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New York Pastry Chefs Create Fashionable Eats From the Runway

New York Pastry Chefs Create Fashionable Eats From the Runway

Billy's Bakery, Magnolia, and others take a cue from the catwalk

Ah, Vogue.

The ultimate fashion superpower apparently has power over the culinary world as well. Well, let's face it, Anna Wintour really can control any situation she wants, no matter what the category or genre.

In this instance, the folks at Vogue asked some of New York's finest and most beloved bakeries to cook up confections inspired by spring's fashion trends. The results, both from the runway and the oven, are delectable.

Between the delicate, billowy ruffles at McQueen and their soft, ballet-hued counterparts from Soutine Bakery — we're hooked. Even the punchy mini fondant florals from Empire Cake are identical to the sequined stunner at Nina Ricci. Billy's Bakery's tweed-esque petit fours inspried by Chanel would make Coco herself proud and the Necco candy-like sugar flowers at Little Cupcake Bakeshop are nearly identical to those that graced the shift dresses of Louis Vuitton.

Though very opposite worlds, let us acknowledge that fashion and food, when hand in hand, work magnificently together. Every runway show should have a confectionary counterpart like these to really push the bar creatively. Who say's you can't have your cake and wear it, too? Though, what would Karl say about models eating cupcakes? We wonder.


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


Ingredients:
Tahini- 1/2 cup
Dried Mint- 1.5 TBSP
Fage Classic Yogurt- 2 1/4 cups
Garlic- 1.5 TBSP finely chopped
Sumac- 1 pinch
Olive oil- 1 cup
Cayenne- 3/4 tsp
Calabrian Chili- 3/4 tsp
Hellman&rsquos Mayo- 1 3/4 cup
Roasted Garlic Puree- 2.5 TBSP *recipe below
Eggplant- 13 cups
Lemon Juice- 2/3 cup

Steps:
1) Char the eggplant under the broiler until charred on all sides. Rotate frequently.

2) Once charred, take out and cool. Once cooled, peel all the charred skin off.

3) In a perforated hotel pan add all the peeled eggplant. Place a layer of parchment or plastic wrap over the eggplant. Then place a deeper hotel pan on top of the covered eggplant. Add some weight into the top hotel pan, enough weight so the eggplant can drain and press overnight.

4) Next day take out the eggplant and add to a blender, also add the rest of the ingredients to the blender. Blend until smooth, check for seasoning and serve.

Roasted Garlic Puree
Ingredients:
3 heads of garlic
Kosher Salt- 1tsp
Extra Virgin Olive Oil- 1 TBSP

1) Cut the whole garlic head with skins still on in half.

2) Drizzle with EVOO and salt.

Related Gallery


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