Holiday food, globally defined

 

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                Thanksgiving in a nutshell

Thanksgiving for a number of college students was a chance to have a bit of familial comfort and a respite from the Ratty/Vdub experiences to instead indulge in pumpkin pie, apple pie, stuffing, mashed potatoes, and everything autumnal and awesome. But of course, not everyone at Brown celebrated Thanksgiving or ate Thanksgiving food; BlogDailyHerald went straight to the source and asked a few international students to share their own favorite holiday foods. We posed a survey to the international community at Brown and here are some of the answers we got:

For those looking to mix up the obscene amount of chocolate eaten during the holiday season (hello, winter break ’15), José Soria ’19 of Madrid, Spain,  has your alternative. Jose loves turrón, which he describes simply as “super Spanish.” Turrón is essentially a blank canvas for your sweet tooth dreams. Any variation of a block of egg whites, sugar, and honey is considered turrón, and add-ins typically include nuts and chocolate. (Side note: when I lived in Spain my host family had a basket of turrón on the table for three months surrounding Christmas and it was beautiful.)

turrones

For Ian Cheung ’16, of Hong Kong, his favorite holiday food is tang yuan, which is “composed of these little balls of glutinous rice filled with black sesame, in a kind of soup broth.” In addition to being delicious, tang yuan has sentimental value for Ian because “‘it’s a very non-Western sweet food that symbolizes family union,” and reminds him of visiting relatives and family gatherings in Taiwan when he was a kid. It also has the added bonus of being hilarious to eat, because according to Ian, tang yuan is super chewy and often leaves lots of black sesame seeds between your teeth.

 

 

tangyuan

    Does that not look ridiculously fun to eat?

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Sans Meal Plan: Blizzard Edition

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Hello and happy snow day! We hope you’re all still in your PJs, enjoying the fruits of Juno. In honor of the ridiculous amount of snow, we decided to make a ridiculously indulgent breakfast. Okay, maybe it should be called dessert, but you’re not my mom and you can’t tell me what to do!!!

What better way to pay homage to the snow than by dousing some Funfetti pancakes with flurry-like vanilla frosting and sprinkles? Below is the recipe, adapted from Tastes of Lizzy T’s.

(Makes 22 5″ pancakes, but we halved the recipe.)

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INGREDIENTS:

  • 1⅓ cup white flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 box Pillsbury Funfetti cake mix
  • ⅓ cup canola oil
  • 3 eggs
  • 2⅓ cups milk
  • ⅓ cup sprinkles
  • Store-bought vanilla frosting (you could make your own if you’re feeling up to it!)

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Amuse-Bouche: Three Sisters and Wildflour (epic mealtime on Hope!)

I can't believe it's not dairy!

This week at Amuse-Bouche, we’re shaking things up a little. A recent jaunt up Hope Street returned not one but two great finds in the grab-lunch-and-chill-out category. Three Sisters and its neighbor Wildflour are like Tia and Tamara or Mary Kate and Ashley (only a lot less annoying than either set of twins): They share the best things in common, probably have overlapping crowds, and seem the same on the surface, but deep down they’re like yin and yang. Three Sisters, a way-casual café, is known for its home-churned ice cream; Wildflour is vegan. Three Sisters is aggressively no-frills; Wildflour is bougie. Both sell themselves with that beautiful combination of freshly made foodstuffs, coffee and smoothies, free WiFi, and plenty of space for camping out. Only one problem: HOW TO CHOOSE?! Here’s the lowdown on both to help you decide. Continue Reading


Sans Meal Plan: Cheesecake (with alcohol) for St. Paddy’s

Chocolate Bailey's Cheesecake? Yes, please!

This Saturday, March 17, is a momentous occasion in Ireland and America alike (though in few other places): the day we celebrate the Christianization of Ireland by Saint Patrick with copious amounts of green-dyed beer. Huzzah!

Lately, I’ve really wanted to make a cheesecake. Cheesecake is one of those desserts that seems really difficult to make, but is actually quite easy once you have a foundational recipe. But remember, not all cheesecakes are created equal. It seemed only fitting that this week I should test out my brand spankin’ new spring-form cake pans with a cheesecake. And due to the 100-year anniversary of Oreos, I wanted to incorporate the iconic cookie into my creation. To make this cheesecake even better, I threw in some cocoa powder (because chocolate only serves to make things better), made a dark chocolate ganache to pour on top, and added a whole lot of Bailey’s — after all, it is Saint Patrick’s Day! Continue Reading


Amuse-Bouche: Pastiche

It’s easy to get cozily complacent in the bubble that is College Hill, and for good reason — we have pretty much everything we need, from hip/creepy coffee shops to multiple Irish pubs to the GCB. But Blue Room muffins can only satisfy a sweet tooth for so long, and those cake pops at Starbucks are freaking weird. That’s where Pastiche comes in. Tucked away on a back street of Federal Hill, it’s a whole new world from our collegiate haven… Evidently, a world filled with fancy cake.

The chipper yellow awning and blue-trimmed storefront are reminiscent of cafés on the cobblestone streets of quaint European villages. A dining room that seats about 25 is flanked on one side by a working fireplace and mural of the Italian countryside, on the other by dessert crazytown. A big glass display case contains made-in-house cakes, which are sold whole or by the slice; trays and shelves and towers spill with more treats. Welcome to your dream. Continue Reading