A delicious calorie free present for the holidays. Did you know Ladurée has two shops in NYC now?
In the middle of the twentieth century, Pierre Desfontaines, cousin of Louis Ernest Ladurée, created the first Ladurée macaron by having the genius to stick two macaron cookies together and fill them with a flavorful ganache.
Ever since then, the preparation has stayed the same. Each season Ladurée celebrates this little round cake that’s crispy outside and soft inside, a perfect balance of aromas and textures, by creating new flavors. Each year the palette of flavors and colors grows, from the classic chocolate or raspberry to festive macarons, exotic flavours for certain destinations, fashion designers, perfumes etc.
This book presents, for the first time, each of the eighty Ladurée macarons, their aromas, inspirations, trend books and of course all of the recipes to make them at home.
At the end of the book there is a practical, step-by-step section to show exactly how Ladurée’s chefs make the cookies and the ganache fillings so you can be sure to succeed in making them too.
Introduction: A little history of the macaron
80 Macarons: flavour by flavour, a trend book, inspirations and recipes for each; 1. Classic macarons (vanilla, café, chocolate, lemon etc); 2. Nomad macarons (created for specific destinations); 3. Festive macarons (Christmas, Easter etc); 4. Precious macarons (gold, silver, copper etc); 5. Incredible macarons (violet, lemon-lime etc); 6. Designer’s macarons (berry for Christian Lacroix, fig-date for Christian Louboutin, rose-ginger for John Galliano, bubble-gum for Alber Elbaz etc); Step-by-step photographs and instructions for making the biscuits and ganache fillings at home.
Plan B is dedicated to the union of contemporary Northern Spanish Tapas and an innovative beverage program both influenced by Barcelona and the Basque region. The cuisine, the culture, the sensibility, and independent spirit of both regions desire to both honor the past and begin their future. Plan B creates food and beverage menus in tandem, with the operation’s concept reflected both in dishes and in signature drinks, wine lists and beer selections.Plan B puts an eccentric and creative take on an urban tapas bar, culinary inspiration comes from seasonal local greenmarket ingredients and exotic imported Spanish items to comprise simple and flavorful dishes that embrace the ancient Roman philosophy of the 5th Quarter, or “Quinto Quarto”.
I was so excited to go to the media tasting of PlanB. Their menu boasts of exotic dishes like python sausage, rabbit meatballs and bull testicles, I had no idea what to expect. Created by Hemant Phul (Masala Times and Earth Nightclub), this little Nolita gem is totally exciting and exotic. The carefully selected cocktails like sherries, Spanish/French wines and craft beers make Plan B a place to get more than a meal but a tasty adventure! This cocktail menu has been created by Ivy Mix of Clover Club and Tess Sawyer of Plan B.
The Basque and Catalan tapas are awesome. I don’t claim to be an expert on Spanish Cuisine but I definitely know what delicious tastes like. The downtown vibe of this restaurant comes in all aspect from the decor, food, drink and music. Started with this polenta and cherry to cleanse your palate.
Everything is scrumptious and here are my recommendations:
Potato Croquttes – Never has yukon gold, creme fraiche, salmon roe come together in a better way. This was by far my favorite experience
Goat Cheese Croquettes – A simple and delicious combo
Mushrooms – seasonal and wild – YUM the best texture ever and Tai’s favorite
I absolutely adore SOHO for shopping but beside Bar 89 I haven’t found a good place to eat. But lo and behold, 50 Spring St has a new spot that is easily going to be a regular in my books! Antojeria La Popular is a cute Mexican street food place that just opened and I went for a tasting! It was totally FAB. Everything was delicious, divine and the server was knowledgeable, making great recommendations.
You must check this out!
Antojeria La Popular brings the heat and flavor, the breathless rolling salsa, the zesty freshness and thick warm quality of Mexican food to New York City. Crispy and chewy, crackling and crusty with moist, steaming interiors that transform fresh corn, La Popular will slay past misconceptions of so-called tex-mex to deliver real recipes from the far reaches of our vast territory. From the beaches of Baja California and the Riviera Maya, to the mountains of the Sierra Madre, Mexico has an incredible variety of crisp and vibrant flavors to offer. Chipotle chilies, bright green tomatillos and crispy corn tostadas provide a unique canvas for our recipes. Antojitos, the corn-meal based street snacks of Mexico, are pressed and molded by hand into different shpes and typically act as carriers for salsa, cheese, stewed or grilled meats. It’s messy business with the melting chesse oozing, the red sauce dripping and the crunchy tostadas falling to pieces in your hands. Vingerar, salt and lime smeared upon your chin. But that’s the great joy of Mexican street food. La Popular enjoys mixing the best selection of locally-grown such as minced onion, plucked cilantro and a smoky slur of chipolte peppers. This rich culinary culture inspires the joints delicious tostadas and ceviches. Served “Tapas Style” La Populartastefully pairs its dishes with an assortment of wines, beers and sangrias. Their in-house “Chocolateria La Popular” menu offers Mexican-inspired hot chocolate, dulces, coffee and paletas ‘to-go’. La Popular experience is completed by efficient and customer-friendly service, housed within a contemporary Mexican “Antojeria”.
An antojito (Spanish pronunciation: [antoˈxito]) is a Mexican street snack designed to satisfy a craving (Spanish: antojo), and translates literally as “little whim”. Many antojitos have become regional icons of Mexican cuisine and can be found in almost every region, although there are a few local variants that are exclusive to a specific place. An antojito does not count as a full meal, but an appetizer, even though portions are large and substantial. Antojitos are frequently consumed on the streets or markets and considered informal cheap food.
ANTOJERIA LA POPULAR: MEXICAN TAPAS
50 SPRING STREET NOLITA | NEW YORK CITY
BETWEEN MULBERRY & LAFAYETTE STREETS
TELEPHONE: +1 646.476.3567 WWW.LAPOPULARNYC.COM
Mexican architects and brand designers couple Andres MYT and Regina GLVDK, family members behind Taka Taka and Vive la Crepe creators, just opened “Antojeria La Popular” Mexican Tapas in a joint effort with a team of Mexico City-based partners. The menu was designed by GLVDK and her father and executed by chef, Andrew Figueroa. Inspired by Mexico’s rich culinary culture, their delicious ceviches, tacos and tostadas are served “Tapas”-style. The idea behind them is to try a healthier, and less known, side of Mexico in a tasting of 3-4 tapas; gluten free and vegetarian options are available. Each tapa represents a state within the country and is inspired by local flavors and memories. To bring out the finest flavors in their Tapas, “Antojeria La Popular” tastefully pairs its dishes with an assortment of wines, Mexican beers and sangrias. In addition, “Antojeria LaPopular Tortilleria Kiosk will have freshly made Blue Corn Tortillas to offer a selection of quesadillas, corn in cup (“Esquites”), Mexican Sodas andMexican Hot Chocolate” to go for the fast-paced New Yorker. Inspired by traditional Mexican eateries “Antojerias”, La Popular’s interior design is enhanced by its authentic materials and Mexican motifs with a contemporary twist. As part of La Popular’s character, GLVDK invited a team of talented Mexican women to collaborate on this project, becoming a hub for creative and empowering ideas.
AN HOMAGE BY MEXICO’S RICH CULINARY CULTURE, LA POPULAR’S SUMPTUOUS CREATIONS ARE SERVED “TAPAS-STYLE” WITH EACH TAPA REPRESENTING A PARTICULAR STATE WITHIN THE COUNTRY OR INSPIRED FOUND WITHIN OUR LOCAL FLAVORS OR SUN-DRENCHED MEMORIES.
Sirloin, shrimp, tilapia Ceviche “Tribilin”(Distrito Federal)
Mole roasted Beets (Puebla)
Corn off the cob, “Morelos Style”(Morelos)
Raw tuna, mango, habanero,” Jicama taco” (Guerrero)
Salmon pasilla chile, “Blue corn tostada” (Tijuana)Bacon, shrimp, cheese “Pita taco” (Sonora)Crickets on ”Blue corn tostada” (Chiapas)Chicken mole “Corn tostada” (Michoacan)
Sirloin cheese “Corn tostada” (Zacatecas)
“Señorita” Cilantro, agave, lime, serrano chile, albariño wine
“Guava Mimosa with cava”
“La Tropicosa” Beer with orange, grapefruit soda, lime and tajin rim
Selection of Mexican Candy by “La Newyorkina”
Mexican hot chocolate with guajillo chile
Zihuatanejo tilapia, cucumber, cilantro, mango, red onion and habanero
Nayarit shrimp, green olives, cilantro, red onion, serrano chile, oregano, avocado and olive oil
Campeche (V)** palmitos, cilantro, salsa verde and mango
Distroto Federal sirloin, shrimp, tilapia, serrano chile, red onion in a “tribilin” sauce
Puebla (V)** mole roasted beets, crema fresca, and toasted sesame
Yucatan salsa verde, habanero and queso fresco
Tabasco poblano rajas, corn, crema and chihuahua cheese
Morelos corn, queso fresco, epazote, mayo, lime and chili powder
Mar (From the Sea) $5.95
Veracruz** salmon, avocado, serrano mayo on a corn tostada
Colima raw tuna, avocado, crispy leek, chipotle mayo, salsa verde on a blue corn tostada.
Jalisco (GF) shrimp, red cabbage, cilantro, red onion, chipotle mayo, valentina on a jicama tortilla
Guerrero (GF) raw tuna, mango, habanero, serrano mayo on a jicama tortilla
Baja shrimp, beans, avocado, chipotle mayo on a a flour tortilla
Tijuana salmon, queso fresco, poblano chile, red onion, pasilla mayo on a blue corn tostada
Sonora bacon-shrimp machaca, queso chihuahua, avocado, poblano, chipotle mayo in a pita bread
Tierra (From the Land) $4.95
Oaxaca beans, queso fresco, avocado, salsa verde on a blue corn tostada
Chiapas crickets from the pacific coast, avocado, crema fresca on a corn tostada
Michoacan chicken, mole, queso fresco, lettuce, toasted sesame, crema fresca on a corn tostada
Sinaloa** chicken salad, serrano mayo and carrot escabeche on a corn tostada
Zacatecas sirloin, queso chihuahua, salsa verde on a corn tostada
Potosi chicken, beans, lettuce, cream, salsa verde, cilantro on a corn tostada.
Tamaulipas sirloin, beans, queso chihuahua, red cabbage, pasilla mayo, salsa verde in a pita bread.
Traditionally eaten at breakfast or brunch. Sliced tortillas, chicken, crema, cheese, onion, cilantro and the salsa of your choice:
Verdes green salsa
Rojos red salsa
Mole mole with sesame seeds
Lunch Special $14
1 Ceviche Or Botana
1 Mar Tapas
1 Tierra Tapas
Prix Fixe $40
For 2 People Min. 6pm Till Close.
2 Mar Tapas
2 Tierra Tapas
Paletas “La New Yorkina” 3 seasonal flavors $8
Flan mom’s secret recipe $5.50
Chocolateria Popular selection of mexican candy $8
Soy, Skim Or Whole Milk / Ask For Our Month’s Selection: Hot / Iced.
Taza cacao, orange, ginger, chipotle chili, cinnamon, vanilla, salted almond, guajillo chili, coffee, salt and pepper $4.50
Monday-Friday 3pm-6pm Only By The Gl. 2 For 1.
Cocteles Con Cerveza $8
Chelada beer with lime juice and salted rim
Michelada beer with lime juice, worcestershire and salted rim
La Tropicosa beer with orange, grapefruit soda, lime juice and tajin rim