baked the ultimate food high spring 2022 | issue 15
bakedmagazine.com @bakedmagazine @bakedmagazine
baked Spring 2022
Meg Aprill Susie Teuscher editor-in-chief creative director
Anya Sywulak Eleanor Quarles managing editor digital director
Corey Henry Jordan Schechter photo director illustration director
Editorial Design senior editors Grace Underwood,
Kate Carniol, and Julia Virnelli asst. editors Emma Knauf and Sophie Baron print writers Sydney Bergan, Sarah Russo, Ireland Walker, Gabriella Sadowski, Kristy Kim, Jenna Byers, Caroline Weinberg, Eve Neider, Mariana Rufin, Sophia Leone, Gabby Kepnes, and Caitlin McGongale
Digital social media director Jules Fickenscher asst. social media editor Kaitlyn Clark digital writers Courtney Carlson,
Julia Langer, Ellie Rockoff, Maddie Roberts, Yana Bychkova, Logan Garvey, Reece Nelson, Alexandra Cuoco, Mallory Michaels, Erin Fell, Margaret McCann, Caleigh O’Toole, Veronique Wojcik video director Rowan Ide
Advising faculty advisor Melissa Chessher
head designers Natalia Deng Yuan and Kristin Hauptman designers Alana Spiro, Amelia Flunchbaugh, Emily Baird, Lily Shive, Olivia Dublin, Samantha Levine, and Catie Haugen
Illustration head illustrators Chloe Perline
and Thomas Harris illustrators Jasmine Ni, Sarah Skalski,
and Kayla Tomlin
Photo asst. photo editors Tori Sampson and
Erica Legaard photographers Megan Jonas, Nina
Gerzema, Julia Provvisionato and Sarah Lee Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. Baked publishes one issue each semester.
contents 06 08 10 12 14 18 20 24 26 28 34 36 38 40 42 44 48 52 54
Everything Oats! Trip Around the Globe, Dumpling Style Endless Pestobillities: 10 Ways to Incorporate Pesto The Art and Uses of Tea Luna Cafe is the Cat's Meow Baking to End Hunger Feed Me Purple Banana, and Tell Me That I’m Pretty A Mini Cupcake Empire Behind the Slice How to Eat Local NY Tales of A Foodie in London The Secret Life of Syracuse Bees Hidden Gems in Syracuse Grandma's Cookbook Homemade Pasta for Dummies Unique waffle recipes that aren’t actually waffles! Making Croissants: A Labor of Love Quiz: Do You Know your Marshall Street Knowledge? Parting Shot: Spring Spirits have Sprung
For the first time in two years, things here at Syracuse University finally feel…dare we say it…normal. Back when Susie, Anya, and I were freshman there was no thought of skyhall quarantines, masks in class, or random-selection testing in the dome. But this semester is the first time since 2020 that we get to see each other’s faces in the classroom and around campus. No one was prepared for what the pandemic was going to bring in the Spring of 2020, especially Baked Magazine. Between Fall 2019 and Fall 2020, Baked took a hiatus from printing and publishing content to our website. During COVID-19, it was hard to rebuild our Photo by Corey Henry staff and get started up again. But this year Baked feels like a cohesive unit again. Between in-person staff meetings and planning our first major release celebration, Baked almost feels like they did before the pandemic. This fall, we recruited the biggest staff we have ever had in our publication’s history. Our writers, photographers, illustrators, and designers, ventured out into the Syracuse community to bring it to you in our Spring 2022 Issue. Baked wanted to rekindle our connection with the local food of the hill. Whether it be grabbing a slice at Varsity, visiting the Luna Cafe to play with some adorable cats, or exploring downtown with the Eat Local New York Card. There are classics to revisit and new restaurants to explore! This issue is about falling in love with the food scene in Syracuse all over again now that things feel like they once did our freshman year. As this issue comes out, Susie and I have been reflecting on how hard it is to believe that this is the last print edition of Baked we will be working on. Serving as Editor-In-Chief and Creative Director throughout our senior year has been the most rewarding experience we could have asked for. Seeing this publication grow over our past four years at SU has been incredible and we were honored to be named a Finalist for Best Student Magazine in the Region 1 Mark of Excellence Awards this year. We are so proud of our staff who have worked so hard to make Baked what it is today. Working with such amazing people is what makes it hard to leave. We hope you enjoy!
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everything
oats!
Written by Gabby Kepnes | Photography by Tori Sampson
If you would have asked me as a child what my favorite breakfast was, chances are, oatmeal wouldn’t be at the top of my list. Would it have been yours? As we get older, our tastes evolve with us. We become more diverse and adventurous in what we try. Things children are most likely to turn down often become the thing they crave about 10 years later. For me, I noticed the beginning of the oat bowl revolution during the start of the pandemic. My favorite health and fitness influencers would constantly post TikTok tutorials and Instagram stories featuring their work of art—their oat bowl. There’s even a TikTok creator with 1.6 million followers named @tracesoats; he dedicates his entire page to curating different oat bowl recipes ranging from birthday cake to dark chocolate peppermint. This just goes to show how the world has changed their view on classic oatmeal. It isn’t just your average breakfast but rather an opportunity for imagination and deliciousness at any point of the day.
Change it to oat bowl rather than oatmeal Anyone unfamiliar with this fairly new trend might be confused about the difference between oatmeal and an oat bowl. An oat bowl allows room for creativity. The term oatmeal in itself is outdated in a sense that the physical oats aren’t always the only ingredient featured. Whether it’s dousing the oats with nut butter or topping it off with fruits, granola, and chocolate chips, the possibilities are endless. It almost doesn’t feel right to call this food oatmeal because of the bland connotation it carries. Swap the term for oats or oat bowls and it becomes a more flexible concept.
Making oats in your dorm What I’ve learned over my year and a half at Syracuse is that you don’t need a full sized kitchen to make your own loaded oat bowl. The dining halls already provide students with packaged oatmeal and that’s all you need to start—think of it as a blank canvas. I usually mix the oatmeal with almond butter to give it more volume, top it off with granola for a crunch, more almond butter or peanut butter and finish it with sliced banana from the dining hall. That’s one of many ways to create your own masterpiece. When peaches and nectarines are in season, I love adding them to my bowl. Some people even add a scoop of protein powder, turning the classic oats into proats, as some call it. Cinnamon is, of course, a must in any oat bowl whether it be mixing it in or dashing some over berries. But, if you’re fortunate enough to have a kitchen in your apartment, stove-top oats are the way to go. I’ve learned that if you mix in a splash of your milk of choice (mine is oat milk which is quite fitting) and Grade A maple syrup, your oats become more creamy and flavorful.
The incredible thing about oat bowls is that there are endless combinations and flavors to try. You can even find oat bowls in açaí shops like Purple Banana right on Marshall Street (see page 20). Oatmeal seemed like a simple topic at first, but when you truly dive into what this breakfast item has become over the past few years, it’s more than a morning meal. I’m not alone when I say that some nights I go to sleep excited knowing that I’ll have an oat bowl for breakfast. Mornings have never been more innovative since the oat bowl revolution.
round the Glo A b ip r T mpling Sty e,
u D
e
l
by Sophie Baro n Written y Jordan Sche b n o rati chte Illust r
N
othing beats biting into a handheld, scrumptiously filled little thing of dough. Whether it be filled with vegetables, seasoned meat, or even cheese, there’s something special about an unsuspecting bite of dough packed with powerful flavors on the inside. And while there may not be a universal term for this type of food, many cultures around the world have their own unique version of this and for our purposes, we’ll just call them dumplings. Let’s take a trip around the world and discover all the goodness that can be hidden inside!
China — Jiaozi
The first type of dumpling that comes to my mind is the Chinese dumpling, Jiaozi. While these found their origin in China, many other eastern Asian countries have their own version of these umami dumplings. All jiaozi are typically formed with a thin, rolledout dough, but fillings can vary from meats such as chicken and pork to seafood and vegetables. The choices don’t end with the filling—preparations include steamed, pan-fried, or even boiled.
South America — Empanada
This flavorful pocket is one of our favorites. Empanadas can be found in an array of Latin cuisine and while its official origin is unclear, many food historians point to Argentina as the creator of the empanada. The term empanada—or bread wrapped—is often a small, hand-held dish that can be fried or baked and is traditionally stuffed with ground meat. Today across the world, you can see chefs are getting creative with empanada stuffings. We’ve even tried buffalo chicken and banana chocolate empanadas at Empanada Mamas in New York City.
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Poland — Pierogi
This little dumpling doesn’t necessarily get the hype it deserves in America but is one of the foods that Poland is most known for internationally. The base of a pierogi can be made from flour noodle dough or flakier pastry dough. Today, they are known to be stuffed with potatoes and boiled in saltwater but actually, in their original form, pierogies were cited to be stuffed with kidneys, veal fat, greens, and nutmeg! Like other dumplings, pierogi lend themselves to creativity when it comes to fillings and cooking methods. Overall though, they can be eaten and served cold, hot, or even baked. The consistent factor with pierogies is that they are a comfort food for many and reminds people of home and their culture.
Italy — Ravioli
While this type of dumpling may not be the first that comes to mind, it is sure to be a crowd-pleaser. Ravioli is a pasta-based dumpling and can be filled with anything from spinach and cheese, beef, or even butternut squash. This timeless traditional Italian dish originated in the 16th century and in northern Italy. They are often filled with pumpkin and almond biscuits! Ravioli can be served in traditional tomato sauce, sage butter, or balsamic glaze.
India — Samosa
The Asian trade market delivered this tasty street snack to India centuries ago. Because India is home to diverse people and cultures, the samosa can be extremely different depending on where in India it is found. One thing always remains consistent, the samosa is flaky, triangle shaped, deep-fried, and deliciously stuffed. Typically, samosas are hearty with minced meat and onions. India is also home to many spices, so you can find delicious flavors such as coriander, pepper, and carraway in most samosas. No matter where you come across samosas you are sure to get a kick out of it.
This is just the beginning of a long list of appetizing stuffed dumplings from around the globe. Other notable mentions include the Jewish blintz, Brazilian coxinhas, and Mexican tamales. While the vessel and stuffing varies widely depending on the native foods and cultural cooking styles, I think we can all agree that there is a dumpling somewhere out there in the world for all to enjoy. The basic idea of a stuffed dough leaves room for endless creativity in the kitchen. So get cooking, and more importantly, get eating!
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Endless Pestobillities
10 Ways to Incorporate Pesto Written by Gabby Sadowski | Illustration by Jordan Schek
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ave you ever bitten into a sandwich and been rewarded with the taste of green, garlicky goodness? That bright green spread was most likely pesto. With its roots in Genoa, a region in Northern Italy, pesto traditionally consists of crushed garlic, basil and pine nuts. This delectable trio is then blended with parmesan cheese and olive oil. Pesto is one of the most versatile spreads and can be incorporated into almost any dish! And increasingly, pesto has been making its way into so many dishes and recipes. The rich herby taste of pesto adds a surprising burst of flavor to any meal! While the traditional pesto recipe is pure perfection, some people are taking culinary liberties and adding their own unique twists. Kale, broccoli and even cilantro are taking the place of basil and taking pesto to new heights. With all these choices, there are endless ways to incorporate this spread into your next meal. With so many options, we have decided to highlight our top 10 ways you can add pesto to your next meal.
Pasta Sauce Why not ditch the marinara sauce and mix up your next pasta dish by adding pesto! The heavenly coat of pesto will add new flavor to your tortellini, gnocchi or pappardelle dish.
Pesto Eggs This combo blew up on TikTok, and we just had to try it. Pesto eggs take breakfast or brunch to the next level. When scrambling or frying eggs, add pesto! It is a great way to spice up your traditional scrambled egg dish.
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Pizza Move over white pizza. Pesto pizza is on the rise, as the strong garlic and beautiful green hue adds depth to any pizza.
Sandwich Spread One of the most classic ways to incorporate pesto is on a sandwich. A classic sandwich combo of pesto, tomato and mozzarella - you can't go wrong!
Pesto Mayo Pesto Guacamole Everyone loves guacamole and pesto, so why not combine them? Spice up your traditional guacamole by adding some pesto! It makes a great dip for tortilla chips, veggies or bread.
Garnish A Soup Pesto makes a great soup garnish. Adding pesto creates a garlicky, herby flavor that adds the element of surprise to a warm soup.
Salad Dressing Pesto can be incorporated into salad dressing too! It adds a fresh lemon, garlicky flavor to any salad!
Who needs avocado toast, when you can use pesto instead. Our favorite bread for pesto is focaccia.
Pesto Mac and Cheese Combine the ultimate comfort food with the flavor of pesto, and you will have a must-have meal for years to come.
Pesto Stuffed Poultry Pesto can be stuffed in all sorts of meats, such as chicken, pork chops and tenderloin.
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&
The Art Uses of Tea
Want to learn more about the properties, varieties and uses of tea? Here is what to look for. Written by Ireland Walker | Illustration by Chloe Perline
Drinking tea has several benefits and is known for having fragrant hues, a variety of flavors and most importantly being infused with caffeine. Tea is a staple for college students to de-stress, help with sleep and heal a cold. The art of tea is found in its ability to be made multiple ways; tea can be made by heating up a mug or pitcher of water and steeping or soaking the tea bag in the warm water until the leaves, spices and herbs from the bag colors the water. The water can be heated up in a tea kettle on the stove or even in the microwave. After the tea has been steeped, you can remove the tea bag and drink as is or add milk, sugar or honey.
Here are three familiar teas that can be most useful for students, especially during the cold weather, finals week, or just a night in: : •
Chamomile Tea
•
Green Tea
•
Oolong Tea
Chamomile tea is one that is noncaffeinated and used to help reduce anxiety and improve sleep. It can also help with menstrual pain and relaxation. The art of Chamomile tea is found in its sweet taste and relaxing properties. Chamomile tea is made with dried flowers and is more potent than others. It is often paired with honey to 12 | baked
add something sweet to balance the drink, and milk of any kind or even a touch of vanilla can be added as well. Stay away from adding any medication to the drink, as it may give reverse effects.
Green tea is one used for healing the body and aids in weight loss and debloating. It is often green, yellow, or a brownish hue when brewed, which is where the drink gets its colorful name. Green tea can be paired with honey and sipped throughout the day in order to keep caffeine levels up, but it can make it difficult to fall asleep at the end of the day. It is best to drink in the morning, and its beauty lies in its properties and Chinese origin.
Oolong tea is a traditional Chinese tea used for reducing stress, balancing glucose levels in the body and stimulating the digestive system. The art of Oolong tea is rooted in its ability to boost metabolism and its concentration of antioxidants that move along food. Oolong tea can bring very light flavors or even a vegetable-like taste. People tend to drink it without additives to prevent any extra thickening or sweetness, so leaving out milk of all kinds is suggested. Tea does not always have to be used for the purpose of healing, as it can also be used for its natural flavors, its ability to be enjoyed warm or chilled and its variety of combinations with extra flavors and thicknesses. Whether you are looking for something to drink before bed or want to drink tea for health reasons, the art of tea is very expansive and versatile.
Where to Buy Tea: Tea can be purchased at small markets, large grocery stores, at fast food chains and several restaurants. Most stores sell brands like Tazo, Lipton and Yogi, which are sold in individual bags and are meant to be brewed at home. There are also pre-packaged brands of tea sold in stores. This includes Honest Tea, Pure Leaf, Snapple and Gold Peak to name a few, but those are often filled with additives and sugar for sweetness. As previously stated above, most fast food places offer tea at their restaurants, usually sweetened with sugar or unsweetened. To name a few: • • • •
McDonald’s uses a blend of orange pekoe black tea. Wendy’s uses green tea. Taco Bell uses Lipton tea. Tim Hortons uses black tea.
Tea is not a replacement for any pharmaceutical medication or remedies for health issues.
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Luna Cafe
is the Cat's Meow A Closer Look Into One of Syracuse’s Cat Cafes Written by Emma Knauf / Photography by Megan Jonas / Illustration by Jasmine Ni
E
ver wanted to enjoy some baked goods and coffee while watching and playing with cats? Then a cat cafe might be the “purrfect” place for you! In the past few years, cat cafes have been the latest craze, giving people the opportunity to eat, relax and hang out with cats. If a cat catches your eye, some cafes even allow customers to adopt the cats as well. Cat cafes have taken over the world, and they have taken over Syracuse as well. We had the opportunity to interview Josh Davis, owner of Luna Cafe, a cat cafe right here in Syracuse. The cafe officially opened its doors on August 28, 2021, and it is not only unique for its furry friends, but its concept as well. Instead of selling common cafe food, such as bakery items with coffee and tea, the cafe actually sells authentic Japanese cuisine. When asked about the most popular food items sold, Davis mentioned the Okonomiyaki Pizza, Sake Chicken, Meatball Sundae, and Mochi stuffed cookies. Davis had been cooking for over 20 years and had his own cat, Luna, for almost just as long. His love of cats and an experience he had while on a trip stirred his interest in bringing the combination of a Japanese restaurant and cat lounge to Syracuse. He said, “For the longest time, I wanted to bring
something different to Syracuse, but couldn’t find the right fit. Once I went to Japan a few years ago and went to a cat cafe there, I knew we needed our own cat cafe that was both a restaurant and cat lounge, just like in Tokyo.” The pandemic was definitely a major obstacle for the cafe. Davis wanted to open Luna Cafe in 2019, but the opening date kept getting pushed back. There was also lots of paperwork and problems that had to be resolved as well. Davis said, “Because we are an actual restaurant and not considered a retail shop or bakery, we had to do a lot more investments into the building,” Despite the success of cat cafes around the globe, there is the concern that the cafe environment may not be safe for the cats. Some people worry that keeping many cats in a confined space with people constantly coming in and out is not enjoyable for them. In response to this, Davis said, “We work hard to make sure they are never stressed and are always well taken care of. We always have a cat handler working in the room to make sure they are safe and happy. We also have a cat zone that we ask customers not to go into to give our cats a break area to be alone if need be.” The best part about running the cafe? For Davis, it is being able to bring such a unique concept to Syracuse. “Most cat cafes in the states offer small baked goods and coffee, but I wanted to bring an authentic Japanese cat cafe experience with full meals and a cat lounge too,” he said. Being able to finally open the cafe has also brought him happiness. He said,
To see people so happy when they leave is my fuel to keep going, especially if it’s a tough day or week. The cafe is a wonderful place for students to stop by for a quick study break and a good meal, and maybe even adopt a new furry friend. Davis wants to make the atmosphere calm and welcoming for all customers. “That’s why we encourage students to bring their laptops and use our Wi-Fi. Even if you just want to sit in the cafe area, have bubble tea and hang,” he said. If you are looking for your next study spot, your new favorite restaurant or just want to spend some time with cats, then “purrhaps” Luna Cafe is the right place for you. spring 2022 | 17
Baking to End Hunger
Written by Meg Aprill Photography by Erica Legaard
Syracuse University students come together to bake for Challah for Hunger and raise money to end college food insecurity.
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ooking and baking has always had a special way of connecting with people, but did you ever think that cooking with others could be a way to prevent food insecurity? Through a program at Syracuse University called Challah for Hunger, students are coming together to bake and sell challah to raise money to combat on campus hunger along with other urgant social challenges in their local community. According to an article by the Leadership Conference Education Fund, food insecurity is the limited or uncertain ability to obtain nutritious food due to lack of financial resources. This can impact eating patterns and reduce the amount of food people eat. A study done by Temple University’s Hope Center for College, Community, and Justice found that approximately 45% of college students surveyed deal with food insecurity. On their website it says that Challah for Hunger is an international organization founded by Eli Winkelman in 2004 to take action against campus hunger. Now, there are over 80 chapters of Challah for Hunger at college campuses across the globe and they recently changed their name this year to Nuzan. Food insecurity has remained a prominent issue for college students across America. Jordan Greene, former president of the Syracuse Chapter of Challah for Hunger, says that once a month on a Wednesday, Thursday and Friday students from all backgrounds come to Hillel to help prep, bake, and sell challah to raise money for Meals on Wheels and Swipe out Hunger. Anyone
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is welcome to help with the Challah for Hunger bakes each month. Information is always available on @syrchallahforhunger on Instagram. Greene says that on Wednesdays, students get the flour, eggs, and yeast to make the dough and have it sit overnight. Then, on Thursday, student volunteers return to break the challah and create fun flavors like cinnamon sugar, plain, everything but the bagel bites, and some seasonal specialties. Finally, Friday is when they sell the challah on campus at hillel. Greene says that price depends on the flavor, but it usually ranges between $3 and $5. During COVID-19, Greene says that Challah for Hunger died out for a little while. But last semester, students like Greene became passionate about bringing back such an important organization to Hillel and the Syracuse community.
“Philanthropy and community service have always been at the center of my identity,” Greene says, “I love to start things back up from scratch and I couldn’t wait to revitalize the passion our community has for baking challah for hunger.” According to Greene, there were only three board members last semester: a baking coordinator, a treasurer, and a social media director. They began partnering with other organizations like the service fraternity Alpha Phi Omega to help with the bakes which drew more people to the organization. Now, the Challah for Hunger board is made up of twelve people and the organization only continues to grow. Greene says, “I think that like people from different organizations and backgrounds kind of come together over one cause, and it is really great.”
FEED ME PURPLE BANANA, AND TELL ME THAT I’M PRETTY Written by Eve Neider Photography by Tori Sampson
Let me hear you say, this shit is bananas B-A-N-A-N-A-S This shit is bananas B-A-N-A-N-A-S Gwen Stefani has said it herself, there is a new açaí (ah-sigh-EE) bowl, and it is the shit! With the biting wind blowing in your face and the heavy snow up to your ankles, do you wish you were at the beach with the cloudless, sunny sky and the sound of the washes gently crashing on the shore? Purple banana is the perfect place to take you to that fantasy! Purple Banana, named after the shop’s common ingredient (banana) and the purple color of the açaí berry, is the first açaí bowl shop in Syracuse! Located next to Varsity Pizza, it offers a wide variety of food from açaí bowls and oatmeal to soups and salads. There is also coffee and lemonade, as well as juices and smoothies! Everything is 100% gluten and dairy-free, and 98% vegan (some toppings aren’t). There is truly something for everyone located right near the campus! Owner Luke Nicolette said he decided to open a locally-owned açaí shop because “One: I wanted to chase a dream and do good things in the world, and I knew I could have a greater outreach as a business owner. And to do something fun, positive, and something I could feel good about. Two: there is a need in the area for it.” It might be tempting to grab a warm Insomnia cookie or be drawn in by the smell of Five Guys, but follow the purple lights to this shop, and you won’t regret it! The ambiance is vibrant, with upbeat music, natural light, spray paint on the walls, and purple everywhere. The modern, fresh aesthetic provides the perfect environment to study or hang out with friends, but they also have a to-go option. There is a sign that says, “feed me purple banana, and tell me that I am pretty,” which screams
what we are all thinking. Purple Banana is the ultimate place to satisfy that sweet craving along with getting those essential nutrients. The owner wants customers t0
“ have a fun, uplifting experience
and obviously get food they feel good about eating, that can give them more energy and an experience that gives you a positive feel. It’s healthy food, it’s colorful, it’s bright, it’s positive!
“
There are different types of bases you can get for whatever mood you are in. A purple banana base consists of açaí and banana mixed together. A green base is a mix of pineapple, kale, spinach, and banana. You can also get a coconut, sweet açaí, or pitaya base. If you don’t like the house bowls, you can create your own with any base and your choice of three of the 33 topping options such as goji berries, peanut butter, and chia seeds! There are four different salads which are all vegetarian and each made with unique ingredients. For all the coffee addicts out there, you can get decaf, nitro cold brew, or a regular coffee. I created my own bowl with a green base, granola, peanut butter, mango, and banana and it was everything I could have dreamed of! The fruity smell and beautiful toppings display had me salivating. The bowl itself was delicious with fresh fruit, crunchy granola, and nutty, smooth peanut butter. I could barely taste the kale or spinach. Luke’s personal favorite is one of the salads called the prodigy. The best seller is the create-your-own bowl, although the “proxy” and “nuke” are the most popular house bowls. The hidden gem on the menu is the coffee, which is roasted locally and picked custom by the owner. He calls it the “best in town.”
Acai bowls are the new “it” food. From their vibrant beautiful colors to their delicious sweet taste, it is no wonder why people are putting down the bread rolls and picking up the açaí bowls. Açaí berries originate from the South American rainforests and grow on açaí palm trees. They spring 2022 | 21
are full of antioxidants that build up your immune system, which is perfect for the frat flu or Covid that spread like wildfire on campus. It is also high in calcium that keeps your bones, heart, and muscles healthy and strong as well as healthy fats like omega-3 fatty acids, which can decrease your risk of heart disease and high cholesterol. Purple Banana also strives to also help the local community. They are currently trying to get involved with Golisano Children’s Hospital by selling patients' artwork in the shop and donating the proceeds back to them. When someone buys a piece, Purple Banana matches their donation. They also want to give free bowls to the patients to brighten their day. Customers can always look forward to weekly smoothie and bowl specials. They recently had a Valentine's special with a strawberry base. Luke wants to expand the business in the future by doing events, catering, selling merchandise, and delivery service. A loyalty program is in the works where customers are rewarded with points for coming in consistently. Purple Banana is open Monday-Saturday from 10 am-5pm, so you can stop by for an energizing start to the day, a midday snack, or end of day treat! This is a place you will definitely want to put on your to-eat list. Luke wants Syracuse students to know that “they are our customers and we care about them. We want this to be a customer-driven business, so we love the feedback, engagement, and we appreciate the loyal customers. We are always going to evolve the business for what we see fit.” Purple Banana is the perfect escape from the cold Syracuse days, so sit back, relax, and enjoy a glimpse into summer with an açaí bowl!
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a mini cupcake empire How an SU grad turned being fired into her dream job Written by Grace Doule and Meg Aprill Illustration by Chloe Perline
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etting fired from a job and having to re-evaluating your career can be like starting from scratch on a recipe that failed the first time around. But for Melissa Ben-Ishay, a Syracuse University alumni, starting from scratch was exactly what she needed to find a career in something she was truly passionate about—baking. Ben-Ishay took a childhood love for curating all things sweet and turned it into her own mini-cupcake empire by starting her own company Baked by Melissa. According to her website, Ben-Ishay worked as an assistant media planner at an advertising agency in New York City before her cupcake-world domination. She says she didn’t feel passionate about her work in advertising, and ended up being fired from her firm. This gave BenIshay the clean slate she needed to whip up a new career aligned with her love for baking. Ben-Ishay says in an interview with Forbes that she started this journey by experimenting with new flavors, and incorporated her iconic tie-dye cupcake, which was already a favorite among her friends and family. Throughout this trial and error period, Ben-Ishay also perfected the aesthetic of her cupcakes. She says she wanted the cupcakes to be mini so that customers could enjoy more than one. Ben-Ishay says she worked with her brother to come up with the company name; he insisted that it should have a personal touch. Baked by Melissa was a simple suggestion, but it stuck.
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Ben-Ishay has always seen Baked by Melissa as a collaborative effort. According to her interview with Forbes, he start of the company was encouraged by her brother, the logo was designed by her friend, and she even met her husband, Adi Ben-Ishay, at the opening of their first location. After much success with catering gigs, she says on her website that in 2009 Baked by Melissa opened their first retail location, a pickup window in SoHo. Ben-Ishay says that her company now has 14 retail locations in New York and New Jersey and ships nationwide. Baked by Melissa has seen immense growth and success over the past 11 years. BenIshay’s cupcakes have been highlighted by many sources— USA Today, New York Post, Business Insider, CNN, and Forbes—as some of the best treats and gifts to send to your loved ones. Melissa also wrote and published her first cookbook, Cakes by Melissa: Life is What You Bake It, in 2017. Ben-Ishay has recently become CEO of Baked by Melissa. According to her website, she was asked to fill the position by her board of directors in December of 2019. She led the company through the pandemic and came out stronger on the other side. Baked by Melissa’s TikTok account was extremely popular during COVID-19 and now has over 306,000 followers.
Being a woman, business-owner, and mother has affected how Ben-Ishay sees her business. She says that strives to use her work for the greater good by ensuring her company empowers women. Ben-Ishay has also pushed Baked By Melissa to partner with many female-focused charities like Girls Inc., Every Mother Counts, and Dress for Success. In 2017, Ben-Ishay even started her own advocacy campaign, Side With Love. Side With Love has one simple goal—spread kindness. As part of the initiative, Baked By Melissa planned to give away 100,000 cupcakes for free to customers to send to loved ones. They ended up giving away 150,000 cupcakes. Some other philanthropic organizations Baked By Melissa has partnered with as well are Girls Opportunity Alliance, MakeA-Wish, Get Out The Vote, and The Center NYC. The power of Baked by Melissa’s cupcakes is undeniable. Not only has Ben-Ishay built an empire of delicious sweet treats, but she has used her success to instill positivity and empowerment in the communities around her.
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SLICE
behind the
A Brief History of SU’s Favorite: Varsity Pizza Written by Sophia Leone | Photography by Nina Gerzema
Varsity Pizza, situated between Purple Banana and Down Under Leather, is a renowned landmark of Marshall Street. A local hot spot for students, alumni, and visitors to gather and enjoy freshly made pizza, Varsity is a staple of the university community.
Without fail, you can always count on Varsity for your daily dose of orange spirit. Photos of athletes line the iconic blue and orange interior walls of the restaurant. And everyone knows it is the place to be before every Orange game and after every win for some victory pizza and beer (try the Varsity Special if you’re feeling more adventurous than plain cheese). But the legacy of this family-owned and operated business is a long one and has a rich history that many of its pizza-loving customers may not know. 26 | baked
Varsity took up residency in Syracuse in 1926 with Greek immigrant Jerry Dellas. Originally however, it wasn't pizza he was dishing out. Dellas stood on the corner of Marshall Street selling simple peanuts and popcorn to pedestrians. When the opportunity arose to move into a brick-and-mortar store, he purchased a house where he opened a fully-functioning coffee bar and restaurant. Dellas and his four sons lived in the apartment above, working as a family unit to operate the joint. During the second world war, three of Dellas’ sons were drafted, leaving him and his one remaining son to run the business. After their service, the three Dellas brothers luckily came back to work and became students at SU. After many years of serving locals, Jerry Dellas sadly passed away in 1952. Of course the Dellas brothers stayed and kept the business running. As Varsity became more popular, the family knew they needed to keep up with the influx of new customers. To meet increasing demands, they renovated the restaurant into a cafeteria-style establishment, keeping up with the rising trend of fast-food service. This was the first, but certainly not the last, renovation to the restaurant. In the 70s and 80s Varsity was again remodeled, turning it into the hub for all things SU sports. In more recent years, cousins John and Jerry Dellas, the third generation, purchased the restaurant along with owning other well-known Marshall Street institutions like Fagan’s Pub. The Dellas family heritage is what makes Varsity so special, and probably what makes the pizza taste so good too! As soon as you walk in you feel connected to the Syracuse University community and culture.
So next time you go in for a slice after a basketball game, know you’re also biting into Syracuse’s very own slice of the American dream.
vars
How to
Eat Local NY Written by Meg Aprill Photography by Corey Henry
eat local
kristi
NY card
in h.
Oh My Darling offers both a full restaurant and bar
If you consider yourself to be a foodie, then you know that adventuring to local restaurants and trying out the menu is an important part of supporting small business owners. During COVID-19, many restaurantes struggled to stay open with the multitude of regulations put in place by the government. Curfews, ever changing capacity rules, and being able to only do delivery or pick up severely impacted the restaurants across the country, but especially in the state of New York. These past two years have hit many small family owned restaurants hard, and it is our job as foodies to keep those local businesses alive. Initiatives like the Eat Local NY were built to encourage food lovers in Central New York to eat at and support local restaurants in order to keep these small family owned businesses alive.
What is the Eat Local NY Card? According to their website, Eat Local NY is a marketing campaign founded by Anthony Tringale in 2016 in Syracuse, NY. Their mission is to dedicate their services to help local restaurant owners grow their business through advertising and helping customers find the best restaurants in Central New York. The way it works is an Eat Local NY Card offers a $5 discount on purchases of $25 or more at participating restaurants. Cards cost $25 per person and they can be ordered online or bought in local CNY stores like Wildflowers in downtown Syracuse. When you visit an Eat Local New York restaurant, show your card to receive the $5 discount.
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A busy Friday morning at Water Street Bagel Co.
Glazed and Confused makes these fun donuts fresh everyday
What Restaurants are Participating in Eat Local NY? The Eat Local NY website indicates that there are over 145 restaurants across New York that are a part of the campaign. Many restaurants can actually be found in Syracuse and the Central New York area because that is where the initiative originated, but Eat Local NY has expanded to restaurants in Western New York, the Hudson Valley, and even some select locations in New York City. Syracuse favorites including Water Street Bagel Co., Recess Coffee, Oh My Darling, Glazed and Confused, Phoebes, Peaks Coffee, and more all are included in the Eat Local NY Card. To know which restaurants are participating members, cardholders can check out the Eat Local NY website or download the app as well. The Eat Local NY campaign has been an important step in helping local restaurants stay afloat during COVID-19 and throughout this post-COVID era foodies are attempting to navigate. Initiatives to support small businesses is an important way to allow restaurateurs and chefs to continue doing what they love while also inspiring the people of New York to try new things and adventure to different places. As a state that prides itself on its food and restaurants, there is no better way to learn more about New York than to eat local and dive into the diverse local food scene. Peaks Coffee is a trendy spot below the 505
Peaks' take on a seasonal avocado toast with sprouts and pickled onion
TALES OF A FOODIE IN
LONDON A day in the life of a Syracuse student’s restaurant adventures abroad. Written and Photographed by Sydney Bergan
I
stood in the aisle at the M&S Grocery around the corner from my flat, consumed by confusion. The container of strawberries I picked up only contained six strawberries. Granted they were six of the most gorgeous strawberries I had ever seen in February but I was once again reminded that I was no longer in the land of supersized portions and extra value grocery items. As a temporary London local studying abroad in the city this semester it’s easy to feel like I have every restaurant at my fingertips. And while this may be true (everything’s only a short Tube ride away) I’ve had to adjust to making my own food with the much smaller British portion sizes. Since people are responsible for walking their groceries back to their flat you hardly see a local Londoner using a shopping cart, instead opting for a handheld basket and putting their groceries in backpacks and totes.
While I’ve become a master at navigating around my flatmates in our communal kitchen that's not to say I haven’t been able to experience some of the most delicious meals at restaurants around the city. It’s just important to remember that whatever you’re spending in British Pounds it’s quite more in US Dollars. Also that the portions are nowhere near as big as that you may see in the US. That being said here are some of the top places I’ve visited so far...
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My Place Soho Breakfast
This hole-in-the-wall coffee shop is hidden behind the usual hustle and bustle of Oxford Circus, also known as Soho. A few streets adjacent to the shops it welcomes you in with the strong smell of Italian coffee and extremely kind staff. The outdoor seating makes you feel like you’re people watching at a cafe in Paris. Perfect after a workout at one of the many boutique fitness studios in Soho (SoulCycle and Barry’s Bootcamp are two of the most prolific) the breakfast menu provides vegan and dairy-free options. Recommended item: The chai latte with oat milk! It’s the perfect amount of cinnamon without being too sweet.
All Bar One
Lunch/Dinner/Drinks I was skeptical of this restaurant at first as it’s right next to a major tourist attraction: the London Eye. I was worried it would be too kitschy and a tourist trap, but it ended up being one of the best lunches I’ve had in London so far. You order using a QR code at your table and can choose from nutritious salad bowls, sandwiches, burgers or a wide variety of entrees. The restaurant itself is Instagram-worthy, with beautiful lighting and silky velvet booths. Recommended item: Trio of fries to share! You can get fries with smoked paprika and saffron aioli, truffle oil and rosemary fries and sweet potato fries with sour cream.
Via Emilia
Italian Dinner The Shoreditch borough of London is extremely up-andcoming, with plenty of shopping, cocktail bars, and restaurants. This Italian restaurant is tucked away in one of Shoreditch’s side streets and serves fresh homemade pasta in its tiny dining room which is practically in the restaurant’s kitchen. The light and airy rolls resembled fried dough and were served with a creamy spreadable cheese. The nine pastas on the menu stretched from Spaghit à l’ai, oli e pavrónzin (or spaghetti with oil and garlic) to the more complicated Turtlèin in brôd (pork loin ravioli). Accompany your meal with their house wine Lambrusco, a sparkling red wine. Recommended item: The taiulén cun furmaj ad pìgura cun e' pévar, or cacio e pepe, was melt-in-your-mouth-talk-to-yourfuture-children-about-it-good. spring 2022 | 35
The Secret Life of Syracuse Bees What’s the buzz about SU honey? Written by Anya Sywulak | Photography by Erica Legaard
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eet the honey bee. Golden yellow and brown with fluffy, oval bodies, honey bees are responsible for pollinating a third of all our food. Unfortunately, honey bee populations have been on the decline in recent years. It’s not looking good for these adorable pollinators. Without honey bees, we could see some of our favorite produce disappearing from grocery store shelves. Imagine a world with no almonds, cherries, blueberries or cucumbers. Luckily for us foodies, people are working to save the bees, including some at Syracuse University. In 2019, public health professor Lisa Olson Gugerty had an idea to bring honey bees to Syracuse University. With help from the Campus as a Lab for Sustainability (CALS) Grant, six hives were placed on SU’s South Campus containing about 300,000 bees. Proposed to start in the Spring of 2020, Olsen-Gugerty said the onset of the COVID-19 pandemic threw a wrench in her plans. Despite all that, the SU honey bees still had a pretty successful first year, and that first batch of honey sold out in a matter of weeks. “The bees are gathering the majority of their spring honey from Linden and basswood trees, and so the honey has a very distinct color and smell and taste. It's pale, pale yellow, like golden with a green hue to it and it smells like menthol. The first time I opened 36 | baked
up the spinner…it was just a big waft of like a menthol cough drop, it is the most amazing, delicious and unique scent. And then you taste it and it's just amazing.” Olsen-Gugerty says of the honey. Last year, the hives produced seven and a half gallons of honey in the spring and another five in the fall. Spring and fall honey tastes different, so I would recommend trying to get your hands on a bottle of both before it all sells out. 2021 was an unseasonably wet summer where the bees tended to stay indoors, but hopefully in future seasons the yield will be larger and there will be more honey to go around. But the honey and the bees are just a small part of a much larger sustainability plan being put in motion at SU. As the sustainability coordinator for the university, Meg Lowe was able to get the school registered with Bee Campus USA, an initiative by the Xerces Society. The name is a little bit misleading, as you don’t actually need bees to participate. The goals of the program are to increase quantities of native plants, provide nesting sites for native pollinators, and reduce the use of harmful pesticides. “When we looked at the campus, what we found was that there were a lot of similarities for the requirements and things that we were already doing, which is why it was so easy. We didn't have to reinvent the wheel. It was one of those things where we're like, well, we're already
doing this, why aren't we getting credit for doing this?” Lowe says of the affiliation with the program. The only thing left to do was create a native wildflower garden. She applied for a grant from the Xerces Society to receive 750 native wildflower plugs, and in 2021 planted a beautiful garden by the carriage house on South Campus. If you’re interested in growing some native plants yourself, Lowe and the sustainability team hand out herb seeds and a little container to plant them in to students on the promenade in the spring! She hopes to make that a tradition, so look out for them when the weather is nice. In an ideal world, Lowe wishes all of campus could blossom with native flowers. “An echinacea is just gorgeous [as a tulip]. You know, European flowers are really pretty and the lilac is the state flower. Yeah, that's European and it's not native New York.” Although many, myself included, look forward to the tulips that pop up on campus in the spring, filling the campus with more pollinator-friendly flowers would benefit everyone in the long run. Lisa Olsen-Gugerty is also looking towards a future SU campus that is more bee-friendly. She is already increasing her operation to eight hives for the next season, but in her master plan there would be observation hives in the Falk building where you can see into the honeycomb structure the bees are building, as well as hives throughout main campus. She would also love to see enough
bees to create a honey house and student bee club. To those who may be afraid of having that many bees flying around, OlsenGugerty says this:
“
Bees are not aggressive. Honey bees are fairly docile. If you don't bother them they're not going to bother you.
”
All proceeds from the SU honey go right back into sustainability management at the university. Syracuse University has a goal to be completely carbon neutral by 2040 and Meg Low thinks “we're on a really good path to make those improvements happen in a way that is fiscally responsible and socially responsible as well.” By purchasing the $12 honey, you are supporting our school’s efforts in being a leader in climate sustainability, as well as enjoying a flavor that is also native to our lovely orange university.
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HIDDEN GEMS IN SYRACUSE Bored of Starbucks and Dunkin? Look no further than this list of other fun coffee spots! Next time you have a caffeine craving, maybe think of trying out somewhere new. Written by Jenna Byers | Photography by Megan Jonas
The Kind Coffee Company Sunshine mural on the outside, antique store on the inside — this is no ordinary antique shop, it’s actually the Kind Coffee Company located in our very own Syracuse, NY. When walking into this place, you get an experience specifically curated by the owner, Doug Nicolaisen. If you get the opportunity to chat with him, Doug explains where he gets his beans, how he makes his coffee, and makes you feel right at home. Keep cash on hand because it operates cash-only, and even though they only serve hot coffee, Doug adds his very own honey-sugar mixture and cream making it an extra special cup of joe. Even for those who don’t typically drink hot coffee, this cup is a game changer. If you’re looking for a fun time and a high quality coffee, we definitely recommend the Kind Coffee Company.
Freedom of Espresso Located less than ten minutes from campus, this is the ideal study spot. With spread out tables, and a calming ambiance, this coffee shop has tons of tea and coffee to choose from. If you walk another minute from the cafe you’ll find Boulangerie. I happened to stumble on this very cute spot when I found the Freedom of Espresso. With a fun neon sign out front, this place radiates good vibes. I decided to try the tomato soup, though there are various sandwich and soup selections available. It was delicious and I totally recommend it.
Recess Coffee You may have heard of this one, as there are multiple locations around, but our personal recommendation is the shop on 429 Ulster St. There’s an adorable local store called BeeKind Syracuse right next door that is a great place to go into after you grab a delicious hot chai latte (my favorite drink). If you are looking for a closer stop though, the Westcott location is just a 20 minute walk from campus and it’s a great study spot!
Loka Leaf Tea Lounge Finally, you have to try the Loka Leaf Tea Lounge if you are willing to drive about twenty minutes to Cazenovia. Although this one isn’t technically located in Syracuse, it’s definitely worth the road trip. This tea lounge has super chill vibes and offers a wide variety of tea. The owners are so nice and treat you just like family as soon as you walk in the door. We got the chamomile tea and I can absolutely see a second trip in my future for another wonderful cup. spring 2022 | 39
Grandma's Cookbook
Ways to bring your Grandma’s cooking to college Written by Caitlin McGonagle Illustration by Kayla Tomlin
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f you are lucky enough to have a Grandma that cooks for you, surely you have a list of her favorite dishes filed away in the “Favorite Grandma Recipes” folder of your brain. Since I have four Grandma’s, I have folders overflowing with recipes that remind me of how loved I am. Cooking on a shoe-string budget with limited resources is a challenge but I am here to tell you it can be done. Your Grandma’s favorite recipes can be streamlined to fit the lifestyle and budget of any busy college student. As I have adapted to student life at ‘Cuse so too have I adapted my fav recipes to make them “student-friendly” and easy to whip-up on a student schedule and budget.
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MOM-MOM’S APPLE CAKE Ingredients for apple layer: ½ cup peeled chopped apples ¼ teaspoon all-purpose flour 1 tablespoon packed brown sugar 1 pinch cinnamon Ingredients for cake batter: 2 tablespoons of unsalted butter 5 tablespoons of all-purpose flour ½ teaspoon baking powder 2 tablespoons granulated sugar 1 pinch cinnamon 1 pinch salt ¼ cup milk ¼ teaspoon vanilla Instructions: 1. In a small bowl mix together dry ingredients for the cake batter 2. Place butter into a large, microwave safe mug and microwave on high for 30 seconds 3. Pour the melted butter along with milk and vanilla into the bowl of dry ingredients; mix together with a fork and set aside 4. Add the chopped apple, brown sugar, cinnamon and ¼ tsp of flour to the bottom of the same mug used to melt the butter. Stir together until sugar and flour distributed coat the apple 5. Microwave the apples on high for 45 seconds, or until slightly softened and look moist. Stir again. Pour the cake batter on top of the apples, do not stir. 6. Microwave again on high for 90 seconds. If the cake is not done, microwave in 10 second increments until it is cooked through. Either unmold the cake onto a plate or serve right from the mug! MA’S CHICKEN CASSEROLE Ingredients: 1 whole rotisserie chicken 1 can cream of mushroom soup ½ cup butter 1 pint of sour cream 1 cup chicken broth 8 oz stuffing mix Instructions: 1. Preheat the oven to 350 degrees. 2. Take meat off rotisserie chicken and combine with sour cream and soup. 3. Pour chicken mixture into a casserole dish. 4. Make the stove top stuffing mixture according to the package. Combine with butter and broth. 5. Spread the stuffing mixture on top of the chicken mixture in a casserole dish. 6. Bake for 45 minutes or until hot and bubbly. 7. Serve straight from the casserole dish and use the leftovers the next day for sandwiches and wraps!
GRANDMA’S VODKA SAUCE Ingredients: ¼ cup olive oil 1 small clove of garlic, diced ¼ green onion ¼ cup tomato paste ½ cup heavy cream 1 tablespoon vodka 1 tablespoon butter 1 teaspoon red pepper flakes ¼ cup parmesan cheese Basil, chopped, to serve Salt and pepper to taste Instructions: 1. In a large saucepan, heat the olive oil, garlic and onion. Cook until soft. Add tomato paste and cook until it appears darker in color. 2. Add heavy cream. Add vodka and cook through until evaporated. 3. Add red pepper flakes. 4. Keep stirring until combined. Season with salt and pepper. Remove sauce from the heat. 5. Cook pasta according to the package. Drain pasta and reserve ¼ cup of the pasta water. 6. Add butter to vodka sauce. Stir over a medium heat until the butter has melted and the sauce is “saucy”, says grandma. 7. Add pasta to the sauce and the pasta water as needed to thin it out. Add parmesan cheese and stir. Add more salt and pepper to desired taste. 8. Top with a sprinkling of parmesan cheese and basil to serve. GRAM’S BREAKFAST PB&J OATS Ingredients: 1/2 cup unsweetened plain almond milk 3/4 teaspoon chia seeds 2 tablespoons natural salted peanut butter or almond butter (creamy or crunchy // or sub other nut or seed butter) 1 tablespoon maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste) 1/2 cup gluten-free rolled oats (rolled oats are best, vs. steel cut or quick cooking) Instructions: 1. To a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup and stir with a spoon to combine. 2. Add oats and stir. 3. Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak. 4. The next day, open and enjoy as is or garnish with a dollop of your favorite jam!
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HOMEADE PASTA FOR
DUMMIES Written by Mariana Rufin | Illustration by Kayla Tomlin
There is no shortage of high quality prepared pastas at grocery stores, which makes it difficult to create a case for making your own, especially when it can appear so time consuming and difficult. While certain types of pasta are best left to the pros, fortunately there are many other types that require no fancy equipment, simple ingredients, and minimal prep. Before learning how to make pasta from scratch, it is essential to understand how different types of ingredients can make a difference in texture and taste. A popular misconception is that all types of pasta contain egg, and while having the perfect ratio of flour to raw egg does make a difference in terms of dough pliability, vegans can rejoice at the fact that it is by no means necessary to create a quality product. Regardless of whether eggs are being added to the dough or not, it is imperative to keep in mind what flour is being used in the process, as it will affect the dough's elasticity and plasticity. So, What Flour Should I Use? Semolina flour is a coarse flour made from durum wheat which is high in gluten protein. Gluten in flour controls how the pasta retains its shape while cooking, along with how sticky the dough gets. As an individual who has tried making pasta using both all purpose and semolina flours, having a sticky dough can result in a frustrating mess. Additionally, semolina flour is ideal for making heartier pasta shapes that need to hold thick sauces- think of a rigatoni or macaroni. ‘00’ or doppio zero flour is finely milled wheat flour that is best used for egg pasta. When 00 flour dough is kneaded with eggs, the protein in the flour forms actual strands of gluten, giving the pasta structure and strength. Unless you are planning on making a complex and delicate pasta shape such as ravioli or tagliatelle, it is not necessary to use 00 flour. All purpose flour is not recommended to make most types of pasta, however it can be accomplished with some extra work. For every cup of all purpose flour, add two whole eggs, and add water as needed in order to get a dough that is perfectly malleable without being too dry. For making traditional eggless pasta, strive to use semolina flour: for every 2 cups of semolina flour, use one half cup of warm water. An outlier to this rule is gnocchi, which can be made with the right ratio of potatoes, all purpose flour, and salt. 42 | baked
Eggless Semolina Pasta Equipment & Ingredients Sharp chef’s knife 2 cups semolina flour ½ cup warm water 1-2 tbsp olive oil Generous pinch of salt
Instructions 1. Combine flour and salt and prepare in a mound on a clean working surface. Create a large well inside of the mound. 2. Add water and olive oil, and gradually combine the flour with the water and oil using a fork. Continue to perform this action until the mixture is no longer at risk of spilling over the counter, and from there begin to knead vigorously. 3. Knead for 10 minutes until the dough is completely smooth, form a ball, and cover with plastic wrap. 4. Let the dough rest at room temperature for 30 minutes to allow the gluten to relax. 5. After 30 minutes of rest, roll the dough out into strands of ½ inch of thickness and cut at ½ inch increments. Each piece should be approximately the size of a quarter.
Shaping the Pasta From this step, the pasta can either be left as is or be molded into a more complex shape. To make a gnocchi shaped pasta, roll the nubs of dough against an outward facing fork to give the shapes their characteristic grooves. Making orecchiette is slightly more difficult: take a small piece of unshaped dough and scrape a butter knife into the dough along the edge of the counter in a singular motion. This should result in a curled up piece of dough. Next, flip this curled piece of pasta out to invert it. Enjoy the homemade pasta with a simple sauce, or create an elaborate dish to display your efforts.
unique waffle recipes that ...
AREN’T ACTUA
Check out these sweet and savory recipes to step up your waffle game. Written by Kristy Kim | Photography by Corey Henry
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ooking for some new crafty ways to use your waffle iron? Well you are in luck because we have compiled some of our favorite recipes for just that! All of these recipes are designed to be super easy to make and require very minimal effort, which is perfect for us busy students. Read along to learn some unique ways to make anything but your typical, generic waffles! If there is anything to takeaway from this article, it’s that you can “waffle” any food whether it be sweet or savory!
ALLY WAFFLES! MAC N CHEESE WAFFLES Ingredients:
Directions:
Boxed macaroni and cheese 2 tbsp butter ¼ c milk 1 ½ c. shredded cheddar cheese 1 egg beaten 1/3 c bread crumbs Cooking spray
1. Cook macaroni in boiling water for about 7 minutes. Strain and
You can use your own homemade macaroni and cheese recipe, but boxed macaroni and cheese also works to simplify the process!
set aside.
2. Add butter and milk into another saucepan and whisk well with
the cheese packet. Add back the macaroni and shredded cheese until melted Stir in the egg and breadcrumbs Preheat waffle iron Spray with cooking spray and scoop in small-ish macaroni balls. *We did about ½ cup per ball* - Sprinkle more cheese on top and close the top, because you can never have too much cheese! 7. Cook for about 5 minutes, carefully remove from the iron, and enjoy!
3. 4. 5. 6.
WAFFLED HASH BROWNS Ingredients:
Directions:
1 bag of Frozen shredded hash browns 2 eggs Cooking spray
1. Preheat waffle iron and spray with cooking spray 2. Combine eggs and frozen hash browns together until they stick together, but aren’t over-drenched with egg. The egg should just coat the hashbrowns in a thin layer. 3. Place mixture in the waffle maker 4. After about 2-3 minutes, they should be complete! Remove from the iron and serve with your favorite condiments!
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CINNAMON ROLL WAFFLES Ingredients:
Directions:
Pillsbury cinnamon rolls Cooking spray
1. Preheat waffle iron and spray with cooking spray 2. Place cinnamon rolls onto the center of the waffle maker. Make
**Warning: These rolls will be gone within seconds and it will most likely be the only way you would want to eat your cinnamon rolls from now on!
3. Cook for about 5-7 minutes to get the perfect crunch to your
sure they do not spread to the edges. (About 3 rolls should do) cinnamon rolls!
WAFFLE SMORES Ingredients:
Directions:
2 c flour 1 c brown sugar 1 tsp baking soda ¾ tsp salt 7 tbsp cold butter, cut into pieces 1/3 c honey 5 tbsp whole milk 2 tbsp vanilla extract 1 tsp cinnamon Marshmallows and Chocolate for assembly!
1. Combine the dry ingredients 2. Add butter and rub together to get a coarse, sand-like texture 3. Mix in the milk, honey, and vanilla until a dough forms. Add more flour if it’s too wet still.
4. Chill dough for at least 2 hours. 5. Roll out dough into a thin layer and cut into squares, about 4 inches depending on your waffle iron size
6. Cook for about 3 minutes 7. Top your waffled graham cracker with chocolate and marshmallows and close the top so that the chocolate and marshmallows melt!
This recipe require more effort, which makes this even more desirable
WAFFLE PB AND J Ingredients:
Directions:
2 slices of white bread Your favorite jar of Peanut butter Your favorite jar of jam
1. Just like making a PB&J, spread peanut butter on one
The perfect breakfast for when you want something new, but don’t know what to make
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slice of bread and jam on the other.
2. Put them together, and place onto a waffle maker with lid shut for about 3 min, or until desired crisp is achieved. 3. Take out and enjoy!
SUSHI WAFFLES Ingredients:
Directions:
1 ½ c of cooked rice Spicy mayo Seaweed Sesame seeds Imitation crab Sliced cucumbers Any desired toppings!
1. Lay your cooked rice onto the waffle maker at about
This recipe is super easy and customizable, so feel free to add your own toppings like tuna or salmon if desired!
an inch thick, covering the entire iron.
2. Place imitation crab onto the rice before closing the lid. Cook for about 3 minutes, or until lightly crisp.
3. Take out the waffle and put spicy mayo and sprinkle sesame seeds on top!
4. This is where you can personalize your rolls and wrap
it with seaweed, or add cucumbers to make it even more crunchy! - It is super addicting, so be aware!
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Making Croissants:
A Labor of Love Written by Sarah Russo | Photography by Nina Germeza
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rowing up, my mom was always baking something for someone. She was known for frequently surprising her neighbors, friends, family, and coworkers with homemade treats. She has taught me that there is no better way to tell someone you love them than by baking. One very special baked good comes from the viennoiserie category–that is, any pastry made from a laminated dough. Dough is layered with butter, creating many flaky layers. It is a lengthy process that requires patience and technique, but is extremely satisfying and worth every second. Croissants are a widely popular pastry made with laminated dough, giving it that gorgeous, honeycomb interior. If you think croissants are something you can only get at a fancy bakery or café in Paris, think again. With guidance from recipe developer and chef Claire Saffitz and the Baked team, it is guaranteed that even your first attempt at these flaky pastries will yield delicious success.
Ingredients and Equipment One thing that makes croissants so special is the ingredients. The flavor of croissants is basically butter, so look for European style butter. We, like many chefs, recommend a butter that is unsalted and has a high fat content (82-85%). The high fat content means there is less air and water in the butter, making it easier to handle and less resistant to being absorbed in the dough during lamination. The only somewhat fancy piece of equipment needed would be a stand mixer. The dough must be mixed for a while, so a stand mixer is highly recommended.
Steps I probably read over the instructions and steps about a dozen times before I ever made my first batch of croissants. I think all those intimidating steps and techniques are often what deter bakers from attempting this french delicacy. But do not fear! Good things take time, patience and practice, and we are here to help. After all, everyone deserves the chance to bake.
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Mix the dough ingredients in a stand mixer until a smooth, stretchy ball that is not sticky has formed. This dough will rise at room temperature first, then go into the fridge to finish rising for at least 4 hours and up to 12.
As the dough is chilling, it is the perfect time to make the butter block. This is done simply by placing the butter block on a sheet of parchment paper and wrapping it into an 8x8 inch square and beating the butter down using a rolling pin. You want to create a thin sheet of butter that is level and straight-edged square. Then, place the block into the fridge to chill. After the dough has chilled, it is time for the fun part! This is where all the beautiful layers of dough and butter come together. Form the dough into a rectangle with the same width as the butter block (8 inches) and doubled in length (16 inches). Next, place the butter block in the center of the dough and fold the dough on top of the butter. Make sure all the butter is sealed inside the dough, otherwise it will start to ooze out as you roll and stretch the dough.
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4
The next handful of steps are simple, yet can take a long time; you will roll out the dough, perform a series of folds, freeze for 20 minutes, then refrigerate for an hour and repeat. The series of folds (either a book or double turn) will result in many layers of dough and butter, creating an incredibly flakey pastry. After the last fold and the freeze and fridge process, the dough needs to be rolled out into a 14 by 17 inch slab. This size will yield 8 hefty croissants. Then, place that slab in the fridge to chill overnight for 8 to 12 hours.
5
The following day is baking day! Right now, you should just have a big slab of laminated dough that needs to be cut into those iconic croissant shapes. The dough should be cut into four 4 by 14 inch rectangles, which will then be cut in half diagonally, resulting in 8 long triangles. Those pieces will then be rolled up starting from the base and ending with the point of the triangle. Place each croissant point side down on a lined baking sheet. You will only want 4 rolls on each sheet because they will proof once more and rise again while baking.
6
Next is proofing. Lightly cover the sheets with plastic wrap and allow them to rise at room temperature. Keep in mind that you do not want your kitchen to be too warm, or else the butter will begin to melt inside the croissants. The ideal proofing temperature is 70 to 75 degrees fahrenheit. Leave the croissants alone to proof until they are just about doubled in size, so about 2 to 2 ½ hours. They will be huge, really puffy and have a slight jiggle to them.
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7 8
Now is the moment you have been waiting for! It is finally time to bake. Preheat the oven to 375 degrees fahrenheit. Then, make an egg yolk and heavy cream mixture to brush on the tops of the croissants before baking. This will create a beautiful and shiny dark golden exterior. Be extra gentle when applying this mixture to avoid the exposed layers of butter and dough.
Finally, place the sheets of croissants into the oven and bake for 20 minutes. Then rotate the pans and switch racks and bake for another 10 to 15 minutes until the croissants are deeply browned. Take them out from the oven and allow them to cool fully on the baking sheet. Then enjoy! Croissants are best eaten right after baking or within the next few hours. But if for some strange reason you have any leftovers (which is highly unlikely), you can heat them up in a 350 degree oven for about 6-8 minutes.
Variations Sometimes all you want is a plain croissant and those are definitely delicious, but they can also become so much more. Croissants are quite the versatile pastry and can be elevated in both sweet and savory ways. One of my favorites is pain au chocolat. The thick and creamy chocolate center with the buttery, flaky croissant tastes like a dream. If sweet is not your thing, that is okay too. Croissants can serve as the bread for a sandwich or you can roll in slices of meat and cheese before baking for a warm and savory croissant. The possibilities are truly endless. Once you have mastered the art of croissants and laminating dough, you will be unstoppable in the kitchen. These techniques can be applied to basically any dessert. Croissant style cinnamon rolls, donuts, even pigs in a blanket!
Do You Know your Marshall Street Knowledge? Written by Caroline Weinberg | Illustration by Thomas Harris Marshall Street is a fun rest stop from the busyness of the university. Take this short and interactive quiz made to help you memorize all of the eateries!
Looking for something to do that’s a small trek away from main campus but still is within walking distance? Do you have a thirst for a traditional milk tea boba drink in a cute cafe? How about sinking your teeth into a classic steak and cheese gyro at a delicious greek restaurant? If you answered “yes” to any of these questions, then Marshall Street is the place for you! Sometimes it’s good to get away from the university dining options and branch out to try various kinds of foods and drinks! There is nothing quite like experiencing the ambiance that encompasses this classic street lined up with popular restaurants and shops, designed for the convenience of Syracuse University students.
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Take this quiz to test your knowledge on the well-known eateries of Marshall Street! 1 What heavily visited coffee shop stands on the corner of Marshall?
2 Taste of Asia offers what kind of cultural food? .
3 What cafe is the most beloved
by Syracuse University students that specializes in sushi?
4 What Mexican inspired chain
that is a grab-and-go type style stands in the middle of Marshall?
in business for 95 years?
7 What restaurant goes by “Combo” to some SU students?
8 What Marshall Street Bar is known for Beer Tour on Tuesday Nights?
9 This restaurant offers two kinds of
food? Hint: An animal is in the name
10 This strip-mall eatery has a mouth-
watering Indian menu with a buffet?
1-4 correct:
You’re getting there! If you’re a freshman, you have plenty of time to perfect your skills.
5-7 correct:
Mighty impressive. You’ve visited more than 5 times and know your way around!
8-10 correct:
Wow! You are a Marshall Street expert! This is probably your favorite place to eat out with friends or grab a quick drink!
1. Starbucks Coffee Company 2. Thai 3. Bleu Monkey Cafe 4. Chipotle 5, Pita Pit 6. Varsity Pizza 7. Mediterranean Combo 8. Faegans Pub 9. Panda West, Chinese and Seafood 10. Royal Indian Grill.
5
. Go-to sandwich spot?
6 Fan favorite pizza eatery that has been
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SPRING
SPIRITS HAVE
SPRUNG! Floral inspired drinks to welcome in the Syracuse spring Written by Anya Sywulak | Illustration by Sarah Skalski
Do not consume alcohol if you are under the age of 21. Excessive use of alcohol is harmful to health. Drink responsibly.
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Elderflower Gin & Tonic 2 fl oz of Empress 1908 Gin (or whatever you have on hand) 3.5 fl oz of Fevertree Elderflower Tonic Water (about half a bottle)
Pour your gin into a glass and top with the tonic water! Garnish with a little edible flower and a lime slice if you’re feeling fancy!
Vodka Lavender Lemonade 2 fl oz of vodka Lemonade of your choice Lavender syrup
Pour vodka into a glass and add lavender syrup and as much lemonade as your heart desires! Stir until combined and garnish with a lavender sprig and a slice of lemon!
Homemade Lavender Syrup Recipe: Over medium heat, combine a cup of water with a cup of sugar and let dissolve. Turn off the heat and add 2 tablespoons of dried lavender. Steep for 2 hours for maximum lavender flavor, or less time if you want a more subtle flavor. Store in the fridge for up to a week.
Creme de Violette Margarita 2 fl oz of tequila 1 fl oz of creme de violette 1 fl oz of simple syrup Juice of 1 lime Salt or sugar for the rim! Ice
In a shaker, combine tequila, lime juice, simple syrup and ice and shake until cold to the touch. Rim your glass with your choice of salt or sugar before pouring the mixture in. Add the violet liqueur and stir until combined.
Raspberry Mint Mojito (Pitcher to share!) 6 oz of raspberries Handful of mint sprigs 3 limes 1 cup white rum 1 liter club soda ½ cup white sugar
Muddle mint and raspberries with the sugar in the bottom of the pitcher until mint leaves are mostly broken down. Add cut up limes and muddle again. Stir rum into the mixture, add club soda and stir again until sugar is dissolved. Pour into glasses with ice and top with a couple raspberries and mint leaves!
Rosewater Gin Fizz 2 oz gin 1 oz club soda 1 oz lemon juice 1 oz rosewater simple syrup 1 egg white (optional)
Pour club soda into a glass and set aside. In a shaker add gin, rosewater simple syrup, lemon juice, and separated egg white. Dry shake for 15 seconds. Add ice and shake again for another 30 seconds. Strain into your glass with the club soda and garnish with an edible flower or two!
For the Rosewater Syrup: Bring a cup of water and a cup of sugar to a boil. Reduce heat and simmer until sugar is completely dissolved. Add ¼ cup rosewater and cook for another 10 minutes. Can be stored in the fridge for up to a week.
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baked.
