crossroadsmeethautelife.com/wp-content/uploads/2012/09/pfh-s12.pdf · baked bread from pain...

2012

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C R O S S R O A D SWhere Legend and Flavor Meet

C R E AT EBetween the Bread

C U T T I N G B O A R DTodd English and David Burke in a Culinary Duel

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5 WHERE LEGEND AND FLAVOR MEET

7 SUSHI BY GARI

9 BETWEEN THE BREAD

13 SCOOPS OF ART

15 TEN COMMANDMENTS OF CHOCOLATE

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17 FLAVOR FRENZY

20 ON THE CUTTING BOARD

23 RECIPES

28 DO IT YOURSELF

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Meet Me at the

Plaza...

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Our enthusiasm for all things food quickly caught on, and The Plaza Food Hall has become a go-to destination, setting in motion a multiphase expansion. This May, The Plaza Food Hall opens in its new 32,000-square-foot space. Todd English remains our “anchor” alongside a thoughtfully curated selection of New York favorites and relative newcomers. Whether you’re a born-and-bred New Yorker looking to enjoy childhood favorites or a visitor who wants to sample a cross-section of the city’s best, you truly can find it all under the famous gabled roof of The Plaza.

We invite you to experience The Plaza Food Hall today. Dine in The Todd English Food Hall at one of the nine diverse culinary stations, or meander the “neighborhood” as imagined by Jeffrey Beers. Jeffrey drew inspiration from the classic shopping arcades of Paris, jostling shops with clever juxtaposition to draw visitors through this new interior streetscape. Stop in at William Greenberg Desserts for a classic black-and-white cookie, enjoy the aroma of freshly baked bread from Pain d’Avignon, and sample the heritage teas from Kusmi. Grab a lobster roll from Luke’s Lobster or hand rolls from Sushi of Gari, and enjoy them near the Living Wall that invokes the park just outside The Plaza’s door. Enjoy the No. 7 Sub Club, exclusively ours, crafted of turkey, Canadian bacon, jalapeño mayo, pico de lettuce, and BBQ potato chips!

Or indulge your sweet side with an array of tempting offerings from the likes of La Maison du Chocolat, FP Patisserie, Billy’s Bakery, or Lady M Cake Boutique—which has created The Plaza Mille Crepe Cake, made with layers of bananas and chocolate crème. If that isn’t enough to whet your appetite, you can picnic in Central Park with selections from David Burke’s Burke in the Box or Tartinery, topping it off with confections from Three Tarts or European soft-serve yogurt from YoArt, making its U.S. debut.

Imagine all of this where Eloise calls home: a one-of-a-kind destination full of culinary indulgences, the world-class Caudalie Vinothérapie Spa, La Palestra, Warren Tricomi, and our new offerings from Gramercy Flowers, Travelex, and Town and Country Living. Then add our current roster of flagships: Krigler, Assouline Books, MCM, Anna Hu, Douglas Hannant, J. Estina, Leather Spa, and Angelo Galasso. Why would you go anywhere else?

Meet me at The Plaza . . .

Three years ago, we embarked on a journey to bring together an abundance of culinary choices in one dynamic setting. We opened The

Plaza Food Hall by Todd English in June 2010, where locals, tourists, and hotel guests alike could meet, dine, and shop in a space akin to European

food halls not typically found in the United States.


From its inception, Gari, owner and executive chef, has been dedicated to a modern take on an ancient tradition. He has sought to reinvent sushi, making it as universally appealing and loved as pastry.

To those who would say that sushi is not for everyone, we would say they’ve never tasted Gari’s salmon with sautéed tomato. This pairing of hot and cold, of fresh fish and savory vegetables, will turn even the strongest sushi holdout into a loyalist.

The red snapper salad is an ode to the senses: fresh greens tossed with wasabi dressing and pine nuts along with fried lotus-root pinwheels. It provides a delectably light fare.

Those who crave spicy decadence will appreciate the powerful punch and rich subtleties of the yellow tail with jalapeño sauce. And the tuna with whipped tofu is a palate pleaser, the tofu beaten to airy perfection, bringing out the hidden flavors of the lean tuna.

This is only a sampling of the myriad innovative sushi creations, including sushi created exclusively for The Plaza Food Hall. With more than 100 unique varieties at their fingertips, Sushi of Gari’s chefs are simply waiting for you.

Sushi by GariThe ingredienT lisT may read like a decadenT menu

aT a european resTauranT—sauTéed TomaToes, rich

cream sauces, and mixed greens—buT sushi of gari,

as iTs name suggesTs, is a sushi resTauranT.

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Between The Bread

A sandwich is often overlooked as a perfectly balanced meal, consisting of protein, vegetable, carbohydrate, often dairy, and even fruit. As a blank slate from simple to complex, it has so much flavor potential that it can generate anticipation and excitement.

All the world loves a sandwich, and they are often capable of marking a time and place—a pan bagnat while strolling the

in iTs simplesT form, a sandwich is Two slices of bread enclosing a filling.

buT when done righT, The bread, fillings, and condimenTs combine

for a TacTile Thing of beauTy.

Promenade des Anglais in Nice; an overstuffed Philly cheese steak gobbled down on the sidewalk; or a lobster roll straight from a shack in Maine. Everyone has a favorite sandwich memory, and strong opinions on where to find the best of its kind. Every sandwich has its own way of telling a story about people, culture, location, and cuisine.

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wherever a sandwich is from,

iTs foundaTion, The mosT imporTanT

single elemenT, is The bread.

greaT bread can elevaTe ingredienTs

To new heighTs.

NO. 7 SUB is New York City on a roll! Bringing together cuisines of the people who make this city great, Chef Tyler Kord creates exciting and interesting combinations that change with the seasons—and his whims. From bratwurst to kimchi, he finds inspiration in every corner of the city and brings it to you on a quintessential Italian hero, baked daily in Brooklyn. No. 7 Sub has something for all tastes, with vegetarian subs that win over even the most hardcore carnivores. No. 7 Sub continues to surprise with twists on the classics that make old favorites new again.

PAIN D’AVIGNON What do bread and theater have in common? Not much. That is, until Pain d’Avignon began transforming their customers into an audience, making fine breads in front of them. The folks at Pain d’Avignon were always fascinated with open kitchens—the voyeuristic experience of witnessing what usually takes place behind closed doors. The bakeries of their childhood had the same appeal: bread was made on the same premises where it was sold. They have vivid memories of the bakers in the back working, stretching the phyllo dough or taking the bread from the oven. The aroma of that childhood bread is what Pain d’Avignon has been chasing ever since. And they’ll be bringing a similar experience to customers at the Plaza.

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TARTINERy exposes a new approach to French cuisine by going back to the basics, letting simple, fresh ingredients do the talking. Its concept revolves around the tartine, a gourmet open-faced sandwich served on a razor-thin slice of toasted bread. Tartinery’s tartines come in limitless permutations to satisfy any mealtime or appetite, with their bread of choice a rustic sourdough loaf from the renowned Poilâne bakery, located on Rue du Cherche-Midi in Paris’s Saint-Germain-des-Prés. They also offer salads, seasonal soups, homemade desserts, freshly squeezed juices, and a selection of organic and boutique wines.

LUkE’S LOBSTER serves the freshest, most sustainable seafood Maine has to offer. It’s sourced directly by Luke’s father and cradled in a toasted, buttery bun with no filler, so the pure taste of lobster shines. Luke rounds out his menu with Maine-made sustainable products like Maine Root organic sodas and all-natural clam chowder from Hurricane’s Soups. Down east decor and a friendly, casual vibe transport diners from the bustle of Manhattan to the docks of the Maine coast. Since 2009, Luke’s has been consistently named New York’s best lobster roll. Take a bite and you’ll see why.


remember as a child The feeling of walking inTo a candy sTore? iT was a magical

place full of color, flavor, and fun, a place you could geT losT in jusT dreaming

of all The Things you wanTed To Try. yoarT aT The plaza food hall recreaTes ThaT

feeling, giving kids and adulTs alike The chance To indulge Their sweeT side and

creaTe Their own arTisTic masTerpieces—wiThouT The guilT!

Each day, YoArt features 12 delicious flavors of yogurt and sorbet. And don’t blame them for your waistline, because it’s your choice: there’s nonfat and premium flavors, a no-sugar-added option, a nondairy sorbet, original tarts, and Greek yogurts. Eighty carefully selected toppings include fresh organic fruit, pomegranate seeds, hot fudge, chocolate-hazelnut sauce, pink champagne cordials, chocolate-covered blueberries, and pure chocolate sprinkles.

YoArt is truly about the art of the DIY dessert, giving you the keys to the treat castle. At 70 to 140 calories per four-ounce serving, the yogurt acts as the perfect healthy canvas for the toppings that allow you to get as creative as you’d like!

YoArt’s frozen yogurt provides four strains of the probiotic cultures that help promote a healthy immune and digestive

system. It has earned the National Yogurt Association’s Live & Active Culture seal, a commendation that identifies the most beneficial yogurts to eat. All frozen yogurt products are kosher, and the sorbets are vegetarian and nondairy.

For the YoArt family, it’s not just about what happens within the four walls of the shop—it’s also about supporting the local community. Four times a year, YoArt selects a local organization to receive a percentage of its sales. Nothing is sweeter than sharing!

Take a walk to YoArt at The Plaza Food Hall in a New York minute, and build your own masterpiece.

Art Has Never Tasted This Good


Ten Commandments of Chocolate

Back when Robert Linxe opened his first shop in Paris dedicated exclusively to chocolate, it caused quite a stir. Until then, chocolate was considered more of a seasonal delicacy than a year-round staple. Then everything changed for the “wizard of ganache.” By 1987, Linxe’s shop became such a hit with the locals that he was able to open a second one. Three years later, he expanded to the United States, with a location on Madison Avenue in New York City. Today, you can step into many more boutiques in locations as far-flung as Hong Kong—and now at The Plaza Food Hall.

The great divide between La Maison du Chocolat and most other chocolatiers is an incredible attention to detail. Linxe has always had a love affair with chocolate—a passion so intense, he created a list of biblical proportions: the Ten Commandments of chocolate, covering everything from color (good chocolate should appear mahogany brown and be neither too dark nor too dull), to taste (high in cocoa, it must have a long aftertaste), to how it should be consumed (always at around 20 degrees and savored a little at a time). Good luck with that last one!

From the selection of raw materials to the finished product, La Maison carefully controls every step of the process. They comb through plantations in South America and Africa to select the best cacao beans, studying the various vintages and the differences between them, then they use the essential art of blending to create a flawless product. This respect for ingredients, subtlety of balance, richness of taste, and palette of flavors is why La Maison du Chocolat’s distinctive creations are considered the great classics of chocolate.

In addition to their world-famous ganache—its silky texture made from chocolate and cream enrobed with a delicate layer of chocolate—La Maison du Chocolat creates a sumptuous array of delectable truffles. The key to the perfect truffle is in the details: triple boiling the cream, whisking the mixture

in concentric circles to incorporate as little air as possible, and gently rubbing each chilled truffle in a smear of melted chocolate before tossing them in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. Take a breath, take a bite, and fall in love all over again.

coffreT maison assorTis: The perfect assortment of chocolates. Tell no one. They are yours, and yours alone.

founded in 1977 by roberT linxe, la maison du chocolaT has creaTed

chocolaTes for The mosT discriminaTing palaTes The world over.

from chocolaTe bars To exquisiTe ganaches and Truffles, each

creaTion is handmade in Their workshop in nanTerre, near paris.


The markeTplace aT The plaza food hall is haven for food enThusiasTs—The

range of opTions are almosT dizzying, and There is someThing for everyone who

comes Through iTs doors. from pasTries, cakes, chocolaTe, and marmalades, To

a wide selecTion of coffees and Teas and oTher specialTy foods, you can savor

everyThing on The spoT, or sTock up To Take home or give as gifTs. you’ll work up

an appeTiTe by jusT walking in. seeing, smelling, and TasTing all The plaza food hall

has To offer makes for a culinary experience unTo iTself.

Flavor Frenzy


LADy M

Lady M Mille Crêpes are legendary for featuring endless layers of paper-thin crêpes and ethereal

pastry cream. The Lady M Confections Boutique at The Plaza Food Hall features a delectable

exclusive creation: the Chocolate Banana Mille Crêpes. This signature stunner celebrates the marriage

of two classic flavors—bananas and dark chocolate—seamlessly infused into Lady M’s signature Mille

Crêpes. Count and you’ll find no less than 20 handmade chocolate crêpes, each one complete with

lacy edges and layered with pastry cream.

kUSMI TEA: FROM THE CHAMPS-ÉLySÉES TO FIFTH AVENUE

Founded in 1867 in St. Petersburg, Kusmi Tea was the supplier to the tsar’s

court and became one of Russia’s foremost teahouses. For more than

140 years, Kusmi Tea has been offering high-quality blends—exclusive

bergamot-scented Russian blends as well as a variety of black and green

teas. More recently, Kusmi Tea has launched a wellness tea collection with

the delicious Detox tea, the exhilarating Euphoria, and the stimulating

Boost. Kusmi Tea has been appreciated by aficionados around the globe

for centuries, and is now available at new flagship stores on the world’s

two most famous avenues: the Champs-Élysées in Paris and at The Plaza

on Fifth Avenue in New York City.

photo: Dimitri Tolstoï

THE MARkET PLACE

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THREE TARTS

When Marla D’Urso decided to open her

Chelsea bakery and boutique in 2006, she

called on Sandra Palmer and Kiyomi Toda-Burke,

former classmates at New York’s Institute of

Culinary Education. At school, they had earned

the nickname “the three tarts”—and it stuck.

Combining their incredible restaurant experiences,

design and fashion sensibilities, and business

know-how, Three Tarts came to be. Today,

their signature sweet treats include gourmet

marshmallows and a fresh take on s’mores.

TOWN AND COUNTRy LIVING

Like a decorating dream made in

heaven, Town and Country Living

has found a second home in

The Plaza, a timeless New York

landmark. In keeping with their

refined taste and eye on quality,

co-owners Denise Leventhal and

Tina Nyman offer a treasure trove

of exclusive and unique tabletop

accessories, along with exquisite

hand-selected items for home

entertaining. And there’s more

great news for its clients who want to complement their relaxed

yet gracious lifestyle: Town and Country has just become the

New York area’s exclusive dealer for Habersham, a leader in the

fine art of furniture specializing in custom kitchens and other

cabinet designs. Let’s get decorating!

shore s’mores beach house bound, this take-along tin contains graham–chocolate chip cookies, fresh vanilla bean marshmallows, skewers, and matches.

marshmallows are marshmallows the new cupcake? sold in bags of ten, these handcrafted, small-batch marshmallows are fresh, flavorful, squishy delights made with all-natural, carefully sourced ingredients. choose from vanilla, mango, raspberry, strawberry-basil, passion fruit, and yuzu.

roofTop s’mores perfect for the urban camper, this reusable tin is filled with graham–chocolate chip cookies, fresh raspberry marshmallows, skewers, and matches.

photo: helen Norman



DAVID BURkEBURkE IN THE BOx

With the playful atmosphere of Burke in the Box,

diners can enjoy celebrity Chef David Burke’s

innovative and witty yet, above all else, delicious

cuisine. The signature pinstriped bags and

brightly colored custom-designed boxes hold

hot and cold culinary treasures including

“Burke-style” sandwiches, salads, unique side

dishes, and pastry chef-designed desserts.

These whimsical interpretations turn familiar,

high-quality ingredients into gastronomic feats.

On the Cutting Board


TODD ENGLISHSTATION TO STATION

At The Todd English Food Hall, I want to bring

a true sense of a world market to New York—

the excitement and bustle of shopping for the

freshest produce and latest products. The most

wonderful thing is the melting pot we have as

our audience, and we continuously draw from for

inspiration. Our patrons find it exciting to watch

our chefs prepare food; it brings them into the

live show and the overall Food Hall experience.

Our expansion has allowed us to build on both

the market and service to their fullest potential.

The beauty of this concept is that it will never go

out of style—people simply love to eat—and it

has a lot of flexibility built into it. So whether you

come to shop, snack, or dine, we look forward to

seeing you at The Food Hall soon!


The plaza food hall is The only place in new york where under one roof, you can

geT a TasTe of culinary creaTions by a sTar-sTudded casT of some of The besT chefs

in The world. here, They share some of Their favoriTe recipes for guesTs To make

aT home and be enjoyed around a Table wiTh friends and family.

Chef-Tested Recipes

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INGREDIENTS

12-oz whole branzino

2 sprigs Italian parsley

1 clove garlic, sliced thin

1 lemon, segmented

1/4 cup sliced red onion

Zest of 1 lemon

METHOD

Prep the branzino, making sure there are no scales, snipping off the fins with kitchen shears, and gutting clean. Score skin of fish on both sides at least 3 times.

In a small mixing bowl, toss parsley, garlic, 1/2 of the lemon segments, sliced red onion, lemon zest, olive oil, salt, and pepper. Stuff the mixture into the gut of the branzino.

Making sure the grill is hot, rub the branzino with olive oil, salt, and pepper and grill for about 3 to 4 minutes on both sides. Cover and finish slow for about 10 minutes, until branzino is cooked through.

WHOLE GRILLED BRANzINO WITH ORANGE & FENNEL SALAD

1/2 cup extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 cup arugula

1/2 cup fennel, shaved thin

1 orange, segmented

FOR THE SALAD

Take the rest of the lemon segments, the orange segments, some lemon zest and red onion, the arugula, and the fennel and toss with olive oil, salt, and pepper. Serve with the branzino.

Drizzle the branzino with a little bit of olive oil—and enjoy!

25

The Todd english food hall is a european-inspired specialty food hall offering the finest fresh, prepared, and gourmet foods. known for his interpretation of rustic mediterranean cuisine, chef english expands his culinary borders of international flavors, creating a true dine-around experience among the nine diverse food stations. renowned chef, four-time james beard award winner and inductee into the james beard foundation’s who’s who of food and beverage in america, restaurateur, author, entrepreneur, and television star are just a few things Todd english has under his chef’s hat.

“big and complex” and “enjoyable”are no longer mutually exclusive.

We make our bourbon carefully. Please enjoy it that Way. Maker’s 46® Bourbon Wh isky, 47% Alc./Vol. ©2012 Maker’s Mark Distillery, Inc. Loretto, KY

MakersMarkAd.indd 1 5/2/12 4:51 PM


INGREDIENTS

1–1 1/4 lb. lobster

6 mussels

6 clams

8 slices chorizo or spicy Italian sausage

2–3 Red Bliss potatoes, diced

8 cloves garlic, sliced

1 cup chopped tomatoes

1 ear of corn

METHOD

Place the lobster in a large empty paint can, followed by the rest of the ingredients, saving the shrimp to go in last for the top. Cover with foil and place on grill. Cook until foil begins to puff up and shellfish opens. Serve with lots and lots of grilled bread.

DAVID BURkE’S PAINT CAN CLAMBAkE

1/2 cup chopped basil

1 lemon, cut into wedges

1 1/2 cups white wine

5–6 tablespoons butter

2 tablespoons red pepper flakes

1 tablespoons Old Bay seasoning

salt and pepper

3–4 medium-size shrimp

david burke has his own twist for a traditional clambake. it’s a clambake in a can that feeds as few as two. it’s ideal for entertaining, as guests can fill their own cans with their favorite ingredients and cook to the doneness they prefer. just cover them in foil and set them over a grill until the potatoes are soft and the shellfish are open.


The journey for chef françois payard’s firsT solo venTure (he was daniel boulud’s

pasTry chef) began Tucked away among The gliTz and glamour of manhaTTan’s

upper easT side. iT was a difficulT deparTure from ThaT quartier général and The

relaTionships esTablished wiTh his neighborhood following. buT chef payard has

found a new home aT The plaza food hall, where loyal fans have a desTinaTion

To pick up his pasTry jewels To go, or enjoy afTernoon coffee and desserT

in a beauTiful seTTing.

Payard Finds a Home



CHOCOLATE TIRAMISUYour favorite coffee dessert gets a chocolate makeover.

Chocolate Mascarpone Ganache

9 oz (250 grams) 54% chocolate, chopped

6 tablespoons (100 grams) mascarpone, room temperature

1/3 cup plus 1 tablespoon (100 grams) heavy cream

Make the Ganache

Put the chocolate and the mascarpone in a medium bowl and set aside.

Bring the cream to a boil in a small saucepan over medium-high heat. Remove from heat and pour cream over chocolate and mascarpone. Whisk until chocolate is melted and mixture is smooth.

Transfer the ganache to a bowl and refrigerate until it thickens to an icing-like consistency, 30 to 60 minutes, stirring every 15 minutes to speed up the process. You can make the ganache one day ahead, but you will have to warm it slightly in a microwave or over a double boiler before using so it has a pipeable consistency.

Chocolate Cake

1 cup (100 grams) all-purpose flour

1/3 cup (32 Grams) Dutch-processed cocoa powder

6 large egg yolks

1 cup (200 grams) sugar

6 large egg whites

Make the Cake

Place a rack in the center of the oven and preheat oven to 400°F. Line a 10 x 15–inch rimmed baking sheet with parchment paper.

Sift the flour and cocoa powder together over a bowl or a piece of wax paper. Set aside.

Combine the egg yolks and 1/2 cup (100 grams) of the sugar in a medium bowl and whisk until the mixture turns a very pale yellow and doubles in volume. (If you own two electric-mixer bowls, you can whip the yolks in an electric mixer fitted with the whisk attachment.)

Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed. Once the whites start holding soft peaks, gradually sprinkle the remaining 1/2 cup (100 grams) sugar over them and continue beating until they hold stiff peaks.

With a silicone spatula, fold the whipped yolks into the meringue, and then fold in the dry ingredients. Spread the batter in the prepared baking sheet and bake for 8 to 10 minutes, or until the cake springs back when you gently press the palm of your hand on it. Remove the cake from the oven and let it cool on baking sheet.

Mascarpone Mousse

3 large egg yolks

1/2 cup plus 2 tablespoons (130grams) sugar

3 large egg whites

2 cups (500 grams) mascarpone, at room temp

1 tablespoon (12 grams) heavy cream

Make the Mascarpone Mousse

Fill a medium pot a third of the way full with water and bring it to a gentle simmer over medium heat. Put the egg yolks and 1/3 cup plus 1 tablespoon (80 grams) sugar in a bowl that fits snuggly on top of the pot but doesn’t touch the water. Reduce heat to low and place the bowl over the pot. Whisk until the mixture is very hot and starts to thicken, about 5 minutes. Remove from heat and continue whisking until the mixture cools.

Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed, gradually adding the remaining 1/4 cup (50 grams) sugar, until the whites hold stiff peaks.

Put the mascarpone in a large bowl and whisk in the crema to soften it. With a silicone spatula, fold half of the yolk mixture into the mascarpone and then fold in the second half. Fold the meringue into the mixture.

Assembly

3/4 cup (180 grams) strong coffee

3 tablespoons (18 grams) Dutch processed cocoa powder

Assemble the Dessert

You will need a 1- to 1 1/2-quart bowl or dish. With a knife, cut two rounds out of the cake, one slightly smaller than the other to fit the bowl.

Spoon about 1 cup of mousse into the bowl, then place the smallest cake round over the mousse and press down gently. Spoon a third of the coffee evenly over the cake.

Spoon a 1/4-inch layer of ganache over the cake, then a 1/2-inch thick layer of mousse over the ganache. Press the larger cake round over the mousse, pressing it down slightly to even out the layers below it. Spoon the remaining coffee evenly over the cake .

Spoon another 1/4-inch layer of ganache over the cake, and then spoon the remaining mousse over it. With a silicone spatula, slightly smooth the top of the mousse to make it even and flat. Cover the bowl with plastic wrap, and refrigerate until ready to serve or for up to two days.

To prevent the ganache from being too firm, remove the tiramisu from the refrigerator about 30 minutes before serving to bring it to room temperature. Sift cocoa powder directly over the top of the tiramisu before serving.

Payard Finds a Home


INGREDIENTS

10 tablespoons unsalted butter

10 oz semi-sweet chocolate

1 cup sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

METHOD

Preheat oven to 350°F. Melt the butter and chocolate together over low heat. Remove from heat and transfer to a mixing bowl. Using a hand mixer, mix in sugar, salt, and baking powder. Next, mix in the eggs and the vanilla. Add the flour and then the chopped pecans.

Pour into a greased and floured baking dish. Bake about 40 minutes, or until an inserted toothpick comes out clean. Remove brownies from pan and allow to cool. Using a small sifter, sprinkle the brownie tops with confectioners’ sugar.

WILLIAM GREENBERG DESSERTS BROWNIES

LEGENDARy NEW yORk SqUARES

2 eggs

1 1/4 teaspoon vanilla

3/4 cup flour

1/2 cup chopped pecans

in 1946, william greenberg jr. opened a bakery ThaT remains synonymous

wiTh qualiTy. for more Than 65 years, william greenberg desserTs has been

an upper easT side insTiTuTion, providing new yorkers wiTh some of The

ciTy’s besT pasTries, cakes, and assorTed baked goods. The original family

recipes are sTill used Today To creaTe such delecTables as Their Trademark

mouThwaTering brownies.

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iT all began wiTh Two friends from business school, a sweeT TooTh, and a dream. in 2003, billy’s

bakery was founded wiTh The goal of providing classic, american-baked goods in a warm,

friendly aTmosphere. baking all of Their producTs on-siTe, billy’s fills Their 1940s-sTyle sTores

wiTh The delicious scenTs of fresh cakes and pies To bring back ThaT delighTful, warm feeling

of grandma’s kiTchen. whaTever The occasion, billy’s is here To make life a liTTle sweeTer.

Billy’s Bakery


INGREDIENTS

2 cups all purpose flour

1 cups cake flour

2 1/4 teaspoons baking powder

1 tablespoon pink food coloring

1 1/2 cups strawberry puree, fresh* or store-bought

8 oz butter, room temperature

2 cups granulated sugar

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1/4 cup sour cream

4 eggs

Preheat oven to 300°F. In a mixing bowl, sift together the flours and baking powder and set aside. Add the pink food coloring to the strawberry puree and set aside. In a large mixing bowl, combine butter, sugar, salt, and vanilla. Cream together in an electric mixer with a paddle on medium speed until light and fluffy, about 2 to 5 minutes. Scrape down the sides of the mixing bowl and add sour cream. Bring back to medium speed until incorporated. Add eggs one at a time, scraping down the sides of the mixing bowl in between each addition. Add 1/3 of the strawberry mixture and 1/3 of the flour mixture and combine on low speed until barely incorporated. Repeat 2 more times until all ingredients are together. Scrape the mixing bowl and paddle very well and mix on medium speed for an additional 30 seconds to 1 minute to eliminate any lumps. Scoop the batter into a lined cupcake pan, filling each cup about 2/3 of the way full. Bake 10 minutes, rotate, and then bake another 10 minutes or until just done. Let cupcakes cool completely before icing.

*For fresh strawberry puree, blend fresh or frozen strawberries in a food processor or blender until smooth.

STRAWBERRy LEMONADE CUPCAkES yields about 2 1/2 dozen

Lemon Curd Yields about 1 cup

1/2 cup butter

3/4 cup lemon juice

4 eggs

4 egg yolks

1 3/4 cup sugar

4 tablespoons cornstarch dissolved in mixture of 1/4 cup water and 1/4 cup lemon juice

1 tablespoon lemon zest

Combine butter and lemon juice in a medium saucepan. Bring to a gentle simmer over medium heat, about 130°F. Combine eggs, egg yolks, sugar, and cornstarch mixture. Whisk until smooth. Slowly stream the warm butter and lemon juice mixture into the egg mixture while constantly stirring. Return mixture to the saucepan and put back on heat. Stir constantly until lemon curd thickens and begins to set. Strain through a fine mesh strainer and add lemon zest. Cover with plastic wrap touching the curd to prevent a skin. Cool in refrigerator for at least 30 minutes before using. Lemon curd will keep for 3 days in fridge or 3 weeks in freezer.

Lemon Buttercream

Yields about 1 quart

1 lb butter, room temperature

20 cups confectioners’ sugar

3/4 cup to 1 cup lemon curd

1 to 2 drops yellow food coloring

Cream the butter in an electric mixer on medium speed until soft. Slowly add sugar in small additions, alternating with the lemon curd until preferred taste and texture is reached. Add food coloring if desired.

To Ice Cupcakes

Spread about 1/4 cup buttercream on each cooled cupcake. Create a small indent in the center with a spatula or the back of a spoon, and pipe or spoon lemon curd into the indent, Enjoy!


Publisher Michael GoldMan

editor-in-chief Kristin Franzese

associate editor ali schwartz

design director Jana PotashniK Bairdesign, inc.

Managing editor christian KaPPner

assistant editor stePhane henrion

copy editor Kelly suzan waGGoner

contributing writers elle BaBa PaMela Jouan

Photography Melissa hoM desGrieux / Photocuisine ted axelrod

Marketing director Katherine Payne

hautelife Press a division of c-Bon Media, llc. 321 dean street suite 1 Brooklyn, ny 11217

www.hautelifepress.com [email protected]

subscription inquiries 718.858.1187 [email protected] or visit www.hautelifepress.com

Printed and bound in the u.s.a.

hautelife Press makes every effort to ensure that the information it publishes is correct but cannot be held responsible for any errors or omissions.

© 2012 all rights reserved. reproduction without permission is strictly prohibited.

34

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