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.

Thanksgiving Breakfast: Pumpkin Waffles

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INGREDIENTS

  • 2 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp cloves
  • 4 large eggs
  • 2 cups buttermilk
  • 1 cup pumpkin purée
  • 1/2 cups dark brown sugar
  • 1/4 cups (1/2 stick) unsalted butter, melted
  • 1 tsp pure vanilla extract

INSTRUCTIONS

  • Preheat waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
  • Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
  • Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer’s instructions. Repeat with remaining batter.

Recipe courtesy of CountryLiving

Seasonal Desserts: Thanksgiving

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INGREDIENTS

Ice cream

  • 1 packet pumpkin ice cream starter
  • 1 1/2 cups half-and-half
  • 1 1/2 cups heavy cream

Tart dough

  • 2 egg yolks
  • 2 Tbs. very cold water, plus more as needed
  • 2 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 tsp. salt
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/4-inch cubes
  • 1 egg, lightly beaten with 1 tsp. water

Whipped cream

  • 1 cup heavy cream
  • 1/8 tsp. freshly grated nutmeg
  • 2 Tbs. sugar
  • 1/2 tsp. ground cinnamon
  • 1 tsp. vanilla extract

INSTRUCTIONS

  1. Using the pumpkin ice cream starter, half-and-half and cream, prepare the ice cream according to the package instructions. Place the ice cream in the freezer.
  2. Position a rack in the lower third of an oven and preheat to 375°F. In a small bowl, stir together the egg yolks, the 2 Tbs. water and the vanilla; set aside.

  3. 
In a food processor, pulse together the flour, sugar and salt until combined. Add the butter and pulse until the texture resembles coarse cornmeal. Add the egg yolk mixture and pulse until the dough just comes together. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing a few times after each addition.
  4. Transfer the dough to a work surface and divide into 2 balls. Flatten 1 ball into a disk, wrap with plastic wrap and refrigerate until well chilled, about 1 hour. Press the other ball of dough firmly and evenly into the bottom of a 9-inch springform pan. Line the pan with parchment paper and fill with pie weights. Bake the crust for 15 minutes, then carefully remove the parchment and weights and continue baking until the crust is golden, 16 to 18 minutes more. Transfer the pan to a wire rack and let cool completely.
  5. On a lightly floured work surface, roll out the chilled dough disk about 3/16 inch thick and make decorative cutouts according to the package instructions for the fall piecrust cutters. Transfer the cutouts to a parchment-lined baking sheet and brush with the egg mixture. Bake until golden, 15 to 17 minutes, rotating the pan halfway through baking. Transfer to a wire rack and let the cutouts cool completely.
  6. When the crust is completely cool, remove the ice cream from the freezer and let stand at room temperature until softened, 15 to 20 minutes. Transfer the ice cream to the crust and spread evenly. Cover with plastic wrap and freeze until the ice cream is firm, at least 4 hours or up to overnight.
  7. Remove the plastic wrap from the ice cream pie and let stand at room temperature for 5 minutes. Remove the outer ring from the springform pan.
  8. To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, nutmeg, sugar, cinnamon and vanilla on medium-high speed until soft peaks form, about 2 minutes. Top the pie evenly with the whipped cream and decorate as desired with the baked cutouts. Serves 12.

 

Recipe courtesy of Williams-Sonoma

Happy Thanksgiving

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We’re thankful at the studio that it’s arguably the best time of the year for our tastebuds… Thanksgiving is just around the corner! There are many ways to vanquish this delicious feast, whether it be reserving a heritage bird months in advance from a local turkey farmer, or recreating a family favorite side dish recipe, don’t worry! Serious Eats provides an in depth guide to planning your Thanksgiving meal, as well as dessert recipes, guides to turkeys, or even suggestions for Thanksgiving leftovers! 

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The guide also hosts great side dish recipes for all of your favorites, ranging from green beans, stuffing, gravy, and cranberry sauce!

Check out the guide here, and enjoy the feast!

© Noel Barnhurst

Classic Pecan Pumpkin Butter Pie

Ingredients:

For the dough:

  • 2 1/2 cups all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 tsp. salt
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 6 to 8 Tbs. ice water
For the filling:
  • 4 eggs
  • 2 cups (about 1 1/3 jars) Muirhead pecan pumpkin butter
  • 2 cups evaporated milk

Directions:

To make the dough, in a food processor, pulse together the flour, granulated sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Position a rack in the lower third of an oven and place a cookie sheet on the rack. Preheat the oven to 400°F.

Let the dough stand at room temperature for 5 minutes. On a lightly floured surface, roll out 1 dough disk into a 12-inch round about 3/16 inch thick. Brush off the excess flour. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Cover with plastic wrap and freeze for 15 minutes. Roll out the other dough disk and make decorative cutouts according to the package instructions for the piecrust cutters.

Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the cookie sheet in the oven and bake for 15 minutes. Carefully remove the parchment and weights and bake until the crust is light golden brown, 5 to 10 minutes more. Transfer to a wire rack and let cool for 15 minutes before filling the pie shell.

Reduce the oven temperature to 325°F.

To make the filling, in a large bowl, gently whisk the eggs. Add the pecan pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the pie shell and decorate the pie as desired with decorative cutouts. Bake until the center of the pie is set, 1 1/4 to 1 1/2 hours. If the edges of the crust begin to brown too quickly, cover them with aluminum foil.

Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate for up to 1 day. Serves 8 to 10.

Recipe courtesy of Williams-Sonoma