a plum dress amongst the plum trees

Oh hello there!  Why yes this is an outfit post!  It's been awhile since I've shot one, and it was so much fun to get back into the groove of it.

Most of my outfit posts you'll find here are actually shot by myself, with my trusty tripod and remote!  I'm hoping to bribe my sister to help me out again for future ones....but it really is nice being able to do it yourself.

Anyway.....this dress!  Seriously, it is so stunning.  It's actually a bit of a dress/romper hybrid, as it's a romper with a lace dress overlay.  It has quite a deep vee in the front, so I paired it with the daintiest lilac bralette.  The entire affair feels so romantic and feminine, and I had so much fun wandering through the plum trees for these photos!

Hope you enjoyed this slight departure from pies and cake!

-Kelsey

roasted pear and brie crepes

Pears & Brie & Honey.  All stuffed into crepes.  Heck yes!

This is another installment in the unofficial series: Kelsey takes pictures in the orchard using fruit she just picked from said orchard!  Our pear trees are just finishing off the season, and I'm so sad because these crepes with roasted pear are the bomb.

I first experienced this divine combo at a sweet cafe in Vancouver that Amy took me too!  Le Marche St George is one of my new favourites, and I've been there a ridiculous amount of times in the last few months.  I love it.  

And I always get crepes.  

I love going there with Amy, as we spend an inappropriate amount of time styling our crepes, debating whether or not to stand on a chair to get "the shot", and ignoring the stares of people around us. Ha!  She also likes to put on jazz music for us while we eat.  Yep.  It really is the best!

Anyhow, that's where I first tried a pear and brie crepe, and knew that i wanted to try and recreate it at home.  It's super simple, and I was so pleased with the results.

Roasting pears doesn't take much time at all, and brings out the flavour so well!  I roasted my pears, assembled my crepes with pieces of brie on top, and then placed the whole thing back in the oven so the brie got all melty.  Then, I drizzled them with honey to serve!  So so good.


Roasted Pear, Brie, & Honey Crepes

ingredients:

4 pears

3 tablespoons sugar

1 1/2 tablespoons lemon juice

directions:

Slice pears into even pieces, and toss with lemon juice and sugar.  Place on a baking sheet, and roast at 425 F for 25 minutes (or until tender), stirring occasionally. 


ingredients:

1 3/4 cups milk

3 eggs

1 tsp vanilla extract

1 1/2 cups flour

1/4 tsp salt

 

directions:

1)  In a large bowl, whisk together milk, eggs, and vanilla extract.

2)  Add in flour and salt, and whisk until mixed together completely (if you're super dedicated...you can even sift your flour to avoid lumps).

3)  Heat a lightly oiled frying pan over medium-high heat.

4)  Scoop about 1/4 cup of batter onto the center of your frying pan, and quickly tilt the pan in a circle so that the batter coats the pan evenly.  You want a thin layer of batter in a perfect circle. *If your batter is too hard to spread easily by tilting, you may want to turn your heat down just a bit, or add a small amount of milk to it.

5)  Cook the crepe just until the batter is no longer gooey, and then flip.  These cook extremely quickly so don't walk away!  The perfect crepe should be a nice golden brown on the first side.  

6)  Repeat until batter is used up.  
 

Crepe Assembly

Lay out crepes on a baking sheet, place roasted pears inside each crepe, and roll or fold crepe over.  Place thin slices of brie on top of the creepe.  Broil crepes until cheese is nice and melty.  Serve warm with a drizzle of honey over top.


Happy pear roasting, crepe making, and honey drizzling!

-Kels

plum galette

Oh hello Fall!  Yes...in my mind Fall has arrived. Ha!  What can I say?  When you work on an apple and pumpkin farm, it tends to "arrive" a bit early.  We've been picking apples since July, and have already harvested a ton of pumpkins to get ready to sell, and I love it.  

Fall might just be my favourite season....from crisp, foggy mornings, hot drinks, all of the seasonal fruit that's ready to harvest, and colourful leaves, I love it all.  

Now let's talk about plums!  Possibly the prettiest fruit we grow, seriously, the purple-y blue is stunning!  I knew that I wanted to make a galette with them, and photograph it in the orchard among the plum trees!  Evenings in the orchard are pretty magical, complete with gorgeous light and the most peaceful silence.  My only company was my kitty, Pippa, who enjoys climbing the plum trees, and right before I packed everything up decided maybe she wanted a taste of a galette too!  She's much too cute to stay mad at for long though. Ha!

Now, this is seriously the most ridiculous "recipe" ever.  Mostly it's just inspiration for you!  I didn't add anything except a small sprinkling of sugar to my plums!  So plain and simple, but their flavours just shone while wrapped up in flaky pastry.  And seriously, check out the gorgeous purple juice that formed while the plums cooked.  So good!


Plum Galette

Pastry recipe from: Jean Pare - Company's Coming: Desserts

Ingredients:

5 cups Flour

2 tsp Salt

1 tsp Baking Powder

3 tbsp Brown Sugar

1 lb Lard (or vegetable shortening)

1 Egg

2 tbsp Vinegar

Cold water

 

Directions:

1)  Mix together flour, salt, baking powder and brown sugar in a large bowl.

2)  Cut up lard and add to dry ingredients. 

3)  Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.

4)  Break your egg into a liquid measuring cup and beat well.

5)  Add vinegar to the measuring cup.

6)  Add very cold water to the measuring cup, until the mixture measures to 1 cup.

7)  Pour liquid mixture over flour mixture slowly, and stir.

8)  Use your hands to work the mixture together until it no longer crumbles apart.  This is where experience will come in, as you don't want to overmix the dough!  Once you make it a couple of times, you'll get the feel of it.

9)  Divide into 4 equal parts.  Each part will make two 9-inch galettes (or one pie), so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!

*If you do refrigerate your dough overnight (or for a few days), be sure to take it out at least an hour before you roll out it.  Otherwise it will be too stiff!


Directions:

Cut plums into quarters, removing the pit.  

Roll out pie dough into a circle with a 9-inch diameter.  Arrange plums within the dough, leaving a good inch and a half to two inches around the outside to fold over.  Sprinkle plums with a bit of sugar.

Gently fold dough over, using a bit of water on where it folds onto itself to help the dough hold the shape better.

Beat your egg and brush onto the dough to help bring out a beautiful golden colour on the crust while baking.  Sprinkle with a bit of coarse sugar for added decoration if you'd like.

Bake at 400 F for 35-40 minutes or until plums are tender and bubbling.

Filling:

Italian plums

sugar

 

egg - beaten - to be used for as an egg wash


I have a long list of seasonal recipes that I'm hoping to get through this Fall, although the short days and my long work hours always make it a bit tricky!  I'll do my best!  Seriously...why can't Fall last just a little longer?

-Kelsey

orchard adventures with amy & victor (there's pie, galettes, and cake...oh my!)

Ahhhh....I am SO SO EXCITED to share this shoot with you all!  ALSO....please mentally prepare yourself for sooooo many photos!!

Amy (of Constellation Inspiration) and Victor and I got together again for an epic adventure, this time in my hometown of Abbotsford!  First stop was Oldhand Coffee, where Amy and I ordered hot drinks even though it was a million degrees outside (but they're so much prettier than cold drinks...hahaha), as well as a plethora of baked goods.  Such a good start to our afternoon!

From there, we headed to the farm, where Amy and I proceeded to whip up the browned butter Swiss Meringue buttercream, and Victor helped my dad figure out how to fly his new drone.....HA!  Once we had the cake iced, we packed all of our props and food up, and headed out to the orchard on two of our mini farm vehicles.  (They are a bit like golf carts, except covered in dirt.  Haha.)  It was quite the sight to see!

We set up this beautiful table that I got from a local shop (The Market by Spruce Collective) in the middle of the orchard, nestled between a row of apples and plums.  The sun was low in the West, and we had pretty dreamy light to work in as it set.  Amy had the Lumineers playing to set the mood, and the whole evening was pure perfection.

So, I baked two pies and two galettes for the table!  One was a classic apple pie (recipe here), and the other pie was strawberry rhubarb (recipe here).   Amy baked a heavenly apple cake with brown butter swiss meringue buttercream icing, and you can pop over to her blog to find the recipe and read her version of the day!

Victor is amazing, and put up with our shenanigans throughout the night.  Apparently Amy and I can't keep a straight face around each other.  Haha.  I seriously love shooting with these two....so much more fun than by myself!  Although I must say that I just feel like a big derp next to stunningly photogenic being that is Amy.  Seriously, that girl knows how to work the camera! <3


Photography: Victor Yuen | Table: The Market by Spruce Collective | Kelsey's Dress: Spruce Collective |
Amy's Dress: Old Navy | Location: Willow View Farms


We're already dreaming up a winter shoot...so stay tuned!

-Kelsey (& Amy & Victor)

p.s. apparently a "feeding amy photo" has become a thing at the end of our photo shoots......I'm not mad about it ;)

 

 

 

 

 

strawberry rhubarb pie

Oh hello!  I do realize that my last post was about rhubarb pie....and well, this post is about strawberry rhubarb pie.  Hmm...oops?  There are some subtle differences, in fruit ratios and sugar amounts.  There are also some not so subtle differences, such as the beautiful pink colour the strawberry lends this version of pie.  Seriously it's to die for.

Strawberries and rhubarb are actually a match made in heaven, and whenever I see this flavour combo I instantly want to consume that item.  Why is it so delicious?

I often wish I could just eat rhubarb by the stalk.  I used to, actually, when I was a toddler...and apparently way more hardcore than I am now.  Alas, I'm just a weakling now, and prefer my rhubarb with sugar, strawberries, and wrapped in some wonderfully flaky pastry.  I suppose it's still a win-win situation.  Just another excuse to make pie way more often than should be acceptable.  Which reminds me, there's leftover pastry sitting in the fridge right now....

Also, in very VERY exciting news....Amy and Victor and I's orchard shoot will be posted on Thursday, September 1st, as our "hello Fall" welcome.  Yes, I'm done with summer, and moving right into Fall with a smile on my face.  It's hard not to do when you live on a pumpkin farm.  (#sorrynotsorry summer!)

And even MORE exciting news is that I've decided to create an entire post talking about pie dough and crusts!  It will include troubleshooting for common problems, tips and tricks, and lots and lots of pictures and step by step instructions for different types of crusts, including this lattice and braid situation!  Not sure when it will be finished, as I'm hoping to maybe do some video work for it to....yahoo!  

Anywho...make this pie in the meantime, before all the rhubarb is gone!


Strawberry Rhubarb Pie

CRUST

Ingredients:

5 cups flour

2 tsp salt

1 tsp baking powder

3 tbsp brown sugar

1 lb lard (or vegetable shortening)

1 egg

2 tbsp vinegar

Cold water

 

 

Directions: 

1)  Mix together flour, salt, baking powder and brown sugar in a large bowl.

2)  Cut up lard and add to dry ingredients. 

3)  Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.

4)  Break your egg into a liquid measuring cup and beat well.

5)  Add vinegar to the measuring cup.

6)  Add very cold water to the measuring cup, until the mixture measures to 1 cup.

7)  Pour liquid mixture over flour mixture slowly, and stir.

8)  Use your hands to work the mixture together until it no longer crumbles apart.  This is where experience will come in, as you don't want to overmix the dough!  Once you make it a couple of times, you'll get the feel of it.

9)  Divide into 4 equal parts.  Each part will make one pie, so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!

*Your dough will need to chill for several hours before you can roll it out.  Otherwise it will be too warm and soft, and won't hold it's shape when baked or be as flakey!

*If you do refrigerate your dough overnight (or for a few days), be sure to take it out at least an hour before you roll out it.  Otherwise it will be too stiff!


FILLING

Ingredients:

5 cups chopped rhubarb

3 cups strawberries

3/4 cup sugar

1/2 tsp lemon juice

3/4 tsp cinnamon

1 tsp vanilla

1/4 cup + 2 tablespoons flour

Directions:

1)  Preheat your oven to 425 degrees F.

2)  Roll out dough to fit a 9-inch pie plate, and set aside.

2)  In a large mixing bowl, mix together strawberries, rhubarb, lemon juice, sugar, cinnamon, and flour.

3)  Pour filling into the pie plate.

4)  Roll out another piece of dough for the top, or, cut rolled out dough into strips, and lay them across the pie in a lattice formation (visit my cherry lattice pie post here for more pictures and instructions for creating the lattice!).  Roll out more dough, cut into 3 strands, and braid for the edges.  Brush a bit of water onto the edge of the pie, and press the braids on firmly to help them stay in place as the pie bakes. 

5)  Beat an egg well and brush on top of the crust for a beautiful shine and browning.  Sprinkle with a bit of coarse sugar for an added touch.

6)  Bake pie at 425 degrees F for the first 15 minutes.  Reduce oven temperature to 350 and continue baking for 40-45 minutes, or until the filling is bubbling well.

Allow to cool and set for a while before serving.  Enjoy!


Are you ready for Thursday?  I know I am!!!

-Kelsey

rhubarb pie (with a braided crust)

Oh hi there!  Sorry for the unexpected break, but I'm back!  (Read about the reason here...in case you missed the last blog post!  Hint: I bought my first place!)

Anyway, here is some pie for your viewing pleasure!  (And eating pleasure too if you make it......please make it!)

I really really love rhubarb, and I think rhubarb pie might be my favourite type of pie ever.  Rhubarb has such a unique, tart flavour, and paired with a flaky crust and a bit of ice cream...you've got yourself the perfect dessert.

I'm so spoiled since our rhubarb fields are still going strong, which means that I'll have fresh rhubarb for several more weeks. Yahoo!  Just another perk of being a farmgirl.

Also, if you're looking for more rhubarb recipes, check out my rhubarb juice & mojito recipes, my ultimate favourite rhubarb coffee cake,  rhubarb crisp, and my latest adventure...rhubarb scones!

 

In other pie news, I recently did a collaboration with Amy (from Constellation Inspiration) and Victor (our amazing photographer) and I cannot wait to share the photos!  I baked two pies and a couple galettes, and Amy brought the most divine brown butter apple cake, and we set up a huge spread in the middle of my apple orchard.  Dream come true right there folks!  So keep yours eyes peeled, as that shoot will be posted in the next couple f weeks!


Rhubarb Pie

Crust - 

Directions: 

1)  Mix together flour, salt, baking powder and brown sugar in a large bowl.

2)  Cut up lard and add to dry ingredients. 

3)  Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.

4)  Break your egg into a liquid measuring cup and beat well.

5)  Add vinegar to the measuring cup.

6)  Add very cold water to the measuring cup, until the mixture measures to 1 cup.

7)  Pour liquid mixture over flour mixture slowly, and stir.

8)  Use your hands to work the mixture together until it no longer crumbles apart.  This is where experience will come in, as you don't want to overmix the dough!  Once you make it a couple of times, you'll get the feel of it.

9)  Divide into 4 equal parts.  Each part will make one pie, so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!

*Your dough will need to chill for several hours before you can roll it out.  Otherwise it will be too warm and soft, and won't hold it's shape when baked or be as flakey!

*If you do refrigerate your dough overnight (or for a few days), be sure to take it out at least an hour before you roll out it.  Otherwise it will be too stiff!

Ingredients:

5 cups flour

2 tsp salt

1 tsp baking powder

3 tbsp brown sugar

1 lb lard (or vegetable shortening)

1 egg

2 tbsp vinegar

Cold water

 


Directions:

1)  Preheat your oven to 425 degrees F.

2)  Roll out dough to fit a 9-inch pie plate, and set aside.

2)  In a large mixing bowl, mix together rhubarb, sugar, cinnamon, and flour.

3)  Pour filling into the pie plate.

4)  Roll out another piece of dough for the top, or, cut rolled out dough into strips and braid them for a braided crust.  Brush a bit of water onto the edges of the braids and press them into the edges of the pie to help them stay in place.

5)  Beat an egg well and brush on top of the crust for a beautiful shine and browning.  Sprinkle with a bit of coarse sugar for an added touch.

6)  Bake pie at 425 degrees F for the first 15 minutes.  Reduce oven temperature to 350 and continue baking for 40-45 minutes, or until rhubarb is bubbling well.

Allow to cool and set for a while before serving.  Enjoy!

Filling:

6 cups rhubarb

1 1/3 cups sugar

1 tsp cinnamon

6 tablespoons flour

 

1 beaten egg - to brush on top

Happy pie making!

-Kelsey

I bought my first place!

Oh hey friends!  Sorry it's been a little quiet here, but I had a good reason....I bought my first place!  Yahoo!

It was quite the ride with the housing market going a bit nuts in Vancouver, which has been pushing outwards to where I live in Abbotsford.  I started looking seriously at condos in January/February, and was instantly disappointed when my first offer fell through.  Everything was selling within a week of being listed, and it was a confusing, stressful time.  Seriously...ask my family.  I was STRESSED OUT!

After my 3rd offer was rejected, I was feeling quite discouraged, and ready to take a mini break and hope that the market would cool off a bit.  That same week, the listing for what would eventually become my condo went up.  

I did not want to go see it.  

The photos were kind of weird and dark, the kitchen didn't have a window in it (which was one of my initial requirements....hello food blogger here!!!), and I was just not feeling "into it".  My dear mother encouraged me to go because "you never know!".  

We walked in, and it was like you could hear angels singing.  Despite it being a gloomy, overcast day, light poured in through tall, beautiful windows, reaching all the way back to the kitchen (ahem..).  My interest was piqued, but I wasn't convinced.  Then we walked through the rest of the condo.  Huge master bedroom and ensuite.  Double walk-in closet.  Very generous sized laundry room.  And, shockingly, a giant deck.  Oh, and it's on the top floor.  That counts for a lot too!  

I was sold.  

It may not have been exactly what I had in mind, but I soon fell in love with the vaulted ceiling, gorgeous windows, and the beautiful, green view of a ravine off my deck.  I put an offer in that night, and voila, it was mine!

So, here are a few before photos from the realtor, and I can't wait to share my progress and a few diy projects in the coming months!

And, as always, feel free to tag along on instagram for more sneak peeks of my home adventures!

-Kelsey, a new & happy homeowner

strawberry tart (with puff pastry crust!)

So I have some exciting news....I'm moving!  I've been living with my parents on our farm since moving home from university, but a few weeks ago (after months of looking and rejected offers!) I had an offer accepted on a condo, and I'll be getting the keys THIS FRIDAY!  Yahoo!  I'll be doing a few little renos before fully moving in, and I'll likely be sharing a few diy projects here on the blog in the coming months.

Anyway....back to food!  Today I'm bringing you a ridiculously simple dessert that you can whip up in no time at all!  Puff pastry is the key, and nearly steals the show with its flaky deliciousness!  Add in whipped cream and fresh strawberries (you could easily swap in other fresh fruit you have on hand!) and you have ridiculously easy and good-looking dessert!

And, if you're feeling adventurous, you can take it one step further and make some pastry cream to layer under the strawberries for added sweetness and creaminess!

Now I'm determined to make my own homemade laminated dough one day soon....I just have to wait until butter goes on sale, haha!  Seriously though, I have danishes on my mind, and of course....croissants!  This puff pastry has sparked a host of recipe ideas, and I can't wait to experiment.


Strawberry Tart

recipe: slightly adapted from Camille at Pop Sugar

Ingredients:

1 square of puff pastry

2-3 cups strawberries, sliced

1 cup whipping cream

1 tsp icing sugar

1/2 tsp vanilla extract

Optional: Pastry Cream - here's a good recipe to use (cut in half)

 

Directions:

*Optional: If you want pastry cream on your tart, make it first thing. (The tart doesn't need it, but it does take it to the next level.)

Preheat your oven to 350 degrees F.  Cut up your strawberries, and set aside as you work with the puff pastry.

Roll out your square of puff pastry into a rough rectangle, about 1/4 of an inch thick.  Spread pastry cream overtop - if using - and leave a 1/4 to 1/2-inch border around the tart.  Arrange the strawberry slices on top, having them slightly overlap each other (see picture below).

Bake for about 15-20 minutes, or until pastry is golden brown, and strawberries start to bubble a little.

Set aside to allow to cool, and prepare whipped cream.  Whip heavy cream with icing sugar and vanilla until firm peaks form.

Serve tart with whipped cream (and or ice cream!).  Enjoy!

*Note:  This dessert is best eaten the best day, but will keep for a day or two in the fridge in a sealed container (without whipped cream on top).


Happy tart baking friends!

-Kels