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.
Carrot Cake Swiss Roll
I feel like carrot cake is one of those desserts that people either love or… not so much. I love it, but totally understand why some people don’t. I was blessed with my grandmothers famous carrot cake recipe that everyone loved and now I can share it with you, but I have also had some other versions of carrot cake that just don’t hit the mark, so I get it… Today, we are making a carrot cake swiss roll. Yes, she is beautiful, but more importantly, she is moist, sweet and has a bold cake to filling ratio that is perfect for those of us that “love” carrot cake just for the frosting. If you love carrot cake or know someone who does and you don’t want to bake them something basic or predictable then you may want to give this swiss roll version of carrot cake a try. Let’s
Ponzu Braised Beef
I am such a fan of the sweet, salty, citrusy umami of Asian flavors and this ponzu braised beef brings them into a cozy main course that I will happily eat all week long. All you need is a quick sear on your beef, sauté some vegetables, add garlic, ginger, gochujang, brown sugar and ponzu and let it braise away to tender perfection while you dream about how good its going to taste over rice, egg noodles or mashed potatoes. Let’s get started… One of the best things about braising beef is that it is a great way to make the tougher, cheaper cuts tender, so feel free to use chuck roast, brisket, shoulder, shanks… whatever you can find for a good price, because braising will bring the best out of it. Plus, we are using ponzu in our braising liquid and this is a wonderful tenderizer for beef too.
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
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.
