on-campus events
From potluck brunches to baking nights to cooking events with board members, GUES’ on-campus events unite Georgetown foodies on the Hilltop.
latest events
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v-day
what is valentine’s day for? gues-ties.
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gues-giving
the event of the year.
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cooking with a board member
the one, the only, the iconic muffins (recipe below)
cooking with a board member
check out the recipes we’ve made at home with members below!
blueberry muffins w/ Adora
recipe adapted from @chelslikescutefood
ingredients:
Syrup
- 1 cup blueberries (148g) fresh or frozen
- 1 tbsp granulated sugar (12g)
- 1 tbsp lemon juice (7ml)
Crumble
- 1/2 cup all-purpose flour (60g)
- 1/3 cup granulated sugar (70g)
- 3 tbsp brown sugar (40g)
- pinch freshly grated lemon zest
- 4 tbsp butter (60g), melted and cooled
Batter
- 2 cups flour (240g)
- 2 tsp baking powder (8g)
- 1/2 tsp salt (6g)
- 1 1/4 cup granulated sugar (250g)
- 8 tbsp unsalted butter (114g) melted and cooled
- 2 eggs
- 2 tsp vanilla extract (5ml)
- 1/2 cup whole milk (118ml)
- 1 1/2 cup fresh or frozen blueberries
instructions:
Make the syrup first:
1. In a saucepan over medium-high heat bring 1 cup of blueberries and 1 tbsp of granulated sugar to a boil.
2. Reduce to a simmer and squish the blueberries with a fork or potato masher.
3. Continue to simmer for about 10 minutes, or until the mixture is reduced by half.
a. Go make the crumble while this is simmering!
4. Stir in the lemon juice
5. Allow to cool to room temperature.
Make the crumble:
6. In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, lemon zest, and salt
7. Pour in the 4 tosp melted butter and mix together until crumbles form about the size of peas.
8. Set aside.
Make the batter:
9. Preheat oven to 425F and prepare a muffin tin with liners.
10. In a mixing bowl combine 2 cups of flour, baking powder, and salt. Mix together and set aside.
11. In a large mixing bowl combine sugar, butter, eggs, vanilla extract, and milk. Mix until well combined.
12. Gently fold the wet ingredients into the dry ingredients. It's important not to over mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining
Assemble the muffins:
13. In a small bowl toss the blueberries with 1 tbsp of flour.
14. Gently fold the blueberries into the muffin batter.
15. Use a large ice cream scoop or two spoons to equally spoon the batter into each muffin tin
16. Spoon the blueberry syrup on top of each muffin and use a toothpick to swirl it around.
17. Generously top each muffin with the crumble mixture. Press very lightly to ensure the crumble sticks to the batter.
18. Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, about 10 more minutes
19. Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.
20. Enjoy!
<— (I prefer frozen blueberries— the flour sticks to them better so they don’t sink to the bottom of the muffins)
<— (I like using salted butter for the crumble — it adds a nice depth to the flavor!)
pineapple teriyaki chicken w/ Emma-Rose
recipe from half-baked harvest
ingredients:
• 1/2 cup low sodium soy sauce
• 1/3 cup honey
• 2 tablespoons fresh grated ginger
• 2 cloves garlic, minced or grated
• 1 fresno chile pepper, seeded and diced
• 1/4 cup sesame oil
• 1 pound chicken breast or thighs
• 1/2 pineapple, cut into half moons
• 2 bunches broccoli or broccolini, cut into florets
• 2 tablespoons sesame seeds
• kosher salt and pepper
• lime wedges, cilantro, and rice, for serving
instructions:
1. Preheat the oven to 425 degrees F.
2. In a small bowl, whisk together the soy sauce, honey, 1 tablespoon of the ginger, garlic, and fresno pepper.
3. Heat a large, oven safe skillet over medium high heat. Add 2 tablespoons oil. When the oil shimmers, add the chicken and sear on both sides until lightly golden, about 2-3 minutes. Add the sauce and bring to a boil. Cook for 2-3 minutes or until the sauce thickens slightly. Remove from heat and add the pineapple.
4. Toss the broccoli with the remaining 2 tablespoons oil, remaining 1 tablespoon ginger, sesame seeds, salt and pepper. If your skillet is large enough, add the broccoli to the skillet with the chicken, if not, add to a roasting pan. Transfer both the chicken and broccoli to the oven and cook for 15-20 minutes or until the chicken is cooked through and the broccoli lightly charred.
5. Serve the chicken, pineapple and broccoli over a bed of rice with limes and cilantro. Enjoy!
<— (I used chili flakes!)
