Living & Arts

For your sweet tooth...

In print | October 8, 2009

Sharples comes equipped with lots of tools to enhance our college dining experience. Most of them are overlooked and underused. Among the cooking machinery among us, tucked away in a corner next to the frozen yogurt is the humble waffle-maker. To some, this little machine may not look like much, but its abilities to turn out glorious waffles should never be underestimated. To others, the glimmering black, waffle-teeth jaws emitting intense heat may be intimidating, but I promise, it doesn’t bite if you keep your hands only on the handle.

Waffle-making 001:

Prep + cook time: 3-ish minutes
You need: (1 ladle) Waffle batter found next to waffle iron
Making a waffle is simple, but steps can be taken to improve the finished product. The first is to not use more than one full ladle of waffle batter. One ladle is sufficient to make a good waffle, believe me — believe the sign in front of the container of batter that suggests you use only one ladle. No matter how insufficient the batter first looks on the iron, it’s going to be enough as it spreads through the waffle cast.

Pour one full ladle of batter into the center of the iron, close the iron and turn it upside down by rotating the handle. Wait patiently until the iron starts beeping and blinking its red light, indicating the waffle is finished. In most cases, if you try to take out the waffle at the time the machine indicates it’s done, the waffle will split into two disks – like an Oreo cookie split down the cream center – with the sides sticking to either side of the iron. At this stage, your waffle is more chewy than crisp. If you prefer a chewier waffle, detach (using the tongs provided next to the batter!) the halves of waffle from either side of the iron and reconstruct a full waffle on your plate. If you either find the idea of a split waffle upsetting or prefer a crisper waffle leave the waffle iron closed for another 20-30 seconds before retrieving it.

The classic butter (at condiments bar) and maple syrup (next to waffle iron) topping with a glass of milk is delicious, but there are also exciting alternatives.

Spread some peanut butter (at the table next to condiments bar, diagonal and opposite cereals) on the waffle, top with banana slices (fresh bananas found in the fruit section opposite the frozen yogurt) and drizzle some honey to add sweetness.

My personal favorite, a method inherited from an upperclassman friend when I was a freshman is to eat waffle a la mode. This waffle with ice cream treat is one of those shareable desserts that will make your friends very happy. You can simply plop scoops of ice cream on top your freshly made waffle, but the heat from the waffle melts the ice cream quickly on the way to your seat in the dining area, making your waffle a soggy affair. Put the scoops of ice cream in a bowl to avoid this.
Most flavors will work with the waffle, but my favorite (and the one I think works best with the waffle) is vanilla. When the desert of the evening is the ice cream bar, you can top vanilla ice cream with little bits of strawberry syrup, syrup-coated walnuts (plain walnuts available next to peanut butter), and chocolate syrup (which can also normally be found at the condiments bar). A little bit of these toppings goes a long way — try not to overkill it with the syrups. You can mix the ice cream sundae, rip pieces of waffle and top with the ice cream mixture.

The textures and flavors explode in your mouth. The warm, crunchiness of the waffle combines exquisitely with the cold and soft texture of the ice cream in the first bite. The chewy and not-so-sweet interior of the waffle then balances out the intensity of the ice cream mix. Yum.

Another fix for your sweet tooth: Fruit, yogurt and granola parfait
Prep + cook time: 2 minutes

You need: (however much you want) canned fruit (peaches and pears usually available on a rotating basis) or fresh fruit mix at salad bar, (however much you want) vanilla or plain yogurt at salad bar, (handful) organic granola with apple, raisins, walnuts and almonds at cereal bar.

All you do is throw all these ingredients together in a cup or a bowl. Mix and eat. My thoughts on yogurt: the vanilla-flavored yogurt is really good. It’s already sweet, so it’s convenient to use. If you have some time though (no more than 30 seconds), try adding a bit of honey (at condiments bar) to plain yogurt to sweeten it – it’s the ultimate way to enjoy yogurt, in my humble opinion.

This parfait is great as a dessert or snack. It’s a quick and simple creation – perfect for those of you making only brief stops at Sharples.

Something that makes me smile…
The “exotic” fruit cameos in Sharples has, I’ve noticed, dotted students’ conversations around campus. In addition to our familiar regulars, apples, oranges, and bananas, we’ve had delicious plums, pluots — plum-apricot hybrids — at some point (if I’m not mistaken), and, more recently, miniature pears. They look too small to be consumed and wear deceiving, fig-like masks; their size makes them look unappetizing, giving the impression that they were picked months too early. Don’t judge a pear by its size — these fruits are little jewels. They are tender, sweet, juicy and extremely flavorful — just avoid the ones that feel as hard as bricks. Eating the good ones make me smile at the satisfaction of having found something delicious. Enjoy!

Lois is a senior. You can reach her at lpark1@swarthmore.edu