SPORK
SUM MER 2016
SPORK EDITOR-IN-CHIEF MANAGING EDITOR
Marie Louise James
VISUALS DIRECTOR
Caroline Smith
STAFF
CONTRIBUTORS
ADVISER
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Emma Bezilla
Zoe Alcott, Evelyn Bentch, Annie Dobler, Leah Hirschman, Nikita Khatri, Angela Kim, Karina Lieb, Grace McGuirk, Avery Peterson, Kelly Qiu, Everett Shen, Aaron Wu Gavin Alcott Alex Bank Sam Bezilla Beth Blizzard Tim Frawley Elise Gerdes Alex Ju Becky Kazenoff Sara Khanna Tej Khanna Annie Kim Taran Krishnan Aaron Lichtblau Juliet Malkowski James Patten Katie Stewart Rinat Tal Aileen Wu Jay Yun Nayha Zahid Patrick Zhang Dziyana Zubiavelich Kristina Donovan
Letter from the editor Summer has finally arrived, and with it, the good, warm weather! As we near the end of the school year, we can all enjoy the sunshine and the great outdoors. In this summer issue of Spork (the last issue of the year!), we’ve included all sorts of fun recipes and ideas to try for yourself during the far-too-short summer vacation! Learn to make your boardwalk favorites, including funnel cakes, corn dogs, and more. We’ve also included recommendations for how to prepare your own smoothie bowl, as well as how to decorate special summer frozen treats. If you would rather eat out, check out our reviews of two of the new recipes on Nassau Street! I want to thank everyone who has supported Spork in any way this year, especially my darling, talented Marie and Caroline who have lead Spork with their creativity and determination. To all of the dedicated contributors and staff members (especially our beloved graduates!), thank you so much for making Spork possible with your gifts and enthusiasm. We are all so grateful for Kristina Donovan, our stellar advisor, who has been a wonderful role model and mentor to us all. I have greatly enjoyed my time at Spork, and I can’t wait to see what next year brings for the magazine! Emma Bezilla
What’s inside
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You won’t be bored
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Smooth groove
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Oh yeah, ke-baby!
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Ice ice baby
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New kids on the block
BOARDWALK EMPIRE
CHECK IT OUT!
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GRANITA
By Dziyana Zubialevich Original recipe by Dziyana Zubialevich This granita recipe is perfectly refreshing on a hot, sunny day. It’s easy to make, healthy, and easily customized to any taste. Fruit or berry toppings can be used to make this snow cone even more delicious. 3 cups of fruit or berries (pineapple, raspberries, watermelon, strawberries) 2 cups of coconut water (preferred, but can be replaced with regular water) 2 tablespoons of lemon juice (optional) 1. Blend 3 cups of fruits or berries, lemon juice, and 1 cup of coconut water until smooth. Add the second cup and blend again. 2. Place the mixture into a baking tin of your choice, and put it in the freezer 3. Wait about 6 hours (or until it freezes), and scrape the mixture with a fork to make shaved ice. 4. Serve in a bowl. Cover, and store in your freezer for up to a day.
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FUNNEL CAKE By Rinat Tal Original recipe by Allrecipes
Though it’s likely to leave you covered from head to toe in powdered sugar, funnel cake has remained a boardwalk must- have for decades. Fortunately, it’s classic, crispy, yet fluffy texture is easy to achieve with this ½ teaspoon salt 2 teaspoons baking powder 3 ⅔ cups all-purpose flour 3 eggs ¼ cup white sugar 2 cups milk 1 quart vegetable oil for frying, or as needed 2 tablespoons confectioners’ sugar, or as needed 1. In a medium-sized bowl, mix salt, baking powder, and half the flour. Set aside. 2. Cream eggs, sugar, and milk in a large bowl. 3. Add the flour mixture, and beat until smooth. Continue to add remaining flour until the desired consistency is achieved. Batter should be thin enough to run through a funnel. 4. Heat the oil to 375℉ (190℉) in an 8–inch skillet. 5. Cover the bottom opening of the funnel with your finger, and fill it with a generous ½ cup of the batter. 6. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. 7. Fry until golden brown, using tongs and a wide slotted spoon to turn the funnel cake over carefully.
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CORN DOGS
HOT DOGS with relish
This homemade recipe for a carnival favorite is the perfect way to satisfy your cravings at home. It pairs well with any seasoning or condiment, but its soft golden brown breading makes the snack delicious on its own.
Ketchup and mustard are the go-to condiments for hot dogs, but there are so many more ways to dress them up! This simple recipe gives extra dimension to the humble hot dog, giving a more sophisticated twist to an American classic.
By Becky Kazenoff Adapted from Allrecipes
1 cup yellow cornmeal 1 cup all purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup white sugar 4 teaspoons baking powder 1 egg 1 cup milk 1 quart vegetable oil for frying 2 (16 ounce) packages beef frankfurters 16 wooden skewers 1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. 2. Stir in eggs and milk. 3. Preheat oil in a deep saucepan over medium heat. 4. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well-coated. 5. Fry 2–3 corn dogs at a time until lightly browned, about 3 minutes. Dry on paper towels.
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By Juliet Malkowski Adapted from Food Network
12 sausages ketchup 12 hotdog buns 1½ cups cider vinegar 1 teaspoon mustard seeds 1 teaspoon coriander seeds 2 tablespoons of sugar 8 large dill pickles, sour and finely diced 1 small yellow pepper, peeled, seeded, diced, and grilled 1 small white onion, finely diced 2 tablespoons fresh dill, chopped 1. Heat grill to high. 2. Grill the sausages until golden brown on all sides. 3. Place in buns and top with your favorite mustard and the homemade pickle relish. 4. Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of a grill. 5. Cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. 6. Season with salt and pepper, to taste. 7. Cover and refrigerate for at least 1 hour before serving.
FRIED OREOS
ROSEMARY POPCORN
Frying anything can be intimidating, but with this original recipe, you can make your favorite fried cookie at home. This seashore boardwalk classic is the perfect indulgence for a hot summer day!
This recipe dresses up your typical bowl of popcorn in a delicious ensemble of savory flavors, made with the ease of a prepackaged microwave bag of popcorn. Simple, speedy, and scrumptious!
1 cup flour 1 cup milk 1 teaspoon baking powder 1 egg 1 tablespoon sugar 3 tablespoons butter, melted Oreos Oil for frying Powdered sugar
½ cup popcorn kernels 1 large paper lunch bag 2 tablespoons extra virgin olive oil 2 teaspoons finely chopped fresh rosemary leaves ½ teaspoon fine sea salt a bit of cracked black pepper 1 tablespoon freshly grated Parmesan cheese (to keep this vegan, substitute with 2 teaspoons nutritional yeast) Zest of one lemon
By Nathan Drezner Original recipe by Nathan Drezner
1. Make the pancake batter by mixing flour, milk, baking powder, egg, sugar, and butter. 2. Meanwhile, put oil in a pot on high heat. 3. When the oil is very hot (boiling or near boiling), completely cover an oreo with batter, and carefully lower it into the oil. 4. When the oreo is light brown, turn it over using a pair of tongs. 5. Once the other side is light brown, remove the oreo. 6. Dust with confectioner’s sugar.
By Annie Kim Adapted from Taste, Love, and Nourish
1. In a paper lunch bag, add the popcorn kernels, and fold the top of the bag down two times. 2. Place in the microwave, and cook on high for about 3 minutes and 45 seconds. 3. Combine the olive oil, rosemary, sea salt, and pepper in a small bowl. 4. Pour the popcorn out into a large bowl, drizzle with the olive oil mixture, and then grate the Parmesan and lemon zest over top and mix.
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By Nayha Zahid Adapted from Food Network Makes 6 skewers 2 large shallots, peeled 4 baby bell peppers 1 chayote squash, cut into 1½ inch chunks 1 yellow summer squash, cut into 1½ inch chunks 2 tablespoons olive oil ½ teaspoon kosher salt 1 teaspoon ground cumin 2 tablespoons agave syrup 1 teaspoon freshly ground black pepper ¼ teaspoon smoked paprika ½ lemon, juiced 4 flat metal skewers 1. Cut and place the vegetables on each skewer. Place the skewers on a baking sheet. 2. In a separate bowl, combine the olive oil, kosher salt, cumin, agave syrup, black pepper, smoked paprika, and juiced lemon. 3. Once combined, brush it over the vegetables on each of the 4 skewers. Marinate for 15 minutes. 4. Preheat a grill on medium heat. Place the skewers on the grill, and grill on each side for a total of 6 minutes. 5. Arrange on a serving tray and enjoy!
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By Tej Khanna Adapted from 1000 Indian Recipes Serves 4 12 chicken drumsticks 4 teaspoons ginger paste 1 tablespoon garlic paste 1 tablespoon lemon juice ½ cup yogurt 1 cup mint, chopped 1 cup green coriander, chopped 1 teaspoon garam masala 2 teaspoons coriander powder 1 teaspoon cumin 4 tablespoons vegetable oil 1 teaspoon dry fenugreek powder butter for basting salt to taste
1. Marinate th ginger paste, salt. Set aside 2. Mix in the the butter, an with the prep hours. 3. Skewer the door, grill, or 4. Remove th and baste wit minutes. 6. Remove fro
visuals: Caroline Smith
he chicken drumsticks in the , garlic paste, lemon juice, and e for 30 minutes. remaining ingredients except nd marinate the drumsticks pared mixture. Set aside for 2½
e drumsticks and cook in a tanr oven for 8–10 minutes. he drumsticks from the heat, th butter. Cook for 5 more
om skewers and serve hot.
By Patrick Zhang Adapted from Divas Can Cook Makes 15 kabobs ½ cup softened butter 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1½ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ¾ cup milk 1 pint jumbo strawberries, sliced horizontally (sans tips and stems) 1 bag jumbo marshmallows 1 cup white chocolate morsels, melted according to package instructions 15 6-inch skewers 1. Preheat oven to 350° C. 2. Line a 9x13 inch pan with greased parchment paper, and set aside. 3. In a large bowl, cream together butter and sugar. 4. Incorporate eggs one at a time, making sure they are thoroughly incorporated into the mixture 5. Fold in vanilla extract. 6. Add flour, baking powder, salt, and milk, and mix well until combined. 7. Spread batter evenly into pan, and bake for 18–20 minutes, or until edges are golden. 8. After cake has cooled completely, lift cake from pan and carefully cut into 1.5 inch cubes. 9. Place items onto skewers. 10. Place kabobs on a pan lined in parchment paper, drizzle with melted white chocolate, and serve.
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Machineless Homemade Ice cream By Beth Blizzard Adapted from The Kitchn Makes 1 pint 1 pint heavy cream 14 oz. condensed milk (1 can) 1 tbsp. vanilla Toppings and extracts of your choice 1. Put heavy cream into a medium bowl and beat them until you reach stiff peaks of whipped cream. 2. Pour the condensed milk in a large bowl and mix the vanilla (or other flavor) in. 3. Fold the whipped cream into the condensed milk mixture. 4. Add any extracts (strawberry, mint, etc.) or toppings (M&Ms, Heath bars, chocolate shavings, etc.).
HOMEMADE WAFFLE CONES By Sara Khanna Adapted from lesson.website.com Makes 4 waffle cones ¾ cup sugar 1 egg 2 tbsp. melted butter 2 tsp. vanilla extract ¼ cup cream ⅓-½ cup all purpose flour Wax paper 1. Warm a nonstick skillet over medium heat. 2. Combine the sugar, egg, butter, vanilla extract, cream, and ⅓ cup flour in the mixing bowl, whisking together to form a thin batter. If the batter is too thin, add 1-2 tablespoons of flour. 3. Spray the inside of the skillet with cooking spray, and lower the heat to medium-low. 4. Ladle ¼ cup of the cone batter into the hot skillet. Lift and gently tilt the skillet in a circular motion to spread the batter into a thin 5-6 inch circle. 5. Cook for 3-4 minutes over medium-low heat, or until the bottom begins to lightly brown. 6. Carefully flip the dough over with a spatula, and cook the other side until browned. 7. Remove the dough from the skillet, and immediately roll it into a cone using a cone roller or free-form rolling. Pinch the bottom to close and prevent leaks. 8. Set the cones upside down on a wax paper-lined baking sheet to cool and crisp.
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graphics: Marie Louise James
THE BEST CHOCOLATE DIP By Elise Gerdes Adapted from seriouseats.com Makes 2 cups 1/2 pound dark chocolate (66%–72%) finely chopped 1 cup refined coconut oil 6 tablespoons light (clear) corn syrup 1. Combine chocolate, oil, and corn syrup in a microwave-safe bowl. 2. Microwave on half power in 15 second bursts, stirring with a spoon 3–4 tim es until the chocolate is completely melted. If ove r-heated, the chocolate may break, forming brown speckles in the sauce. If this happens, blend the cho colate in a blender on high speed for 30 seconds to re-e mulsify the sauce. 3. Transfer the chocolate dip to a squeeze bottle or container, and store at roo m temperature, stirring with a spoon if it separates. 4. For best results, let the dip harden on ice cream for 30 seconds before eating.
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Nina’s Waffles and Ice Cream by Marie Louise James
I was first introduced to the ice-cream topped waffle world at the Princeton food truck festival. At that time, Nina’s Waffles and Ice Cream had yet to open in its newest location on Nassau Street, but as my mouth watered at the paper trays of salted caramel ice cream dripping over piping hot Liege waffles, I knew I would be back soon. Started five years ago in New Hope, PA, Nina’s prides itself in its authentic Liege waffle recipe—the key ingredients being yeast and pearl sugar, which caramelizes in the iron and gives the Belgian waffle the signature candied crust that sets it apart from a fluffier, pancake-like American waffle. The authenticity of the Belgian “Liege” waffle serves as one of the key priorities of founder Louis Zanias, who grew up in the city of Liege, Belgium himself. Zanias later added ice cream to the New Hope line. “A waffle store became a waffle and ice cream store,” explains Tom Pappas, who, with Michael Fanourgakis, owns the Princeton location. Pappas describes the addition of ice cream as Zanias’ “passion,” combined an education in crafting ice cream with his Belgian heritage to create the ice cream and waffle com-
bination offered at Nina’s. “As owners of the Princeton location, we’ve been fortunate to inherit his knowledge,” says Pappas. Currently, Nina’s Waffles and Ice Cream offers over 100 flavors of small-batch, artisanal, hand-crafted ice cream. Both the ice cream and batter are prepared along in New Hope and then sent out to the other three locations in Doylestown, Sergeantsville, and Princeton. Pappas’ own goals for the location in Princeton are to further expand the range of flavor combinations into savory territory. “We’re playing around with the savory line, so we’ve expanded to appeal to a broader audience” says Pappas. “We sit down with Louis and Sean [Louis Zanias and Sean Lawson, the owners of the line] and run it by them. Together we create other things that will enhance the savory line.” Currently, Nina’s savory offerings include mashed potato and mac and cheese waffles, but some of their classic flavors are just as winning. I first try a waffle topped with cinnamon-bourbon ice cream and caramel sauce, but return later for a simple yet classic combination of a waffle and nutella—no ice cream this time. On another hotter day, I am recommended by PHS student Xavier Simonelli to try their rocky road ice cream. Both Nina’s ice cream and waffle offerings are equally delicious on their own, but, together, they create the ultimate power duo. Here’s to endless waffle, topping, and ice cream combos!
New to Nassau Check out the latest additions to Nassau Street’s food scene! Dolceria
by Angela Kim and Katie Stewart “Cinema paradiso” playing over the speakers, cozy wood furnishings, vibrant gelatos—stepping into Dolceria, one feels transported to Italy. The history of the cafe, newly introduced to Nassau Street and also located at the Princeton Shopping Centre, originates in Italy. Their recipes for gelato are the same recipes used in Cavini’s, the oldest gelateria in Florence, italy. “I originally opened up the first shop in 2011, with my best friend whose family opened up the first gelateria in Florence in 1929,” says owner Scott Greenberg. “While his dad was sick, he couldn’t operate the gelateria. When [his father] passed away, he left his son, my best friend, his father’s original hand-written recipes from the first gelateria that opened up in 1929.” Dolceria stays true to the tradition of Italian gelato, repasteurizing the milk for its gelato and sourcing high-quality ingredients: pistachios from Sicily, pure cocoa from Belgium, vanilla from Madagascar.
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Besides traditional vanilla and chocolate gelato, Dolceria offers a variety of eclectic fusion flavors, including matcha and wasabi ginger chocolate. And there’s more than just gelato—behind the counters are almond cookies, French beignets, a cappuccino machine, and crepe griddle that offers sweet and savory and Italian salami and cheese and classic Nutella. Given this diversity, Dolceria is always offering new specials and desserts. “I don’t have a printed menu because I’m changing it all the time,” Greenberg says. “I make a lot of things myself—I make Italian sausage, roast turkey— and so, depending on what I think looks good in the store, I buy and I make it fresh, and that’s what I use in the crepes.” Yet among the choice of exotic flavors, their vanilla gelato cannot be overlooked. Whipped by hand, Greenberg uses fresh organic eggs from his private farm on Cherry Hill Road to create a fragrant and silky texture. It’s good by itself, but even better with coffee in a cup of affogato. Stop by at either one of the two Dolceria locations—Princeton Shopping Center or Nassau Street—and grab a bite to eat, sit back, and unwind. Who needs a transatlantic plane ticket when you can get a taste of Europe right here in Princeton’s Dolceria?
An Ode to Ramen
CAROLINE SMITH Visuals Director
I would consider myself a fairly strict vegetarian. I even try to cut back on dairy and eggs when I can. But I will make exceptions for one food– Ramen. To me, Ramen is going to the Met, or overpriced thrift stores in the village. It’s the cure for colds, late nights, and any amount of crippling grief. Ramen is a Rembrandt portrait. The broth is the mud, or the earthy background so thick with flavor that it brings out the subtleties in anything juxtaposed (or eaten)
with it. The noodles are the flesh, created with a delightfully smooth and supple texture. And all the toppings, the char-siu, mushrooms, nori, scallions, runny egg, and spicy paste, are the details that give Rembrandt his genius because they reveal technical innovation and a true understanding of his medium. Ramen is like Rembrandt because it is the product of human brilliance, that when experienced is so ineffable that all you can do is sit there and wonder.
Editors’ Goodbye In Defense of Buttered Pasta I firmly believe that buttered pasta is one of the most underrated foods of all time. It’s a laughable claim, I know, but there’s beauty in the simplicity of the dish. Warm, melted butter over fresh spaghetti with a dash of salt and maybe some garnish: it’s a classic comfort food that never fails to improve my mood. While it’s exciting to try foods with bold flavor combinations, there’s a lot to be said for keeping it simple. Whether in food, writing, scheduling, or any
other aspect of life, sticking to the essentials can provide the comfort and clarity you may not know you need. High school is a hectic time, what with testing, extracurriculars, and college applications, so it’s easy to get caught up in the chaos of our overscheduled lives. Time and time again, I have benefitted from taking a step back from the turmoil and focusing on that which I enjoy, that which is uncomplicated. Though it’s been stressful at times, Spork has given me the simple joys of cooking, eating, and designing a beautiful magazine with an incredible community of people. There’s nothing complicated about that.
EMMA BEZILLA Editor-in-Chief
As another school year ends, this year’s editors would like to say goodbye with some final thoughts on food, inspiration, and life, accompanied by their own illustrations.
Parting Words
MARIE LOUISE JAMES Managing Editor
Before I go, I’d like to impart some of my tips and tricks on leading the Spork lifestyle. To quote The Sound of Music, “these are a few of my favorite things:” my favorite ingredient is matcha. I’ll make myself a latte at home or, if I want to treat myself, get a matcha cupcake at InfiniT café in Princeton. I also really like almond cookies at Terra Momo Bread Company, mocha lattes from Halo Pub, and goat cheese pizza from Osteria Procaccini. Living in Florence, Italy, for two years has had a large impact on both my passions for food
and art: memories of drawing sculptures in an art studio, shopping for ingredients at the San Lorenzo market, or pan frying zucchini flowers fresh from our garden all remain forever as an integral part of my outlook as an editor, food aficionado, and artist. As a part of Spork, my goals were to add an artisanal flair to the magazine through graphic layout as well as create a platform for storytelling, in which we’d explore the lives of our chefs right here within the PHS student body and faculty. Lastly, as a globetrotting enthusiast myself, our online interface—the blog, the YouTube channel—has played a crucial role in sharing experiences of the culinary world. After all, sharing is what Spork is all about ;) xoxo
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