Lipstick so delicious you kind of want to take a bite out of it…it does exist. We can’t really get enough of Bite Beauty’s new Amuse Bouche lipstick, which boasts thirty-four shades and twelve nourishing oils for – quite literally – the perfect bite. They’re all inspired by an amalgam of delicious ingredients such as maple, fig, beetroot, radish, pepper, honeycomb and maple. What better way to celebrate our newest beauty obsession, than to have one of our favorite female chefs – Eden Grinshpan – model the lipsticks and create three ‘amuse bouche’ dishes inspired by those same six ingredients? There isn’t a better way, and there isn’t a gorgeous, talented chef who is more fit to the task.
Amuse Bouche, “to entertain the mouth”: These lipsticks and Eden’s appetizers do just that. Grinshpan first graced us with delicious roasted beets accompanied by caramelized maple aleppo figs, yogurt and pistachios. Next was honeycomb, ricotta, black pepper and toasted hazelnut pizza bites, and let’s not forget the avocado and herbed tahini toast with crisp radish. Three perfect recipes, three perfect bites, and of course, thirty-four perfect bites of lipstick, all modeled above. What are you waiting for? Cook (recipes below) and buy lipstick. That’s what potatoheads do…
Avocado Toast with Herb Tahini and Fresh Radish
“This herbed tahini adds such a decadent, nutty texture that gets balanced out with the crisp fresh radish and creamy avocado.” – Eden Grinsphan
1/2 baguette, sliced into 1/2 inch thick pieces
2 tablespoons extra virgin olive oil
2 avocados, cut into chunks
1 cup raw tahini
1 huge handful of fresh parsley, plus more garnish
1 garlic clove
1/2 lemon squeezed
1/4 cup – 1/2 cup ice-cold water depending on how thick you want the tahini
2 radishes, sliced fine on a mandolin
Extra virgin olive oil for drizzling on top
Sea salt to sprinkle on top
Directions: In a blender, place the tahini, parsley, garlic, lemon juice and the 1/4 cup of water. Blend, if it’s too thick than add in more water until it’s the consistency you want.
In a bowl mix the chunks of avocado with a nice big pinch of salt AND a little squeeze of lemon juice. Keep to the side until you are ready to use.
Drizzle the bread with olive oil and place on a hot grill. Grill both sides. Remove and place over a nice amount of the avocado, drizzle over the tahini and place a couple slices of radish onto. Drizzle a little olive oil over the toasts, sprinkle with sea salt.
Roasted Beets with Caramelized Maple, Aleppo Figs, Greek Yogurt and Pistachios
“I love focusing on texture and color and this dish definitely highlights both…It such a satisfying and fresh bite.” – Eden Grinsphan
1/4 cup pure maple syrup
1 tsp. Aleppo pepper, plus more for garnish
Roughly chopped pistachios for garnish
Extra virgin olive oil
Preheat the oven to 350 degrees F.
Wrap each beet in tinfoil and place in the oven. Let roast for 30-40 minutes until a knife slides through easily. Remove from the oven and let cool. Remove the skin and slice the beets into 1/4 inch thick pieces.
In a pan, place the maple syrup with the Aleppo pepper flakes. Add in the figs. Turn the heat up and let caramelize for 2 – 3 minutes, until the maple syrup has thickened and it’s coating the figs nicely. Turn off heat.
Each portion should have a base of 1 – 2 tablespoons of Greek yogurt. Lay over 3 pieces of beets, then place some of the maple syrup figs on top. Sprinkle over the pistachios, drizzle over a little extra virgin olive oil and sprinkle sea salt and a little Aleppo pepper on top. Serve.
Honeycomb, Ricotta, Black Pepper and Hazelnut Pizza Bites
“The fresh creaminess paired with the spicy black pepper, sweet honey and nutty hazelnut is a perfect bite.” – Eden Grinsphan
1 bag of store-bought pizza dough
1 cup fresh ricotta
1 cup toasted hazelnuts
Extra virgin olive oil
Preheat the oven to 450 degrees F. Place a baking tray in the oven to get it really hot.
Roll the dough out and cut into small even pieces – around 1 inch thick.
Flatten out and drizzle over the olive oil and rub evenly onto each piece. Remove the tray from the oven and place the flattened dough on top.
Place back into the oven and let bake for 3-5 minutes, until golden on the bottom.
Remove from the oven and spread a tablespoon of ricotta on top. Cut small chunks of the honeycomb and place on each mini pizza. Sprinkle over the cracked black pepper and grate the hazelnut over, so it looks like Parmesan. Drizzle over some olive oil and season with salt. Serve.
*In collaboration with Sephora and Bite Beauty. Shop the lipstick here.
Photographed by Danielle Kosann