VOLUME II • ISSUE I
CONTENTS MORSELS 5 5 THINGS TO DO WITH A PUMPKIN 6 GO GREEK 7 BEST OF PIE 8 HE MADE, SHE MADE 10 FAKE OUT; TOMATO OIL ROASTED 11 BEST FOOD APPS 12 WHAT’S IN YOUR FRIDGE 13 YOUR FOOD PERSONALITY 14 TRADITIONAL VS. NON-TRADITIONAL 16 CONFESSIONS OF A DELIVERY DRIVER 17 WHEN ENOUGH IS ENOUGH BROILED DOWN 18 AUTUMN WINES 20 100 YEARS OF APPLES 24 BREWING BASICS 26 SALT POTATOES 28 MICROWAVE 30 RAMEN RECIPES 33 APPLE CIDER DRINKS 34 READER RECIPES
COVER PHOTO BY JENNIFER JAKUBOWSKI
EDITOR IN CHIEF JULISSA MONTALVO MA NA GING EDITOR SARA TRACEY S O CIA L MEDIA DIRECTOR LAUREN DELLIPOALI CREATIVE DIRECTOR SARAH STERNS
PHOTO EDIT O R ANN SULLIVAN ASST PHOTO E D I T O R JENNIFER JAKUBOWSKI ASST SOCIAL M E D I A D I R E C T O R MADDY BERNER MORSELS ED I T O R AMY MARTURANA ASST MORS E L S E D I T O R GERILYN MANAGO ROASTED EDI T O R JONATHAN GREGALIS ASST ROASTE D E D I T O R JILL FEIGLEMAN BROILED DOW N E D I T O R HANNAH DOOLIN ASST BROILE D D O W N E D I T O R NICOLE MCDERMOTT ADVERTISIN G D I R E C T O R JOSH FISHER CO-ADVERTI SI N G D I RE C T O R BRENNA SMITH
VISIT US: www.bakedmagazine.tumblr.com BAKED Magazine is a publication dedicated to exploring different food options available to college students. BAKED Magazine aims to show alternative dining options outside of/within a campus dining center, provide easy-to-follow recipes that fit into students’ budgets, profile local restaurants/food businesses, give students objective viewpoints on campus dining centers and most importantly CELEBRATE FOOD.
EDITORS NOTE
I
think there is something special
about the fall. It could be the crisp chill in the air. It could be the bright reds, yellows, and oranges that color the leaves of the trees. Or it very well could be the food. Yes, that’s it.
So, it is with the idea of all the wonderful foods that remind you of home that I present to you the premiere issue of BAKED, The Fall Issue.
We came up with five new exciting things to do with a pumpkin. We There is something deliciously wonderful about the smell of warm apples searched up and down the hill to find you the best sweet potato pie around. and cinnamon. It’s the heartiness of stews and breads and pie. Lots of Pie. We discovered the most scandalous stories of the people who deliver your Especially Pumpkin. With tons of late night food. We learned about the whipped cream. Yum. intense process of brewing beer from your own home. And then we came up with awesome ways to turn apple cider into a drink that you can enjoy on the weekends. It’s been a wonderful journey of discovering the all of the wonderful things fall foods have to offer. Enjoy the food high.
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MORSELS FOR THE NERDS If you haven’t heard of Punkin’ Chunkin’ yet, you have not spent enough time in the physics labs this fall. Since its invention in 1986, no true science nerd would dare miss the Punkin’ Chunkin’ Association World Championship. Contestants fling pumpkins as far as possible from elaborate catapults and other interesting contraptions. The team to hurl its pumpkin the farthest wins a large cash prize – and some serious bragging rights. (Please note: This event takes place outdoors. For the extremely pale and scrawny nerds, sunscreen is highly recommended.) FOR THE MOVIE BUFFS Some might think all the pumpkin fun is gone after Halloween. But even after It’s the Great Pumpkin, Charlie Brown and Hocus Pocus stop airing on prime time television, there is still a brilliant way to incorporate pumpkin into the movie-going experience. Cook up some simple pumpkin popcorn in less than 5 minutes! Mix 2 tablespoons of sugar and 1 tablespoon of pumpkin pie spice together. Sprinkle the mixture over microwaveable popcorn and enjoy! (Please note: After indulging on this addicting snack it is common to slip into a food coma. Do not try to operate heavy machinery, or drive a motor vehicle.)
FOR THE ALCOHOLICS Mixing classic cocktails with pumpkin spice liqueur or pumpkin puree is a bit too classy for the average alcoholic. Let’s be real—we’re not throwing a dinner party and inviting Nancy Cantor. Instead, try a ‘pumpkin bowl!’ Pick a large pumpkin, cut off the top and hollow it out. Fill with whatever is left over in your liquor cabinet and stir. Share with friends or have a race to see who can finish their pumpkin bowl first! (Please note: The pumpkin flavor is not guaranteed to mix well with most liquor. But anyone who drinks Natty Lite doesn’t really care about taste anyway, right?) FOR THE LONELY AND FRIENDLESS Do you often see yourself as that old man (or woman), sitting on a park bench all alone, feeding pigeons? If you answered yes, think about the relationship with your feathered future friends this fall. Pumpkin seeds are the best fodder for creating life long friendships. (Please note: Beware of overly aggressive birds and large amounts of feces.) BY FAITH ZAKI
FOR THE PRANKSTERS Pumpkins are rather unassuming on the outside, but these cunning vegetables have a horribly delectable center. No one can deny the utter repulsiveness of the gooey and seedy filling. Carve out the center of a juicy pumpkin and place the warm guts underneath your roommate’s sheets. Later that evening, your roommate will crawl into bed, only to find herself covered in the revolting substance. (Please note: As I do not claim to be an evil mastermind, I cannot guarantee that you will get away with such pumpkin inspired trickery.)
ILLUSTRATED BY JOCELYN TERES
FALL 2011
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PHOTO BY DEANNA SMITH
! k e e R G Go BY ABBY MADDIGAN Have you adopted the Greek life yet? And no I don’t mean joining a sorority or fraternity. Started only four years ago, the most popular yogurt company in the country, Chobani has quickly turned Greek yogurt into a trendy food. Started in New York, Agro Farm Inc., which created Chobani, is located in New Berlin only about an hour and a half away from campus. Newly popular among college students, Chobani’s Greek yogurt is said to be “decadent and indulgent,” by Nicki Briggs, Director of Communication for Chobani, who also gave us insight into what Greek yogurt actually is. What makes Greek yogurt so different from regular yogurt is that it’s strained of liquids, which separates the yogurt to form a thick and creamy consistency. Greek yogurt is a healthy option because it does not contain artificial flavorings and has twice the amount of protein. Another advantage is that people who are lactose intolerant can eat it and it’s safe for those with corn, nut, and soy allergies. A recipe brought to the US from Turkey; Chobani considers it’s yogurt to be milk and culture based. Avaliable flavors include peach, raspberry, pomegranate, blueberry, and lemon. The person behind these flavors is the Master Yogurt Maker of the company who uses fan feedback for new ideas. After sorting through emails and Facebook wall posts for sugges-
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tions, the “Master Yogurt Maker” decides which flavors can be made with natural ingredients, so if you have a good idea for a new flavor it’d be worthwhile to share it with the company! Chobani’s slogan, “Nothing But Good,” speaks for itself since the real fruit and other natural ingredients make this yogurt both healthy and delicious. Briggs told us that this is what makes Greek yogurt so popular on college campuses. Served in most of the dinning halls here at SU, Chobani Greek yogurt is only 140 calories and contains 14 grams of protein per serving, so it keeps you full for a while. Margot Dileno and Natalia Krawiec, both freshmen business management majors, love Chobani Greek yogurt and enjoy eating it plain or mixed with granola. Trying to stay on the healthy side and avoid that dreaded “freshman 15,” they choose the yogurt for breakfast instead of bagels smothered in cream cheese or Lucky Charms cereal. Dileno says she sometimes even has it in place of dessert. “Greek yogurt is especially good for college students because it has a lot of extra nutrients, which is important since as students, we normally don’t have good eating habits,” says Krawiec whose favorite flavor is pomegranate. Giving into the Greek trend has been a great choice for both of them.
best of pie sweet potato pie
BY CARLY REEVE
As the leaves begin to change and the fall season approaches, it is spectacular to indulge in warm, comforting foods. One Thanksgiving dessert in particular satisfies all the cravings of autumn: sweet potato pie. Some prefer the traditional selection, while others may long for bold varieties of this spiced treat. We searched the entire Syracuse area and found some of the best sweet potato pie, with options for everyone’s taste preference.
Although dinosaur bar-b-que is PHOTO BY famous for its ribs and pulled pork, there JENNIFER is a lot of hype surrounding its Sweet JAKUBOWSKI Potato Pecan Pie as well. This dessert is topped with pecans and served with a flavor generous mound of whipped cream. At $4.75 per slice, this option is the priciest of the three. Although the pie has a nice, subtle spiced flavor, the combination of
texture
crust
overall
the sweet filling and sugary pecans can be slightly overwhelming. The crust helps balance out the sweetness with its flaky texture and buttery flavor. The texture of the pie is easily its best asset. Unlike traditional sweet potato pie, the filling contains larger chunks of fresh sweet potato, which is a nice surprise and contrast to the overly sweet filling.
If you’re willing to go on an adventure to Downtown Syracuse, ruby’s soul food restaurant will not disappoint you. This local restaurant is owned and operated by Ruby and her daughter Gwen and is serving up the “best soul food in Syracuse.” At $2.50 per slice, selection is substantially cheaper than Dinosaur Bar-B-Que and quite affordable to the average college student. Overall, I enjoyed this pie the most
because it feels the most “home-cooked” and it is undoubtedly baked with much love and soul. The texture of the pie is spot on: smooth and creamy, like a traditional sweet potato pie. Although this pie does not have the most obvious sweet potato flavor, the distinct taste of cinnamon comes through and creates a wonderful dessert experience. The crust is warm, flaky and buttery, and perfectly rounds out this home-cooked sweet potato pie.
If your work-study job isn’t providing you with enough spending money, tops has a cheap alternative to the sweet potato pie you are craving. Located a short distance from campus, this newly remodeled supermarket includes a great bakery section. Although this pie is the least
visually appealing, the flavor was above average, and successfully satisfies that pie craving. The pie filling is nicely spiced and has a classic, yet slightly artificial taste. The texture is similar to a regular sweet potato pie, but has a slightly liquid consistency. As for the crust, it is extremely dry and disappointing.
BY JON GREGALIS PHOTO BY JENNIFER JAKUBOWSKI
He Made, With the arrival of autumn comes the traditional flavors of the season. Nutmeg, cinnamon, pumpkin and maple flavoring are all iconic flavors of fall. While many families will be enjoying a traditional turkey during the holidays this season, some families choose to celebrate with a holiday ham, complete with with a sweet, honey and maple flavor. Many typically enjoy this dish only during the holidays, but I’ve deducted a way for you to enjoy the tastes of a holiday ham anytime of the year. This recipe can be prepared so easily that you’ll be enjoying a maple ham sandwhich before you know it!
4 slices of honey 2 tbsps maple ham syrup 2 tsps honey 2 rolls 8 BAKED MAGAZINE 8
1. Preheat your oven to 400 degrees. 2. Cut the ham into small, bite-sized pieces. 3. Place the chopped pieces into a medium-sized mixing bowl. 4. Add the honey and maple syrup to the ham and stir until the ham is covered. 5. Line a cookie sheet with tin foil and place the ham on the tin foil. 6. Bake for 20 minutes or until the ham is crisp and golden brown. 7. While the ham is cooking, slice the rolls in half and place in a toaster oven or into the oven until the bread is golden brown. 8. Once the ham is finished baking, place half of it on one roll and the remaining ham on the second roll.
BY HANNAH REDFIELD PHOTO BY MARY O’BRIEN
She Made 1. Preheat oven to 350 F. 2. Beat sugar, butter, vanilla extract and maple flavoring with mixer at medium speed until well blended. And add eggs. 3. Combine flour, baking powder and salt. 4. Combine milk and maple syrup. 5. Spoon batter into 12 muffin cups lined with paper liners. 6. Bake for 20 minutes. 7. To prepare icing, mix icing with imitation maple flavoring. 1/2 cup granulated sugar 5 tablespoons butter, softened 1 teaspoon vanilla extract 1/2 teaspoon imitation maple flavoring 2 large eggs 1 1/4 cup all-purpose flour
Hannah Melton, a freshman at Syracuse University, shares her family’s homey double-maple cupcake recipe with BAKED magazine. She and her grandmother used to make them, and lucky for us, her grandmother sent us the recipe. If you’re looking for a quick and easy dessert to whip up that will please any crowd, these cupcakes will do the trick. With maple-flavored cake and icing, they are a perfect treat to welcome the cool fall months.
1 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup 1% low-fat milk 1/4 cup maple syrup 12 ounce container vanilla icing 1 teaspoon imitation maple flavoring FALL 2011
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Pastabilities
FAKE OUT!
Spicy Hot Tomato Oil
BY CHLOE GERSTEN
F
PHOTO BY KRISTEN PARKER
or residents of Syracuse, you cannot mention Pastabilities without one thing coming to mind: spicy hot tomato oil. For over 20 years, the dipping sauce has been served daily with freshly baked stretch bread as a starter or on top of pasta as an entree. In 1989, Karyn Korteling, owner of Pastabilities, took a trip to Italy with her late husband when hunger and pregnancy cravings called for an impromptu stop at a roadside café. Here they ordered a “subtle sweet oil sauce with tomatoes.” Upon returning to Syracuse, Korteling worked alongside the former kitchen staff at Pastabilities to try to recreate the sauce. Since its addition to the menu, there have only been a few minor changes to the recipe. “I’ve never been back, so I don’t know how close we got to the real thing,” says Korteling. “But it’s close enough to what we remembered, and people seem to like it.” The exact recipe is secret, but Korteling admits they use sweet tomatoes, olive oil, chili peppers and garlic. “It’s a kind of hybrid dipping sauce,” explains Korteling. “It’s more of an oil sauce. It’s not made like a typical tomato sauce.” A unique aspect of Pastabilities’ spicy hot tomato oil is, well, the spice. You feel the spice in your throat, rather than your 10 BAKED MAGAZINE
mouth, and it takes a few seconds to kick in. It doesn’t linger on the palate but provides a great complementary flavor. The spicy hot tomato oil is currently only sold at Pastabilities and its bakery, located across the street from the restaurant. “It’s really an iconic sauce and has become a part of Pastabilities’ personality,” says Korteling. Since we couldn’t get our hands on the exact recipe, we decided to create our own.
Ingredients
¾ cup EVOO 2 cloves garlic, minced ¼ onion, chopped crushed red pepper (to taste) 2 cup crushed tomatoes 2/3 cup tomato paste oregano (to taste)
Preparation
Heat oil in a pan; add minced garlic, chopped onions and crushed red pepper. Cook until garlic browns. In separate pan, combine crushed tomatoes, tomato paste and oregano over medium-low heat; cover and let simmer. Strain oil from garlic, onions and red pepper (optional). Combine oil and tomato sauce; mix well.
best food apps
ROASTED BY JOCELYN YAN
With the surge of social media and the ubiquity of smart phones comes a revolutionary way of tracking, discovering, and sampling new foods.We’ve compiled five of the best free food apps that guarantee an adventurous way of eating.
URBANSPOON
Having trouble deciding where to eat? Stress no more. Urbanspoon allows users to choose a neighborhood, cuisine, and price through a slot-machine. The app is known for its spoton reviews and enticingly scrumptious photos. It is a must-have for the indecisive and adventurous who are willing to expand their boundaries while on the go.
ROAMING HUNGER
The street food movement in the United States is literally on a roll. Roaming Hunger is a simple, interactive way of tracking down food trucks in all the major cities in the U.S. It provides a map of the nearest food trucks, their schedules and live tweets. It’s never been easier to locate your favorite food truck or discover a new food concoction on the street.
FOODUCATE
Before you purchase that bag of Flamin’ Hot Cheetos, pull out your smart phone. Fooducate is a helpful tool to find healthier alternatives in the grocery store. Simply scan a food product’s barcode and the database instantly provides the pros and cons of the item, along with the healthier alternatives. For each product, users will be alerted about a specific product’s false health claims, excessive sugar, FDA warnings, etc.
FOODSPOTTING
There are only two types of people in the world – foodseekers and foodspotters. Foodspotters “spot” a food they love by uploading a photo and creating food guides. Foodseekers explore cities for foods and access guides. Foodspotting goes by the mantras of always being visual, positive, and global. With over 943,411 foods spotted around the world, there is a guide for everything imaginable.
ALLRECIPES.COM DINNER SPINNER
Dinner Spinner, a misnomer as it does a lot more than just dinner, is a quick and easy way to find interesting and unique recipes that are certain to impress your friends. Users have access to over 40,000 recipes, complete with dietary filters such as vegetarian, no dairy, low fat, or low sodium. Choose your dish type, main ingredient, desired time spent preparing, and you are on your way to becoming the chef that you’ve always dreamt of being. FALL 2011
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What’s In Your Fridge? ILLUSTRATION BY SARAH KLINE
EASY MEALS
8 11
15 8 12 BAKED MAGAZINE
DIPS
15
FRUIT/
VEGGIES
ALCOHOL
YOGURT
WATER
JUNK FOOD
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13 OTHER
DRINKS
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what’s your food
personality? BY MADELYN BERNER & BETH LUSSENHOP
1.The world is ending tomorrow and you have one last meal to eat tonight. What is it going to be? A. A colorful salad jam-packed with every hearty vegetable in the food pyramid. B. I’d take a burger and pile it high with random toppings. Gotta get every flavor in there! C. I’ll take a #4, extra cheese, hold the healthy. D. Fresh salmon with black caviar and a side of steamed asparagus. 2.You’re anxious to travel and explore the world for one reason and one reason only: food. Which country’s cuisine are you most eager to try? A. Anywhere in the Caribbean—they have the most natural ingredients. B. Cambodia—its unique food culture is sure to excite the taste buds. C. Does Willy Wonka’s Chocolate Factory actually exist? I’m so there. D. Southern Italy—It has an exquisite menu that could give America a run for its money. 3.Obviously, no one can pull an all-nighter without eating. What’s your 3 a.m. snack of choice? A. The apples I bought at the Apple Festival last month. B. I’ll wrap some pickles in cheese for a flavor overload. C. I’ve got Insomnia Cookies on speed dial: one cookie dough brownie please! D. I have some delicious leftover French onion soup.
Mostly A’s:
You’re a total health freak. Your fastpaced lifestyle requires a diet that’s packed with energy and essential nutrients. In this day and age, living fit is becoming a popular lifestyle. Good to know someone is grabbing the calcium and not the calories!
Mostly B’s:
You’re definitely not afraid to dive into the food unknown. In fact, you think half the fun of eating is that it’s totally weird and exotic. You love taking something ordinary and mixing it with just the right amount of flavor to make it anything but typical.
Mostly C’s:
The lazy lifestyle is your kind of lifestyle. You follow the “absentee chef ” method, where the best food is made in your microwave or delivered right to your door. You can eat something sweet and not feel an ounce of guilt about it. We’re jealous.
Mostly D’s:
With your exquisite taste, those taste buds should be insured! You’ve sampled only the finest foods and want nothing else. Dining hall food just can’t keep up with your experiences at swanky eateries. How you manage to eat so exquisitely at school is beyond us! FALL 2011
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Traditional
VS
BY JEFFREY RICH & OLIVIA PALMISANO ILLUSTRATION BY NATALIE REISS
TRADITIONAL VS. MODERN Thanksgiving. If turkey didn’t immediately pop into your mind, we’ve got a problem. Recently, more and more families in America have started to partake in what is known as a “modern Thanksgiving.” This is a new form of celebration, in which observers do not follow the traditions of Thanksgiving; rather, they create their own traditions that generally do not have the spirit of Thanksgiving at all. There are numerous problems with this new idea. For starters, Thanksgiving has been around for hundreds of years, so why change now? Thanksgiving is a holiday of traditions; every family has their own way of doing things on the third Thursday of November, dating back to the pilgrims of centuries ago. There is no reason to 14 BAKED MAGAZINE
change things now. What’s next? Celebrating Independence Day on the fifth of July? The biggest downfall of a “modern Thanksgiving” is its lack of a classic Thanksgiving meal. Instead of turkey and all the trimmings, more and more families are having Chinese food with all the cartons. Yes, it’s ridiculous. Who has ever heard of Thanksgiving without a turkey? There is a reason why when you type the word, “Thanksgiving,” into Google Images the first couple hundred images are completely filled with turkeys. The turkey is the essence of the Thanksgiving holiday. It has been the symbol of Thanksgiving for over 200 years. Turkey equals Thanksgiving. Thanksgiving equals turkey. It’s as simple as that.
Lets digress away from the turkey for a moment. What about other Thanksgiving foods? “Modern Thanksgiving” leaves out ham, mashed potatoes, stuffing, corn bread, corn on the cob, casseroles, yams, sweet potatoes, cranberry sauce, to name a few. It is these foods that should be customary on Thanksgiving Day, not Italian or Chinese take-out. In addition to our taste buds, Thanksgiving pleases our sense of smell and hearing as well. Thanksgiving has a distinct smell. The delicious foods cooking in the kitchen spread a memorable aroma around the house and accompany the already wonderful smells of autumn in the air. Our ears are full of the sounds of the annual Thanksgiving football game, friends talking, laughing, and OK, maybe that occasional argument among relatives. After the delicious meal, everyone is relaxed, in good spirits, and are in a food coma. Well, scientifically speaking, it’s actually the tryptophan in the turkey that makes us drowsy, but you get my point. Tell me: does any other food but turkey put you in that holiday mood? In the end the concept is easy: Thanksgiving is a holiday of traditions. Families and friends are meant to come together over a table full of traditional Thanksgiving food. The pilgrims did not eat Chinese food and go out to see a movie. They sat around a table full of Thanksgiving food with friends and started a tradition; a tradition that has been followed for centuries and will continue to be followed for centuries more. At least at my table. GOBBLE UP SOMETHING NEW Thinking ahead to Thanksgiving dinner, I know what will be on the table. Turkey, Grandma’s cornbread, cranberry stuffing, and Dad’s sweet potato pie. And while it’s all delicious, it’s also disappointingly predictable. Thanksgiving is about tradition, it’s true. But the tradition of Thanksgiving lies in giving thanks for our blessings, family, and friends— not eating the same foods year after year! We like everything else in our lives to be new, fresh and exciting, so why should Thanksgiving dinner be the exception? Who decided turkey and stuffing are the official foods of Thanksgiving? Considering Thanksgiving didn’t become an official national holiday until 1939, I doubt that the Pilgrims and Indians set the rules. In fact, the
Pilgrims called any wild fowl “turkey,”so it’s possible they didn’t eat turkey at all. In any case, we shouldn’t be basing what we eat off of what was eaten three hundred years ago. If we want to really be traditional why don’t we eat venison and wild duck? Today, the shift toward a modern Thanksgiving is more common than you might realize. On Gossip Girl, Serena and company dig in to Chinese food on Thanksgiving. On Friends, Chandler prefers to give thanks with mac and cheese (though I think that is not complete enough to count as a Thanksgiving feast). Dinner doesn’t have to have turkey, mashed potatoes, and cranberry sauce. This Thanksgiving, why not try something a little different? There are countless ways to freshen up Thanksgiving. Some families utilize their heritage, or their desire to learn about others, and turn dinner into a cultural feast. For example, an Italian Thanksgiving might feature pumpkin pasta or butternut squash risotto while a Mexican-inspired meal might include Mexican corn and pumpkin flan. If you aren’t prepared to throw all your American favorites out the window yet, there are still plenty of other ways to give the day a fun modern twist. Try sweet potatoes cups stuffed with roasted marshmallow instead of the same-old pie. Imitate the wedding mantra of “something old, something new, something borrowed, something blue”. Dinner could consist of a traditional family recipe (something old), a recipe you’d like to try (something new), a recipe of someone else’s that you’d like to make (something borrowed), and something autumnal colored, in place of something blue. If making dinner together is a special tradition for your family, a modern Thanksgiving presents a better opportunity for bonding. Planning a whole different menu involves everyone when you choose new recipes and prepare them together. If your family prefers some competition, have each person be responsible for finding and preparing a dish. May the best recipe win! Thanksgiving is most importantly a time to spend in the company of family, good friends, and good food. The pilgrims ate food they had never eaten before. Why not continue their Thanksgiving tradition of trying something different? I know curried pumpkin seeds will be on my table this year. FALL 2011
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When customers open their doors, they allow delivery drivers to peek into their homes and into their lives, for only a moment. As a delivery driver to the Syracuse University campus, I’ve glimpsed inside a number of homes and I have seen lives that would shock most. For me, it’s just part of the job. Over the course of my employment as a delivery driver, I’ve become quite adept at reading personalities within the first few seconds of meeting a customer. Many fail to realize that we, as delivery drivers are quick-witted, perceptive human beings; most cling to the preconceived notion that delivery people are just awful drivers who can barely pass a test. They think that it’s perfectly acceptable to answer the door in a towel because “it’s only the delivery guy,” but the fact of the matter is, I’m judging you too, for not taking a second to put on pants. Friday is typically the busiest day of the week for delivery drivers; everyone wants to escape from the tastelessness of the dining hall food. Dinnertime rush ends at 9 o’clock or so. Two hours later, I find myself driving an order to one of the sketchy apartments that lie on the cusp of the campus, near Lawrinson Hall. A frail, elderly man opens the door, and invites me in. Warning bells sound in my head, but I ignore them, thinking I will just put his order on the table and leave immediately after. I hand the man his food, pretending not to notice his extended hand, poised for a handshake, and get out of there as fast as I can. Next stop, Flint Hall. This means I’m either delivering to an oblivious freshman, or a bitter upperclassman stuck living on the Mount. The tip situation for 16 BAKED MAGAZINE
CONFESSIONS OF A DELIVERY DRIVER
BY CHRISTINA FERRARO PHOTO BY MITCHELL FRANZ
tonight looks dismal. I can tell immediately that they are freshman, so I hope for a big tip miscalculation. Instead of handing over the money due, both start turning their pockets inside out and emptying their shoes. They try to tip me in change. Five minutes, and three pennies later, the two decide that beer would be a better offer. I accept, of course. Things are looking up. 2:59 AM rolls around. Thoughts of my bed cloud my head, as I am about to walk out the door and go
home for the night. Then the phone rings. It’s Tony. Every Friday at precisely 2:59 AM, Tony, who’s in his mid-fifties and lives at the veteran’s hospital, orders the same sandwich. When I arrive, he comes out to in his wheelchair and chats with me for a bit. He still doesn’t know my name. This is just a typical day in the life of a delivery driver. Maybe now, you’ll think twice before answering the door in your bathrobe. *Disclaimer: This is a fictitious account of the true experiences of four local delivery drivers.
Dear Friend, It is apparent to me that you have an addiction. This addiction doesn’t have anything to do with drugs or alcohol, in fact you are addicted to food. I’m certain you are addicted to _____. Every time I see you at the dining hall, your tray is piled high with those ______. Going to dining halls and having unlimited food is one of the many perks of being in college. With the surplus of options, many college students come home from their first year having gained the freshman 15. However, it could be you. We all hear about the dreaded “freshman 15,” and some of us even experience it. If you continue to eat _____ every day, you might join the “freshman 15” club. An addiction to food is more serious than weight gain, it is far more than a love of _____. According to Professor Harriett Brown of Syracuse University and author of “Brave Girl Eating,” “the best thing we can do is honor our bodies and our appetites by eating when we’re hungry, what we’re hungry for; by stopping eating when we’re full.” Everybody has their favorite foods that they love to indulge in, but they should be a special treat, not something you eat every day. _____ are high in fat, and a lot of calories. Brown says, “In our society, it’s very difficult to distinguish between restricting in an unhealthy way and eating ‘in moderation.’ Our entire culture around food is designed to separate us from our own internal cues of hunger and fullness, which are in fact the best guidelines for what, when, and how much to eat.” When it comes to high fat foods, it is important to eat them in moderation. According to the Center for Disease Control, 33 percent of adult Americans are overweight. I hope that the information I have provided will help you re-evaluate your daily dietary choices. Next time you go to the dining hall, switch things up. Instead of getting _____, look for healthier options such as a baked potato with light butter, or baked potato chips. If you want to steer away from ____ and really branch out, look for healthy options at the salad bar such as carrots and baked turnips. I want you to see that you can still eat ____, as long as you don’t eat them everyday. Next time I bump into you at the dining hall, I expect to see some healthy fruits and veggies on that tray of yours! Sincerely, Your concerned friend BY CAROLYNE PHILLIPS ILLUSTRATED BY RACHEL BOWERS
FALL 2011
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BROILED DOWN
AUTUMN WINES The Finger Lakes region of Upstate New York offers a wine culture that peaks in Autumn. Discover tours, events, and the highlights of the season. BY KATELYN BLOCK ILLUSTRATION BY RYAN PIERSON
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The Finger Lakes region of Central New York, famous for its beauty and wineries, is a great autumn destination. Fall months bring a whole new crop of wine-tasters--curious for the vintage wines of years’ past--ready to soak in the flavors and food pairings that come with the varied flavors of wine. Three Finger Lakes wine trails located at Cayuga, Keuka, and Seneca Lake, all surround the water and take advantage of the natural beauty of the region. With autumn comes the peak time to experience the crisp coolness of fall, including the bounty of apple, maple, and pumpkin activities offered in the autumn months. Cathy Millspaugh, executive director of the Cayuga Wine Trail, says fall adds an element to wine tastings that cannot be found the rest of the year. Imagine tasting on a porch overlooking the bounty of nature, instead of sheltering yourself from the sweltering sun or the freezing cold temperatures typical of the area. Autumn also brings a special time for the wines themselves, Millspaugh says. “Some of the wines are the tens; last year’s vintage wines.” It is a time closing on wines of previous years (2010) and beginning of the coming year’s. Some of the red wines might not be ready, she mentions, but you could try some of the coming years’ white Rieslings. You can go from winery to winery and drop in at your own pace, picking and choosing the ones you want to visit. Most have a relaxed atmosphere and gift shops; “Some even have live music throughout the season. Get a glass and sit on the deck,” Millspaugh says. All of the wineries in the region do tastings. For your tasting fee of about two to three dollars, you receive five to six 1-oz. tastings, anywhere from dry Chardonnay or Riesling, to fruity wines and cedar blends. Some of the wineries, like Swedish Hills Winery in Romulus N.Y., offer tours of their establishments, the details for which can be found online. During your tasting, you work with a wine taster to select dry or sweet wines, based on your taste preference. Then your wine taster fills you in on the wines
themselves, the process of fermentation, and particular pairings of wines. Julie Grice is a food and healthy living blogger at savvyeat.com, where she documents beautiful food, culture, and healthy living from her home in Ithaca, NY. Grice says, “It was so interesting to taste how much the wine changed just because they used grapes from one end of the estate versus the other.” The time of year also affects the product. Some grapes grow sweeter than others, and newer wines in particular taste different than older ones, mainly because of weather changes and harvesting patterns. Halloween brings yet another dimension to wineries. Miles Wine Cellars boasts a ghostly history by telling stories of ghosts dwelling in the winery during tastings. If you’re looking to expand your winetasting repertoire, Fruit Yard Winery makes a pear wine, made up completely of--you guessed it--pears. Look for upcoming events, held by wineries with food, exceptional wine pairings, and entertainment. Enjoy theatre and concerts both musical and comedic. These events are great for finding gifts for loved ones and friends. The Cayuga Wine Trail hosts its Cayuga Wine Trail Event, which includes a holiday shopping spree. You receive a souvenir glass, an ornament from each winery, and unparalleled food pairings. Each taster receives a shopper’s card that offers $5 off a $35 wine purchase. The event runs Nov. 18th through Nov. 20th and Dec. 2nd through Dec. 4th; $35 per single taster, $50 per couple. This holiday season, check out the Polar Passport program along the Seneca Lake wine trail, a discount program where you choose specific wineries out of the 28 participating and receive a free flight (or glass) of wine at each winery. In early January, the winery hosts the Bargain Bash, another discount program. In December, they have a Deck the Halls weekend. Tickets are available for purchase online until the event in December. For more information on each wine trail and its events, visit www.cayugawinetrail. com, www.senecalakewine.com, and www.keukawinetrail.com. FALL 2011
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100 years of
Apples WORDS AND PHOTOS BY ANN SULLIVAN & JENNY JAKUBOWSKI
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B
eak & Skiff is an apple farm near Lafayette, N.Y. The company was started in 1911, and is now celebrating its 100th birthday. Currently, Beak & Skiff is an apple business that grows, harvests, stores and sells apples. It also has a farm market, cafÊ, PYO Orchard, winery and distillery. The farm market sells various things like apple salsa, apple cider, pies, jams, honey etc. It also houses a cider mill. The cafÊ offers candy, caramel apples, hot dogs, and many other food items/refreshments. All the wines and ciders sold at the Beak & Skiff winery are made from the apples on its farm. They are also produced and bottled at the winery, which boasts SomerSet sparkling ciders, Beak & Skiff ’s varietal apple wines, and traditional hard ciders. The distillery is where the company makes vodka from apples. Customers can sample the vodka, which is created from apples that were harvested in the surrounding orchards.
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Brewing Basics BY LEAH DAVIS
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PHOTO BY KRISTEN PARKER
t’s a science. It’s an art. It can either be fantastically delicious or disgustingly watery. It’s home brewing – the creation of your own beer. Home brewing is exactly that: brewing beer in your home. People all over the world brew beer in their homes for a variety of reasons. For some, creating beer for their own specific tastes is fun. Others brew because it can be cheaper than buying commercial beer varieties. Stephanie Haberman, an Indiana University graduate, decided to give it a shot as a present to her then-boyfriend, “It was like a mad science experiment that
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produced alcohol,” she said. Generally speaking, brewing beer at home resembles brewing commercially. Basic ingredients include water, malt, hops and yeast. Any variation of these ingredients creates a wide variety of unique tasting beers.
Breaking Down the Process:
John Palmer, author of the book How to Brew, breaks down home brewing into a five step process: 1. Soak malted barley in hot water to release malt sugars. 2. Boil the malt sugar with hops for seasoning. 3. Cool the solution and add yeast to begin fermentation. 4. The yeast ferments the sugars, releasing CO2 and ethyl alcohol. 5. Bottle the beer with some added sugar to carbonate. Palmer says on his website, “It’s only boring until you learn something about it. Knowledge makes things interesting.” The allure of home brewing lies in the subtle nuances of each step, in turn making different tasting beers. The little technicalities, though tedious and daunting to some, creates a unique brew that can be on par with some of the best commercial varieties. But, brewing is a process of trial and error. Palmer gives three suggestions to prospective brewers. Preparation, sanitation, and keeping a good record of your process are key. Preparation and sanitation speak for themselves; have all your ingredients ready before beginning and clean your equipment before using it. However, recording your brewing is very important. Keeping notes of your process will help determine your final result. Home brewing is a learning process. For those who have the time to devote to trial and error and learning from mistakes, home brewing is a great option. For those with a busy schedule, wait until you have time – you want to do your brew justice. For the college student, wait until you are taking 12 credits and not ripping your hair out trying to survive an 18-credit course load. You don’t want to put all the effort into creating a brew while your grades flounder and then end up with a beer so watery that mosquitoes could lay eggs in it. You’ll probably be upset enough to down that mosquito-laden beer in
a depressed, discouraged slump.
Personal Accounts:
what really goes down Weston Halkyard, a fourth-year architecture major, on his father’s attempts: “The first time I remember him doing it, it took up basically our whole basement space. His first batch, which he let us taste a small sip of, tasted a lot like bitter soda with a hint of crème . However, not wanting to give up there, I believe he made a few more and his result tasted like a crème ale which was actually rather good. He only made about 20 bottles but he put them in these dark brown bottles that were unlabeled. Stephanie Haberman, 23, a journalism major from Indiana University, speaking on her own personal brewing with her boyfriend in college: “Instead of using the canned syrup stuff, we used real, fresh ingredients. It was cold, so we ended up making a very strong, very dark espresso porter. We actually steeped the beans while we were making the beer- it was like Four Loko beer. To date, I’m not sure if I’ve tasted a single commercial beer that was as tasty. Our last batch was a very hoppy IPA (India Pale Ale) that we sweetened with honey for summer. It was delicious. You never know exactly what you’ll end up with. In the long run, it was cheaper, as well. You end up with A LOT of beer. Four cases a batch, or something. It tasted fresher, too.”
The Bottom Line :
First of all, it’s illegal to home brew if you are under the age of 21. If you’re underage and still feel inclined to take a crack at brewing, do it at a friend’s house. Do not do it in your dorm room. It requires a lot of space, and you risk being written up. Second, mistakes happen. Do not be discouraged if your first batch comes out like fizzy water. Learn from it. Hopefully, if you followed John Palmer’s advice, you wrote down your process so you know what changes to make. Give it another try until you create a brew you like, perhaps one that gives Four Loko a run for its money. Third, after creating a successful brew, enjoy the fruits of your labor. Throw a party and supply your beer to the drunken, college masses. But really, they will thank you for giving them a better alternative to a warm can of Natty Light. FALL 2011
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central new york’s SALTY HISTORY BY HANNAH DOOLIN PHOTO BY SHELBY JACOBS
When Will Flohr and his roommates stopped in at their neighbors’ pig roast, they were in awe of the amazing spread set out for the occasion. The tables in the yard were packed with economy-sized pans heaping with slowroasted pork and boiled potatoes, and they couldn’t wait to try it all. But as Will, a Syracuse University student from Bronxville, N.Y., waited in line, he noticed that several people were skipping the delicious pork and piling their plates with only the potatoes. He had to wonder, what was so special about these little potatoes? As his neighbors soon told him, this wasn’t just any side dish; these were salt potatoes. And any Central New Yorker will tell you that they’re much more than your typical spud. During the 17 and 1800s, the saltwater springs surrounding Onondaga Lake were the lifeblood of the booming salt industry based in Syracuse. According to the Salt Museum in Liverpool, N.Y., salt manufacturers dug the first well in 1806, after which they pumped the salt water, or brine, out to be boiled in large kettles over fire pits. Factory workers watched over the kettles and removed the salt crystals that formed at the top before laying them out to dry. After a few weeks, the “white gold” was ready for shipping across the country. The former “Salt City” produced almost all of the nation’s salt up until the 1920s, when natural resource shortage and high production expenses led to the industry’s downfall. But out of the salt factories came a C.N.Y. tradition that has lived on. As the story goes, large numbers of Irish immigrants working in the salt factories brought small potatoes with them each day, and boiled them in the brine for a quick and cheap lunch. This thrifty trick led two Irish brothers from the Keeffe family to serve salt potatoes with beer as the main meal in their saloon on Wolf St., and this dish became immediately popular with the locals. Records from the March 1899 issue of the Syracuse Sunday Herald demonstrate the steadfast appreciation for this dish, describing the potatoes as “feasts for a king…mealy and bursting through their skins, with the salt clinging to them in particles that shone like miniature diamonds.” The news article also claimed “a Syracusan who entertains a
stranger without giving him a chance at the delicious delicacy is lacking in some of the fine points of hospitality.” In 1914, John Hinerwadel opened Hinerwadel’s Grove in North Syracuse, a picnic grounds where he and his family still host their famous clambakes complete with fresh corn on the cob and homemade salt potatoes as sides. The Hinerwadel family began bagging the potatoes, which are grown at a neighboring farm, making it simple for families to cook the taters at home. The paper sacks are embellished with a well-known red and yellow seal and contain five pounds of the tiny potatoes and a 12-ounce packet of salt. Local grocery stores like Wegmans and Tops, sell between four and five million pounds each year. Today this unique side dish is a staple in homes from Syracuse, to Rochester to Binghamton. “You don’t grow up thinking they’re unusual because salt potatoes are such a standard item in the area,” says Mike Brennan, a marketing major at Syracuse University and native of Central New York. Brennan was raised on salt potatoes in his Manlius home, where they were cooked by the five-pound bag and served with almost any meal. “On Thanksgiving we always have mashed potatoes and salt potatoes. That’s just the way it is,” he says. “You know it’s gonna be a well-liked dish by all the 3-1-5ers.” A 2010 article in The Atlantic describes the reason for the distinct flavor and texture that has CNY residents captivated: “The salt at that high a level penetrates all the way into the center, so this isn’t just a standard lightly salted boiled potato, and it has a texture that’s a bit more akin to a baked potato.” The potatoes are crusty on the outside, creamy on the inside and best eaten piping hot and served with melted butter for dipping. They sell like hot potatoes (excuse the pun) during the summer months when they make their appearances at almost every backyard barbecue and family picnic, but they make for a great warm, comforting dish in fall and winter as well. Embrace your Central New York pride and give this iconic and historic dish a try. Served at clambakes, the New York State Fair, and even local restaurants such as Dinosaur BarB-Que, they’re not difficult to track down, and your taste buds will thank you. FALL 2011
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a dorm cooked meal By Riddley Gemperlein-Schirm Photo by Joey Smilgiewicz
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f you consider yourself a cooking pro or just like to experiment with food, eating at the dining hall is undoubtedly getting a bit old. You might even be in a state of food depression. Is there such a thing as cooking withdrawal? If not, the term should be coined. But have no fear that gleaming white box sitting in your dorm room may be the answer to your cooking woes. Microwaves serve as effective appliances because they significantly decrease cooking time for some foods compared to conventional ovens. However, this does not mean that microwaves should be used for all cooking purposes. According to the U.S. Department of Agriculture’s (USDA) website, “Special care must be taken when cooking or reheating meat, poultry, fish, and eggs.” In order to utilize the microwave for dorm room cooking and cooking in general, check out how microwaves cook and work. Kimberly E. Johnson, professor of hospitality management courses 28 BAKED MAGAZINE
at SU, says, “When we are looking at heating food, we are really talking about making the molecules move more—heated items have more energy and movement.” Microwave cooking uses radiation waves to transfer energy to water molecules. She also says, “the waves cause, the water molecules to vibrate and this increased energy is heat—which ‘cooks’ the food.” Microwaves do not cook from the inside out, but instead permeate the surface of the food. Make sure to keep standing time in mind when using a microwave to cook food. Johnson explains that this standing time is necessary because food continues to cook for a few minutes after you take it out of the microwave. Although the science behind microwave cooking may be confusing, making your favorite foods with it is more convenient and simpler than ever before. Infomercials featuring products that make microwave cooking a piece of cake – which, too, can be cooked in the microwave
- are increasingly more common. The QVC channel offers an array of products which boost the convenience factor up another notch. Fasta Pasta is a great tool for cooking spaghetti, bow tie, fusilli and pretty much every other type of pasta, even lasagna noodles, right in the microwave. Steve McMahan, the inventor and owner of Fasta Pasta, says that the product came about when his wife had trouble carrying the large pot of boiling water from the stove top and pouring it into a strainer in the sink. She asked him, “Why can’t I cook pasta in a microwave?” Ah, carb lovers everywhere must be thanking his wife greatly. McMahan says Fasta Pasta works by a reservoir that keeps the pasta moving so it doesn’t stick together. Fasta Pasta also reduces cooking time because it requires less water. This tool can also cook potatoes, vegetables and even chocolate cacke because of its innovative design to steam and cook food. Is your mind about to explode with the prospect of cooking pasta, vegetables and even chocolate cake in your dorm room? Well it should be. Progressive International, a kitchen accessories company, offers several microwave products, including a microwave fish and veggie steamer, rice cooker, breakfast sandwich maker, egg poacher, omelet maker and even a microwave s’mores machine. Oh s’mores, how you have been missed! Chef William Collins, Culinary Specialist at Syracuse University, acknowledges that a variety of options exist for microwave cooking. Collins says “stir-fries” are a great microwave meal because they’re simple to make and provide nutritious
elements like protein, found in the chicken, tofu or many other heartier components that may be added . If you’re looking to make a snack or a dessert in the microwave, a muffin is a great option. The accessibility and simplicity of microwave cooking might just be the remedy for food depression. If you keep microwave safety regulations and the cooking instructions in mind, you could be well on your way to enjoying a home-cooked – well technically “dorm-cooked” – meal.
easy recipe Words by Danielle Hinkley
It’s Wednesday night and you’re getting ready to make yourself some delicious food. At this point in the semester, you’ve eaten about all the Ramen and PB&J you can handle and you want something more. Get ready to bust out your cooking equipment. BAKED has compiled a few recipes that you can make to satisfy your hunger—and all you need is a microwave! Breakfast in a Cup 1 T milk or water 1-2 eggs Salt and pepper to taste Shredded cheese (optional) Non-stick cooking spray
Spray a microwave-safe mug with non-stick spray. Add milk, eggs, salt and pepper to mug and stir. Microwave on high for 35-45 seconds (75-105 seconds for two eggs), or until eggs begin to set. Stir with a fork halfway through cooking. Remove eggs from microwave when they are still soft and let stand for 2 minutes. Sprinkle with cheese if desired Eggs will firm up while standing. for more microvable recipes: visit us at bakedmagazine.tumblr.com FALL 2011
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Noodlemma, Old Dilemma: To Cook Or Not To Cook? BY MICHELLE VAN DALEN
C
lass supplies and dorm or apartment necessities drains bank accounts. Schoolwork, classes, and weekend plans drains free time. These troubles define life as a college student, but in the midst of all this hectic chaos, how can student chefs stir cooking into the mix? Enter Ramen noodles: a college student’s essential ingredient in cooking unique and satisfying lunches, dinners, and yes, even breakfasts and desserts. Ramen also acts as a go-to ingredient for those who are nostalgic for home-cooked meals and look to reinvent their parents’ pasta, soup, pudding, or even a local Chinese joint’s stir-fry recipe. “In American dorm rooms, Ra-
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PHOTO BY JENNIFER JAKUBOWSKI men sustains the starving student,” according to a New York Times article published this past March. Businessman Momofuku Ando founded Nissin, the company most famous for owning Top Ramen and Cup Noodles, after World War II. Ando wished to fulfill the public’s want for ramen, evident by the starving masses waiting in line for the noodles in Japan. He saw mass production of ramen as the solution, and sales of the not-yetbranded noodles began in 1958. Chicken-flavored noodles were the first to go on the market and now sell alongside beef, shrimp, oriental, and chili-flavored Ramen. While upperclassmen may be
more accustomed to, or even freed from, the limitations of the college cooking experience, underclassmen living in dorms face small kitchens and limited cooking supplies. Regardless of students’ living arrangements, budgeting money for groceries can be a meal-making obstacle. It isn’t only a small group of average citizens that realize Ramen’s benefits; even the media depicts Ramen noodles’ savings. In a 2011 Allstate Insurance commercial, a young woman tight on money is claimed to be on a “Ramen noodle every night budget.” Ramen’s low prices help students meet their budgets and satisfy homecooked cravings. Its prices are even lower than those of Kraft Macaroni and Cheese, another brand that sells cheap, microwavable noodles. When compared to Kraft prices at five local stores, Ramen prices have an average of 55.49% savings. Allie Freeland, editor of a blog featuring 50 Ramen noodle recipes geared toward college students, says Ramen experimentation does not require culinary expertise; “keeping it simple,” she says, results in the best recipes. The blog, titled “College Survival Guide Part I: 50 Amazing Ramen Noodle Recipes,” features dishes ranging from simple soups, salads, and pastas, to more timeconsuming and elaborate main courses. The guide is free, easily accessible, and a great source for homemade recipes. The blog features recipes that use uncooked Ramen noodles as a salad topping, like wonton sticks, and as an additive to a peanut-based granola bar. Other featured recipes use cooked Ramen noodles as the base for Alfredo, marinara, and Thai-inspired pastas; another submerges fried Ramen noodles in gelatin to create a Jell-O dessert with a twist. Ramen delivers another hidden benefit for college students. If you suffer from
alcohol-induced munching, prepare a bowl of Ramen noodles with the provided seasoning and satisfy those cravings - and beat those Saturday and Sunday morning hangovers. David Chang, Momofuku and Ramen connoisseur, appeared on the Late Night Eats segment on Late Night with Jimmy Fallon this past August. In his segment, he dubs instant Ramen as “thebreakfast of champions after a night of drinking” its flavor- and sodium-packed spice packet replenishes the body’s salts lost through dehydration. Another obvious benefit, Chang adds, is that to make Ramen, you just have to boil water: a quality he deems “the genius of instant Ramen.” Don’t have a microwave or stove to boil water? Tea kettles and coffee pots work, too. Matt Fischer, founder of the blog “The Official Ramen Homepage,” has been a Ramen fan since childhood. Fischer ate the noodles in college, especially when he was hungry late at night and his pockets were nearly empty of cash. When he attended the Missouri University for Science and Technology, Fischer noticed his dorm microwave often failed to sufficiently heat his noodles. A fellow Ramen fan has since shared a preparation tip with Fischer: an unlikely candidate for noodle preparation, coffee pots can also be used to cook Ramen. This method works well, Fischer said in an email. For this untraditional approach, place the noodles inside the coffee pot and the water in the reservoir, allowing the boiled water to soak the noodles and cook them. If boiling water sounds too ambitious an act, Ramen brings another fine quality to the table: its uncooked form makes a great snack food. Break off chunks of the raw noodles to add crunch to homemade trail mixes or dip blocks of the noodles into your favorite salsa mixed with the noodles’ seasoning. Budgeting and time management pose FALL 2011
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as obstacles for college students with demanding needs and busy schedules. When students abandon these responsibilities, they sometimes lose their grip on organization, which causes stress and anxiety. Resources that save time and money, such as Ramen noodles, can be stressavoiding essentials. So use your spare change and simple appliances to take advantage of Ramen’s low prices and easy preparation - without wasting your cash or your time. 32 BAKED MAGAZINE
RECIPES
APPLE CIDER RECIPES Words by Mélanie Gauchy Photo by Shelby Jacobs
Dorm-made Apple Cider
The Captain’s Cider
Try this fun and festive drink to bring a smile back to your face and put yourself in true fall spirit!
Ahoy students! Try this fall’s best seasonal party grog.
Ingredients
Ingredients
About 36 apples You can mix it up or stick to one kind.
Preparation
Wash the apples thoroughly. Core the apples by cutting the apple in half and carving out the centers. Slice the apples into smaller pieces and puree them, with the peel, until finely ground. The finer the pulp, the more juice you’ll get. Use a cloth as a strainer, making sure the juice filters through the cloth and the pulp stays behind. Add some spices (cinnamon, ground ginger or nutmeg) or sugar for extra flavor. Want to give your cider a new twist? Mix equal parts apple cider and Sprite for a fizzy, fruity drink.
2 quarts apple cider cinnamon sticks 2 teaspoons whole cloves Grated nutmeg 1 cup orange juice 2 clementines 1 ½ cup brown sugar 1 cup spiced rum
Preparation
Put nutmeg and cloves together in a teabag. Place the bag in a saucepan with the apple cider and orange juice. Add cinnamon sticks. Peel clementines and place the rinds and fruit in the mixture. Stir in the brown sugar. Heat on medium for 30 minutes; do not let boil. When the cider is hot, mix in dark rum. Serve in a glass with a cinnamon stick. FALL 2011
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Recipes from our Readers Black Forest Beef Stew by Michael Carr Ingredients
2 - 2 1/2 lbs stew beef 2 Tbsp flour 2 – 2 1/2 tsp of salt 1/4 tsp of fresh ground pepper 2 Tbsp of bacon fat 2 cups of water 2/3 cups of white vinegar 1/2 cup of brown sugar 1 medium to large sweet (or mild) onion, sliced into thin rings or semi circles 1 large bay leaf 1/2 tsp cinnamon 1/8 tsp ground clove
Instructions
Combine flour, salt and pepper in a pie pan or bag. Pat beef cubes dry with paper towel. Toss beef into flour, salt and pepper mix. Make sure beef is covered in mixture. In a large pot, brown beef cubes in hot bacon fat. Pour off excess oil. Add water, vinegar, sugar, onions, bay leaf, cinnamon, and ground clove. Bring to a boil, stirring to dissolve sugar. Cover tightly and cook slowly until meat is tender (between 2 and 4 hours). Optional: after an hour, remove bay leaf from the stew. Optional: for a thicker gravy/broth, add 1-2 Tbsp of quick thickening flour very slowly while stirring to prevent flour from lumping. http://janetjoseph.wordpress.com
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http://newfinmysoup.blogspot.com
Tuscan Apple Cake by Jessica Louie Ingredients
1/4 cup melted butter 3 eggs 1/2 cup sugar 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon fine sea salt 2 tablespoons fresh lemon zest (about 2 small lemons) 1 cup whole milk 3 Granny Smith apples, peeled and cored; one diced into chunks the other 2 thinly sliced 2 tablespoons pine nuts 2 tablespoons coarse sugar, such as turbinado
Instructions
Heat the oven to 350 F. Line a 9-inch square baking pan with two strips of parchment paper so that the paper overhangs by a few inches all around – this will make the cake easy to
remove for slicing later. You can skip the paper step if you want to cut and serve the cake right out of the pan. You can also use a 9-inch springform pan if you don’t have a square one that size. Brush the lined pan or the unlined springform pan with some of the melted butter to coat all sides. Beat the eggs and sugar in the bowl of a standing mixer on medium-high speed until the eggs become thick, pale and creamy. Combine the flour, baking powder, baking soda, salt and lemon zest in a bowl. Lower the mixer speed to stir in the flour mixture in two additions, alternating with the milk. Scrape half the batter into the pan and scatter the diced apple over. Add the rest of the batter and arrange the sliced apples on top. Drizzle the remaining butter over the top of the cake and sprinkle evenly with the pine nuts and coarse sugar. Bake about 45 minutes, until the cake is golden brown and the center is firm when touched with a fingertip. Cool slightly before removing from the pan. Serve warm or at room temperature. FALL 2011
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your student fee