All posts tagged: food photography

Apple Castles

Serves 4 Ingredients   4 apples 1 lemon 2 tsp cinnamon pinch of nutmeg pinch of ground ginger 2 Tbsp coconut oil 2 Tbsp brown sugar 1/2 cup pecans Preheat oven to 350 degrees. Grease cookie sheet. Set aside. With a melon baller or pairing knife, cut out apple core leaving the apple intact. With a pairing knife or peeler, peel a long strip of apple skin from the very top of the apple and the very bottom, leaving the skin on in the middle. With a mandolin or knife, slice the apple into rings 1/8 inch thick. Squeeze lemon juice onto apple rings. Mix cinnamon, nutmeg and ground ginger together. Rub/lightly dust tops and bottoms of the apple rings. Stack the rings back into the apple shape on the cookie sheet. With the apple peel from the top and bottom, curl the skin, inside out, around your finger to create a rosette. Place the rosette in the apple stack hole on the top. Drizzle a little bit of coconut oil on each castle. Bake in the oven …

Ricing Cauliflower

  Being allergic to gluten, I plan to experiment with gluten-free recipes for our Sirens & Scoundrels. Riced cauliflower is a great alternative to flour for pizza crusts and a healthy alternative to traditional starches like rice or potatoes. I don’t own a microwave. I choose to cook “old school”. So here’s some tips I’ve learned along the way for ricing cauliflower. Dice the cauliflower tops off the head. You will be using the tops only, not the stalks. In a food processor, puree the cauliflower heads. Pour a small amount of water in the bottom of a pot, just enough to not touch the bottom of the colander that you will place inside. Bring to a boil, then add the pureed cauliflower into the colander in the pot. Cover and cook 5 minutes and remove from steam and heat. Let the cauliflower drain and cool to room temperature. Place 2 Tbsp of cooled cauliflower onto a cheese cloth (I used a linen napkin) to ring out any excess moisture. Quick Tips: Let the cauliflower cool to room temp so as …