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    Lynn Kim Do

    Lynn Kim Do may be the first fashionista to define and coin the term Neckbreakin’ Style but she is certainly not the only person that this term encompasses. Lynn takes inspiration from the street, from the mundane and thus her extraordinary everyday experiences, and presents it rawly along with visuals and personal style. This is a platform beyond personal style. It is a space of personal experiences. Lynn Do creates a platform that curates her very honest, sometimes too honest, stories called "Street Talk" with style that is also uniquely raw. Having footprints all over the United States, her view of fashion can not be defined by one location or even one style except one - streetwear. She believes in minimal and clean streetwear without losing all the attitude and sass with it. Her visual and production expertise has accumulated many highly recognized repertoire of projects with clients like Revlon and Urban Outfitters. She has been featured on Nylon.com, The New York Times, and WWD to name a few. If you ask her though, her biggest personal achievement is surviving a year lease in a six floor walk-up NYC apartment.

    Neckbreakin' Thanksgiving | Rosemary Apple Butter Galette


    "Happy Thanksgiving! I have to end this series on a sweet note. It just wouldn't feel right otherwise. At this point during your glutinous day, you are not too far from conceiving a food baby. The temptation of dessert, the final chapter of Thanksgiving, is too strong to say no and closure is an absolute necessity. Remember the traditional apple pies that usually sit on the dinner table after the entire feast. Well move over apple pie because the apple butter galette is no joke."








    I have to end this series on a sweet note. It just wouldn't feel right otherwise. At this point during your glutinous day, you are not too far from conceiving a food baby. The temptation of dessert, the final chapter of Thanksgiving, is too strong to say no and closure is an absolute necessity. Remember the traditional apple pies that usually sit on the dinner table after the entire feast. Well move over apple pie because the apple butter galette is no joke. This rendition is brilliant because it requires only a couple steps, uses fresh ingredients, and so tasty that you might never look at a pie the same way again or, perhaps, ever. 

    Ingredients:
    For the Apple Butter:
    • 1 quart apple cider 
    • 4 to 5" sprig fresh rosemary
    • ½ teaspoon salt
    • 3 tbsp butter, divided
    • 1 tbsp heavy cream 
    For the pastry crust: 
    • 1½ cup all-purpose flour
    • ½ teaspoon sugar
    • ½ teaspoon salt
    • 1 stick butter, cut into small pieces
    • 1/3 cup ice water 
    For the filling: 

    • 2 large apples, sliced 
    • 1 lemon

    Instructions:
    For the Apple Butter: 
    1. In a small saucepan over medium heat, place cider and rosemary and bring to boil. Reduce heat to medium-low, keeping cider at a lower simmer. Reduce liquid 2-3 hours or till thick and coats a spoon. Stirring occasionally. Strain the rosemary. 
    1. Once reduced to a cup, add in 2 tbsp butter and cream and salt. Fold in to melt and combine. Remove from heat when it is carmel-like. Add last tbsp of butter. Set aside. 

    For the crust and filling:
    1. Combine flour, sugar, salt and butter. Sprinkle ice water over the mixture until dough begins to form. You should still be able to see small pieces of butter in it. Transfer pastry to a work surface, gather it together and pat into a disk. Wrap in wax paper and refrigerate for 30 mins. 
    2. Cut apples 1/4 inch thick. Squeeze lemon and set aside. 
    3. Preheat oven to 400F. On a lightly floured surface, roll out the pastry to a 1/4 inch thick circle. Using half the apple butter, spread on the pastry, leaving a 1 inch border. Place chopped apples over the pastry in a concentric circle. Drizzle remainder apple butter over the apples. Place a twig of rosemary in the center. 
    4. Bake the galette for about 1 hour, until the pastry is golden. Transfer to cooling rack and let cool. Serve warm. 



    Before this series end, I want to rave about the ladies behind @twohealthybuns. They were kind enough to invite us in their humble abode in Chinatown, a serious mecca for foodies. We obsessed over Sam Smith and convinced each other that he was our own soul mates. Beside being bakers in crime, they are actually cousins. They revealed how important family is to them. Even when we were wrapping up the shoot, they're evening plans was their weekly Sunday family dinner. If their skills are an indication of what their family dinners may entail, well, it sure made me wish I could be adopted somehow. What's also very interesting about these ladies is that cooking is not their life. They each have their own careers. Gloria is a teacher while Cynthia is in real estate. Two occupations that I wouldn't normally associate with food. It's incredible what a hobby, a passion, and a practiced skill can take you. They taught me a ton about the patience in cooking, the art in pastries, and the amount of originality you can put in a traditional dish. After the dishes were shot and eaten, I had the opportunity to share my skills as we gave them each their own mini-shoots. Although this can arguably be considered work, we all had way too much fun to even call it that. This will definitely not be the last time you'll see the collaboration between Neckbreakin' Style and @twohealthybuns. 

    I hope everyone is getting plump and sharing it with their dearest. Happy Thanksgving Neckbrkrs!

    Food Styling by Lynn Kim Do
    Recipe by @twohealthybuns
    Photos by Anthony King & Inje 
     


    "Happy Thanksgiving! I have to end this series on a sweet note. It just wouldn't feel right otherwise. At this point during your glutinous day, you are not too far from conceiving a food baby. The temptation of dessert, the final chapter of Thanksgiving, is too strong to say no and closure is an absolute necessity. Remember the traditional apple pies that usually sit on the dinner table after the entire feast. Well move over apple pie because the apple butter galette is no joke."








    I have to end this series on a sweet note. It just wouldn't feel right otherwise. At this point during your glutinous day, you are not too far from conceiving a food baby. The temptation of dessert, the final chapter of Thanksgiving, is too strong to say no and closure is an absolute necessity. Remember the traditional apple pies that usually sit on the dinner table after the entire feast. Well move over apple pie because the apple butter galette is no joke. This rendition is brilliant because it requires only a couple steps, uses fresh ingredients, and so tasty that you might never look at a pie the same way again or, perhaps, ever. 

    Ingredients:
    For the Apple Butter:
    • 1 quart apple cider 
    • 4 to 5" sprig fresh rosemary
    • ½ teaspoon salt
    • 3 tbsp butter, divided
    • 1 tbsp heavy cream 
    For the pastry crust: 
    • 1½ cup all-purpose flour
    • ½ teaspoon sugar
    • ½ teaspoon salt
    • 1 stick butter, cut into small pieces
    • 1/3 cup ice water 
    For the filling: 

    • 2 large apples, sliced 
    • 1 lemon

    Instructions:
    For the Apple Butter: 
    1. In a small saucepan over medium heat, place cider and rosemary and bring to boil. Reduce heat to medium-low, keeping cider at a lower simmer. Reduce liquid 2-3 hours or till thick and coats a spoon. Stirring occasionally. Strain the rosemary. 
    1. Once reduced to a cup, add in 2 tbsp butter and cream and salt. Fold in to melt and combine. Remove from heat when it is carmel-like. Add last tbsp of butter. Set aside. 

    For the crust and filling:
    1. Combine flour, sugar, salt and butter. Sprinkle ice water over the mixture until dough begins to form. You should still be able to see small pieces of butter in it. Transfer pastry to a work surface, gather it together and pat into a disk. Wrap in wax paper and refrigerate for 30 mins. 
    2. Cut apples 1/4 inch thick. Squeeze lemon and set aside. 
    3. Preheat oven to 400F. On a lightly floured surface, roll out the pastry to a 1/4 inch thick circle. Using half the apple butter, spread on the pastry, leaving a 1 inch border. Place chopped apples over the pastry in a concentric circle. Drizzle remainder apple butter over the apples. Place a twig of rosemary in the center. 
    4. Bake the galette for about 1 hour, until the pastry is golden. Transfer to cooling rack and let cool. Serve warm. 



    Before this series end, I want to rave about the ladies behind @twohealthybuns. They were kind enough to invite us in their humble abode in Chinatown, a serious mecca for foodies. We obsessed over Sam Smith and convinced each other that he was our own soul mates. Beside being bakers in crime, they are actually cousins. They revealed how important family is to them. Even when we were wrapping up the shoot, they're evening plans was their weekly Sunday family dinner. If their skills are an indication of what their family dinners may entail, well, it sure made me wish I could be adopted somehow. What's also very interesting about these ladies is that cooking is not their life. They each have their own careers. Gloria is a teacher while Cynthia is in real estate. Two occupations that I wouldn't normally associate with food. It's incredible what a hobby, a passion, and a practiced skill can take you. They taught me a ton about the patience in cooking, the art in pastries, and the amount of originality you can put in a traditional dish. After the dishes were shot and eaten, I had the opportunity to share my skills as we gave them each their own mini-shoots. Although this can arguably be considered work, we all had way too much fun to even call it that. This will definitely not be the last time you'll see the collaboration between Neckbreakin' Style and @twohealthybuns. 

    I hope everyone is getting plump and sharing it with their dearest. Happy Thanksgving Neckbrkrs!

    Food Styling by Lynn Kim Do
    Recipe by @twohealthybuns
    Photos by Anthony King & Inje 
     

    . November 27, 2014 .