Category Archives: food photography

Looking for a colorful, citrusy cocktail?

Posted on
Reply

If you’re like me, every now and then you like to sip on colorful cocktails that are fun and beautiful as well as tasty. I decided to buy a bottle of Hpnotiq, a French combination of fruit juices, French vodka and a touch of Cognac. So I decided to combine it with fresh lemon and St. Germain. I used 2 parts Hpnotiq to 1 part vodka, 1 part St. Germain, 1 large fresh squeezed lemon. I think next time I might even add a touch of Blue Curaçao for a deeper shade of blue. It’s a nice sweet and tart cocktail!

Chocolate Cherry Cordial Tart

Posted on
3

As a new Gojee contributor, I was invited to the Gojee Potluck Dinner at their headquarters in New York City on January 12th. Unfortunately I am not able to make it. But this is what I would have brought with me if I did! The combination of cherries with chocolate, a touch of chocolate Balsamic and the flaky puff pastry crust is just delicious! Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave.  You can also follow #gojeepotluck on Twitter

Chocolate Cherry Cordial Tart

Wonderful as an afternoon treat with coffee or tea.
Add a scoop of vanilla bean ice cream  or frozen yogurt and you have a perfect dessert.

Serves 8

4 cups fresh sweet Bing cherries, pitted
1/2  cup sugar
1/4 cup port wine
1 tablespoon chocolate balsamic
vinegar (I use Fiore brand), but if not
available, use an aged Balsamic
1 teaspoon arrow root powder
(dissolved in a couple
tablespoons of the port)
2 teaspoons cocoa powder
1 sheet frozen puff pastry,
thawed (you could make your own!)
4 ounces softened cream cheese
4 ounces shaved chocolate (or
Chips)

1. Preheat the oven to 375 degrees.

2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.

3. Press the puff pastry sheet into a 9-inch shallow and greased baking dish or tart
pan.

4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.

5. Bake for 35 minutes. Allow to cool at least 20 minutes before serving.

This recipe is in the Baked Goods section of my cookbook, The Art of Breakfast.

Grapefruit Brûlé Cocktail, Anyone?

Posted on
2

I am fascinated by the challenge of converting fruit ideas from my cookbook into the late afternoon cocktail hour. This creation was inspired from my favorite Grapefruit Brûlé with Vanilla Bean Crème from the fruit course chapter of my cookbook. It came about from the allowing the torched grapefruit to sit for quite a while – there was a leftover half and after a couple hours, I saw the juices on the plate that mixed with the vanilla sauce and the crunchy sugar top so I tasted the juice and a new cocktail was born!

  1. Rim the martini glass with a piece of grapefruit and dip into a plate of dark brown sugar
  2. Add a small handful of ice to a cocktail shaker
  3. Squeeze 1 large ruby red grapefruit into the shaker (it yields about a 3/4 cup)
  4. Add 1/2 cup vanilla vodka (I used Pinnacle, they’re in Maine)

Shake vigorously and serve in the brown sugar rimmed glass. Garnish with a slice of the ruby red grapefruit and enjoy!

Grapefruit Brûlé Cocktail

Grapefruit Brûlé from The Art of Breakfast

Fresh Pineapple Salsa

Posted on
1

Chop fresh pineapple, red onion (small dice), jalapeño (tiny dice), cilantro, a squeeze of lime, dash of salt and a drop of the juice from the pineapple and let the flavors meld for a few hours. Serve with corn and flour tortilla chips and guacamole and enjoy!

I never thought a roasted plum could look so gorgeous in photos!

Posted on
1

So this isn’t about Maine (though I did make this dish here in Maine and it is in my cookbook) but more about photography and how just the right lighting, contrast and reflection can make a photo pop! The shine of the glaze fascinates me, and this food is 100% natural! The plums are roasted with honey and the skins give off this beautiful pink juice. They tasted great too, by the way…

roasted plums

Ever tried homemade marshmallows?

Posted on
Reply

YOU SHOULD! You may never buy packaged mass-produced again!

This was a Martha Stewart recipe. We turned them into bite sized S’Mores :-)

This slideshow requires JavaScript.

Recipe Wednesday: The Best Ever Sour Cream Coffee Cake!

Posted on
1

Sour Cream Coffee Cake

Serves 10 to 14
Batter:
2 sticks unsalted butter, softened
2 cups granulated sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
¼ teaspoon salt
1 teaspoon baking powder
Filling:

2 teaspoons cinnamon
1/4 cup dark brown sugar
1/4 cup chopped pecans
1/2 stick butter, melted
Preheat the oven to 350 degrees.

Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well greased Bundt pan.

Melt the half stick of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.

Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins or in 9×12 pan, reduce the baking time to about 35-40 minutes.)

Keeps fresh for several days and freezes well to do ahead!!!

The recipe is in my cookbook, The Art of Breakfast