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I am a food + product photographer & educator specializing in eco-friendly and sustainable brands. When I am not working with clients, I empower creatives to start their journey by sharing my knowledge on the business of food + product photography.
One of my favorite thing to do when I travel abroad, is to walk into a magazine stand and to check out the selection of food related magazines. Of course, when I happen to travel to France, it doesn’t stop here, and I end up buying half of the magazines in the cooking section…
This trip made no exception and on the last day, I tucked half a dozen magazines into my already full suitcase, including the last edition of Elle A Table, which is one of my favorite. It had a beautiful recipe for a cheesecake tart with a sea buckthorn coulis that I just couldn’t get out of my head. Mostly because it looked absolutely delicious but also because I couldn’t figure out what the heck was sea buckthorn?? I still haven’t, but this close to Thanksgiving, I thought it would be interesting to try the recipe with substituting the cranberries for the sea buckthorn and oh my, I wasn’t disappointed!!
The recipe is super easy to make – I mean, I made it, so it gives you an idea, y’all know I am not a baker – and the result is as delicious as it is beautiful! So give it a try and let me know if it becomes your go to Thanksgiving desert!
– 1/4 cup almonds
– 3/4 cup of dates
– 2/3 cups pecans
– 1 tsp coconut oil
– 1 block of Philadelphia cream cheese t room temperature
– 1/2 cup of cane sugar
– 2/3 cup whipping cream
– Juice of 1/2 lemon
For the coulis:
– 1.5 cups of cranberries
– 3 tbsp water
– 3 tbsp cane sugar
– 1 tbsp lemon juice
Place the almonds, dates, pecans and coconut oil in a food processor and pulse until finely chopped. Press the mixture on the bottom of a 9″ cake pan and place in the fridge.
In a large bowl, mix together the cream cheese and the sugar. Whip the cream until firm then add it slowly to the cream cheese mix and add the lemon juice. Pour the preparation onto the crust and place in the fridge for at least 4 hours.
To make the coulis, simmer the cranberries in the water, lemon juice and sugar for 5 minutes or until they pop. Mix well and add water if necessary. Pour the coulis on top of the tart and serve immediately.
I also had a little coulis left, so I drained it to collect the juice and mixed it with sparkling water (*hum and a little vodka *hum), added a rosemary twig and a few fresh cranberries and I got myself a yummy holiday drink!!