Welcome to Noel Barnhurst's blog. Noel is a food photographer based in the South Park neighborhood of San Francisco, California. He has photographed for a wide range of clients including Williams-Sonoma, Kashi, Haagen Dazs, Driscoll's berries, Sunset Magazine, and Burger King. Here you will find a plethora of recipes, tips, and news from a professional food photographer. Enjoy!

All photography is exclusively done by Noel Barnhurst.

Raspberry Biscuits

These delicious biscuits can also be served with a blue cheese butter and a raspberry rhubarb jam! Check out the link below for the additional recipes!

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, cut into cubes
  • 1 tablespoon vegetable shortening
  • 3/4 cup cold buttermilk
  • 2 tablespoons crème fraiche
  • 1/2 cup Driscoll’s Raspberries
  • 1/4 cup walnut pieces, toasted
  • 1 large egg, beaten

INSTRUCTIONS

  1. Whisk flour, baking powder, salt and baking soda in a large bowl. Add butter and shortening. Use a pastry blender or two knives to incorporate butter and shortening until mixture resembles course breadcrumbs. In a separate bowl, mix together buttermilk and crème fraiche and add to flour mixture.
  2. Turn mixture out onto floured surface. Gather and knead 2 or 3 times. Sprinkle dough with raspberries and walnuts and knead gently 1 to 2 more times. Shape into a disk.
  3. Cut into biscuit rounds and transfer to a parchment lined sheet tray. Brush with beaten egg.
  4. Bake 20 to 25 minutes rotating halfway through.

Recipe courtesy of Driscoll’s

Making the Most of Summer’s Bounty

Have you ever wondered what to do with the excessive fruit that summer provides? Fret no more! We have the perfect recipes to utilize those ripening fruit in your kitchen!

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Blackberry Jam

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Berry Syrups

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Lastly, try freezing the berries and blending them into smoothies later!

Red, White, and Blue(berry)!

ALL-AMERICAN BERRY FLAG CAKE

INGREDIENTS

  • 2 1/2 cups cake flour (not self rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups sugar, divided
  • 6 large egg whites

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Lightly grease bottom and side of 13- x 9-inch baking pan. Line bottom with parchment paper. Grease paper and dust with flour, tapping out excess. Set aside.
  3. Whisk together flour, baking powder and salt in a large bowl. Set aside. Combine coconut milk and vanilla. Set aside. Beat butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment about 5 minutes or until light and fluffy. Alternately add flour mixture and milk mixture in several additions, starting and ending with flour mixture, mixing just until combined. Transfer to a large mixing bowl.
  4. In a clean mixing bowl, beat egg whites on high speed until foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold one-third egg white mixture into batter until evenly blended. Fold in remaining mixture until combined.
  5. Spread batter in prepared 13- x 9-inch pan. Bake 45 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert to cool completely.

Frosting

  1. Beat butter with an electric mixer until light and fluffy. Add salt, coconut milk, vanilla, and half of the confectioners’ sugar. Mix on low until creamy. Add remaining confectioners’ sugar, 1 cup at a time, until creamy and blended. Increase speed to high and beat 1 minute.

Filling

  1. Mash 1 package raspberries in a large bowl. Remove 1 1/2 cups frosting and stir into mashed raspberries until evenly blended. Set aside filling and keep frosting chilled until ready to use.

Assembly and Decoration

  1. Place cake on a cutting board or large platter. Split cake in half lengthwise with a serrated knife. Place top half on separate board. Spread filling evenly on bottom half. Place remaining cake half on top of filling and press gently to sandwich. Frost cake completely on top and sides. Using blueberries and remaining raspberries, make stars and stripes of American flag. Fit pastry bag with large star tip (such as Ateco 824, 825 or 826) and pipe remaining frosting in between stripes of raspberries and in between blueberry stars as in photo.

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Other fourth of July treats…

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Find these recipes and more from the Driscoll’s recipe collection!

Berries are a fun addition to savory dishes, the kitchens at Driscoll’s berries are always creating interesting new recipes to photograph and try! 

SPICY SHRIMP TACOS WITH BLUEBERRY CORN CILANTRO SALSA

INGREDIENTS

  • 4 tsp olive oil
  • 3/4 cups corn kernals
  • 1 cup Driscoll’s blueberries
  • 1/4 cups chopped white onion
  • 2 tbsp chopped fresh cilantro
  • 1/2 medium jalapeño pepper, finely chopped
  • 1 tbsp fresh lime juice
  • 1/4 plus 1/8 tsp salt
  • 1 pound peeled and deveined large shrimp
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/8 to 1/4 cayenne pepper
  • 8 corn tortillas

INSTRUCTIONS

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn and cook about 2 minutes or until corn starts to brown. Stir in blueberries and cook 30 seconds. Transfer blueberry corn mixture to a large bowl and stir in onion, cilantro, jalapeño, lime juice, and 1/8 teaspoon salt; reserve. 
  2. Combine shrimp, cumin, chili powder, cayenne pepper, and remaining 1/4 teaspoon salt in a medium bowl. Wipe out the skillet and heat 1 1/2 teaspoons oil over medium-high heat. Add half the shrimp and cook 1 1/2 to 2 minutes per side or until opaque and cooked through. Transfer to a plate and keep warm. Repeat with remaining oil and shrimp. 
  3. Heat tortillas according to package directions. Place 2 on each serving plate and top with shrimp and blueberry salsa. Serve immediately.

Recipe courtesy of Driscoll’s

Happy Valentine’s Day! Celebrate the holiday in style with a rosemary raspberry martini, recipe courtesy of Driscoll’s!

INGREDIENTS

  • 6-10 rosemary needles
  • 6 Driscoll’s raspberries, divided
  • 1 tbsp + 1 1/2 tsp lemon juice
  • 1 tbsp simple syrup
  • 2 tbsp cranberry juice
  • 3 tbsp berry vodka
  • Rosemary sprig, for garnish

INSTRUCTIONS

  1. Muddle rosemary leaves and 4 raspberries in a cocktail shaker. Add lemon juice, simple syrup, cranberry juice and berry vodka. Top with ice and shake vigorously. Strain into a chilled cocktail glass.
  2. Remove needles from a rosemary sprig, except for very top. Spear remaining 2 raspberries on sprig and use for garnish.

Raspberry Chocolate Tart

Ingredients

Raspberry Topping

  • 2 packages (6 ounces or 1 1/3 cup each) Driscoll’s Raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • Chocolate curls or shaving for garnish

Cream Cheese Pastry Cream

  • 1 1/4 cups whole milk, divided
  • 6 tablespoons granulated sugar, divided
  • 1/2 vanilla bean, split and scraped, or 1/2 teaspoon vanilla extract
  • 5 large egg yolks
  • 3 tablespoons cornstarch
  • 1 package (8 ounces) cream cheese, softened and cut into cubes
  • 1/2 teaspoons vanilla extract

Chocolate Cookie Crust

  • 3/4 cups unsalted butter (1 1/2 sticks), softened
  • 3/4 cups confectioners sugar
  • 1 large egg, lightly beaten
  • 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-pourpose flour
  • 1/4 cups plus 2 tablespoons unsweetened Dutch processed cocoa powder
  • 3/4 teaspoons salt

Instructions

Cream Cheese Pastry Cream

  1. Combine 1 cup milk, 3 tablespoons sugar and vanilla bean, if using, in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
  2. Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.

Chocolate Cookie Crust

  1. Cream butter with confectioner’s sugar in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color. Add egg and vanilla and beat to combine.
  2. Combine all-purpose flour, cocoa powder and salt in a medium bowl. Add flour mixture to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.
  3. Lightly flour a work surface and roll out dough to a 10 x 20-inch rectangle, about 1/8-inch thick. Use a plastic lid from a large yogurt or sour cream container (at least 4 1/2-inch round) to mark 8 circles. Cut them out with a paring knife and press into 3 1/2-inch pans. Prick each shell all over with a fork and freeze 30 minutes.
  4. Preheat oven to 325°F. Line the chilled shells with foil and fill with dried beans, rice or pie weights. Bake 15 minutes. Remove the foil and weights. Bake 5 minutes longer, or until crusts are no longer shiny.

Raspberry Topping

  1. Place sugar and 1/2 cup blackberries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely.
  2. Fold remaining berries into cooked, cooled mixture.

Assembly

  1. Whisk pastry cream until smooth and spoon into tart shells. Smooth surface and top with berries. Garnish with dark chocolate curls or shavings and serve immediately after assembling.

Recipe courtesy of Driscoll’s

INGREDIENTS

  • 2 packages (6 ounces each) Driscoll’s Blueberries
  • 1/3 cups sweet lime juice (Persian or key limes)
  • 3 tablespoons sugar
  • 3/4 cups Chilean pisco
  • Superfine sugar, to rim glasses
  • Ice
  • Lemon slices, for garnish

INSTRUCTIONS

Combine blueberries, lime juice and sugar in the bowl of a food processor. Pulse until pureed. Transfer blueberry mixture to a medium saucepan and bring to a boil over medium heat. Cook for 1 minute. Remove from heat and set aside to cool to room temperature. 

Pour cooled blueberry mixture through a fine mesh strainer and discard the solids. Cover and refrigerate the blueberry puree until ready to use. 

Pour a shallow layer of the superfine sugar onto a small plate slightly larger than the rim of an old fashioned glass. Moisten half of the rim of the glasses with a little water and then invert the glass into sugar, turning it back and fourth until the moistened half of the rim is completely coated in sugar. Carefully fill each glass three-fourths full with ice. 

To serve, pour the blueberry puree and pisco into a large cocktail shaker filled two-thirds with ice. Cover and shake vigorously 20 to 25 seconds. Remove the cap and strain into the ice filled glasses. Garnish each glass with a lemon slice and serve immediately.

Recipe courtesy of Driscoll’s

© Noel Barnhurst

Mojito (pronounced moe-hee-toe) is Cuba’s most famous cocktail. It is important that the blackberries and mint are gently muddled - never crushed - to release their flavors but not release harsh or bitter tannins into the beverage. A wooden spoon or firm silicone spatula can be used in place of a muddler.

Ingredients

  • Driscoll’s Blackberries
  • large mint leaves
  • 4 teaspoons sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 cups seltzer water
  • 1/4 cups vodka or rum
  • 6 to 8ice cubes

Directions

  1. Muddle blackberries, mint leaves, sugar, lemon juice and lime juice in a tall glass until berries are mostly crushed.
  2. Add seltzer, vodka, and ice.
  3. Stir well and serve.

Recipe courtesy of Driscolls