#seasonal things
The Politics of Naming

They’re here! But what shall we call them? Bwog has learned some things during our time at Columbia, namely that all the things you thought you knew are probably wrong and everything you hold dear is probably the cause of some deep-rooted societal problem. We figure our readers are pretty smart, and could help us figure out how to avoid continuing this centuries-old tradition of political incorrectness. Find us a suitable replacement for the “Christmas tree” by voting in our poll. Here are your options, ordered to reflect the current standings:

  • Dank Pine
  • Presents’ Umbrella
  • Holiday Bush
  • Communitree
  • Capitalist Conifer

Maybe we should just ask them

Drinking with Bwog: Kentucky Fried Turkey

Coming to a cup near you

“Is it just me, or was this, like, the worst week ever?” You may ask yourself this question every week, but that doesn’t mean you haven’t earned your Thursday night cocktail. In this edition of Drinking with Bwog, learn to celebrate the season with the Kentucky Fried Turkey. CBA bartender and Thanksgiving enthusiast Lauren Alpert promises it doesn’t taste anything like it sounds like. 

Ah, the good old days, when mid-November was spent decorating hand-shaped construction paper turkeys and reveling in idyllic myths of pilgrim-Native American camaraderie! Though those carefree autumn days have long been replaced with exams, problem sets, and disillusionment regarding race relations in colonial America, even the most jaded college student can still get into the holiday spirit with this seasonal, all-American cocktail. I present the Kentucky Fried Turkey, named in honor of its base liquor’s birthplace (Bourbon County, Kentucky) and inspired by my vision of an authentic southern Thankgiving. It’s a hit at holiday parties and pairs well with dishes both sweet and savory.

Ingredients:

1.5 oz Wild Turkey Kentucky Bourbon (other brands are fine, but this one is especially apropos)
3 oz apple cider
Splash of ginger ale
Thin apple slice for garnish

Directions:

  • Add ice to a shaker until it’s roughly 2/3 full.
  • Pour in the bourbon and apple cider (adjusting the ratio if you’d like a stronger or mellower drink), and shake well.
  • Strain into a glass, either over ice or straight-up (martini-style, that is).
  • Top with ginger ale to taste.
  • Cut a slit in the apple slice to slide it onto the rim of the glass.

Relax and enjoy!

Variations:

  • Rim the glass with cinnamon sugar: Before preparing the cocktail, mix granulated sugar, ground cinnamon, and any other autumnal spices you have on hand (e.g. nutmeg, cloves, allspice, ginger, even a pumpkin-pie spice blend) in a shallow dish with a diameter larger than the rim of your glass. Take a lemon wedge and run the fleshy part along the rim to moisten. Then turn the glass over to dip the rim into the sugar mix, twisting the glass to coat all around with sweet, spicy goodness. This is a really simple technique that adds plenty of flavor with each sip and earns you some major presentation points.
  • Deep Fried: On chilly November nights, this cocktail makes a great hot toddy, especially if you use mulled cider (I’ll let Bobby Flay teach you how to prepare that). I don’t recommend shaking hot liquids. Instead, you can just add the ingredients to a mug and stir to mix well. Garnish with a cinnamon stick, if you so desire.
Enjoy Some Pie and Cider with Your Cigarette

So glorious

Friends, ’tis the season to be seasonal. After taking in yesterday’s picturesque glories, the CC 2013 class council thought they’d keep up the momentum with an autumnal event of their own. They’ll be stationed outside of Butler at 6 pm this evening with plenty of free apple cider to keep you hydrated during your requisite Butler break. Bask in the loveliness of it all…and then go back inside and write your paper.

But…if you’re still feelin’ like celebrating the season (and we don’t blame you), it might be your in best interest to head over to Satow Room at 9:30 pm for the Culinary Society’s first-ever Thanksgiving Pie Competition! 15 teams have entered, and the evening’s menu looks positively scrumptious, featuring classics such as apple and pumpkin to such exoticisms as kabocha ginger and chocolate pecan. The event is completely free, and all attendees will get to vote for their favorite pie. Winners will receive the title of Master Pie Maker.

So much for studying tonight…

Apple assortment via Wikimedia Commons

The Morningside Almanac: Week of 11/3

The Greenmarket convenes on Broadway every Thursday and Sunday. Bwog updates you on the highlights of this week’s harvest. Dare to get seasonal.

Part of a balanced diet

  • While grape season is over, it’s always wine season. King Ferry Winery will still be serving up local wines this Sunday and next Thursday.
  • Want some cheese with that wine? Millport Dairy brings raw milk cheese to the market today.
  • Want some bread with that cheese? Buon Pane will be selling breads today and Sunday.
  • Want some ostrich-based dog treats with that bread? Roaming Acres brings ostrich steaks, fresh eggs (and empty eggs), and dog treats today.
  • Head over to Milk Thistle on Sunday for organic, vat-pasturized milk and yogurt.
  • Meredith’s Bakery promises apple, pumpkin and other pies in a variety of sizes today and Sunday.
  • Don’t miss this week’s cooking demos: At 11:30 am today, Purple of Barnard’s nomad cafe will be demonstrating how to prepare sauteed butternut squash with red bell peper chutney using all fresh market ingredients. On Sunday, the market cooks will be presenting a variety of stocks from chicken and beef to vegetable and corn.
Greenmarket mascot via wikimedia.
Morningside Almanac: Week of 10/20

Cider week—the frothiest, tangiest, off-brownishest week of all.

The Greenmarket is here every Thursday and Sunday. Every Thursday, Bwog brings you the weekly highlights.

  • As fall tightens its clammy grip, squashes, root veggies, and apples are in abundance.
  • In addition to milk, cream, and yogurt, Milk Thistle farm will be selling fresh chicken on Sunday.
  • Or try try the more exotic meats: ostrich meat from Roaming Acres or Berkshire pork on Thursdays.
  • If you’re not that into flesh, Wagner’s Cider Mill will sport grapes and grape juice both Thursday and Sunday.
  • If the idea of eating flesh makes you depressed, King Ferry Winery will be selling some of New York State’s best wines every Sunday and this Thursday.
  • For an alternative culinary way to drown your sorrows, see Wood Homestead and Tundra Brewery for maple syrup, cotton candy, and local beer on Sundays.
  • Crowned champs Samascott Orchards are offering new apple varieties and, on Sunday, a smattering of apple pie recipes at the info station.
  • In case you haven’t already, celebrate cider week this Sunday with a cider-based cooking demonstration from 12 to 1 pm.
Seasonal sip via wikimedia.
Morningside Almanac: Week of 9/29

The Greenmarket is here every Thursday and Sunday. Every Thursday, Bwog brings you the weekly highlights.

Support your body with vegetables

  • Meet the newest members of the Greenmarket family, Wood Homestead and Tundra Brewery. They’ll be selling maple syrup, maple cotton candy, and beer from all-local grains and hops this Sunday. Bonus points if you can mix all three together.
  • Also facilitating your becoming a localcoholicavor, King Ferry Winery will be at the market both Thursday and Sunday selling some of New York State’s best wines.
  • While they may not be fermented (yet), Wagner’s Cider Mill brings concord grapes and grape juice this Thursday and Sunday.
  • Roaming Acres ambles back to the Thursday market with their ostrich meat and jerky.
  • Madura Farm’s mushrooms are back. Head over to the stand for mushroom recipes.
  • Just in time for Rosh Hashanah, Samascott Orchards and Stannard Farms are selling apples dipped in Ballard’s honey (and giving away free samples at the info table!).

In case you’re not sure what to do with your produce, stop by the info table and chat with Georgia (a recent Culinary Institute of America grad) or Kristina (a recent Columbia anthro grad) to get brainstorm how to eat all those fruits, veggies and suggestively-shaped gourds.

Menacing veggie lover via wikimedia.

Boringside Heights: No Tinsel is Too Tiny Edition

Okay, so the point of Boringside Heights (as explained by the title, which has the word ‘boring’ in it), is to note some boring things that happen in Morningside Heights (see it’s a play on words because ‘morning’ and ‘boring’ sound kind of similar). Bwog delights in these details, and we think you should too. Especially after the week we’ve had, can you really blame us for a little bit of local fluff? Here are some of the highlights from the festive decorations that have cropped up around the neighborhood. Revel in the minutiae, REVEL IN IT.

  • Lights: Blue and white (coincidence?) lights line the island dividing Broadway, very pretty. Wreaths and holiday lights decorate the church on 114th.
  • Winter Wonderland: These ridiculously adorable penguins were spotted in the Cardomat window… *sigh* Cardomat. MoWi, Dame of Décor, has transformed into a sparkling, snow-flakey fantasy.
  • Menorahs: At Oren’s and University Hardware—as well as a sled! Thank god there’s snow to sled on.
  • Flora: Seasonal plants at the flower store on 112th st. These might be better to look at…props to anyone that can keep a plant alive in their dorm for more than 3 days.
  • Holiday Crafts: Delightful wreaths of yarn hang in the windows at Book Culture on 114th, but if you’re really running out of ideas for Secret Santa, the Baileys-filled candy canes at International could be the way to go.

Photography by CR

Cooking with Bwog: ’Tis the Season for Cookies

If finals have got you down, Bwog knows just the thing to cheer you up—seasonal cookies! Read on to find out how Cooking with Bwog’s culinary master Matt Powell likes to get into the holiday spirit.

Peppermint Chocolate Cookies

(Makes 50 2-inch-round cookies)

My friend found this cookie recipe a few years ago and came to me saying, “You have to make this!” I’m glad I did. These cookies are simply irresistible—a sure favorite at the holiday table. And while you’re still at school, they’re perfect for a sweet relief from finals.

Don't they look scrumptious?

Ingredients:

  • 1 C Flour
  • 1/2 C cocoa powder
  • 1/2 tsp. baking soda, 1/2 tsp. baking powder, and 1/2 tsp. salt
  • 5 tbsp. butter
  • 3/4 C sugar
  • 1 egg + 1 egg yolk
  • 3/4 tsp. peppermint extract
  • 1 lb. white chocolate
  • 6 crushed candy canes

(more…)

Tales from Farmville: Samascott Orchards

As one of the Columbia Greenmarket’s biggest fans, Bwog likes to stop and chat with the lovely people who supply us with farm fresh produce. This week, Zoe Camp met with the good people of Samascott Orchards—you may know it as the booth with the awesome apple cider.

We may be more than halfway into fall, but- fear not- there are still plenty of apples to be had. And while they’re delicious to snack on by themselves, there’s some real magic in sticking a bunch of them in a pot and slow cooking them until they produce that delicious autumnal elixir (apple cider, friends!) And some of the best is to be found at the Samascott Orchards stand at the Morningside Heights Farmer’s Market. Every Thursday and Sunday, Gary Samascott and his associates sell some of the area’s best cider to students and area residents. Bwog got a chance to speak with Samascott and find out what goes into this beloved fall drink.

Bwog: What goes into your cider?

Samascott: Basically, the apples available for sale are the best of the crop—they have less nicks, blemishes, etc. An apple with a small physical imperfection on it may not be quite good enough to sell on its own, but it’s still just as delicious, and perfect for cider. Of course, there was a hard freeze this year, so we couldn’t be so picky, but those apples usually make it into the cider, along with what we don’t sell by the end of the day.

Bwog: What types of apples make the best cider?

Samascott: Generally, larger apples are tastier and make better cider than smaller ones. We like to have a nice blend of sweet and tart apples.

Bwog: How much cider do you go through in a given day?

Samascott: We easily sell up to 80 half-gallons a day. The hot cider always sells well too, especially on these cold days.

Bwog: Where do you guys grow your apples? What’s your typical farmer’s market day like?

Samascott: We’re located out in Kinderhook, NY. On a market day, I’m up at 4:30 in the morning. Definitely some long days.

All that hard work has its payoff, however—delicious, rich apple cider and relatively inexpensive, too. It’s perfect with some cider donuts or apple cake. Some of Samascott’s associates claim that their cider goes well with rum—watch out, Four Loko.

Photo via Wikimedia Commons

The Morningside Almanac: Week of 10/7

As the seasons are a-changin’ so is the Greenmarket, and this week’s sunny skies promise a full house! The chilly weather favors different fruits and veggies, so here’s the lowdown on the last-chance crops you want to snag this week.

  • Lavender by the Bay will be back by popular demand.
  • American Seafood will be in with fish and shellfish freshly caught in the waters off Long Island.
  • As part of Edible Magazine’s “Eat, Drink Local Week” they will be hosting Bellwether Winery.
  • A few summer favorites are still available. They’ll have corn, tomatoes, peppers, and melons—but not for long!

Don’t forget you can use your EBT, debit or credit card to shop in the market. See you there!

Image via Wikimedia Commons.