What's Your Jam? | Columbus Ohio Food and Product Photographer

Your “jam” is the thing you can’t wait to get up in the morning to do. It’s the reason you do all those other things, so you’ll get to do that one thing - the thing you really love.

Kyla and Mark are the makers behind Sweet Thing Gourmet jam. We bet you can guess what their jam is. Yep, it’s jam. Our jam is taking photos good enough to eat, like this photo of jam. You can almost taste it, right? Well, that’s what we do.

Let's take how you FEEL about food and turn it into a 2D photo. Doesn't sound hard. Point and click. When you sit down to devour your next meal, think of all the senses you're using BESIDES your eyes. You smell the food, touch it, even hear it. You turn the plate, lift the lid, stir the sauce, sprinkle on some more cheese, squeeze the bun so the barbecue juices run down your fingers, crack the hardened sugar on your creme brulee. It's easy to take for granted all the little things that collectively become a food experience. 

There's a bit of magic in creating photos to mimic real life. That's our jam. Tell us, what's yours? 

I eat Sweet Thing Gourmet jam by the spoonful, no accompaniment necessary. Need something to go with your jam? Try this simple biscuit recipe, topped with jam and homemade whipped cream. 

Classic Baking Powder Biscuits

2 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into 1/4-inch dice
2/3 cup cold milk

Preheat oven to 450 degrees Fahrenheit.

Sift together dry ingredients. Work the cold butter into the flour mixture with your fingertips until it resembles coarse meal.

Form a well in the center. Pour in milk and stir gently to just incorporate. Knead gently 3-4 times to bring dough together in a ball. Be careful not to overwork (stern voice!)

Turn dough onto lightly floured surface. Using the palms of your hands, flatten into a disk roughly 1/2 inch thick. Use a 2 inch cutter (or a drinking glass) to cut out biscuits. Gather up scraps and repeat process. Makes about 10 biscuits.

Place on baking sheet, evenly spaced. Bake until golden, about 13 minutes.

Serve with your favorite Sweet Thing Gourmet jam!
(Featured: Strawberry Champagne Jam)

Check out some Behind-the-Scenes from this photo shoot! 

*What's even cooler about this particular jam company is they'll print personalized labels for you. Jars of jam make great wedding favors, gifts for teachers, employees or your favorite clients.

Eye Candy for a Food Photographer | Fine Art in Columbus, Ohio

When I decided to redo my kitchen, I knew I wanted a collage wall. I've seen them all over Pinterest, and have been drooling over them for months. With the help of a cutting board, a flowery platter, old disks from a food chopper, recipes and cutouts from my mother and grandmother, and 7 Photo Kitchen prints, I had my collage wall. The varying shapes, sizes, textures and colors really pop together. All of the  photos you see here, and many many more, can be purchased from our online store.

Not sure what size to print photos for your wall? Simply take white copy paper and tape it to your wall and combine more pieces until the size looks right for from a distance. Then measure the combined pieces and choose a frame that size. As you can see, framed pieces don't always need a mat. Photos with a lot of detail can use the extra "breathing room" while photos with less detail can be framed right up to the edge. You can't really go wrong, it's all a matter of preference.

When creating a collage, measure the wall space you'd like the collage to remain inside, then lay all of the pieces on the floor within that same measured space.  This will help you get a sense of how they'll look best arranged together before putting them up on the wall. Once you choose the general composition, have one person hold the pieces up to the wall while the other person is judging distance and composition. Since I did mine by myself, I took a pencil and drew the general shapes and sizes onto the wall. This worked fine, too. You can remove pencil off of semi-gloss paint with a washrag, dishwashing soap and water. NOT AN ERASER, as I found out, um, after I tried it.

 

1. Peach Cobbler $20

$12 5x7 Print

$8 Storebought frame

2. Wheatberries $62

$20 8x12 Print

$42 Silver Curved Frame, Non-Glare Glass, White Mat

3. Raspberries and Cream $56

$20 8x12 Print

$36 Silver Ornate Frame, Non-Glare Glass

4. Sage $20

$12 5x7 Print

$8 Storebought Frame

5. Apricots $45

$35 11x14 Print

$10 Storebought Frame

6. Beeting Hearts $45

$35 11x14 Print

$10 Storebought Frame

7. Buddha’s Hand $45

$35 11x14 Print

$10 Storebought Frame

In case you're wondering what my kitchen looked like before, here's a view into the past.

The green and teal served me well for 4 years, but it was time for a change. 

Commercial Food Photographer | Best Lemon Curd Recipe Ever

Lemon curd: A dessert spread topping, made from a combination of egg yolks, sugar, fruit juice and zest that's cooked on the stove. It's soft, smooth, tart and served cold. It's similar to a custard and is often served with scones or used in pastries and tarts.

My reason for making lemon curd? I had a bunch of Meyer lemons, so I went searching for a recipe to try out. I love lemons because they're so tart they help cut desserts I would normally find overly sweet, like cake, and since I'm repainting my kitchen from green to yellow, this seemed like the perfect time for an all-yellow post. The new kitchen color is highlighted in red below. By the way, it's really hard for a food photographer to not choose a color based on its food name. I overlooked  "Spun Honey, Lemon Twist, Butterscotch Cream, and Fruit Compote" to find the perfect color without any outside influences, which is "Chickory Chick". Beautiful color, but the name is tragic.

I made Lemon Curd twice. The initial recipe was a bit of a train wreck for me. I can't necessarily blame the recipe, it was my first attempt and it's possible I just did it wrong. I considered giving up on lemon curd, but I didn't want all my hard work to go to waste, so I found a different recipe and tried again.
The biggest differences between these two recipes are:
The order the ingredients are combined.
The second recipe called for butter while the first didn't.
For the second recipe I ditched the Meyer lemons for regular lemons instead.

The two attempts are shown next to each other at the bottom of this next photo string. The one on the left (in pink bowl) was the failure and the one on the right (in clear Tupperware) was the winner. The first batch wasn't clear and shiny and tasted powdery, bitter and perhaps a little burnt.

Lemon Curd

2 1/3 cups sugar
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup butter, cut up in 1-inch pieces
2 tablespoons lemon zest
1-2 teaspoons cornstarch (optional)

1. Place sugar in a medium-sized pan over a pot of simmering water in a double-boiler. Add cornstarch (if desired) to help the thickening process. Gradually whisk in fresh lemon juice.
2. Add eggs and egg yolks, continuing to whisk steadily. Whisk over medium to medium-high heat, 10 to 18 minutes, until mixture thickens. (If it’s not thickening, increase the heat, being careful to continue whisking.) It should be about the consistency of hollandaise sauce.
3. Add butter, whisking to blend. Cook, continuing to whisk, one to two more minutes. Remove pan from heat. Stir in lemon zest. Transfer to a bowl and place plastic wrap over it, pressing over the top to prevent a skin from forming.
4. Chill. The lemon curd will continue to thicken some as it cools. This recipe makes about 3 cups lemon curd. Store refrigerated for one to two weeks. After the lemon curd is thoroughly chilled, you can fold in whipped cream to lighten the texture and mellow the flavor, if you wish. I prefer it full-strength.

Tips: Use a large whisk. It helps avoid froth and bubbles from forming on the top.
Make sure not to remove the mixture from the heat until it's really thickening, when it'll stick to the spoon and become a little more difficult to whisk. It will thicken more in the fridge, but not like Jell-O would.

Lemon Curd is great on top of cornbread, biscuits or scones. Other ways to eat Lemon Curd?

Lemon Curd Trifle
Ricotta Pancakes with Lemon Curd and Raspberries 
Lemon Curd Stuffed French Toast
Blueberry Lemon Curd and Quinoa Parfait 
Mini Lemon Tarts
Lemon Doughnuts
on top of pavlovas
on top of fresh berries and whipped cream
and last but not least, by the spoonful!

Lemon Curd makes a perfect gift, just spoon into any cute glass container like the one above. A little goes a long way, 4 tablespoons could be a serving--if you eat normal portions, which I don't. I ate about 3/4 cup in a sitting. I made this for a dinner party. One of my friends looked so sad when her bowl was empty that I spooned out seconds. There's no better testimonial than seconds.

You can purchase these images and more through our online shop.

Thumbprint Cookies | Food Photography Columbus Ohio

Thumbprint Cookies are maybe the easiest cookies in the world to make. I don't eat many peanut butter and jelly sandwiches, but I often find an open jar of jam in the fridge that needs to be used up. This is my preferred way to get rid of unwanted jam.

OR, if I feel like splurging, I use Sweet Thing Gourmet's jam. This jam is so good, I can't see myself ever wasting it on a peanut butter and jelly sandwich. I often eat it on a banana or with cream cheese and crackers, or of course, in these cookies, so I can truly enjoy how fantastic it is without covering it up with other flavors. My favorite (shown here) is the Brandied Apricot Jam. I swear, I don't love it just because it's orange.

Love this photo? Buy it from Photo Kitchen now.

Thumbprint Cookies
from Betty Crocker

 

¼ cup packed brown sugar
¼ cup shortening
¼ cup butter or margarine, softened
½ teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts (optional)
Jelly of your choice

Heat oven to 350ºF. Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together. Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Optional: roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.

Cocktail Couture: Watershed Gin Pumpkin Drop

We Cbusr's sure do love our hometown booze! Columbus is getting some well-deserved local and national recognition for our distilleries, wineries, and breweries. In honor of these fine establishments, I've partnered with fellow Edible Columbus contributor Jenna Brucoli of the fantastic design and fashion blog, Jenna Sais Quois, to bring you Cocktail Couture.

Haute couture refers to the creation of exclusive custom-fitted clothing, usually made from high-quality, expensive fabric and sewn with extreme attention to detail and, often using time-consuming, hand-executed techniques. Well, in relation to these cocktail and accessory pairings, the hand-crafted alcohol is couture. The creators are dedicated to their craft, making award-winning bottles of gin, vodka, whiskey, wine and Tessora (similar to limoncello.)

Our first recipe uses Watershed Gin. Even gin-haters will enjoy this cocktail! (I have proof, I tested the cocktail out on a number of gin-haters.) This makes a fun punch, or if made more concentrated, it's great for shots or mini-cocktails. It's a perfect fall drink, and could be made even more fun with floating spider rings, a sugared rim, or served in hollowed out mini pumpkins.

Pumpkin Drop

1.            1 oz. Watershed Gin
2.            1 oz. pumpkin puree
3.            1 1/2 oz. fresh lemon juice
4.            1 1/2 oz. simple syrup
5.            Ginger Ale


Combine the gin, pumpkin, lemon juice and simple syrup in a cocktail shaker half-filled with ice, and shake briskly until combined. Strain into a shot glass or small highball glass and top off with Ginger Ale. The Ginger Ale can be substituted with champagne, sparkling wine, or cream soda. They're all good!

Here's the link to Jenna's post, with a twist.

In honor of Halloween, I couldn't resist adding a few of my favorite pumpkin photos. Keep an eye out for more Cocktail Couture to come!

A Cookie Kind of Holiday

The best thing about cookies is they come in so many shapes and sizes, colors and designs, flavors and textures. You can dress them up however you like, you can make them in a hurry or take all day. The variety is endless and the eating is divine!