Baked Magazine - Fall 2023 by Baked Magazine

baked the ultimate food high fall 2023 | issue 18

fall 2023 | 1

Photo by Theo Stewart 2 | baked

baked Fall 2023

Julia Virnelli Olivia Dublin editor-in-chief

creative director

Ireland Walker Emma Wachtel

managing editor digital content director

Nina Gerzema Emma Knauf

photo director digital editorial director

Sarah Skalski Paige O'Connor

illustration director social media director

Editorial Design senior editors Alexandra Cuoco, Jenna Byers,

Gabby Sadowski asst. editors Aanya Kumar, Sophia Leone print writers Jenna Byers, Lily McDonald, Aree Clarke, Sophia Leone, Emma Wachtel, Delia Rangel, Maggie Anderson, Scarlett Ottley, Charlotte Little, Alexandra Cuoco, Ishika Bansal, Lauren Van Stone, Emma Knauf, Julia Virnelli, Kira Donegan, Arietta Hallock

Digital social media team Marissa Noble, Eleanor Young,

Lucy Upton, Alexandra Rosenberg, Caitlin Berenson, Julia Kehr, Charlotte Wall, Lamitha Iyer, Quinn Gonzalez, Sophia Duran, Ainsley Dean, Alex Kaminsky, Siena Varano, Brittney Coe, Emma Virnelli digital writers Riley Seaver, Annemarie Lehmann, Kandra Zaw, Izzy Giacoppo, Holden Sherman, Delia Rangel, Ella Mathas, Julia Anne Favaro, Charlotte Little, Lily McDonald, Julia Kirsch, Lily Matthews, Manuela Goes Hees faculty advisor Aileen Gallagher

head designer Charlotte Little designers Cayla Israel, Kira Donegan, Amelia

Flinchbaugh, Annabel Metzger, Rylee Dang, Daniela Iuso, Maddie Casemento, Briana Salas, Jiamin Chen, Angie Houissa, Carly Haessler, Andie Mannis

Illustration illustrators Flynn Ledoux, Brynne Baird, Jinning

Wang, Caroline Moser, Dorothea Dolan, Belin Osborne, Ayaka Quesen

Photo photographers Son Nguyen, Lars Jendruschewitz,

Theo Stewart, Ashlyn Garcia, Liam Hagen, Ellen Metwalli Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. Baked publishes one issue each semester. bakedmagazine.com @bakedmagazine @bakedmagazine

fall 2023 | 3

contents 06 Farm To Fork Journey 10 Love On A Plate 12 A Taste Of Jamaica, A Taste Of Home 14 Mom's Magic Touch 16 105 Years In The Making 20 Home Is Where The Market Is 24 Feasting In Florence 26 Not Your Nonna's Homemade Tomato Sauce 30 Unwrapping Nana's Love 32 Straight From Barbie's Dream Kitchen 38 Nostalgic Bites 40 What 1911 Hard Cider Are You? 42 Apples At The Core 46 Fostering Food Adventures 52 Too Hot To Handle? 54 Shirley Gone Rogue 4 | baked

Dear Reader,

Photo by Nina Gerzema

letter from the editor

For a section of my 6th grade yearbook I was prompted to answer the daunting question, “What do you want to be when you grow up?” At 12 years old, this question was already a simple one. I wrote “journalist” in big letters across the paper, and proudly handed the sheet back to my teacher. Since my childhood, I have been passionate about journalism. Writing was an outlet for me. It helped me to communicate things I never could with my words. I found a comfort like no other through writing. Now, 10 years later, as I sit here writing my first editor’s letter, I can’t help but reminisce on the confidence and determination I had for this career at such a young age. I have always been nostalgic of my youth. Recognizing just how far I have come and how much I have grown since proudly declaring my love for journalism in 6th grade is a feeling that I have trouble putting into words. This feeling is exactly what our newest addition is all about. Nostalgia. Just like these fond memories have the ability to transport me back in time, so can food. Whether it be transporting you back home through cultural meals (A Taste of Jamaica, A Taste of Home, pg.12) or transporting you back in time, back to your childhood (Mom’s Magic Touch, pg. 14), the power food holds is truly magical. As you read this edition, take a trip with us through time, and across the world! We are so incredibly proud of our outstanding staff members, and for all of the time they have dedicated to making this edition the best it could possibly be. We hope you enjoy the magazine as much as we do. And, as always, stay hungry! Julia Virnelli, Editor-In-Chief Ireland Walker, Managing Editor Olivia Dublin, Creative Director

fall 2023 | 5

Farm To Fork Written by Jenna Byers | Illustration by Dorothea Dolan

ver since I was a little kid, my dad and I would spend an entire day planning, preparing, and planting our very own garden. Some of my happiest childhood memories were formed during this annual activity. From borrowing his three sizes too big gloves, to raking the lawn with a tool twice my height, gardening with my dad is something I’ve always loved. This yearly project not only gives us something to look forward to, but also is a reason why I’ve grown even closer with my dad, one of my best friends. Every year, the first step has always been picking out our plants. Since we’ve been doing this for at least 10 years, my dad and I have gotten this part of the process down. Our family loves incorporating all of our freshly grown herbs and vegetables into many meals, but basil and jalapeños are our favorites.

6 | baked

After making our list, we hop in the car and drive to our local Home Depot. We load up our cart with plants that thrive during sunny months of May through September. If you are planning on starting your own garden during a different month or season, I recommend researching which plants grow best during that time. For us, we always grow two basil plants, two jalapeño plants, one or two parsley plants, oregano, and some variations of a pepper. This year we decided to plant baby bell peppers and a banana pepper plant in our garden, as well as cucumbers for the first time, which my parents used to make pickles. A tip to help you decide which plants to buy at the store; look for plants that have little bulbs or flowers forming. The plants don’t need to have an already full-grown cucumber or banana pepper, but there should be some kind of visible flowering.

Journey Once we picked out our plants, my dad made sure to add a bag of fertilizer and plant food into the cart. After your Home Depot trip, the next step is to start digging. When I was younger, I used my baby gardening tool set and spent so much time perfecting the space for the plants to grow. Before I start digging, my dad will rake the garden and clear the area from any weeds. The two of us have a tedious planting process, one that we have perfected throughout the years. First, I arrange the plants so that they fit perfectly in the garden. Then, I dig a 1-inch hole. Afterwards, my dad will sprinkle some fertilizer into the new space and drop in the plant. We repeat this process about 10 times. Finally, we water the garden with a mixture of water and plant food and wait for our plants to grow.

I love gardening because not only has it strengthened my relationship with my dad, but it also has helped me to learn important life skills such as patience and organization. Sometimes it feels like the vegetables are taking months and months to grow, but soon enough, the flowers will grow and the baby vegetables will sprout. From our garden, we can make three of my favorite meals: Caprese salad, cabbage slaw, and pickles. My sister and I love to eat pickles, especially plain, but they also pair well on a sandwich.

fall 2023 | 7

Fresh Homemade Pickles Ingredients: Garden fresh cucumbers ½ cup water, at room temperature or cooler ½ cup rice vinegar 1 ½ tablespoons maple syrup or sugar 1 ½ teaspoons fine sea salt ¼ teaspoon red pepper flakes (optional) 3 teaspoons of freshly ground black pepper 2 leafy sprigs of fresh dill, roughly chopped (about ¼ cup) 2 cloves garlic, peeled and smashed Directions: 1 bay leaf 1. Combine all the ingredients, leaving out the cucumbers. 2. Put cucumbers into a jar, then add liquid mixture. 3. Refrigerate for at least 3 hours .

8 | baked

Cabbage Slaw Ingredients: Garden fresh jalapeños Purple cabbage Lime juice Red wine vinegar Olive oil Salt & pepper Directions: 1. Dice the jalapeños. 2. Finely chop the cabbage. 3. Mix all the ingredients in a bowl.

Caprese Salad Ingredients: Fresh basil Mozzarella Tomatoes Balsamic vinegar Olive oil Salt & Pepper

Turkey Sandwich with Homemade Pickles

Directions: 1. Slice your tomatoes and mozzarella. 2. Cut basil into ribbons. 3. Arrange on a plate. 4. Drizzle with balsamic vinegar and olive oil. 5. Sprinkle with salt and pepper, to taste.

Ingredients: Sliced turkey or preferred deli meat Whole wheat bread or bread of choice Honey mustard Sliced tomato Lettuce Freshly pickled cucumbers Directions: 1. Spread the honey mustard onto the slices of bread. 2. Arrange the turkey, tomato, and lettuce on to the bread. 3. Top with your freshly pickled cucumbers.

fall 2023 | 9

Love On A Plate Exploring The Timeless Connection Between Food And Tradition Written by Lily McDonald | Illustration by Flynn Ledoux

s we grow up and mature, the sentimental meaning surrounding food becomes crystal clear. Homemade meals from our youth still hold a special place in our hearts, as the flavors can transport us back to simpler times. However, food also has the ability to create new traditions in our adult years that we will cherish, and pass down to future generations. Food acts as a bridge between people, giving us opportunities to learn about other cultures and discover who people are. Anyone can travel the world without leaving the comfort of home, all through a simple meal. Finding recipes from different countries helps us feel as though we are discovering new, unfamiliar places.

10 | baked

When cooking, I love using ingredients I haven’t tried before. I would have never thought to use ingredients like fish sauce or rice noodles before researching and trying out new recipes. I realized that I absolutely love what these two ingredients add to a dish, and find myself reaching for them all the time. Food has the power to expand our palates and relates us to each other no matter where we are from. It contains the strength to not only unite families and friends, but also people we have never met, all through a shared love of cuisine. Not only can food bring us to different places around the world, but it can take us to a different time. When I think of fall, my mind drifts to the sweet smells of apple cider, cinnamon, and ginger.

No matter where I am, every time I smell these familiar scents, I am taken back to the crisp air of New England and reminded of lazy Sundays with football playing on the TV. Forming new traditions each year is easy to do through cooking, as there are always new flavors to try that come with the change in weather. In college, talking with people from various backgrounds helps you learn about all sorts of regional traditions that you may have never been exposed to before.

your family become fresh in your mind and you can once again feel the warmth only cooking can foster. You can also form new memories with friends and roommates by making your own traditions. Trying various foods from different places around the world can be a bonding experience with friends, and a delicious way to learn more about other cultures.

When away from home, this feeling of comfort can start to grow faint. However, there are always ways to reconnect. If you have access to a kitchen, you can recreate any meal that your family loves and transport yourself back home. As you prepare the food, the memories of the time spent with

fall 2023 | 11

A Taste of Jamaica A Taste of Home How Some Students Are Finding A Piece of Home in Upstate New York Written by Aree Clarke | Illustration by Brynne Baird | Photos by Son Nguyn

never realized how much I loved Jamaican food until I was five hours away from home. At Syracuse University, I don’t have access to my family’s cooking or usual spots. When I was home I never used to crave Jamaican food, but as soon as I didn’t have access to it, it was all I could think about.

I dined there, I was instantly comforted just by reading the menu. I ordered the classic jerk chicken plate with rice and peas, cabbage, and fried plantains. I picked up my favorite Jamaican soda, Ting, to wash it all down. As I ate, a wave of healing came over me, and all I could think was, “Wow, I needed this.”

Homesickness manifests in several ways. When going away for school, it’s common to miss your dog, your mom, or your friends from back home. However, what isn’t always talked about is feeling detached from your culture, without access to cultural foods from home. I always create a list of the foods I am most looking forward to eating while at home, before heading back for any break. At the top of this list - every single time without fail - is Jamaican food. Being the daughter of two Jamaican parents, I eat Jamaican cuisine regularly.

I spoke to Kadin Person, a Syracuse University student who also had his first experience with Jamaican food in Syracuse at Erma’s Island. “That place has really good beef patties, coco bread, and oxtail - I was in heaven,” Person said.

Beef patties, a flakey Jamaican pastry filled with a seasoned beef mixture, are Person’s Jamaican comfort food. They’re what remind him most of home. He expressed his gratitude to Syracuse for having a Jamaican restaurant that serves beef patties, allowing him to get Salt City Market opened up in Downtown that taste of home while away at school. Syracuse in 2021, and inside lives a Jamaican restaurant called Erma’s Island. The first time “Most Jamaican restaurants just sell Jamaican

12 | baked

food. If you want a patty, you go to a Jamaican bakery because they’re the ones who really focus on the bread and pastries,” he said. “The fact that I can get a decent patty from a Jamaican restaurant here is pretty nice.”

Both Person and Patterson expressed a deep love for, and connection to Jamaican cuisine.

“I love the diversity,” Kaidin answered. “You can be vegan or vegetarian, and still eat Jamaican food. There’s so many types of Cydavia Patterson is a Jamaican Syracuse foods and there's something for everyone and native who completed her undergraduate in every occasion.” New York City. When in Syracuse, her favorite Jamaican restaurant to go to is Jamaica Cuse. Cydavia loves the way Jamaican food allows Her family first discovered Jamaica Cuse in her to “experience a part of [her] mom’s 2020 when looking for a Jamaican restaurant home” and be able to share in her culture in a to cater her 21st birthday party. way that they can both enjoy. “I didn't even realize it was from a restaurant Truthfully, a Jamaican restaurant could never until after I ate it,” Patterson admitted. be a perfect substitute for a home cooked meal. Cydavia, who’s particular about her Since then, Jamaica Cuse has been her family’s porridge, a common Jamaican breakfast dish, go-to spot for take-out Jamaican cuisine. admitted that she’s always going to crave her Patterson’s love for Jamaica Cuse runs deeper mom’s porridge. than the food, however. After many years of birthday parties and other family celebrations, “Even when I was at NYU, I would miss my she has built a relationship with the owner, mom and my grandmother, so I would ride Shane Rattigan. the train into Brooklyn, just to have some rum raisin and grape nut,” Cydavia remembered “You're not just going for the food,” Patterson with a smile. “Food is like a flavorful way to said. “You create longevity with these types remember. To be able to honor the people of relationships. In terms of loyalty - who I’m who made you in such a delicious way, I think always going to call on for catering - it's going that’s really important.” to be Jamaica Cuse.” It’s crucial for Jamaican students to have Her favorites from Jamaica Cuse are the chicken access to Jamaican food while away at school, patties, curry chicken, and fried plantains. and restaurants like Erma’s Island and Jamaica Cuse play a huge role in making that possible.

fall 2023 | 13

Mom's Magic Touch

The Woman Behind The Meal Written by Sophia Leone Illustration by Jinning Wang

hile the act of cooking manifests into the physical form of a meal, it transcends beyond that, giving us memories we will eventually hold on to. Childhood is a magical time filled with bliss. As you grow up, the veil begins to drop, and the world becomes a bit less magical. Elementary school was fun; no doubt your favorite activities were either recess or lunch. When the time came, you rushed to open your lunch box. Usually on top of your meal sat a handwritten note that read,"Have a great day. Miss you tons! Love Mom." It wasn’t often you would pay attention to these sentiments. The rest of the day might have consisted of simple tasks that seemed daunting at the time, from drawing to reading. As your mom prepared dinner later that night, you'd sit at the dining table just a few feet away as the aroma would drift through the air, fueling you. Growing up, our mothers often asked us the age-old question, "What do you want for dinner tonight?" You had to think strategically, of course. Your mother would stand and wait patiently, taking the time for you to process the vast varieties of different culinary combinations at her disposal. Once you made your decision, she'd smile and give a nod of reassurance. By high school, our mothers began to notice our newfound sense of independence. There was no need for little notes in your lunchbox or PB&J sandwiches prepared with no crust. As we grew up, family dinners seemed more like a chore rather than a necessity. My mother could bring sunshine to any meal on a cold winter night with simple ingredients. Although she worked long, exhausting hours, she'd always put a plate before me with a smile. Now, as I step into my apartment after a long, exhausting day of classes, reality hits. After some time passes, I gaze up at the clock and jump, as it's already half-past seven. The fridge is half full with a few bland ingredients that I can somehow throw together in thirty minutes and call a "meal." As I stand over the stove looking down at the meal I prepared all by myself, I start to think back and remember. I can see my childhood self smile, taking the first bite of mom's dinner, and I can feel that contagious smile still. These memories fill me with bliss, and despite the distance, let me feel my mother’s love all the way in Syracuse. In college we begin to understand the true values of meals made for us by our mothers—the women behind the meal.

14 | baked

fall 2023 | 15

16 | baked

105 Years

In The Making

The Rich History Of A Local Greek Market Written by Emma Wachtel | Photos by Liam Hagen

arni’s parents moved from Greece to Syracuse in the 1960s, and brought with them rich culinary traditions. Every week, they would visit Thanos Import Market for a taste of home. From their feta cheese to olives, they loved every part of Thanos. The beloved market became a place of comfort to the family, as they began to build a close relationship with the owners. In the city of Syracuse, Thanos has grown to become a community favorite. The market embodies a warm and welcoming atmosphere, replicating the familial feel of entering your grandmother's home. Baked had the pleasure of speaking with the owner of Thanos, Soula Carni. In 2008 Carni brought Thanos back to life, when the previous owners were on the brink of closure. Even though the community loved that Thanos was a Greek market, in the 1980s their success took a hit. It became a challenge to own a small business amidst many economic challenges. The previous owner recognized the need to adapt and made the tough decision to diversify their selection. Italian products such as olive oils, red sauces, and a wide variety of pastas were added to their inventory to attract more customers.

fall 2023 | 17

When Carni bought Thanos, she decided to bring back that Greek focus her family treasured so much. Around eight years ago when they moved to their current location on Green Street, Thanos turned into a deli. Serving sandwiches, prepared food, and salads along with their imported goods, this would prove to be a pivotal move for Carni’s business. Even though many people visit Thanos for their amazing sandwiches, Carni is most passionate about the market’s grocery store. “I love talking to people about my cheeses and olives, and all of the different grocery items that you can utilize to cook with,” Carni said. Carni and her family have made a tremendous impact on Syracuse. Her incredible dedication and warm personality has shaped Thanos as an integral part of the local community. Carni shared that her favorite part of the restaurant are the customers. Not only does she talk to them about her products, but also she has personally connected with every single one of them. Many Syracuse students have had the privilege of experiencing this connection first hand. We overheard a boy having a meaningful conversation with Carni.

“You remind me so much of my mother and it’s so refreshing,” he said. Thanos is a home away from home to many and Carni is the main reason for that. At a small, family-owned business, this is the kind of community you can create. Thanos has seen three locations before settling at its current location. Carni wanted to make this a space of her own and design the market to showcase everything Thanos represents. Their products are top notch and their sandwiches are a classic after school craving. In a world that rushes past the small and familiar, Thanos remains a comforting piece of a Mediterranean tradition and a cherished community spot.

18 | baked

fall 2023 | 19

Home Market

Is Where The

20 | baked

The Stories Behind Two Central New York Regional Market Vendors Written by Delia Rangel | Photos by Theo Stewart

amily is everything at the Central New York Regional Market. Vendor’s jobs are dedicated to providing the community with an array of fresh produce and unique treats on the weekends. From maple cotton candy to dill cheese curds, you’re sure to find your perfect treat. Who’s behind these delicious creations? Almost every business here is family operated and has been passed down through generations. We explored the CNY Regional Market to share the stories behind these cherished family businesses.

fall 2023 | 21

Maple Hollow Farms Maple Hollow Farms, a family farm owned and operated by Tim and Becky Fowler, offers more than their name entails. Beyond their renowned sweet maple syrup, this family-owned business offers an array of products such as beef cuts, eggs, and cheese curds. Their booth at the CNY Regional Market feels like grandma’s house, where each customer is immediately greeted with a smile and a sample as they walk up to the table. A variety of flavors and scents are presented to customers walking by, from aromatic dill to sweet maple syrup. Each product Maple Hollow Farms sells bears a special connection to the couple's three children. Their children all have a background in 4-H, a handson organization that teaches youth leadership. Becky describes her oldest daughter as the “dairy cowgirl” and her middle son as the “beef cowboy.” Her youngest works with poultry and pigs. Tim and Becky hope to utilize their children’s expertise and incorporate them into the farm. For example, their daughter helped introduce cheese curds to the farm, which have become one of their best sellers. “We knew the market was there for fresh healthy products in our cheese curd, so that’s why we’re here today,” Becky Fowler said. “We’re just striving to offer a super fresh product that’s healthy and sustainable.” The Fowlers also provide an outlet for their children’s personal endeavors. Their oldest makes honey, which is sold at their farm in Hannibal, New York. The Fowler’s emphasize the importance of making everything count. They both work full time to remain in operation. “That’s just the way it is, that’s farm life,” Becky said. The couple strives to educate others on everything a tree can provide, instead of just chopping it down. The Fowlers take pride in their family, their products, and the message they’re sharing with the community.

22 | baked

Schiek's Maple Products Schiek’s Maple Products, another vendor at the CNY Regional Market, boasts a rich heritage. They’re a muststop shop for any maple lover, with products ranging from sweet maple syrup to tangy maple mustard. We spoke with Iyric Yeager-Flyn, an honorary member of the family working the CNY Regional Market. The current owner, Dave Schieck’s, grandfather started the business. “It’s been in the family for three generations,” YeagerFlyn said. After 75 years in the business, their process of making maple has evolved. When they first started, the process was simple, with a bucket attached to trees to catch the syrup. Once filled, each bucket had to be carried back to the sap house. The Schiek family now uses a much less grueling process, with tubes connecting the trees to a tank. Once the sap is collected, it goes through a reverse osmosis system to reduce its water content. “It cut the production time in half,” Yeager-Flyn said. At the CNY Regional Market, Schiek’s best-seller is their maple cotton candy. “Sells like crazy at the state fair,” Yeager-Flyn mentioned. “We give out samples and it pretty much convinces everyone who wasn’t in the first place.” Some of their other products include maple coated peanuts, maple seasonings, maple barbecue sauce, and, of course, traditional maple syrup. You can find Schiek’s Maple Products every weekend at the CNY Regional Market to taste some maple cotton candy for yourself. Their commitment to serving generations to come means they have no plans to close their doors anytime soon, remaining an integral part of the family’s enduring legacy. If you're feeling homesick and crave a family environment, visit these vendors along with the 300 others every weekend at the CNY Regional Market. The market was established in 1938 and has become a staple in the local community, fostering friendships through food.

fall 2023 | 23

Feasting

In Florence

Written and photos by Maggie Anderson

verything in Florence, Italy, is drop-your-jaw worthy; the architecture, the culture, the shops, but most importantly, the food. If it’s not already, pasta will become your best friend. And don’t get me started on the wine and limoncello. If you’re taking either the Mediterranean diet course or the Italian wines course while studying abroad, you’re already a step ahead. If you’re not, I have some suggestions to get you started on the right track.

Bottega di Pasticceria Bottega di Pasticceria is my favorite bar (the Italian equivalent of a café) in Florence. It’s an ideal location, only a 10 minute walk from campus, which makes it the perfect coffee and snack stop for students. The staff are very friendly and locals are always popping in and out. The glass cases inside the café are filled with an assortment of eye-catching pastries and sandwiches. They even have iced lattes for when you simply can’t handle another hot cappuccino on a 90 F day. Bottega is also an excellent study spot if you need a break from campus in between classes.

Pasta Class Florence While it is not quite a restaurant, the food you create in pasta making class is incredible. Each week, Syracuse provides different student life activities that they can participate in. One of the activities is a pasta-making class guided by Italian chefs. When I participated, I made lemon ricotta raviolis and bolognese ragu with fettuccine and pappardelle. The food was phenomenal, and I can confidently say it was one of the best meals I’ve eaten since arriving in Florence. On top of the food being lick-your-plate-clean-I-meancompletely-clean good, the best part is getting to make the pasta yourself from scratch. The instructors, who are from all across Italy, make the class such an excellent experience with their willingness to share their adventures in Florence and all around the country. Take advantage of the free activities the school offers. At least take advantage of this one; you can thank me later. 24 | baked

Trattoria Zà Zà Zà Zà’s is located in the center of the city, next to the San Lorenzo market. The restaurant, in the building of a 19th century tavern, features a number of different ambiances, such as Tuscan, colonial, and Bohemian, with additional seating in a stunning outdoor patio. The design gives the restaurant a lovable quirky character. The menu includes a variety of pasta dishes along with many meat and seafood options, including Florentine grilled beefsteak and seafood spaghetti. There’s even a whole section dedicated to truffle specialities. Zà Zà’s is a must try restaurant in Florence not only for the delicious food, but also for its fun and lively atmosphere.

Shake Café Despite the mouth-watering qualities of the traditional Italian food, sometimes all you need is a little taste of home. Shake Café cures my homesickness with a wide selection of American cuisine. From hamburgers, to smoothie bowls, and even iced coffees, this restaurant is sure to satisfy that craving for familiarity. Not only is Shake Cafè ecoconscious, but also vegan, vegetarian, gluten, and dairy-free friendly. Shake Café truly has something for everyone. The restaurant is another great study spot for students, and offers outdoor seating as well. I ordered an açaí bowl and it was delicious. The refreshing base and fresh fruit was exactly what I needed on a hot day.

I have found it almost impossible to be disappointed by the food in Florence. My advice, just wander around and get lost. Immerse yourself in the culture. Be adventurous! Try things you normally wouldn’t. Remember to take your time and explore everything. Good luck, and buon appetito!

fall 2023 | 25

Not Your Nonna's

HOMEMADE TOMATO SAUCE Photo by: Melica 26 | baked

Written by Scarlett Ottley | Illustration by Caroline Moser

delicious, homemade tomato sauce can transport many of us right back to grandma's house, eating a plate full of pasta and fresh tomato sauce in the dining room, surrounded by family. Nearly every Italian household has their own recipe, one that has most likely been passed down from generation to generation. These recipes are cherished in Italian homes, as the tradition strengthens family ties and sparks new memories. The history of homemade tomato sauce begins hundreds of years in the past, when ripe tomatoes were harvested in the late summer. To ensure that the flavor of the ripe tomato was preserved, families would come together to prepare and cook the tomatoes into a beautiful sauce. Making such a large amount of sauce was a production that took many hands to put on. Hence, the nostalgic connection between tomato sauce and family was born. Now, many generations later, the relationship between homemade tomato sauce and family lives on. You don’t have to be an old Italian grandmother to make an incredible homemade tomato sauce. Although, let the record show that grandmothers make everything better. While there's nothing wrong with buying a jar of premade sauce at the grocery store, the flavor and aroma of homemade sauce is simply unmatched. The beauty of a homemade sauce is its versatility, and ability to be altered to fit your preferences. You can add or remove whatever you please to make the dish your own. Similarly, you can use ingredients that are easiest for you. Garden fresh tomatoes are preferred, but canned tomatoes from the store will work just as well. Your tomato sauce can be incorporated into a wide variety of recipes and dishes. Some of my favorites include chicken or eggplant Parmesan, stuffed peppers, lasagna, and soup. This simple and flavorful recipe will change the way you look at jarred tomato sauce. While there are many ways to create an incredible sauce, here is one recipe to try out.

fall 2023 | 27

28 | baked

Ingredients 28 oz of tomatoes, fresh or canned ½ cup dry red wine 2 tablespoons extra virgin olive oil ½ large yellow onion finely diced 1 large carrot cut into 4 large pieces 3 cloves of garlic finely diced 1 teaspoon oregano 1 teaspoon basil 1 teaspoon red pepper flakes Salt and pepper to taste Fresh parsley and basil chopped (optional)

Instructions

1. In a large saucepan, heat the extra virgin olive oil on medium heat for about a minute or so until the oil begins to shimmer, and add in the finely diced yellow onion.

2. Saute the onions until soft and translucent, about 4 minutes. 3. Once translucent, add the garlic into the pan and cook for an additional minute, making sure not to let the garlic burn.

4. Add in the red wine and let it evaporate until it is reduced to about half the amount. 5. Add in your crushed tomatoes, seasoning, and carrot and turn the heat to low. 6. Stirring occasionally, cook the sauce on low heat for at least 30 minutes. The longer you cook the sauce the better it will taste. Add fresh parsley and basil if preferred.

7. Once ready to serve, remove the large chunks of carrot and discard them. 8. Serve over pasta, protein, or vegetables. For a thinner consistency, add some water occasionally and stir in (about ½ cup). Additionally, blend using an immersion blender or regular blender if you want the sauce to be smoother.

fall 2023 | 29

Unwrapping Nana's Love The Timeless Gift of Holiday Fudge Written by Charlotte Little | Photo by Lars Jendruschewitz | Illo by Caroline Moser

y family does not have a well-loved book full of endless generational recipes to use at a moment’s notice. We stick to certain traditions during the holidays to make it as stress-free as possible. One of our many traditions is making my Nana’s homemade chocolate fudge. The origins of how my Nana created this recipe are unclear, but nonetheless, this simple recipe makes an appearance every December. It’s rich, creamy, and deliciously chocolatey. As the holiday season approaches, finding the time and effort to prepare dishes for festive gatherings can get lost amidst the chaos of shopping, decorating, and wrapping. Baking and cooking can get overwhelming, especially when the pressure is on to make the perfect dish. Whether a family or a Pinterest recipe, the dish you choose should be something 30 | baked

of ease. Food is meant to be celebrated and enjoyed, not something to fuss about. This recipe can be easily modified. In our version, we use walnuts to add a little crunch. Finding new additions to this recipe keeps it exciting, so don’t be afraid to get creative! Roll up your sleeves and get ready to whip up some holiday goodness.

Ingredients:

Method:

2 cups sugar 12 regular marshmallows 1⁄8 teaspoon salt 1 cup chopped walnuts 2⁄3 cup evaporated milk 1⁄2 cup butter 1 cup semisweet chocolate chips 1 teaspoon vanilla extract

1. 2. 3. 4. 5. 6.

In a medium sized pot combine the sugar, milk, marshmallow, butter, and salt. Over medium heat stir the ingredients constantly until boiling and bubbling. Let it boil and stir for 5 minutes. Remove from heat, stir in chocolate chips until completely melted. Stir in the walnuts and vanilla extract. Spread into a buttered 8-inch square pan to cool and then enjoy!

This recipe reminds me of my childhood, and the excitement I got from knowing my mom was in the kitchen making my Nana’s homemade fudge. The house would become overwhelmed with sweet scents of Christmas. I eventually began to make the fudge on my own, only after I overcame my fears of not living up to the tradition. Even with my lack of baking experience, the simplicity of this fudge recipe makes it difficult to fail.

fall 2023 | 31

Straight From Barbie’s

Dream Kitchen Baked’s Barbie-Approved Recipes Written by Alexandra Cuoco | Photos by L ars Jendruschewitz

32 | baked

n a world where childhood dreams and culinary creativity converge, there exists a timeless icon that has enchanted generations - Barbie. She's more than just a doll; she's a symbol of imagination, fashion, and unbridled joy. For many of us, Barbie was a cherished companion in the realms of make-believe adventures and pink nostalgia. So, get ready to dust off those childhood memories, don your apron, and join us as we whisk, mix, and bake our way through a collection of delightful recipes that embody the spirit of Barbie.

Malibu Barbie Fizz This Barbie is ready to party with a dreamy pink Malibu Barbie Fizz. This cocktail is as chic as Barbie’s wardrobe, as effervescent as her personality, and as sweet as her adventures. The Malibu Barbie Fizz, is a cocktail that's all about sipping in style. Here is how to make the delicious drink.

Ingredients:

Instructions:

1/2 cup pink lemonade 1/4 cup cranberry juice 1/4 cup Malibu Splash of seltzer water 1 tablespoon grenadine syrup (adjust to taste) Fresh lemon slices and maraschino cherries Ice cubes

1. 2. 3. 4.

5. 6.

Fill a glass with ice cubes. Pour in the pink lemonade and cranberry juice. Add the Malibu and a splash of seltzer water to the glass. Drizzle the grenadine syrup over the top of the drink. It will settle at the bottom and create a lovely pink gradient. Gently stir the cocktail. Garnish with fresh lemon slices and a maraschino cherry or two for a pop of color and flavor.

fall 2023 | 33

Beet Hummus Beet hummus stands out as one of the most enticing, vibrant, and nutritious dips. Beyond its striking appearance, this hummus is a powerhouse of nutrients, packed with vitamin C, fiber, and antioxidants. It's not only a treat for the eyes, but also a nourishing delight for your body. Whether you're a beet fan or on the hunt for a new dip, dive into this pink creation and savor the taste and wellness in every bite.

Ingredients:

Instructions:

2 medium-sized beets, roasted and peeled 1 can (15 ounces) chickpeas, drained and rinsed 3 tablespoons tahini 2 cloves garlic, minced 2 tablespoons lemon juice (adjust to taste) 2 tablespoons olive oil, plus extra for garnish 1/2 teaspoon ground cumin Salt and pepper to taste Water, if needed to adjust consistency

1. 2. 3. 4. 5. 6. 7.

8. 9.

Preheat your oven to 400 F. Wash and trim the beets, leaving the skin on. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast until the beets are tender when pierced with a fork. Remove the beets from the oven, let them cool, and remove the skin. Be sure to wear gloves or use a paper towel to avoid staining your hands. In a food processor, combine the roasted beets, chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Blend the ingredients until the mixture is smooth and creamy. If the hummus is too thick, you can add a bit of water, one tablespoon at a time, until you reach your desired consistency. Taste the beet hummus and adjust the seasonings as needed. Add more lemon juice, salt, or cumin to suit your preferences. Drizzle with a bit of olive oil and garnish with optional toppings like chopped fresh parsley or sesame seeds for added texture and flavor.

Pink Lemonade Cupcakes

34 | baked

Pink Lemonade Cupcakes Imagine the essence of summer bottled up into a single bite – that's the magic of the next Barbie-approved pink lemonade cupcakes. These charming confections capture the zesty, tangy allure of pink lemonade and infuse it into cupcakes that are as delightful to look at as they are to taste. Whether you're a Barbie enthusiast or simply seeking a dose of sunshine, these cupcakes are a delightful addition to your baking repertoire.

Ingredients for the cupcakes: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 2 tablespoons lemon zest (from about 2 lemons) 1/4 cup fresh lemon juice (from about 2 lemons) 1/2 cup milk 1/4 cup pink lemonade concentrate (you can find this in the frozen juice section of most grocery stores) Pink food coloring (optional, for a more vibrant pink color)

Ingredients for the pink lemonade frosting: 1 cup unsalted butter, softened 4 cups powdered sugar 1/4 cup pink lemonade concentrate 1 teaspoon lemon zest 1-2 drops of pink food coloring Lemon slices or pink sprinkles

Instructions: 1. 2. 3.

Preheat the oven to 350 F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, which should take about 2-3 minutes. 4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest. 5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and pink lemonade concentrate. Begin and end with the dry ingredients. Mix until just combined. If you want a more vibrant pink color, add a few drops of pink food coloring and mix until evenly distributed. 6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. 7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. 8. While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, pink lemonade concentrate, lemon zest, and pink food coloring (if using). Beat until smooth and creamy. 9. Once the cupcakes are completely cooled, frost them with the pink lemonade frosting using a piping bag or a spatula. 10. Garnish the cupcakes with lemon slices or pink sprinkles for an extra pop of color and flavor. fall 2023 | 35

Beetroot Pink Pasta You can taste the nostalgia with every bite of this beetroot pink pasta, a recipe that takes you back to a time of wonder and imagination. This dish a delicious trip down memory lane, where the world was a bit brighter, a bit pinker, and filled with endless possibilities. Get ready to indulge in a delightful blend of savory flavors and a touch of childhood magic.

Ingredients: 8 ounces beetroot pasta 1 tablespoon olive oil 1 small red onion, finely chopped 2 cloves garlic, minced 1 cup cherry tomatoes, halved 1 cup spinach leaves 1/2 cup roasted red bell peppers, sliced Salt and pepper to taste

Beetroot Pink Pasta 36 | baked

For the creamy pink sauce: 1/2 cup heavy cream 1/2 cup tomato sauce 1/4 cup grated Parmesan cheese 1/4 cup tomato paste 1/4 teaspoon dried basil 1/4 teaspoon dried oregano Salt and pepper to taste

Instructions: 1. 2. 3. 4. 5. 6. 7.

Cook the beetroot pink pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and garlic. Sauté for 2-3 minutes until they become translucent. Add the cherry tomatoes, spinach, and roasted red bell peppers to the skillet. In a separate saucepan, combine the heavy cream, tomato sauce, grated Parmesan cheese, tomato paste, dried basil, and dried oregano. Stir well to combine. Cook the sauce over low heat, stirring constantly, until it's heated through and slightly thickened. Season with salt and pepper to taste. Add pasta and enjoy!

Whether you're hosting a Barbie-themed party, creating a special meal for loved ones, or simply indulging in a bit of nostalgia, these recipes invite you to explore the imaginative and colorful world of Barbie through the joy of cooking. With each bite, you'll savor the magic and elegance that Barbie has brought to our lives for generations.

Beet Hummus

fall 2023 | 37

A L T G S

BITES 38 | baked

Exploring Syracuse University Student’s Favorite Childhood Foods Written by Ishika Bansal | Illustration by Beline Osborne

et’s raise a toast to our childhood meals! While they may not be the most extravagant, the meals we used to enjoy as children will always hold a special place in our hearts. As adults, these foods may not be as appealing as they once were. Even if we may not jump at the chance to eat them as fast as we once did, it never hurts to reminisce on our childhoods with the foods we grew up on. 26% of students we asked told us mac & cheese was their go-to food as a child. Whether it be from a box (Kraft Mac was a fan favorite), or homemade, mac & cheese is a classic comfort food. “It was cheesy, yummy, and I always had leftovers for the next day,” shared Charlotte Little, SU junior. Similarly, pasta was a common response as well. From spaghetti and meatballs to just plain pasta with butter, it was an easy meal for mom and dad to whip up, and with such simplicity, never failed to please us. Freshman Julia Favaro shared with us her excitement of seeing spaghetti and meatballs on the dinner table when she got home from school.

Junior Tori Bucklen told us that while she was growing up, pizza was her favorite meal because it usually meant spending quality time with her family. “It was always something my family did together,” she said. “My dad would help my brothers and I all make our own.” My favorite childhood foods consisted of Ellio’s Pizza, Bon Bons, and Subway sandwiches. These foods take me back to my youth in Rhode Island. Oftentimes, it is the memories we have associated with our childhood foods that make them our favorites, not the taste of the food itself. Delicious foods made by mom or dad, the quality time you spent with friends and family, and the memories you created are what make these foods so great.

“My mom made really great meatballs and sauce, and would always make it special for me when I got home from school,” she said. “I would messily devour it.” While many of the responses varied, a lot shared one commonality. Students reminisced on their parent’s cooking. Sophomore Kira Donegan told us that her mom’s homemade strawberry pancakes were always a breakfast she looked forward to. “They are delicious, and give me a sense of comfort and serenity,” Donegan said.

fall 2023 | 39

Which 1911 Hard Cider Are You? Written by Lauren Van Stone | Illustration by Ayaka Quesen

eak & Skiff’s 1911 Hard Ciders are a Syracuse staple. These B ciders are hand-made into 26 different flavors in house. If you’re as curious as we are and have ever wondered which 1911 Hard Cider fits your personality best, then read our descriptions below to find out!

Original A tried-and-true classic. The original 1911 Hard Cider is for those who enjoy life’s simple pleasures: fuzzy socks, comfort movies, and indulging in ice cream right out of the tub. If you live for all things autumn, then this is the cider for you.

Raspberry The most delightful and refreshing of the bunch, this cider is for the bubbly personalities and kind individuals. You lead with your heart, giving the best advice to all of your friends. The raspberry flavor is perfect for those who add a little happiness and positivity to life.

Rosé

The Rosé 1911 Hard Cider is for the ultimate girl’s girl. Confident and generous, you always have your friends backs and even an extra outfit for them to borrow. Like this cider’s floral notes, you come alive during the springtime and love an afternoon in the sun.

40 | baked

Black Cherry The black cherry flavor is for the black cat personalities. You are quick and witty, but also easy-going and calm. You have the tendency to be unfiltered and always find a way to make your friends laugh with your dry humor. Half sweet and half tart, the Black Cherry 1911 Hard Cider is a wild card, just like you.

Tropical

If you are a die-hard summer lover or are just fond of beach vacations, the Tropical 1911 Hard Cider is for you. Just like this cider’s fruity base, you are a sweet and bright person. You are known for your blinding smile and irresistible energy.

Cranberry

The Cranberry 1911 Hard Cider is made for the mom of the friend group. Never unprepared, you are the best at making plans and organizing activities. Your friends especially love you because of your supportive, caring nature. Like a cranberry, you pair perfectly with wintertime, longing for the first snowfall of the year.

Blueberry The Blueberry 1911 Hard Cider is for those who live for adventure. You are the life of the party, lighting up every room you’re in. Most likely known as the wild child in your family, you are always looking to have fun, embodying the motto, “I’m here for a good time, not a long time.”

Sour Peach

Sour peach is for the misunderstood. Often told you look intimidating, but have a heart of gold once you open up. You’re brutally honest, but the most dependable of your friends. This hard cider is first sour and then sweet, much like you.

fall 2023 | 41

Apples At The Core The History Behind New York’s State Fruit

Written by Emma Knauf Photos by Ashlyn Garcia

42 | baked

pple orchards are in full swing during the fall months. With the holiday season right around the corner, now is the perfect time to go apple picking and start perfecting your apple dessert recipes for the holidays. In New York, apples are especially important. According to the New York Apple Association, New York is the second-largest apple producing state in the United States, with about 600 commercial apple growers. More apple varieties are grown here than in any other state. With millions of apple bushels produced every year in New York, Baked began to wonder:

Where did all of these apples come from?

Apples first arrived in America during the 1600s, and are believed to have been brought by the first settlers from the Massachusetts Bay Company in 1629, according to The Jentsch Lab from Cornell University. The first ever record of an apple tree was one planted by Dutch Governor Peter Stuyvesant in 1647, on the corner of 13th Street and Third Avenue in New York City. Lots of early farms had small orchards, since apples were an important part of diets at the time. The fruit was stored in insulated pits in order to keep them fresh throughout the winter months. Apple juice and apple cider were both very popular, so farmers focused on selling the two juices. Dutch settlers planted apple trees all over northern New York, while English settlers introduced them to the Long Island area. As time went on, apples began to take over the state.

fall 2023 | 43

In 1730, the first commercial apple orchard was created on Long Island. As more travelers continued to bring apple seeds into the country, more and more apple trees began to grow. In 1875, over 18.2 million apple trees were counted by the New York Census. In 1905, it was documented that there were over 1,000 varieties of apples, according to The Jentsch Lab from Cornell University. Now, the New York Apple Association says apples are grown in over 55,000 acres across the state. As time went on, more advancements were made to improve the production and freshness of apples; before 1900, the first cold apple storages were created (using ice from small ponds), which advanced into refrigerators in 1919. There was a rise in fruit farms, most being family-owned small businesses. Many of these fruit farms remain in business today, passed down from generation to generation. There are plenty of apple orchards surrounding the city of Syracuse. Beak & Skiff is one of the most popular orchards, where Syracuse University students tend to flock in the fall time. It is easy to stay the whole day here, picking apples, sampling hard ciders and spirits, and snacking on cider donuts. Abbott Farms is another well-known orchard, where people kick off the season with apple and pumpkin picking, tractor rides, and corn mazes. Critz Farms is known for its award-winning handcrafted beers and ciders and a variety of attractions for people of all ages, with an orchard as well. Whether you decide to stop by an orchard or pick up some apples during your next Wegmans run, be sure to enjoy the fruit while they are still in season and celebrate it's history in New York.

44 | baked

fall 2023 | 45

46 | baked

Fostering Food Adventures

How Derek Wallace Turned Kalamata’s Kitchen From An Idea Into A Booming Business Written by Julia Virnelli Photos courtesy of Chancelor Humphrey

fall 2023 | 47

fter graduating from Syracuse University, Derek Wallace worked at a flooring business for 37 years. After moving up the company ladder, he quickly discovered a work culture that was, “breeding discrimination in a number of different forms.” It was an environment that Wallace tried countless times to change, but to no avail. “If I went along, then I was complicit," Wallace said. “I was not okay with that.” When Wallace quit, Kalamata’s Kitchen was just an idea. And it was not an idea Wallace was particularly confident in. “I was convinced that if this was such a good idea, someone else would have done it already,” he said.

48 | baked

The idea came to life one night when Wallace was at home watching season two, episode one of Chef’s Table. At this moment, it all clicked for him. Chefs are visionaries. They are ordinary people, who have this incredible talent, vision, and ability to execute it. Food has given Wallace the ability to experience culture and tradition like a local even from thousands of miles away. Food helps us become more empathetic and understanding of all people. Wallace realized how important it would be for his son to learn these values at 4 years old, when it took him nearly 30 years to get a grasp of. “I thought about how I could get my son to want to experience the world through adventures through food,” he said.

Thus, Kalamata’s Kitchen was born. Wallace’s first step was to reach out to his now co-founder, Sarah Thomas. He remembered a piece of advice he had heard earlier on in his career, which sparked this invaluable connection. “When you have what you think is the greatest idea of your life, the next thing you do is call the smartest person you know,” he shared. Thomas is a former sommelier at New York City restaurant, Le Bernardin. She is from an immigrant family, and grew up in western Pennsylvania. Thomas has always kept her Indian heritage alive through food, and was excited to work with Wallace to bring his idea to fruition. The main character of the books, Kalamata, came naturally. Her name was created on the spot. “I think unconsciously, I wanted there to be a female hero,” said Wallace. Al Dente however, was born after many brainstorming sessions. There is no specific moment Wallace remembers when characters Kalamata and Al Dente truly came to life.“Before you know it it’s not just a project, it’s a business,” he said. Wallace does however remember very clearly writing his first check. As terrifying as it was, he was reminded of advice he was given years ago. “You have to put skin in the game, or else it will always be an idea,” he recalled. Handling huge checks was a daily task for Wallace at his old job, but there was something different about doing it now, for his own business. At first it felt more like a cost, rather than an investment. As scary as writing that first check was, it was something Wallace has not once regretted. To date, Kalamata’s Kitchen has released three books. However, the first book signing will always hold a special place in Wallace’s heart. It was an out-of-body experience for him. It didn’t make sense to him that so many notable people were willing and excited to be there, all for his little idea. “It made me feel weird, I don’t know why these people decided that they should be there,” he said. “I had imposter syndrome.”

fall 2023 | 49

At the first book signing, Kalamata’s Kitchen had different foods available for kids to try. From beet juice to smoky chocolate milk, the options were far from basic childrens food. Wallace saw this moment as a make or break for the company. If children are not receptive or open to trying the food, their entire business plan would be vulnerable. “This could be a crash and burn sort of thing,” he said. The reactions from children were more than Wallace could have ever asked for. Parents were in awe of how excited their kids were to try the foods, and how much they ended up loving them. From this moment on, Kalamata’s Kitchen has been responsible for introducing children from around the world to cultural meals that they wouldn’t normally have the chance to try. “If you give kids the opportunity to be the author of their own adventure, to try it, they just think that it is more delicious,” said Wallace. Kids are not born with food biases, but it is often something they are taught. Of course, there are always foods that kids do not like. New foods can be unfamiliar, and even scary. Breaking down that barrier and bias can show us just how delicious all sorts of foods can be. Since day one, Kalamata’s Kitchen has had the same values and goals. “Our mission is to get kids to explore the whole world, every part of it through adventures with food," he said. "Our vision is a world where kids see being different as delicious. We want to raise kids that are curious, courageous, and compassionate.” Along with their books, Kalamata’s Kitchen has an animated series in the works. Introducing Kalamata to as many children as possible is important to Wallace. The more children that know Kalamata, the more adventurous and accepting they will become. “Our end goal is that kids throughout our country and around the world view this character as something that is inspiring them to experience things that may be unfamiliar,” he said. Kalamata and her sidekick, Al Dente, are constantly curious, excited, and empathetic. With Kalamata as a role model, she helps raise children that embody these same values. She teaches us that trying new things shouldn’t be intimidating. She shows us that different isn’t scary, but exciting.

50 | baked

fall 2023 | 51

TOO HOT TO HANDLE? The Tale of Mike’s Hot Honey, And Our Homemade Twist Written by Kira Donegan | Photos by Ellen Metwalli

ike’s Hot Honey is setting the culinary world on fire! From Brooklyn, founder Mike Kurtz first discovered the blend while ordering a pizza in Brazil. This gluten-free and nonexpirable sauce is made with pure honey, chilies, and vinegar, and is sure to bring a fresh, exciting flavor to your meals. The tangy condiment has been sweeping social media platforms like Instagram and TikTok for a few years. Posts about new hot honey recipes come from a range of creators, whether it be influencers testing out the spicy honey or restaurant owners sharing their new menu items that feature it. From kitchens across the nation to Syracuse University dining halls, this sweet yet spicy condiment is used on just about everything, from pizza to ice cream sundaes. Chances are you’ve already got all the ingredients to make your very own version of hot honey. This recipe is easily customizable, especially if your not too keen on spice.

DIY HOT HONEY Ingredients:

1 cup honey 2 tablespoons chili peppers/chili flakes (add less for a milder taste) 2 teaspoons vinegar (optional)

Directions:

1. In small pan combine the honey and chili flakes over medium heat. 2. Once you start seeing small bubbles, remove from heat. 3. Add the vinegar into the honey mixture and let sit for 5 minutes to infuse.

52 | baked

SU student Karina Babcock is an avid fan of Mike’s Hot Honey, who enjoys the honey drizzled on top of peppered wheat crackers with cheese. “The flavorful range of Mike’s Hot Honey is what keeps me coming back - you can add it to just about anything,” Babcock said. “One of my favorite snacks is peppered wheat crackers topped with cheese and a little hot honey, and I’ve really enjoyed making BBQ chicken pizza with Mike’s signature drizzle. Life is too short for boring food.” So, grab a friend, grab a snack, and give hot honey a try!

fall 2023 | 53

Shirley Gone Rogue Rediscovering The Childhood Classic Written by Arietta Hallock Photos by Lars Jendruschewitz

54 | baked

ubbly, pink, and garnished with a trademarked red cherry, the classic Shirley Temple is the quintessential non-alcoholic cocktail of our youth. It’s hard to forget the excitement of ordering and enjoying your first “fancy” mixed beverage to match the grown-ups at the table. While most of us have moved on to more sophisticated orders, the sweet soda-based drink has an undeniable nostalgic appeal. So, why leave the classic childhood drink behind? With the addition of liquor and other optional elements, the “Dirty Shirley” is sure to please. We’ve made a few twisted renditions to help you party like the child you are at heart.

The Classic Shirley Not all Shirley Temples are built the same. Some are made with lemon-lime soda, others with ginger ale. In our classic Shirley Temple we combined the two for the best of both worlds. Feel free to personalize your Shirley, but for those looking to replicate that classic taste with a touch of vodka, here’s a recipe you’re guaranteed to love. • • • • •

4 ounces of ginger ale 4 ounces lemon-lime soda of your choice 1 ounce of grenadine 1 ounce vodka Pour over ice and top with maraschino cherries.

Looking to get even dirtier? Spice up your Shirley Temple by adding these ingredients to the classic recipe: For a Spicy Shirley, add 1 teaspoon of hot honey and shake well before pouring over ice. Garnish with a cinnamon stick. For a Sour Shirley, add 2 teaspoons of citrus juice of your choice. Shake well before pouring over ice, and garnish with a lime wedge. Feel free to swap your liquor for a shot of Smirnoff Cherry Limeade-flavored vodka. For a Sunset Shirley, add 1/2 ounces of orange juice and 1/2 ounces of cranberry juice. Pour your grenadine in last, over a downturned teaspoon.

fall 2023 | 55

baked.