In Deep Autumn

One of the things I’ve discovered since become a full-time freelancer is that it’s really important to reach and out find people with whom to collaborate. When you work in an office, teamwork is often assumed. When you work from the solitude of your living room, it takes intention to forge alliances.

What I have to share with you all is the product of one of these intentional alliances. A few weeks back, Tenaya Darlington (author of the blog Madame Fromage and the forthcoming book Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings), Jason Varney (he blogs at Fussing with Forks, makes some of the most enticing food photography I’ve seen and is an Instagram wizard) and I teamed up. The results of our efforts are these four digital pages. They contain cheese suggestions, preserves and drinks to go along with those cheeses, and really gorgeous images.

Our hope is that you’ll take this mini-magazine, and try out the pairings and recipes. Gather your friends around a table, fill jelly jars with port, balance persimmon chutney atop a few crumbles of Stilton and appreciate the autumn.

You can click on the viewer above to expand the image or you can download a PDF by clicking here.

Many thanks go to Jason and Tenaya, as well as to Di Bruno Brothers for providing the cheese and to Sara Varney, who played a pivotal role in the layout and design.

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57 Responses to In Deep Autumn

  1. 1
    Pat says:

    Oh my goodness, this is gorgeous! Thanks for this late fall gift, the photos and recipes look positively out of this world.

  2. 2
    cassie says:

    The e-zine (or whatever th eproper name for it is) is beautiful!

  3. 3
    Smedette says:

    Good Lord. Beautiful food.

  4. 4
    Christine says:

    Inspired to go into the fridge and see what preserves/cheese pairings I can find!

  5. 5

    Amazing. Great little creation!

  6. 6
    Winnie says:

    Wow. This is brilliant and beautiful!

  7. 7
    Marie says:

    Holy cow, Marisa – that’s the coolest thing I’ve seen in a while. Congrats to all three of you!

  8. 8
    GingerMae says:

    I would LOVE to be sitting at that table. Well done!

  9. 9
    CathyO says:

    Wow! The collaberation of your work is just wonderful. I look forward to seeing more.

  10. 10

    Absolutely stunning. Talk about a dream team of collaborators!

  11. 11
    Lydia Habr says:

    I’m so going to make the persimmon chutney..it looks amazing!

  12. 12
    kaela says:

    So gorgeous, Marisa. Well done – to all of you!

  13. 13
    Erin H. says:

    Wow.
    Beautiful…

  14. 14
    Krista says:

    Positively gorgeous! Great work from all of you. A question: is the carmelized shallot pickle can-able?

    Thanks!

    • 14.1
      Marisa says:

      Krista, there is not enough acid in the caramelized shallot pickle to can it in a water bath canner. You could pressure can it at 10 pounds of pressure for 15 minutes if you really want to make it shelf stable. I will tell you that it keeps in the fridge for months.

  15. 15
    e says:

    I looked at the first page and said to myself, “Now, that’s a proper nosh!”

    Gorgeous!

  16. 16
    Rachael says:

    Wow, if that’s not the most enticing thing I’ve seen in ages! I cannot wait until my Christmas party next month. Cheeses. Delectable cheeses, smothered with jams, butters, and preserves.

    Oh my.

  17. 17
    lynn says:

    This is just beautiful, Marisa. Truly breathtaking. What a great idea.

  18. 18
    Heather says:

    That is some really beautiful work Marisa. How long would you water process the persimmon chutney to preserve it?

  19. 19
    Chrystal says:

    Gorgeous! I am so happy to find out what is in the beautiful jar featured a few days back. That chutney is a must for my Thanksgiving. Thank you!

  20. 20

    I’m just salivating over here! Talk about a winning collaboration – congrats all around.

  21. 21

    How wonderful! I’ll be trying the persimmon chutney tomorrow.

  22. 22
    betty says:

    Beautiful! I’ve got persimmons on hand – looking forward to trying to make the Persimmon chutney.

  23. 23
    Patricia N. says:

    Everything looks and sounds so delicious and enticing. Here is another pairing for you to try. Apple lemon marmalade with Cabot horseradish cheese. It just came to me one day. Everyone who tries it falls in love with this combo. I was eating some of the marmalade on a cracker one day, and the cheese called to me from the fridge, “Pick me, pick me!”

  24. 24

    Wow, Marisa– this is just amazing!! What a useful resource for the holidays. The food all sounds incredible. AND THE PHOTOS! It seems like lots of food photography looks the same these days, with loads of white and shabby-chic props and things (which can certainly be amazing). But these photos are rich and dark and warm and stunning. KUDOS to the whole darn team! :)

  25. 25

    […] In Deep Autumn – A crazy beautiful little publication highlighting some fun food pairings during this time of the year. Check it out. (@ Food in Jars with Madame Fromage and Fussing with Forks) […]

  26. 26
    Robin says:

    Gor. Geous! Awesome spread. I hope there’s a next time! [and if there is, can you use larger type?]

  27. 27
    Peggy says:

    What a beautiful spread!

  28. 28
    Lynne says:

    Beautiful!!! I think this is the start of an incredible partnership :)

  29. 29
    Gloria says:

    Marisa, this is exceptional. Well done. I hope you had a feast on the day. Did you find it hard to not include canning? Just top class.

  30. 30
    Rachael says:

    Oh, this is fantastic! The perfect thing for having my sister and her family over the day after Thanksgiving.

  31. 31
    Julia says:

    So absolutely gorgeous! I am going to utilize this fully next week.

    Now, when will we be able to buy the full-length magazine? ; )

  32. 32
  33. 33
    Kristina C says:

    I really appreciate this because sometimes I get so caught up in the process of canning, admiring how nice they all look on the shelf and trying new things to can that I lose site of WHAT TO DO WITH ALL THIS STUFF! It nice to try some creative pairings in order to appreciate my yummy stuff in fresh, new ways.

  34. 34
    Christina B. says:

    Marisa,
    Thank you for the lovely e-zine, what a gift. It was a great treat to see such a beautiful autumnal palate, and with great recipes to boot! I literally just ended a marathon day of cranberry canning. I stopped by your blog before I tackled the 6 lbs of cranberries in the fridge. I tried your pickled cranberry recipe, and WOW! It was surprising and AMAZING!!! So, thanks for that too.

    Happy Fall,

    Christina

  35. 35
    Karen says:

    Stunning. Please do more!

  36. 36
    Shellynaz says:

    Wow, what a great layout. It’s gorgeous! I’m going to try to the persimmon chutney. How exciting that there are things to can way after the harvest is done!

  37. 37
    Pammy says:

    I just found a fuyu persimmon tree at one of our family ranches – I am soooo excited to make this chutney and can it! Thank you Marisa!

  38. 38
    Ada says:

    So gorgeous. My mouth is watering!!

  39. 39
    robyn says:

    Wow! Congratulations on making such a beautiful spread (pictorially AND edible-y)!

  40. 40
    Diana says:

    Absolutely stunning.

    While I began freelancing for the sanity-saving effect that is not being trapped in a conventional office all day, not being in an office *with other people* all day is definitely the hardest part of it.

  41. 41
    Martha Roseen says:

    Wow – I just got some cheeses for Thanksgiving, and almost forgot that I have some port; can’t wait to try the chutney, and the shallot pickle! I have to tell you that the stone fruit jam from your book is the best jam I’ve ever made. Thanks for such great directions!

  42. 42

    […] having a bit of a fling with persimmons this winter. First, there was the chutney included in this pretty project. Next came that red leaf and fuyu persimmon salad (I ate it again today). Today, I took very ripe […]

  43. 43
    Michelle says:

    These pictures are fantastic and the food looks delicious! Can you process and store jars of the persimmon chutney and shallot pickle and keep them for a few months the way you would with jam?

  44. 44
    Emily says:

    I would love to buy a print of this for my dining rm! Any chance of that?

    • 44.1
      Marisa says:

      Emily, it had not even occurred to us to sell prints of this. I’ll check in with my partners and see if that’s something we might be able to do.

  45. 45

    […] Chutney is not one of the condiments I ate during my formative years, but it has grown on me in my adulthood. These days, it’s one of my refrigerator staples and on days when the leftover pickings are slim, I pull out some cheese, make a piece of toast, and grab some chutney. Works every time. Right now, I’m eating the very end of the black plum from last summer, as well as the dregs of the persimmon chutney from this project. […]

  46. 46
    EmilyV says:

    Hey Marisa any word on whether you would be willing to sell these as prints? I would take it as a jpeg to download and send out to print myself if that’s a possibility?? Willing to pay, I think it is perfect for my dining room!!!

  47. 47

    […] having a bit of a fling with persimmons this winter. First, there was the chutney included in this pretty project. Next came that red leaf and fuyu persimmon salad (I ate it again today). Today, I took very ripe […]

Trackbacks/Pingbacks

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    […] In Deep Autumn – A crazy beautiful little publication highlighting some fun food pairings during this time of the year. Check it out. (@ Food in Jars with Madame Fromage and Fussing with Forks) […]

  2. Hachiya Persimmon Oatcakes - Food in Jars | Food in Jars - January 10, 2013

    […] having a bit of a fling with persimmons this winter. First, there was the chutney included in this pretty project. Next came that red leaf and fuyu persimmon salad (I ate it again today). Today, I took very ripe […]

  3. Honey-Sweetened Peach Chutney | Food in Jars - August 22, 2013

    […] Chutney is not one of the condiments I ate during my formative years, but it has grown on me in my adulthood. These days, it’s one of my refrigerator staples and on days when the leftover pickings are slim, I pull out some cheese, make a piece of toast, and grab some chutney. Works every time. Right now, I’m eating the very end of the black plum from last summer, as well as the dregs of the persimmon chutney from this project. […]

  4. Hachiya Persimmon Oatcakes | Food in Jars - October 11, 2013

    […] having a bit of a fling with persimmons this winter. First, there was the chutney included in this pretty project. Next came that red leaf and fuyu persimmon salad (I ate it again today). Today, I took very ripe […]

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