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.
Oh my goodness, this is gorgeous! Thanks for this late fall gift, the photos and recipes look positively out of this world.
The e-zine (or whatever th eproper name for it is) is beautiful!
Good Lord. Beautiful food.
Inspired to go into the fridge and see what preserves/cheese pairings I can find!
Amazing. Great little creation!
Wow. This is brilliant and beautiful!
Holy cow, Marisa – that’s the coolest thing I’ve seen in a while. Congrats to all three of you!
I would LOVE to be sitting at that table. Well done!
Wow! The collaberation of your work is just wonderful. I look forward to seeing more.
Absolutely stunning. Talk about a dream team of collaborators!
I’m so going to make the persimmon chutney..it looks amazing!
So gorgeous, Marisa. Well done – to all of you!
Wow.
Beautiful…
Positively gorgeous! Great work from all of you. A question: is the carmelized shallot pickle can-able?
Thanks!
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.
Thanks! Will do.
I looked at the first page and said to myself, “Now, that’s a proper nosh!”
Gorgeous!
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.
This is just beautiful, Marisa. Truly breathtaking. What a great idea.
That is some really beautiful work Marisa. How long would you water process the persimmon chutney to preserve it?
Ten minutes in a water bath canner for pints or smaller.
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!
I’m just salivating over here! Talk about a winning collaboration – congrats all around.
How wonderful! I’ll be trying the persimmon chutney tomorrow.
Beautiful! I’ve got persimmons on hand – looking forward to trying to make the Persimmon chutney.
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!”
Ooo, that sounds amazing!
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! 🙂
Gor. Geous! Awesome spread. I hope there’s a next time! [and if there is, can you use larger type?]
Robin, you should be able to expand the image so that the type is visible.
What a beautiful spread!
Beautiful!!! I think this is the start of an incredible partnership 🙂
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.
Oh, this is fantastic! The perfect thing for having my sister and her family over the day after Thanksgiving.
So absolutely gorgeous! I am going to utilize this fully next week.
Now, when will we be able to buy the full-length magazine? ; )
Julia, I’m not sure that we’re headed in that direction. Who knows where this will go, though.
One can dream!
Gorgeous!!
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.
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
Stunning. Please do more!
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!
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!
So gorgeous. My mouth is watering!!
Wow! Congratulations on making such a beautiful spread (pictorially AND edible-y)!
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.
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!
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?
I would love to buy a print of this for my dining rm! Any chance of that?
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.
They are beautiful! If you are selling I am first in line! lol
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!!!
Emily, I am so sorry, but I don’t own the rights to these images. Jason Varney was the photographer (I just wrote the recipes). His website is http://varneyphoto.com/ and you should be able to contact him there.