Framework Magazine’s Holiday Issue and Raspberry Pistachio Lemon Tarts Featured

Authors: gratinee blog

by Darina on December 1, 2012

Framework Magazine’s Holiday Issue and Raspberry Pistachio Lemon TartsTime seems to have gotten away from me again. Today is the first day of December and the denouement to what has been an amazing and exciting year for me with a lot going on. I hope to carry this momentum into the New Year. In November the holiday issue of Framework Magazine came out, in which I had an editorial featuring some simple yet elegant recipes. It starts on page 36 and you can find the link here. On the menu: Pork Tenderloin Stuffed with Prune, Pine Nuts, and Honey Vanilla Goat Cheese, Garlic and Thyme Roasted Yams, Cinnamon and Sugar Roasted Crab Apples and finally for dessert, Pumpkin Cheesecake with Chestnut Ginger Cream. I think they did a stunning job with the layout and overall the issue looks fabulous.

Framework Magazine’s Holiday Issue and Raspberry Pistachio Lemon TartsFramework Magazine’s Holiday Issue and Raspberry Pistachio Lemon TartsOtherwise, I’ve been shooting a bit, but not as much as I’d like to. I’m hoping that will change in the coming months as my workload slows down. It has been an insanely busy year and I’m slowing down on other commitments to make sure I have enough time to work on developing my photography portfolio and developing new recipes for the blog. Last weekend, I did these dessert shots for my food photography class at Langara college: Raspberry Pistachio Lemon Tarts. Framework Magazine’s Holiday Issue and Raspberry Pistachio Lemon Tarts

Framework Magazine’s Holiday Issue and Raspberry Pistachio Lemon TartsI bought the tarts at a little Italian bakery in my neighbourhood and garnished them with raspberries and crushed pistachios for a extra texture and colour. It was a combination of some my most favourite flavours and utterly delicious. When I have the time, a lemon tart is one of my favourite things to bake, so in the next few days when I have a moment I’ll upload my go-to recipe from Anne Willan’s book The Country Cooking of France. Anne is renowned for her cooking school in the Burgundy region of France and won two James Beard awards in 2008 for this particular book, which is one of the most used cookbooks on my bookshelf. Stay tuned …

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