Chilled Riz Au Lait With Citrus Honey Poached Peaches

June 29, 2015


Chilled Rice Pudding with Citrus & Honey Poached Peaches
Thank you to everyone who has inquired about the workshop in Charleston. Yes, it is sold out but we do have a waitlist if you are interested. You can send me an email at helenedujardinphoto[at]gmail[dot com]. It's been a busy May with family here and a busy June but I am ready for summer cooking and summer playing!

The heat is on for sure! We've been grilling a lot and making big salads chock full of all the vegetables we can get at the market. The oven is currently not an option I want to have. Gets the house too hot, takes forever to cool off and with longer days and more light, we just want to sit on the patio and enjoy the refreshing evenings as much as possible.

I have not done much baking, and usually it's been on early weekend mornings before it got too warm. Desserts have been lots and lots of fresh fruits and the occasional cookies and ice cream. Not tremendously exciting (well, except for the couple of new ice cream flavors I have been trying to nail), but when summer rolls around, there are always three desserts I tend to put on rotations at the house. Panna Cotta, clafoutis and riz au lait (rice pudding).
 
Baking With Peaches & Lemon Verbana
Riz au lait is my comfort food. My grandmother used to make it all the time whenever we needed a little TLC. For me it screams "I love you", "Let me comfort you", "make yourself a bowl and come unload what troubles you" or just "hey, things are wonderful, let's celebrate!" It's all that. A gentle hug, a reminder to slow down. The scent of vanilla infused milk just wafting through the house. Something that requires you to pause and stir. Inhale and exhale. To me it is the essence of cooking and sharing. As soon as I make Riz Au Lait, I want to give a bowl to someone. 

Granted, it's usually a dessert I make more often in the fall and winter months but chilled rice pudding adds a nice bite and cold creamy smooth feel. I cook the rice with milk and a bit of vanilla, just to the point of the milk being completely absorbed. I let the rice continue soaking in all that lovely goodness until it is cool. It's soft and unctuous without being liquid.  The creaminess will reveal itself in the bite, not the look. Once cooled, I top it off with fruit poached in a citrus and honey syrup. Right now, peaches are ripe and gorgeous, but it could well be rhubarb or strawberries, a mix of different berries, etc...

My extra bit of love comes from a couple of lemon verbena stems I add to the syrup. Vanilla, citrus, honey, lemon verbena. My favorites, all surrounding a comforting bowl of rice pudding. Maybe not like Grandma used to make but she would approve nonetheless. I'm pretty sure of that...
 
Chilled Rice Pudding with Citrus & Honey Poached Peaches


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Announcing a 4 day Food & Lifestyle Photography Workshop In Charleston South Carolina, September 21st- 25th 2015

June 14, 2015


Workshop Myrtle Beach
EDITED: This workshop is SOLD OUT.

I am really excited to announce that I am teaming up again with my dear friend John Ondo, Chef at Lana in Charleston, South Carolina for a 4 day workshop in Charleston, South Carolina, September 21st - 25th 2015, combining food and lifestyle photography, composition and styling with cooking sessions with John.

I have known John for many years and have photographed him and his crew many times. His food, cooking, restaurant are like home to us. He's incredibly talented, down to earth and a great teacher. We had such a great time teaching our last two workshops together that we decided to do another one. 

We wanted to bring a retreat/workshop that was not only full of information but relaxing at the same time and we are always thinking the beach is about as relaxing as one can get!
 
Workshop Myrtle Beach
During our retreat, I will share with you my photo and styling processes. Anything from camera basics, creating an edible narrative with your photos, styling naturally, working with different light situations, current propping trends, etc... 

Attendees will spend time with John in the kitchen learning techniques, basic skills and some fun dishes. Through both our personal guidance, you will develop your own creative process for styling, shooting and editing your photographic stories. 

Nothing is off limits with questions, from how to pick ingredients and how to cook them, how to manage your cooking/photo time efficiently, knowing about photography for blogging, cooking for photography, photo as a hobby or how to get started in the business. 

All this right by the ocean... 

Everyone, all levels of photography or cooking are welcome!
 
WkshopNZ
Here are the details: 
When: September 21st - 25th 2015 
Where: Charleston, South Carolina 
Fee is $1,850 and includes: 
4 nights accommodation 
3 days of practical instruction with cooking, food styling, composition, prop styling and photo sessions. 
All meals, snacks and refreshments 
Reception cocktails and appetizers on the evening of the 21st. 
There will be no refunds for this workshop – please know you attend before registering. Full payment due at time of registration. Fee includes all meals and accommodations. No exceptions. 
The workshop is open to 8 people. 
Does not include travel fares to and from the workshop. 

To register please click here.
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