Summer 2017

SPORK

S U M M E R 2 0 1 7

Photo: Annie Gao

SPORK Letter from the editor

Princeton High School’s food and dining magazine EDITOR-IN-CHIEF Angela Kim MANAGING EDITOR Priya Vulchi VISUALS DIRECTOR Annie Gao DIRECTOR OF PHOTOGRAPHY Aaron Wu SOCIAL MEDIA REPRESENTATIVE Coco Mi BUSINESS MANAGER Zoe Alcott STAFF Leah Hirschman Nikhita Khatri Karina Lieb Kelly Qiu Nayha Zahid Isabella Stier John Liang Natalia Thomas Patrick Zhang Anika Sonig

The days are getting longer, the classrooms hotter, and the school year is nearing an end. My favorite part about summer is being able to live leisurely: wake up late, read good books, wander around a city, and attempt a new recipe. This issue, we’ve included recipes that are evocative of what we love so much about summer. From homemade ice cream to a simple 3-course dinner, these recipes are a great way to pass a day, or just to enjoy as a quick meal.

I’d like to extend much gratitude to everyone who helped Spork throughout this year: Kristina Donovan, for being the most fantastic, patient advisor and mentor—you will be sorely missed next year by the Spork staff, I know; Spork members, young and old, who put so much work throughout the year; the Shahab Diaz family for so generously donating their home for our pop-up brunch; Gabrielle Carbone and Matt Ericco of The Bent Spoon for being such wonderful bosses/ people and donating supplies for our ice cream spread; Emma Bezilla, ML James, and Caroline Smith for showing me how it’s done. I’ve been a part of Spork since my sophomore year; and now, as a graduating senior, I’m excited to see it transform and grow in the following year!

CONTRIBUTORS Clara Duhon Pranav Baskar ADVISER Kristina Donovan

What’s inside

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4 8 10

Ice Cream Vegan

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Summer Dinner Party Summer Drinks

Cheap Eats

Photo: Annie Gao

PHS

Ethical Eating Club

Leah Thompson and Grace Wampold are the co-founders of Ethical Eating Club. We spoke to them about what their club does; their opinions and experiences on veganism; advice they have for those looking to transition into veganism; and their favorite parts about veganism.

The interview has been condensed for clarity.

Leah: About a year and few months ago, Grace and I were upset that there weren’t any clubs at the school for vegan eating—there were clubs about animal rights, but there wasn’t a club that focused on both animal rights and food.

The purpose is just to expose more people to veganism.

Veganism itself is a moral and ethical way to live your life, but plant-based eating is also going to save the world.

Grace: That’s a huge claim to make! But it’s sustainable, it’s healthy, it’s the future! At this point we’re either going to be eating bugs, or we’re going to be eating plants. It’s our view of the world, we want to help other people see it. We picked the word ‘ethical’ really consciously. We wanted to discuss the ethics of not just how you treat the animals, but also the ethics of how it relates to what you’re consuming, who grew what, where did it come from. There’s a lot that goes into what you buy, and when it comes to consumption, it’s the biggest change you can make in the environment and in the lives of animals.

Leah: We had open-forum discussions for a while. We want to help people in their transition into veganism. When I first went vegan, in March of 2016, it was very difficult for me as I didn’t really have any friends that were vegan. And now, I can say I have 5–6 vegan friends that live in Princeton to help me if i ever have a problem.

Grace: I feel like when you become vegan, you learn so much about where your food comes from, you need a community to kinda express that too, because you learn so much where your food comes from, it’s really nice to teach people.

Leah: I think, [becoming] vegan, it had more a social/mental difficulty. My whole life, I was eating meat until Summer 2015. Before turning vegan, I kinda thought my brother being vegetarian was stupid. I’d make fun of him, wave bacon in his face—I didn’t realize what I was really doing.

And then, my friend showed me the movie Cowspiracy.

I really blew my mind. I thought, how can I be doing this to the planet?! I mean, I wasn’t cold turkey—I finished the milk, the remainders of meat in my house, and then I wouldn’t buy it for a little bit and ate honey for a bit. Now I don’t eat honey.

It was difficult to manage the family life—you know, a lot of times I get a bit upset, a bit angry at my parents. As though, ‘How come my whole life, I’ve been living this way I don’t agree with now?’ That was the most difficult part.

My parents didn’t really know how to cook vegan food, per se. A lot of times, I just had cereal and breakfast foods the entire day. So it’s nice to have people around you who can help you cook too, because a lot of times I had to cook for myself a lot.

Grace: I’m very independent to begin with—I already liked to cook for myself before I became vegan—but when I took the plunge, I didn’t tell my parents I’d be doing this for good, and I didn’t tell my friends, which is silly because it’s an opinion that I have that I really strongly believe in. I do my own grocery shopping, I do my own cooking. A lot of people don’t think it’s manageable, but I have a really full schedule and I still manage it.

Food is such a huge part of socializing, and people our age love to go out and eat together. People have this assumption that I’m going to be a problem, and they don’t want to be uncomfortable or excluded. But i just don’t want people to worry for me! That’s the biggest thing.

Leah: For sure.

Grace: I’m in control, I got it!

Leah: That was the worst for me. People would be like, “Oh, we’re hanging out this Friday,” and I would find out that day, “Oh, we didn’t want to invite you and have to order a separate pizza for you.” I can buy my own food! It’s not a big deal. They’d almost feel embarrassed to eat around me.

It takes time!

Grace: I would say, weigh out what things you don’t think you can get rid of first. A lot of people come to me saying, “I’d love to be vegan, BUT,” and they say the one food that’s their vice.

I’d say, give yourself a deadline. Give yourself a calendar.

‘For these days, I’m going to get rid of these things, I’m only going to eat these things,” and see how you feel. Do the research, watcha lot of documentaries. YouTube has grocery hauls which I think are great.

Leah: You need to establish a kitchen, almost. I have a kitchen to work with in my house now. And a lot of basic things like beans, rice, pasta, are all vegan.

Grace: And don’t beat up yourself! You don’t have to ‘restart’ the vegan process when you mess up.

Leah: We make mistakes! I feel like a lot of the times, after the first month, it gets easier. It was hard for me in the beginning.

My favorite part about veganism is just—it’s like an overwhelming feeling of ‘Wow.” It’s almost impressive how badly animals are treated—it makes me sob and make me feel very upset at everything going on in the world. It’s very nice to now that I’m doing my best to not be a part of that anymore, and you just feel happy all the time thinking about that.

Grace: I’m a bio kid; I live the concept of symbiosis and life. When you think about veganism, you have to think about a lot of other things in your life that are changing.

For me, I think, it reduced a lot of the hypocrisy in my life.

You know that it’s wrong to hurt animals, you know that it’s wrong to hurt the environment, but it’s really difficult to implement that in your life. There are claims like, “You can’t be an environmentalist if you eat meat,” and once you educate yourself on the deeper meaning behind that statement— Leah: Animal rights are human rights.

Grace: I kind of felt more in tune with life and death as a process.

Leah: It puts life in perspective. It has us, as humans, take a step back, and realize that there’s no turning back in the Earth—we have to change things!

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photo: Annie Gao

Va

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Oran

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photo: Annie Gao 5 5

Churned Vanilla Ice Cream Adapted from BBC Good Food

Adapted from Kirbie’s Cravings

1 vanilla bean 1 ¼ cups of full fat milk 1 ¼ cups of double cream ½ cup of sugar 4 egg yolks

2 cups cold heavy cream 1 (14 ounce) can sweetened condensed milk (full fat version) 8 Oreo Cookies, crushed

1. Split vanilla pod lengthways, scrape out vanilla seeds and add them to a pan of milk and cream.

2. Boil mixture, and then remove them from the heat and let the ingredients infuse for at least 20 minutes.

3. Whisk egg, yolks, and sugar until pale and fluffy, and strain and whisk the custard base into the egg mixture.

4. Pour this mixture back into a pan and cook on low heat. Stir slowly for 10 minutes until it is thickened.

5. Strain the mixture into a bowl, and freeze.

6. After frozen, churn it until it is scoopable.

7. Allow it to freeze for two to three hours, and then mix it to break down any ice crystals, return to the freezer until frozen.

Matcha Ice Cream (no churn) Adapted from Kevin and Amanda 2 cups heavy cream 1 can (14 ounce) heavy cream 3 tablespoon matcha ½ tablespoon almond extract

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Cookies and Cream Ice Cream (no churn)

1. Whisk in heavy cream and condensed milk.

2. Depending on how much ice cream is desired, increase or decrease amount of heavy cream and milk, but keeping a ratio of 2:1 respectively.

3. Whisk to stiff peaks. Add in matcha, and then fold in whipped cream.

4. Freeze mixture.

1. Add heavy cream to stand mixer and whip on high speed until stiff peaks form.

2. In a large mixing bowl, add condensed milk. Using a spatula, gently fold in whipped cream until uniform and no condensed milk streaks remain. Fold in crushed Oreos.

3. Pour ice cream into a 9 x 5 loaf pan. 4.

Use a spatula to smooth and even out the surface. Freeze overnight.

Orange Ice Cream (no churn) Adapted from Leigh Ann Walker, Your Home Base Mom 1 large orange, juiced and rind grated 1 lime, juiced and rind grated 1¾ cup powdered sugar 2 cup heavy cream 1. Juice orange lime to get approximately 1 cup of juice.

2. Grate zest of orange and lime 3. Pour juice into sugar and stir to dissolve sugar 4. Add in whipping cream. Whip in mixer until soft peaks form.

5. Fold in orange and lime zest into the mixture.

6. Pour into an airtight container and freeze until firm. About 5 hours.

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Vegan Comfort Foods Coconut Flour Brownies

Adapted from Chocolate Covered Katie 1 cup + 2 tbsp almond milk 1/2 cup + 3 tbsp oil 1 tbsp pure vanilla extract 1 cup coconut flour 1 cup unsweetened cacao or cocoa powder 1/4 tsp salt 1/2 tsp baking powder 1/2 cup brown sugar 1/3 cup unrefined sugar loosely packed 2 tbsp flaxseed meal 2/3 cup mini vegan chocolate chips

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1. Whisk together the first 3 ingredients, then set aside.

2. Preheat oven to 330F. Grease pan or line with parchment paper.

3. In a bowl, thoroughly combine all remaining ingredients.

4. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down.

5. Bake 16 minutes. The brownies will look a little underdone when they come out 6. Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day. Store in the refrigerator for up to 4 days, or freeze.

Light Chocolate

Kale Chips Adapted from AllRecipes 1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt optional: cacao 1. Preheat an oven to 350°F. 2. Line a non insulated cookie sheet with parchment paper.

3. With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite size pieces.

4. Wash and thoroughly dry kale with a salad spinner.

5. Drizzle kale with olive oil and sprinkle with seasoning salt.

Adapted from Grandbaby Cakes 1 cup plain vegyogurt 1 ounce vegan semi-sweet chocolate baking square and 1 tablespoon milk 1 tablespoon cocoa powder 2 tablespoons confectioner’s sugar or sweetener of your choice 1 teaspoon pure vanilla extract 1. Melt chocolate with almond milk.

2. Whisk together all ingredients and place in ramekins or small serving bowls.

3. Refrigerate for 2-3 hours.

4. Garnish with vegan whipped cream, berries and chocolate chips.

photo: Annie Gao

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6 Super-Cheap Foo

Compiled by Pranav Baskar, Coco Mi, and Zoe Alcott

Fish Market French Fries for $3 at Nassau Seafood Market

Enjoy a large basket of freshly made crispy french fries for only 3 dollars from the fish market! This is perfect for any time of the year, especially since fast food cravings are never seasonal!

Onion Rings for $4 at 30 Burgers The perfect fix for stress is comfort food, and what’s more comforting than classic, crispy, and salty onion rings?! 30 Burger’s perfectly golden rings will satisfy any craving, and help you forget any worries for the short period of time it takes to devour.

Mac and Cheese Wedges for $3.50 at Hoagie Haven Enjoy this delectable and cheesy combination of mac and cheese and crispy batter fried up. The crispy outer layer of the wedge will melt in your mouth from the heat of the creamy mac and cheese inside it. This snack will be sure to satisfy your taste buds and your wallet!

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od Spots in Town!

Feeling hungry, stressed, AND broke, but you're stuck in town??

Thomas Sweet Blend-Ins for $3.83

A blend-in from Thomas Sweet is the perfect fix for any sweet tooth! With countless toppings and ice cream flavors to choose from and combine to make your own unique treat, this is a great way to brighten up any homework-filled day.

Hashbrowns for for $0.99 at Dunkin Donuts Enjoy piping hot hashbrowns from Dunkin Donuts. The crispy outer layer will provide you with a satisfying crunch as you chomp down onto the soft and seasoned potato filling within the little tots. These cheap delights are great with a bagel or when you are hungry and looking for a snack!

Hamburger for $4.50 at CHUCK’S SPRING STREET CAFE! Chuck’s Spring Street Cafe offers a classic at an inexpensive price! Imagine the comfort of a simple yet filling hamburger at a time of hunger and need for food.

The price and the taste will surely lift up your spirits!

photo: Annie Gao 1111 photo: Caroline Smith

r e m Sum e l p m a S

Gáť?i cuáť‘n (Vietnamese Rice Rolls) Adapted from Hungry Huy Roasted shrimp/grilled chicken Cucumber Romaine Hearts Avocado Rice Noodles Bell Peppers Rice Paper Peanut sauce: For the peanut sauce: 3/4 cup natural-style creamy peanut butter 1/3 cup water 3 tablespoons hoisin sauce 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes) 4 1/2 teaspoons soy sauce 1 medium garlic clove, mashed to a paste 1/2 teaspoon toasted sesame oil 1. Cook rice noodles according to package directions.

2. Slice all vegetables into slivers.

3. Fill a shallow plate with a few millimeters of steaming water (not yet boiling). Submerge rice paper under water for maximum 30 seconds.

4. Fill the rice paper with filling as desired. Fold, and eat.

Sauce: 1. Whisk all the ingredients in a bowl; set aside.

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ers

Creamy Corm Pasta with Basil Adapted from The New York Times Cooking Fine sea salt 12 ounces dry farfalle 1 tablespoon olive oil, plus more for drizzling 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate) 2 large ears corn, shucked and kernels removed (2 cups kernels) ½ teaspoon ground black pepper, more for serving 3 tablespoons unsalted butter ½ cup grated Parmesan cheese, more to taste ⅓ cup torn basil or mint, more for garnish ¼ teaspoon red pepper flakes, or to taste Fresh lemon juice 1. Cook pasta until 1 minute shy of al dente. Drain, reserving 1/2 cup of pasta water.

2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft. Add 1/4 cup water and 3/4 cup corn; simmer until corn is heated through and almost tender. Add a pinch of salt and pepper, transfer to a blender, and purée mixture until smooth.

3. Heat the same skillet over high heat. Add butter and let melt. Add rest of corn and cook until tender. Add the corn purée and cook for 30 seconds to heat and combine the flavors.

4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste.

Strawberry Shortcake Adapted from The New York Times Cooking: 2 pints ripe strawberries, hulled ½ cup sugar, or more to taste 4 cups flour 3 tablespoons sugar ¼ teaspoon salt

5 teaspoons baking powder 1 ¼ cups butter 3 cups whipping cream ¼ teaspoon vanilla extract

1. Cut strawberries in half or slice. Gently crush about a quarter of the berries with a fork. Mix with remaining berries and the 1/2 cup of sugar. Set aside, covered, for about half an hour.

2. Preheat oven to 450 degrees.

3. Into a large mixing bowl, sift together flour, sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds 2 rounds per serving.

4. Use butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.

5. Remove from the oven, and pull shortcakes apart. Brush the insides with melted butter.

6. Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.

7. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream.

photo: Annie Gao

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Graphic: John Liang

30 Palmer Square East Princeton, NJ 08542 609-497-0008 Princetonsoupandsandwich.com Yum@ Princetonsoupandsandwich.com @princetonsoupandsandwich

http://tinyurl.com/yagjr9sz

photo: Annie Gao

Refills, please!

Vietnamese Iced Coffee

Adapted from Bon AppĂŠtit

2 tablespoons dark-roast ground coffee (preferably Trung Nguyen Premium Blend or CafĂŠ Du Monde Coffee with Chicory) 2 tablespoons (scant) sweetened condensed milk

Cucumber Lemonade Green Juice

Adapted from Food and Wine

1 tablespoon agave syrup 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1/4 cup fresh cucumber juice (see Note) 1/4 cup chilled club soda 1. In a cocktail shaker, muddle the chopped dill, agave syrup, lemon and lime juices and 1 tablespoon of water until the syrup is dissolved.

2. Add ice, then add the cucumber juice and shake well. Strain into the prepared glass and stir in the club soda.

1. Use a metal filter to make coffee. Bring 1 cup water to a boil. Remove top screen from filter, add coffee, then screw on top screen. Place filter over a heatproof 12-oz. glass or measuring cup.

2. Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for 4 minutes. If coffee stops dripping sooner, gently loosen screw to relieve pressure.

3. Stir in condensed milk until blended. Add ice, stir, and serve.

grapefruit and chia tonic

Adapted from Food and Wine 3/4 cup fresh grapefruit juice with pulp 2 tablespoons pure maple syrup 2 tablespoons chia seeds In a large pitcher, combine the grapefruit juice with the maple syrup, chia seeds, and 4 cups of water and stir well.

Cover and refrigerate for at least 2 hours. Stir the tonic before serving.

Brazilian Passion Fruit and Mango Smoothie

Adapted from Food and Wine

Cantaloupe Juice with Ginger and Lime Adapted from Food and Wine 2 cups chopped cantaloupe 2 cups chopped pineapple 2-inch piece of fresh ginger 1/2 lime On a rimmed baking sheet lined with parchment paper, spread the cantaloupe and pineapple in an even layer and freeze until just frozen, about 30 minutes.

In an electric juicer, juice the frozen fruit with the ginger and lime. Serve immediately.

1 mango, peeled and diced 1/2 cup passion fruit juice 1/2 cup coconut water 1/4 cup plain Greek yogurt 1 tablespoon honey (optional) 1/4 cup ice cubes In a blender, puree the mango with the passion fruit juice, coconut water and yogurt until smooth. Taste and add the honey, if needed; some mangos are sweeter than others.

Add the ice cubes and blend until smooth. Pour the smoothie into glasses and garnish with mint sprigs.

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