wings
in this special edition of the little hawk, we bring you our favorite food, from the international to the experimental lh special edition no. 3 friday march 10, 2016
food for thought
4
indian desserts
9 baklava and turmeric tea
21 brazilian brigaderos
9
4
2 Little Hawk Food Magazine
8
12
14
20 22
18
MARCH 10, 2017
4 Little Hawk Food Magazine
JAMUN FOR JOY By Maya Durham
payasam (rice pudding) 5 cups full cream milk 1/4 cup rice - washed 1/2 cup sugar 10-12 raisins 4 green cardamom pods 10-12 almonds - blanched, shredded Instructions: -Boil the rice and milk in a deep pan. -Simmer over low flame, stirring occasionally till the rice is cooked and the milk becomes thick. -When done add sugar, raisins, and cardamoms. -Stir till sugar gets dissolved properly. -Transfer into a serving dish and garnish with almonds. -Serve hot or chilled.
gUlAb jamun 1 cup dry milk powder 3 tablespoons all-purpose flour 2 tablespoons ghee (clarified butter) melted 1/2 teaspoon baking powder 1/2 cup warm milk 1 tablespoon golden raisins (optional) 1 pinch ground cardamom 1 quart vegetable oil for deep frying 1 1/4 cups white sugar 7 fluid ounces water 1 teaspoon rose water 1 pinch ground cardamom Instructions: -In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios, and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well-blended. Cover and let rest for 20 minutes. -In a large skillet, stir together the sugar, water, rose water, and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside. -Fill a large, heavy skillet halfway with oil. Heat over medium heat for at least five minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about five minutes, they will start to float and expand to twice their original size, but the color will not change much. After the jamuns float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly. -Place the balls into the skillet with the syrup. Simmer over medium heat for about five minutes, squeezing them gently to soak up the syrup. -Serve immediately, or chill.
MARCH 10, 2017
b
ni
c
h e c n s a t n
ro k
a
in
By
Lo
H am
tt i e
Gi
da
l&
Ph
oe
eC
p ha
o k-S
Hamantaschen, a jam-filled delicacy, is a traditional cookie made for the Jewish holiday Purim, which takes place on March 11th and 12th this year. 6 Little Hawk Food Magazine
he cookies themselves are made to T resemble Haman’s hat. Haman, an anti-semitic noble, was the advisor to King
Ahasuerus of Persia in the 4th century BCE. The story goes that King Ahasuerus executed his wife, Queen Vashti, after she refused to dance for him and his other male guests. So in the search for a new queen, Ahasuerus decides to hold a beauty pageant, where the fairest of young maidens all throughout the land could participate and win his favor. Now Esther is a young Jewish woman who lives with her uncle Mordecai, a leader in the Jewish community. He persuades Esther to enter the contest, but warns her not to reveal her faith, for at the time, Jews were subject to much suspicion and persecution. But Esther enters and wins, becoming the new queen of Persia. Shortly after this, Mordecai overhears a plot to assassinate the king, but quickly reports what he has heard, and the traitors are hanged. Meanwhile, Haman is promoted to the king’s chief advisor, and issues a decree that everyone must bow as he passes. Mordecai refuses to do so however, so Haman quickly takes the matter up with the king. Haman requests permission to have all the Jews throughout the land killed on a specific day, the 13th of the Hebrew month Adar. King Ahasuerus grants his permission, and the plan is set. Mordecai hears of this plot and rushes to Esther. Mordecai begs Esther to go to the king to plead their case, yet she is hesitant, for any person who goes to the king’s chambers unsummoned is put to do death. Mordecai Time: 1 ½ hours
4 2 ½ 3 2 ½ ½ 1 3 1
cups flour tsp baking powder tsp salt eggs tsp vanilla cup orange juice cup butter cup sugar jars of jam jar poppyseed filling
Yield: 48 cookies
persuades her however, and King Ahasuerus immediately asks her what she desires. Esther asks that the King and Haman attend a feast she has prepared. They immediately comply, but on the way out Haman once again passes by Mordecai, who still refuses to bow. Haman plots to have Mordecai hanged the following day, and rushes back to the king to ask. But while Haman was away, King Ahasuerus had heard of Mordecai’s earlier deed, of when he saved the king from an assassination plot. So when Haman enters, the king immediately asks him what the king should do for the man he wishes to honor. Haman, believing that the king means himself, answers that the king should have this man dressed in royal robes and paraded through the streets. But King Ahasuerus tells Haman to do thus unto the Jew Mordecai! The next night, King Ahasuerus and Haman return for another feast with Esther. This time, she opens up and asks that the king prevent the plot to exterminate her and her people. She is so persuasive that King Ahasuerus immediately repents his earlier decree. Haman is sentenced to be hanged the very next day. Throughout the retelling of the Purim story, listeners have noisemakers that they use whenever Haman’s name is mentioned. The holiday itself is very festive; people dress in costume, and the story is acted out in a comic manner. The cookies themselves are shaped like Haman’s hat and have become the most symbolic foods of the holiday.
Step 1
Mix together flour, baking powder, salt, and sugar. Cut in the butter, and gradually mix in the eggs and vanilla. Finally, slowly add the orange juice. The dough should have clumped into a large ball at this point. It is preferable to refrigerate overnight so the dough can harden slightly, but this step is not necessary.
Step 2
Roll the dough out onto a floured surface until it is approximately 5 mm thick. Take a medium sized glass and use the top to cut out circles in the dough. Take a very small spoonful of jam or filling and place in the center, then pinch the edges together to form a triangle. Place the cookies on an ungreased baking sheet. Bake at 350 degrees for 20-25 minutes, or until the edges are golden brown. Cool on a rack for 10-15 minutes, and you are set to go.
MARCH 10, 2017
Chinese Puff Pastries By Molly Liu
Ingredients
Directions
Filling: 3 ½ 3 2½ 2½
Time: 2 hours
egg yolks cup sugar tbsp flour dry milk powder tbsp butter
Pastry: 1 cup unsifted flour 2 tbsp fine sugar ½ cup + 4 tbsp water 1½ tbsp lard 1 ½ corn oil 2 tsp flour ⅔ cup unsifted cake and pastry flour ¼ cup corn oil Egg wash: 1 egg yolk + 2 tsp water, whisked
8 Little Hawk Food Magazine
Filling: Step 1
Place all filling ingredients into medium-sized bowl and whisk well with a fork.
Step 2
Place bowl in microwave and heat for 40 seconds. Stir contents and heat again for 30 seconds. Keep heating in 20 second intervals until fully cooked.
Step 3
Let cool, then separate into 12 equal portions. Roll into balls and set aside.
Puff Pastry Dough: Step 1
Combine flour and sugar in container and mix. Add water, lard, and corn oil and mix again.
Step 2
Add flour and knead to soften the dough.
Step 3
Cover with damp cloth and let stand for 20 minutes.
Puff Pastry: Step 1
Combine cake pastry flour and corn oil, and mix well to make oil paste. Set aside.
Step 2
Rub corn oil on working surface. Knead dough and divide into 12 equal portions. Roll each portion into ovals about 10 cm long. Smooth on oil paste.
Step 3
Fold dough into thirds, then press into a 4x12 cm rectangle.
Step 4
Fold dough into thirds again. Roll it out into a 12x16 cm rectangle, then fold again into slender roll.
Step 5
Roll dough into 8 cm circle. Place one filling serving on top. Shape dough to cover the filling. Flatten into short cylinder shape.
Step 6
Preheat oven to 375F. Place pastries on baking sheet and brush with egg wash. Bake for 20-22 minutes, then broil low for 1-2 minutes to reach desired color.
A traditional Turkish dessert, baklava is a flaky, sweet, and sticky treat that provides a perfect compliment to turmeric tea’s bold, savory flavor.
BAKLAVA & TURMERIC TEA By Sofie Lie & Lucy McGehee
MARCH 10, 2017
10 Little Hawk Food Magazine
HOW TO MAKE IT Baklava
Turmeric Tea Time: 15 minutes
Time: 2 ½ hours 1 3 1 4 1¾
pound defrosted phyllo dough cups sugar lemon sticks unsalted butter cups walnuts
Heat oven to 400 degrees. Finely chop 1 ½ cups of the walnuts (or use a food processor to pulse them); leave the remaining ¼ cup to top the baklava. Slowly melt butter over the stove top. Brush a 9x13 inch pan with a bit of the melted butter. Unroll the phyllo dough and cut the edges using kitchen scissors so that it fits inside the 9x13 pan. Begin layering sheets of phyllo in the pan, brushing butter between each layer. Once half of the dough is used, evenly spread the walnuts on the phyllo, then continue to layer the other half of the phyllo until it is used up. Cut the baklava into pieces, pour remaining butter on top, and place into oven. The baklava should bake from 40 minutes to 1 ½ hours. To check if it’s ready, lift the corner of a piece of baklava to see if the bottom is browned. While the baklava is baking, heat the water and sugar on the stovetop until the sugar has dissolved and the consistency is syrup-like, then add lemon juice. Once baklava is done baking, pour sugar syrup evenly over the top and let cool.
photo by sofie lie
½ 2 1 2 1 1 1½
cup water black tea bags tablespoon honey cups milk (or nut milk) cardamom pod cinnamon stick inch piece ginger, grated
Mix water, cardamom, cinnamon, and grated ginger over the stovetop. Once ingredients have cooked for 5-10 minutes, add in the tea bags and pour in milk. Let tea simmer until ingredients are properly mixed, then remove the cardamom pod and cinnamon stick. Add honey to taste.
from nytimes.com
for a full photo slideshow, visit thelittlehawk. com/baklava
MARCH 10, 2017
rock n’ (sushi) Roll EASY VEGGIE SUSHI
By Zoe Butler & Nova Meurice
12 LITTLE HAWK FOOD MAGAZINE
“sushi has a mystique about it.”
Shrouded in seaweed, rice, and various vegetables, neatly plated in a supple little roll, it exudes an air of secrecy. How could a mere mortal possibly create a roll so clean, complete, and almost holy? It turns out that it’s not as difficult nor expensive as restaurants would like you to believe! Indeed, with a single trip to an Asian food market, you can invest in some simple ingredients for several fresh and filling meals. To make 3 rolls of sushi: For the roasted sweet potato: 1 sweet potato 1 Tbsp. maple syrup 1 Tbsp. vegetable oil 1 tsp sesame oil For the sushi rice: 1 cup white rice 1 ⅓ cups water 1 ½ tbsp rice vinegar ¾ Tbsp salt For Rolling and Serving: 3 nori sheets 2 scallions 1 avocado toasted sesame seeds wasabi pickled ginger soy sauce Instructions -Preheat oven to 375°. Line a baking sheet with parchment. -Stir oil, maple syrup and sesame oil together in a small bowl.
-Peel sweet potato and cut, lengthwise, into strips that are just under 1/2 inch thick, as if you were making sweet potato fries. Rub with oil and maple syrup mixture, or place into a bowl and toss to coat. Arrange strips on baking sheet. Bake about 25 minutes, until tender, gently turning halfway through. -While sweet potatoes bake, place rice into a fine mesh strainer and rinse under cold, running water for 1-2 minutes. -Place rice into a small saucepan with water, vinegar and salt. Place over high heat. Stir a few times to incorporate. Bring to a simmer, lower heat, cover and allow to continue simmering for about 20 minutes, or until all liquid is absorbed. Allow to sit for 10 minutes before uncovering. -Place a bamboo mat onto work surface (you can purchase them inexpensively at most Asian markets). Using a wooden spoon, cover nori with a thin layer of rice. -Arrange a third of your sweet potato strips in a single line along the width of nori, about one inch away from you. Arrange a few scallion pieces and avocado pieces right alongside the sweet potato strips. -Take the bamboo mat and end of nori closest to you and tightly roll it over your fillings. Tuck the end of the nori in and continue rolling, using the mat to press your roll tight. Once completely rolled, slice into eight pieces. Repeat using your remaining nori sheets and fillings. -Sprinkle with sesame seeds and serve with soy sauce, wasabi, and pickled ginger. from connoisseurusveg.com
MARCH 10, 2017
Food in Flight
By Sameer Ali, Jim Geerdes, and Rasmus Schlutter
14 Little Hawk Food Magazine
P l ay i n g W i t h f o o d : ta k e n t o a n e w l e v e l
MARCH 10, 2017
Shrimp dUMPLINGS (蝦餃子)
PHOTO BY NOAH BULLWINKLE
16 Little Hawk Food Magazine
A traditional dish with plenty of room for culinary creativity, Shrimp dumplings are a staple across coastal china. By Noah Bullwinkle
These dumplings are a traditional Chinese dish, made with shrimp, beef, cabbage, onions, ginger, mirin, vegetable oil, won-ton wrappers, and soy sauce. This dish is quite easy to make until you arrive at the step where you make the wrappings for the dumplings. After watching a tutorial on YouTube, I was pretty sure it would be a piece of cake making the won-ton look professional, but boy was I wrong. First, my won-ton was square, not circular, which then required me to use a canned soup container to make the wrapper circular. Then, after attempting one wedge in the wrapped dumpling, I quickly resorted to just keeping it simple and wrapping the dumplings normally because of the distorted shape my dumpling assumed. Lastly, the amount of shrimp mixture we were told to put in by our recipe turned out to be three times too large for the dumpling itself. Overall, this dish is simple to prepare and easy to cook. Though I added a bit too much shrimp, the dumplings still taste fine. If you have good hands, making the dumplings look like ones at restaurants shouldn’t be too difficult after watching a few tutorials on YouTube. ART BY RASMUS SCHLUTTER
MARCH 10, 2017
Donuts By ZoĂŤ Miller
A homemade Treat
18 Little Hawk Food Magazine
Ingredients
Blackberries and Cream Donuts: 1 ½ cups fresh or frozen black- berries. If using frozen, do not thaw 1 tablespoon fresh lemon juice 3 cups confectioners’ sugar 1 tablespoon heavy cream ⅛ teaspoon salt 6 blackberries (for decora- tion) 2 ½ tablespoons unsalted butter, melted ½ cup granulated sugar 1 large egg, at room tem- perature 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup whole milk Galaxy Glaze Donuts: 2⅔ cups unbleached all-pur- pose flour 1½ tsp baking powder ¼ tsp baking soda 3 cups confectioners’ sugar 1 tablespoon half and half cream ¾ tsp salt ¼ cup unsalted butter, melt- ed ¼ cup vegetable oil ¾ cup granulated sugar 1 vanilla bean worth of seeds 2 large eggs 2 tsp vanilla extract 1 cup milk
Black Berries and Cream Donuts
Galaxy Donuts
Time: 30 minutes
Time: 18 minutes
Blackberry Glaze:
Galaxy Glaze:
Step 1
Step 2
In a small saucepan, combine blackberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the berries smooth, until thickened into a deep, dark blackberry reduction, about 10 to 12 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree through, leaving any seeds/ large chunks behind. Allow mixture to cool at least 10 minutes before using.
Cream Drizzle: Step 1
In a small bowl, combine the confectioners’ sugar and heavy cream, whisk smooth.
Step 1
Whisk together one tbsp half and half cream and the vanilla extract. Add the confectioner’s sugar and whisk until fully combined. If the glaze is too thick, add a dash more whipping cream.
Step 2
Divide the glaze into four bowls. Leave one bowl white and dye the remaining deep shades of pink, blue and purple. Dollop the four colors into a bowl, swirling them together to create a circular pattern.
Donuts: Step 1
Preheat oven to 425 degrees.
Step 2
Butter 14 holes of three doughnut tins and set aside. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt for 30 seconds, set aside.
Step 3
In a separate mixing bowl, using an electric hand mixer, blend together melted butter, vegetable oil, sugar, and vanilla bean seeds until smooth, about 1 minute. Blend in eggs one at a time then mix in vanilla extract.
Step 4
Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk and mix just until combined after each addition.
Step 5
Spoon batter into buttered doughnut wells, filling them about 1/4-inch from the rim. Bake in preheated oven 7 - 8 minutes, or until toothpick inserted into doughnut comes out clean. Transfer to a wire rack to cool until lukewarm then dip in glaze and return to wire rack. Immediately top with sprinkles if using and allow glaze to set at room temperature.
Donuts: Step 1
Preheat oven to 350 degrees (F). Generously grease a 6-mold donut pan and set aside.
Step 2
In a large bowl, whisk melted butter and sugar to combine. Beat in the egg and set aside.
Step 3
In a separate bowl, combine the flour, baking powder, and salt. Add the dry mixture into the wet mixture and stir just until combined.
Step 4
Whisk in the milk until combined. Divide the batter evenly among the prepared molds.
Step 5
Bake for 10 minutes, or until the donuts have risen and spring back lightly when pressed. Place on a rack to cool for 10 minutes.
Step 6
Dip each donut in the blackberry glaze; set aside. Pour cream drizzle into a ziplock bag and snip off a very small piece of one corner. Drizzle the cream glaze in a zigzag pattern over the top of each donut.
Step 7
Place a blackberry in the center of each donut and serve.
MARCH 10, 2017
A N T I PA S T I By Genevieve Wisdom 20 LITTLE HAWK FOOD MAGAZINE
After living in Rome for a few years, my family absorbed many recipes for authentic Italian food.
One of the most common things served in Italy is “antipasti,” which is basically just a spread of appetizers. In my family, we call it “Italian Picnic” and eat it for a meal. It can consist of many different things, including: Prosciutto, salami, and other cured meats A variety of cheeses (pictured: aged gouda and parmigiano reggiano) including fresh mozzarella drizzled with olive oil and sea salt Honey to pair with bread, cheeses, and fruit Fruits, including plums, pears, grapes,
and blood oranges Bread with olive oil and black pepper to dip Olives Caprese salad: fresh tomatoes, mozzarella, and basil leaves layered together, can be drizzled with olive oil and/or balsamic vinegar Nuts, such as walnuts, almonds, and pine nuts The key to good Italian food is keeping everything simple and using only high quality ingredients. If the ingredients are good, all you’ll need is bread, oil, and cheese.
MARCH 10, 2017
Brazilian Brigadeiros By Victor Kalil
This iconic Brazilian dessert caught fire during the 1940’s when a brigadier-a kind of military admiral-ran for president in Brazil. Brigadeiros have REMAINED common in Brazilian households to this day. This simple dessert is commonly cooked for birthdays. ALTHOUGH It is often served in little cupcake holders, many people eat the delicacy straight out of the pot. Since they are quite filling, people generally do not eat more than three in one sitting. 22 Little Hawk Food Magazine
For 25-30 golf ball sized servings: ____ 1 can of condensed milk-Nestle’s La Lechera is recommended) ____ 2 tablespoons of unsweetened cocoa powder ____ 1 tablespoon of butter Chocolate sprinkles to decorate Place the condensed milk and unsweetened cocoa in a saucepan on medium to medium-high heat and stir constantly. (The mix sticks to the bottom of the pan quite easily.) It’s ready for the next step if it’s thick and the edges of the mix start turning a bit white. Let the mix cool down, then either put a spoonful of it into little cups and add sprinkles on top, or get your hands a bit wet with butter, and roll the mix into golf sized balls. Then roll the balls in a pile of sprinkles and place them into cupcake holders. MARCH 10, 2017
wings food for thought THELITTLEHAWK.COM