Orchard to Kitchen: A Fall Inspiration Shoot

14.11.14

Fall is a wonderful time of year to get amongst the orchards at harvest time to pluck some crunchy goodness to take home and turn into something warm and sweet. All too often we forget to soak up these simple pleasures. So today I thought I’d take you from the orchards of De Olmenhorst into food stylist Ajda Mehmet‘s kitchen with a collection of dreamy, fall inspired images snapped by the awesome Anouschka Rokebrand, as part of a styled session we collaborated on recently. And the best bit? It comes with a gorgeous recipe for you that I demand that you try this weekend. Seriously.

View More: http://anouschkarokebrand.pass.us/orchard This shoot was all about celebrating the very best of harvest time in the fall, the crispness in the air, the appreciation of life’s simple pleasures, the perfection of imperfection. That sense of nostalgia that hits when you take the first bite of an age-old apple crumble, all conjured up in a beautiful set of images. The familiar, captured simplistically, yet beautifully and full of emotion.

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

From the beautiful orchards of De Olmenthorst near Amsterdam, The Netherlands, a basket full of freshly plucked loot was brought into the kitchen and turned into a classic apple and pear crumble infused with fresh flavours.

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

Apple Pear Crumble with Orange and Rosemary

Serves 6-8

For the filling

Juice and zest of half an orange
3 large elstar apples, peeled and diced into 2cm cubes
2 large pears, peeled and diced into 2cm cubes
50g salted butter
1 tbsp salted caramel or dulche de leche
50g soft light brown sugar
1/2 tsp cinnamon
Large sprig of rosemary

For the crumble

200g plain flour
100g salted butter, diced into 1cm cubes
100g soft light brown sugar
2 tsp finely chopped rosemary
50g dark chocolate drops

Preheat the oven to 400°F (200°C). Starting with the filling, add all of the ingredients into a wide pan and place on a medium heat for about 5 minutes. Stir occasionally until the sugar has dissolved and the butter has melted. Remove the sprig of rosemary, tip the mixture into an ovenproof pie dish (approx 7”x10”) and set aside.

To make the crumble, place the flour, sugar and butter in a large bowl and rub the butter into the flour and sugar until it looks like crumbs and the butter is evenly distributed throughout. Stir in the finely chopped rosemary. Spoon half of the crumble mixture over the apples and pears. Sprinkle the chocolate drops evenly over the crumble and then cover with the remaining half of the crumble mixture.

Bake in the oven for 35-40 minutes until bubbling and golden on top.

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

Be sure to try the recipe and let me know how it goes. I tried it last week when I went to dinner with a friend and it was delicious. I pre-made my own salted caramel beforehand as I couldn’t find it in the supermarket here, so if you’re keen to try that too, it’s super easy and soooo good!

100g brown sugar
1 tbsp water
75ml cream
1/2 to 1 teaspoon salt, to taste

Heat a medium saucepan and add the sugar and water. Let the sugar heat until melted without stirring, swirling and shifting the pan a couple times gently to allow the higher peaks of sugar to reach the heat of the pan. This will take some time, but it is important to allow the sugar to turn a deep amber colour.

When the sugar is completely dissolved, add the cream and salt and stir. The mixture will be very hot and will likely be bubbling at this point. Keep on a low heat for about 5 minutes, stirring until you’ve got a beautiful, glossy, smooth caramel sauce.

Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens to a toffee like consistency as it cools.

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

For this shoot, I chose a palette that relied on the natural hues seen in the orchard and on the fruit, with deep blue and gray tones interwoven for depth and mood. I used a variety of textures and materials to achieve that sense of nostalgia that you get from these images. I brought in vintage plates and cutlery I picked up in France recently, with linens in deep shades of blues and

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

View More: http://anouschkarokebrand.pass.us/orchard

That right there is heaven. Take my word on that one. A sweet, messy, melt-in-your-mouth afternoon delight certainly worthy of fending off chilly fall temperatures!

If you loved this post and want to see more, you’ll adore the film images we took on the same day. They are absolutely beautiful and you can view the whole collection right here.

Have a great weekend guys, and if you try this recipe let me know as I’d love to know your thoughts.

Holly x

Credits: Styling & concept: Holly Marder {Avenue Lifestyle}/ Food styling: Ajda Mehmet / Photography: Anouschka Rokebrand / Model: Lisa Groothuijzen / Location: De Olmenhorst / Table runner & teatowel: Dille & Kamille / Cream vintage plate: Helene Millot Furnishings

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3 Responses to “Orchard to Kitchen: A Fall Inspiration Shoot”

  1. Samantha says:

    Nice shoot. Thanks for sharing.

  2. I love the serenity of this shoot. And the crumble lookes delicious too…
    Great job!

  3. Matrjoschki says:

    Wonderful pics. Love them.

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