Fall 2015 by Spork

SPORK

A U T UMN 2015

SPORK EDITOR-IN-CHIEF MANAGING EDITOR

Marie Louise James

VISUALS DIRECTOR

Caroline Smith

STAFF

CONTRIBUTORS

ADVISER

Emma Bezilla

Evelyn Bentch, Annie Dobler, Angela Kim, Grace McGuirk Zoe Alcott, Noelle Anglade, Clara Bazarko, Auriane Benabou, Joslen Beslity, Sam Bezilla, Beth Blizzard, Nathan Drezner, Caleb Eckstein, Lukas Erikkson, Elise Gerdes, Conor Heaney, Leah Hirschman, Montagu James, Becky Kazenoff, Brenna Kennedy-Moore, Nikita Khatri, Taran Krishnan, Scott Li, Karina Lieb, Juliet Malkowski, Coco Mi, Isabel Monseau, James Patten, Avery Peterson, Isabella Phillips, Kelly Qiu, Chris Rosca, Nina Sachdev, Helen Schrayer, Mason Shor, Ian Stewart, Katie Stewart, Rinat Tal, Sara Vigiano, Aaron Wu, Dziyana Zubialevich Kristina Donovan

Letter from the editor When I was little, I resented Autumn. It meant the end of Summer, of trips to the beach, of lazy days spent lounging in the heat and cooling off at the pool. Worst of all, it meant the beginning of school and unending piles of homework. But Autumn also means seeing friends again, going on long hikes in the colorful forests, and, most excitingly, enjoying the abundance of Fall produce: apples, pumpkins, corn, and the rest of the bountiful harvest. After our very successful first full year of issues, we are excited to introduce the Spork Autumn 2015 issue! This colorful 16-page magazine is filled with delicious recipes featuring special Fall foods, new twists on Thanksgiving classics, advice on eating in the wild, and more. Spork is incredibly grateful for the support and positive feedback from the community, and we are so pleased to welcome more contributors than ever before as we look forward to another wonderful year. Emma Bezilla

What’s inside

It’s not a sport; it’s a food!

Don’t eat the red berries.

Better than the Spice Girls.

I want to eat too!

Take a sip around the world.

cover photo: Caroline Smith

photo: Conor Heaney

Squash 1 ingredient, 3 ways

When sitting around the table during Thanksgiving evening with family and friends, hearty food is on everyoneâ&#x20AC;&#x2122;s minds. Squash, an often underrated fall vegetable, provides sweetness that can be incorporated into a variety of autumnal dishes. The following recipes are not-so-classic examples of how squash can take many forms on the Thanksgiving table. Save room for dessert with the Kabocha squash cake with brown sugar cream, a pumpkin pie alternative you will fall in love with. by Nina Sachdev

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Everyone has had great mac and cheese before. It’s creamy, cheesy, and all-in-all just incredible. It’s pretty much the perfect comfort food. This recipe puts a fun fall twist on classic mac and cheese by adding butternut squash. It’s still very cheesy and retains the classic richness, adding some savory flavor, a slight sweetness, and a more buttery texture. So try this recipe one night for dinner when you’re craving mac and cheese and want to get into the spirit of fall! Just make sure you’re around the next day though, because it makes lots of leftovers. It also doesn’t hurt to spread around the fall spirit and share the leftovers with your friends. by Katie Stewart and Caleb Eckstein

BUTTERNUT SQUASH MACARONI AND CHEESE Adapted from Sally’s Baking Addiction Serves 8 to 10 4 cups peeled and cubed butternut squash (about 1 large squash) 1 and 1/4 cups of chicken broth 1 and 1/4 cups milk 2 teaspoons minced garlic 1 pound uncooked whole wheat pasta of any shape 1/4 cup plain Greek yogurt 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 and 1/2 heaping cups shredded cheese optional: 1/3 cup whole wheat breadcrumbs optional: chopped fresh parsley for garnish 1. Combine the squash, chicken broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes. Pierce the squash to ensure that it is tender and cooked through. 2. Preheat oven to 375°F. 3. In a saucepan, boil water and add the pasta. Cook until the pasta is still a bit firm, about 6 minutes.Drain the pasta and set aside. 4. Pour the warm broth and squash into a blender. Add the yogurt, salt, and pepper, and blend until smooth. Pour the mixture into a very large bowl and stir in the cheese until incorporated. 5. Add the pasta and kale to a separate bowl and stir until combined. Pour everything into a large casserole dish, a 9x13 baking pan, or a 12-inch oven-safe skillet. Top the dish with a generous amount of breadcrumbs and cheese. 6. Bake for 25–30 minutes or until bubbly on the sides. Enjoy!

For more squash recipes, check out our website sporkphs.com!

compiled by Caleb Eckstein, Elise Gerdes, Leah Hirschman, Katie Stewart, Kelly Qiu, and Dziyana Zubialevich photo: Caroline Smith

Into the Wild: Eating with Mr. Anderson by Karina Lieb and Sara Vigiano graphics: Marie Louise James Relics from years of Science Olympiad competitions fill every corner of the classroom. A hand-crafted cello perches atop of a pile on a desk, supplies sit precariously on chairs, and lab tables display an array of ongoing experiments. Tests and lesson plans are scattered on the front desk, and a green ceramic trophy serves as an effectively grand mug. Students duck in and out to ask Timothy Anderson questions that range from the last night’s homework to banjo-tuning. Anderson has been teaching AP Environmental Science and Physics at PHS for the past 18 years, and, in the process, has become Princeton High School’s encyclopedia on Princeton’s native flora and fauna. Every year, Anderson takes his environmental science classes on nature walks, imparting a first-hand experience with the plants that Princeton has to offer. This September, the current AP Enviro class began with a trip to the Mountain Lakes nature preserve. “The topic [of eating in the wild] came up on our walk—we were looking at hickory nuts that had fallen to the forest floor, and a student asked about a husk they saw,” he said. “They are very tasty, I’ve eaten those [raw].” In fact, Anderson has made culinary use of his backyard ever since he was a child, learning from his father. “I grew up in southern New York state, in a suburban setting much like Princeton, with the same kind of flora … My father told me that there are four mushrooms you can eat that are easily identifiable,” he said. Anderson has since found and eaten all four types of these mushrooms, which can also be found in the wild in Princeton. “Agaricus mushrooms have brown and black gills. Then you can break puffballs open; there are no gills, and they are white in the center. They have a little bit of

a mushroomy taste and a marshmallow-like texture. In the spring, you can find morel mushrooms and shaggy mane mushrooms. They have a fluted end and they peel up on the top,” he said. According to Anderson, edible plants can be found in places other than the grocery store or farmer’s market. “Along roadsides, in backyards, you can find a lot of these things that are edible, but you need to learn to identify plants,” he warned. “It’s really important to identify things correctly. You don’t want to be going out there and eating poison ivy leaves.” Anderson explained, “When I grew up there were fewer invasives, but now there are a lot of them,” going on to clarify that, as a result, foragers should take advantage of the multiplying invasive plants rather than removing native foods from forests. As he named invasive species for gathering and eating, Anderson indicated, “a very common invasive species is the dandelion,” which was introduced mainly for salad greens. When picking wild dandelions, Anderson reinforced the distinction between choosing between native and nonnative plants: “they are an invasive species, so you shouldn’t feel bad at all about cutting those out.” Anderson’s other wildlife culinary experiences include tapping maple syrup trees, boiling Japanese knotweed leaves, catching salmon, eating rosebush seedpods, and cooking cattail roots (which he compared to baby corn and can be found just outside of the PHS wetland). His adventures stir an urge to explore local resources. The more you learn about Princeton’s native plants, the better your ability to identify safe and healthy plants. So perhaps it is best, for now, to go mushroom picking with a savant like Timothy Anderson. Ask him some time.

keepin

Try adding some spicy chicken soup to your meal! Find the recipe at sporkphs.com

Spicy Baked Potatoes Tired of bland french fries? Spice them up with this new recipe! These hand cut fries are packed with flavor–the onion powder helps to bring out the chili and the numerous spices help to give this recipe the perfect balance of soft inside and crunchy outside. by Rinat Tal Adapted from Tastefully Julie 3 russet potatoes (medium, about 1.75 pounds) 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon onion powder ½ teaspoon paprika ½ teaspoon salt

1. Preheat oven to 425 ºF. 2. Cut potatoes into wedges or as desired ½ to ¾ inches thick. 3. Place sliced potatoes in a gallon size Ziploc bag and add the remaining ingredients. 4. Coat potatoes with the spices and oil by shaking bag well. 5. Line a baking sheet with parchment paper and spread potatoes out in a single layer. Bake for 20 minutes. 6. Flip the fries over and turn the oven temperature up to 450℉. Cook for 10 minutes, flip again and cook for 10 more minutes or until the potatoes are crisp and not burnt. Watch carefully during the last 10 minutes.

ng it spicy

compiled by Noelle Anglade, Beth Blizzard, Monty James, Brenna Kennedy-Moore, Coco Mi, Isabel Monseau, and Rinat Tal photo: Aaron Wu

Mini Ginger Snap Pumpkin Pies

Simple, Spicy Mongolian Beef This super-spicy mongolian beef dish is fantastically easy to make! The taste of the spicy sauce on the meat can be balanced with a side of potatoes or rice. Adding a pop of color with thinly sliced green onions gives this beef an amazing finish and texture! If you are looking for an enjoyable but not too time consuming dish to make for a family dinner, friend gathering, or any casual meet up, then this is the recipe for you! by Monty James and Coco Mi Adapted from Allrecipes Serves 4 ¼ cup soy sauce 1 tablespoon hoisin sauce 1 tablespoon sesame oil 2 teaspoons white sugar 1 tablespoon minced garlic 1 tablespoon red pepper flakes (or Mongolian Fire Oil for extra spicy) 1 tablespoon peanut oil 2 large green onions, thinly sliced 1 pound beef flank steak, thinly sliced 1. Whisk together the soy sauce, hoisin sauce, sesame oil, white sugar, minced garlic, and red pepper flakes in a bowl. 2. Toss beef with marinade, cover, and refrigerate 1 hour to overnight. 3. Heat peanut oil in a wok or large, nonstick skillet over high heat. 4. Add 2 large, thinly sliced green onions, and cook for 5 to 10 seconds before stirring in the beef and the marinade. 5. Cook and stir until the beef is beginning to brown, about 5 minutes. 6. Serve with rice.

What’s better than a large pumpkin pie? Mini pumpkin pies with gingersnap crusts that melt in your mouth! For my family, pumpkin pie is an undefeated winner during the fall, and especially during thanksgiving.The best part of these mini pies is not only their convenient bite-size portions but also the wonderful flavor creation made with cinnamon, cloves, and chives. These spices add depth to the pie and a great fall feel for the holidays. by Beth Blizzard and Brenna Kennedy-Moore Adapted from The Christian Science Monitor CRUST 1 ½ cups gingersnap cookie crumbs cup brown sugar 6 tablespoons butter, melted FILLING ¾ cup sugar 1½ ¼ teaspoons ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves 2 large eggs 1 can pure pumpkin 1 can evaporated milk 1. Preheat the oven to 425 ºF. 2. Put the gingersnap cookies in a bag and use a rolling pin to crush them into crumbs, or use a food processor. 3. Mix all the ingredients for the crust together and press them into the bottoms of greased muffin tins (or do them in cupcake wrappers). 4. Mix all the ingredients for the filling together until smooth. Spoon filling into muffin tins. 5. Bake for 10 minutes, then turn the heat down to 350°F, and cook for 20 minutes more. 6. Remove from the oven. To test whether they are cooked and ready, shake the pan a bit to see that the pies are not jiggly in the center. 7. Cool completely, then run a knife around the edges and remove from the pan.

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compiled by Joslen Beslity, Rebecca Kazenoff, Bella Philips, and Helen Schrayer photo: Caroline Smith graphics: Marie Louise James

Vegan pumpkin spiced apple pie Pie is a Thanksgiving staple, and this recipe not only combines two fall favorites—pumpkin spice and apple—but is also a delicious option for those with vegan dietary restrictions! by Bella Phillips Adapted from Minimalist Baker Serves 8 FILLING 4 ½–5 cups sliced and peeled apples ½ teaspoon ground cinnamon ¼ teaspoons pumpkin pie spice ¼ teaspoons sea salt ⅓ cup cane or brown sugar 2 tablespoons pumpkin butter (DIY: pumpkin puree with sugar and cinnamon) 1 ½ tablespoons unbleached all purpose flour

CRUST 2 cups flour (½ unbleached all purpose, ½ whole wheat pastry) 1 teaspoon sea salt ¼ teaspoon pumpkin pie spice ¼ teaspoon cinnamon ⅔ cup + 2 tablespoons cold vegan butter 2–6 tablespoons ice water water or dairy-free milk for brushing sugar for dusting

1. Preheat oven to 400°F, and place a rack in the bottom ⅓ of your oven. 2. Prepare the filling by peeling and slicing apples into bite sized pieces, then toss with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter and unbleached flour. Set aside. 3. To prepare crust, whisk flour, salt, pumpkin pie spice and cinnamon in a large bowl. Add cold butter and use a pastry cutter or fork to combine until crumbly. 4. Add ice water 1 tablespoon at a time until a loose dough forms. 5. Transfer to a floured surface and gently mold together with hands. Divide in two, making one (the bottom crust) slightly larger. 6. Gently roll out the larger crust using only as much flour as needed. Carefully drape over a standard pie pan, using a rolling pin to help transfer. Leave the edges hanging over, but trim areas of great excess. 7. Add the apple filling and then roll out the remaining half of crust. 8. Cut the crust into strips for a lattice top. 9. Use your fingers to crimp edges, and then brush the pie lightly with water or dairy-free milk; dust generously with sugar. 10. Bake for 45–50 minutes or until golden brown. Cover the edges with foil at the 30-minute mark to prevent burning. 11. Let cool completely (at least 3–4 hours) before slicing or the filling will run. Serve with coconut whipped cream or your favorite non-dairy ice cream! Best when fresh, but will keep for a few days.

vegan Gluten-fre casserole

This delectable sweet potato casserol makes a simple, delicious side dish. T and creaminess from the toasted mar only those with big sweet tooths, but by Rebecca Kazenoff Adapted from Allrecipes Serves 8

¼ cup vegetable oil ½ cup brown sugar 2 tablespoons orange juice 1 pinch ground cinnamon 1 pinch ground ginger 1 (10½ ounce) package vegan mini m

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gluten-free chicken and on ourwebsite!

Vegan tofu turkey No longer will tofu be considered bland after you cook up this amazing recipe for your Thanksgiving dinner. Even the mightiest meat eaters will indulge in this tofu turkey. by Joslen Beslity Adapted from Allrecipes Serves 10 5 (16 ounce) packages extra firm tofu 3 cups prepared herb stuffing 1/2 cup sesame oil 2 tablespoons sesame oil 1/4 cup tamari 1 red onion, finely diced 2 tablespoons miso paste 1 1/3 cups diced celery 10 tablespoons orange juice 1 cup chopped mushrooms 1 teaspoon honey mustard 2 cloves garlic, minced 1/2 teaspoon orange zest 1/8 cup dried sage 3 sprigs fresh rosemary 2 teaspoons dried thyme 1 teaspoon honey mustard salt and pepper to taste 1/2 teaspoon orange zest 1 1/2 teaspoons dried rosemary 3 sprigs fresh rosemary 1/4 cup tamari 1. Line a medium sized, round colander with a cheesecloth. Cover crumbled tofu with another cheesecloth after placing in colander, and top with another colander as well as a heavy weight, leaving in refrigerator for 2–3 hours. 2. Make the stuffing: In a large frying pan, sauté onion, celery and mushrooms in 2 tablespoons of sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and ¼ cup of tamari. Cook for 5 minutes, stirring occasionally. Add prepared herb stuffing and mix well. Remove from heat. 3. Preheat the oven to 400°F. Grease a cookie sheet. 4. Combine ½ cup sesame oil, ¼ cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well. 5. Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu lining the colander, and place the remaining tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place leftover tofu on top of the stuffing; press firmly. Turn the stuffed tofu onto the prepared cookie sheet, flat side down. Brush the tofu turkey with ½ of the tamari oil mixture. Place the sprigs of rosemary on top of tofu. Cover with foil. 6. Bake for one hour. After one hour, remove “turkey” from the oven and remove the foil. Baste the “turkey” with the remaining tamari oil sauce (reserving 4 tablespoons of sauce). Return “turkey” to oven and bake another hour, or until the “turkey” is golden brown. 7. Place the on a serving platter; brush with remaining tamari oil mixture and serve hot.

Mexican Hot Chocolate Classic Italian Espresso Original recipe by James Patten Serves 2 1 rounded tablespoon of finest ground coffee ¾ cup of filtered cold water Optional: sugar, cardamom powder, Turkish delight 1. Take the smallest sauce pan you own and add cold water and coffee. 2. Stir with whisk until fully incorporated. 3. Add optional sugar. 4.Note: Stir until dissolved if you want a more refined sweetness. Else, leave it to caramelize! 5. Put on medium high heat. 6. Note: If stirring, stop stirring after the first minute, or else you will wind up with a cup of coffee silt! 7. Once the coffee begins to foam, watch it closely. As soon as it rapidly foams up, remove from heat to settle. 8. Skim off some foam into two cylindrical cups (preferably adorable, tiny ones). Do not skim too deep for fear of coffee silt! 9. Return to heat, and repeat step 7 and 8 twice more 10. Carefully pour into cups, alternating every few seconds. Avoid agitating the pan and stop pouring as soon as the whole stream is mostly sediment 11. Garnish with turkish delight and enjoy slowly as you converse with an old friend.

Adapted from Food Network Serves 4 3 (12-ounce) cans evaporated milk 2 teaspoons ground cinnamon ½ tablespoon vanilla extract ½ teaspoon ground nutmeg Pinch cayenne pepper 1 (12-ounce) bags semisweet chocolate chips Cocoa powder, for serving Whipped cream, for serving 1. In a large pot over medium heat, whisk together evaporated milk, cinnamon, vanilla extract, and nutmeg. 2. After all are combined and heated, add chocolate chips. Stir until chocolate is melted. 3. Cover and turn heat to low for 5 minutes. 4. Serve with whip cream and a sprinkle of cocoa powder.

Masala Chai Adapted from a Khatri family recipe Serves 2 MASALA 1/2 teaspoon Cardamom seeds 1/4 teaspoon Cinnamon powder 1/4 teaspoon Ginger powder 1/4 teaspoon Nutmeg 2 Cloves 1. Mix all ingredients in a small bowl. 2. Store in a clean glass container. CHAI 3 cups of water 3/4 cup of milk 2 tablespoons of Orange Pekoe tea (or another type of loose black tea) Sugar (optional) Bring water to a boil in the sauce pot. Put the tea in the boiling water, reducing the heat to medium-low. Then add the Masala and let simmer at a low-rolling boil for about 3 minutes. 1. Bring water to a boil in the sauce pot. 2. Put the tea in the boiling water, reducing the heat to medium-low. 3. Then add the Masala and let simmer at a low-rolling boil for about 3 minutes. 4. Add milk, lowering the heat slightly, and boil for about 4 minutes. 5. Turn off heat and strain tea. 6. Add sugar according to taste.

Romanian Tea Adapted from a Rosca family recipe Serving size depends on quantity of hot water Water A handful of dried Linden tree flowers Optional: Honey and lemon 1. Boil water 2. After water is boiling, turn the heat off and add the dried flowers. Steep for about 5 minutes. 3. Use a strainer to seperated the flowers from the tea. 4. Pour and enjoy! If desired, add honey or squeeze a lemon slice (or both)!

compiled by Nikita Khatri, James Patten, Avery Peterson, and Chris Rosca photo and graphic: Caroline Smith