Culinary Couture: Chanel-Inspired Recipes for the 2023 Met Gala
- Britt
- May 1, 2023
- 6 min read
The highly anticipated 2023 Met Gala is this evening, and I simply cannot contain my excitement! This year's Costume Institute exhibition, aptly titled "Karl Lagerfeld: A Line of Beauty," promises to be an extraordinary celebration of the incomparable life and legacy of the iconic Karl Lagerfeld.
The red carpet possibilities are endless with the dress code "in honor of Karl." Celebs in attendance have had a treasure trove of options from the illustrious brands he graced with his creative genius. From his own eponymous line to the likes of Patou, Balmain, Chloé, Fendi, and, of course, Chanel.
In the fashion world, Karl Lagerfeld was legendary, to say the least. His unique style, wit, and undeniable talent shaped the landscape of modern fashion as we know it today. While he garnered both praise and duly owed criticism throughout his career, there's no denying his ability to captivate.
From his early days as an apprentice with Pierre Balmain and Jean Patou to his legendary tenure at Chanel. His creativity and vision revitalized iconic fashion houses and propelled them to new heights. As the Met remembers Karl Lagerfeld, I cannot overlook his time at Chanel in particular, where he breathed new life into the brand, transforming it into a symbol of timeless elegance and earning a forever seat in pop culture relevance. One of my absolute favorite shows from the Chanel archives has to be the AW 2014 ready-to-wear collection. The majestic Grand Palais in Paris was transformed into a whimsical supermarket, just one of the many memorable fashion spectacles in fashion history.
In addition to immersing ourselves in the world of Chanel (I'd be remiss if I hadn't) and the upcoming Met Gala, I have a special treat for you! I have collaborated with my dear friend and talented pastry chef, Alyssa Jasmine, to curate a culinary experience that pays homage to some of Lagerfeld's iconic looks for Chanel. Indulge in an exquisite canapé snack and a divine dessert, perfectly crafted to capture the essence of elegance and sophistication.
First on our menu are the Glass Potato Canapés with Caviar, a bite-sized delight that showcases the luxurious flavors of caviar atop delicate and crisp glass potato chips. It's a harmonious blend of textures and tastes that will transport your palate to "Gala" status. Btw these are also exceedingly easy to make!
But the indulgence doesn't stop there, my dears. Our grand finale is the Earl Grey Tea Blanc Manger with Blackberry-Cassis Gelée. Picture this: a silky-smooth Earl Grey-infused blanc manger delicately paired with a luscious blackberry-cassis gelée. The combination of floral notes, fruity undertones, and velvety textures will leave you in a state of pure bliss.
The Cook Wears Coco & Alyssa Jasmine presents these exquisite recipes inspired by the iconic Karl Lagerfeld and his acclaimed tenure at Chanel. Prepare to savor the flavors of elegance and sophistication as we pay tribute to one of the greatest visionaries in the fashion world. Bon appétit!
Glass Potato Canapes w/ Creme Fraiche & Caviar
Serves a party of 12
(You can make way less and save the potato gel - see below recipe note)
Recipe:
4-5 medium Yukon Gold or Russet potatoes
1/2 Tbsp of Olive Oil
Vegetable oil, for frying
Kosher salt, to taste
Optional seasonings or herbs for flavor (such as rosemary or garlic cloves.
4 Cups of water
4 Tbsp of Potato Starch
To Finish:
Creme Fraiche
Lumpfish Caviar (or a more expensive caviar if you'd like)
Chives, optional
Method:
Place cleaned and slit potatoes in a large pot. Add in water, olive oil, and a few pinches of salt, and optional herbs or other seasonings.
Bring to a boil then cover. Reduce to a simmer. Cook until potatoes are done, a fork goes through each potato with no resistance.
When the potatoes are done, turn off the heat and let the potato stock cool to room temp.
Preheat oven to 175F/80C.
In a large bowl, strain potato stock. Save potatoes for a potato puree or potato salad ;)
Pour the stock into a pot over medium-high heat and add 4 tbsp of the potato starch. Start whisking immediately.
Continue whisking until the mixture turns into a thick gel. Remove from heat.
Line 2-3 cookie sheets with parchment paper.
Spoon gel onto the parchment spreading slightly to form a long oval or a circle. Make sure they're not too thin. They should be about 3mm thick.
10. Place in oven to dry for about 2 hours. When they are dry they will look cloudy.
11. Gently peel each chip from the paper and place aside in a bowl.
12. In a small pan or pot, fill with vegetable oil about two inches high.
13. Over medium-low heat, heat to around 150C/300F.
14. Line a tray or large plate with paper towels for the chips to drain.
15. Using tongs or culinary tweezers, place chips 4-5 at a time in the oil. Fry for only 3 seconds then move on to the next batch. Repeat until all chips are done. Chips will look translucent like glass :)
16. Gently pat with paper towels to remove access oil.
17. Serve with a dollop of creme fraiche and caviar. Optional: Garnish with a chive as shown below:
Recipe Note: Store left, undressed chips in an airtight container or bag.
If you're only making enough canapes for you to enjoy with a glass or two of champagne or for a smaller group, make about two trays of chips. Save the "potato gel" made for a beauty treatment! So random I know. Hear me out...
I found out that potato gel is extremely popular for removing dark circles under the eyes. Apply under eyes for 15-20 minutes and rinse off. If you've added rosemary and garlic in your potato gel, these have even further benefits for skin.
Earl Grey Tea Blanc Manger w/ Blackberry-Cassis Gelée
Note from Alyssa: Blanc Manger is a very simple and classic milk-based dessert. At its base it only requires two ingredients; milk which is thickened to a custard consistency with cornstarch. It’s quite similar in taste and texture to a panna cotta.
Typically blanc manger are infused with an almond flavor. In this recipe, I’ve infused part of the milk with Earl Grey tea which gives the final cream a hint of its floral, citrus, and bold flavors. To balance the soft sweetness of the cream I’ve paired it with a blackberry and cassis gelee, which lend a tart brightness to the dessert.
The recipe couldn’t be more simple, but the final result is stunning and delicious. Whether you are making it for yourself or guests, it’s a dessert that feels, and more importantly tastes like a restaurant-worthy indulgence.
Earl Grey Tea Blanc Manger w/ Blackberry-Cassis Gelée
Makes 3-4 portions based on the size of the serving glasses/dishes
Recipe:
Blanc Manger
500g milk
50g sugar
30g cornstarch
1 sachet Earl Grey Tea
5g vanilla bean paste or vanilla extract
Blackberry and Cassis (Black Currant) Gelée
150g blackberries and cassis (Fresh or Frozen)
20-30g sugar ( this depends on your palette and the flavor of your berries - less sugar yields a more tart gelée, more sugar yields a sweeter gelée)
1 leaf of gelatin
Method:
Pour 100g of milk into a small bowl, whisk in cornstarch to create a slurry.
Heat the rest of the milk in a saucepan until just steaming.
Remove the saucepan from the heat. Pour 200g of the milk into a bowl or mug over the sachet of Earl Grey tea. Cover with plastic film and leave to infuse for 2 mins.
Remove the tea sachet squeezing out the excess milk.
Pour infused milk back into the saucepan. Whisk in sugar, vanilla extract, and cornstarch slurry.
Place the saucepan over medium heat. Heat the mixture until it becomes thick and begins to boil. Be sure to continue whisking during this process even using a rubber spatula from time to time to ensure the mixture remains smooth and does not stick to the bottom or sides of the saucepan.
Once the mixture reaches a boil stop the heat and pour into desired serving dishes. Be sure to leave enough room for the gelée.
Let the blanc manger cool to room temp for 15-20 mins then cover with plastic film and place into the refrigerator for at least 2 hours to set.
Once your blanc manger is set and chilled begin the gelée. Start by soaking the gelatin leaf in cold water. Once properly hydrated squeeze out excess water and place in a small bowl.
Add the berries to a small saucepan with the sugar. Cook over medium heat mashing and stirring berries until they release their juices and the mixture is hot.
Transfer the berries into a small container with tall sides. Use an immersion/hand-held blender to puree the berries.
Pour purée through a sieve into a bowl and whisk in the softened gelatin.
Pour gelée over the tops of your blanc manger being sure to create an even layer.
Place the blanc manger in the refrigerator for another 30-45 mins. The blanc manger are ready when the gelée has cooled and set.
Serve with a few fresh blackberries and cassis over the top.
Recipe Note:
For the gelée the following breakdown was used: 120g blackberries 30g cassis. If these berries are not readily available 150g of any berry mix will work, however the final flavor will vary.
Comments