Tag Archives: food styling

Finished… Finito…All Done, the last photoshoot for La Fortezza Cookbook

A2E5EC76-FE38-42F2-AF09-2E8D972EA383

The Dapper David Loftus, photographer and fashion plate sipping the Rosé named for him.

3D0763D0-47CA-4EAD-AF36-8AEFC6A12B0D_1_201_a

Chef Leo, garnishing the local dish, in an authentic Lunigiana cast iron cooking vessel, called a testa.

ACBC50EF-E7C6-4763-AC44-F1C5916B0E0F

Me at my new bar, that was a delivery saga let’s just say I was happy it arrived and was in one piece.

Ciao everyone!  I can’t believe I am saying this, but I am done with La Fortezza Cookbook. The manuscript? Check,. The recipe testing? Check. Edits? Check. Photo-shoots per season? Check.

7CA9707E-786C-4145-9EC6-A48ADB56E643

La Fortezza, capture by David, his POV is perfection.   92DA59CE-8F04-440C-BA52-740073A6C28D_1_201_a

As you can imagine, shooting a seasonal cookbook in Italy has been a challenge. We had to cancel the very first shoot for the winter Chapter in February 2020. We were finally able to shoot the summer chapter August 2020, and with lots of restrictions and hurdles, we managed to shoot summer with me and my local chef Leo, then in October. I brought our workshop chef from the US which was no small feat. He, unfortunately, was going through some personal issues which did affect the quality of his work and the food which was another challenge on top of the other challenges was a lot for me to process. We soldiered on in March, hiring a new food stylist from England, the incredible Rosie Scott. All the while David Loftus, my photographer, was truly brilliant and consistent and created the most beautiful images. Rosie, our stylist from London, joined the team in March, along with our local chef Leo. We tackled the re-shoots from October’s shoot, as well as the new images for winter (yes, winter at the end of March. We lucked out with some unseasonably cold weather). Rosie and Leo knocked it out of the park. We had the crew back from London last week to shoot the final chapter, spring. With London lockdowns, endless covid 19 tests, daily temperature checks, travel restrictions, and tons of paperwork, we made it happen. My friend and superstar producer Barbara Pederzini was one of the reasons the shoot went so smoothly. She was my rock, to say the least.

856DB659-B194-43DB-A89F-F33092DB898A

Daily temperature checks, Rosie and Charlie doing their temperature checks.

5D048D27-D59A-4F4A-9EE3-E5997A9FA76B

With endless playlists, espressos, market runs, sunshine, heat, rain, and cold days, we had a great time. There were many many challenges, but I am beyond pleased with the recipes, and the images are outrageously gorgeous. This book, as we referred to it, will be “the most beautiful book in the world”. I am delighted that all of our local slow food purveyors’ stories are included, and the rich history of this little-known region of Italy, The Lunigiana, will be the star. I am proud and so excited to share it with all of you. Endless thank yous to David, Rosie, Leo, Barbara and of course, Charlie, Rosie’s lovely and helpful husband, who saved my ass driving to see the Shepherdess in Zeri…that’s another story for another time… dream team does not begin to describe this crew. Fin…xx

All before and after behind the scenes cookbook collection cooking Events Fivizzano Food styling italian cooking italy Meet the Team Notes from Italy Personal photography photostyling photostyling like a pro producing Recipes Styling stylist tips The Fortress Travel Tuscany Uncategorized Workshops : Tags: , , , , , , , , , , , , , , , ,

aPOPitivo:: Cantaloupe Campari Pops

IMG_4170Boozy popsicles are such a fun twist on typical summer desserts, especially since they’re a dessert and a cocktail in one!

Typically, I make this recipe as a gelato, but a few years ago, I tested turning it into a refreshing summer popsicle aperitivo, and it worked! While I haven’t revived the recipe this summer, I think it’s about time to do so.

When you serve them, pour a thumbs height of Campari in a pretty glass and place the pop into the glass. The melty pop mingles with the Campari to create a delicious and very Italian Apero. Divine!

Cantaloupe Campari Pops
Makes 10 pops
Ingredients:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

Preparation:

Make a simple syrup combining the sugar and the water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand blender, or blender. Add the campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher; it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month, although ours are gone in a week.

Cin cin!

Annette

Recipe adapted from: People’s Pops

All campari celebration Cocktail Italiano Cocktail of the Week Cocktails Crushing On dinner party Entertaining Holiday Holiday Entertaining mixology Parties party tips Recipes specialty cocktails : Tags: , , , , , , , , , , , ,

Summer Bites:: Olive Oil Poached Shrimp

As you start to develop menus for dinners and appetizers for hot summer evenings, be sure to remember this quick olive oil poached shrimp recipe. It’s inspired by Italy’s tradition of aperitivo, and it is a yummy summer delicacy. This recipe basically tastes like summer. Give it a try and let me know what you think!

Olive Oil Poached Shrimp

You will need:
– 3 cups olive oil
– 3 large fresh rosemary sprigs
– 18 uncooked large shrimp, peeled and deveined
– 4 Lemon wedges

To prepare:

Add 3 cups olive oil into a heavy large saucepan, and add rosemary sprigs. Attach a deep-fry thermometer to the side of the saucepan and heat oil over medium heat until the thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in the center, adjusting heat to maintain a temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain. Serve at room temperature, garnish with lemon wedges.

All Cocktail Italiano cookbook collection cooking Entertaining Food styling italian cooking italian riviera italy Parties Personal Recipes the art of a party : Tags: , , , , , , , , , , , , , , ,

Negroni Fizz:: Summer’s Staple Sip

Kathryn-McCrary-Photography-30

Ciao from Italy!  As you all know, it’s Memorial Day which is the unofficial start to summer, so I’m sure many of you are enjoying cookouts.

If that’s you, I’ve got a wonderful festive summer cocktail for you: the Negroni Fizz. Not only is this drink a bold red (perfect for Memorial Day), but it’s delicious too.

If you are having a few friends over, mix-up a big batch without the rose and put it in a cute drink dispenser. Then, allow guests to fill their glasses at will. Leave ice buckets of rose nearby for attendees to top their drinks. This will keep the bubbles fresh and add a fun little DIY to the party.

To really make a statement, find some cute blue and white paper straws, too. Super festive and fun.

Kathryn-McCrary-Photography-24 Kathryn-McCrary-Photography-34

Negroni Fizz
Serves 1

You will need:

– 1 ounce Gin
– 1 ounce Martini Sweet Vermouth
– 1 ounce Campari
– 1 1/2 slice of orange for garnish
– Ice cubes
– Martini Sparkling Rose

Instructions:

Combine Martini Rosso and Campari Gin in a shaker filled with ice. Strain into an ice-filled tumbler 3/4 full and top off with the Martini Sparkling Rose. Garnish with an orange slice and enjoy.

Kathryn-McCrary-Photography-35

Photographs by Kathryn McCrary

This recipe first appeared on Camille Styles.

4th of July All behind the scenes campari Cocktail Italiano Cocktail of the Week Cocktails dinner party Entertaining Holiday Entertaining Holidays italy Notes from Italy Parties Party Accessories party tips Personal Recipes specialty cocktails the art of a party : Tags: , , , , , , , , , , , , , , ,

Miss American Pie:: Blueberry Pie, that is

2015-08-24_20-05-34

Happy [almost] Memorial Day weekend, everyone! I hope you’re planning on relaxing with friends and family and enjoying it the best you can. Maybe you’re even headed to a cookout or hosting one yourself? If you are and need to prepare a dish, I recommend this delicious blueberry pie and lavender ice cream from my cookbook Picture Perfect Parties Rizzoli NY.

This is the most delicious blueberry pie recipe, and the lavender ice cream is a beautiful combination. I love to serve pie in vintage pie tins. Sometimes I slice a large piece and serve it to a couple with 2 forks. It’s a great way to mix it up.

Have a great holiday!  xx

Blueberry Pie with Lavender Ice cream
Serves 6-8

You will need:

Pie Crust Ingredients * pie crust can be made up to 2 days ahead
– 2 1/2 cups all purpose flour
– 4 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 2 sticks butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water
– 3 tablespoons whole milk

Garnish: fresh lavender sprigs

To prepare:

Pie crust Preparation

In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

For the filling, you will need:

– 4 cups blueberries
– ¾ cups sugar
– 3 tablespoons cornstarch
– 2 Tbsp. butter, cubed

To prepare:

Pour blueberries in a large bowl, sprinkle sugar, corn starch and salt over the blueberries, and toss lightly.

Preheat the oven to 425 degrees F

Cut crust into 2 pieces form 2 disks and roll out each pie crusts to about an 11-inch circle. Place 1 dough circle into a pie plate, add blueberry mixture, dot the top with butter and cover with top crust. Trim excess dough and Crimp edges with your fingers all around and cut slits in pie. Brush with milk and sprinkle with a teaspoon sugar. Bake on the bottom rack for 45 to 50 minutes until bubbly (shielding with aluminum foil after about 20 minutes or until golden) let cool and serve with lavender ice cream.

 Lavender Ice Cream

You will need:
– 3 cups heavy cream
– 1 cup whole Milk
– 2 tablespoons dried lavender
– 6 eggs + 2 yolks
– ½ cup sugar
-¼ tsp salt
– ¼ cup honey
– 1 teaspoon vanilla

To prepare:

Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.

Remove from heat pour into a bowl and let lavender steep for 30 minutes.

Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.

Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.

Whisk in honey and place into fridge chill until very cold.

Put into an ice cream maker follow manufacturers instruction.

Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.

Photo Credit : Deborah Whitlaw Llewellyn

4th of July All celebration cooking Crushing On dinner party Entertaining Food styling Holiday Holiday Entertaining Holidays how to be a stylist Instagram Recipes spring desserts the art of a party Uncategorized : Tags: , , , , , , , , , , ,