When she’s not creating recipes, Viviane loves to invent cocktails. Here she demos how to make a cocktail with a single malt Scotch and champagne: her take on the classic French 75… and a little history lesson thrown in!
Tag: recipe
Cardoon soup with black truffle carpaccio
This Cardoon velouté is an easy recipe, but the soup will require straining before serving. Here Viviane Bauquet Farre’s shows how to strain the soup to make it velvety-smooth. She serves this cardoons velouté with black truffle carpaccio from Gourmet Attitude, a truly sublime garnish! She pairs the soup with J Vineyard Pinot Gris 2006 — a match made in heaven.
Prepping and blanching cardoons
Cardoons make delicious gratins, bagna cauda or fritters.
Making vegetable stock
The flavor of homemade vegetable stock is so deep, so rich and so nuanced, it simply can’t compare to the commercial vegetable stock in cartons. Viviane Bauquet Farre shares her recipe and tips for making the most flavorful vegetable stock ever.
Sweet Talk: Five delicious holiday desserts
Viviane Bauquet Farre creates five holiday desserts for the Rockland Magazine feature, “Sweet Talk”. Each dessert features a recipe and easy to follow step-by-step instructions. They include a Chocolate layer-mousse cake with cognac, a Pumpkin crème brûlée, a Chestnut cake with pan-roasted pears, a Raspberry-Champagne fizz, and Herb-infused honeys and Sienese almond cookies that make the perfect holiday gifts from your kitchen.
Raspberry-Champagne fizz
The perfect dessert for a New Year’s Eve Party: Raspberry-Champagne fizz! The raspberry coulis is the only preparation you’ll need to make. A super-easy dessert recipe that can be served to a large crowd.
Chocolate layer-mousse cake with Cognac and bittersweet chocolate curls
Chocolate Layer-Mousse Cake with Cognac and Bittersweet Chocolate Curls. A light and not-too-sweet chocolate layer cake. The recipe has many steps, but it is easy to make. Use good-quality baking chocolates like Callebaut and a cake leveler, and plan to make the cake ahead of time. A show-stopper of a dessert!
Pumpkin crème brûlée with fresh ginger and cinnamon
Pumpkin crème brûlée with fresh ginger and cinnamon is the perfect holiday party dessert! Here Viviane Bauquet Farre shares her recipe and tips for making the most creamy and flavorful crème brûlée ever. She uses fresh pumpkin purée. Making crème brûlée is easy and a kitchen torch will form a perfect caramel crust.
Sienese almond cookies
Sienese almond cookies are a specialty of Siena. Light and intensely almond flavored, they are especially delicious served with a glass of Vin Santo or dessert wine. Here Viviane Bauquet Farre shares her recipe to make these traditional Sienese cookies, with step-by-step instructions and pictures. They also make great holiday gifts from your kitchen.
How to make herb-infused honeys
Honey infused with fresh herbs and spices are not only delicious and easy to make, they make great holiday gifts – all from your own kitchen. Here Viviane Bauquet Farre shares her recipe for making many different kinds of infused honeys.
Chestnut cake with pan-roasted pears & chestnut honey syrup
Viviane Bauquet Farre shares her recipe for chestnut cake (made with chestnut flour). It is incredibly delicious and gluten free. Paired with pan-roasted Bartlett pears and chestnut honey syrup, this chestnut cake is good enough to be served at a special dinner or a holiday brunch.
Quinoa with Piquillo peppers, cured olives and frisée
Quinoa with Piquillo Peppers, Cured Olives and Frisée: A versatile and easy recipe that can be a sophisticated appetizer or a salad served family style. Viviane Bauquet Farre also shares her recipe for how to cook quinoa the perfect way, with step-by-step photos and instructions.