Harvard – Page 6

“Fall” In Love: With Sweet Apple Cupcakes

Published on October 26, 2015 by The Crimson Crave1 Comment

by Angela Yi ’19

Today, I was feeling a little under the weather because of the colds going around campus. I needed some good comfort food, and the first place that came into mind was Sweet. I mentioned them last week in my tribute to my love for pumpkin – But this time, I decided to try something new.

Located in Brattle St., in between the Curious George store and Tealuxe.

I dragged my friend out of bed to join me in my excursion to gorge myself on delicious cupcakes with promises of free pastries. We took the long, exhaustive walk on the Square; and three minutes later, the much-beloved sign appeared.

The décor of Sweet never fails to make me feel happy. I love the cute little boxes stacked on top of each other, and their new pink Jack-o’-lantern makes an adorable finish to the cozy little bakery.

The Jack-o’-lantern is the highlight of this pic.

But most of all, the sheer number of options to choose from is what makes Sweet my favorite cupcake store. From dark chocolate to french toast, Sweet has a very interesting variety of flavors that I haven’t seen anywhere else. They even have a flavor called “pupcakes”, which Sweet calls a “yummy treat for our canine friends.”

Choosing which flavors to try is stressful, but the stress is certainly a good one.

So today, prior to walking into the bakery, I relied on Sweet’s varied flavors to find some cupcakes that I’ve never tried before. Forget vanilla and chocolate – I wanted to try something new and unique.

From left to right: Caramel Apple, Apple Cider Doughnut, Apple Pie.

Sweet certainly did not disappoint. So today, for lunch, I got to have Apple Pie, Caramel Apple, and Apple Cider Doughnut cupcakes. It was certainly one of the best lunches I’ve ever had. The apple fillings in Apple Pie and Caramel Apple was just simply delicious, and eating all those cupcakes with Sweet’s coffee ended my afternoon on a very high note.

Harvest Heaven

Published on October 23, 2015October 23, 2015 by The Crimson Crave1 Comment

by Allison Yan ’19

Sometimes, after a grueling day of classes and office hours, all you need is a good dinner to make everything better. Annenberg definitely came through Thursday night with the New England Harvest dinner, presented as a precursor to National Food Day on October 24^th. The menu, consisting of Maine lobster bisque, mussels in white wine and local marinara, and gnocchi with sage brown butter and diced butternut squash, to name a few, seemed like items off the menu of a cozy restaurant that I could bring my parents to for Parents’ Weekend. In short, my taste buds have never been so satisfied with an Annenberg dinner.

I decided the best way to go about the fare was to sample a bit of everything. I greedily loaded one plate with herb roasted all-natural chicken hailing from New York, scalloped potatoes from Maine, and mussels. Before I sat down, I told myself I would be rational about this and not force myself to stomach everything if I was full, but I cleared my plate quickly. The chicken was juicy and richly flavored, with just the right amount of saltiness. The potatoes were surprisingly soft and easy to bite into,. Eating the chicken and potatoes in little bites back and forth was such an amazing combination. I finished that plate by nibbling on the mussels I had scooped up, and was pleasantly surprised to find that the general positive opinions on New England seafood were true. The mussels were tangy and chewy, and balanced the hearty taste of the potatoes and chicken well.

My second plate consisted of Maine-based tomatoes, which I paired with the dining hall’s rice (a surprisingly good compliment to the tomatoes!) The tomatoes were fresh and well-cooked, bringing together the natural sweetness of the fruit with the salty flavorings.

I finished off my cafeteria quest with a bowl of lobster bisque soup and a breadstick. In all honesty, I nearly wept when I found that the breadstick was soft and warm – it was the best side to the bisque soup, which was one worthy of New England restaurants anywhere. It was creamy without being too thick, and definitely not too watery. I complemented the soup and breadstick, and everything prior, with a generous serving of warm apple cider.

The food doesn’t end there: in the Annenberg seating area were more options that I couldn’t resist. After cleaning my two plates and soup, I went for the wonderful spread of crackers and cheddar, pepper jack, and goat cheeses. The cheese was filling and a classy, appreciated additions to such a hearty meal. The freshly made gnocchi I went for after was equally great, and a total treat for my taste buds. I told the kind chef who was scooping the gnocchi that I was so full, but would love to try the gnocchi for the Crimson Crave, so he scooped a tiny bit (re: two little pasta pieces) for me. After I took my first bite, it was all over: I asked for a full serving. The gnocchi was a treat, far superior to the daily Annenberg pastas, with the perfect amount of butter and squash to balance the pastas.

Finishing off my extensive yet great meal was a sundae bar with Richardson’s Dairy Ice Cream. The sundae bar was just as extensive, boasting creamy and textured ice cream and a variety of toppings to satisfy anyone’s sweet tooth. I had one scoop of butter and one scoop of vanilla ice cream, lightly topped with caramel syrup. The ice cream had a firm yet creamy consistency that definitely surpassed typical soft serve. It all goes to show that Massachusetts knows how to do their ice cream.

My Annenberg dinner was a blessing and a truly great day to relax from a long day. While I’m probably just as uninformed about National Food Day and what it means, I’m now very informed about the godsend that is HUDS’ New England Harvest dinner. I’m looking forward to it in the years to come.

The Proof Is In The Pie

Published on October 19, 2015January 25, 2016 by The Crimson Crave2 Comments

by Landy Erlick ’19

Petsi Pies is a hidden Cambridge oasis tucked behind a residential street. With four locations in Massachusetts, the establishment clearly knows what it’s doing since opening in 2003. From eponymous pies and baked goods to spicy soups and flavorful sandwiches, Petsi is much more than a café.

There’s a decent amount of coffee choices, and most customers sip a cup while typing away on their laptops thanks to free wifi. I ventured in around 2pm, and every table was filled, explaining why the display case was looking a little desolate compared to the cornucopia of pies and treats it usually contains before lunchtime. Learn from my mistake – get there early, get a seat, get pie!

If you have a favorite filling or are looking to take a whole pie to go, you’re better off placing an order over the phone. Daily selections vary, but everything is freshly baked. Possible choices include a classic apple, cherry crumb, chocolate cream, blueberry, Mississippi mud, brown butter pecan, pumpkin, and more.

I selected the delectably messy mixed berry with a crumb topping. And here’s another tip: have them heat a slice up for you. Now that it’s getting colder, there’s nothing better than a warm, gooey treat, and this slice of berry pie did not disappoint. The texture was chunky enough to know it was made with fresh fruit, but soft enough to let it melt in your mouth. Plus, the crumb has a nice cinnamon kick to complement the hint of sour from the blackberry and sweet from the blueberry.

Needless to say, I understand the crowds, and I am all for keeping Petsi a secret spot. The more pie for us, the better! Be careful how often you frequent the café, though. It may be tasty, but my slice was $5.

It was worth it as a special treat, but maybe not as an everyday dessert.

If you’re looking for a change of pace from dining hall cookies, grab a cup of warm coffee, a plateful of pie, and relax in the bustling ambiance of Petsi’s.

Harvard Square Tasting Tour: a Culinary Adventure with a Twist

Published on October 16, 2015October 18, 2015 by The Crimson CraveLeave a comment

by Orlea Miller ’16

Bored of the typical Harvard Square eats? Bogged down by midterms? Take a break next Saturday afternoon and take advantage of all that the Square has to offer.

The Harvard Square Tasting Tour is led by Trademark Tours (The Hahvahd Tour; City Wine Tours) and combines history and trivia with an afternoon full of culinary treats. Leaving from Out of Town News at 3 pm, the tour stops at local artisan stops and restaurants including Cardullo’s, Grafton Street, Salt & Olive, Follow the Honey, Russell House Tavern, and PARK.

Tickets are available through Eventbrite (http://www.eventbrite.com/e/harvard-square-tasting-tour-tickets-18100557254) for $43 and include samples at each store and light bites and cocktails at the restaurants.

Tour Overview (provided by Grafton Group):

Start: Cambridge Information Booth, located at 1376 Massachusetts Ave, Cambridge, MA 02138.

Cardullo’s: Browse delicious gourmet imports at this iconic Harvard Square grocery, and learn about the shop’s history.

Grafton Street: Quick approaching its 20th anniversary in the Square, Grafton Street is the neighborhood destination for perfectly pulled pints and thoughtful fare.

Salt & Olive: Much like wine, olive oil and vinegars have complex aromatic flavor profiles that, when understood, can greatly improve a dish. Owner Mary Taylor will guide us through a hands on tasting!

Follow the Honey: Did you know it takes 1,125 bees foraging 2,000 flowers to create one pound of honey? Learn all about the amazing world of bees and enjoy a side by side taste test of three honeys from diverse origins led by owner Caneen Canning.

Russell House Tavern: You’re at the heart of Harvard Square when you’re at Russell House Tavern. An elevation of the local, neighborhood tavern experience, Russell House offers seasonally inspired American fare alongside a carefully edited and locally influenced drink list.

PARK Restaurant & Bar: Located in the “Lower JFK” area of Harvard Square, PARK is a vibrant destination for friends, family and acquaintances to linger over lively conversation, playful plates and thoughtful drinks.

Hungry for more?

In addition to the three signature dish and cocktail pairings you’ll enjoy along the way, Grafton Group is offering Tasting Tour participants 10% off food at any of their four properties! Settle in to your favorite spot, show your server your Tasting Tour ticket and sit, dine, drink and linger – at a discount!

*Discount is only valid on the day of your tour.

Pictures provided by Grafton Group.

Mocha Mint Float

Published on October 12, 2015October 12, 2015 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

Hot chocolate? Mint ice cream? Coffee?

Or all of the above?

Step 1: Grab a mug.

Step 2: Fill halfway with hot chocolate.

Step 3: Add ice cream. (The ice cream can be added directly to the mug, but it’s probably safer to put the ice cream in a bowl first, and then slowly add in spoonfuls of ice cream. Otherwise the hot chocolate may overflow.)

Step 4: For an extra kick, add some coffee to the mix.

Enjoy!

Sriracha Oatmeal? A Freshman’s Take on a Breakfast Classic

Published on October 5, 2015October 5, 2015 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

While Annenberg’s exquisite stained-glass windows never fail to impress, the dining hall breakfast can get old very quickly – especially for those looking for healthier options. After all, how many days can one eat oatmeal before it gets boring?

A lot, actually. It just takes a little creative mixing and matching. Here are a few oatmeal-based confections to dazzle up your morning:

Peary Delicious: pear, Greek yogurt, and honey

Bowl of Sunshine: banana, raisins, peanut butter

The Classic: apple, peanut butter

The Adventure: peanut butter, cinnamon, yogurt, Sriracha sauce (courtesy of Jennifer Tu ’16)

You’re probably making a face right now. But wait – if you like Thai food, give this one a try! The ingredients mingle together and create a savory, sweet sensation with just the right amount of kick. (Author’s note: be wary of adding too much cinnamon or Sriracha sauce.)

Lowell House’s Not-So-Hidden Treasure

Published on October 5, 2015 by The Crimson CraveLeave a comment

by Landy Erlick ’19

Whether you are new to the Harvard campus, or are simply cooped up in the Quad working on problem sets, you may not have had the opportunity yet to attend a Lowell House tea – and you’re certainly missing out. Every Thursday at 5 o’clock sharp, the kettles are whistling and the students are hustling into the beautiful home of Lowell House Masters Diana Eck and Dorothy Austin.

The weekly gathering is a long-established tradition for Lowell students, but Eck and Austin kindly open their doors to non-House members as well. After waiting in line for several minutes with anticipation building, you are ushered into Lowell’s beautiful courtyard (weather permitting), and from there the opportunities are endless.

The green enclosure is a small departure from the rest of the event. There, a linen covered table offers tortilla chips and guacamole. However, in keeping with the elegant standards of this house affair, there is also a bright punch bowl of lemonade to keep guests hydrated and to serve as an option for the non-tea drinkers out there.

Inside, the real delights appear. Popping your head through gaps in the throng, you can spot Lowell’s famous monkey bread, chocolate chip cookies, peanut butter brownies, and some apple crisp – all fresh out of the oven. The warm, gooey pastries are the product of eager Lowell House student-chefs, fondly dubbed “Lowell Elves.”

Lowell resident Anne Mathews ’16 is baking for the first time this year. “Some things, likes the scones and cheesecake bars, are Lowell traditions,” Matthew explains. “But my favorite thing to make is sugar cookies.” Indeed, the cookies are a crowd favorite. Master’s Residence Manager Charlotte McKetchnie is in charge of the beloved function, though student bakers can be seen scurrying out the kitchen and into the parlor to replenish any plate looking too bare.

And if cookies aren’t your cup of tea, there are several cake options throughout the hour. First, a beautiful wedding cake. (Yes, Lowell tea offers a small, white wedding cake.) Then, a decadent chocolate slice awaits. Finally, for the third restock, another beautiful yellow cake adorned with flowers. All of the food looks so professional, you would think Harvard offered a culinary class.

For the savory fanatics, there is the extremely popular baked brie and crackers. Be warned: if you’re not there within seconds of this platter being put down, you won’t even be able to find a trace of the delectable cheese. In keeping with the tradition of high tea, there is also a platter of finger sandwiches, ranging from a classic cucumber to a trendy Nutella.

And the attendees, hosts, and bakers aren’t the only ones enjoying themselves every Thursday.

“Dorothy and Diana have an adorable polydactyl cat named Willy who gets underfoot in the kitchen,” Mathews said.

The Struggles of Being a Foodie Who Can’t Cook

Published on September 28, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

I’m supposed to be working on my paper due tomorrow, but I turn on my phone and go on Facebook. As I scroll through my feed, the first thing I see is: 5 Make-Ahead Dinners That Will Make You A Champion At Life. Like all other freshmen, eating Annenberg food every day has become more than a little tiring. A small hope burgeons in my chest – maybe I’ll finally be able to eat something else? – and I click on the link.

But I read the first line of the recipe – “Heat olive oil in a large saucepan or skillet” – and the sensation of crushing disappointment hits. Heat? As in fire? As in one-of-my-biggest-phobias-in-the-world?

I love food. And I especially love good food. Alas, I can’t cook because 1. I’m deathly afraid of knives and fire, and 2. I gave up on the culinary arts after I caused a small fire while trying to make instant ramen. So recipes like 20 Fast Dinner Recipes or 27 Healthy Recipes You Can Make in Your Dorm Room are a bit…beyond my capabilities.

Tonight’s dinner at the Berg, featuring Beef Meatballs in Marinara Sauce, Spinach Ricotta Casserole, Steamed Green beans, Toasted Farro and Barley, and Pepper Pot Soup

Herein lies the problem: I love good food, but I can’t cook to save my life, and Annenberg food isn’t always fulfilling. Thankfully, my mom makes amazing food, so I survived my first 19 years of life. But unfortunately, sending over food from California even once a week, let alone every day, is a bit unrealistic. And eating takeout everyday is very tempting – if only I had a bottomless wallet.

I thought about this long and hard before college started, and after hours of pondering, I finally came up with a solution: Join a food blog! Getting subsidized to eat awesome restaurant food as long as I write a review is an offer I absolutely cannot refuse.

Possible future meals?

Thank you, Uncle Harvard.

Joanne Chang’s “Science of Sugar”

Published on September 28, 2015September 28, 2015 by The Crimson CraveLeave a comment

by Bovey Rao ’19

Nationally recognized pastry chef Joanne Chang ’91 returned to Harvard as part of the Science and Cooking Lecture Series. The series combines a love of delicious food with an equal appreciation for science. Each lecture begins with a brief introduction on the relevant scientific terminology and equations. While informative, these introductions only build anticipation for the main event.

During her years at Harvard, Chang concentrated in Applied Mathematics and Economics. However, she enjoyed baking in much of her spare time. After working as a consultant for a few years, she quit her job and pursued this true passion. Since that time, she has opened numerous Flour Bakeries and Myers + Chang, proving herself as an incredible baker and accomplished businesswoman. By returning to Harvard, she introduces the relevance and applications of science in the world of gourmet cuisine.

Chang’s lecture on September 21 was titled “The Science of Sugar” because of Chang’s expertise as a baker and pastry chef at some of the best United States restaurants. We are introduced to sugar as a malleable tool that accomplishes many incredible tasks in cooking.

Creaming: The process of mixing sugar and butter is a process known as creaming, which is essential to several aspects of baking. Cookies, cakes, frosting, and the like depend on creaming to incorporate additional air into the good.

Hydroscopicity: Sugar is incredible at absorbing water, which allows it to preserve food and make it last significantly longer. This is essential to many commercial goods and allows them to stored and marketed for large periods of time.

Lowering freezing point: For many frozen goods (ice cream, sorbets, even frozen yogurt), sugar lowers the freezing point, which can make for a much more palatable product. Sugar, in high enough quantities, prevents the crystallization of water and allows for a smoother product.

Stabilizes egg foams: While enjoying that mousse, soufflé, or meringue, the egg foams did not just stand up on their own. Sugar is crucial in the process of ensuring that the proteins in the egg foams do not collapse.

Aids in browning: Enjoy the lovely browned cake or cookie? Sugar is responsible for this as it caramelizes on the surface of these goods.

Tenderizes and inhibits gluten development: When gluten in flour tries to form, sugar can prevent it from happening. Gluten makes many baked goods tough and unpalatable, and sugar ensures the product remains tender, without tough gluten fibers.

Crisps pastries: Again, sugar works as a caramelizing agent by providing that quintessential crunch to many baked goods. Many baked goods depend on the crisp texture provided by sugar.

After exploring these incredible features of sugar, we began a series of actual demonstrations.Whipping egg whites with and without sugar showed the importance of sugar in forming those peaks. Sugar was heated to different points and then cooled to demonstrate how the properties of sugar changes at unique temperatures. At different temperatures, the sugar changes significantly as it could become a hard ball of sugar or a smooth caramel. As the pièce de résistance, Chang created a magnificent croquembouche with heated sugar, which melted to form a net of spun sugar. The thin, angelic threads of sugar demonstrate the truly impressive properties of such a simple substance.

In addition to this extravagant experimentation with sugar, Chang has most recently written a cookbook, Baking with Less Sugar. This feat is incredible given the properties that were explored in the lecture. Chang explored a wide array of natural sweets as possible sugar substitutes and how to get the most out natural sweetness. Be sure to check it out!

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.