Deluxe Street Food Fare of Javanese Banana Leaf Rice.
Commonly found as a humble street food in Java; now it is stylishly presented in a deluxe and fancy manner.
This kind of rice dish is locally called 'Nasi Kucing' (nasi means rice, kucing means cat) as the rice portion is so small it resembles a portion for cat's meal.
Each banana leaf parcel consists of steamed rice topped with a side dish and labelled accordingly.
These banana leaf rice parcels are always served with extra side dishes, such as skewered dishes, soy-braised dishes, vegetable fritters, and crispy crackers.
My Mom's Scottish Shortbread. My mom is from Scotland and this recipe was handed down to her by her very spirited, Auntie Belle. It's THE best shortbread on the planet. In fact, I've never tasted a shortbread that even comes close to the light, buttery, airiness that makes this one oh-so-good. For this photo, I dipped it in a warm milk chocolate and topped it with orange zest. It's my Fall rendition. Look for the recipe on my blog at www.thecrainesnest.com.
Photographed and Styled by Kirstie Craine Ruiz
"Cantucci and Vin Santo"
Vin Santo is a fine Tuscan wine that is usually tasted along with cookies called "cantucci" . Cookies, as you can see in the photo, are dipped in wine to bring out the flavors.
Work commissioned by Dante’s, a Touscan Restaurant Chain.
Photographer and stylist :Daniele D’Agostino
one of my favorite things to do on the weekends is to bake and decorate the house with flowers. When I shot this photo, my husband was traveling for work, so I made these fudgy brownies and couldn’t resist having one (or two) without him. No regrets, because that’s what weekends are for.
This salted caramel fudge brownies was created in celebration of Halloween. The fun part in making it was to make the stencil for the witch on the broom and the bats. The burned edges of the parchment paper and the lacy background help to pull the elements together to convey that sense of bewitching yumminess.
Granny Smith Apple and Strawberry Crumble ready to pop in the oven. Once these are baked and the tops are browned, I serve them with a warm homemade toffee sauce and a sprinkle of Maldon Salt. Great Thanksgiving dessert alternative. Look for the recipe on my blog at www.thecrainesnest.com.
Photographer, Food Styler, and Recipe Creator: Kirstie Craine Ruiz
This is the genius of the the restaurant Olivier Avenida In Lisbon. It's a PASSIONFRUIT COLLINS. Fill a highball glass with crushed ice. Add Absolut Vodka, lemon juice and passion fruit puré. Top up with soda water. Garnish with peppermint and passion fruit.
All part of their cocktail list