baked the ultimate food high fall 2015 | issue 5
fall 2014 | A
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MASTHEAD
baked FALL 2015
Baked is Syracuse University’s student-run food magazine. Founded in 2011, it aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local restaurants, and connecting readers to the greater Syracuse food community. Baked is published once a semester with funds from your student fee. All contents of the publication are copyright 2015 by their respective creators.
EDITORIAL editor-in-chief AUDREY MORGAN managing editor FRIEDA PROJANSKY executive food editor KATE BERNHARDT senior editors RENEE CHERRY, CORY FERNANDEZ, NORA HORVATH assistant editors KELSEY COUGHLIN, FORREST FLORSHEIM, TAYLOR WATSON copy editor MARLENA AHEARN fact checker KATIE INTNER contributing writers RACHEL LOCKHART, HEATHER ROUNDS, CHRISTINA TIBERIO
DESIGN & PHOTOGRAPHY creative director SHAWNA RABBAS photo director TARA BOTWINICK designers MARA CORBETT, CHLOE MEISTER, KELLI MOSHER, SAM SCHWARTZ, KATHERINE SOTELO, EMILY STETZER photographers ELIZA CHEN, FRANKIE PRIJATEL illustrators ERIN REEVES, STEPHANIE TAGER
DIGITAL digital director CHAZZ INNISS assistant digital director SHANNON MCCANN
COMMUNICATIONS pr director JOCELYN WERLE pr team LINDSAY DESTEFANO, LAUREN DOYLE, PHOEBE SMITH, LIZ SPROUT, MADDIE WOOD faculty advisor MELISSA CHESSHER
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TABLE OF CONTENTS
06 Get Crackin'
22 Art of the Craft
08 Off the Eaten Path
24 A Cut Above the Rest
10 Made to Order
30 Lunch Break
11 GrubHub by the Numbers
38 All Bark, All Bite
12 A Wadi Wedding
42 Dope Dinner Party
14 Sweet Dreams
52 Turkey Talk
16 Bottoms Up! 17 Bar Crawl 19 Spirit Guide 21 Go Hard
EDITOR'S LETTER
I’M NOT MUCH OF A CARNIVORE—except on Christmas Day. As tradition goes, my family buys prime rib at Noel’s, a small town grocery with big time meat. Served with its own juices and horseradish for a tangy bite, it’s the centerpiece of our table every year. Whether we sit down to the Thanksgiving bird or Hannukah brisket, we tend to rely on showstopping proteins for our holiday meals. With that in mind, Baked reached out to Liehs & Steigerwald, an old-school butcher shop that’s been making its products the same way for nearly 80 years (pg. 24). As for the man behind the meat? We interviewed a local farmer on page 52 to learn what really goes down before Turkey Day. Plus, we developed a simple roast chicken recipe (read: rotisserie) for a feast of your own on page 42. Lest the vegetarians feel left out, we’ve included an ode to the egg on the next page. Or if you want to expand your culinary horizons beyond the stove, find out what one student ate when she studied abroad in Jordan on page 12. To kick start my own abroad experience, I’ll probably be spending Christmas on a plane this year. I’ll miss my family and my dogs. But mostly, I’ll miss the meat. Enjoy the food high,
Audrey Morgan, editor-in-chief
PHOTO: TARA BOTWINICK
Get Crackin'
If you find yourself scrambling every morning, use our guide to own the egg WORDS: RENEE CHERRY PHOTO: TARA BOTWINICK
Everyone’s got an egg of choice. Some prefer the poached egg for its aesthetic appeal. Others swear by the scramble. Even if you’ve mastered a delicate meringue or a buttery hollandaise sauce, you can still savor the egg on its own. From a foolproof soft boil to a whimsical “egg cloud,” here are five ways to cook our go-to breakfast protein.
1. The Soft-Boiled Egg The hard-boiled egg’s hot older sibling Difficulty Level: Fill saucepan with a few inches of salted water and bring to a rapid boil. Add in eggs with their shells still on, and cook for 5 minutes. Remove eggs and immediately transfer to cold water. 6 | bakedmagazine.com
BACK TO BASICS 2. The Poached Egg Oh you fancy, huh? Difficulty Level: Fill saucepan with a few inches of water and bring to a simmer. Crack eggs into small individual bowls. Create a small whirlpool in water using a spoon or spatula (this will keep egg whites intact). Gently lower eggs into simmering water. Cook for 4 minutes, then remove with a slotted spoon.
3. The Sunny-Side-Up Two pieces of the smiley face breakfast equation Difficulty Level: Add one tablespoon of butter to skillet over medium heat. Crack eggs into skillet. Spoon butter from the bottom of skillet onto the egg whites until whites are set, about 4 minutes.
4. The Over Easy Spatula skills FTW Difficulty Level: Add butter to skillet over medium heat. Crack eggs into small bowl, then transfer to skillet. Cook until egg whites are opaque and mostly set, about 1-2 minutes. Flip and cook an additional 10 seconds.
5. The Egg Cloud Edible clouds. You’re welcome. Difficulty Level: Preheat oven to 450°. Crack eggs, and separate yolks and whites into 2 bowls. Beat egg whites with a mixer on medium speed until stiff peaks form. Transfer egg whites onto parchment-lined baking sheet, forming as many mounds as the number of eggs you started with. Use spoon to make a small well in the center of each mound. Bake for 3 minutes. Transfer 1 yolk to the center of each mound and bake until yolks are set, about 2 minutes.
HEAD TO BAKEDMAGAZINE.COM FOR 2 MORE METHODS OF COOKING EGGS fall 2015 | 7
Off
the E
WORDS: NORA HORVATH - ILLUSTRATION: STEPHANIE TAGER
Ditch your campus comfort zone with these Marshall Street alternatives If you’re hit with déjà vu every time you walk down Marshall, it’s time to expand your restaurant repertoire. We know these spots are tried and true, but a short drive away from campus there’s an entire city just waiting to be tasted. Don’t worry—we won’t tell the Jimmy John’s delivery guy.
If you like
Roly-- - - - Poly try Brooklyn-- - - - Pickle
Pardon the cliché, but Brooklyn Pickle is the best thing since sliced bread. Whether you order a half or whole sandwich at the Syracuse chain, your meat will be piled high and you’ll leave with your pants a lot snugger than they were before. Make sure you try the Brooklyn Pickle Special, made with layers of corned beef and pastrami, Swiss cheese, and house-made Russian dressing— or create your own sandwich. The only downside: the restaurant is packed on Saturdays and closed on Sundays, so stop in midweek for the best experience.
If you like
Bleu-- - - - monkey try namu
You're likely loyal to Bleu Monkey’s build-your-own noodle bowls. But if you want more variety, try the most overlooked restaurant in Armory Square. Namu boasts four distinct Asian cuisines on one menu, so you can really eat whatever you’re craving. Go ahead—order dumplings, sushi, and pad thai all in one dinner. But if you only try one thing, make it the gop dol bi bim bap. It’s a classic Korean dish of beef, vegetables, and rice—all topped with a fried egg. Namu’s is always topnotch, complete with a perfectly-runny yolk and hot pepper sauce.
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aten If you like
path
Strong-- - - - hearts try Core-- - - greens
Health nuts, rejoice. Located near the Syracuse airport is the recently opened flagship address of Core Greens, Grains & Bone Broth, an “active lifestyle” eatery. Though the menu isn’t entirely vegan, it offers tons of options for every dietary restriction, from grain bowls to fresh-pressed juices. If you need a quick pick-me-up on a chilly day, try the spicy ginger steak and rice noodle bowl for its warm notes of ginger and Sriracha. The one menu item missing is smoothies— we’ll always have a soft spot for Strong Hearts there.
If you like
faegan'- s- try coleman'- s
Everyone loves Flip Night—but if you’re in search of a new pub, Coleman’s in Tipp Hill should be your next stop. Established in 1933 as a “workingman’s saloon,” the present-day Coleman’s is triple the size of the original, but still as welcoming and cozy. When you’re there, make sure to try the loaded baked potato bites and Guinness onion rings. No appetite? Grab a beer with friends at the bar. If you’re up for braving the crowds to celebrate the luck of the Irish, head to Coleman’s on St. Patrick’s day for a Tipp Hill tradition: green beer.
If you like
king-- -david' s try byblos-- - -cafe
Tucked just around the corner from Dinosaur BBQ sits Byblos Mediterranean Cafe, a family-owned take-out Lebanese restaurant. Earlier this year, the owners opened a second, larger location in Armory Square, Byblos Bar & Grill. It might not be on your ‘Cuse bucket list yet, but there must be a reason Guy Fieri stopped by for his show Diners, Drive-ins and Dives. Like King David’s, Byblos offers all the Mediterranean staples: hummus, spanakopita, and pita sandwiches, among others. Menu highlights include a seasoned falafel sandwich and numerous varieties of house-made baklava.
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MADE TO
ORDER HOW GRUBHUB HAS CHANGED THE DELIVERY SCENE IN SYRACUSE AND BEYOND WORDS: RACHEL LOCKHART
W
hen GrubHub was founded in Chicago 11 years ago, ordering food still involved digging out faded restaurant menus and calling in. Now the name is synonymous with the concept of delivery. From humble beginnings, GrubHub has expanded rapidly to serve over 900 cities with a network of 35,000 restaurant partners nationwide. It’s revolutionizing the way millennials order food. “By ordering through GrubHub, diners are able to eliminate any of the frustrations they may have by calling the restaurant directly,” says Media Relations Coordinator Kaitlyn Carl. Outside of convenience, GrubHub prides itself on introducing and connecting consumers to local restaurants they otherwise might not know about.
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“By having their menus in one place, diners are able to discover a new favorite restaurant at the tip of their fingers,” says Carl. Restaurants don’t actually pay an upfront cost to use GrubHub. “We take a small commission on orders that we send the restaurants’ way,” says Carl. “And they’re able to choose their percentage based on how they want to appear on the site.” Competitors like EatStreet have popped up recently, but GrubHub continues to dominate the market. And the takeout company only plans to expand further by acquiring the delivery services Dining In and Restaurants on the Run. This move would allow GrubHub to start delivering food directly, enhancing a service that SU students—and their wallets— are already too familiar with.
GrubHub by the numbers After polling over 50 students, our crystal ball estimates these stats on your takeout tendencies
76% GrubHub of students use
as a last resort (aka when they're out of groceries)
$
SU's
cuisine of choice is
ASIAN
Almost 3/4 of students
spend an average of
$11-15 on a single order we order the most from...
WINGS OVER SYRACUSE CALIOS ASAHI SUSHI according to GrubHub
SYRACUSE ranks
#1
CALIOS is most cited as a
“drunk food”
for ordering
international cuisines
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A WADI WEDDING In the desert valley of Jordan, one student experienced community through food
WORDS : HEATHER ROUNDS ILLUSTRATION : STEPHANIE TAGER
Mountains jut into the sky, framing the stars with a ragged blackness. High above two tents pitched for a wedding, the Milky Way swirls in a white trail, illuminating another evening in the Wadi Rum desert. As the bride and groom drive away, trucks pull up to the all-female tent, where unveiled women dance. Aromas of lamb and rice mingle with those of dust and perfume in the air. Silver platters, heaping with piles of food, emerge from vehicles outside. Little boys, the only males permitted to see uncovered women, run dishes 12 | bakedmagazine.com
into the tent. They set the platters on thin mats covering the sand that served as a dance floor only moments ago. Seconds after the platters are set down, women and girls swarm around them. There are no seating arrangements, so I stand around trying to gauge where to place myself. Eventually, an older woman who senses my awkwardness gestures for me to sit with her and a group of preteen girls. I spent a month in Wadi Rum living
EATING ABROAD with the Bedouins, a historically nomadic people who live in camelhaired tents throughout the deserts that span the Middle East. This slab of barren-yet-beautiful land is a common tourist destination for foreigners exploring Jordan, a small country perched between Palestine, Iraq, Syria, and Saudi Arabia.
mats, talking and laughing around the platters underneath the starry abyss of night. Younger girls shuffle to make room for older women with weathered faces and wrinkled hands. Here, a meal is a collective experience—not something individually monitored or planned.
A traditional Bedouin dinner is usually something humble—perhaps a dish of tomatoes, onions, and peppers cooked down to a salsa-like texture and eaten with bread, or chicken and spices over rice. Only for festivities like this one does dinner make a thud when set down. On each platter is a massive portion of mansef, a traditional Bedouin dish served with lamb. With their bare hands, women grab chunks of wet rice soaking in a sweet yogurt sauce. Roasted pine nuts, vegetables, and juicy lamb rest atop the white mounds. I try to mimic the women who, using only their right hands, roll the rice in their palms until they each have a small, firm ball. Instead, I sloppily shovel handfuls into my mouth while everyone seems distracted with conversation.
HERE, A MEAL IS A COLLECTIVE EXPERIENCE— NOT SOMETHING INDIVIDUALLY MONITORED OR PLANNED While living with the Bedouins, I rarely witness a person eating alone. People don’t pack lunches that they’ll eat later in isolation, and hospitality is as instinctive as pouring a guest a cup of sweet Bedouin tea. At American weddings, we often throw raw rice into the air as a sign of good luck. In Wadi Rum, the same expression of hope and blessing for a new union exists. But here, that rice is steaming hot, drenched in sauce, and shared.
Seventy women huddle on tattered
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sweetdreams AdriAna Yorke is a student by day, pastry chef by night
WORDS: TAYLOR WATSON | PHOTOS: ELIZA CHEN
S
avoring a warm apple tart at a bistro in the French Riviera, AdriAna Yorke was struck with inspiration. She knew she had to add the dessert to her menu at Otro Cinco, the downtown Syracuse restaurant where she works as a pastry chef. Following her return from France, where she interned with The Creative Mind Group at the Cannes Film Festival, AdriAna sits at a floweradorned table just outside of the Spanish and Mexican restaurant. She
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smiles and waves to the waiters who are navigating the tables. “We joke around together,” she says of her coworkers. “No one is ever too serious.” When she’s not busy traveling the world or studying, AdriAna, a sophomore television, radio and film major from Utica, hones her skills in the kitchen. “My mom and dad always cooked and baked,” she explains. As a child, she mirrored their habits and discovered a passion for baking. Her sister, Johanna, owns Westcott’s
Alto Cinco, and when she asked her younger sibling to be the pastry chef at the downtown branch, AdriAna’s decision was a no-brainer. The second semester of her freshman year marked the beginning of her demanding routine. She spends two evenings a week in the restaurant’s basement bakery on South Warren Street. There, she takes inventory and gets to work. AdriAna is the restaurant’s only pastry chef—a role that may seem daunting—but she typically evades the hectic dinner rush. “It gets stressful when I’m working quickly to get things done or when there are a lot of people in the prep kitchen, but I try to have everything done before then,” she says. Within reason, AdriAna has free reign to bake whatever she desires. “My sister lets me have my freedom. We work together by bouncing around ideas,” she says. The sisters collaborated to develop the restaurant’s fall dessert menu, which featured fresh dishes influenced by AdriAna’s travels in France: apple tarts, poached pears, chocolate tortes, and crème brûlée. Although she’s inspired by other pastries, sticking to a precise recipe isn’t her style. “I
start with a base recipe, but I like to add things,” says AdriAna, who’s also perfected a few recipes of her own. The main difference between baking at home and in the restaurant’s kitchen is quantity, she says—the half-pound cookies at Otro Cinco would be difficult to replicate in an apartment oven. AdriAna admits it can be tough to balance her conflicting roles. This semester, she planned ahead by tailoring her academic schedule to her work schedule. “Knowing that Monday and Thursday I’m coming to work, I set my own deadlines,” she says. Despite her tight schedule, she finds time to be active on campus through involvement with a cooking show on CitrusTV, College Eats, and her sorority, Alpha Xi Delta. Looking toward the future, she’s still seeing sweets. “I want to combine my Newhouse education with my baking skills,” says AdriAna. Her dream job? Working on the production side of Food Network. With thoughts of homework lingering in the back of her mind, she heads back into the restaurant, off to fan out apple slices for the warm tart she once ate halfway across the world.
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S M O T T O B ! P U For some, chicken soup warms the soul. For college students, swap soup for Svedka. If you seek refuge in bars when the temperature drops, try signature drinks from our favorite spots beyond the Hill (pg 17). Should you decide to stay home, crack open one of the bottles we recommend on page 22, or be your own brewmaster with our hard cider recipe (pg. 21). In need of something to toast? We covered the opening of CNY’s newest distillery, owned by none other than an SU professor (pg. 19). Cheers to you, ‘Cuse.
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BOTTOMS UP
Bar Crawl
Amp up your rounds with with these bartender-approved drinks WORDS: FRIEDA PROJANSKY
ILLUSTRATIONS: SHAWNA RABBAS
$7.50 Laci's Tapas Bar Wash down the small plates at this Spanish-style bar with a fresh mix of gin, earl grey honey, lemon, and thyme.
The Imperialist
Dublin Mule
$10 Kitty Hoynes For a take on the Moscow Mule, this pub subs in Irish whiskey for vodka, then adds Guinness syrup, Saranac ginger beer, lemons, and limes.
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Pumpkin Spice Martini
Blue Kamikaze
Something Fruity
$7.50 Kelley’s Bar & Restaurant This upscale tavern serves a seasonal cocktail with vanilla vodka, pumpkin liqueur, butterscotch schnapps, and Kahlúa.
$2 Mulrooney’s Irish Sports Pub Order shots of vodka, blue CuraÇao, and lime juice at this pub for Thirsty Thursdays that won’t drain your bank account.
$7 Benjamin’s on Franklin If you ask for “something fruity,” this bar turned nightclub will whip up a sweet mixture of raspberry vodka, cranberry lemonade, lemons, and limes.
BOTTOMS UP
Spirit Guide Shots are on Chris Uyehara, SU professor and owner of a brand new distillery WORDS: CORY FERNANDEZ PHOTOS: AUDREY MORGAN
Copper chambers of distilling machines bubble up gallons of White Lightning and One-Hundred Percent Moonshine. These concoctions will soon fill unwieldy aging barrels made of American white oak, embossed with the words Last Shot Distillery. Over two years ago, this space was just a vision for Hawaiian-born pastry chef turned culinary professor, Chris Uyehara, and his partners, John Menapace and Kate Menapace. Starting this month, it’ll serve spirit enthusiasts of the Skaneateles area and beyond. A professor at Syracuse University and a World Champion ice carver by trade,
Uyehara comes from a line of master bakers, which included both his father and brother. It wasn’t until later in his cooking career that he first got the idea for opening the distillery. He was inspired by his colleague at a previous cooking job who had opened up his own distillery as part of a father-son operation. “He kind of sparked the interest in me,” says Uyehara. “I took classes just to see if I would enjoy it.” While it may seem like a clever play on words, the name of Uyehara’s distillery came about during a late night dinner conversation with family in which he emphasized the ticking of the metaphorical clock. Uyehara knew a chance like this might not arise again. fall 2015 | 19
“This is my retirement,” he says. “I’ve run businesses in the past, but I’m no young chicken. This is my last shot for an endeavor.” The distillery, located on 4022 Mill Road, has a setting deeply rooted in American history. “Not only are we sharing whiskey, we’re sharing the history,” says Uyehara. “We want to educate, but also be a cool place to hang.” Last Shot reclaims a space that used to be a distillery before the impact of the Temperance Movement shut it down. The original distillery was then turned into a grist mill, which soon burned to the ground, and the remnants became the foundation of Last Shot. Uyehara hopes to resurrect the essence of the once run-down distillery that never got its chance at spirit glory. The first distillery in Skaneateles since Prohibition, Last Shot honors its location by using ingredients and products from the area. Its water, for example, is sourced from Skaneateles Lake, one of the cleanest lakes in the country. At the distillery, patrons will have the opportunity to test their tongues with different flavors of bourbon, vodka, and whiskey. Topping the list are flavors like Hashtag Hundred, onehundred percent corn whiskey, and White Lightning, a clear white whiskey named after a famous Skaneateles sailboat. In addition to its spirits, Last Shot will serve a selection of cured meats to be experienced in its nearby tasting room. Though on the path to becoming a Skaneateles staple in its own right, the distillery didn’t come without 20 | bakedmagazine.com
some textbook education and dicey gambles on Uyehara’s part. As with any business owner, he was faced with some game-changing decisions. “Before you do this process, you have to get the location. Every place I went to had a road block,” says Uyehara. After unsuccessfully seeking money from the bank, he thought of using the equity on his home for start-up funds. Almost ready to stick a “for sale” sign in the lawn, he saw a perfect opportunity when a family friend offered to join a partnership to acquire property for rent and give the distillery a home. Uyehara’s location decision proved to be as golden as Last Shot’s maple whiskey. “It’s trial and error in the beginning,” he says. “But I think it’s going to work out nice.” A man determined to make his final endeavor a successful reality, Uyehara shows us the rewards of calling even the last shot.
GO HARD BOTTOMS UP
Contrary to the name, it's easy to make grown-up cider at home WORDS: CHRISTINA TIBERIO ILLUSTRATION: ERIN REEVES Remember Martinelli’s? As we’ve grown up, so has the drink of the season. Faegans’ bartender, Justin Conerly, notes a rise in hard apple cider’s popularity in the past three years, citing companies like Angry Orchard and Redd’s Apple Cider that have fueled the trend. Those who like to drink hard cider generally prefer sweeter drinks like moscato or white zinfandel, says Conerly, since the alcohol content doesn’t override the flavor. If you’re into the sweet stuff, try this recipe at home to bring the nectar of the gods to a whole new level.
INGREDIENTS:
1 tablespoon of cider or champagne yeast 5 gallons of 100% pure apple juice 1 cup of sugar
INSTRUCTIONS:
1. Sanitize all of your equipment. If you skip this step, you run the risk of the cider spoiling. 2. Pour 5 gallons of room temperature 100% apple juice into food safe bucket. If using fresh-pressed juice, heat liquid beforehand until it reaches a boil, then let cool to room temperature. (Warning: If you buy apple juice with added sugar and water, the cider will not turn out.) 3. Sprinkle a tablespoon of yeast into juice. 4. Place lid on bucket along with the stopper. 5. Fill airlock with water to the line marked, and insert it into stopper. 6. Place bucket in a cool place for a month. 7. After a month, use funnel to pour cider into bottles.
MATERIALS:
Food safe plastic bucket with a hole drilled into the lid Rubber stopper Plastic airlock Sanitizing solution Flip cap glass bottles Plastic siphon Funnels
Recipe courtesy of Madison Wrest fall 2015 | 21
ARTof the CRAFT
The five BEST BREWS in Central New York WORDS: FORREST FLORSHEIM PHOTO: TARA BOTWINICK We all have our vices. Mine are backroom Texas Hold’em, the thrill of speeding, and drinking beer. Unfortunately, I have terrible luck at the poker table and I’m one ticket away from losing my license. Fortunately, I can drink beer, and there’s no better way to support the destruction of my liver than supporting local craft breweries. I traveled through Central New York in a half-blitzed daze, taste-testing my way through the barley and hops concoctions brewed in the heart of The Empire State.
Southern Tier Right-O-Way IPA Found at Wegmans and Tops The raw, hoppy energy of an India pale ale can knock you flat if you’re used to frat house tap-water. If you’re in the bullpen waiting to enjoy the boldness of IPAs, consider Southern Tier’s Right-O-Way (4.6% ABV) your training wheels. Its flavor, underpinned with citrus hops, lacks the traditional bitterness of most IPAs.
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BOTTOMS UP
Empire: Two Dragons Found on tap at Empire Brewery It feels right to drink at Empire’s basement-cellar pub when just behind the bar rests the very brewing facility that drafts its in-house beers—this isn’t DJ’s On The Hill. Two Dragons (6.0% ABV) is a unique fusion of Eastern tea and Western suds. With fruity aromas and warm undertones of tea, it's a roundhouse kick of flavor to your taste buds.
Syracuse Pale Ale Found at Tops, Wegmans, or the tasting room of Middle Ages Brewing Co. You’d think the city’s flagship beer, Syracuse Pale Ale (5.0% ABV), was brewed in the basement of the Carrier Dome, with its orange and blue color scheme. It has an understated malt flavor complemented by hoppy vibes, paying homage to the turn-of-the-century Canadian ale. It tastes as good as reaching the top of the Mount steps, snow days, and beating Duke.
Lake Placid UBU Ale Found at Wegmans An English-style strong ale with a beautiful red-amber color, Lake Placid UBU Ale (7.0% ABV) has a dark pour, accented with flavors of toffee, spices, and victory. After a few sips, you’re transported to an Adirondack chair overlooking Upstate’s finest mountains, far away from the Keystone-fueled house party.
Saranac Legacy IPA Found at Tops and Wegmans Certain occasions call for different drinks. New Year's Eve requires champagne, while chopping down a tree and carving it into a canoe warrants a Saranac Legacy IPA (6.50% ABV). It’s smooth like George Clooney and has an aftertaste as bitter as the 1980 Soviet hockey team. Best enjoyed next to a campfire after a successful day of fishing or bear wrestling.
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A Cut Above the Rest
Liehs & Steigerwald is one of the last butcher shops standing in Syracuse—and for good reason PHOTOS: TARA BOTWINICK
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“You gotta be proud when you've been in business 80 years. Some businesses don't last 80 months,� says former owner Robert Steigerwald, now retired (pictured left). His son Jeff co-owns the butcher shop today; The original Liehs & Steigerwald on Grant Boulevard. It also has locations in downtown Syracuse and Clay.
B
utcher shops once dotted the North Side of Syracuse, but Liehs & Steigerwald is the only one left in the neighborhood. Founded in 1936 by two German immigrants, its legacy is carried on today by third-generation owner Jeff Steigerwald and his business partner, Chuck Madonna. With a new brick-and-mortar restaurant downtown, the shop shows no signs of slowing down. We stopped by the original location on Grant Boulevard to see what’s kept the business in business for over three generations.
Co-owner Chuck Madonna (pictured above) started working at Liehs & Steigerwald when he was 15, cleaning walls, ceilings, and floors. “I’m too stubborn to leave,” he says. Employees manufacture most of the products Monday through Wednesday in the back of the shop. 26 | bakedmagazine.com
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When the Liehs & Steigerwald staff isn't making products, they're constantly cutting fresh steaks and pork chops for the counter.
High Steaks How well do you know your favorite cuts of meat?
1
3 28 | bakedmagazine.com
2
4 fall 2015 | 29
1. Sirloin, 2. New York strip steak, 3. Filet mignon, 4. Prime rib
Lunch Break
We’re bringing the Lunchable back. Be the coolest kid in the cafeteria on campus with these ready-to-pack recipes. PHOTOS: TARA BOTWINICK RECIPES + FOOD STYLING: KATE BERNHARDT
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THE RECIPAGES
Lunchables
GROWN-UP AB&J WITH BACON MAKES ONE SANDWICH
Ingredients: 2 slices gourmet thick-sliced cinnamon raisin bread 2 tablespoons creamy almond butter 2 tablespoons seedless raspberry jam 3 slices thick-cut bacon
Directions: 1. In a small cast-iron skillet over medium-high heat, cook bacon until tender but crispy. Set aside. 2. Spread almond butter on one slice of bread, and raspberry jam on the other. Top with bacon, and sandwich slices together.
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Lunchables
TURKEY CLUB WAFFLE SANDWICHES MAKES 4 SANDWICHES Ingredients: 8 frozen waffles Âź cup mayonnaise 4 ounces sliced turkey breast 4 slices bacon 1 heirloom tomato, thinly sliced 1 cup romaine lettuce
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Directions: 1. Toast waffles according to package instructions. 2. Spread 1 tablespoon of mayonnaise on each waffle. Top with turkey, bacon, lettuce, and tomato. Sandwich with another waffle, and serve warm.
THE RECIPAGES
BROCCOLI SLAW RICE PAPER ROLLS MAKES 4 ROLLS Ingredients: 4 sheets rice paper 1 package broccoli slaw 1 cup sliced mushrooms ¼ onion, diced 1 cup spinach 1 thinly sliced avocado
Directions: 1. In a medium skillet over mediumhigh heat, lightly sauté broccoli slaw, mushrooms, and onions until warm and light golden brown. Let cool completely. 2. In a shallow dish filled with water, gently dip rice paper sheets in water to moisten. Spread out on individual paper towels. 3. Lay ¼ of avocado in the middle of each sheet of rice paper. Spread ¼ cup of spinach leaves on each sheet, then top with ¼ of the broccoli slaw mixture. Roll like a burrito. fall 2015 | 33
HONEY Lunchables NUT CEREAL BARS MAKES 16 BARS Ingredients: 4 tablespoons unsalted butter ¼ cup light brown sugar ¼ cup honey ½ teaspoon coarse salt 1 pinch cinnamon 3 cups Whole Grain Cheerios ¾ cup almonds Directions: 1. Line an 8-inch square baking pan with 2 pieces of parchment paper. 2. Combine butter, sugar, honey, salt, and cinnamon in a medium saucepan. Bring to a boil, stirring constantly. Continue to boil for 1 to 2 minutes. Remove immediately from heat. 3. Stir in cereal and almonds. Pour into lined pan, pressing down with a rubber spatula. Let cool completely. Cut into 16 squares. Adapted from Martha Stewart 34 | bakedmagazine.com
THE RECIPAGES
Lunchables
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DIJON CHICKEN SALAD LETTUCE WRAPS MAKES 8 WRAPS Ingredients: 4 boneless skinless chicken breasts 1 thinly sliced celery heart ½ red onion, finely diced ½ cup non-fat plain Greek yogurt ¼ cup creamy Dijon mustard 3 tablespoons whole grain Dijon mustard 1 teaspoon salt ½ teaspoon pepper 1 head Boston lettuce
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Directions: 1. Preheat oven to 425°. On a half sheet pan, spread out chicken breasts. Lightly brush with olive oil, and season with salt and pepper. Roast for 20 minutes, or until chicken is cooked through. Let cool. 2. Dice cooled chicken. Combine with celery, onion, yogurt, mustards, salt, and pepper. 3. Peel lettuce leaves off lettuce head, keeping leaves whole. Spoon ⅓-¼ cup chicken salad into each lettuce cup.
THE RECIPAGES
GONE BANANAS FOR COFFEE TRAIL MIX MAKES 8 CUPS Ingredients: 2 cups dried banana chips 2 cups salted almonds 2 cups salted cashews 2 cups chocolate covered espresso beans
Directions: Combine all ingredients.
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Toppings from candy to coconut make these holiday barks giftable... if you can resist eating them straight off the pan PHOTOS: TARA BOTWINICK RECIPES + FOOD STYLING: KATE BERNHARDT
MAKES ONE 9"x12.5" SHEET Use this bark as a canvas for the variations on these pages. 1. Line a 9"x12.5" rimmed baking sheet with parchment paper. 2. Break up chocolate and place in a heatproof bowl. Microwave chocolate in 30 s足 econd increments. Stir in between increments, and pull out bowl when chocolate is almost melted. 3. While chocolate is still warm, carefully pour over parchment paper and spread into a flat, even layer. Sprinkle with desired toppings. 4. Refrigerate until firm, at least 1 hour. Once cold, peel bark off parchment paper and break into pieces. 38 || bakedmagazine.com bakedmagazine.com 38
All Bark All
Bite
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THE RECIPAGES Dark Chocolate Toasted Coconut Almond Bark Base: 1 pound dark chocolate
White Chocolate Pistachio and Candied Citrus Bark Base: 1 pound white chocolate
Holiday Milk Chocolate Bark Base: 1 pound milk chocolate
Dark Chocolate Peppermint Bark Base: 1 pound dark chocolate
Milk Chocolate S’mores Bark Base: 1 pound milk chocolate
Toppings: 1 cup whole toasted almonds 1 cup toasted coconut 1 tablespoon Maldon sea salt flakes
Toppings: ½ cup shelled pistachios ¼ cup candied citrus ¼ cup dried cranberries
Toppings: ½ cup crushed pretzels ½ cup mini holiday M&Ms 8 ounces melted white chocolate (for drizzling over bark)
Toppings: ¾ cup coarsely chopped candy canes ¾ cup coarsely chopped York Peppermint Patties
Toppings: ¾ cup coarsely chopped graham crackers ¾ cup mini marshmallows ½ cup mini chocolate chips fall 2015 | 41
DOPE DINNER PARTY Forget the fruitcake. Our idea of a holiday party is an all-night affair, where etiquette is optional and the drink is free-flowing. From the easiest roast chicken ever to a no-bake pumpkin dessert, this menu is worth celebrating.
PHOTOS: TARA BOTWINICK RECIPES + FOOD STYLING: KATE BERNHARDT
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THE RECIPAGES
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THE RECIPAGES
Frisee Salad with Pears, Hazelnuts, and Blue Cheese SERVES 6 Ingredients: 2 heads frisee, bottoms trimmed 1 large pear, thinly sliced
⅓ cup toasted hazelnuts, roughly chopped ⅓ cup crumbled blue cheese
Directions: Place frisee on a platter. Top with pears, hazelnuts, and blue cheese. Drizzle vinaigrette over salad and toss. Season with salt and pepper.
Cranberry Mustard Vinaigrette Ingredients: 1 shallot, minced 1 tablespoon grainy mustard ¼ cup raw cranberries 2 teaspoons agave or honey
¼ cup red wine vinegar ¼ cup olive oil Kosher salt and black pepper to taste
Directions: Whisk ingredients together in a small bowl. Adapted from Heather Christo fall 2015 | 45
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THE RECIPAGES
Maple Rosemary Glazed Chicken SERVES 4 Ingredients: 2 tablespoons maple syrup 1 tablespoon balsamic vinegar 2 cloves garlic, minced
1 tablespoon rosemary, finely chopped 1 (3 lb.) whole rotisserie chicken, warmed Salt and pepper to taste Fresh rosemary and thyme, for serving
Directions: 1. Combine maple syrup, balsamic vinegar, garlic, rosemary, and desired amount of salt and pepper in a bowl. 2. Just before serving, use a pastry brush to coat glaze over chicken. Serve over a bed of fresh rosemary and thyme. Adapted from Saveur
Pomegranate Champagne Punch SERVES 4 Ingredients: 1½ cups pomegranate juice 1 cup pear nectar
Âź cup orange-flavored liqueur, such as Grand Marnier 1 bottle champagne
Directions: Combine pomegranate juice, pear nectar, and orange-flavored liqueur in large pitcher. Slowly pour in champagne. Serve with ice.
Adapted from Martha Stewart
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THE RECIPAGES
Bacon Potato Chip Mac & Cheese SERVES 8 Ingredients: 1 tablespoon olive oil 1 pound elbow macaroni 1 quart milk 6 tablespoons butter ½ cup flour 12 ounces Gruyère cheese, grated
8 ounces extra sharp cheddar cheese, grated 2 teaspoons salt 1 teaspoon pepper ½ teaspoon nutmeg 1 package thick-cut bacon 2 cups Ruffles potato chips, crumbled
Directions: 1. Preheat oven to 375°.
4. In a medium skillet over mediumhigh heat, cook whole package of bacon until slightly crispy. Let cool, then chop into bite-sized pieces.
2. Drizzle olive oil into a large pot of salted boiling water. Add macaroni, and cook according to package directions. Drain well. 3. Heat milk in a small saucepan, but don't let it boil. Melt butter in a large (4-quart) pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add hot milk, and cook for a minute or two more, until mixture is thickened and smooth. Add cheeses, salt, pepper, and nutmeg.
5. Add cooked macaroni and bacon to sauce, and stir well. Pour into a 3-quart baking dish. Crumble potato chips on top. 6. Bake for 30 to 35 minutes, or until sauce is bubbly and potato chips are browned on top.
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THE RECIPAGES
Asiago Roasted Acorn Squash SERVES 4 Ingredients: 2 acorn squash, halved and cut into ½-inch slices ¼ cup olive oil
3 tablespoons maple syrup 1 tablespoon sea salt 2 teaspoons pepper 2 teaspoons garlic powder ½ cup grated Asiago cheese
Directions: 1. Preheat oven to 425°. 2. Spread acorn squash into single layers on two separate sheet trays. Drizzle olive oil and maple syrup over squash. Sprinkle salt, pepper, garlic powder, and cheese on top. 3. Roast for 20-25 minutes, until squash is tender and cheese is golden brown.
Caramel Pumpkin Custard SERVES 4 Ingredients: 2 cups heavy cream 5 large egg yolks ¼ cup sugar Pinch of salt ½ cup plus two tablespoons of pumpkin purée
¼ cup premade caramel sauce ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon cloves 1 teaspoon vanilla Whipped cream (optional)
Directions: 1. In a medium saucepan, bring sugar and heavy cream to a boil, whisking until no clumps of sugar remain. Set aside and let cool for five minutes. 2. In a medium heatproof bowl, whisk egg yolks. Add ¼ cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture to egg mixture, adding ¼ cup at a time, until both mixtures are thoroughly blended. 3. Pour combined mixture back into a pot, and cook over medium heat. Stir with a wooden spoon until custard coats the back of the spoon, about 4 minutes. 4. Add pumpkin purée, caramel sauce, cinnamon, nutmeg, cloves, and vanilla to pot. Stir to combine. Transfer mixture to a blender and purée until smooth, about 1 minute. Pour finished custard through a strainer. 5. Refrigerate until chilled, about 2 hours. Top with whipped cream. Adapted from Bakers Royale
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Turkey Talk WORDS: SHANNON MCCANN PHOTOS: FRANKIE PRIJATEL
We sat down with a local farmer to learn the story behind the center of your table
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Every October, while college students are counting down the days until they get to go home, sleep in their own beds, and eat Mom’s home-cooked meals, turkey farmers are experiencing one of their busiest months. Daniel Kline, owner of Ingallside Meadows Farm in Canastota, is an Amish turkey farmer who knows the chaos of the holiday season all too well. Somewhere in between pasture raising his turkeys and chickens, he found the time to tell us what it really means to run a small family farm. Can you provide a brief history of your farm? We moved from Ohio a little over nine years ago and we wanted to raise our own food and offer it to people. We try to do sustainable agriculture– something that could be passed on as the children grow up. We want to know where our food comes from and how it was raised, so we offer that to anybody who’s interested. How do you plan for nearly every house in Central New York to have a turkey on their dinner table come Thanksgiving?
We raise the number of turkeys that we can comfortably handle as a family. Early in the spring, people are already ordering turkeys for Thanksgiving. We raise the turkeys from July through November, and the slaughtering process starts the Monday before Thanksgiving. After that, we have to cool the turkeys down, put them in ice water, package them, label them, and send them out the door. It’s not a huge commercial project—there are four of us who do it, and it’s personal. How is the small farm experience different for both you and the turkey? We’re looking at quality, not quantity. We don’t rely on antibiotics—if we keep the animals healthy we don’t have to worry about that. And the difference as far as the flavor is unbelievable. If you are concerned about what you eat, you need to go directly to the farmer, know the farmer personally, and have confidence in the farmer. You can buy Kline’s turkeys directly from his farm, or from Side Hill Farmers in Manlius.
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