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Culture
Dorm Recipe: No oven? No stove? No Problem! Mint-Chocolate Truffles
By Samantha Costanza / Assoc. Culture Editor St. Patrick’s Day, the holiday of leprechauns, shamrocks and excessive festivity. Boston College’s Irish population guarantees highly-anticipated annual celebrations that include (responsibly consumed) brews and plenty of delicious munchies. At home, St. Patrick’s Day is one of my favorite holidays, specifically for the delicious food. Although my family is less than 25 percent Irish, that doesn’t mean we don’t take the celebration seriously, especially when it comes to cooking. Just thinking about my mom’s Irish soda bread and grandpa’s corned beef and cabbage puts me in a food coma from the first day of March until I smell the warm soda bread coming out of the oven. Of course, no holiday is complete without dessert. No oven? No
PROCESS • 1. Place the cookies in a Ziploc bag and start pounding away until you have fine crumbs. Put that textbook you never opened to good use! • 2. Mix the cream cheese and cookie crumbs together in a bowl. • 3. Roll the mixture into 1-inch balls and place them on wax paper in the fridge for about 30 minutes (or until they are less squishy). • 4. Melt the white chocolate chips in the microwave and stir in a few drops of green food coloring. • 5. Dip the balls into the melted chocolate until they are fully covered. TIP: Use two forks to gently push the balls around in the chocolate so they don’t fall apart.
INGREDIENTS • 1 package chocolate mint cookies (e.g. Girl Scout Thin Mints, Keebler Grasshopper cookies) • 4 oz. (1/2 package) cream cheese, softened • 1 bag white chocolate chips • Green food coloring
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Photos by Samantha Costanza/Gavel Media
March 2013