Holiday baking and food styling

Chef Ilona Daniel interviews Jen Bryant, P.E.I.’S Chef of the Year for 2022

Isat down recently with Chef Jen Bryant to discuss holiday baking, food styling and what it means to her to be selected as the PEI Culinary Federation 2022 Chef of the Year.

Q: What inspired the recipe you are sharing?

A: The holidays are a hectic season, the hustle and bustle of holiday shopping, parties and spending time with family and friends often does not leave any extra time in your day. I always like recipes that are quick to prepare and, if we can, do some of the preparation ahead to save time, which is a bonus. But most importantly, I love chocolate. The more, the merrier. For this reason, Chocolate Crinkle Cookies have become a go-to on my holiday baking list. I can prepare the cookie dough ahead, freeze the raw dough, then thaw and bake when I am hosting friends or need a quick treat to finish off a meal.

Q: Are these crinkle cookies a family recipe?

A: Growing up and to this day, Christmas baking is a big tradition in our family home. Mom starts her baking early to ensure all the classic family favourites are on standby. From cookies to squares, bars and truffles, she prepares it all. Over the last few years, not being able to travel home for Christmas due to travel restrictions, I have started my own holiday traditions with these cookies at the top of the list. Now I can share these cookies with our family during the holiday season.

Q: You were elected the PEI Culinary Federation Chef of the Year for 2022. What does that mean to you as a chef and as a woman in the field?

A: The PEI Culinary Federation has been close to my heart for many years. Starting out as a Young Chef member in Culinary School, and moving up to a Senior Chef member, and now secretary, it has been an exciting journey of growth and connections. I love what I do and, when I can put that into practice at my job or in extra-curricular activities, it pushes me to be a better chef and mentor. For years, I was one of few women in our local association so to be a part of the growth of our branch is very exciting.

Q: As an experienced food stylist, what’s one tip you can give my readers in taking better smartphone food pictures this holiday season?

A: Since becoming a food stylist 10 or 12 years ago, there has been a continued movement toward the use of real food/ingredients. Through the 1980s-1990s, many of the ingredients used in food photography were fake: white glue was used for milk in a cereal shot or motor oil was used as pancake syrup. Do not get me wrong, we still all have our own tricks of the trade, but they are more natural solutions. In editorial food photography, we strive to create an approachable or environmental feel. There might be extra ingredients (used within here and there, linens or stray crumbs expertly placed — we often refer to it as perfectly imperfect.

I think some of the biggest changes are the technologies that are available now, even compared to five or 10 years ago. Cameras, either digital or on our phones, are far more advanced. Post-production software and apps are also used more than ever. The speed at which we can work now means we have instant access to raw and edited photos, compared to waiting for a roll of film to be developed. Now, we tether our cameras to a monitor or laptop to see the image immediately and make changes in real time

The best food pictures tell a story — they evoke an emotion. We can all put a plate of food on a table and take a picture. But, by adding additional elements to the shot — extra ingredients, linens, garnishes, people, etc. — they all contribute to the story you are trying to tell.

RECIPE

Chocolate Crinkle Cookies

Chocolate crinkle cookies are always a crowd favourite with their snowy, crinkled exterior and fudgey chocolate interior. The dough can be made ahead and frozen into cookie dough logs or prescooped into cookie portions. When needed, simply thaw the dough, roll in icing sugar, and bake.

Prep Time: 45 minutes Cook Time: 10-12 minutes Yield: 16 cookies

• ¼ cup (50 ml)butter, softened

• 1 cup (250 ml)dark chocolate, chopped

• ½ cup (125 ml) granulated sugar

• 2 large eggs

• 2 tsp (10 ml) vanilla extract

• 11/2 cups (375 ml) all-purpose flour

• ½ tsp (2.5 ml) baking powder

• ¼ tsp (1.25 ml) salt

• ½ cup (125 ml) icing sugar, sifted

Method:

1. Combine butter and dark chocolate in a bowl and melt, stirring often. Allow chocolate mixture to cool to room temperature.

2. In a mixing bowl, combine the granulated sugar, eggs and vanilla; cream until light and fluffy.

3. Add the melted chocolate mixture and mix until fully incorporated.

4. Combine the flour, baking powder and salt, then add to the chocolate mixture; stir just to combine.

5. Cover the bowl with plastic wrap and refrigerate until batter is firm to the touch, but not hard, about 20-30 minutes.

6. Preheat oven to 350 F. Line a baking sheet with parchment paper.

7. Form or scoop the dough into two-inch balls and roll in icing sugar.

8. Place the cookies onto the prepared baking sheet. Continue until all dough has been rolled in icing sugar.

9. Bake the cookies for 10-12 minutes or until the edges are firm, but the centre is still soft.

10. Remove cookies from the oven and cool slightly before eating.

CHEF’S TIPS:

• I used a Kitchenaid mixer and portion scoop to make these cookies. You can easily mix the cookie dough in a mixing bowl with a wooden spoon or spatula. They can be portioned with a spoon and rolled by hand, if preferred.

• If you do not have dark chocolate in your pantry, milk chocolate or semi-sweet chocolate will work just as well. If you like flavoured chocolate, try chocolate and orange or chocolate and mint for a holiday-inspired treat.