Jen Cinclair

Welcome Pie Weather!

admin — Mon, 20 May 2013 11:45:30 +0000

With Rhubarb just starting to poke out of the spring ground I’m getting super-excited for summer fruit pie season. If you are looking to make a fuss-free, flaky pie crust that requires no mixer your search has ended! Toss in some herbs, poppy seeds, citrus zest, or spices to customize your pie crust according to your filling ~

Brisée Pie Dough

3 cups all purpose flour

4 1/2 t sugar

2 ¼ t salt

12 oz. very cold, cubed unsalted butter cut into lima bean size

~1/2 cup very cold water

Whisk the flour, sugar, and salt together with a fork till blended.
Add cubed butter and combine with hands till each piece is coated with the flour mixture.
Add half the water and gently squish, adding more water a bit at a time until it forms a solid ball of dough.
Form the dough into a flattened circle.
The butter should still be cold (if the butter ever feels melty, chill the dough before working it further) and streaked throughout the dough.
Refrigerate dough for 15 minutes (or longer, if preparing ahead of time)
Dough should be cold when going into the oven for optimal flakiness. To par-bake: Chill formed pie shell till firm, approximately 15 minutes in the freezer. Line shell with parchment and beans or fitted foil. Bake at 325° (300° for convection oven) about 25 minutes or to desired color. For golden pie tops: brush dough with heavy cream and sprinkle with turbinado sugar.
Excess dough scraps can be re-rolled as long as you still see butter streaked throughout the dough.

Makes approximately 2 pies or tart bottoms, one double-crusted pie, or 12 mini treats.

Brand, spanking-new online Zaarly storefront!

admin — Sun, 24 Mar 2013 03:46:24 +0000

If you haven’t yet heard about Zaarly, you will soon ~ it’s a online, hyper-local marketplace to connect shoppers to customer-reviewed services and goods and it is taken over cities one at a time!

Visit Treats by Jen Cinclair on Zaarly to check out my listings! And, mark your calendars for Saturday, March 30 for the Zaarly Bazaar which officially kicks off the NYC launch. All attendees are given $20 to shop and there will be loads of talented vendors with plenty of samples and treats for sale ~ RSVP here and stop by my table for Caramel Pecan Pop, Amaretti Cookies, & Easter-themed Fondant Sugar Decorations!

What other offerings would you like me to offer for sale on Zaarly?

Sugar Cookie Favor Pops

admin — Sun, 14 Oct 2012 19:12:58 +0000

Simple adorable and buttery-sweet sprinkled sugar cookies on sticks to use as favors to complement your party theme. These pink and white hearts and stars were baked up to make a bridal shower sweeter.

Star cookie pops would be perfect for a princess or faerie party. Perhaps doubling as a party activity by providing kids with a variety of icing colors to decorate their own personal magic faerie wand cookie.

When displayed in jars or vases, cookie pops double as an edible centerpiece.

Starting at $2.50 a piece in any shape you can dream up. Request a quote for sugar cookie pops for your next gathering.

Sweet Grapes Wine Bar just got sweeter

admin — Sun, 12 Aug 2012 23:25:02 +0000

You can now buy my individually portioned treats at Sweet Grapes Wine Bar at 39 Essex Street between Hester and Grand on the Lower East Side of New York City. I’m pictured here with Vincent who slings the drings and lines up the always-suprising live music. It is a chill little bar that feels like the clubhouse of my neighborhood. The first batch includes Caramel Pecan Pop, Salted Peanut Brittle, Amaretti Cookies, and Caramel Walnut Bars.

What sweet treats to you think pair best with your favorite wine or beer?

Happy Birthday Ruthie~

admin — Sat, 30 Jun 2012 12:15:00 +0000

Happy Birthday to Ruthie who celebrated her bat mitzvah with our custom caramel popcorn favors. How sweet of her to thank her guests with treats!

Mazel tov, Ruthie!

Fleet Week Sweets!

admin — Fri, 29 Jun 2012 15:50:31 +0000

In honor of Fleet Week the chef responsible for the deliciousness of Biddy & Yolk, Sam Kim, asked my to create some patriotic goodies to sell at Smorgasburg. Sticking to the egg-focused menu I used finely ground, freeze-dried berries to create raspberry and blueberry meringue pops, proving again that everything is cuter on a stick!

These would make such adorable little party favors!