Beautiful food is my passion. Whether I am cooking for friends and family or styling food for photo shoots, I love creating beautiful dishes that you know you will love before you even take a bite.
In addition to creating clean, modern and beautiful content for restaurants, businesses and ingredient companies, I also have been collecting my favorite recipes to share with you here on Espresso & Lime.
Whether you are here for the recipes or here to create beautiful content for your business, food has brought us together and this makes me happy.
Food Styling
Product Photography
Food Photography
Recipe Development
Welcome
I'm Fallon, and I specialize in food styling, project photography, food photography and recipe development. We lived on the tiny island of Okinawa, Japan for several years and I found myself cooking in a very small kitchen without an oven, but with easy access to incredibly fresh fruits, vegetables and some of the best seafood in the world. As a girl who used her oven almost every day, my cooking style had to adapt and this was an eye opening, educational experience that taught me so much about food and the many ways that you can accomplish beautiful dishes from around the world.
Apple Fritter Cookies
Apple fritters are my favorite doughnuts. From the bits of fresh apples to that crackly glaze, I am a huge fan, but I do not often feel like kneading and frying dough, so thats why I am making these apple fritter cookies. The same tender, warmly spiced dough. The same little bits of apple. The same crackly maple glaze, but these cookies are ready in less than 30 minutes. Let’s get started… Begin by whisking 3/4 cup of softened salted butter with a cup of brown sugar, 1 large egg, 1 large egg yolk and 2 teaspoons of pure vanilla extract until completely combined. Add 2 1/2 cups of all purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves and mix until mostly combined. In a separate bowl, combine
Double Chocolate Ganache Swiss Roll
If you love chocolate then you better buckle up because this double chocolate ganache swiss roll is a chocolate lovers dream dessert… The chocolate sponge is light, delicate and chocolatey and the filling is a rich whipped chocolate ganache that hits all of the reasons you love chocolate. I’m just gonna warn you that I will be repeating the word chocolate about 800 times during this recipes, so hopefully my SEO doesn’t get too annoyed. Let’s get started… Begin by using an electric hand mixer or stand mixer to beat 4 large eggs with 2/3 cup of granulated sugar until it is foamy and a pale yellow color. This will take about 2 minutes. Add a teaspoon of pure vanilla extract and 3 tablespoons of olive oil and continue beating until fully incorporated. Sift in 1/2 cup of all purpose flour, 1/4 cup of natural unsweetened cocoa powder, 1/2 teaspoon
Slow Roasted Brisket
Anytime I hear that someone is bringing brisket to a potluck, party or barbecue… I am automatically excited. A well executed brisket is hard to beat, but the most popular way to prepare a brisket is by smoking it. Well, I don’t have a smoker, but we want brisket, so we are slow roasting one in a super flavorful barbecue sauce and it turned out absolutely perfect. This brisket is melt in your mouth tender and the sauce in packed with caramelized onions, garlic, classic spices and your favorite beer. Whether you have this brisket with slaw and sweet corn or on a bun with extra sauce, you are going to love having the option to whip up a fabulous brisket with no smoker required. Let’s get started… Begin by gathering all of your ingredients. You can use either flat cut or point cut brisket here. The difference just comes
Classic Cole Slaw
I feel like cole slaw is underrated. It is such an easy side dish that really pairs well with just about any summertime meal. From burgers to ribs, sandwiches to barbecue and tacos to fish and chips – a simple slaw is a great addition. This recipe is very simple and I rarely even measure it out, because it is not fussy or super specific. Just mix, taste, adjust if necessary and enjoy. Let’s get started… The first step arguably the most important, because I really believe that the reason some people don’t enjoy cole slaw is because they use the bagged mix. Now I am all about saving time and making things as simple as possible, but cabbage was not meant to be shredded and bagged weeks in advance. If you don’t believe this, open a bag of pre-sliced cabbage and tell me it smells ok…. Freshly sliced cabbage
I absolutely love my Victoria Cookware cast iron skillets. They are durable, easy to clean, maintain wonderfully even heat and are oven safe.
If you make smoothies, sauces, salsa or soup then you should definitely have a great blender in your kitchen and I love my Ninja.
A kitchen scale makes a huge difference in baked goods and weighing your ingredients can ensure delicious results.
