In Issue 1 of The Muse, the article “Memories of Fall Flavors” featured student’s favorite fall cultural foods. Listed below are the recipes:

CHALLAH- Digital Media Freshman Benjamin Bagatell 

Ingredients 

• 4 c. all purpose flour, plus more for work surface 
• 3 large egg yolks
• 1/3 c. vegetable oil
• 2 tsp. kosher salt
• 3 large eggs
• 6 tbsp. honey
• 2 (¼ ounce) packages instant yeast (4 ½ teaspoons)
• Nonstick Spray

Directions

1. In the large bowl of a stand mixer fitted with the dough hook, beat flour, egg yolks, oil, salt, and 2 eggs until combined. In a medium bowl, combine honey, yeast, and 3/4 cup warm water. Pour yeast mixture into stand mixer bowl and beat on low speed until combined.
2. Beat dough on low speed until it pulls away from the bowl and is only slightly sticky, 6 to 8 minutes. Turn dough onto a lightly floured surface and knead with your hands until smooth on the outside and springs back when pressed with your fingers.
3. Spray the inside of a large bowl with cooking spray, place the dough in the bowl and cover with plastic wrap. Let dough proof until nearly doubled in size, about 90 minutes. Line a large baking sheet with parchment paper. Punch the dough down once then turn it out onto a work surface.
4. Instructions for swirl challah: Roll dough out into a rope, about 20″ to 22″ in length, then spiral the rope in on itself to create a round loaf. Tuck the remaining end under the challah to make sure the spiral doesn’t come loose.
5. Instructions for 6 strand braid: Portion the dough out into 6 equal pieces and roll them into 6 ropes of equal length, about 15 inches long. Begin to create a basic lattice by laying 3 of the ropes horizontally, ½” inch apart in the center of your workspace.
6. 
Fold the top and bottom ropes back and place one rope, vertically in the center of the work space, then fold the ropes back over. Then, lift the two sides of the center horizontal rope and place the two other ropes a ½” to the right and left of the center vertical rope, then place two ends of the center horizontal rope back down over the vertical ones. You should have a small lattice where the ropes are almost touching and there are 4 groups of three rope ends on the top, left, right and bottom.
7. Take the bottom centermost rope, and pass it over the strand to the right. Work counter clockwise passing the next rope over its neighbor. When done, there should be 6 pairs of ropes where one rope is crossed over the other. Now beginning with the pairing in the bottom right, take the strand that is under its partner and pass it over the rope to the left. Continue moving clockwise until you are back to having 6 pairs of strands. Repeat the prior step in the clockwise direction, pulling tightly to ensure no gaps remain, and tuck any remaining dough tightly underneath the challah.
8. Transfer the prepared loaf to the baking sheet and cover loosely with plastic wrap. Let rest until almost doubled in size for an additional 60 minutes.

   

9. Toward the end of this final proof, preheat the oven to 375° and beat the remaining egg with a fork.
10. Remove the plastic wrap from the loaf and brush thoroughly with egg wash, making sure to coat all the braided nooks and crannies. Transfer baking sheet to the oven and bake until the exterior of the bread reaches a deep caramel color and an instant-read thermometer inserted into the center of the loaf registers 190º, 35 to 40 minutes.
11. Remove loaf from the oven and let cool completely.

ARROZ CON LECHE- Communications Sophomore Gabriella Escobar

Ingredients:

• 6 cups of Milk ( regular, 2%, 1%, or skim milk depending on desired fat content) the creamier the better tasting
• 1 cup white rice (Canilla or any other regular brand) unwashed
• ½ teaspoon of table salt
• 1 cup of sugar (less one finger’s width in depos, more like 9/10 of a cap)
• 1 pint of Heavy Whipping Cream.
• 1 Tablespoon of Vanilla Extract.
• ½  bar to 1 bar of regular butter ( Land O’Lakes – depends on how creamy and fatty you prefer it).
•  Cinnamon Powder

Directions:

1. Pour 6 cups of milk into a 4 – 6 inch deep pot, and 6 inches in diameter ( preferably one that spreads heat evenly),
2. Add cup of rice
3. Add ⅘ teaspoon of table salt
4. Heat on Medium Heat (electric stove) level 5 out of 9. Allow solution to boil gently to the point where bubbles come from the bottom up but do not explode vigorously).
5. Stir continuously from the beginning to the end
6.  Allow water in the milk to evaporate as it heats up and you stir, mixture begins to get thicker.
7. As water evaporates you start to see rice grains. Mixture is ready for heavy cream (about 25 -30 minutes will have lapsed by now
8. Add Heavy cream
9. Stir heavy cream and you will notice a light beige on yellowish color change, continue to stir. (About35 minutes will have lapsed by now).
10. Add Butter bar (or half bar as you desire) allow to melt while stirring (about 40 minutes will have lapsed),
11. Add 1 tablespoon of Vanilla extract, continue stirring, as it gets thicker and thicker (about 45 minutes will have lapsed).
12. By this time rice kernels will have erupted but are still hard in consistency instead of mushy
13. Add 1 cup of sugar and continue stirring. ( about 50 minutes will have lapsed).
14. -Mixture should be thick. Turn off heat and remove from stove
15. Pour contents into a flat 2 inch deep Pyrex dish.
16. Sprinkle Cinnamon Powder to taste.
17. Allow to cool at room temperature, do not refrigerate immediately.
18. Serve while warm or cold depending on your preference.
19. Rice Pudding can be left out of the refrigerator for up to 48 hours for better taste and consistency. Refrigeration changes hardness and flavor.

VOILA. Fini, Ce Fini, Finito, Finalmente, The End

GULLAH GEECHEE GUMBO- Strings Sophomore Musiq Williams

Due to this recipe being a family secret, The Muse can only share the ingredients for William’s Gullah Geechee Gumbo.

Ingredients: 

• For Reux:
  • Flour
  • Butter

• Veggies of choice:
  • Tomato
  • Corn
  • Potatoes 
• Protein of choice:
  • Chicken
  • Seafood

MOONCAKE- Theatre Freshman Genevieve Fiorentino

Ingredients:

• For the paste 
  • 100 g dried lotus seeds
  • 80 g sugar 
  • 50 g canola or vegetable oil

• For the dough
  • 150 g golden syrup
  • ½ tsp lye water aka Kansui
  • 50 g same oil as before
  • 220 g all-purpose flour aka plain flour 

• You also need
  • 20 salted egg yolks ready-to-use ones 
  • Cornstarch for dusting
  • 1 egg yolk for brushing