Holiday Cooking: From A to Zac

‘TIS THE SEASON OF “SOMETHING SWEETS” AND OURS ARE INSPIRED BY FASHION DESIGNER, ZAC POSEN.

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Looking to close 2016 with a proverbial bang, we called upon fashion designer Zac Posen who– besides being exceptionally gifted at gown-making–  is now our go-to expert on smoked fish, speakeasies and where to be seen… or not seen (but, what would you expect from a native New Yorker?!). Indeed, Posen’s the kind of guy who has talent in spades– a “Zac of all Trades,” if you will– and when he’s not in his design studio, working on the set of Project Runway or hunkering down at Brooks Brothers (he’s the brand’s Creative Director), he’s likely posting to his already-trending hashtag, #CookingwithZac on Instagram. Currently in the process of publishing his very own debut cookbook (it’s set to hit stores next year), the designer seems to whip up a croquembouche as elegantly and expertly as he can a red carpet look, not to mention pot a veggie pie, flower marzipan or churn out homemade ravioli. Really, if ever there were a poster child for having your cake and eating/baking/decorating it too, it’d be this guy; so, before we saddle ourselves with New Years goals and resolutions, we’re saying goodbye to 2016 with a timeless treat inspired by one of the designer’s own kitchen creations. Given that our family gatherings run quite the diet gamut these days, we even made our version gluten-free, vegan and paleo-friendly– and, before you get on us for our inability to indulge, let us just add that not one guest at our recent holiday party could detect any difference… we like to think of it as, “putting our best Posen forward.” Enjoy and see you next year, kids!

Gingerbread Cookies

*Gluten-free, vegan and paleo

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*1 1/2 c finely ground almond meal
*1/4 c potato starch
*2 tsp ground ginger
*1/2 teaspoon ground cinnamon
*1/4 tsp sea salt
*1/4 tsp baking soda
*2 tbs coconut oil, melted
*1/4 c maple syrup
*1 tbs blackstrap molasses

1. Pre-heat the oven to 350 and line a baking sheet with parchment paper. 2. In a large bowl, combine almond meal, starch, ginger, cinnamon, salt and baking soda and stir to combine. 3. Add in the coconut oil, maple syrup and molasses, stirring until a sticky dough is formed, then place in the freezer for 30 minutes to help the dough firm up. 4. Remove dough from freezer and place in the center of a large piece of parchment paper; sprinkle with a bit of potato starch to help prevent sticking. 5. Using a rolling pin, roll out to about 1/4-inch thick (in our experience, the thicker these cookies are the chewier and better, unless you prefer a more traditional, cracker-like gingerbread), then press down cookie cutters of your choice to create each cookie. 6. Bake the cookies at 350 for about 8 minutes and serve (or, allow to cool completely and decorate with frosting and toppings of your choice). CP

Snaps from #CookingwithZac

Snaps from #CookingwithZac

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