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donuts

Blackberry Jam filled Donuts

May 17, 2019 By stemsandforks 2 Comments

I recently did a survey on my Instagram feed to see how many of you actually read blog posts…less than 50% read…most of you scroll through pics and just get right down to business with the recipe. So I decided to take a different approach today. Today’s blog post will be short and very sweet. a paragraph to sum up what this donut is. And a paragraph with short notes for handy tips and tricks… Leave a comment if you have time (something everyone said they were short on) and let me know if you prefer this sort of blog post!

ABOUT: This donut is also known as Berliner Pfannkuchen or pączki. Whatever you want call them, these donuts are AMAZING! How could it possibly go wrong when one deep fries brioche dough, cover it with sugar then fill homemade blackberry jam!!!

TIPS/NOTES:

  • Make sure yeast hasn’t expired…I store mine in the freezer !
  • I often get comments/messages that their yeast didn’t poof or their dough didn’t rise…either the water was too hot or not hot enough or the yeast has expired
  • This recipe calls for 1 tablespoon of yeast. I have tested this recipe with 2 teaspoons and 2.5 teaspoons and Ive decided that 1 tablespoon is best for the fluffiest donuts…If you’re curious to know more about this yeast testing…feel free to email me.
  • This is a sticky dough…Don’t be tempted to keep adding flour.
  • After kneading and the first rise, let it rest overnight in the fridge…makes dough easier to work with and has time for the flavours to work itself in the dough
  • As well overnight chilling makes for better texture.
  • Dough can be stored in fridge for up to 2 days
  • Donuts need to be eaten same day when fried…I’m confident there will be no leftovers.
  • The jam recipe yields about 1/2 cup of jam-i prefer my donuts with less jam…If you prefer loads of jelly, feel free to double the quantity for the jam!
Dough is almost ready for it’s first rise.
A look inside from one of the smaller donuts
An earlier test version…These didn’t get a second rise once they came out of fridge…You can see they are not as fluffy.

 

Blackberry Jam Filled Donuts
2019-05-17 16:50:57
Yields 12
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Prep Time
14 hr
Cook Time
12 min
Prep Time
14 hr
Cook Time
12 min
INGREDIENTS For the Dough
  1. 1 Tablespoon traditional yeast
  2. 1 teaspoon white granulated sugar (for the yeast)
  3. 1/2 cup milk
  4. 1 teaspoon salt
  5. 455 g or 3 1/2 cups all purpose flour
  6. 50 g or 1/4 cup granulated white sugar
  7. 4 large room temperature eggs
  8. 85 g or 3/8 cup or 6 tablespoons unsalted butter room temperature & cubed
INGREDIENTS For the Blackberry Jam
  1. 340 g or 12 ounces fresh blackberries
  2. 1/2 cup white granulated sugar
  3. 2 tablespoons lemon juice
  4. 1 tablespoon cornstarch
INGREDIENTS for Frying/Finishing touches
  1. 6-7 cups of vegetable or light oil
  2. 300 g or 1 1/2 cups granulated sugar for dusting the donuts
  3. 6 oz or 170 grams = about 24 blackberries to plug the holes
INSTRUCTIONS For the Jam
  1. Make the jam while you're waiting for the first proof or when the dough is chilling overnight
  2. In a medium saucepan on medium heat, stir the blackberries, and sugar together.
  3. Mash the berries with a masher
  4. In a small bowl mix 1 tablespoon corn starch and 1 table spoon water together, add to simmering blackberries and stir until it starts to thicken.
  5. Stir and heat for another 15 minutes or until it has thickened (will thicken more when cooled)
  6. Remove from heat and run through fine sieve to remove the seeds
  7. Set aside to cool - add the lemon juice then cover and store in fridge overnight
INSTRUCTIONS For the Dough
  1. In a small bowl, mix 1 teaspoon white sugar and 1 tablespoon yeast, set aside.
  2. In small saucepan, warm up 1/2 cup milk to a simmer until it reaches 110F (not too lukewarm but not to hot to touch- just use a thermometer !)
  3. Pour over the sugar/yeast and stir. Set aside and allow to poof about 8 minutes
  4. In bowl, whisk together the flour, salt, and 1/4 cup sugar
  5. In stand mixer bowl with paddle attachment, beat the 4 eggs, then add the poofed yeast/milk mix
  6. On low, beat in the flour mix-will look shaggy
  7. Swap out the paddle to the kneading hook and knead on medium speed for 2 minutes until it forms into a large sticky ball like form-scrape down sides with spatula
  8. Add the butter, a cube at a time making sure each cube is well mixed in before adding the next cube of butter (still medium speed)
  9. Drop speed to low and knead for 5 minutes
  10. Dough is ready when it is glossy and somewhat translucent but doesn't tear
  11. Remember this dough is a sticky dough. Refrain from being tempted to add more flour...It will be less sticky after an overnight chill!
  12. Cover your bowl with a damp kitchen towel, leave in warm room for 1 to 1.5 hours or until it has doubled in size
  13. Punch dough down once, cover with plastic and refrigerate overnight
INSTRUCTIONS for prepping the donuts
  1. Cut out 16 or so 4 inch square parchment papers, dust with a bit of flour and place on a couple large trays and set aside
  2. Turn dough out onto lightly floured counter
  3. Roll out dough into a 9.5 inch by 13 inch rectangle, 1/2 inch thick and cut out about a dozen three inch discs with a biscuit/cookie cutter (and maybe a couple smaller donuts from the edge of dough)
  4. (You can take the cut out dough and re-roll 1 more time to get 3 more donuts-note these will not be as nice looking as the original discs)
  5. Transfer all the discs with a non stick food turner (flipper) to the parchment paper squares
  6. Cover completely with a damp thin cheese cloth or plastic making sure the plastic doesn't touch the dough...you can do this by placing small tumblers or shot glasses in between the discs
  7. Place in warm area of home and let rise another 1 hour
  8. If you feel like they are over rising/proofing, then start frying...overproofing will have them smelling like yeast
INSTRUCTIONS for Frying the donuts
  1. Fill a piping bag with the cooled blackberry jam and a small round tip, set aside
  2. Lay out a few paper towels on a baking tray
  3. Pour the 1.5 cups of granulated sugar on a plate ready for donuts to be dusted
  4. Add the vegetable oil to a large heavy bottomed pot or your deep fryer to 350°F - 365°F.
  5. Take the discs of donuts flipping it over with the parchment paper and drop in oil ...Fry 3 at a time...more will alter the temperature of the oil
  6. Fry each side about 2-2.5 minutes or until golden brown and transfer to paper towel with a slotted spoon
  7. Roll in the sugar after about a minute of cooling and set aside on a baking rack or wooden board
  8. Do this to all the donuts
  9. Take a chopstick or something to poke two holes on opposite sides of all the donuts
  10. Gently fill jam on both sides of donut with pastry bag
  11. plug the two sides of the donut holes with a fresh blackberry
  12. Bon app!
Notes
  1. Donuts must be eaten same day as when its been fried.
  2. I tend to like my donuts to have less jam than the typical donut...feel free to double amount of jam (ingredients would double)
Adapted from Brioche dough adapted from The Kitchn
Adapted from Brioche dough adapted from The Kitchn
STEMS & FORKS https://www.stemsandforks.com/

 

Filed Under: berries, Donuts, Family Favorites, Fruit Tagged With: babka, blackberries, brioche, donuts, jam, yeast

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Serves: 2 

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Directions:
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Sunsets, birds, city lights and cocktails. With these extraordinary views and all the necessary bar tools to stir up some cocktails, I barely left my @sonderstays suite in Fenway Boston.
Link in stories for more info.
Cheers,

Negroni Sbagliato with Champange

RECIPE:
Serves: 2

Ingredients:
2 oz. Campari
2 oz. sweet vermouth
2 oz. Champagne
Orange peel to garnish

Directions:
Pour Campari and vermouth into mixer with ice.
Stir for about 30 seconds and strain into two ice-filled rocks glasses.
Using a long bar spoon, gently pour the Champagne in each glass.
Stir and garnish with orange peel.
(Please drink responsibly)

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Slide 6 @broadviewhotel 📷 Sidney Moore 

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About a year ago I had the pleasure of mentoring a group of talented high school students snap food photographs for a cookbook during the pandemic lockdowns.
What began as a small project to fill their volunteer hours, @flashinthepandemiccookbook quickly evolved into a collection of vibrant recipes and stories of what Toronto chefs, owners and staff of restaurants had to endure during the lockdowns.

Thrilled to announce the e-book is officially up for sale with all proceeds going to The Daily Bread Food Bank @dailybreadto
Some recipes featured in Flash in the Pandemic Cookbook include Alo, Gusto 501, Pure Spirits, Cluny, Richmond Station, Good Behaviour, La Palette, Kimchi Korea House, Piano Piano plus dozens more.

There’s also a LAUNCH PARTY.
Tuesday OCTOBER 11th. Sample unlimited canapés and food from stations such as @mikutoronto @mapleleaftavern @gladstonehotel_orange @broadviewhotel and Michelin star restaurant @hanayorkville and more.
Plus live music, Jim Creeggan @barenakedladiesmusic (Eventbrite tix in stories link)
Tickets are $100 which includes the e-book. 100% of all proceeds go to @dailybreadto

Meet some of the chefs featured in the cookbook, the student photographers and well, me. See you Tuesday.

Pictured above slides 1-2 @KimchiKoreaHouse

Slide 3 @gusto501 📷 Finn Creeggan
Slide 4 @archeotoronto 📷 Moineau Shin Binon
Slide 5@alorestaurant 📷 Jadyn Cialini
Slide 6 @broadviewhotel 📷 Sidney Moore

Proud of the students incredible work and the team behind the scenes. @sarahkmartin_ , @jennyshinpr , Alan Jones.
...

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Delicata Squash, Kimchi and vegan Mozzarella Spring Rolls made with @ViolifeCa vegan Mozzarella Shreds, glass noodles and mushrooms.
 
A great starter or side dish for your Thanksgiving table or autumn meal. They’re crispy, cheesy, packed with umami and uber scrumptious. And can we talk about the taste and texture of @vioilfeca vegan Mozzarella Shreds? The texture is exactly the same as the dairy version, and in MHO Violife has more flavour than reg mozzarella. It’s also gluten, soy, nut and preservative free.
 
Serve with a side of Cranberry dipping sauce (recipe below) or plum sauce.

➔ Yields 12 spring rolls 
 
Delicata, Kimchi and vegan Mozzarella Spring Rolls:
1 1/2 cup Violife vegan Mozzarella Shreds
1 cup grated delicata squash or any type of squash 
1 cup drained and chopped vegan kimchi 
1 cup cooked and chopped glass noodles
1 cup shimeji mushrooms (or any type of mushroom)
1 tsp garlic powder
1 tsp salt
1 tbsp nutritional yeast
12 spring roll wrappers
2 tsp cornstarch (for sealing wrappers)
2 tbsp water (for sealing wrappers)
Vegetable oil for frying
Dipping sauce
1 cup cranberry s1 tbsp fresh squeezed lime juice
2 tbsp chopped cilantro
 
Recipe instructions below in comments (pinned)
Enjoy!
ad #violife #vegan #plantbased #canadian #thanksgiving #recipes #springrolls #recipereels

Delicata Squash, Kimchi and vegan Mozzarella Spring Rolls made with @ViolifeCa vegan Mozzarella Shreds, glass noodles and mushrooms.

A great starter or side dish for your Thanksgiving table or autumn meal. They’re crispy, cheesy, packed with umami and uber scrumptious. And can we talk about the taste and texture of @vioilfeca vegan Mozzarella Shreds? The texture is exactly the same as the dairy version, and in MHO Violife has more flavour than reg mozzarella. It’s also gluten, soy, nut and preservative free.

Serve with a side of Cranberry dipping sauce (recipe below) or plum sauce.

➔ Yields 12 spring rolls

Delicata, Kimchi and vegan Mozzarella Spring Rolls:
1 1/2 cup Violife vegan Mozzarella Shreds
1 cup grated delicata squash or any type of squash
1 cup drained and chopped vegan kimchi
1 cup cooked and chopped glass noodles
1 cup shimeji mushrooms (or any type of mushroom)
1 tsp garlic powder
1 tsp salt
1 tbsp nutritional yeast
12 spring roll wrappers
2 tsp cornstarch (for sealing wrappers)
2 tbsp water (for sealing wrappers)
Vegetable oil for frying
Dipping sauce
1 cup cranberry s1 tbsp fresh squeezed lime juice
2 tbsp chopped cilantro

Recipe instructions below in comments (pinned)
Enjoy!
ad #violife #vegan #plantbased #canadian #thanksgiving #recipes #springrolls #recipereels
...

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F 16 ISO 800 @ 1/40 sec 50 mm
 #photography #workshop #paris #videography#france #masterclass #gardenroses #carnations #floralfaffer #stilllife #chiaroscuro #onthetable #foodphotography #bettysboys #eden #nolongblacksleaves

SOLD OUT. VIDEO/PHOTO WORKSHOP Paris, France
Oct 22nd and Oct 23rd with dream team @thepineapplechef @linda_lomelino @sliceofpai
TWO intense days where you’ll learn the fundamentals of styling, photography, filming, and editing in Lightroom, Photoshop, Premiere Pro. Plus all the technical knowledge you need to shoot a thoughtful creative video or photograph. We’ll share hacks and tips to getting cool shots especially when filming yourself and help you find inspiration to create unique content.
But more importantly guidance on how to nurture your unique identity to feel creatively fulfilled and stand out in a saturated market. More info in profile link and stories. See you in Paris.

F 16 ISO 800 @ 1/40 sec 50 mm
#photography #workshop #paris #videography#france #masterclass #gardenroses #carnations #floralfaffer #stilllife #chiaroscuro #onthetable #foodphotography #bettysboys #eden #nolongblacksleaves
...

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Sep 13

Open
A typical Betty lunch on any given day. 
-beans or lentils
-mix of fresh garden and store bought veg
-capers
-green onions and purple shallots or onions
-mix of herbs - typically I use dill or cilantro w/parsley
-smoked paprika
-nutritional yeast
-salt ( in video is a mushroom thyme infused salt that @mushroomsandthyme made for me;) thanks Jess 
-some sort of seed like sesame or sunflower
- toasted nuts
-freshly squeezed citrus juice and EVOO
Ceramic bowl @farmhousepottery 

#kitchentheatrics #recipereels #onthetable #foodartblog #frommygarden #mygarden #foodfluffer #salad #vegetarian #BackToBaroque #bach ‘s #twitchuponthethread #jeannelamon #legend #nolongblacksleaves

A typical Betty lunch on any given day.
-beans or lentils
-mix of fresh garden and store bought veg
-capers
-green onions and purple shallots or onions
-mix of herbs - typically I use dill or cilantro w/parsley
-smoked paprika
-nutritional yeast
-salt ( in video is a mushroom thyme infused salt that @mushroomsandthyme made for me;) thanks Jess
-some sort of seed like sesame or sunflower
- toasted nuts
-freshly squeezed citrus juice and EVOO
Ceramic bowl @farmhousepottery

#kitchentheatrics #recipereels #onthetable #foodartblog #frommygarden #mygarden #foodfluffer #salad #vegetarian #BackToBaroque #bach ‘s #twitchuponthethread #jeannelamon #legend #nolongblacksleaves
...

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Sep 10

Open
Classic Martini made with the award winning  @valleyofmotherofgod gin. Smooth, deliciously complex and exquisitely balanced botanicals …@valleyofmotherofgod has become a staple on my liquor cart. Recipe link in stories.
.
Massive thank you to Shelly and Malcolm creators of @valleyofmotherofgod for hosting the workshop back in July. Thank you beaucoup x. 

*Must be legal drinking age. Not sponsored. 

#godsgin #classic #martini #mixology #valleyofmotherofgodgin #cocktails #foodanddrink #fridaycocktails #longblacksleaves #backtoblack

Classic Martini made with the award winning @valleyofmotherofgod gin. Smooth, deliciously complex and exquisitely balanced botanicals …@valleyofmotherofgod has become a staple on my liquor cart. Recipe link in stories.
.
Massive thank you to Shelly and Malcolm creators of @valleyofmotherofgod for hosting the workshop back in July. Thank you beaucoup x.

*Must be legal drinking age. Not sponsored.

#godsgin #classic #martini #mixology #valleyofmotherofgodgin #cocktails #foodanddrink #fridaycocktails #longblacksleaves #backtoblack
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stemsandforks

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Aug 7

Open
Frangipane Peach Tarts made easy with @metroOntario Selection puff pastry shells.  When there aren’t enough hours in the day to make your own puff pastry from scratch (which is like never) These delicious, flaky tarts made with local Ontario peaches are prepped and baked in less than 35 minutes. Perfect summer bake. Find the recipe link in stories. #mymetro #peach #tarts #puffpastry #summerbaking #onthetable #foodartblog #ontarioproduce

Frangipane Peach Tarts made easy with @metroOntario Selection puff pastry shells. When there aren’t enough hours in the day to make your own puff pastry from scratch (which is like never) These delicious, flaky tarts made with local Ontario peaches are prepped and baked in less than 35 minutes. Perfect summer bake. Find the recipe link in stories. #mymetro #peach #tarts #puffpastry #summerbaking #onthetable #foodartblog #ontarioproduce ...

stemsandforks

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Jul 24

Open
Lemon yogurt cake recipe and preparation by the ever so elegant Cristina @the_publishers_daughter 

This video was an improvisation after @thebittersweetspoon asked to see my workflow from beginning to end during the retreat “Finding your Voice” last week hosted by the generous gin folks @valleyofmotherofgod 

After watching some footage by those who recorded me I realized my work-flow is intense, manic, deeply focused and a bit bossy (sorry Cristina lol). Oh…and loud (blasted baroque music)

Find @the_publishers_daughter delicious lemon cake recipe on her blog. I’ll put a link in stories. 

More retreat content on its way. Just trying to catch my breath. 

#recipereels #bakedfromscratch #lemoncake #findingyourvoice #thepublishersdaughter #premierepro #foodstories #onthetable #jeanmarieleclair #baroquemusic

Lemon yogurt cake recipe and preparation by the ever so elegant Cristina @the_publishers_daughter

This video was an improvisation after @thebittersweetspoon asked to see my workflow from beginning to end during the retreat “Finding your Voice” last week hosted by the generous gin folks @valleyofmotherofgod

After watching some footage by those who recorded me I realized my work-flow is intense, manic, deeply focused and a bit bossy (sorry Cristina lol). Oh…and loud (blasted baroque music)

Find @the_publishers_daughter delicious lemon cake recipe on her blog. I’ll put a link in stories.

More retreat content on its way. Just trying to catch my breath.

#recipereels #bakedfromscratch #lemoncake #findingyourvoice #thepublishersdaughter #premierepro #foodstories #onthetable #jeanmarieleclair #baroquemusic
...

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Jul 14

Open
Recipe for this strawberry cardamom cake with @famigliazerillo strawberry jam and toasted meringue can be found in the summer edition of @dolcemag This cake is moist, light, full of flavour with a soft crumb. Tap @dolcemag link in profile to find a digital or print copy. Enjoy. 
.
#summercake #bakingfromscratch #layercake #thebakefeed #strawberries #onthetable #cakes

Recipe for this strawberry cardamom cake with @famigliazerillo strawberry jam and toasted meringue can be found in the summer edition of @dolcemag This cake is moist, light, full of flavour with a soft crumb. Tap @dolcemag link in profile to find a digital or print copy. Enjoy.
.
#summercake #bakingfromscratch #layercake #thebakefeed #strawberries #onthetable #cakes
...

stemsandforks

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Jul 11

Open
#leftovers from a set I did with @visualgram  Thank you Toby. Just what I needed to kick my ass into creating more just for fun and not for a pay cheque. Iso 200 50 mm f10 1/40 s

#cannedfood #chiaroscuro #theartofnotgivingafuc$

#leftovers from a set I did with @visualgram Thank you Toby. Just what I needed to kick my ass into creating more just for fun and not for a pay cheque. Iso 200 50 mm f10 1/40 s

#cannedfood #chiaroscuro #theartofnotgivingafuc$
...

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Jul 8

Open
Grilled Watermelon and Tomato Salad with @metroontario Irresistibles Hot Chili Peppers on a bed of hummus with a lime, cilantro, mint dressing topped with salty toasted pumpkin seeds. Salty, sweet, cold, warm, crunchy, creamy and spicy. Very good. Grab this recipe in stories and your ingredients at your local @metroontario #mymetro #summergrilling #watermelon #summervibes #summercooking #easyrecipes

Grilled Watermelon and Tomato Salad with @metroontario Irresistibles Hot Chili Peppers on a bed of hummus with a lime, cilantro, mint dressing topped with salty toasted pumpkin seeds. Salty, sweet, cold, warm, crunchy, creamy and spicy. Very good. Grab this recipe in stories and your ingredients at your local @metroontario #mymetro #summergrilling #watermelon #summervibes #summercooking #easyrecipes ...

stemsandforks

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Jun 25

Open
#outtakes All that glitters ain’t gold. 

 #bloopers #behindthescenes #bts #reallife #colourful #language #blogger

#outtakes All that glitters ain’t gold.

#bloopers #behindthescenes #bts #reallife #colourful #language #blogger
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stemsandforks

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Jun 14

Open
A collection of failures became a tower of sweet pleasure. 
Despite being 5 failed recipe testing layers, this cake was delicious. 
Layers: Lemon, almond, vanilla and cardamom. W/salted SMBC and maltesers. 
#maltesers #cake #duds #recipetesting #mistakes #baked #merrygoround #bakedfromscratch #foodreels #foodfluffer #foodstories #cpebach #baroquemusic

A collection of failures became a tower of sweet pleasure.
Despite being 5 failed recipe testing layers, this cake was delicious.
Layers: Lemon, almond, vanilla and cardamom. W/salted SMBC and maltesers.
#maltesers #cake #duds #recipetesting #mistakes #baked #merrygoround #bakedfromscratch #foodreels #foodfluffer #foodstories #cpebach #baroquemusic
...

stemsandforks

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Jun 12

Open
Tall, sweet and messy. 

Found a few cake pucks from recipe testing in the freezer. Dared myself to see how many layers I could stack. I’ll reveal that in a reel coming soon. 

Crushed maltesers, caramel, and a vegan Swiss meringue buttercream with various flavours of cake inside. Used Becel plant based salted butter this time. So good. SMBC needs salt. NEVER going back to unsalted. 
Just what my Sunday morning needed. 
#cake #leftovers #swissmeringuebuttercream #bakingfromscratch #foodphotography #darkfoodphotography #sundayvibes #foodfluffer #foodartproject #onthetable

Tall, sweet and messy.

Found a few cake pucks from recipe testing in the freezer. Dared myself to see how many layers I could stack. I’ll reveal that in a reel coming soon.

Crushed maltesers, caramel, and a vegan Swiss meringue buttercream with various flavours of cake inside. Used Becel plant based salted butter this time. So good. SMBC needs salt. NEVER going back to unsalted.
Just what my Sunday morning needed.
#cake #leftovers #swissmeringuebuttercream #bakingfromscratch #foodphotography #darkfoodphotography #sundayvibes #foodfluffer #foodartproject #onthetable
...

stemsandforks

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Jun 8

Open
I remember customers often saying, “it must be so relaxing to work with flowers.” 

4:30AM terminal, 6AM flower auctions, loading the truck, unloading, conditioning flowers, dealing with clients w/emotional milestones (birth,weddings, illness, death) evening bridal consultations, making centrepieces at 8 pm once you’ve closed shop. Of course the same centrepiece about 50 times. Go home if you’re lucky at midnight and start the same cycle the next day. 
It’s been 9 years since selling my biz I had for almost 20 years. 
I don’t miss the mad hard work but I do miss the people, the flower community and having access to an endless supply of flowers. 
.
#floristry #floristlife #floristsreview #flowers  #botanicalpickmeup #floraldesign #butterflyranunculus #roses #magnolia #tulips #foamfree #pitt #tulips #digitalis #delphiniums #snapdragons #stilllife #onthetable #toomanyhashtags

I remember customers often saying, “it must be so relaxing to work with flowers.”

4:30AM terminal, 6AM flower auctions, loading the truck, unloading, conditioning flowers, dealing with clients w/emotional milestones (birth,weddings, illness, death) evening bridal consultations, making centrepieces at 8 pm once you’ve closed shop. Of course the same centrepiece about 50 times. Go home if you’re lucky at midnight and start the same cycle the next day.
It’s been 9 years since selling my biz I had for almost 20 years.
I don’t miss the mad hard work but I do miss the people, the flower community and having access to an endless supply of flowers.
.
#floristry #floristlife #floristsreview #flowers #botanicalpickmeup #floraldesign #butterflyranunculus #roses #magnolia #tulips #foamfree #pitt #tulips #digitalis #delphiniums #snapdragons #stilllife #onthetable #toomanyhashtags
...

stemsandforks

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Jun 7

Open
Spent part of the weekend getting the herb boxes and veggie patches set up. Zucchini, bell peppers, basil, parsley, tomatoes, lettuce, cauliflower and strawberries from @metroontario Cannot wait to harvest them in the coming weeks. 
  All available now (plus more) at your local @metroontario  #mymetro #gardening #veggiegarden #mygarden

Spent part of the weekend getting the herb boxes and veggie patches set up. Zucchini, bell peppers, basil, parsley, tomatoes, lettuce, cauliflower and strawberries from @metroontario Cannot wait to harvest them in the coming weeks.
All available now (plus more) at your local @metroontario #mymetro #gardening #veggiegarden #mygarden
...

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Jun 3

Open
Seldom do I say favourite, or best. But this parmesan by @ViolifeCa is by far the best vegan parm I’ve had. The texture and taste is incredible. I’ve been topping it on all my grilled veggies like these grilled romaine, Treviso and Belgian Endives. Also great for the classics pasta, pizza, or with a side of crusty bread.  Cannot praise this vegan parmesan or the crafters behind @ViolifeCa where  they’ve considered all steps of production to make the smallest climate footprint. See below for recipes and stories for more information links.  #ad #violife #vegan #cheese 

Grilled Romaine with Violife Vegan Parmesan

1 head romaine 
2 tablespoons EVOO
Salt & pepper to taste
1 tbsp fresh lemon juice
1/4 cup chopped toasted cashews
1/4 cup or 2 oz grated Violife Vegan Parmesan

Cut romaine ends off and slice down middle lengthwise.
Brush tablespoon of EVOO on each half.
Sprinkle salt and pepper.
Cook on hot grill about 2-3 minutes cut side down.
Squeeze fresh lemon juice.
Sprinkle chopped cashews. 
Sprinkle Violife vegan Parmesan.

Grilled Treviso & Belgian Endive
2 Trevino
2 Belgian Endives
2 tbsp dijon
3 tbsp EVOO 
1 tbsp fresh lemon juice
1/4 cup or 2 oz grated Violife VeganParmesan

Whisk dijon, 1 tbsp EVOO, lemon juice in small bowl. 
Trim ends of Treviso and endives and cut down middle lengthwise.
Brush EVOO on cut side.
Cook on hot grill about 3 minutes cut side down. 
Drizzle with dijon dressing.
Top with grated Violife Vegan Parmesan.

Seldom do I say favourite, or best. But this parmesan by @ViolifeCa is by far the best vegan parm I’ve had. The texture and taste is incredible. I’ve been topping it on all my grilled veggies like these grilled romaine, Treviso and Belgian Endives. Also great for the classics pasta, pizza, or with a side of crusty bread. Cannot praise this vegan parmesan or the crafters behind @ViolifeCa where they’ve considered all steps of production to make the smallest climate footprint. See below for recipes and stories for more information links. #ad #violife #vegan #cheese

Grilled Romaine with Violife Vegan Parmesan

1 head romaine
2 tablespoons EVOO
Salt & pepper to taste
1 tbsp fresh lemon juice
1/4 cup chopped toasted cashews
1/4 cup or 2 oz grated Violife Vegan Parmesan

Cut romaine ends off and slice down middle lengthwise.
Brush tablespoon of EVOO on each half.
Sprinkle salt and pepper.
Cook on hot grill about 2-3 minutes cut side down.
Squeeze fresh lemon juice.
Sprinkle chopped cashews.
Sprinkle Violife vegan Parmesan.

Grilled Treviso & Belgian Endive
2 Trevino
2 Belgian Endives
2 tbsp dijon
3 tbsp EVOO
1 tbsp fresh lemon juice
1/4 cup or 2 oz grated Violife VeganParmesan

Whisk dijon, 1 tbsp EVOO, lemon juice in small bowl.
Trim ends of Treviso and endives and cut down middle lengthwise.
Brush EVOO on cut side.
Cook on hot grill about 3 minutes cut side down.
Drizzle with dijon dressing.
Top with grated Violife Vegan Parmesan.
...

stemsandforks

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May 27

Open
A collection of @tatineofficial candles. 
I’ve accumulated quite the collection since photographing Tatine products since I started Stems & Forks back in 2017. 

Nostalgic, evocative, calming, luxurious both Margo (founder)  and her bespoke candles. 
Truly a heavenly experience each time I light one …or 18. 

#tatinecandles #fire #reflections #onthetable #weatheredhands #candles #paintingwithlight #shadows #mygarden #gochu

A collection of @tatineofficial candles.
I’ve accumulated quite the collection since photographing Tatine products since I started Stems & Forks back in 2017.

Nostalgic, evocative, calming, luxurious both Margo (founder) and her bespoke candles.
Truly a heavenly experience each time I light one …or 18.

#tatinecandles #fire #reflections #onthetable #weatheredhands #candles #paintingwithlight #shadows #mygarden #gochu
...

stemsandforks

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May 23

Open
Gathered all the produce props from this weekends shot list and snapped these well past sunset.…f 8, iso 800, shutter 0”5. 
.
#paintingwithlight #verylittlelight #stilllife #outtakes #onthetable #darkfoodphotogtaphy #lilacseason #foodart

Gathered all the produce props from this weekends shot list and snapped these well past sunset.…f 8, iso 800, shutter 0”5.
.
#paintingwithlight #verylittlelight #stilllife #outtakes #onthetable #darkfoodphotogtaphy #lilacseason #foodart
...

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May 6

Open
Another recipe/video I made for @famigliazerillo 

Lavender infused bees knees made with @famigliazerillo  100% Canadian honey. Recipe will be in the next issue of @dolcemag You can find the honey @shopdolce_ca online store. I’ll put a link up in stories. Cheers 
#cocktails #beesknees #gin #imbibe #mixology #fridaymood #lavender #reels #bach #weekendvibes  #fridaydrinks #foodanddrink #onthetable #reels

Another recipe/video I made for @famigliazerillo

Lavender infused bees knees made with @famigliazerillo 100% Canadian honey. Recipe will be in the next issue of @dolcemag You can find the honey @shopdolce_ca online store. I’ll put a link up in stories. Cheers
#cocktails #beesknees #gin #imbibe #mixology #fridaymood #lavender #reels #bach #weekendvibes #fridaydrinks #foodanddrink #onthetable #reels
...

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