Rainier cherry crumble & a new perspective
Hello friends and happy Monday to you!
Last night I was half asleep most of the night thinking about the photos I took for this post. I know I have OCD tendencies 😀 (half kidding only lol!). Since when does my blog take over my sleep? I think I have the brain of an artist. We get obsessed over what we create and we’re not happy with it until it fulfills what we want to convey through the images we take. Our work (even if it seems insignificant) consumes us.
I need to take the same approach to my food photography as I do with my portrait photography. My portrait photos are about capturing people’s natural beauty. There is not much posing in them. Yes, I do guide them on how to look better if something doesn’t seem right, but it’s never about posing them perfectly.
When photographing food, I want the food to be center stage and not the cutesy props all perfectly arranged. Yes, if there is something related to the dish, I will use it as a prop only to enhance it and to show the story behind the dish – not to make an elaborate food set. When you see my photos I want you to say “Yes, I can make this too!”.
The goal is to always evolve… if you don’t like something, then change it right?
So I decided to take a step back and try to stay more true, more focused and find, somehow, a new perspective on photographing food. The beauty of this is that it will challenge me to try my hardest and capture what we love so much about food; something that nourishes our souls and not just our eyes.
I still wanted to show these photos since we ate the cherry crumble so fast yesterday and couldn’t re-take them. The crumble was soooo good it would be very selfish of me not to share this with you. Having said that, the photos are pretty, but the colors distract me from the subject. I’m not satisfied with them so the search for my food photography “style” continues. These photos are just too much for my simple and uncomplicated style.
I’m finding that food photography is more challenging than photographing people. It’s easy for me to see the natural beauty in people … it’s just a matter of capturing it with my camera. Food on the other hand, you have to work on it to reveal its personality (if any). It’s not an easy task if you ask me.
Rainier Cherry Crumble
makes 2 servings – adapted from Veggie Belly
For cherry mixture
2 cups pitted, fresh rainier cherries
2 tbsp stevia (or your preferred sweetener)
4 tbsp water
For crumble topping
3/4 cup flour
3 tbsp brown sugar
2 tbsp stevia
a pinch of ground cinnamon
pinch of salt
1 tsp corn starch
5 tbsp unsalted butter, melted plus more to butter baking dish
Preheat oven to 400f
Place the pitted cherries and sugar in a saucepan. Cook on medium-high heat for about 4 minutes or untill the cherries are lightly softened. Mix together the corn starch and water and add it to the cherries. Cook for about 1 minute or till the mixture thickens.
To make the streusel or crumb topping, combine the flour, brown and white sugars, cinnamon and salt together. Mix well. Then pour in the melted butter. Using your fingers, rub the butter into the flour until it forms a crumbly mixture.
Lightly butter a baking dish (I used 1 dish but it was big enough for two servings). Divide the cherry mixture among the dishes. Place the crumb topping on top and bake for 15 – 20 minutes or till the topping has lightly browned. After 20 minutes I had to turn on the broiler in order for the top to brown.