Nov 20, 2012

Brown Sugar Meringue

Just in time for Thanksgiving...time to gild that pumpkin pie!

Cindie's Brown Sugar Meringue

Makes enough meringue for a 9-inch pie

Denise loves the toasted marshmallow flavor of this meringue with pumpkin pie but it will work on any pie. Make your own favorite pumpkin pie recipe. Or gussie up a store-bought pie! Tiffany puts this meringue on her chocolate cream pie.

Brown the meringue with a kitchen torch or in the oven; both work fine but the torch give you a more dramatic look like the one pictured above. And, while the addition of brown sugar adds a rich taste to this meringue, it also makes it slightly soft (the cream of tartar helps to stabilize the meringue) so be ready to brown it as soon as you get it on the pie!

Meringue ingredients (#1):
6 large egg whites
1¾ cups granulated sugar
¼ cup dark brown sugar, packed
¼ teaspoon cream of tartar
1 prepared pie (#2)

  1. If using the oven to brown meringue, preheat to 325 degrees F.
  2. Fill a medium saucepan with about 2-inches of water and place over high heat. Bring to a boil, reduce heat to low, and place a large stainless steel bowl over the top. Add egg whites and sugars.
  3. Using a whisk, stir constantly until sugar has dissolved and mixture is very warm to the touch, about 3 minutes. Remove from heat. (#3)
  4. Using an electric hand or stand mixer, beat egg whites on medium speed until foamy, about 2 minutes. Add cream of tartar and increase speed to high. Continue beating until very thick, stiff and glossy, about 5 minutes. (#4)
  5. Spoon meringue onto top of pie, spreading to cover. Don't be afraid to make the surface very swirly! (#5)
  6. Immediately brown top with a kitchen torch or place in oven and let cook until nicely browned, about 15 minutes. (#6)
  7. Let cool before serving.

Nov 17, 2012

LA Times Review: At the holiday table, bring napkins into the fold.

You might not be able to pull together a Thanksgiving table decor à la Martha Stewart, but rest assured you can fold a napkin. And that's really all you need, says Los Angeles food writer and food stylist Denise Vivaldo, author of a new book, "Top 100 Napkin Folds."

Click here to enjoy the review in its entirety.

Nov 12, 2012

I Love My Job(s)

We had such fun teaching our Styling & Photo Techniques for Culinary Professionals, Food Writers & Bloggers this month. It was so wonderful that we've already set a date for our next class!

Receiving thank you's like the one below makes my heart sing. Having the opportunity to truly love my work AND be able to help someone else create a career path that they can feel as passionate about, just doesn't get any sweeter.
Denise, Christina and Cindie,
I had a wonderful time at the workshop in Marina Del Rey.  It not only was a great time but it was very helpful and informative.  All of you were so generous in sharing your knowledge and expertise which made the workshop all the more valuable.  It was also great getting to know other people in the food industry and a wonderful way to network.

I look forward to attending other workshops and classes, so keep me on your mailing lists.  I'll keep in touch and share my work as I develop my skills and practice the techniques I learned.

Thanks again for a fabulous weekend.

Warm regards,

We hope to see you at one of our upcoming classes. In addition to this one happening in April, we have a series of single-day courses coming up soon!

Nov 7, 2012

The Food Stylist's Handbook Seminar Series

We have received many inquiries over the years regarding single-subject food styling classes and are excited to announce that they are finally here! Whether your work focuses on a particular cuisine, or you want to perfect your skills, these one-day courses fit the bill.

If you are new to food styling, the Seminar Series is a wonderful way to introduce yourself to the concepts that create a memorable food image. The knowledge you gain regarding color, balance, and authenticity can be easily translated into the rest of your food photography. Whether you take one, or join us for all three, you will walk away with a wealth of information, experience, and confidence to take your culinary career to the next level!

Nov 4, 2012

A Pumpkin Massacre with a Delicious Ending

We had such fun styling this for Annie Gonzales from Good Cook and photographer Ryan Beck. This is but a preview.

Peanut investigates the scene.

Hero pies.

Smashing pumpkins. Disturbingly satisfying.

Peanut Pumpkins.

The beginning...

Click here and get the rest of the story.