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CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
THE BEST BUTTERMILK BISCUITS RECIPE Add AP, Salt, Sugar, BP to a food processor and pulse to distribute. Cut in butter using a food processor until only pea sized pieces remain. Dump out onto clean work-surface. Drizzle the cold buttermilk over the dry mixer while tossing to coat the flour with the otherhand.
THE BEST BLUEBERRY SCONES RECIPE Instructions. Preheat oven to 325°F. Zest lemon into sugar and set aside. The longer this sits, the more pronounced the lemon flavor. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar with zest, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above LEMON AMERICAN BUTTERCREAM RECIPE Lemon American buttercream isn’t my go-to buttercream type. I lean more towards Italian Meringue Buttercreams or Swiss Meringue Buttercream because they are less sweet than their American cousin. I don’t do cloyingly sweet. However, this Lemon American Buttercream is the best of both worlds! GERMAN CHOCOLATE CUPCAKES WITH GERMAN CHOCOLATE GANACHE Combine evaporated milk, sugar, yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Stir continuously! Transfer to a large, heatproof bowl and then stir in the pecans and coconut. Beat until frosting is cool and thick enough to spread.CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
THE BEST BUTTERMILK BISCUITS RECIPE Add AP, Salt, Sugar, BP to a food processor and pulse to distribute. Cut in butter using a food processor until only pea sized pieces remain. Dump out onto clean work-surface. Drizzle the cold buttermilk over the dry mixer while tossing to coat the flour with the otherhand.
THE BEST BLUEBERRY SCONES RECIPE Instructions. Preheat oven to 325°F. Zest lemon into sugar and set aside. The longer this sits, the more pronounced the lemon flavor. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar with zest, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above LEMON AMERICAN BUTTERCREAM RECIPE Lemon American buttercream isn’t my go-to buttercream type. I lean more towards Italian Meringue Buttercreams or Swiss Meringue Buttercream because they are less sweet than their American cousin. I don’t do cloyingly sweet. However, this Lemon American Buttercream is the best of both worlds! GERMAN CHOCOLATE CUPCAKES WITH GERMAN CHOCOLATE GANACHE Combine evaporated milk, sugar, yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Stir continuously! Transfer to a large, heatproof bowl and then stir in the pecans and coconut. Beat until frosting is cool and thick enough to spread. THE BEST BLUEBERRY SCONES RECIPE Instructions. Preheat oven to 325°F. Zest lemon into sugar and set aside. The longer this sits, the more pronounced the lemon flavor. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar with zest, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients.CLASSIC PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. CLASSIC BLUEBERRY COBBLER RECIPE This classic blueberry cobbler with an amazing shortcake topping is baked to jammy perfection! Sugar and lemon accentuate the freshflavor!
CLASSIC CHEWY BLONDIES RECIPE 4. Jump to Recipe. These classic chewy blondies are flavored with butter, vanilla and brown sugar, and they are made in one bowl! They are soft in the middle and crispy around the edges. Perfect easy blondies every time! Blondies and I go way back. Like Middle Schoolway back.
LEMON AMERICAN BUTTERCREAM RECIPE Lemon American buttercream isn’t my go-to buttercream type. I lean more towards Italian Meringue Buttercreams or Swiss Meringue Buttercream because they are less sweet than their American cousin. I don’t do cloyingly sweet. However, this Lemon American Buttercream is the best of both worlds! OLD FASHIONED SOUR CREAM CAKE DONUT RECIPE Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes. Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous. THE BEST CREAM CHEESE BUTTERCREAM Use a kitchen torch! Yup, that thing that you use for crème brûlée. Warm up the butter and cream cheese separately. Start with the butter. With your mixer running, torch the outside of your bowl, constantly moving to avoid melting any pieces. When it is softened, remove it OLD FASHIONED BREAD PUDDING WITH BRANDY HARD SAUCE Preheat oven to 325°. Adjust rack to the middle of the bottom half of oven. Butter an 8 x 8 baking dish. Distribute bread chunks evenly in the dish and sprinkle cherries evenly throughout the bread. Add Mix all ingredients after bread. Once completely incorporated, pour mixture over the bread & cherries. AUTHENTIC HUNGARIAN WALNUT ROLLS Assembling the Walnut Rolls: Pre-heat the oven to 375°. Move the oven rack one setting higher than the center. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16” thick or as thin as possible. EASY ITALIAN MERINGUE BUTTERCREAM TUTORIAL Italian meringue buttercream (IMB) seems complicated at first; it’s definitely the most sophisticated of its peers. Simply put, it is made by whipping egg whites to stiff peaks while simultaneously cooking sugar to the soft ball stage; you then slowly pour the sugar into the whipping egg whites; and, finally, add butter.CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you!CLASSIC PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. THE BEST BLUEBERRY SCONES RECIPE Instructions. Preheat oven to 325°F. Zest lemon into sugar and set aside. The longer this sits, the more pronounced the lemon flavor. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar with zest, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE WORLD’S BEST HOT FUDGE SAUCE Check out my latest video recipe! 3 tablespoons sweet butter (unsalted, Dad), cut in small pieces. ½ cup Dutch-process cocoa powder, sifted (Maida says, “It must be Dutch to have the right color and flavor”) Heat cream and butter over moderate heat until the butter has melted and the EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate ANGEL FOOD CAKE WITH BLUEBERRY SAUCE Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears. Push batter into an ungreased tube pan, 10×4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter. AUTHENTIC HUNGARIAN WALNUT ROLLS Assembling the Walnut Rolls: Pre-heat the oven to 375°. Move the oven rack one setting higher than the center. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16” thick or as thin as possible.CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you!CLASSIC PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. THE BEST BLUEBERRY SCONES RECIPE Instructions. Preheat oven to 325°F. Zest lemon into sugar and set aside. The longer this sits, the more pronounced the lemon flavor. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar with zest, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE WORLD’S BEST HOT FUDGE SAUCE Check out my latest video recipe! 3 tablespoons sweet butter (unsalted, Dad), cut in small pieces. ½ cup Dutch-process cocoa powder, sifted (Maida says, “It must be Dutch to have the right color and flavor”) Heat cream and butter over moderate heat until the butter has melted and the EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate ANGEL FOOD CAKE WITH BLUEBERRY SAUCE Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears. Push batter into an ungreased tube pan, 10×4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter. AUTHENTIC HUNGARIAN WALNUT ROLLS Assembling the Walnut Rolls: Pre-heat the oven to 375°. Move the oven rack one setting higher than the center. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16” thick or as thin as possible.CLASSIC PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. THE BEST BLUEBERRY SCONES RECIPE Instructions. Preheat oven to 325°F. Zest lemon into sugar and set aside. The longer this sits, the more pronounced the lemon flavor. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar with zest, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
AUTHENTIC HUNGARIAN WALNUT ROLLS Assembling the Walnut Rolls: Pre-heat the oven to 375°. Move the oven rack one setting higher than the center. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16” thick or as thin as possible. OLD FASHIONED SOUR CREAM CAKE DONUT RECIPE Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes. Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous. EASY ITALIAN MERINGUE BUTTERCREAM TUTORIAL Italian meringue buttercream (IMB) seems complicated at first; it’s definitely the most sophisticated of its peers. Simply put, it is made by whipping egg whites to stiff peaks while simultaneously cooking sugar to the soft ball stage; you then slowly pour the sugar into the whipping egg whites; and, finally, add butter. APPLE CRISP WITH OAT STREUSEL RECIPE Preheat oven to 350°F. Make Streusel: In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients and mix on low speed until a smooth dough forms and no visible butter remains. OLD FASHIONED BREAD PUDDING WITH BRANDY HARD SAUCE Preheat oven to 325°. Adjust rack to the middle of the bottom half of oven. Butter an 8 x 8 baking dish. Distribute bread chunks evenly in the dish and sprinkle cherries evenly throughout the bread. Add Mix all ingredients after bread. Once completely incorporated, pour mixture over the bread & cherries.CINNAMON FLOP
To make the dough: Sift flour, baking powder and salt together and set aside. Mix sugar and butter with your fingertips until butter is well dispersed. It will look kind of like snow. Stir in beaten egg thoroughly, then add flour and milk alternately, beginning and LEGAL | CHEF LINDSEY FARR This privacy policy sets out how Chef Lindsey Farr uses and protects any information that you give while using www.cheflindseyfarr.com Should we ask you to provide certain information by which you can be identified when using this website, then you can be assured that it will only be used in accordance with this privacy statement. Chef Lindsey Farr may change this policy from time to time byCHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
CHICKEN IN WINE SAUCE Take dish from oven and set on stove. Remove chicken from pan and top with ¼ cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to boil. Boil 5 minutes or until mixture is reduced to 3 cups. Whisk in butter, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Discard bay leaf. VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate CLASSIC CHEWY BLONDIES RECIPE 4. Jump to Recipe. These classic chewy blondies are flavored with butter, vanilla and brown sugar, and they are made in one bowl! They are soft in the middle and crispy around the edges. Perfect easy blondies every time! Blondies and I go way back. Like Middle Schoolway back.
EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE BEST CREAM CHEESE BUTTERCREAM Use a kitchen torch! Yup, that thing that you use for crème brûlée. Warm up the butter and cream cheese separately. Start with the butter. With your mixer running, torch the outside of your bowl, constantly moving to avoid melting any pieces. When it is softened, remove it LEMON AMERICAN BUTTERCREAM RECIPE Lemon American buttercream isn’t my go-to buttercream type. I lean more towards Italian Meringue Buttercreams or Swiss Meringue Buttercream because they are less sweet than their American cousin. I don’t do cloyingly sweet. However, this Lemon American Buttercream is the best of both worlds!CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
CHICKEN IN WINE SAUCE Take dish from oven and set on stove. Remove chicken from pan and top with ¼ cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to boil. Boil 5 minutes or until mixture is reduced to 3 cups. Whisk in butter, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Discard bay leaf. VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate CLASSIC CHEWY BLONDIES RECIPE 4. Jump to Recipe. These classic chewy blondies are flavored with butter, vanilla and brown sugar, and they are made in one bowl! They are soft in the middle and crispy around the edges. Perfect easy blondies every time! Blondies and I go way back. Like Middle Schoolway back.
EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE BEST CREAM CHEESE BUTTERCREAM Use a kitchen torch! Yup, that thing that you use for crème brûlée. Warm up the butter and cream cheese separately. Start with the butter. With your mixer running, torch the outside of your bowl, constantly moving to avoid melting any pieces. When it is softened, remove it LEMON AMERICAN BUTTERCREAM RECIPE Lemon American buttercream isn’t my go-to buttercream type. I lean more towards Italian Meringue Buttercreams or Swiss Meringue Buttercream because they are less sweet than their American cousin. I don’t do cloyingly sweet. However, this Lemon American Buttercream is the best of both worlds!CLASSIC PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. THE BEST BLUEBERRY SCONES RECIPE Instructions. Preheat oven to 325°F. Zest lemon into sugar and set aside. The longer this sits, the more pronounced the lemon flavor. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar with zest, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. PUFF PASTRY FRUIT TART Chill the dough completely – at least 45 minutes. Quickly brush the top edge of the border with egg wash or a little water, being careful that the egg wash or water doesn’t drip down the edges of the puff. This will glue the layers together and keep them from puffing. Sprinkle the top with raw sugar. LEMON AMERICAN BUTTERCREAM RECIPE Lemon American buttercream isn’t my go-to buttercream type. I lean more towards Italian Meringue Buttercreams or Swiss Meringue Buttercream because they are less sweet than their American cousin. I don’t do cloyingly sweet. However, this Lemon American Buttercream is the best of both worlds! OLD FASHIONED SOUR CREAM CAKE DONUT RECIPE Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes. Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous. APPLE CRISP WITH OAT STREUSEL RECIPE Preheat oven to 350°F. Make Streusel: In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients and mix on low speed until a smooth dough forms and no visible butter remains. ANGEL FOOD CAKE WITH BLUEBERRY SAUCE Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears. Push batter into an ungreased tube pan, 10×4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter. AUTHENTIC HUNGARIAN WALNUT ROLLS Assembling the Walnut Rolls: Pre-heat the oven to 375°. Move the oven rack one setting higher than the center. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16” thick or as thin as possible. EASY PERFECT LEMON CURD Like florals lemon curd is incredibly versatile! You can use it as a filling for cupcakes, in Italian Meringue buttercream instead of extract, as a sauce for chocolate cakes or tarts, as an accompaniment to pavlovas and berries, or just stirred into yogurt for a sweet, semi-healthy dessert.You can also add a bit of gelatin and it becomes a delightful filling for cakes or lemon bars. INDIVIDUAL BLUEBERRY RASPBERRY CRUMBLES Instructions. Preheat the oven to 375° and butter 4-6 small ramekins. Combine the first 6 ingredients with a whisk. Cut the butter into the flour mixture using two knives or a pastry blender until the mixture resembles coarse crumbs. Fill each ramekin with a mixture of blueberries and blackberries almost to the top.CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
CHICKEN IN WINE SAUCE Take dish from oven and set on stove. Remove chicken from pan and top with ¼ cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to boil. Boil 5 minutes or until mixture is reduced to 3 cups. Whisk in butter, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Discard bay leaf. VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate CLASSIC CHEWY BLONDIES RECIPE 4. Jump to Recipe. These classic chewy blondies are flavored with butter, vanilla and brown sugar, and they are made in one bowl! They are soft in the middle and crispy around the edges. Perfect easy blondies every time! Blondies and I go way back. Like Middle Schoolway back.
EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE BEST CREAM CHEESE BUTTERCREAM Use a kitchen torch! Yup, that thing that you use for crème brûlée. Warm up the butter and cream cheese separately. Start with the butter. With your mixer running, torch the outside of your bowl, constantly moving to avoid melting any pieces. When it is softened, remove it LEMON AMERICAN BUTTERCREAM RECIPE Lemon American buttercream isn’t my go-to buttercream type. I lean more towards Italian Meringue Buttercreams or Swiss Meringue Buttercream because they are less sweet than their American cousin. I don’t do cloyingly sweet. However, this Lemon American Buttercream is the best of both worlds!CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
CHICKEN IN WINE SAUCE Take dish from oven and set on stove. Remove chicken from pan and top with ¼ cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to boil. Boil 5 minutes or until mixture is reduced to 3 cups. Whisk in butter, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Discard bay leaf. VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate CLASSIC CHEWY BLONDIES RECIPE 4. Jump to Recipe. These classic chewy blondies are flavored with butter, vanilla and brown sugar, and they are made in one bowl! They are soft in the middle and crispy around the edges. Perfect easy blondies every time! Blondies and I go way back. Like Middle Schoolway back.
EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE BEST CREAM CHEESE BUTTERCREAM Use a kitchen torch! Yup, that thing that you use for crème brûlée. Warm up the butter and cream cheese separately. Start with the butter. With your mixer running, torch the outside of your bowl, constantly moving to avoid melting any pieces. When it is softened, remove it LEMON AMERICAN BUTTERCREAM RECIPE Lemon American buttercream isn’t my go-to buttercream type. I lean more towards Italian Meringue Buttercreams or Swiss Meringue Buttercream because they are less sweet than their American cousin. I don’t do cloyingly sweet. However, this Lemon American Buttercream is the best of both worlds!CLASSIC PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. THE BEST BLUEBERRY SCONES RECIPE Instructions. Preheat oven to 325°F. Zest lemon into sugar and set aside. The longer this sits, the more pronounced the lemon flavor. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar with zest, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. PUFF PASTRY FRUIT TART Chill the dough completely – at least 45 minutes. Quickly brush the top edge of the border with egg wash or a little water, being careful that the egg wash or water doesn’t drip down the edges of the puff. This will glue the layers together and keep them from puffing. Sprinkle the top with raw sugar. LEMON AMERICAN BUTTERCREAM RECIPE Lemon American buttercream isn’t my go-to buttercream type. I lean more towards Italian Meringue Buttercreams or Swiss Meringue Buttercream because they are less sweet than their American cousin. I don’t do cloyingly sweet. However, this Lemon American Buttercream is the best of both worlds! OLD FASHIONED SOUR CREAM CAKE DONUT RECIPE Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes. Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous. APPLE CRISP WITH OAT STREUSEL RECIPE Preheat oven to 350°F. Make Streusel: In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients and mix on low speed until a smooth dough forms and no visible butter remains. ANGEL FOOD CAKE WITH BLUEBERRY SAUCE Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears. Push batter into an ungreased tube pan, 10×4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter. AUTHENTIC HUNGARIAN WALNUT ROLLS Assembling the Walnut Rolls: Pre-heat the oven to 375°. Move the oven rack one setting higher than the center. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16” thick or as thin as possible. EASY PERFECT LEMON CURD Like florals lemon curd is incredibly versatile! You can use it as a filling for cupcakes, in Italian Meringue buttercream instead of extract, as a sauce for chocolate cakes or tarts, as an accompaniment to pavlovas and berries, or just stirred into yogurt for a sweet, semi-healthy dessert.You can also add a bit of gelatin and it becomes a delightful filling for cakes or lemon bars. INDIVIDUAL BLUEBERRY RASPBERRY CRUMBLES Instructions. Preheat the oven to 375° and butter 4-6 small ramekins. Combine the first 6 ingredients with a whisk. Cut the butter into the flour mixture using two knives or a pastry blender until the mixture resembles coarse crumbs. Fill each ramekin with a mixture of blueberries and blackberries almost to the top.CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you!CHEF LINDSEY FARR
Unique Gifts - Mail Order Pastry | SHOP Chef Lindsey Farr. Looking for beautiful and delicious gifts? Professional pastries and cookie tinsmailed Nationwide!
THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE WORLD’S BEST HOT FUDGE SAUCE Check out my latest video recipe! 3 tablespoons sweet butter (unsalted, Dad), cut in small pieces. ½ cup Dutch-process cocoa powder, sifted (Maida says, “It must be Dutch to have the right color and flavor”) Heat cream and butter over moderate heat until the butter has melted and theNUT HORNS ARCHIVES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate ANGEL FOOD CAKE WITH BLUEBERRY SAUCE Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears. Push batter into an ungreased tube pan, 10×4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter.CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you!CHEF LINDSEY FARR
Unique Gifts - Mail Order Pastry | SHOP Chef Lindsey Farr. Looking for beautiful and delicious gifts? Professional pastries and cookie tinsmailed Nationwide!
THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE WORLD’S BEST HOT FUDGE SAUCE Check out my latest video recipe! 3 tablespoons sweet butter (unsalted, Dad), cut in small pieces. ½ cup Dutch-process cocoa powder, sifted (Maida says, “It must be Dutch to have the right color and flavor”) Heat cream and butter over moderate heat until the butter has melted and theNUT HORNS ARCHIVES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate ANGEL FOOD CAKE WITH BLUEBERRY SAUCE Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears. Push batter into an ungreased tube pan, 10×4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter.CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home.INVERSE PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar.With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms.CLASSIC PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. CHOCOLATE CHIP SCONES RECIPE These Chocolate Chip Scones are soft, tender and packed with chocolate chips! One bite and you’ll be hooked forever! DAUGHTERS OF THE AMERICAN REVOLUTION (DC VISIT) Today we are diverging a bit from the norm, so that I can tell you about my most recent trip! I planned to tack this onto the post about Ginger Peach Oat Bars, but it got a bit long.. In some ways this post is what my blog is all about: an homage to American times past and present; using the past to inspire the future; and hopefully not making all of the same mistakes. VODKA ALL BUTTER PIE CRUST RECIPE The 3 Cardinal Rules for Pie Crust. Keep it cold: This is the theme that runs through the whole process from the moment you scale your ingredients to the moment when you put the pie in the oven. Keep. It. COLD. Your butter should absolutely be cold (not frozen), your water should be ice cold and your vodka should be frozen. SPRINKLES COPYCAT VANILLA CUPCAKES For the cupcakes: Preheat the oven to 350°. Line 2 muffin tins with 24 cupcake liners. Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment untillight and fluffy.
PUFF PASTRY FRUIT TART Chill the dough completely – at least 45 minutes. Quickly brush the top edge of the border with egg wash or a little water, being careful that the egg wash or water doesn’t drip down the edges of the puff. This will glue the layers together and keep them from puffing. Sprinkle the top with raw sugar.BEEF STROGANOFF
Remove browned beef from pan and keep warm. Add mushrooms, onion, and garlic to pan with more butter if necessary. Cook until onion is crisp-tender, 3-4 minutes. Add tablespoons of butter to pan; blend in 3 tablespoons flour. Add tomato paste then stir in broth. CookCINNAMON FLOP
To make the dough: Sift flour, baking powder and salt together and set aside. Mix sugar and butter with your fingertips until butter is well dispersed. It will look kind of like snow. Stir in beaten egg thoroughly, then add flour and milk alternately, beginning andCHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you!CHEF LINDSEY FARR
Unique Gifts - Mail Order Pastry | SHOP Chef Lindsey Farr. Looking for beautiful and delicious gifts? Professional pastries and cookie tinsmailed Nationwide!
THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE WORLD’S BEST HOT FUDGE SAUCE Check out my latest video recipe! 3 tablespoons sweet butter (unsalted, Dad), cut in small pieces. ½ cup Dutch-process cocoa powder, sifted (Maida says, “It must be Dutch to have the right color and flavor”) Heat cream and butter over moderate heat until the butter has melted and theNUT HORNS ARCHIVES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate ANGEL FOOD CAKE WITH BLUEBERRY SAUCE Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears. Push batter into an ungreased tube pan, 10×4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter.CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home. RECIPES | CHEF LINDSEY FARRBREAKFASTSALADCAKESPASTRY ESSENTIALSMAINCOURSESFALL RECIPES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you!CHEF LINDSEY FARR
Unique Gifts - Mail Order Pastry | SHOP Chef Lindsey Farr. Looking for beautiful and delicious gifts? Professional pastries and cookie tinsmailed Nationwide!
THE PERFECT KEY LIME PIE RECIPE In a small pot combine 150g sugar with water. Stir to incorporate. Wipe down and sugar crystals that stuck to the sides. Over medium-high heat, begin to cook the sugar. Once the sugar begins to bubble, begin whisking the whites in the bowl of a stand mixer fitted with a whiskattachment.
EASY BLACK FOREST MOUSSE RECIPE Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it. Melt chocolate and allow to cool to just above EASY SPICED PICKLED CHERRIES Instructions. Clean and sanitize a 2 cup mason jar. Pour cherries and lemon rind into jar. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar. Pour vinegar over cherries. Be sure all the spices make it into the jar. Cool to room temperature then close with lid. THE WORLD’S BEST HOT FUDGE SAUCE Check out my latest video recipe! 3 tablespoons sweet butter (unsalted, Dad), cut in small pieces. ½ cup Dutch-process cocoa powder, sifted (Maida says, “It must be Dutch to have the right color and flavor”) Heat cream and butter over moderate heat until the butter has melted and theNUT HORNS ARCHIVES
Chef Lindsey Farr Executive Pastry Chef. I’m overjoyed that you’ve stopped by! I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! VODKA ALL BUTTER PIE CRUST RECIPE Mix on low until the flour has hydrated but a coheasive dough has not yet formed. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap. Refrigerate ANGEL FOOD CAKE WITH BLUEBERRY SAUCE Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears. Push batter into an ungreased tube pan, 10×4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter.CHEF LINDSEY FARR
Chef Lindsey Farr is an up-and-coming Executive Pastry Chef in New York City, and this blog is where she gets to share her experience and love of cooking and baking with you at home.INVERSE PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar.With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms.CLASSIC PUFF PASTRY
Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. CHOCOLATE CHIP SCONES RECIPE These Chocolate Chip Scones are soft, tender and packed with chocolate chips! One bite and you’ll be hooked forever! DAUGHTERS OF THE AMERICAN REVOLUTION (DC VISIT) Today we are diverging a bit from the norm, so that I can tell you about my most recent trip! I planned to tack this onto the post about Ginger Peach Oat Bars, but it got a bit long.. In some ways this post is what my blog is all about: an homage to American times past and present; using the past to inspire the future; and hopefully not making all of the same mistakes. VODKA ALL BUTTER PIE CRUST RECIPE The 3 Cardinal Rules for Pie Crust. Keep it cold: This is the theme that runs through the whole process from the moment you scale your ingredients to the moment when you put the pie in the oven. Keep. It. COLD. Your butter should absolutely be cold (not frozen), your water should be ice cold and your vodka should be frozen. SPRINKLES COPYCAT VANILLA CUPCAKES For the cupcakes: Preheat the oven to 350°. Line 2 muffin tins with 24 cupcake liners. Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment untillight and fluffy.
PUFF PASTRY FRUIT TART Chill the dough completely – at least 45 minutes. Quickly brush the top edge of the border with egg wash or a little water, being careful that the egg wash or water doesn’t drip down the edges of the puff. This will glue the layers together and keep them from puffing. Sprinkle the top with raw sugar.BEEF STROGANOFF
Remove browned beef from pan and keep warm. Add mushrooms, onion, and garlic to pan with more butter if necessary. Cook until onion is crisp-tender, 3-4 minutes. Add tablespoons of butter to pan; blend in 3 tablespoons flour. Add tomato paste then stir in broth. CookCINNAMON FLOP
To make the dough: Sift flour, baking powder and salt together and set aside. Mix sugar and butter with your fingertips until butter is well dispersed. It will look kind of like snow. Stir in beaten egg thoroughly, then add flour and milk alternately, beginning andMenu
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CHOCOLATE CHIP SCONES These Chocolate Chip Scones are soft, tender and packed with chocolate chips! One bite and you’ll be hooked… RED WINE BASIL PASTA SAUCE The wine adds an extra depth of flavor and a complexity to this sensational red wine basil pasta… LEMON POPPYSEED MUFFINS These Lemon Poppyseed Muffins are packed with lemon flavor and just the right amount of poppyseed! They are… TROPICAL OVERNIGHT OATS These easy Tropical Overnight Oats are creamy and packed with tropical flavor! Make them in a large batch… BAKED GRAHAM CRACKER CRUST This Baked Graham Cracker Crust is a little soft, a little crunchy and a little bit sweet. It… NO BAKE WHISKEY SMORES PIE This No Bake Whiskey Smores Pie is a slice of Summer Heaven! There are layers of dark chocolate… THE BEST MEATLOAF RECIPE: UPDATE 2021 This is the BEST meatloaf recipe! It is moist, flavorful and incredibly easy. You won’t want to miss… NO BAKE GRAHAM CRACKER CRUST An easy, three-ingredient No Bake Graham Cracker Crust. This pie crust can be the base for any pie,…AMAZING LEMON BARS
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