE HUNGER GAMES
The Hunger Games takes place in Panem, which is a direct Latin translation for “bread”, yet another indicator of the importance of food. Additionally, “Panem et circenses,” a cultural, Roman
The importance of food begins with entry into the games. It may seem as though the Hunger Games is based solely on a random lottery, in which every child between 12 and 18 years old has an equal likelihood of being chosen. In actuality, kids can re-enter their name a second time in exchange for tesserae (an additional yearly serving of grain). These are given by the Capitol, and for every tessera a child claims, their name is entered an additional time. What results is a stark relationship between social class and the likelihood of being chosen for the games. To sustain themselves, the poor are forced to put their lives on the line in a more significant way than those who can afford not to. Food early on is used as a symbol of power and life. Having food means decreasing the chances of having a child selected for the Hunger Games.
Jake Freidman ‘24
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If you’re looking to hold back on traditional frying, air frying may be an amazing discovery that you’ll never go back from. Throw your seam cut peaches in the air fryer (optionally with some butter or oil), and you’ll have a perfectly cooked peach ready to be cut and put in a salad for some warmth or placed on top of an ice cream sundae.
Five Best Ways to Cook a Peach
here’s nothing like a sweet peach in the summer: the sun glaring over with heat with such a refreshing bite. Peach season is an all-time favorite for so many! Even though biting out of a fresh peach may be one of the best summer perks, it is incredibly versatile to cook with.
Chloe Nia ‘24
T
Peaches are some of the greatest gifts that fruits can give, and with their versatility comes mouth-watering meals and dishes. Try out one of these cooking methods to brighten up your summer and your plate!
It doesn’t stop there -- you can make your peach cobbler in the air fryer for a crispy and easy dessert, made for even the smallest of servings.
Some of the best breakfasts -- including pancakes, waffles, and more -- come from stovetop cooking. Adding some peaches never hurt, right? Whether it’s pan-fried or caramelized, you can never go wrong with popping some peaches on the skillet. Pair it with the tanginess of yogurt and your breakfast game has reached an all-time high! Try even topping it over your pancakes and you’ll never regret it.
First, we have a baked peach. It’s one of the easiest ways to cook and can be especially useful when baking in batches. It can bring a peach so much sweetness and creaminess with just a splash of butter and an optional mix of cinnamon sugar. Top it off with a scoop of your favorite flavored ice cream and voilà! It is definitely one of the easiest and most delicious ways to cook a peach. Take it even further and peaches can go into any baked dish: cobbler, pie, pastry, and so much more.
Sometimes a fresh and sweet salad is the perfect appetizer to any summer day. Chop up your peaches into wedges or squares and add them to your favorite salad to bring some extra natural sweetness and a surprisingly delectable bite. Chop them up even smaller and turn it into the perfect peach salsa to dip some chips into or even top on your favorite taco; the freshness of the peach goes perfectly with freshly squeezed lemon juice and chopped cilantro.
Summers are all about barbecues, so why not pop a peach on the grill? Cut the peach halfway along its seam and the barbeque will give it beautiful grill marks that are just perfect right after your BBQ steak. With simply a drizzle of olive oil, this peach will have the perfect texture and flavor that can be eaten alone or even topped with some whipped cream.
3. Combine flour, brown sugar, salt, cinnamon, and oats in a bowl. Add the butter and work into the mixture with your hands until there are pea-sized chunks of butter. Refrigerate until needed.
1/2 cup cold water
2. Preheat the oven to 425 °F. Take the dough out and rest for 5 minutes. On a lightly floured surface, roll the dough into a 12-inch round and transfer to the 9-inch pie plate. There should be about a 1-inch overhang. Fold the overhang under and crimp. Freeze for 15 minutes. Lightly grease a large piece of foil with butter and place the coated side on the pie crust, pressing down the bottom and sides. Fill completely with dried beans or pie weights and bake for 15-20 minutes until pale, golden brown. Remove the foil and weight and bake for an additional 5 minutes. Allow the crust to cool before filling.
5 cups of ripe yellow peaches, peeled and sliced into 3/4 inch wedges (about 6-8 peaches)
1 tbsp freshly squeezed lemon juice (from 1-2 lemons)
Servings: 6-8 (One 9-inch pie)
Ingredients Dough
1. Mix apple cider vinegar and water in a small bowl and refrigerate until needed. In a large bowl whisk together the flour, sugar, and salt. Add the cold butter cubes and toss them around in the flour mixture. With a pastry blender, cut the butter into the flour mixture until the butter chunks are pea-sized. Add all of the water/vinegar mixture. With a large spoon, toss the mixture from side to side until there are no pools of liquid. With your hands, scoop up the flour mixture and press it into itself. Continue this process just until a dough has formed. Divide the dough into two balls, flatten each into a 1-inch disc, wrap in plastic wrap, and refrigerate for at least 2 hours. You will only need 1 disc for this pie. Dough can be frozen for up to 1 month.
Peach Filling
InstructionsPreptime:
5. Preheat the oven to 375 °F. For assembly, spoon the cream cheese onto the baked pie crust and spread it along the bottom of the pie only. Next, add the peach filling, discarding the liquid. Add the crumble top.
Crumble top
Giant Peach Pie
1 tbsp apple cider vinegar
6. Bake the pie at 375 °F for 50-60 minutes. The peaches should be bubbling and the crumble top should be golden brown. Cover the edges and top with foil if it’s browning too quickly. Allow the pie to cool before serving.
Filling
Dillon Arrigan ‘24
2 1/2 cups all-purpose flour
Crumble Topping
2/3 cup sugar 1/4 cup all-purpose flour 1 tbsp cornstarch 1/2 2Pinchtspcinnamonofgroundnutmegtbspscreamcheese,softened
50-60 minutes
1 ¼ cups all-purpose flour 6 tbsp brown sugar ¼ tsp kosher salt ¼ tsp ground cinnamon ½ cup rolled oats 1 ½ sticks of butter, cut into cubes
4. Toss the peaches with lemon juice, sugar, flour, cornstarch, cinnamon, and nutmeg in a large bowl. Sit for 5 minutes.
07
Baking
Inspiration: James and the Giant Peach by Roald Dahl
Pie Dough (yields 2 discs of dough)
1 tbsp sugar 1 tsp kosher salt 2 sticks of butter, cut into small cubes and chilled
Inspired by Roald Dahl’s iconic children’s book James and the Giant Peach, this peach pie will be a show stopper. Just like when the peach lands on the top of the Empire State Building many will gawk in admiration and be dying to take a bite!
If you have a giant peach, multiply each ingredient amount by 10^8
Cook time: ~4.5 Hours
1 tbsp of corn syrup
EmErald City dEssErt
¼ tsp of kosher salt ½ pinch of baking soda ¾ tsp of vanilla extract
½ tsp of cream of coconut plus 1 tbsp for plating
Servings: 2 with extra caramel corn to enjoy
Cook Time: 45 minutes
Frank Baum
¼ cup of sticky rice ½ tsp of pandan paste
7 tbsp of unsalted butter
2 ½ cups of white sugar
Prep Time: 45 minutes
In Wicked, a prequel by Gregory Maguire, Elphaba and Glinda ap proach a much different Emerald City, which is painted as an iden tity-less urban environment and presents complicated challenges such as oppression, crime, ad diction, poverty, and conspiracy.
While The Wonderful Wizard of Oz presents The Emerald City as a shimmering utopia, these two stories create an understanding that the city is complicated and the perfection it portrays is based purely on perception.
When developing this dessert, we wanted to create an experi ence that one would enjoy in the Emerald City. We wanted to play with the flavor and texture of nat urally green ingredients in a way that was unusual. Like the Emer ald City, we sought to find com binations that belonged together despite how uncommon they are in ourWesociety.inviteyou to enter the Em erald City and enjoy its new local specialty: Pandan Coconut Sticky Rice filled with lime banana pud ding on golden caramel corn and pistachio crumble. This rec ipe features pandan, a leaf from Southeast Asia that manages to combine the best warm macaron flavors with fruity undertones. These ingredients combine to cre
¼ cup brown sugar
1 ½ tbsp of cornstarch 1 large egg Oz by L.
6 cups cup of popped popcorn
08 Inspiration: The Wonderful Wizard of
The Wonderful Wizard of Oz by L. Frank Baum is a classic story of dreams that is heavily influenced by complex charac ters and creative uses of color. When Dorothy and her newfound friends reach their destination— The Emerald City—they put on green glasses that lock behind their heads before stepping inside the walls of the green metropolis.
Holden Dahlerbruch ‘23 & Jake Freedman ‘24
A pinch of lime zest
ingrEdiEnts
⅓ cup of pistachios
These attitudes carried into literature. Since pigs are linked to disease, many of the symbols they por tray in books are derogatory. Moreover, pigs have long been used as animal epithets, comparisons of ten employed to describe people negatively. The most common depictions of pigs in adult literature are used to show characters as greedy, glutinous, or filthy. Per haps the most iconic of these is in the book Lord of the Flies by William Golding, in which an overweight character is nicknamed “Piggy”, and recurring sym bols include a rotting boar’s head.
Before looking at pigs in books, it’s necessary to discuss the general history of pigs. Amazingly, pigs have been depicted in expressions of human culture since the neolithic era, which spanned from 10,000 to 4,500 BCE. Despite few formal settlements, sci entists posit that in what is now modern day Turkey, wild boars began scavenging on spoiled food. As the boars visited civilization more, they gradually became domesticated. But, by the year 1000 CE, pigs started to garner a negative reputation. In fact, in the bibli cal book of Leviticus, pigs are described as “unclean.” The exact reason why pigs were considered dirty is unknown, but a presiding theory is that because pigs were known scavengers, people were aware that pigs were carriers of disease.
Pigs in Literature: Centerpiece to Central Character Moraites
also plentiful examples of pigs as food in literature. After all, a story describing a grand feast isn’t complete without a massive roast pig with a red apple in its mouth. In England especially, pig roasts were commonly known as “hog roasts” and were typi cally consumed at celebrations. Additionally in Germa ny, the early Saxon people would roast a pig on a spit for Yule to celebrate the beginning of winter. Since pigs are such a fixture in cultural cuisine, they are central to the description of dinner scenes and creation of ambi ance in books.
From Animal Farm to The Three Little Pigs, there is no shortage of stories involving pigs. For centuries, authors have been using pigs to convey ideas, create imagery, and drive symbolism in their literature.
‘23 10
From
Pigs are also used as protagonists, depicted as laid-back animals that attract wealth, intelligence,
George
and relaxation. In Winnie-the-Pooh by A. A. Milne, the shy and timid Piglet is able to conquer his fears when his friends need him most. Piglet is a complex character that shows how reliable pigs can be as com panions. Another favorable representation is found in Charlotte’s Web by E.B. White. The main character, a pig named Wilbur, goes through a wide range of expe riences like death, change, and the loss of innocence. In this case, an anthropomorphized pig is used to convey mature ideas. Even though Wilbur and Piglet are being shown as animals in their respective books, how they react to different situations is significantly moreTherehuman.are
Aristotle once said, “Pigs are the most human of all animals.” Society must agree, considering the range of qualities pigs represent. How pigs are represented in literature is highly dependent on the context in which they’re being referenced. Pigs garner many personal feelings, but their wide range of behaviors makes them a perfect expression for the duality of human nature that authors often ponder in literature.
Instructions
3. Using a colander, drain pasta, setting aside about 1 cup of the boiled pasta water for later use.
8. Drizzle olive oil into the pan and mix as you go, until pasta reaches a soft, well-incorporated consistency. Serve and enjoy hot.
1 small container of cherry tomatoes, rinsed and chopped in half lengthwise
1 clove garlic, chopped Olive oil
Cook time: 15 minutes
9. Optional: top with copious amounts of grated pecorino romano and garnish with chopped basil or parsley.
7. Fold in anchovies and capers until well-incorporated.
Snicket enthusiasts, gather!
4. Place a large pan over medium heat and sauté garlic in 2 tablespoons olive oil until aromatic, about 1 minute.
1 can black olives, drained and chopped in half lengthwise
Events: The Bad Beginning
Adapted Pasta Puttanesca Recipe
2. Add pasta and cook for 9-10 minutes, or as indicated on your pasta of choice’s box.
Ingredients
1. Fill a large pot with water, throw in a pinch of salt, and bring to a boil.
3 anchovy fillets, chopped ¼ cup capers
5. Add the black olives to the pan and gently mix until slightly soft, about 2 minutes. Toss in the tomatoes and add a generous pinch or two of salt and pepper. Sauté until the tomatoes begin to wither.
Salt and pepper, to taste Optional garnishes: grated pecorino romano, finely chopped parsley or basil
Because our adaptation of pasta puttanesca will be less like a sauce and more like a pasta salad, I recom mend using shorter, chunkier noodles. I find that campanelle or farfalle gives this dish the perfect bite. But be creative! The Baudelaires had to be, and that’s what makes the puttanesca scene from the novel so memorable.
The following “pasta puttanesca” recipe serves as a mere template for your creative whims. Please incorporate whatever ingredients you have on hand; after all, that’s what Violet, Klaus, and Sunny Baudelaire had to do in The Bad Beginning! In the novel, the creepy antagonist, Count Olaf, tells the children to prepare a meal for him and his theatre troupe. Strapped for ingredients and ideas, the children whip up a simple puttanesca dish using “interestingly shaped” noodles they bought at a local pasta shop.
Prep time: 10 minutes
To make this recipe accessible for college students and tempting to a variety of palates, feel free to nix the anchovies and/or capers.
I recommend serving this puttanesca-inspired dish with a light side salad. Consider fresh arugula, mesclun greens, pine nuts, and a “Lem ony” dressing as a tribute to the series’ author.
Inspired by Book 1 of A Series of Unfortunate
Francesca Guthrie ‘23
6. Add the drained pasta and 1 cup of boiled pasta water to the sauce pan, and toss until ingredients are evenly incorporated. Cover with a lid and let the water steam off, about 5-8 minutes.
1 box campanelle pasta (16 oz.)
Servings: 4
Tsp: 1, Time: 2-3 minutes, Water Temp: 185-195 °F
Tsp: 1.5, Time: 5-6 minutes, Water Temp: 208-212 °F
The water you use affects your brew! Drinking water contains man can alter the taste of brewed tea. For the best results, use fil ideal due to the higher mineral content, but if it is all you have, it will do.
Tsp: 1.5, Time: 4-5 minutes, Water Temp: 208-212 °F
Where To Brew?
It is simply always tea time! Ah, but dear reader, don’t waste your tea by wasting time or your time by wasting tea. Tea brewing is an art that must be mastered. To attain the perfect cup, one must (with a sweetner and or milk/ lemon- drinker’s choice!). Don’t make haste, even if you are late for a very important date. Tea leaves require temperatures and accompaniments that are just right to ensure precise extraction of the flavor. Perhaps improper preparation is the re learn a thing or two about how to brew, but dear reader, have no more fear as my ever helpful guide is here!
Dillon Arrigan ‘24
How to Brew for an 8 oz. Cup of Loose Leaf Tea:
Tsp: 1.5, Time: 3 minutes, Water Temp: 208-212 °F
Whether you opt for the high or low end of the times given should depend on the type of tea you are using (bagged or loose leaf) and the strength you like your tea. *Note that these are simply my recommendations, and you should always consult the directions on the tea
Tsp: 1.5, Time: 5-6 minutes, Water Temp: 208-212 °F
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Bagged or Loose Tea?
Throughout time, cultures have developed their own methods for rich history and fascinating science. Whether you do western st brew with a samovar, or invent your own method, the choice is up to you. There is no right method, but there are universal tips that can help bolster your brew!
Rooibos
The Mad Hatter’s Tea Brewing Guide
Bagged is very much a noose for a cup of tea, dear reader. When they cost a penny or two more, usually are larger and higher qu using loose leaf teas you will need to use a slightly larger measurement and brew for slightly longer than you would for a tea bag. Bags can be nice if you are in a rush (sma they limit the space for the leaves to brew.
Herbal
White Tsp: 2, Time: 3 minutes, Water Temp: 175-185 °F
Tsp: 1, Time: 3-5 minutes, Water Temp: 195-205 °F
Tsp: 1, Time: 1-2 minutes, Water Temp: 160-175 °F
Yerba Mate
1. Make the whipped cream following the earlier
Cold Refreshing Butterbeer
Note: if you don’t have butterscotch, feel free to use caramel sauce
Hot Comforting Butterbeer
Butterbeer Two Ways
Do you solemnly swear that you are up to no good? If so, open your Marauder’s Map and dare to transport yourself to the magical world of Harry Potter with this butterbeer recipe. Described by Harry as “the most delicious thing he had ever tasted,” you can now enjoy this wizarding treat for yourself without a trip on the Joey to Hogsmeade. Whether cool, bubbly, and refreshing or hot, foaming, and decadent, this magical drink will satisfy your sweet-tooth and possibly your desire to visit The Three Broomsticks yourself.
Meghan Schroeder ‘23 & Jacob Newmark ‘23
1/2 cup heavy whipping cream 1 tbsp (or more) butterscotch sauce ½ tsp vanilla extract
Cold Butterbeer: butterscotch whipped cream 12 oz cream soda, chilled butterscotch sauce to top
Instructions:
3. Set aside.
2. Pour 6 oz of butterbeer into each cup and stir to an even consistency.
Warm Butterbeer: butterscotch whipped cream
2.instructions.Whiskallingredients together in the pot before
Instructions:
2. Fold in the butterscotch sauce and vanilla with a spoon to retain the light texture. If the butterscotch has been refrigerated or is too thick to mix, microwave for 15 seconds.
Makes 2 servings
Butterscotch Whipped Cream:
Makes 2 servings
3. Top off each glass with another dollop of whipped cream and drizzle with butterscotch if desired.
4. Once at the desired temperature, pour the drink into mugs and top with whipped cream and butterscotch
Instructions:
14 Inspiration: Harry Potter by J.K. Rowling
1 and 1/2 cups whole milk 1 tbsp butterscotch sauce 1 tsp vanilla extract 12 oz cream soda, at room temperature
1. Beat the whipping cream with a whisk or hand mixer until gentle peaks form, make sure the cream doesn’t get too stiff
1. Place a dollop of whipped cream, approximately half of the mixture, at the bottom of each cup (transparent glass is recommended to see the color and foaminess of the drink).
~Micheif Managed!~
3.heating.Onlow to medium-low heat (to prevent the milk from separating) warm the mixture to the desired temperature, consistently mixing with a spoon or whisk.
Servings: 12 pumpkin pasties
4. Roll out the pie crusts until they are about 1/6 of an inch thick.
11. Bake for 22-26 minutes, or until the pastry is golden brown
3 tsp pumpkin pie spice
1. Heat your oven to 360° F.
Pumpkin Pasties
Anything off the trolley, dears? A pumpkin pastie?
6. Then, evenly distribute the filling on each of the circles of pastry in which you cut out.
Ingredients:
1 cup pumpkin puree
3 ounces cream cheese, softened
Decorative sugar crystals
Yes, please. Ask no further. We have got you on your way to Hogwarts tonight, but from the com fort of your own home. Whip up this easy pumpkin pastie—a pumpkin filled pastry—recipe in under an hour. What’s more is this recipe is everything you could ask for: it’s deliciously crispy, buttery, and sweet. Quite frankly, it’s magical.
Lucy Garberg
9. Put each pastry on the baking sheet and use a pastry/cooking brush to coat the pastry in melted butter.
7. Fold over the pastry in half, keeping the filling secure in the middle, and closing the pastries by pressing a
8. Cut slits in the top of the pastry so that air can be released while the pastry is cooking.
Instructions:
3. Refrigerate until ready to use in the following procedure.
2 pie crusts, pre-made or home-made
Cinnamon sugar
¼ cup butter melted
2. In a mixing bowl combine the pumpkin puree, cream cheese, sugar, pumpkin pie spice, and egg.
5. Cut the dough using a 5” in diameter circular cookie cutter or cup making 12 circles.
10. Sprinkle the pastry with cinnamon sugar and decorative sugar.
‘24 15
⅓ cup sugar
Servings: 2 dozen cookies
Prep time: 15 minutes
Note: Cookie dough can be kept in the freezer for up to a week shaped into balls! Just make sure to cover dough or store in an container.
2. In another bowl, whisk together the flour, baking powder, baking soda, and sea salt.
5. Preheat the oven to 350° F. Bake cookies for 10-12 minutes, unt lightly browned on the edges but still soft in the middle. Garnish with sea salt flakes immediately after removing from the oven.
6. Let the cookies cool on the baking sheets for 10-15 minutes and then transfer to a wire rack to cool completely before enjoying.
Salted ChocolateCaramelChip Cookies
1 tsp flaked sea salt, for topping 2 cups semi-sweet chocolate chips 2 dozen soft candy caramels
1 tsp baking powder
1. Combine butter, brown sugar, and granulated sugar in a large mixing bowl until smooth and creamy using an electric mixer or wooden spoon. Then add the eggs, vanilla, and oats. Mix thoroughly until all ingredients are combined.
16 Inspiration: If You Give a Mouse a Cookie by Laura Numeroff
Bake time: 10-12 minutes
¾ cup granulated sugar
Ingredients:
4. Unwrap caramels and cut each one in half. Measure out roughly ¼ cups of dough into balls and stuff each with 2 caramel pieces. R the ball out to make sure that the caramel is tucked away withi dough. Put the dough balls on baking sheets covered with parchment paper and refrigerate for about 1 hour.
Lucy Garberg ‘24
1 tsp baking soda
2 eggs 1 tbsp vanilla extract
Instructions
¼ cup old-fashioned oats 3 cups all-purpose flour
1¼ cup packed light brown sugar
1 cup (2 sticks) unsalted butter, softened
If you give your friends one of these cookies, they are going to ask you for a glass of milk. When you give them a glass of milk, they will ask for another cookie. When you give them another cookie, they will ask you for this recipe. Enjoy these classic chocolate chip cookies with a bit of a twist! These delicious cookies are chocolatey, caramelly, and slightly salty, and perfect to share with your friends!
3. Combine the dry ingredients with the butter-sugar mixture incrementally, adding only a small amount of the dry mixture in at a time. Afterwards, stir in the chocolate chips.
¼ cup white cooking wine
3. Add the cooked spaghetti to the pot along with the cheese and reserved pasta water. Combine, and add salt and pepper to taste. Garnish with more cheese and enjoy!
These words may have sparked my lifelong adoration of pasta. Strega Nona (by Tomie DePaola) is a wonderful story about magic, pasta, and the consequences of breaking the rules. In this short picture book set in Italy, a witch named Strega Nona solves villagers’ problems with magic. Big Anthony, a young man who helps Strega Nona with her chores, watches the witch sing to her pasta pot, which then makes copious amounts of pasta. One day while Strega Nona is gone, Big Anthony sings the song to the pot and happily receives a huge pot full of pasta, but he doesn’t blow three kisses at the pot like Strega Nona does, and the spaghetti keeps growing from the pot until the entire town is covered in pasta!
17Inspiration: Stega Nona by Tomie dePaola
1 tsp pepper
2 cups grape tomatoes, halved
1/2 cup grated parmesan cheese
1. Cook spaghetti in a Dutch oven or large pot of boiling water. Drain with a colander and reserve ⅓ cup of pasta water.
I hope you enjoy this quick recipe as much as I did, and don’t forget to blow kisses at your pasta when you’re satisfied with what you’ve made!
4 Calabrian chilies, chopped
Cook time: 35 mins
3 tbsp olive oil
2 tbsp fresh basil, sliced
“Pasta, pasta in the pot, give me some pasta, nice and hot!”
2. Once you’ve drained the pasta, heat the olive oil in the same pot. Add the garlic, chilies, and fresh oregano. Saute with a wooden spoon until fragrant. Add the tomatoes and cooking wine and let it reduce. Add the shrimp and basil and saute until the shrimp is pink.
Ingredients:
Servings: 4
4. Don’t forget to blow three kisses!
4-5 medium garlic cloves, minced
1 tbsp fresh oregano, chopped finely
1 lb whole shrimp
Magic Pasta
Ariana Mehrotra ‘23
This recipe is a one-pot dish inspired by Calabria, the region in which Strega Nona takes place. This region is famous for its “spicy and robust” cuisine. Calabria’s geography allows for a unique combination of foods that thrive on mountainous terrain, like cattle, nuts, mushrooms, and herbs in addition to local seafood. This recipe highlights Calabrian chilies which are crunchy and tangy. Plus, the oil packs a great punch. If you are not as big of a fan of spice as I am, feel free to use fewer peppers.
Chili and Garlic Shrimp Spaghetti
Instructions:
10 oz. spaghetti noodles
Prep time: 15 mins
1 tsp salt
The book Matilda contains one of Dahl’s most iconic chocolate references. When Miss Trunchbull, Matilda’s foreboding principle, accuses Bruce Bogtrotter of stealing a slice of her chocolate cake, she forces Bruce to eat the entire cake. The cake is portrayed as a monstrous, decadent chocolate dish. There’s no way Bruce can eat the entire portion. Nevertheless, Bruce prevails and he proves Miss Trunchbull wrong. The richness of the cake, with its dark, robust complexion and formidable size, represents Miss Trunchbull’s power over the students. Bruce’s appetite destroys not only the cake, but also Miss Trunchbull’s harsh attitude.
The BFG introduces Sophie and the Big Friendly Giant’s friendship while touching on culinary themes. Most giants’ diets consist of human beings, or as the BFG calls them, “human beans.” However, the BFG exclusively eats snozzcumbers–the only edible plants in the giants’ world. Unlike cucumbers, snozzcumbers have stripes, warts, and a foul pest-like flavor. The considerate BFG protects his dear friend Sophie, by willingly eating snozzcumbers over delectable “human beans.” This signifies his regard for those who may seem insignificant to other giants, but are particularly meaningful to him.Lastly,
Overall, Dahl’s food portrayals serve as optimistic reminders of childhood memories and the virtues he sees in the world. This is evident in many more of his stories, such as Fantastic Mr. Fox, James and the Giant Peach, and The Twits. His cravings for youthhood, goodwill, and wondrous creations manifest in his characters’ encounters with decadent cakes, unpalatable vegetables, and playful sweets. The next time you come across Dahl’s books, consider the symbols that lie beneath his delectable inventions!
Food RoaldinDahl's Stories
Paige Buller ‘24 18
Charlie and the Chocolate Factory contains Dahl’s most famous food portrayals. Young, ordinary Charlie Bucket finds the last golden ticket to visit Willy Wonka’s candy factory, and he jumps at the opportunity to go. There, Mr. Wonka reveals the factory’s impressive creative inner workings. The sweets are wonderous compared to the simple and repetitive diet the Bucket family eats back home. As Charlie and his grandfather marvel at the factory, the other tourists overindulge. Augustus Gloop drinks from the chocolate river, sending him to the fudge room; Violet Beauregarde sneaks three-course gum and turns into a plump blueberry; Veruca Salt tries to capture squirrels and ends up in the trash chute; And Mike Teavee shrinks after in a Wonkavision TV. The factory, overflowing with culinary represents an extravagant sense of temptation and possible self indulgence, and the conduct of the other children reveals the irreverence most have for these privileges. Meanwhile, the Buckets’ appreciation for the factory is reflected in their gracious and composed behavior around the factory.
Chances are you’ve read books by Roald Dahl. His stories, overflowing with imagination, always leave readers craving more. Much of Dahl’s culinary inspiration comes from experiences at boarding school, taste testing chocolates for candy companies. These memories inspired Dahl to incorporate food into his books, giving his audience the opportunity to experience the treats as they read. Dahl uses whimsical and decadent food to symbolize his characters’ greatest values and desires.
4. Beat until smooth and creamy.
7. Cover the sides and top of the cake with the frosting, using a spatula or icing knife.
For the Cake
9. Preheat the oven to 350°F and line two 9-inch pans with parchment paper.
12. Pour the wet ingredients into the dry and mix with a large spoon until combined.
14. Pour mixture into baking pans and bake at 350° F for 30-35 minutes.
1 ½ cups unsalted butter
15. Once a testing stick comes out clean, remove the cake from the oven and set it out to cool for 5-10 minutes.
Enjoy this cake with family, friends, or completely by yourself. Don’t worry—I won’t judge!
8. Decorate however you choose! Feel free to top with dark chocolate, sprinkles, cocoa powder, or whatever you have in your pantry.
19
Ingredients for Cake:
6. Place the second layer over the first layer.
Inspiration: Matila by Roald Dahl
¾ cup unsweetened cocoa powder
Maddie Katz ‘24, Special Thanks to Emily Glickman
5. Once the cake is cooled completely, apply a generous amount of frosting on the top of one of your layers and cover.
13. Add in hot coffee or water, mix until combined.
*frosting can be mixed by hand, which is what I did, but expect a workout!
For the Frosting
Recipe Makes 1 Chocolate Cake
5 cups confectioners sugar
The chocolate cake from Roald Dahls’ Matilda has become a core memory for me. When I read it, I was entranced as Bruce devoured the entire cake, showing up the evil Miss Trunchbull. At seven years old, I felt empowered—proving grown-ups wrong was all the rage. Trunchbull terrified me, even more so when I watched the Matilda movie, and I enjoyed seeing Bruce prove to her that maybe she so mighty after all. I couldn’t help but feel a little envy for Bruce as he ate the cake, even though I knew that the chocolate cake was used as a punishment. My sweet tooth has always been massive, and while I now understand how difficult it is to devour an entire cake, it doesn’t mean I wouldn’t like to try! Now in college, when I think of a decadent chocolate cake, I think of my friend Emily’s recipe. This rich chocolate cake with creamy, buttery frosting is sure to satisfy any cravings you may have to eat a cake Bruce-style. She showed me how to make it and was kind enough to give me the recipe to share!
1 cup milk
½ cup heavy whipping cream or milk
1 cup unsweetened cocoa powder
Prep time: 10 min (cake) 15 min (frosting)
10. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
11. In a medium bowl, beat together milk, oil, eggs, and vanilla.
Ingredients for Frosting:
1 cup hot water or coffee
For Decorating:
1 tsp salt
½ cup vegetable oil
2 tsp vanilla extract
2. Add confectioner’s sugar and heavy cream/milk in small amounts, alternating between the two. Mix until combined.
16. Then, transfer the cakes out of the pan onto wire cooling racks to cool completely before frosting.
1. Using an electric mixer or hand mixer,* cream together room temperature butter and cocoa powder in a large bowl.
2 cups flour
Chocolate C
Servings: 1
Cook time: 30-35 min
2 tsp vanilla extract
1 ½ tsp baking soda
2 eggs
3. Add vanilla.
2 cups granulated sugar
2 tsp baking powder
MeatballsOmnivore
Ingredients:
½ cup Italian breadcrumbs
Servings: 4, although portions may depend on size of the meatballs.
2 pounds 90% lean ground beef
1 large egg
2 tbsp olive oil
Prep Time: 20-30 minutes.
¼ white onion, finely chopped
2 cloves of garlic
Cook Time: 30-35 minutes, or until the inside of the meatballs are not pink.
Imagine sprawling rivers of orange juice, juicy burgers falling from the sky, and perfect peanut butter sandwich snowstorms. Like many, I used to love fantasy books. While Aesop’s Fables, stories by the Brothers Grimm, or books by Dr. Seuss were probably more common among my peers, I had a much different favorite fantasy book growing up. I used to love the classic read aloud book Cloudy with a Chance of Meatballs by Judi Barrett. While I don’t live in Chewandswallow, I have fond memories of coming home after school to find my mom making pasta and preparing all the fixings for an excellent supper. One of my favorite foods that she makes are her meatballs. They’re not only a twist on a classic food, but also something I’ve grown up enjoying my entire life. These meatballs are filling, nutritious, and able to transport anyone that tastes them to another world as if they were a character in Cloudy with a Chance of Meatballs.
1 tbsp lemon juice
MoraitesGeorge ‘23
Inspiration: Cloudy With A Chance of Meatballs by Judi Barrett
1 whole carrot, finely chopped
1 handful parsley, finely chopped
It’s obvious to anyone that potatoes are not the only food you should be eating, but nutritionally, potatoes are not given enough credit. Especially when the skin is eaten, potatoes can actually be a good addition to your diet and are nowhere near as scary as the carbohydrate police make them out to be. For starters, potatoes are a fun aweighpotatoesthreefact:russetaboutpound
great source of vitamins and minerals. Skin-on potatoes are abundant in antioxidants and contain vitamins C, B6, potassium, manganese, mag nesium, phosphorus, niacin, and folate, which are all part of a healthy diet. Additionally, potatoes have been shown to promote digestive health due to the fact that they contain
PHOSPHORUS
Inspiration: The Martian by Andy Weir
a resistant form of starch, which later becomes a nutrient source for your gut bacteria. Finally, the vitamins in potatoes have been linked with benefits such as improved functioning of the brain, nervous system, and immune system, and aid in heart health and athletic performance. So, potatoes, when prepared in a healthy way, can be a great dietary staple. But is it sustainable on its own?
The answer is kind of. In 2010, American Chris Voigt took on an all potato diet for two months. Like Mark, he ate solely plain potatoes (not sweet). Chris consumed up to 20 potatoes per day, and lost 18 pounds. His cholesterol dropped 52 points. He saved money on groceries, feeding himself for $15 a week. He claimed that he had plenty of energy, slept well, and had no side effects from his new diet. However, despite how great Chris felt, nutritionists do not recommend a diet with only one food source—potatoes aren’t balanced enough nutritionally. They don’t contain as much protein, vitamins (especially calcium or omega three), or minerals as a balanced diet does. According to Nutritionist Fiona Hunter, the body needs 40 nutrients to function properly, and no single food source contains all of them.
While potatoes could keep Mark alive while stranded on Mars, an all spuds diet isn’t optimal for the rest of us here on Earth. But, the bad rep potatoes get isn’t justified either. Potatoes have a lot of nutritional benefit to them, and can make a healthy, tasty, and inexpensive addition to a balanced diet. So don’t be afraid to have that baked potato for dinner.
MADDIE KATZ ‘24
The Martian by Andy Weir was one of the first “grownup” science fiction novels I ever read. It introduced me to an adult plotline and heavyhitting space-talk, and I was fascinated by the tale of an astronaut stranded on Mars. I enjoyed the story of Mark Watney’s resilience and the details of his day-to-day life as he tried to survive. However, as a 12-year-old, I was both jealous and horrified by Mark’s all potato diet. How could anybody eat only potatoes for years? And was it possible to sustain yourself this way? If so, can I try it? As a french fry and latke lover, a potato diet sounded excellent. Potatoes are cheap (about 0.75 USD per pound), and could be a good option for a student grocery budget. Now as a college student, I figured it was time to look into the questions that I had asked years ago. So let’s dive in. Is the Martian diet possible?
THE MARTIAN DIET: IS IT POSSIBLE?
21
VIT C VIT B6 POTASSIUMMANGANESE
NIACINFOLATE MAGNESIUM
1 tsp sesame oil
Her account in The Joy Luck Club reminded me of making wontons with my dad and inspired me to create wontons of my own. I created a celiac-friendly recipe because I know that wheatfree Chinese dumplings are almost impossible to come by. I wanted all families to be able to enjoy these wontons! And, I promise you, they’re exactly like the real thing!
1 ½ cloves of garlic, minced 1 ounce of water chestnuts, roughly
Prep time: 1 hour Cook time: 7-8 minutes Joy Luck Club by Amy Tan
Similar to Jing-Mei in Amy Tan’s The Joy Luck Club, I empathize—and maybe you do too—with the ambiguity of being Chinese-American: not feeling quite Chinese, but not quite American either. Staying connected with my Chinese culture has always been an important value of mine, with cooking being one of my favorite ways to do so. Food helps communicate cultural and family history when direct communication isn’t possible; it bridges the language barrier between older and younger generations. As the narrator, Jing-Mei also uses her experiences around Chinese food to better understand her heritage. She describes food and eating practices in great detail, such as her aunt’s process of wrapping homemade wontons.
IngredientsGluten-FreeWrapper
¼ tsp white pepper
¼ lb shrimp, chopped
1 pinch red pepper flakes 1 egg, whisked (for egg washing)
1 tsp sesame oil
1-2 green onions, thinly sliced
2 shiitake mushrooms roughly chopped (if dry, soak in hot water for 1 hour to rehydrate)
½ tsp arrowroot starch
22
½ lb ground pork
¼ tsp white pepper
Servings: 3-5
1 pinch red pepper flakes 1 egg, whisked (for egg washing)
Madison Wong ‘23
Inspiration: The
13. Repeat with all wonton skins.
12. Lay wonton in the palms of hands and gently wraps the arms of the wrapper back behind to join each other. The right side will go under the left side, with the egg wash sticking the left and right sides together.
Assembling the Wontons
7. Generously dust a cutting board and a small rolling pin with Roll each piece of dough into a square measuring 10 cm x 10 cm. surfaces as needed.
2. Crack eggs in a separate small bowl and whisk with a fork.
8.Combine all filling ingredients in a large bowl. Mix well with combine.
For the Filling
15. Cook on medium heat for 7-8 minutes uncovered.
1.In a medium bowl, mix rice flour, cassava flour, tapioca flour, psyllium husk powder with a wooden spoon.
6.minutes.Takethe dough out of the fridge and cut into eighths. Cut each eighth into 3-4 more pieces. There should now be 24-32 individual pieces.
For the dumpling wrappers
9.Place a small spoonful of meat in one corner of your 10.wrapper.Place the corner of the wrapper on top of the meat and roll 180 degrees.
16. If using water, drain the water after cooking. Serve hot.
11. Egg wash the right side from the outline of the meat to the rightmost corner of the wrapper.
4. Add a teaspoon of water at a time until the dough forms. The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more tapioca flour.
14. Bring a pot of water or soup broth of your choice (I prefer chicken or beef broth!) to a boil on high heat. Place your desired amount of wontons in the water/broth, then turn the heat down to medium.
The wontons are best consumed freshly cooked! Leave your other wontons uncooked until you’re ready to eat them or freeze the wontons in pre-bagged portions. If you’re not in a soup mood, boil wontons in water, drain once cooked and serve doused in chili oil.
23
3. Create a well in the middle of the dry ingredients and pour in the eggs. Mix with a wooden spoon until the egg is absorbed.
5. Roll mixture into a ball. Wrap in plastic wrap and refrigerate for 15-30
Cooking the wontons
Instructions
3 tbsp sugar
2 large eggs
These pancakes are inspired by Percy’s devotion to the color blue. Blue food is a running gag throughout the book series, as Sally Jackson, Percy’s mom, constantly creates and seeks out blue food to stick it to her terrible husband, Gabe Ugliano, who once claimed that blue food doesn’t exist. Blue food is more than just a fun concept, but is also an evocation of Percy’s home and his most meaningful relationships: blue food highlights a shared rebellious nature between Percy and Sally, and of course, the color blue reflects Percy’s godly father, Poseidon.
Cook Time: 30 mins
Instructions:
2 tbsp vegetable oil (plus extra for the pan)
1 tsp salt
3 tsp baking powder
1 tsp vanilla extract
1 ½ cup flour
Prep Time: 15 mins
Pancakes:
If you asked me what my favorite book series was when I was seven, I would have told you Percy Jackson and the Olympians. Today, I would give you the same answer. What’s not to love about a book series devoted to Greek mythology that follows an incredibly likable main character??
Whisk dry ingredients until combined in a large bowl. In a smaller bowl, crack eggs and oil and whisk togeth er. Add milk and vanilla to the egg mixture and whisk again. Pour the egg mixture into the dry mixture and whisk until smooth. Add food gel one drop at a time and mix to achieve desired color.
Top pancakes with blueberry compote and whipped cream!
Ariana Mehrotra ‘23 24 Inspiration: Percy Jackson & the Olympians by Rick Riordan
Pancakes:
1 ½ cup oat milk (or milk of choice)
Lightly spray a non-stick pan with vegetable oil. Using a ¼ measuring cup, scoop pancake batter into the pan. Cook on medium-low heat. Flip the pancake using a spatula when bubbles start to form on the surface of the pancake and the edges of the pancake can be removed from the pan. Flip again to check if the other side is fully cooked then remove. Repeat.
Servings: 4
Ingredients:
These pancakes have a few different elements: the blueberry pancake base, a blueberry compote, and blue whipped cream. Enjoy!
Percy Jackson’s Blue Pancakes
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