fall – Page 2

“Fall” In Love: With Everything Pumpkin

Published on October 19, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

When I was four, pumpkin was my least favorite vegetable. It has since become one of the best; a seasonal flavor I can’t pass up. Pumpkin chai latte, pumpkin spice, and the classic pumpkin pie – I can eat those all day long. So this weekend, I made it my mission to go to three different eateries and try out their pumpkin-themed desserts.

Every day is J.P. Licks Day. Above is a waffle cone with pumpkin custard and white coffee chunk.

My first stop was, of course, at J.P. Licks. Its location right across from the Yard is both a blessing and a curse; whenever I want ice cream, I don’t have to walk far to get some, but its closeness always tempts me every day.

I had a small in a waffle cone of two of J.P. Licks’ Flavors of the Month: pumpkin custard and white coffee chunk. The white coffee chunk was a delicious blend of coffee and chocolate – two things that I can never resist. The pumpkin custard was good, but I felt like the pumpkin flavor wasn’t strong enough.

Then, I walked over to Tealuxe to have some fall-themed tea and tea cake. I had the chaider, a blend of hot apple cider and cinnamon chai. It definitely warmed me up from the cold weather outside. But, I saved my Pumpkin Tea Cake to eat at my next stop:

Also located at 0 Brattle St., Sweet has simply amazing cupcakes that everyone should try.

Sweet, a cozy bakery filled with some of the best cupcakes I’ve ever had, ended my day on a high note. They had a nice variety of fall-themed desserts, and at least three different kinds of pumpkin flavored cupcakes. I ordered the pumpkin pie cupcake, and relished every bite of it.

Tealuxe’s Chaider and Pumpkin Tea Cake & Sweet’s Pumpkin Pie cupcake.

The pumpkin is one of fall’s greatest classic flavors, and my mission to find delicious pumpkin-flavored desserts clearly demonstrates why it remains popular season after season.

“Fall” In Love: A New Series About Uniquely Fall Food and Drinks

Published on October 17, 2015October 17, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

The breeze is blowing, the leaves are taking on lovely red and gold hues – and the delicious scent of cinnamon and pumpkin are wafting in the air. Autumn has finally arrived, and with it are new, seasonal food and drinks.

Pumpkin Spice, Apple Cider, and Caramel Apple are only a few of the numerous flavors that are available only during the fall. And I’m going on a mission to try as many seasonal pastries, drinks, ice cream, cakes, pies, anything and everything that I can – and fall in love with each and every one of them.

Autumn is definitely my favorite season. The weather is in the perfect balance of hot and cold, and fall fashion is indisputably the best fashion. Coats, booties, tights, scarves – the possibilities and outfits are endless.

But most of all, the fall-specific menus many restaurants and cafes have makes autumn the real winner. The only detraction is that these foods are available only during a few months of the year. But, this exclusivity might be what makes Pumpkin Spice – and all the other fall flavors – impossible not to love.

Fall Fruit Dip

Published on October 4, 2015January 25, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

One of the best things to eat in the d-hall at this time of the year are the apples. After a while, though, I get sick of eating them plain or with peanut butter. This creamy, cinnamon-y dip is the perfect complement to the crisp, tangy apples, and all of the ingredients for it can be found in the dining hall!

Ingredients:

1 cup plain yogurt
1 tablespoon honey
1 teaspoon cinnamon
1 tablespoon peanut butter
Apples!

Directions:

In a cereal bowl, combine the yogurt, cinnamon and honey. Add the peanut butter and mix well. Enjoy!

From the Farmer to the Foodie

Published on September 27, 2015September 27, 2015 by The Crimson CraveLeave a comment

by Landy Erlick ’19

If you don’t have a class near the Science Center on Tuesdays, you might be missing out on some sweet and savory treats. The Harvard University Farmer’s Market sets up shop from noon to 6 pm, and it only runs through the end of October, so if you’re looking for fresh fruit, soft bread, or green vegetables, it’s best to come sooner rather than later.

Walking under the big tent, there are several rows of delicious and varied cuisine. From the delectable choices at Taza Chocolate to the garden-fresh flavors of Ward’s Berry Farm and the enticingly spicy Alex’s Ugly Sauce, it’s practically a guarantee that you won’t leave disappointed. There’s even a spot to buy lobsters!

Most of the vendors are cash only, and as a result it’s best to be prepared with something other than a credit card in hand. Prices aren’t too high, but it definitely costs a little extra for items that are freshly made or just picked. While sweet corn is worth $0.75 an ear, containers of raspberries and grapes are around $5.00. The highly-coveted donuts from Union Square are $3 a piece, and at that price the highly desired flavors like Belgian Chocolate and Maple Bacon tend to sell out fairly quickly. Overall, staying within budget might be hard with so many tempting tidbits around.

vanilla bean donut from Union Square — Vanilla Bean Donut (Union Square)

The open space and bright colors help to maintain a welcoming environment, unlike some farmer’s markets which can be slightly overwhelming if you arrive without a game plan. If it’s your first time exploring the plaza or you don’t need any food in particular, it’s a great idea to walk the rows and be inspired. Sometimes, you might be lucky enough to get a free sample of cheesecake or peaches!

Before the snow comes, and sweet, juicy fruits become a treasured rarity, be sure to stock up on some cartons for your microfridge. Or, if you’re like me and can’t ignore any form of bread or pastry, try a chocolate brioche roll (above)! It’s the perfect size – big enough to share, but small enough to keep all to yourself without feeling guilty. Fruit, vegetables, baked goods, and other items vary each Tuesday, so make it a weekly trip.

Fall in Love with Fall at Crema

Published on September 27, 2015September 27, 2015 by The Crimson CraveLeave a comment

by Audrey Thorne ’19

September 21st has passed and you know what that means: it is officially Autumn. The leaves are changing colors and falling off the trees, the Halloween decorations are making their way into storefronts, and Crema has put out their Autumn themed “Fall in Love with Our Seasonal Drinks” sign.

The sign boasts maple lattes, warm apple cider, and chaider (chai cider). On a chilly Wednesday morning, I waited in the long line of Crema-lovers to make the season change official.

I decided to opt for the first of the suggested fall beverages, a maple latte. As someone who has no sweet tooth, I was nervous about how sweet my maple latte would be. It finally arrived with a beautiful white leaf drawn into its maple brown surface. I was pleasantly surprised upon my first sip. This latte hits you first with a rich coffee flavor that gets sweeter and lighter until it becomes a maple aftertaste. As someone who generally does not make it through an entire small coffee, I was surprised to finish my entire latte in under ten minutes. It was flavorful, but not overwhelming, and left a taste in my mouth that left me wanting more. It will definitely be my go-to drink of the season!

Behind the Counters of J.P. Licks

Published on September 20, 2015September 20, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

One does not simply go to Harvard and never visit J.P. Licks. Conveniently located in Harvard Square, this famous ice cream store is a favorite of many Harvard students – and Sabrina Yates (Harvard ‘19) is no exception.

Sabrina began working at J.P. Licks on September 5^th because she loves being busy. And the extra cash to support her love for eating out and shopping – and not to mention the 50% discount on ice cream all employees of J.P. Licks receive – certainly doesn’t hurt, either. And today, she gave us an exclusive insider look at what goes on behind the counters of J.P. Licks.

What is the most annoying thing that customers do?

When people come in, and they just try a lot of flavors – one girl came in and tried three flavors and then just left without ordering anything. That’s problematic. And yesterday, someone came in and ordered a large with two toppings. And then when he checked out, he changed his mind and said he didn’t want it. That’s obnoxious, too, when you do that after we make an entire ice cream for you.

Is there a secret menu?

No, but we have so many interesting delicacies that are unique to the J.P. Licks family that there’s no real need for a secret menu.

But are there certain combinations of ice cream flavors and toppings that aren’t well known but definitely should be tried?

Everything’s good! Yesterday, I had oatmeal hard yogurt with caramel, and it was so good. No one eats it, but it’s so good that I just have it all the time.

Is there anything at J.P. Licks that you would never try?

Rum Raisin. If you like alcohol, just drink alcohol. Don’t eat ice cream flavored like alcohol.

What is it like working at J.P. Licks?

Working at J.P. Licks is a rewarding experience because you always make people happy. Except when there’re bratty kids, but that’s a different story. And my coworkers are cool and fun to talk to when there’s a lull in the service.

Apple Crips and Cookies ‘n’ Cake Batter, with almond topping.

What does J.P. Licks really emphasize?

We really emphasize on making the customer happy. If someone has a nut allergy, we go in the back and get out a new spoon to scoop up the ice cream for them. All of our stuff is also made locally, so it’s only in the Boston-Cambridge area.

Why Did the Turkey Stop Eating? He Was Stuffed!

Published on December 2, 2014December 2, 2014 by Orlea MillerLeave a comment

By Orlea Miller ‘16

Thanksgiving is easily a foodie’s favorite holiday of the year. While my day-to-day life revolves around the foods I’m eating for breakfast, lunch, and dinner, Thanksgiving is the one time of year when everyone else does the same. We begin looking into airline fares months ahead of time when making our holiday plans, and then spend at least a week or two carefully selecting Thanksgiving recipes and entering the grocery store madness just to eat together as a family.

My family sticks to the traditional foods for this annual event: turkey, stuffing, rolls, cranberry sauce, mashed potatoes, sweet potato casserole, and green beans (and a countless number of pies and other treats). Unfortunately, they don’t like straying from the recipes they’re used to either. However, after years of box-made stuffing, I decided to try out a new recipe for Thanksgiving this time around.

I found the recipe for “Save-the-Day Stuffing” online (a.k.a. homemade stuffing with a few healthy swaps) to lighten everyone’s plates this year. I used the typical veggies but included light bread and liquid egg substitute, and ended up with a pretty tasty addition to our household’s Thanksgiving repertoire.

Ingredients
(MAKES 5 SERVINGS)

6 slices light bread

1 cup chopped onion

1 cup chopped celery

1 cup chopped mushrooms

1 cup fat-free chicken broth, room temperature

1/4 cup fat-free liquid egg substitute

1 tbsp. light buttery spread

2 cloves garlic, finely chopped

salt, pepper, rosemary, thyme, to taste

1 oz dried cranberries (if desired)

Directions:

Leave bread uncovered at room temperature overnight. Otherwise, begin by lightly toasting bread.

Preheat oven to 350 degrees.

Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.

Chop up the celery and onion to prepare it for the stuffing.

In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.

Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.

Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 – 2 tbsp. water, and then mix again).

If desired, throw in the dried cranberries to add a sweet kick to your stuffing!

Cover with foil, and cook dish in the oven for 20 minutes.

Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.

After comparing my homemade stuffing to the boxed one we have had at our Thanksgiving table in years past, I was impressed. This version had more flavor and texture, though I admittedly added in more chicken broth than the recipe called for after noticing it looked dry before putting it in the oven.

I found the stuffing recipe, along with quite a few other holiday dishes at www.hungry-girl.com, one of my go-to websites for healthy sides, entrees, and desserts that are just as tasty as the original version, yet far more nutritious and lower in calories and fat.

Indulge in a Fall Favorite: Crustless Pumpkin Pie

Published on November 15, 2014November 15, 2014 by Orlea MillerLeave a comment

By Orlea Miller ‘16

By the time November rolls around in Cambridge, winter has arrived, ready or not. But at least the fall foods can continue, giving me the opportunity to indulge in all of the rich, creamy, delicious pumpkin treats fathomable: scones, cookies, pumpkin bars, pumpkin bread, and most importantly pumpkin pie.

With all of the holiday cooking, and the continuous eating that takes place from October through December, I like to bake healthy versions of my favorite desserts when I have the chance. If I’m sneaky enough, my family members might even enjoy the sweets I’ve made without realizing what’s inside.

I also try to find recipes with ingredients I’m likely to use in the future, preferably with items that are already at home. One of my favorites is ChocolateCoveredKatie.com, a dessert blog full of healthy pies, cakes, cookies, and single-serving desserts that can satisfy even the pickiest sweet tooth!

Last fall, I selected a healthy pumpkin pie from the blog during holiday season, and decided to replicate the mouthwatering treat a second time around. My plan is to bring the pie back to school, freeze it, and top a slice with whipped cream whenever I crave the delectable fall flavor while I’m away from a kitchen.

Ingredients:

1 tsp pumpkin pie spice

2 tsp cinnamon

½ tsp salt

2 tsp baking powder

1/3 cup flour

1/3 cup xylitol or brown sugar

pinch uncut stevia or 2 extra tbsp. brown sugar

1 (15 oz.) can pumpkin puree

¾ cup plus 2 tbsp milk

2 tbsp oil, or omit and increase milk to 1 cup

1 tsp ener-g powder or 1 tbsp ground flax

2 ½ tsp pure vanilla extract

Directions

Preheat oven to 400 F, and grease a 10-inch round pan. In a large mixing bowl, combine first 7 ingredients, and stir very well.

In a separate bowl, combine all liquid ingredients with the ener-g or flax, and whisk.

Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s okay.)

Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice. Each slice of this healthy take on pumpkin pie came out to about 55 calories (with an additional 25 calories per slice if the optional oil is included).

I like to take a slice out of the freezer every few days, heat it up, and top it with whipped cream or chocolate chips! My only problem is making the eight slices last until I’m home to bake again…

Salted Caramel Apple Crumb Bars

Published on October 22, 2014October 22, 2014 by Victoria Piccione1 Comment

By Victoria Piccione ’16

As a native New Englander, the end of September and the whole of October have always had a special place in my heart. As much as I love watching the leaves turn and feeling a bit of a nip in the air – at last, an excuse to don cozy sweaters and curl up in soft blankets! – I think it’s really all of the desserts that make fall my favorite time of the year.

I can’t remember a single year growing up when we didn’t pile into the car in late September for our annual apple picking trip. As kids, we used to eat our weight in apples, but the real treat was always the fresh cider doughnuts that followed. A perk of having two younger siblings is that the childhood activities don’t stop even when you cease to be a kid. So last year, once again I piled into the car with my family, we ate (maybe half) our weight in apples, finished the day with cinnamon sugar cider doughnuts, and left with not one, but two half-bushel bags of freshly picked apples.

During the glory days of living in DeWolfe, baking was a weekly occurrence, so it seemed reasonable to bring back a half-bushel of apples for my own use at school. In the beginning, though, I thought I’d been blinded by ambition. Even after making two different kinds of apple crisps and an apple cobbler, it seemed like I hadn’t even begun to make a dent in the apples. Things were going to have to get creative, so I searched my favorite baking blogs for interesting alternatives to the standard apple pie, apple crisp, and baked apples. And thus began my beautiful love affair with salted caramel apple crumb bars.

I only had to make salted caramel sauce once to become completely obsessed. Chocolate chip cookie bars, buttercream frosting, pumpkin bread, I find an excuse to put caramel on and in everything. In these bars, the cinnamon-y, perfectly sweetened apple filling combined with the buttery crust and crumb topping are divine on their own, but the toasty saltiness of the caramel cuts through the apples and makes for a mouthwatering combination.

Though the recipe has three major steps – making the shortbread-like dough, preparing the apple filling, and making the salted caramel – it’s fairly straightforward, and the shortbread is used for both the crust and the crumble on top. Additionally, store-bought caramel would serve just as well. Preparing the caramel first gives it time to cool and thicken, and then preparing the apples gives them time to soak up all the sugary cinnamon-y goodness. The best part of this recipe? Apples are plentiful in the dining hall year-round, so even if you didn’t go apple picking or even if it’s the middle of February, these delicious salted caramel apple crumb bars are only ever a few dhall apples away!

Salted Caramel Apple Crumb Bars

Recipe adapted from Two Peas and Their Pod

Salted Caramel Sauce

2 cups granulated sugar

12 tablespoons unsalted butter, room temperature, cut into pieces*

1 cup heavy cream, room temperature*

1 tablespoon fleur de sel or kosher salt

(1) Before starting, make sure all of the ingredients are measured and ready to use so that once the caramel reaches the appropriate stage you can add them without hesitation. *Also, it’s essential that the butter and cream be at room temperature; if they are not, when you add them to the melted sugar, the sugar may harden rapidly into a nearly unusable mess that should be delicious caramel sauce.

(2) Heat the sugar over medium-high heat in the bottom of a heavy (relatively big) saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump; just keep mixing. Once the sugar is melted, stop mixing and swirl the pan vigorously.

(3) Continue cooking the sugar until it reaches a deep amber color. Watch the pan closely so that you don’t overcook the caramel. If you have a candy thermometer on hand, cook the caramel until it reaches 350°F.

(4) Once the caramel reaches the right temperature/color, carefully add the butter. I’ll usually add one piece at a time and continue whisking vigorously until it’s fully combined. Just keep whisking. Be aggressive with the whisking.

(5) Remove the pan from the heat and carefully pour in the heavy cream, whisking as you pour. Whisk until the cream is incorporated and the caramel is smooth. Whisk in the fleur de sel or kosher salt.

(6) Let the caramel sauce cool in the pan for at least 10 minutes.

Note: this recipe makes a lot of caramel sauce! It can be stored in an air-tight container in the fridge for the next time you make cookie bars or decide to indulge in an ice cream sundae.

For the Apple Filling:

5 cups peeled and diced apples (I use Cortland or Granny Smith)
½ cup all-purpose flour
1 teaspoon cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1 ½ teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

For the crust:

3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract

To make the Apple Crumb Bars:

(1) Preheat the oven to 375°F. Spray a 9×13-inch baking pan with cooking spray and set aside.

(2) Place the apples in a large bowl. In a small bowl, whisk together the flour, cornstarch, sugar, salt, cinnamon and nutmeg. Pour over the apples and mix until the apples are coated entirely. Set aside.

(3) In another large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Use your fingertips to incorporate the butter into the dry ingredients until a few small chunks of butter remain.

(4) In a separate bowl, mix the egg and vanilla together. Add into the flour and butter mixture and stir to combine. The dough will be crumbly and a little dry.

(5) Pat half of the dough into the prepared pan. Spread the apple mixture evenly over the bottom crust.

(6) Generously drizzle salted caramel sauce over the apple filling, at least ¾ cup. Crumble the remaining dough over the apple caramel layer and pat gently.

(7) Bake for 40-45 minutes, or until the top is golden brown. Cool completely. Cut into squares and drizzle salted caramel sauce.

Note: You can also find cinnamon and nutmeg where they keep spices in the dhall!

An Apple a Day Keeps the Doctor Away

Published on September 24, 2014 by Orlea MillerLeave a comment

Orlea Miller ‘16

As the temperatures cool down and the leaves change, I’m reminded that fall is well on its way to Cambridge, for better or for worse. While I’d much prefer that the warmer weather stick around, I look forward to all the wonderful treats that autumn has to offer.

Living away from my own kitchen makes apple cakes, pies, and crumbles difficult to prepare, so I’ve created and perfected my own version of apple cobbler.

Complemented by a hint of cinnamon and topped with the dining hall’s vanilla soft serve ice cream, my healthy take on warm apple cobbler satisfies my taste buds throughout the long, cold months, without ever having to leave the comforts of Eliot House.

You’ll need an apple, cinnamon, and ice cream, along with a knife, some water, and a microwave for this perfect fall recipe.

Start by washing and slicing your apple into bite-sized pieces, the smaller the better in my opinion. Place the pieces into a microwave-safe bowl, and fill it with enough water to cover the apple.

Cover your bowl with a napkin, and microwave for two minutes. Next, drain your water and add your toppings. It’s as easy as that!

The warm, mushy apples beneath the ice cream taste just like your traditional apple pie filling. Enjoy your “apple crumble” guilt and hassle free, without having to measure any ingredients out or leaving your dining hall! Sharing is optional.

Feel free to add other toppings including oats or granola for a crunchier texture (resembling an apple crisp), whipped cream, and chocolate chips if you can get your hands on those. You can also replace apples for peaches or plums from the dining hall, or other fruits from the weekly Farmer’s Market in front of the Science Center!

If you’re an experienced baker with a few more ingredients on hand, check out some other microwaveable desserts you can make in a mug at www.number-2-pencil.com/2013/02/26/30-mug-recipes/.