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.
Berries & Mascarpone Icebox Cake
It is definitely summer right now and while it is way too hot to have my oven running right now, I still want need dessert, so we are making one of my favorite icebox cakes…. this berries and mascarpone icebox cake…. This beauty make look similar to a tiramisu, but aside from the lady fingers and mascarpone (both of which are negotiable in this recipe), it is not. There are no eggs or espresso in this one, just a whole bunch of berries and a beautifully fluffy cream. This cake is light and refreshing and just perfect for summertime. Let’s get started… This cake is made with 3 main elements – the cookies, the berries and the cream and all three elements are negotiable. Let’s break it down… The cookies – I am using ladyfingers and they are my favorite option here, but you could technically use any cookie with
Mocha Tres Leches
Tres leches is such a classic and when I started craving a chocolate version, it almost felt sacrilegious, but I pressed on and carefully developed one of the absolute best cakes I have ever made… this mocha tres leches cake… This dessert is quite special. A moist chocolate cake soaked with an espresso milk soak and topped with a super fluffy coffee whipped cream. How fabulous does that sound? This cake is quite special and it stays good chilled for up to 4 days… if it even lasts that long, so it is a great make ahead dessert that everyone is going to absolutely adore. Let’s get started… Begin by whisking 2 large eggs with 1/2 cup of a neutral oil or sour cream (whichever you have on hand), 1 cup of whole milk and 1 teaspoon of pure vanilla extract until everything is well combined. Add 1 3/4 cups
Çilbir – Turkish Eggs with Spicy Tomato Butter
I feel like these creamy Turkish eggs have been all over lately and honestly, when I first started seeing them, I didn’t know if I would like them or not. Fast forward a few months and I started playing with my own recipe and things moved pretty fast from this point. My first try turned out well and while it wasn’t perfect, it made me realize that this recipe was definitely worth tinkering with. So I played with it, made some adjustments and finally settled on this wonderful recipe that I have deemed breakfast perfection and today, I am sharing it with you… Begin by combining 1 1/4 cup of plain Greek yogurt with 1 tablespoon of olive oil, 1 large clove of finely minced garlic, 1 tablespoon of finely chopped fresh dill, 1 tablespoon of finely chopped fresh parsley, some fresh lemon juice and a pinch salt and black pepper
Bacon Wrapped Tenderloin
Pork tenderloin in always fairly reasonably priced, it cooks quickly and soaks up flavors beautifully, but what if you want to dress it up a little? Then let’s wrap it in bacon and make a little pan sauce to pair it with… You technically need 3 main ingredients for this one – the tenderloin/tenderloins, some bacon and spices. Tenderloin – we are using pork here today, but you can absolutely swap a beef tenderloin in instead. I am using 2 narrow tenderloins equalling 2 pounds, but you can use a larger single tenderloin if you can find one. Bacon – use thin bacon here, not the thick cut stuff. We want the bacon to have both the elasticity to easily stretch around the tenderloin, but also be thin enough to get nice and crisp in the oven. Spices – we are using a combination of 2 tablespoons of brown sugar, 1
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.
