CHOCOLATE DIPPED STRAWBERRIES
There are many ways to celebrate Valentines Day. Some like to go out for a special evening, others have a night in with loved ones or a group of friends. We vote for a night in and spending the evening cooking. A quick and easy dessert to make is chocolate dipped strawberries. We produce them every year, so if you’re not culinarily inclined you can pick up a box (and pretend you cooked).
- 1 box of fresh large strawberries, rinsed and dried
- 1 bag dark chocolate chips
- optional toppings white chocolate
- place a heat safe glass bowl, on top of a pot of water (bowl should sit halfway into pot)
- fill the pot with water and place the chocolate chips in the glass bowl
- bring the water to a boil while stirring the chocolate chips occasionally
- once the chocolate is completely melted, turn off the heat and dip the strawberries into the melted chocolate
- set strawberries aside on baking sheet
- if adding toppings add while chocolate is still soft
- to make chocolate stripes, melt the white chocolate, drizzle with spoon
- refrigerateor set aside until serving
Nothing is more delicious than Valentines Day… save the sentiment, we just like everything culinary this holiday brings about. Handmade chocolates, fresh strawberries (covered in chocolate), champagne, red wine and the list goes on. This year we produced not only our signature sugar cookies we also decided to make some of our own chocolate truffles. Stop into any of our three locations to pick up a gift box of truffles, cookies or chocolate covered strawberries. XOXO
5 Best Bread Makers in NYC
There’s no doubt at Mangia we are geeks about our bread. We’ve eaten our way through the best bakeries in New York City to source delicious breads for our sandwiches. Our Founder, Sasha Muniak, believes we should bake everything in house – except the breads. Why? Because there is a true art form and skill to bread that is outside being a good pastry chef. We produce 90% of the food we serve in house, in our kitchens on 57th street – that includes all our pastries, juices and all our prepared foods are made each day. We’ve left the bread and the pastas to the artisans. If you have chance to visit us or cater in your lunch in the city – don’t miss out on our sandwiches. Our favorites are the Smoked Turkey, Ham & Brie and the
When Mangia opened it’s doors thirty-five years ago there were only a handful of noteworthy bakeries – EAT, Tom Cat and Sullivan Street Bakery all which supplied the bread for Mangia’s famed sandwiches. We still work with each of these vendors and have added more to our list.
Whether you are a tourist or a local we’ve rounded up NYC’s best bread bakeries to visit (many of which you can try just by stopping in at Mangia!)
Owned by Eli Zabar, this is one of NYC’s most notable bakeries and markets. With locations both on the Upper East and West side. You’ll find Jewish deli classic, pastries and of course sandwiches! Their 7-Grain bread in our favorite.
Another New York icon in the baking world – specializing in Italian and French breads. Unfortunately they are wholesale only so you can stop into Mangia and try our baguettes which come from Tom Cat.
Sullivan Street Bakery
Originally opened in Soho in the early 90’s specializing in small-batch breads had grown into two locations and a restaurant with Neapolitan style in Chelsea. Their Pizza Bianca bread is one our favorites.
No introduction needed – one of Keith McNally’s most famous restaurants in New York that also has a small patisserie next to it in Soho. Balthazar quickly outgrew it’s Soho bakery and now produces at a large bakery off site but you can still find an amazing selection daily. Their Walnut bread and scones are our favorites.
Il Buco Alimentari
Although Mangia does not carry any products from Il Buco Alimentari – it’s a family favorite, and not to be missed in New York. You’ll often find Sasha there with his family on a Sunday morning. Alimentari is the sister restaurant of Il Buco, a rustic Italian restaurant in Noho. Our favorite breads are the Cereal, Focaccia, Olive, and Chocolate – none of them can be missed.
EASY TIRAMISU AT HOME
Tiramisu is a classic Italian dessert, and a family favorite at Mangia. It may appear to be an intimidating dessert to try at home but it’s actually a very simple, rustic, no-bake dessert. Tiramisu is traditionally made in a large pan or bowl and scooped to serve. But we like to serve it in individual ramekins – it’s great for parties whether it’s a sit down dinner or a standing cocktail party, each guest gets a perfect portion of this rich, creamy dessert.
Chef’s tip: Use a light hand with the sugar – this dessert has deep, rich flavors and the sugar should not overpower the creaminess of the marscapone, espresso or the hint of cocoa. Although many of us have seen the large square slices of tiramisu, a freshly made tiramisu is more rustic and soft. We like to chill the marscapone mixture slightly before layering over the espresso soaked lady fingers – if it’s a little messy it’s OK.
- 2 eggs separated
- ¼ cup granulated sugar
- 8 oz. marscapone cheese (Italian style cream cheese)
- 1 package lady finger cookies
- 4 shots of espresso or 1 cup of strong black coffee
- 2 tbsp. dark rum (optional)
- ⅛ cup of valrhona dark cocoa powder
- Separate the egg whites and yolks, place yolks in a large mixing bowl.
- Whisk the egg yolks, gently stir in the sugar.
- Fold in the mascarpone cheese to the yolk and sugar mixture until completely incorporated, set aside.
- Whisk the egg whites in a separate bowl until completely stiff and glossy.
- Fold egg whites into the marscapone mixture, do this in about three small batches, gently folding, chill for 10-20 minutes
- Add the rum to the espresso (optional)
- Dip the lady finger cookies into the espresso and line the bottom of the ramekin, scoop a generous layer of marscapone mixture, repeat these steps until each ramekin is full and place in the refrigerator until serving.
- Before serving sprinkle a thin layer of cocoa powder over the top of each ramekin.
RASPBERRY LINZER TART
Crust and Piping:
- 1 cup almond flour
- ½ cup crumbled vanilla sponge cake
- ⅔ cup sugar
- 1 tsp. cinnamon
- ¼ tsp. salt
- ½ tsp. baking powder
- 1 tbsp. butter
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1 tbsp. grated orange zest
Raspberry Filling: (or use store bought jam)
- 2 cups fresh raspberries
- ½ – 1 cup of granulated sugar
- 2 tsp. cornstarch
- Mix butter and sugar until creamy in standing mixer, about 10 mins.
- Add eggs, almond flour, baking powder and vanilla extract, mix for another 5 mins.
- Separate the batter in two parts, mix half with the vanilla sponge cake and orange zest
- Press the batter and sponge cake mixture into tart tin with removable bottom, set aside.
- Place the rest of the batter into a pastry bag, set aside.
- Cook down the raspberries on a medium heat in a low sauce pan, add sugar to desired sweetness, add the cornstarch to thicken.
- Fill the tart tin with a layer raspberry filling and sprinkle the orange zest onto the filling.
- Use the batter in the piping bag to create a lattice design.
- Bake at 350 for 30-40 minutes until crust is golden brown.
MEDITERRANEAN BAGEL ‘SIMIT’
As New Yorkers, we love our classic New York style bagels. But as foodies, we love to find unique foods from different Mediterranean regions and bring them into our stores. If you’ve been into one of our stores recently, you might have tried one of our “Mediterranean Bagels” – also known as a simit. We fell in love with the nutty flavor of these simits – commonly eaten throughout the Balkans and Mediterranean for breakfast or as a snack throughout the day. The twisted bread of a simit is more dense with a thick, crunchy layer of nutrient packed seeds in comparison to a classic bagel. Using a whole wheat and semolina flour the simit is lighter and less caloric – saving the bloat and a few calories doesn’t hurt! At Mangia, we love to load them with fresh whipped cream cheese, crisp sliced vegetables and layers of smoked salmon. All three locations are now carrying four delectable varieties: Plain, Sesame Seed, Poppy & Chia Seed, and Everything. Hurry in tomorrow morning, they go quick!
CATERING THE PERFECT PARTY
We are not only passionate about food, we are sticklers for planning a perfect party. Whether you are catering a simple breakfast or lunch for a boardroom meeting, a cocktail hour or an intimate holiday soirée, there are many components to consider when you begin organizing your event. We were recently invited to participate in a webinar hosted by our delivery partner, Seamless. The invitees were asked to discuss the elements of a winning catering menu and we wanted to share our points with you!
Mangia’s Executive Chef, David. M Perez spoke on our behalf, David had an 11-year tenure at Cipriani where he was responsible for its three New York City locations. He traveled the globe on behalf of Cipriani’s — opening or revamping properties in Hong Kong, Sardinia and LA. Of note in 2011 he opened Mr. C Beverly Hills, which swiftly earned renown as a Leading Hotels of the World property. His most recent role prior to joining Mangia was as Executive Chef of Estiatorio Milos, spearheading the opening of the Group’s sixth location on Regent Street in London – needless to say he is well versed in pulling off a seamless event – no pun intended.
We broke down the key elements of catering a perfect event into three elements: Timing, Budget and Menu.
Choose items that can be easily prepared and that are not labor intensive – braised meats, grain salads, grilled vegetables and sides served room temperature. Also think about how simple items will be serve, do you need food warmers? Wait staff or can guest serve themselves? What is the flow of the party a sit down meal versus a standing cocktail hour dictates what menu items should be served.
How do you get the most from your budget? Understanding the menu size and the desired portions will help you get the most from your caterer. If your event is directly after work before dinner, people will be more hungry compared to an afternoon event where people may have eaten beforehand. Ordering seasonal foods helps reduce costs, out of season items are more costly for restaurants, so the price can go up when including them on your menus. Chef David recommends also including grains, legumes and pastas to stretch the meal.
When planning a menu from a catering company, think about textures, preferences, memory. Food is a powerful menu trigger, so use nostalgia when planning your menu especially around the holidays – incorporate traditional flavors or classic dishes into your assortment of foods. Secondly, when choosing menu items look at flavors and textures find a harmony of crunchy, creamy, sweet and salty etc. Balance salads, sides, with heavier dishes so that guests can eat to their preference. Be sure to include vegetarian (perhaps one vegan) and pescatarian options.
Be playful with your beverage assortment, design a cocktail or mocktail to be served as guests arrive, along with your beer and wine. Having a few interesting non-alcoholic options for guests or children displays a lot of hospitality as a host – we love serving our version of an Italian soda. mixing 1:1 parts our fresh pressed fruit and vegetable juices with San Pelligrino.
At Mangia we are mindful of culinary extremes – spicy food, raw onions and garlic or small seeds (these ingredients can make guests self conscious of their breath, teeth or create too much odor in a room.) Also, be conscious of guests religious guidelines or eating preferences gluten-free, paleo, dairy-free – we find that our antipasti salads are wonderful compromises for guests with specific preferences and are a hearty dish.
Lastly, a note from Chef David to ensure you have the right quantities of food…his rule of thumb is 5oz. of protein per person, 5oz. of sides per person and 1 piece of dessert per person.
We hope this information helps empower you to plan your perfect holiday fête. And, we are always here to help you plan! Contact firstname.lastname@example.org to book your next event.
When Mangia decided to incorporate matcha into our menus, we had to search for a company that met our uncompromising standards. After our first meeting (and taste) with PANATĒA Matcha we knew we had found our supplier.
PANATĒA sources only the finest green tea leaves, from premier tea farmers in Nishio, Japan. Due to the climate, the fertile soil and fresh water; Nishio produces tea leaves that are more nutrient filled than tea leaves grown in other regions. Their matcha is loaded with antioxidants, amino acids, chlorophyll and other vitamins and nutrients it has a subtle, earthy flavor.
We like to think of matcha as the healthy espresso; giving you a calm alertness, not the burst and crash of coffee. Now, we are not abandoning our Italian roots, we still love an espresso – but we were open to substituting some of our daily caffeine consumption with this vibrant green tea. You can now find a PANATĒA Matcha at all three of our locations – you can sip on it in it’s pure form; prepared with hot water or try a delicious Matcha Almond Latte.
If you’re not into the lattes and pure teas, we have found a few more ways to enjoy this nutrient packed ingredient. Incorporating matcha into our baking, whipping up slightly sweet treats like our PANATĒA Matcha Crêpe Cake, Matcha Macarons and Matcha Cheese Cake. Call any of our three locations to custom order a cake or gift box.
PLANNING YOUR THANKSGIVING FEAST
Fall is one of our busiest times of year at Mangia – we are bustling behind the scenes planning holiday parties, our bakery production triples and our stores are full of customers and tourists holiday shopping in midtown.
When we were planning our Thanksgiving promotions and menus, we really wanted to set the scene for our customers. Turning our storefront on 57th street into a Thanksgiving feast with a full Thanksgiving dinner for everyone to enjoy as they passed by our location.
When it came to the menu, we felt Thanksgiving is not one of those holidays where we want to take a lot of creative liberty. Executive Chef David M. Perez prepared a full feast for us to sample. We tasted a traditional Roasted Turkey, Baked Virginia Ham, lots of delectable sides and traditional pies. One of our signature and most popular dishes in catering is our Grilled Vegetable Antipasto – its as simple as it sounds and having a few bites of the perfectly charred vegetables balances your Thanksgiving plate. Pastry Chef Wilson Morocho also introduced a new flavor to his list of famed Crêpe Cakes – Chestnut Cream Crêpe Cake loaded with over twenty layers of fresh crêpes and chestnut cream. We kept the table scape rustic with branches strewn down the center of the table in sage and poppy colors. For the place settings we wanted to contrast the rustic elements of the table decorations by using the “Mercer” collection from Crate & Barrel that is a bit more contemporary but had an organic overtone with the hammered texture to the plates. We used gold flatware to tie it all together and add that touch of holiday warmth to the table.
Our Catering team is taking orders for Thanksgiving now through November 18th, call your nearest Mangia location or email us at email@example.com today!
VEGAN CURRIED CAULIFLOWER SOUP
4 Oz. Grape seed oil
1/3 cup diced leeks
1/3 cup diced celery
3/4 cup diced onion
2 tbsp. minced garlic
3 tbsp. minced ginger
2 tbsp. curry powder
1 tbsp. sea salt
3 each diced potato
2 heads rough chopped cauliflower
½ -¾ gallons hot vegetable stock
4 green apples, juiced
sea salt to taste
3 tbsp. olive oil
Heat a heavy bottom soup pot with the grape seed oil over medium heat
Once the oil is been on for 45 seconds add the leeks, celery, onion, garlic, Ginger, curry powder & sea salt (1tbsp.).
Cook the base ingredients for 5 minutes over medium heat. (Do not allow any color, just develop the aroma and allow the vegetables to become translucent.
Add the potatoes, cauliflower, and cook over medium high heat for 10 minutes; again NO color should be developed. Watch for the vegetables to begin to break down, this is good. If it is a bit dry add a small amount of Vegetable stock to prevent any color or browning of the pot.
Add the hot vegetable stock to the vegetables and bring to a simmer.
Discard any foam or additional oil from the top of the liquid.
Simmer the soup for 20-25 minutes (vegetables should be very soft and broken apart)
Just before the soup is done, add the apple juice and a touch of fresh olive oil to finish
Puree in small batches in a blender until silky smooth
If needed pass the soup through a fine mesh sieve to remove and unblended items.
Check seasoning and enjoy
For almost all vegetable puree soups the key for a beautiful outcome is to sweat the vegetables slowly with oil & salt until they breakdown and turn very soft. It is imperative to constantly stir to avoid burning during this step. With this method the soup will cook quicker with better favor and texture. Be careful to not add all the stock at once, because the vegetables are cooked they will require less liquid to finish cooking. I also use a Vita Mix to puree soup. The blender incorporates air and makes the soup very light and delicate.