I am a food photographer and stylist, recipe developer, and educator, providing professional services for brands and insightful education for hobbyists and aspiring food photographers alike.
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If you’re hosting a Holiday dinner, you’re probably already thinking about what dishes you’ll have on your Holiday Table. Everyone can agree, this is one of the richest, calorie-laden meals of the year! Assembling a memorable culinary experience is a balance of traditional favorites plus trying something new now and then. The success of your menu rests on several factors.
With these tips in mind, you can create your perfect menu while guiding your guests to contribute dishes that will maintain balance in the meal. How do I create the perfectly balanced Holiday Table? Here are a few of the side dishes starring at my house.
White pepper is used in dishes when you want the heat of pepper without the appearance of black flecks in your sauce – soups, white sauces and potato dishes, for example. White and black pepper come from the same plant but go through different processes for harvesting and drying which creates the variation in color as well as a slightly subtler flavor in the white variety.
In general, whole peppercorns retain their flavor much longer than ground, which is why many recipes call for freshly ground pepper. White pepper – whether whole or ground – loses its flavor much faster than black pepper so make sure you only buy what you know you’re going to use.
One caution – do your research when buying white peppercorns to get the freshest, best-tasting white pepper you can. Some white pepper is poorly processed and bleached to give it an extra bright white color. Look for creamy white, not beige, peppercorns without any specs of black or grey. Make sure the peppercorns are a uniform size. Check the label for the origin for another clue to the quality of your source.
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I am a food photographer, educator, and recipe developer, sharing my passion for bringing flavor to life through stunning visuals.
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