Delectable Food, Great Photographs from Rob Davidson

Dessert

Chocolate Fondue: A classic Valentine Day treat

Since Valentines Day is officially sanctioned for chocolate indulgence, here’s a traditional seduction item that any one can create to warm the heart (and libido) of their beloved.  Just get some really good quality chocolate… Soma’s Dark Fire would be my first choice to heat up the evening.  Melt it very slowly in a pot over boiling water (a double boiler) and dip in whatever comes to mind!

This shot was (obviously) fun to create… and I learned some interesting bits about making cinemagraphs along the way.  Find out about how to create these fun “motion stills” at

Epicure in Light Behind-the Scenes

Photo credits:
Food Stylist: Linsey Bell
Assistant: Nadia Cheema
Photography: Rob Davidson


A light late summer dessert: zabaglione and berries

I’ve been totally revelling in the wonderful variety of fresh berries at our local farmers market, so I thought I’d share with you my favorite summer dessert. Zabagloine (or sabayon to the French) is a very traditional Italian dessert made from egg yolks, sugar, and a sweet wine all whipped into a light frothy foam. In Italy it’s often served over fresh figs, but I love it over assorted berries.  For this particular recipe we used a sparkling wine, which makes it even frothier and more fun to eat. This makes a perfect dessert to finish off the Egg in Phylo Brunch.

Although this looks fairly fancy and intimidating, it’s actually a very easy dessert to whip together at the last minute (Especially if you happen to own an electric whisk). It’s a great way to impress your guests!  By the way, a “double boiler” can simply be a metal or glass bowl sitting on a pot with water boiling in it.  Here’s the recipe:

Zabaglione (Sabayon) with Berries

Ingredients

  • 6
    Egg Yolks
  • 1/3 cup
    Sugar
  • 1 Cup
    Sparkling wine, Ice wine or Marsala
  • Fresh Berries

Cooking Directions

  1. Combine all ingredients over a double boiler and whisk ingredients together.
  2. Whisk until the consistency resembles lightly whipped cream. Be careful to not over heat the eggs, as they will scramble.
  3. Remove from heat when it reaches a foamy whipped consistency and serve immediately or chill in the refrigerator.
  4. Place berries in a heat proof serving glass. Spoon sabayon over the berries and carefully torch (brulee) the sabayon until till its lightly browned.
  5. Enjoy!
This shot was also one that we did as part of my summer workshop...

You can read more about how the shot was created here.


Maple Sugar Pie, a Québecois tradition updated

This recipe was inspired by a childhood memory of a trip my family took to Québec where we dined at a restaurant called L’Atre (unfortunately now closed) on the Ile d’Orléan. The restaurant was housed in an old farmhouse deep in a secluded wood, and we were actually taken there in a horse-drawn sleigh. The meal was traditional Québecois and the one dish that still sticks in my mind is the dessert of Maple Sugar Pie. Incredibly rich, sweet and gooey with maple syrup and heavy cream. So totally decadent.

Since winter seems finally to be coming to an end, and the maple sap will soon be running, this seems like a great time to revisit that childhood memory. Linsey has updated this traditional Québecois recipe with a lighter touch and the addition of roasted almonds to balance out the sweetness of the maple syrup.

Here’s Linsey’s Recipe

And here’s how we created this shot.

Photo Credits:  Photography by Rob Davidson
Food Styling by Linsey Bell

Assistant and BTS shots: Adriana Garcia Cruz

 


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