Holiday Treats

Let’s all breathe a deep sigh of relief. Exams are over. Of course, this time next year I’ll be flying back to Vermont and using my vacation days from work (crazy to think), but for right now, I am very, very relaxed and happy that the semester is over.

I have, however, lost many of my foodie pics.

In the middle of a week where I submitted over 120 pages of academic writing, my new MacBook Pro decided to get its hardware all corrupted and put me in a position where I had to choose between my photos and spending another 4 hours in the Apple Store. I opted to save my GPA, and thus, all my documentation of platters of Ethiopian in Washington DC were lost. Alas.

But! All is not lost! It is the holiday season and good cheer must be baked. Here is what I’ve been up to in the last week. Don’t dismiss these recipes by their simplicity – the marshmallow pops, for instance, were the only holiday treats entirely devoured when present in my mom’s office.

1) Chocolate Marshmallow Pops


  • 1 bag marshmallows
  • 35 lollipop sticks
  • 10 oz. dark chocolate
  • 1 tsp shortening (or a bit of butter)
  • 1/2 cup crushed candy canes
  • 1/2 cup crushed Heath or Skor bars (2 bars)
  • 1/2 cup shredded coconut



  1. Insert lollipop sticks into marshmallows, taking care not to poke them through the other side.
  2. Place chocolate and shortening in a medium-sized microwave-proof bowl. Microwave on 50% power, stirring every 30 seconds, until melted and smooth.
  3. Dip marshmallow into the chocolate until three-quarters of the marshmallow is coated. Tap the stick while holding the marshmallow over the bowl to get rid of excess chocolate.
  4. Immediately sprinkle the chocolate coating with candy cane, Heath Bar, or shredded coconut (Oreos are also another delicious option).
  5. Poke the sticks into a piece of florist’s styrofoam. Let the chocolate dry. Then enjoy!

2) Chocolate Nutella Fudge with Sea Salt Recipe:


  • Butter, for greasing pan
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 8 oz. high-quality bittersweet (60% cacao) chocolate chips
  • 1 cup Nutella, room temperature
  • 3 tbsp unsalted butter, room temperatur, cut into 1/2-inch pieces
  • 1/2 tsp sea salt
In my mind, the more sea salt, the better.

In my mind, the more sea salt, the better.


  1. Grease the bottom and sides of an 8-by-8 inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
  2. In a medium bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
  3. Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
  4. Scape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
  5. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil. Sprinkle again with more sea salt if desired.

3) Peppermint Meltaways: 

My mom makes these every year and they’re divine. Found these fun recipe cards from Savvy Eats and attached them to the Christmas cards I sent out.

Mmm mmm.

Mmm mmm.


Cutty’s Sandwiches (Boston, MA)

Welcome to Cutty’s! The sandwiches you are about to see have been rated the best in Boston in 2011.

My brother Harrison and I enjoyed this here meal together.

Feast your eyes on the Roast Beef 1000. Slow-roasted beef, crispy shallots, 1000 Island dressing and sharp cheddar on brioche. This is the restaurant’s most popular sandwich, and the one I assume Guy Fieri from The Food Network ate when he visited in May, 2012, not long ago!

The other sandwich we tried was the daily special: a beef and cheddar melt with pickled onions, panini’d to perfection. It was absolutely delicious. Coupled with tomato soup, these sandwiches were incredibly good.

Cutty’s gets everything they make their sandwiches with from very specific places. Most of them are local, but some ingredients come as far as the Netharlands and Italy.

If you’re rolling through the Boston area, this is hands down the place to go for a world class sandwich.

Yours always,

Goalie Spoon

Hot & Cold (Nashville, TN)

After four long yet amazing days in Manchester, TN where I attended the annual Bonnaroo music festival, I stayed with a friend in Nashville, TN before my journey back to Massachusetts. Check out this delicious “Hot & Cold,” the famous dish which shares the name of this lovely Café.

Two shots of expresso poured over one scoop of vanilla bean ice cream make for a perfect Hot & Cold dish. If you’re looking for ice cream next time you roll through Nashville, Hot & Cold is definitely the place to go. They offer a great menu of tea and coffee drinks as well as many decadent ice cream flavors.


Goalie Spoon

Magnolia Grill… IS CLOSING?

Magnolia Grill in Durham is currently ranked #11 nationally by Gourmet Magazine. Unfortunately, the owners of Magnolia Grill have decided to hang it up. They’re looking to relocate to start an amazing new establishment elsewhere. Heartbreaking, I know.

I was fortunate enough to be able to enjoy these gorgeous dishes with one of by best friends, Amanda and her family. Thank you Jones’!

I’ll let these incredible dishes speak for themselves.

Don’t forget dessert!

Before Magnolia Grill closes (this is happening very soon), Goalie Spoon HIGHLY recommends that you try to visit for a walk in meal, ASAP!

Love always,

Goalie Spoon

Foodie Adventures in Wrightsville Beach

On weekends off, sometimes members of the team like to hit the road and head to Wrightsville Beach in Wilmington, NC. It’s just about two hours away and aside from clean, beautiful beaches, it offers amazing food, too.

Lauren Martin and I dined on this incredible sushi from Bento Box. This restaurant came highly recommended from our coach, who frequents the place in the summer. (Thanks, Ker!)

Chef Lee Creations

Our coach instructed us to find Chef Lee, the head chef at Bento Box. We introduced ourselves and within a matter of minutes, the amazing creations you see above were proudly presented to us. We’re not exactly sure what came in these rolls, but we know salmon, eel, tuna and shrimp were all involved. Oh, and spicy mayo, of course.

Oh, did I almost forget about dessert? Just some casual chocolate-peanut butter pot stickers with caramel dipping sauce… yeah. Did I mention they were on the house? You go, Chef Lee.

If you’ve been to Wrightsville Beach, you’ve definitely seen The Oceanic Restaurant at some point. Here’s a reminder of that restaurant you saw with the outdoor seating on the pier.

Kait and I headed over to The Oceanic after a long morning of Kayaking. We started off with this incredible appetizer creation– Shrimp, crab meat and avocado all mashed into one, served with tortilla chips. It’s oh so Pinnable.

After that delightful dish, we split these fish tacos. YUM

Get out to the beach and hit up these quality establishments! What are you waiting for?


Goalie Spoon

The Parlour Ice Cream Truck!

It’s been a while dearest foodie friends, but Goalie Spoon is back with a look at The Parlour, an ice cream truck that cruises the Durham streets offering decadent frozen treats. This ice cream is for real. My family owned and leased out a bunch of ice cream trucks for years while I was growing up, so I know my ice cream. We’re not talking about bomb pops or screw balls with this truck, though. Check out this sugar cone of Salted Butter Caramel and Maple Walnut… yum.

Maple Walnut and Salted Butter Caramel

Many of the food trucks in Durham perpetuate their businesses using social media web sites. @ParlourDurham tweets out where they’ll be and the customers come in droves! They’re great about getting back to people who tweet at them.

You can order your ice cream in a cup or choose from a sugar or waffle cone. My mom thinks the colorful plastic cups are “fun!” and I absolutely agree. Aside from cups and cones, you can order your ice cream in a float of various sodas (the root beer float is amazing enough that it’s Kait’s cover photo on facebook) and delectable ice cream sandwhiches.

The key to a perfect ice cream sandwich experience is to let it thaw out for a little while– the cookies will be perfectly soft after about 10-15 minutes.

Goalie Spoon urges you to try this place out. Not eating this ice cream should be considered a felony in North Carolina. The Parlour has a great website! Here, take a peek. Check out this page to see all of their incredible flavors.

The sheer joy in this picture survives its blurriness because the Parlour is just that good. Go get some! The truck is so cool- a miniature bus turned retro ice cream ‘parlour’ on wheels.


Goalie Spoon

p.s. We’ve missed you!

Quick, Healthy, Stir Fry

After days of traveling, which seemed like weeks, I needed a meal that would satisfy my taste buds and restore my body. I decided to whip up some stir-fry. First I made some brown rice, and let it sit on the back burner while I sautéed a myriad of veggies. After a light, relaxing run, it felt amazing to chop bright, ripe vegetables knowing that they would be doing my body good. Snow peas, red and yellow peppers, mushrooms, carrots and broccoli were all sautéed in my own special stir fry sauce that I’m willing to share exclusively on Goalie Spoon.

This slideshow requires JavaScript.

Mackler Stir Fry Sauce: The ingredients must never be measured, only eyeballed. First, a thin layer of canola oil needs to cover your stir-fry surface. Then, add three-ish pinches of ground ginger, a little bit of onion powder, about a half a teaspoon of minced garlic, and a splash of soy sauce. Then add all of the vegetables your heart desires, and sauté to perfection.

Adding a few spoonfuls of soy sauce and a couple squeezes of lemon juice to your grilled chicken (while it’s still sizzling) will give it just the kick that it needs to keep up with the veggies. Brown rice is my favorite, but pour your steaming sliced grilled chicken and delectable vegetables over whatever type of rice you’d like, and enjoy this homemade Goalie Spoon specialty.

Jesse’s Steaks, Seafood and Tavern (Hanover, NH)

In the beautiful but extremely rural Hanover, Hew Hampshire, our team stopped for a much needed and much deserved dinner. After a 6:00a.m. departure for the first of our two flights to Manchester, NH, a 1.5 hour bus ride to Hanover, and an hour long practice, we needed something good.

As we walked into the restaurant, we knew we weren’t in Durham anymore. It looked like an upscale log cabin with an amazing salad bar, which Jesse’s is famous for. Everything we could have ever wanted in a salad was there including every vegetable imaginable (even beats), egg, avocado, shrimp, nuts and a selection of fruit. The house dressing was delicious, although I went with balsamic vinaigrette—my go to.

After I decided to have the Shrimp Scampi, I took some time to look around the seating area. It was completely adorned with moose heads (hooves included), antique pots and pans, huge snowshoes, boxes of gunpowder and all kinds of other miscellaneous northeastern knick-knacks.

The Shrimp Scampi came with no pasta, which was surprising, but aside from the lack of pasta, the shrimp, vegetables, and baked potato were delicious. My other teammates ordered either steak with vegetables and a baked potato or salmon with the same sides. Everyone seemed to enjoy their meals—either that or we were all too ready for a shower and 10:00pm “lights out” to think or comment on it.

Last but not least, a rich and delectable serving of chocolate mousse was brought out to each of us as we watched our men’s team beat UNC via iPad. Unfortunately, despite a delicious pre-game meal, we suffered a heart-breaking double overtime loss to Dartmouth. Hopefully the memories we make during times like meals on away trips will stick with us longer than the losses we endure on the field. Goalie Spoon will certainly never forget this authentic, New England dining experience.

This slideshow requires JavaScript.

Salt Creek Grille (Princeton, NJ)

After a long day of traveling to play the Princeton Tigers, the team was ready to settle down for a good meal. Luckily, one of our Princeton natives, Mie, picked out Salt Creek Crille for an evening of fine dining for Duke Women’s Lacrosse. Salt Creek Grille offered a luxurious and relaxing atmosphere. We made our way through a regal establishment with high ceilings, romantic lighting, an abundance of dark wood and a very large bar area. Our waiter welcomed us and brought us into a banquet room in the back of the restaurant. Here is a slideshow of the incredible buffet of food that greeted us there.

This slideshow requires JavaScript.

Ideally, I would try to describe the highlights of a big meal like this but honestly, every dish was a highlight! We started off with two salads — The house salad and the tomato mozzarella salad with red onion. Each were great but the consensus seemed to really enjoy the house salad with mesclun greens, apples, walnuts, tomatoes and balsamic dressing.

The side dishes were delicious additions to the meat and pasta headliners. The asparagus was cooked perfectly and the roasted potatoes were tantalizing my table as they were brought out to the buffet. My table seemed to love the penne with vodka sauce the most out of the two pasta dishes. The wild mushroom ravioli wasn’t too shabby, either. The sauce was especially delicious.

The marinated flank steak was fantastically tender. The succulent marinade had to be in the teriyaki family and it took the steak to the next level. The salmon was served in a bed of delicious lemon beurre risotto which made the fish look great on our plates. Although both dished were good, the steak was definitely the favorite over the salmon tonight.

A very satisfied Goalie Spoon was delighted to dine at Salt Creek Grille tonight. Duke lax gives it two thumbs up, overall.

Wet Burritos

Tonight my freshmen year roommate (star volleyball player Kellie Catanach) and I made some Wet Burritos. Inspired by a recipe we found online, we decided to cook these suckers up.


Wet Burritos

They were absolutely delicious and pretty easy to make! We fed four people generous portions for about $35 total and it only took about us about 10 minutes to shop for the supplies. Check out the recipe here. Basically, you cook up some ground beef, onions and refried beans to roll up in your heated tortillas. Then, you cook some bean-less chili, condensed tomato soup and enchilada sauce and pour it over your beloved burritos. Sprinkle some shredded mexican cheese on top and microwave for 1-1.5 minutes, or until the cheese is melted. Finish by sprinkling shredded lettuce, red and green onion and chopped tomatoes on top. To top off our mexican creations, we decided to gingerly drizzle some hot white queso across each burrito. We had a lot of fun cooking this authentic mexican meal together. Goalie Spoon recommends this recipe to any and all mexican food lovers.