Holiday Sugar Cookies

I already have said how much I love the holidays, but it's true. I love them!  Last weekend my friend Allison came over and we made some classic sugar cookies.  We cut them out with very cute holiday shaped cookie cutters and dusted them with some powdered sugar.  Then we went foraging around the neighborhood on capitol hill for some trimmings to decorate the photograph with.

This weekend I am going to  Central Cinema one of my favorite movie theaters in Seattle to watch Gremlins and then go look at lights with friends at  Candy Cane Lane or this crazy thing in Issaquah Ginnaty Light Show.  I have some snow shoeing planned, a solstice party with some long time girlfriends, a night with the family watching Elf, and A Christmas Story. I hope you are enjoying the start to the holiday season as much as I am! 

Enjoy!

Recipe  (this makes 2 dozen cookies) Used from All Recipes

1/2 cup and 2 tablespoons butter, softened

3/4 cup and 2 teaspoons white sugar

2 eggs

1/2 teaspoon vanilla extract

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

 

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured (or powdered sugar) surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Holiday Cocktails & Mocktails

Well it's officially the holidays, with Thanksgiving just over and Christmas a few weeks away.  I have to admit, I really, REALLY, love Christmastime. I think it comes from years of really not liking the holidays.  It just felt like so much pressure to me. Now though, it's different and I totally embrace the holidays. I love every little part. Going to look at lights, seeing Christmas movies, (I usually see Gremlins & A Christmas Story), my friend's annual White Elephant party, making Christmas cookies, SNOW, visiting my parents. :) I like making my house smell like pine with scented candles, and mulling spices on the stove during the day.

On the subject of the holidays, I was really lucky to be able to shoot again with Rachel Grunig, an amazing Stylist here in Seattle. Check out her website here. I really wanted to shoot more drinks, and she had already had this idea in mind of doing a holiday cocktail theme.  It was such a fun day! She has such an eye, and comes so prepared, and is really fun to work with too! What more could you ask for? She even sent me over the recipes from items we shot.  I am very happy with all the images.

I am including recipes of the drinks below, and of course, you can always substitute the alcohol with some sparkling cider or ginger beer, or just leave it out, for people that don't drink, kids, or preggers friends. I have put suggestions in each of the recipes. 

Enjoy!


Champagne, sparkling cider, or ginger beer, with Rosemary & Cranberry Garnish, sugared cranberries on the side

 

Ginger Bourbon Fizz
1 part bourbon, 2 parts ginger ale or ginger beer, garnish with a large orange twist, (non alcoholic, just omit bourbon)

Spiced Persimmon Eggnog
eggnog
dark rum (or ginger ale or ginger beer)
1 persimmon, pureed
ground cinnamon
ground nutmeg
star anise

In a glass, combine 4 oz eggnog and 1 oz dark rum or ginger ale or ginger beer. Sift a pinch each of
cinnamon and nutmeg over the eggnog. Finish with a hefty swirl of persimmon puree and a star anise.

 

Persimmon Fizz
1 persimmon, pureed

1 tsp ground ginger

Brut champagne or sparkling cider
cinnamon sticks

Mix ground ginger into the persimmon puree. Place 1/2 oz persimmon puree into a glass, top with champagne. Stir and serve with a cinnamon stick.

*This also tastes delicious made with sparkling cider instead of champagne.

Persimmon Fizz Garnished with Rosemary

 

Double Chocolate Ginger Meringues
3 egg whites at room temperature
pinch salt
2/3 c caster sugar (also called superfine or baker's sugar)
1/4 tsp vanilla
1 tsp ground ginger
2 oz dark chocolate, finely chopped

1 TB cocoa powder

Preheat oven to 250 F and line a baking sheet with parchment.

These work best when made with a stand mixer, but an electric hand mixer will do in a pinch.

Add the pinch of salt to the egg whites and beat in a clean bowl on medium-high speed until foamy and approaching the soft peak stage. Increase the speed to high and gradually add the caster sugar, 1 spoonful at a time. Keep beating the mixture until you reach the medium-stiff peak stage. The mixture should stand up firmly when the beater is removed, with just the very tip of the peak curling over. Whisk in the vanilla and ground ginger, then fold in the chopped chocolate. Sift the cocoa over the mixture and fold in. Do not mix thoroughly - you want to achieve a streaky effect.

Drop spoonfuls of meringue onto the baking sheet. Bake at 250 F for one hour, then turn off the oven and leave the meringues inside to dry out for an additional hour.

Pumpkin Pancakes & More

A few weeks back, I was asked by 2nd year designer Christen Toepel from the SCCA graphic design program if I was interested in collaborating together on a photo shoot.  I was definitely interested! Check out her website here www.christentoepel.com.

I get very excited now by any opportunity to just play around and have fun with food photography.  Especially if it means a chance for me to expand, and try something new.  This is a bit less nerve wracking then working with a paying client sometimes...  Christen was going for a fall/wintery theme, so the 3 things that were decided on were pumpkin pancakes with apple compote, mulled wine & cinnamon rolls.  Here are a few favorites from the shoot.

On a sadder note, one of the instructors from the photography program I went to, Robbie Milne, passed away last week.  I will always remember him laughing at (with) me, "Amy it's cheese! It's not supposed to be depressing!!".  When I would try to do something moody and it just wouldn't turn out quite right...He had a great sense of humor and a big heart.  He will be missed so much.


Here is a link for the pumpkin pancake recipe:

Pumpkin Pancakes- Allyson Kramer

Here is the apple compote recipe:

Apple Cinnamon Topping
4 large apples (or 6-8 small apples), peeled and cored
1 teaspoon lemon juice
3/4 cup (180 ml) apple cider
1/4 cup (50 grams) brown sugar, packed
1/2 teaspoon ground cinnamon
Cut the apples into 1/8-inch slices and cut those slices in half. Put the apples in a saucepan and add the lemon juice and apple cider. Stir apples to coat thoroughly with the mixture. Cover the apples and cook over medium heat for 7 minutes.
Add brown sugar. Turn heat down to medium-low and cook uncovered until the juice thickens and the apples are tender, about 10 minutes. Stir in cinnamon.


Mulled Wine- from Bon Appetit

Sadly, the cinnamon rolls are directly from store bought dough, because we kept trying to purchase them at Bakery Nouveau, however it was going to take 2 and a half hours for them to be made.  They were still quite delicious!

 

Roasted Tomato Soup with Goat Cheese Croutons

This past weekend, my lovely friend Allison came over to help make some roasted tomato soup. She has become a regular in my photo adventures, which is great since she has so much baking experience, and is just so fun to hang out with.  Here is her baking blog, which she recently started with another pal, Liz, you can visit it here at Pie Drunk.

We had decided we were going to make something savory, and I wanted to try out this soup from the What Katie Ate cookbook.  If you don't know of Katie Quinn Davies, she's an amazing food photographer,  and you should definitely check out her blog What Katie Ate.

Here is a link to the recipe Colm's Tomato Soup.  This recipe omits using the croutons on top, which are definitely worth it.  (It also omits putting the soup in a food processor or blender once you are finished, so I would suggest that as well) To make the croutons, you need to slice a baguette and briefly toast the slices in the broiler. Once toasted, spread goat cheese over the top of the croutons and put back in the broiler, and once the cheese is melted remove. Top the soup with a crouton, and then several sprigs of thyme. Delicious.  You can also top with a little bit of cream too, if feeling extra decadent. 

As far as what I have been up to, well I shot for a few magazines last week and just trying to (finally) get over being sick.  I am working on some smaller projects the next few months, and had a really fun day of shooting yesterday (blog post on that next week).  I got to hike Rattlesnake Ridge today and I'm feeling really lucky to have spent the day out in nature with friends and get away from the bustle of city life, even if just for the day.

Enjoy!

Amy

An Incredible Feast -NFMA Benefit

When I was asked to shoot the Neighborhood Farmer's Market Alliance's Annual Benefit, An Incredible Feast, a few weeks back, I was thrilled but also a bit nervous.  My forte is food photography and not so much people photography. :) I can get shy in large social functions, so food photography is perfect for me. People photography certainly can take me out of my element, but it was a really good challenge and a great cause to support.

The Neighborhood Farmer's Market Alliance, http://www.seattlefarmersmarkets.org, supports local farmers and runs 7 non-profit farmer's markets in Seattle. I worked with them on my Non-Profit Advertising Campaign during my 6th quarter of school, so when they asked if I would support the NFMA by being the event photographer for the evening, I couldn't turn it down! Thankfully my dear friend and fellow alum Rolan Wong agreed to help shoot it. He is great and has a lot of experience working on events, and definitely the personality for it.  You can check out his website here www.rolanwong.com.

The food was amazing and I was a bit starstruck seeing all of the amazing chefs from restaurants like Restaurant Zoe, Palace Kitchen and Ethan Stowell, just to name a few.  There were so many supporting the event, it featured 20 of the some of the top chefs in Seattle. It was crazy to see so much talent and good food in one room.  The event paired farmer's ingredients with a chef and the result was an amazing dish. Luckily I was able to taste some of the dishes, so good!

Here is a  link to more details about who was there and what was happening at the event Incredible Feast.

As far as what I have been up to, well I'm sick, boo. So I guess instead of going on a lovely hike today, I was forced to stay indoors, and rest. Sometimes I guess you just need that.  :)

Enjoy!

Candied Ginger Pumpkin Tart

Last weekend I went over to my friend Allison's house, and she made an amazing candied ginger pumpkin tart! I was of course happy to be around to photograph it.  Check out her baking blog here, Pie Drunk , which she started a few months back with her blog partner in crime, Liz. They are such talented bakers, I really want to collaborate with them more, they do the baking, I do the photos!

Here is a link to the recipe. Ginger Pumpkin Tart.

As far as the rest of what I have been up to, not much since last week! Food 52 picked an Instagram of mine from the below shoot to be on their Instagram of the week, you can check that out here Food 52.  I love their website, so I was honored to have had my photo chosen.

I have already mentioned how much I love Fall and the Halloween season... ;) So as I am writing this I am watching Jennifer's Body (Amazing!!) and planning another pumpkin patch trip next weekend.  I am also putting together a list of Fall foods that I want to shoot over the next few months before we start moving right into Winter, as well as working on getting some new projects underway! 

Cheers!

Pumpkin Patch Day Trip

Last weekend I took a trip with some girlfriends up to  Suyematsu & Bentryn Family Farms on Bainbridge Island. This is one of my favorite things to do during Fall in Seattle.  I love Fall and Halloween, and all the things that go along with it... pumpkin patches, corn mazes, scary movies, soups, sweaters... slowing down. Most importantly lately to me, slowing down.

I have been so busy over this last month, I went to Phoenix to visit my niece, sister in-law and brother a few weeks ago.  I was getting over a cold, and sick the whole time, so I didn't take my camera out, but we did have a good time, and I was able to spend time in 105 degree weather before coming back to the rain and cold.  And I felt lucky to spend some time with my 18 month old niece...and just really got to appreciate my family.

I got back and immediately started freelancing 40 hours a week the last few weeks doing styling assisting, which has been great and very new at the same time. I am learning so much.  I also shot another magazine shoot, prior to my trip, and shot for the NFMA's annual benefit this last weekend. I worked with them for my Non Profit Advertising campaign for school last year, and they were so gracious and helpful, I wanted to return the favor.  Check them out here http://www.seattlefarmersmarkets.org. I will post both of those soon.  I was thrilled to be asked to shoot it, and was thankful to be able to ask my friend Rolan Wong to shoot with me there, since I don't think my specialty is in people shooting. :)  

Back to slowing down. I am definitely trying to make an effort these days to slow down. Now that it's gray here in Seattle again, and cold, I don't feel guilty for not being outside every second, enjoying every last drop of sunshine.  Back to staying in bed until 10am on the weekends, curling up with some coffee, a book or magazine, just being leisurely, with no hurry to be anywhere.

Enjoy the pictures!

Coffee & Treats for Fall

As I am writing this, it is raining, there is thunder, I have candles lit. I am excited for fall, and the winding down of summer.  I love summer, but it is so busy. I am looking forward to fall, and its coziness, pumpkin patches, soups, pies, Halloween (!!), rain boots, sweaters, etc.

Last Sunday I had the pleasure of working with the talented Rachel Grunig, a food and prop stylist based in Seattle.  Both of us had decided we wanted to go with a more moody setting, since fall is on its way, with coffee and pastries the central theme.  Since most of my photography is light and airy I really wanted and opportunity to do something a little more dark, and of course, it's not even that dark...ha ha.

It was unbelievably nice to work with a stylist.  After so many shoots of coordinating the food, and props, and shot list, I was so happy when Rachel showed up with the pastries, flowers, coffee and a plan.  It was amazing!  I couldn't believe all the shots we got in a little under 4 hours. It was a pleasure to work with her, and I hope to be able to work with her again.  Her styling and choices of props really helped create the perfect mood.   Here is a link to her website www.rachelgrunig.com

The cookies & macarons were purchased at Bakery Nouveau  and the bundt cake recipe was from Smitten Kitchen.  Except Rachel used mini bundt pans, and added ginger and cinnamon to the cake.

As far as what has been going on with me lately, well I am very much looking forward to going to visit my brother, sister in-law and niece this week in Phoenix.  One last summer trip, and I can't wait to spend some time with them.  I also just finished with a few magazine shoots, which will come out the next few months.  I will be sure to post them as they are published.  And it was my birthday just a few weeks ago. I didn't feel like doing anything elaborate this year, so I celebrated in a kind of quiet way, having a few dinners with close friends, but we did go a on a small canoeing trip around the arboretum... which was really fun and funny, since my friends are hysterical.  I was happy to be able to do one last group summer activity with some very old friends.

Enjoy the photos!