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. You can email me

Mixed Berry Pavlova Recipe

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This mixed berry pavlova recipe is the perfect way to say farewell to summer!

INGREDIENTS

Meringue Shell

  • 4 large egg whites
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon cream of tartar
  • Pinch salt
  • 1 cup sugar

Vanilla Cream

  • 2 cups milk
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1/3 cup cornstarch
  • 2 pinches salt, divided
  • 6 large egg yolks
  • 2 tablespoons cold unsalted butter
  • 1 teaspoon vanilla extract

Topping

  • 1 package (16 ounces) Strawberries, hulled and cut in half lengthwise
  • 1 package (6 ounces or 1 1/4 cups) Blackberries
  • 1 package (6 ounces or 1 1/3 cups) Blueberries
  • 1 package (6 ounces or 1 1/4 cups) Raspberries

INSTRUCTIONS

Meringue shell

  1. Preheat oven to 225°F. Line a baking sheet with parchment paper.
  2. Beat egg whites in bowl of an electric mixer with whisk attachment until bubbles form. Add cornstarch, cream of tartar and salt. Continue beating on high speed 2 minutes or until very soft peaks form. Slowly add sugar. Continue beating 2 to 3 minutes or until stiff, shiny peaks form and mixture is no longer grainy. Use a large spoon to transfer meringue to prepared baking sheet. Use back of the spoon to spread the meringue out to a circle 8 to 9-inches across. Leave sides about ½ inch higher than center to hold cream and berries.
  3. Bake in center of oven for 1 hour. Reduce oven temperature to 180°F. Continue cooking 11/2 to 2 hours or until meringue is crisp. Turn off oven, prop open oven door with wooden spoon, and let meringue cool and dry. (The meringue shell can be made 3 days ahead. Wrap tightly in plastic wrap and store at room temperature.)

Vanilla Cream

  1. Place a medium bowl next to stove with a fine-meshed sieve.
  2. Stir together 11/2 cups milk, 1/2 cup sugar and a pinch of salt in a medium saucepan. Heat over medium-high heat until sugar dissolves and liquid is steaming, stirring occasionally.
  3. Whisk cornstarch, remaining 3 tablespoons sugar, and remaining pinch of salt together in a medium bowl. Add remaining 1/2 cup milk and egg yolks and stir until combined. Use a 1/4 cup measuring cup to slowly transfer about half the hot milk mixture into the egg yolk mixture, whisking continuously. Return entire egg yolk mixture to saucepan. Continue to whisk over medium-high heat until the mixture thickens, 10 to 15 minutes. Remove from heat. Add butter and vanilla and whisk until butter melts. Strain mixture through sieve into prepared bowl. Gently press plastic wrap directly onto top of cream to avoid a skin. Refrigerate until chilled, 2 to 3 hours.

Assembly

  1. Peel parchment paper from bottom of meringue shell. Place on serving platter. Spread vanilla cream into shell. Arrange strawberries upright randomly on cream. Arrange the rest of the berries on top of the cream.

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Recipe courtesy of Driscoll’s

Raspberry Frozen Greek Yogurt

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Recipe courtesy of Driscoll’s

INGREDIENTS

  • 2 packages (6 ounces or 1 1/3 cups each) Raspberries
  • 1 quart Greek yogurt (2% fat preferred but can also use full fat or 0%)
  • 1 cup sugar
  • 1 vanilla bean, split

INSTRUCTIONS:

  1. Puree 1 package raspberries in bowl of a food processor. Strain and discard seeds. You should have about 1/2 cup puree. Return 1/4 cup puree to food processor. Place remaining puree in a medium bowl. Add half of remaining package raspberries to puree in bowl and gently mash. Set aside.
  2. Add yogurt, sugar and scrapings from vanilla bean to puree in food processor and process until sugar is dissolved.
  3. Freeze yogurt mixture according to ice cream maker instructions. Spoon frozen yogurt to a sealable container, adding fresh raspberries and mashed raspberries in puree, stirring to swirl and combine. Freeze until solid.
  4. Scoop frozen yogurt into favorite bowls, parfait glasses or cones to serve. Frozen yogurt will scoop most easily within 4 to 6 hours of freezing. If frozen solid overnight or longer, let frozen yogurt defrost slightly in refrigerator (about 2 hours) until easy to scoop.

Herb Blinis with Smoked Salmon and Creme Fraiche

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Try this blini recipe with a twist! 

INGREDIENTS

  • 3 eggs
  • 3/4 cup buttermilk
  • 1 cup milk
  • 1 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 2 tbsp Chives minced
  • 2 tbsp Dill minced
  • 6 quail eggs

INSTRUCTIONS

  1. Place quail eggs in cold water and bring to a boil.  Once water boils, turn off heat, cover and let sit for 3-4 minutes.  Run cold water over cooked eggs and set aside.
  2. Beat eggs in large bowl, stir in buttermilk and milk.  Sift together flour, baking powder and salt, add to buttermilk mixture and mix well.  Let batter rest 15-20 minutes.  Preheat a large skillet or griddle over medium heat.  Coat surface with butter then add one-two tablespoons of batter to the pan as many times as the space allows.  Cook until a few bubbles appear and the edges of blini begin to look cooked.  Turn blinis and cook on the other side until lightly browned and cooked through.
  3. To make stacks, place one blini on a plate, top with a small piece of smoked salmon and repeat two more times to have a stack of three blinis topped with smoked salmon.  Top the smoked salmon with creme fraiche and microgreens.
  4. Cut quail egg in half.  Season with salt and pepper to taste and serve alongside the blini.

Avocado Fries

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Avocado fries provide the perfect balance of cream and crunch. Check out the recipe below.

INGREDIENTS

  • Canola oil for frying
  • 1/4 cup flour
  • About 1/4 tsp. kosher salt
  • large eggs, beaten to blend
  • 1 1/4 cups panko
  • firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges 

INSTRUCTIONS

  1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
  2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
  3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

Hand Cranked Vanilla Ice Cream

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Nothing beats the taste of freshly hand cranked vanilla ice cream. 

INGREDIENTS

  • 2 cups Milk
  • 1 cup Sugar
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream

INSTRUCTIONS

  1. Scald milk until bubbles form around edge, then remove from heat.
  2. Add sugar and salt and stir until dissolved. Then stir in half and half, vanilla and whipping cream.
  3. Cover and refrigerate for 30 minutes.
  4. Add the ice cream mix to the metal canister in your hand cranking machine, then add alternating layers of ice and rock salt in between the canister and the bucket. 
  5. Crank for about 30 minutes, then enjoy your freshly made ice cream! Makes 2 quarts.

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Recipe courtesy of White Mountain.

Blackberry & Raspberry Oatmeal Crisps in Jars

INGREDIENTS

  • 6 large wide-mouth mason jars or ramekins (1 1/2 cup capacity)
  • 3 packages (6 ounces or 1 1/3 cups each) Driscoll’s Raspberries
  • 2 packages (6 ounces or 1 1/3 cups each) Driscoll’s Blackberries
  • 2/3 cup dark brown sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt, divided

Topping

  • 1 cup quick cooking oatmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 stick chilled butter, cut into pieces

INSTRUCTIONS

  1. Preheat oven to 350°F. Arrange mason jars on a rimmed baking sheet.
  2. Combine raspberries, blackberries, dark brown sugar, cornstarch, lemon juice, almond extract and salt in a large bowl. Divide evenly among mason jars.

Topping

  1. Mix oats, sugar, flour, cinnamon and nutmeg in a large bowl. Add butter and work into dry ingredients until mixture is crumbly. Sprinkle oat mixture evenly over berries in each mason jar. Bake 40 minutes or until berries are bubbly and topping is lightly browned and crisp. Serve warm or room temperature.

Brown Butter Walnut Ice Cream with Black Pepper and Blackberries

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INGREDIENTS

  • 1/2 stick (4 tbsp or 1/4 cup) Butter
  • 1/2 cup walnuts, finely chopped
  • 1/4 tsp Salt
  • 1 tsp Black pepper, cracked
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 6 Egg yolks
  • 1/8 cup Brown sugar
  • 1/8 cup Corn syrup
  • 1/4 cup Maple syrup
  • 1 tsp Black pepper, cracked
  • 1/2 tsp Salt
  • 1 pint Blackberries

INSTRUCTIONS

  1. 1. In a sauté pan on medium-high heat add butter, walnuts, salt and black pepper. Cook until the butter begins to turn walnut brown. Remove from heat and allow to cool.
  2. In a bowl whisk together egg yolks, brown sugar and corn syrup until all ingredients are well combined and mixture forms ribbons in the bowl. While whisking the ingredients together, lift the whisk into the air with some of the mixture still on it, the mixture will fall back into the bowl in ribbons, which slowly disappear back into the mixture. Set aside.
  3. Place the milk and heavy cream in a medium sized saucepan. On high, scald the milk (stirring constantly to avoid burning). As soon as the milk comes to a rapid boil remove from heat. Whisk the milk into the egg yolk mixture adding it VERY SLOWLY to temper the eggs (if the hot milk is added too quickly, the eggs will cook and harden).
  4. Once all the milk is added to the eggs, place the mixture back into the saucepan. On medium-low heat whisk constantly until the mixture becomes slightly thickened. Remove from heat and place the contents into the refrigerator and allow to cool for 1 hour.
  5. After the mixture has cooled. Add the combined ingredients into an ice cream machine with the maple syrup and pepper. Follow your ice cream maker’s instructions and serve with blackberries on top.

Dark Chocolate Raspberry Pie

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This pie is definitely worth the effort. We can attest at the studio that it was as delicious as it was beautiful!

INGREDIENTS

Crust

  • 1 1/4 cups chocolate wafer cookie crumbs
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

Filling

  • 4 ounces dark or semisweet chocolate
  • 2 cups whole milk, divided
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 2 teaspoons vanilla extract

Topping

  • 1 package (6 ounces or 1 1/3 cups) Driscoll’s Raspberries
  • 3 tablespoons sugar
  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract

INSTRUCTIONS

Crust

  1. Preheat oven to 350°F.
  2. Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool.

Filling

  1. Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight.

Raspberry Puree

  1. Puree 1/2 package of raspberries in food processor fitted with metal blade. Strain through a fine mesh strainer. Discard seeds. Stir sugar into puree until disolved.

Crust

  1. Preheat oven to 350°F.

    Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool.

Filling

  1. Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight.

Raspberry Puree

  1. Puree 1/2 package of raspberries in food processor fitted with metal blade. Strain through a fine mesh strainer. Discard seeds. Stir sugar into puree until dissolved.

Topping

  1. Beat heavy cream and sugar until stiff peaks just form. Stir in vanilla. Spread whipped cream topping on chilled pie. With a small spoon drop small amounts of raspberry puree onto whipped cream. Use a toothpick or sharp knife to swirl puree into cream. Top with remaining raspberries.

Recipe courtesy of Driscoll’s

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