The Novel Bakers have been foraging and feasting this week with inspiration from
by Erin Gleeson.
I’m ending this week on a sweet note,
Apple & Honey Galette with Brie and Pomegranate Seeds.
This is another easy and delicious recipe you can whip up
using store-bought pie dough and just a few ingredients.
Galettes are easy, free-form, rustic tarts made with a single crust of pastry.
Along with a slice of Galette, I thought I’d serve up some
behind the scenes photo tips and The Forest Feast cover photo shoot.
Erin Gleeson took the cover photo standing on a chair in her backyard.
A blank canvas was surrounded with flowers from the farmers market and dishes from the cookbook.
The watercolor title was later scanned and Photoshopped onto the layout.
I’ve had several emails and comments recently about sharing my camera and photo tips.
Here’s a little behind the scenes of photographing ingredients
and my secret and tip that I’ve learned from years of blogging:
Tip: Take LOTS of photos
Secret: It’s ALL about the light.
I prefer to take food photos with the natural light on our screened porch.
This time of the year the light is unpredictable, so I’m either chasing it when it’s too dark
or trying to avoid it since it’s lower in the horizon and it comes in at a strange angle
making things look harsh and washing them out.
Taking photos of a table outdoors is always challenging,
too much sunlight or not enough, but morning is usually the best time of day.
I don’t use a tripod, but I usually use a step stool to stand on, either a little collapsible one
that’s easily portable, about 9 inches tall or a taller 3-step version to shoot down from.
Sometimes just standing on the first step of a stool is enough height to change t
he perspective of what you’re shooting, so you’re looking down
rather than across your subject, and improves your photo.
I have an older Nikon D60 and use a 18-55mm AF-S Nikkor zoom lens most of the time
and just recently added a Nikon 35mm lens. I edit my photos and use Picasa (free download)
and PicMonkey (free, no download).
Sometimes you have to boost the light and edit the exposure and
a little cropping or a little straightening helps too.
I moved a small table outside to take advantage of the filtered
light from under the tree. I took the tabletop off the my small side table on the porch for a
solid surface to sit on top the other table, along with a wooden board
and took several test shots to see which I liked.
I ended up preferring a wooden board on the ground among the leaves for the ingredient shot.
Apple & Honey Galette with Brie and Pomegranate Seeds
1 Refrigerated Pie Crust
4 oz. of Brie
1 tablespoon Brown Sugar
3 tablespoons Sliced Almonds
1/2 teaspoon Cinnamon
2 Apples, thinly sliced
Honey, Butter & Pomegranate Seeds
Top your pie crust with Brie, brown sugar, sliced almonds and cinnamon. Top next with thinly sliced apples (peeled or unpeeled). Drizzle the top with honey, dot with butter, and fold edges over to form your crust.
I brushed the crust with egg wash (egg beaten with a little water) and sprinkled a little sugar on the pie crust edge. Bake at 375 degrees 20 -25 minutes until crust is golden. Allow to cool and firm up slightly before cutting and garnish with pomegranate seeds.
Feast with Jain and Michael Lee. . .
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