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.
Pastiera di Riso – Italian Rice Pie
When it comes to Italian holiday desserts, the pastiera di riso is one of the best. It is simple to make, simple to bake and beautifully creamy and flavorful. This Italian rice pie combines thick, creamy ricotta with vanilla, cinnamon, lots of fresh citrus and rice. If you are confused seeing rice as a cake ingredient, you are not alone, but the rice baked into this cake gives it the most wonderful texture. If you grew up in a home that celebrated Easter with a rice pie and want to make your own or you are just intrigued by possibly the most fabulous way to use leftover rice then you are going to love this one… Let’s get started… We need to start with the rice. If you have leftover rice, great, but if you are starting from the beginning, cook 1 cup of arborio rice in milk according to
Mocha Chip Loaf Cake
Coffee and chocolate are a match made in heaven and this loaf cake combines them into a delicious sweet treat you’ll love. Let’s get started… Begin by whisking 1/2 cup of softened butter with 3/4 cup of brown sugar, 1/2 cup of granulated sugar, 2 large eggs and 2 teaspoons of pure vanilla extract until everything is fully combined. Add 2 cups of all purpose flour, 1 tablespoon of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt and mix until it is mostly combined. We still have a few other things going into this batter, so no need to fully mix it at this point. In a separate bowl, whisk 3 tablespoons of instant coffee or 2 teaspoons of instant espresso into 1 1/4 cup of warm milk and then mix this into the batter. This will add great moisture and flavor to the
Chocolate Chai Coffee Cake
My husband and I love coffee cake. We are huge fans. I have two great recipes here on the blog – my classic coffee cake and this pumpkin coffee cake – but, I wanted a chocolate version and I came up with this magnificent chocolate chai coffee cake recipe. I can’t wait to share this one with you… I have always been a fan of the combination of chocolate and chai spices. They work so well together and while you can make this cake without the spices, they really do add something special. The richness and subtle bitter notes in the chocolate pairs beautifully with the warmth of cinnamon, nutmeg, cloves and cardamom making this coffee cake one of the best things I have baked in a long time. Let’s get started… Begin by whisking 2/3 cup of a neutral oil with 2 large eggs, 1/2 cup of milk, 1/2
Asparagus Quiche with Leeks & Pancetta
A quiche is an egg custard dish usually filled with some vegetables, cheese and occasionally a protein and baked in a pie dough base. There are many different variations of quiche with different fillings, flavorings and crusts, but this asparagus quiche with leeks and pancetta is my all time favorite… The egg to milk and cream ratio I use creates a beautifully creamy custard and the filling with pancetta, leeks, garlic, shallots, asparagus, gouda and parmesan is incredibly delicious. This quiche is just perfect for feeding breakfast to a small crowd or if you really want to wow your friends at brunch. Let’s get started… If you are new to baking quiches, the process is pretty simple… Par-bake the crust – giving the pie dough a little head start is an essential step towards creating a quiche without a soggy bottom and that can hold its shape when sliced Sauté
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.
