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Advent Calendar Cookbook—Day 26: Lemon Latkes

  • 6 Yukon Gold potatoes (about 2½ pounds), peeled.
  • 1 large onion.
  • 2 large egg yolks.
  • 3 garlic cloves, grated.
  • 2.5 ounces finely grated Parmesan (about 1¾ cups).
  • 1 tablespoon finely grated lemon zest.
  • Pinch of Kosher salt.
  • 2 tablespoons rice flour.
  • ¾cup plus 2 tablespoons canola oil.
  • 1 cup ricotta (preferably Calabro).

Instructions:

  • Grate potatoes and onion on the large holes of a box grater into a large bowl. Squeeze out excess liquid from potatoes and onions with a dish towel into a medium bowl; reserve liquid. Add egg yolks, garlic, Parmesan, and lemon zest to potatoes and onion and mix well; season with salt. Gently fold in flour, adding reserved liquid if needed, until mixture is loose but still holds together.
  • Heat ¼ cup oil in a medium nonstick skillet over medium. Squeeze about ⅓ cup potato mixture into a rough ball with your hands to get rid of excess liquid. Press ball down to make a 3½”-diameter flat round. Working in batches, cook latkes, turning occasionally and adding 1–2 Tbsp. oil between batches, until both sides are golden and crunchy, about 4 minutes per side. Transfer to paper towels to drain.
  • Process ricotta in a food processor until super smooth and silky. Serve alongside latkes.

 


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Advent Calendar Cookbook—Day 25: No Bake Avalanche Cookies


Advent Calendar Cookbook—Day 25: No Bake Avalanche Cookies

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist

Image courtesy of The Country Cook.

Ingredients:

  • 4 cups Rice Krispies cereal.
  • 4 cups Honey Nut Cheerios.
  • 2 (11 ounce) packages white chocolate chips.
  • 1 cup creamy peanut butter.
  • 1 cup Biscoff cookie butter.

Instructions:

  • Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios and stir together.
  • In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
  • Stir in peanut butter and cookie spread. If it’s too thick to pour easily, microwave in 15-second increments until smooth.
  • Pour mixture over the cereal. Stir well until fully combined.
  • Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets.
  • Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
  • Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.)

For more tips, click here!


 


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Falvey Offers the Oxford Research Encyclopedia of Education

Photo courtesy of Oxford University Press.

By Laurie Ortiz Rivera

With today’s overabundance of information and misinformation, students and researchers alike can be overwhelmed in identifying what’s trustworthy, what’s up-to-date, and what’s accurate. This is the reality of many of us who want to be very well-informed on different topics.

Recently, Falvey Library subscribed to the Oxford Research Encyclopedias of Education to give access to more than 1,000 articles from a prestigious publisher Oxford University Press. The editor, George W. Noblit, wrote:

The ORE of Education provides thorough and balanced syntheses of what is known, what is disputed, and what is in progress in education research. The syntheses will be gateways to new domains of inquiry, providing provocative ideas and incisive critiques as well as addressing the broad controversies that mark education. The ORE of Education will be the singular resource for access to all that is known and all that is being thought in and about education. (Noblit, 2022).

The Oxford Research Encyclopedias covers topics in these general categories:

  • Education and society
  • Curriculum and pedagogy
  • Education, change, and development
  • Education, cultures, and ethnicities
  • Educational politics and policy
  • Educational theories and philosophies
  • Educational administration and leadership
  • Educational purposes and ideals
  • Education, gender, and sexualities
  • Educational systems
  • Research and assessment methods
  • Professional learning and development
  • Cognition, emotion, and learning
  • Alternative and non-formal education
  • Educational history
  • Globalization, economics, and education
  • Languages and literacies
  • Technology and Education
  • Education, health, and social services

We enjoy the Encyclopedia’s capabilities to offer multimedia content and cross-links embedded so that readers can follow the rigorous standards of academic publishing. Log into our collection of Oxford Research Encyclopedias to access peer-reviewed summaries on an ever-growing list of topics.


Photo of Laurie Ortiz-Rivera, Social Science Librarian.Laurie Ortiz Rivera, PhD, is Subject Librarian for History, Art History, Education & Counseling at Falvey Library. 

 

 


 


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Advent Calendar Cookbook—Day 24: Muddy Buddies (Puppy Chow)


Image courtesy of Joy Food Sunshine.

Advent Calendar Cookbook—Day 24: Muddy Buddies (Puppy Chow)

Recipe submitted by Annie Stockmal, Graduate Assistant at Falvey Library

Ingredients:

  • 9 cups Chex cereal.
  • 1 cup semisweet chocolate chips.
  • ½ cup peanut butter.
  • ¼ cup butter.
  • 1 tsp vanilla.
  • 1½ cups powdered sugar.

Instructions:

  • Microwave chocolate chips, peanut butter, and butter uncovered for 30 seconds and stir. Microwave for another 30 seconds (until smooth).
  • Stir in vanilla.
  • Pour mixture over Chex cereal and stir until fully coated.
  • Pour cereal into a 2 gallon plastic bag.
  • Add powdered sugar, seal bag, and shake.

 


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Falvey’s Guide To Christmas Pop

By Olivia Dunn


With Christmastime approaching, it’s time to start listening and appreciating the season before it passes you by. Rather than opting for the classics such as “Jingle Bells” or “Rudolph the Red Nosed Reindeer” at every chance you get (although there’s nothing wrong with that), consider checking out the multitude of pop music various stars have offered over the years with the convenient broken-down guide provided below. Happy Holidays!

Classics:

These pop hits have stood the test of time and are just as likely to be heard on the radio as any other Christmas carol. Out of all the classics, these three are the best of the best.

“All I Want for Christmas is You” by Mariah Carey – Say what you want about this song, as it has gained a reputation for being overhyped, but it’s simply not Christmas without at least a few (or hundreds of) listens.

“Last Christmas” by Wham! – This song is the perfect choice for those who could do without the same cheery tone of most Christmas songs.

“Mistletoe” by Justin Bieber – Upon its release in 2011, this song easily became a staple for both middle school girls and non-Justin Bieber listeners alike.

Sleepers:

While these songs often get overshadowed by their more-famous counterparts, they are just as deserving of multiple listens throughout the holiday season.

“Cold December Night” by Michael Bublé – While Michael Bublé has become known for other famous tracks off his beloved holiday album simply entitled Christmas, “Cold December Night” deserves fame in its own right.

“Christmas Eve” by Justin Bieber – One of the more soulful tracks off of Justin Bieber’s Christmas album, “Christmas Eve” makes for the perfect listen during your family’s Christmas commute.

“Underneath the Tree” by Kelly Clarkson – Once you hear this song for the first time, you’ll never be able to get it out of your head, and you’ll enjoy every minute of it. 

Worthy Covers:

With a limited amount of Christmas carols in existence, it can be difficult to decipher which covers are the best. Over the years, these three have remained tried and true staples.

“It’s Beginning to Look a Lot Like Christmas” by Michael Bublé – While it was hard to choose just one cover from Michael Bublé, this song sums up the simultaneous anticipation and nostalgia associated with Christmas perfectly. 

“Have Yourself a Merry Little Christmas” by Sam Smith – This slowed-down take of a classic Christmas song is a match made in Christmas heaven with Sam Smith’s vocals.

“Winter Wonderland/Don’t Worry Darling” by Pentatonix – Pentatonix gives a fun and unique spin of “Winter Wonderland” by pairing it with Bob Marley’s fan favorite hit, “Don’t Worry Darling.”

View my full holiday playlist below. From all of us at Falvey, we hope you give these picks a listen and have a happy and healthy Holiday season! 


Olivia Dunn HeadshotOlivia Dunn is a senior at Villanova University. She works in Falvey Library as a Communications and Marketing Assistant and majors in Communication with specializations in both Journalism and Public Relations.

 


 


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Advent Calendar Cookbook—Day 23: Stuffed French Toast

 


Advent Calendar Cookbook—Day 23: Stuffed French Toast (Sally Jessy Raphael)

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist

“Served annually at the Stahl’s holiday brunch, this recipe pairs well with traditional egg casseroles. You can prep this dish the night before which makes it a quick and tasty option for Christmas morning!”

Image courtesy of Savory Experiments.

Ingredients:

  • 8 slices white bread (crusts removed).
  • 12 eggs.
  • Two (8 oz.) cream cheese (softened) cut into small cubes.
  • 13 cup maple syrup.
  • 2 cups milk.

Instructions:

  • Place half the bread in the bottom of a 9×13 ungreased casserole dish.
  • Cut the cream cheese into small cubes and place them on top of white bread.
  • Top cream cheese with remaining bread.
  • Mix eggs, maple syrup and milk; Pour mixture over bread, cover with plastic wrap, and refrigerate overnight.
  • Next morning: Bake at 375 degrees for 45 minutes.
  • Serve with maple syrup (optional: top with powdered sugar).

 


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Advent Calendar Cookbook—Day 22: Apple Feta Spinach Salad


Advent Calendar Cookbook—Day 22: Apple Feta Spinach Salad 

Recipe submitted by Meg Schwoerer-Leister, Access & Collections Coordinator

Image courtesy of Eat Well 101.

Ingredients:

  • 3-4 cups baby spinach, rinsed.
  • 1 Gala apple diced.
  • ½ cup cranberries.
  • 3 tablespoons chopped almonds.
  • ½ cup feta crumbles.

Dressing:

  • ¼ cup olive oil.
  • 1 tablespoon honey.
  • ¼ cup apple cider vinegar.
  • 2 teaspoons mustard (Dijon or whole grain).

 

 



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Advent Calendar Cookbook—Day 21: Green Bean Casserole


Advent Calendar Cookbook—Day 21: Green Bean Casserole

Recipe submitted by Sarah Wingo, Librarian for English Literature, Theatre, and Romance Languages & Literature

“Make a béchamel sauce out of the butter used to sauté mushrooms, then bake with green beans and fried onions in a casserole dish for about an hour.”

Photo courtesy of Alex Lau, via Bon Appetit.

Ingredients:

  • About 2 lbs frozen green beans.
  • About 2 lbs mushrooms (cremini, or white).
  • About 3 cloves garlic.
  • 1 package (6 oz) crispy fried onions.
  • 2-4 Tbs butter.
  • 1-3 Tbs flour.
  • 1 cup heavy cream.
  • 1 cup chicken stock.
  • Dash of salt.
  • Dash of pepper.
  • Dash of nutmeg.

Instructions:

  • Thaw 2 lb frozen green beans (and drain).
  • Mince 3 cloves garlic.
  • Wash and drain 2 lb mushrooms. Slice the mushrooms or just break them up by hand while draining.
  • Sauté mushrooms in 2-4 Tbs butter. (The mushrooms will soak up the butter, then release it again after a few minutes).
  • Add 3 cloves garlic (minced).
  • Sprinkle with salt and sweat until translucent.
  • Add 1-3 Tbs flour. Stir and continue heating to make a roux.
  • Add 1 cup heavy cream and 1 cup chicken stock. Reduce heat slightly and stir to make a sauce (If it’s a little too thin, reduce heat and simmer until it reduces somewhat).
  • Add salt (not too much, the fried onions are salty), pepper, and a little bit of nutmeg.
  • Preheat oven to 350 degrees F.
  • Combine mushrooms and sauce with green beans in a casserole dish.
  • Mix in a quarter to one third of the fried onions, spread the remainder on top.
  • Bake, covered, for about an hour.

 


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Advent Calendar Cookbook—Day 20: Apple Strudel


Advent Calendar Cookbook—Day 20: Apple Strudel

Recipe submitted by Laurie Ortiz Rivera, Social Sciences Librarian 

Image courtesy of House of Nash Eats.

Ingredients:

Strudel Dough

  • 1 ½ cups all-purpose flour (188g).
  • ¼ teaspoon salt.
  •  cup lukewarm water.
  • 2 Tablespoons vegetable oil.
  • ½ teaspoon apple cider vinegar or lemon juice.

Apple Raisin Filling

  • ¾ cup butter melted.
  •  cup Panko breadcrumbs.
  • 2 lbs apples peeled, cored, and thinly sliced (about 6 cups).
  •  cup golden raisins plumped in hot water for 10 minutes, then drained.
  • ½ cup granulated sugar.
  • ½ teaspoon cinnamon.
  • Powdered sugar for dusting.

Instructions:

  • Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
  • Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn’t dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
  • When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
  • To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
  • Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
  • Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
  • Using your hands (or a very soft pastry brush, although I find that my hands work best), gently spread ¼ cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
  • Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
  • Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving ¼ cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
  • Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.

For more recipe notes click here. Recipe via House of Nash Eats.


 


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TBT: Dancing on Tabletops

Image courtesy of the 1968 Belle Air (page 23) via the Villanova University Digital Library.


Hang in there, Wildcats! Finals will be over soon, and you can breathe a sigh of relief and dance (maybe not on any tabletops.) Good luck—You got this! Image courtesy of the 1968 Belle Air (page 23) via the Villanova University Digital Library. Read the full yearbook here.


Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Library. Her finals study tip: Get enough rest!

 

 


 


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Last Modified: December 15, 2022