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Jessica Vogl

This Week’s Garden Overflow: Fresh Jalapeños

by Jessica Vogl October 23, 2021

Chicago is hanging on to warm weather by a thread, but fall is fast approaching! With the warm weather, we’ve had a wonderful crop of fresh jalapeños from the plant on our porch, and of course they’re all ripe around the same time! This week, I’m digging into a few ideas to use the abundance of fresh jalapeños before they’re gone!

Of course there is the obvious: you can put them into almost anything you cook. Making turkey burgers? Add a jalapeño. Baking cornbread? Add a jalapeño for a little kick. Soups and sauces can also be a great place to add a little spice. And you can always make a spicy margarita! But if you want to try something beyond those, and perhaps something that uses up quite a bit of jalapeños, I’m rounding up a few good options! These are also all dairy-free options, so you won’t see jalapeño poppers on this list!

What can I make with fresh jalapeños?

Whether you like to embrace the heat of jalapeños, or you want to mellow it out a bit, there are plenty of options! Also, it might make sense to do something fresh that you can eat right away, as well as something that keeps for a bit longer.

Cowboy Caviar: Love & Lemons shares a great recipe for Cowboy Caviar that combines fresh corn, black beans, tomatoes, jalapeños and avocado. Bring those delicious summer flavors into fall!
Fresh Salsa: You can never go wrong with fresh salsa, and Ambitious Kitchen shares a declicious recipe for Easy Homemade Salsa that will have you ready for taco night!
Salsa Verde: While we’re in the fresh salsa mood, check out this Salsa Verde recipe from Gimme Some Oven — delicious!

If you have A LOT of jalapeños you want to use up right away (we’re talking a pound of jalapeños at a time), try one of these:

Candied Jalapeños: I tried this for the first time this year and they’re delicious! An amazing combination of spicy and sweet. I followed this super simple recipe for Candied Jalapeños from Foodie with Family. They’re delicous on tacos, sandwiches, burgers — a great all-around condiment!
Pickled Jalapeños: if you’re a pickle fan, check out this recipe from Vanilla & Bean for Pickled Jalapeño peppers. Another great condiment to have on hand!

Keep in mind, candied and pickled jalapeños can also be great gift items, and they’re beautiful in the jar!

Fresh Jalapeño FAQ

What do the different pepper colors mean?

Red jalapeños are just a little older — they have been on the plant longer than the green peppers! They’re still the same pepper, and generally hold the same heat, but are just a different color!

How long do fresh jalapeños last?

Store fresh jalapenos in the fridge, ideally to use within one week. They may stay good longer, but they’ll eventually start to soften and go bad. If anything looks or smells off, that pepper should be thrown out.

Are jalapeños easy to grow?

Yes, they are! Ours is in a pot on the front porch and is a thoroughly happy plant! All you need is well-draining soil, full sun, and warm weather.

What are you making with all of your fresh jalapeños this year? I’d love to hear!

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My favorite classic hummus with toppings

Appetizers Recipes Side Dishes

My Favorite Classic Hummus Recipe

by Jessica Vogl October 20, 2021

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Hummus is a staple in our house — there is almost always a batch in the fridge, ready for snacking! And once you’ve had homemade hummus, you’ll be ruined for store-bought! It’s healthy, light, and can be a very different snack just by pairing it with different toppings or with different foods for dipping. So I’m bringing you my favorite classic hummus recipe!

A closeup of toppings on my favorite classic hummus

Making your own hummus is wonderful for a few reasons. First, it’s really quick to make — once you’ve done it before, you can likely make a batch of hummus in 5 minutes. Of course, with a homemade version, there are no preservatives or any additives of any kind (and trust me, once you taste it, you’ll be shocked how different store-bought hummus tastes!). It’s also incredibly easy to adapt to your liking. Do you like your hummus with some texture or completely smooth? Purée as long as you need to reach your desired consistency. Do you like your hummus a little more dry, or a little more wet? Add a little more or less water.

I also love to serve hummus with roasted veggies as a side dish. It becomes a nice dip and another way to incorporate more vegetables, healthy fats, fiber, and protein into your meal. One of my favorites is harissa roasted carrots on a bed of fresh hummus!

Ingredients for my favorite classic hummus

Chickpeas in a bowl for my favorite classic hummus

What you’ll need to get started

Tahini: pick a good quality tahini, as this is what will give your hummus such a great sesame flavor. I like this one from Amazon, but there are so many good options!
Olive oil: again, a good quality olive oil will shine in this recipe! I could probably write a whole post about my favorite olive oils, but I really like the oils from California Olive Ranch
Garlic cloves: garlic cloves provide a stronger flavor than garlic powder
Lemon juice: fresh lemon juice is the best! Break out that squeezer / juicer!
Chickpeas: chickpeas, or garbanzo beans, are the star of this show. Make sure to give them a good rinse first!
A few spices: cumin, paprika
And of course, toppings: I like to use olive oil, paprika, roasted pine nuts, fresh parsley, salt and pepper

You will need a food processor to make this recipe — there just is no better way!

Peppers, carrots and pita for my favorite classic hummus

Classic Hummus FAQs

Do you need a food processor to make this?

Yes, you do! This will not work in a blender, unfortunately. A food processor is definitely the best way to go.

Can you change the toppings?

Yes, definitely! This recipe shares a few of my favorite toppings, but you could easily change it up with different nuts, spices, or anything else you like! You can also add more or less to make the hummus spicier or less spiced.

How should you store hummus?

Keep hummus in an airtight container in the fridge for up to a week (if you manage to keep it in the house that long!)

Can you make different kinds of hummus (not just chickpeas)?

Yes! I’m working on a few recipes here, but will have more to share!

Can I make mine more or less spicy?

Yes! This classic hummus recipe is not spicy at all, but if you want to add more paprika for an additional kick, feel free.

Below is my recipe for my favorite Classic Hummus — I hope you like it! Leave me a comment and let me know what you think!

Easy Classic Hummus Recipe

A classic chickpea hummus recipe with olive oil, paprika and pine nut toppings.

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Prep Time 15 mins

Total Time 15 mins

Course Appetizer, Side Dish, Snack

Ingredients

⅓ cup tahini
3 Tablespoons water
2 garlic cloves peeled
2 Tablespoons olive oil
3 Tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon paprika
1 can (15 oz.) chickpeas rinsed
olive oil for topping
paprika for topping
pine nuts roasted, for topping
salt & pepper for topping

Instructions

Add all ingredients except chickpeas to food processor. Pulse until a smooth paste forms.
Rinse chickpeas and add to food processor. Pulse until smooth and combined.
With the processor running, add an additional 1-2 Tablespoons of water until you reach your desired consistency.
Transfer to a bowl. Top with a swirl of olive oil, sprinkle with paprika and roasted pine nuts. Add salt and pepper to taste.

Keyword hummus

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Appetizers Baking Breads Side Dishes

Pumpkin Sage Soft Pretzels

by Jessica Vogl October 11, 2021

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When I say I love homemade pretzels, I LOVEEE homemade pretzels and these Pumpkin Sage Soft Pretzels are no different. Arguably, there are a few friends who if asked what food they think of when they think of me, it would be soft pretzels. And I’m not mad about it!

As we welcome the first few weeks of fall, I combined the quintessential fall flavors of pumpkin, sage, and browned butter to create Pumpkin Sage Soft Pretzels. They’re a delicious snack or side for any fall gathering!

What you need to make Pumpkin Sage Soft Pretzels

One of the best things about soft pretzels is you can make them with very normal pantry ingredients, and no special equipment. To get started, you will need the following ingredients:

Active dry yeast: active dry yeast is not the same as instant yeast, so make sure you’re working with the right ingredients! If you need a quick rundown on the difference between the two types of yeast, check out this post from The Kitchn
Pumpkin purée: you can use a grocery store staple brand (like Libby’s), or you can make your own pumpkin purée for an extra flavor punch!
Fresh sage: you are going to add the fresh sage to the browned butter to let it get a bit crispy, and to add more flavor to the butter, so it’s important you’re using the fresh herb rather than dried sage.
Flaky sea salt: I love to sprinkle flaky sea salt (like Maldon sea salt or Jacobsen sea salt) on top of the pretzels, but you could also use a coarse pretzel salt
Baking soda: you will boil the pretzels in water with baking soda to start the cooking process and create the crisp outer shell that we all know and love!
And you’lll need a few kitcen staples: butter, flour, warm water, sugar, kosher salt

How to make browned butter

Browning butter goes quickly, so don’t walk away!

Add your butter to a small saucepan at medium heat. As the butter melts, continually stir or swirl the pan to make sure everything is cooking evenly and doesn’t burn. After the butter is consistently bubbling, small brown flecks will begin to appear — this is the butter beginning to brown. Once this starts, add the minced sage and continue stirring or swirling the pan. This allows the sage to crisp while releasing flavor into the butter as it continues browning.

Once the butter has browned (there are brown flecks consistently throughout the bottom of the saucepan), remove from heat and transfer to a bowl. If you leave the butter in the hot pan, it will continue cooking and may burn.

Set aside to let cool before you add to the dough mixture.

Pumpkin Sage Soft Pretzels FAQ

Can you make your pretzels in different shapes?

Yes, definitely! For this recipe, I made them in a traditional pretzel shape, but you could also cut these into pretzel bites, or leave the middle of your pretzel rope thicker than the ends, to make more of a “full belly” type of pretzel. You could also make them tighter (with less open space), to be more of a bun!

How should you store soft pretzels?

Like most things, they are best fresh. If you’re going to eat them right away — within 24 hours — you can keep them at room temperature. You can add them to the microwave for ~20 seconds to make them soft and warm again.

If you want to keep them for longer, you can put them in a freezer-safe bag and freeze for up to 2 months. Before eating, let them thaw for a few minutes at room temperature, or you can add them to the microwave for a quick heat and thaw.

What is the purpose of boiling the pretzels with baking soda?

This step is what starts the cooking process, allowing the dough to puff, while also giving the pretzels that traditional hard exterior. If you boil them longer, the crust will be crispier.

Below is my recipe for Pumpkin Sage Soft Pretzels — I hope you love them! Leave me a comment and let me know what you think!

Pumpkin Sage Soft Pretzels

An easy recipe to combine some of fall's best flavors – pumpkin, sage and browned butter — into a delicious snack!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 15 mins

Rise Time 1 hr

Total Time 1 hr 45 mins

Course Side Dish, Snack

Servings 8 pretzels

Ingredients

5 Tablespoons unsalted butter
2 Tablespoons fresh sage minced
1 cup warm water
1 Tablespoon granulated sugar
2 teaspoons kosher salt
2 ¼ teaspoons active dry yeast
22 ounces all-purpose flour approx. 4 cups
½ cup pumpkin purée
1 egg yolk
10 cups water
⅔ cup baking soda
flaky sea salt for topping

Instructions

To make the browned butter, add the butter to a small saucepan over medium heat. Stir or swirl constantly until it begins to brown. Add the minced sage and continue to stir until butter is fully browned. Remove from heat and transfer to a small bowl. Set aside to cool.
Combine warm water, sugar and salt in a large bowl or bowl of a stand mixer. Stir until dissolved. Sprinkle with yeast. Let sit for 5 minutes until foamy.
Add flour, pumpkin purée and browned butter mixture to the bowl and stir until combined and a smooth dough forms, approximately 3-4 minutes. Remove the dough from the bowl, clean and grease the bowl, and replace the dough. Cover with plastic wrap and let sit in a warm place for 50-60 minutes, or until dough has doubled in size.
Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside. Bring 10 cups of water and the baking soda to a boil.
As the water heats, transfer your dough to a clean surface. No need to flour or grease the surface — you will need a bit of traction to form the dough. Divide the dough into 8 equal pieces; roll each piece out to a 12-inch rope. Form a U-shape with the rope, cross the ends over each other and push into the base of the U to create your pretzel shape. Place on the prepared pan.
Add each pretzel to the boiling water, makgin sure to dunk it under the surface, for 30 seconds each. Remove from the water with a large, slotted spatula and return to the prepared pan. Brush each boiled pretzel with egg wash – 1 egg yolk mixed with 1 Tbsp. water – and sprinkle with flaky sea salt.
Bake 12-14 minutes or until golden brown. Transfer to a wire rack to cool.

Keyword pretzel, soft pretzel

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Baking Gift Ideas Recipes

Homemade Vanilla Extract

by Jessica Vogl September 30, 2021

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Just your friendly neighborhood PSA: if you want to make homemade vanilla extract for the holidays (either to bake with or give as a gift), now is the time! Homemade vanilla extract is super simple to make, but it needs to sit for a while (8 weeks or more) so it’s time to get started!

This is the first year I’m making my own homemade vanilla extract, but I’ve only heard great things! And if this tastes better than store-bought, then I’m sure I’ll be hooked. We’ll be making this together!

If you’re giving vanilla extract as a gift, choose a nice bottle, tie with some ribbon, and add a note as to when it’ll be ready to consume (it doesn’t have to be ready when you give it, so you have some time!).

Ingredients for homemade vanilla extract

What you need to get started

Vodka – You don’t need to use anything special here. Choose a vodka that is fairly neutral (certainly not flavored) and 80 proof. I like to use Prairie Organic Spirits vodka beucase it’s a nice, smooth, organic vodka that doesn’t break the bank. You can also make vanilla extract with bourbon, brandy or rum, but note that you will taste a difference. But that could be a great thing!
Vanilla beans – You can use any kind of vanilla bean, but I used these Madagascar Vanilla beans that I ordered on Amazon.
Small bottles with lids – I used these small 4 oz. glass bottles from Amazon (knowing that I intend to give these away as gifts), but you could use any size / shape bottle, as long as it has a lid to close.

And seriously, that’s it! You may also want to label your bottles so you remember when you made them and when they’re ready to use. If you’re making just one batch it’s easy enough to remember, but if you have multiple going, you’ll want to keep track.

Small bottles with vanilla beans for homemade vanilla extract

Vodka poured over vanilla beans for homemade vanilla extract

How to make homemade vanilla extract

Wash and dry your bottles
Cut your vanilla beans in half, longways, to expose the vanilla bean paste inside. Make sure they’re also short enough to fit into your bottle, and place them inside
Fill with vodka and close with the lid
Give them a good shake and store them in a cool, dry place. You’ll want to shake them every week or so, but they’ll be ready to use in 8 weeks! The longer the sit, the more flavorful they will be, so feel free to let them sit longer!

Homemade vanilla extract FAQs

How long do I have to store before using?

Let the vanilla extract sit for at least 8 weeks before using. The flavor will only get better the longer it sits, so feel free to give it more time!

What if I forget to shake the bottles?

Don’t sweat it! Shake them whenever you think about it. Once per week is a good goal, but sometimes that just isn’t realistic, so shake them whenever it comes to mind.

There are little floaters in my bottles – what should I do?

The floaters are the seeds from the vanilla bean — this is a good thing! This is the most authentic vanilla extract, so don’t worry about it. They’ll be delicious and you won’t even taste them.

Do I need to take the vanilla beans out?

You can either add a little more vodka to the bottle each time you use it, and make this a continuous bottle of extract, or you can remove the beans and use the bottle until empty. As long as the beans are covered in vodka, they’ll remain preserved and continue adding flavor!

How many beans do I need to put in each bottle?

I’d recommend at least 3 vanilla beans in a 4 oz. bottle, but you can always add more or less — it’ll just change how strong the flavor of the extract will be.

I’ve written up a quick set of directions below, but let me know what you think! Have you made any fun vanilla extract variations that we just need to try?

Homemade Vanilla Extract

An easy recipe to make your own vanilla extract! Don't forget these need to sit for at least 8 weeks, so get started now!

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 10 mins

Course Dessert, Ingredient

Servings 4 bottles

Ingredients

12 vanilla bean pods
16 ounces vodka
4 glass bottles with lids 4 oz. each

Instructions

Clean and dry your glass bottles.
Cut your vanilla bean pods in half to expose the vanilla bean seeds. Make sure the vanilla beans are short enough to fit into your bottle (cut if needed!)
Add the beans to the bottles (3 beans for each 4 oz. bottle) and pour in vodka to cover and fill.
Close each bottle and give a good shake! Store in a cool, dry place, shaking once per week. They're ready to enjoy after 8 weeks, but you can always let sit longer!

Keyword vanilla, vanilla extract

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Cookies spelling "let's build a house" for the Chicago Women Build

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Let’s Build a House with Chicago Women Build

by Jessica Vogl September 30, 2021

This month I am joining Habitat for Humanity for the Chicago Women Build — an annual event where 500 women come together to build homes for women-led families here in Chicago. Some of the women building will become the future owners of these homes. To help spread the word about the Women Build and to help fundraise for our team — the Drywall Divas! — I’m hosting my very first Instagram giveaway! Together, let’s build a house, and perhaps win some delicious baked goods in the process!

If you popped over here from Instagram, welcome! Or if this is your first time seeing this, horray! So here’s the deal: I’m hosting a giveaway on my Instagram page that is open now until October 15 at 12:00pm CT.

What is the Chicago Women Build?

I’m glad you asked! Women Build is an annual event that Habitat for Humanity hosts in cities across the country. This is the third year I’ve joined the build and the first year I’ve joined as a team captain! During the month of October, 500 women will come together to build homes for women-led families here in Chicago. Stable, quality and affordable homeownership is important, and unfortunately women face more barriers to homeownership than men.

If you’d like to learn more about why the Women Build matters, you can check it out here.

An element of our participation in the build is fundraising. Our team has a goal of raising $7,000 and we’re just over halfway there! If you’re at all interested in contributing, you can do so here. Even a little goes a long way!

What will you win in the giveaway?

I will be choosing 2 lucky winners to win a box of homemade goodies — made by me — that will be shipped directly to your door! I’m already plotting ideas of what would be great to include in these boxes, but I will make the final selections based on any dietary needs (for example, if you’re allergic to nuts, then it wouldn’t make sense to send spiced, roasted nuts!).

How can I enter?

To enter:

“Like” this post (it’s the same as the image above) on my Instagram page
Comment with a treat that you’d love to see in this box
Tag a friend you’d like to enjoy it with!

That’s it! It’s really that simple!

Winners must be based in the continental US. This promotion is in no way sponsored, administrated, or associated with Instagram, Inc.

When will you choose the winners?

The 2 lucky winners will be chosen on Friday, October 15 at 12:00pm CT and announced in my Instagram stories.

Why is this a blog post if the giveaway is on Instagram?

Super valid question. I like where your mind is at! Instagram won’t let me share links on my posts (you have to have a certain number of followers to do so), so I needed a way to share this information in a way that people can refer back to it over the next 2 weeks while the giveaway is open, while still also being able to share other links on my blog.

Questions? Comments? Concerns? I’d love to hear it all! Thank you for reading and thank you for your support!

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Baking Recipes

How to Make Your Own Pumpkin Purée

by Jessica Vogl September 27, 2021

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It’s pumpkin season! And that means we’re ready to start baking pumpkin bars, breads, rolls, pies, and everything in between! Yes, you can buy pumpkin purée at the grocery store (in the US!), but if you really want to maximize the flavor, make your own pumpkin purée! It’s easy and can be made in batches, so you’ll have everything you need for the season’s baking.

What You Need to Get Started

Pick your pie pumpkins! Firstly, note: pie pumpkins. This will not taste the same if you use a different type of pumpkin (think of it like corn — not all corn is meant for human consumption… not all pumpkins are either!) Make sure they’re ripe and you’re ready to go.

Pie pumpkins to make your own pumpkin purée

You’ll also need a food processor, or a strong blender to make the purée. I also recommend draining some of the water out of the purée — the water content of a pumpkin is high, and you’ll notice that when puréed, it has much more liquid than canned pumpkin that you buy at the store. If you strain some of the water out — either with a cheesecloth or paper towels — you can maximize the pumpkin flavor and reduce some of the water content. It will also be more similar to the consistency of canned pumpkin.

Pumpkin Purée FAQ

How should you remove the seeds?

You can use a spoon, but I’ve found using an ice cream scoop works best!

What should you do with the pumpkin seeds?

You don’t need to keep them if you don’t want to, but if you do, you can make spiced pumpkin seeds! Here are a few great recipes you can try:

Simply Recipes, Roasted Pumpkin Seeds (plain)
Healthy Recipes, Spicy Roasted Pumpkin Seeds (for a spicy kick)
Joy Food Sunshine, Roasted Cinnamon Sugar Pumpkin Seeds (a sweet twist)

How long should you cook the pumpkin?

Cook the pumpkin for 45 minutes, or until fork-tender. It should be as tender as when you’re cooking spaghetti squash or something similar for eating. You will purée in a food processor after this step, so they should be quite soft!

Do you have to strain the pumpkin?

No, you don’t! You can use it as is after you purée, but note that your pumpkin may have a higher water content than a recipe using canned pumpkin would. You may need to adjust a few ingredients to ensure your recipe doesn’t end up too wet.

How should I strain the pumpkin?

Place the pureed pumpkin in the center of a cheesecloth (this will also work with paper towels, or even a clean, thin dishtowel). Fold the cheesecloth around the pumpkin to make a ball and squeeze to drain the water out. Squeeze until you feel you’ve gotten most of the water, and then the pumpkin is ready to use.

How should I store pumpkin purée?

Store the pumpkin purée in an air-tight container in the fridge for up to 1 week, or in a freezer-safe container for up to 3 months. For freezer storage, I like to put 1 cup purée into a freezer bag, and then store as “bricks.” It’s easy for storage and then you know how much is in each bag (recipes often call for 1 cup pumpkin purée).

I’ve added a very “loose” recipe below for you to try. I hope you enjoy it! Leave a comment and let me know what you think!

Easy Pumpkin Purée

An easy recipe to make your own pumpkin purée for seasonal baking!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Ingredient

Ingredients

2 small pie pumpkins

Instructions

Preheat oven to 350°F. Line a baking sheet with aluminum foil.
Carefully cut your pumpkins in half and use a spoon (or ice cream scoop!) to remove the seeds and pulp.
Place the pumpkins face down on the baking sheet and bake for 45 minutes or until tender. Let cool for at least 30 minutes, or until comfortable to touch.
Cut the pumpkin into chunks and remove the peel. Add pumpkin to a food processor and pulse until smooth.
Place the puréed pumpkin in a cheesecloth (you can also use paper towels), create a ball, and squeeze to remove excess water.
Place the pureed pumpkin in an air-tight container and store in the fridge for up to 1 week, or in a freezer-safe container for up to 3 months.

Keyword pumpkin, Pumpkin puree

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Side Dishes

A Late-Summer Charcuterie Board

by Jessica Vogl September 21, 2021

Since I’m dairy-free, I make charcuterie boards rather than cheese boards. Simple enough: there is just no cheese on them! But since you’re removing what many consider to be a quintessential part of a board, you need to think about what you’re going to add, or increase, in order to round out your board and still make it interesting and satisfying (from a visual and taste perspective!). These are my tips for creating the perfect late-summer charcuterie board.

Consider Your Late-Summer Charcuterie Board Ingredients

You’re looking to make a late-summer charcuterie board, so consider the ingredients that are the best of the season! A charcuterie board does not have to be the same thing every time you make it. Think about a few things that you want to eat together (like proscuitto with melon, or fresh figs with honey) and then make sure you have those elements on your board.

What’s in season will vary depending on where you live, but for late-summer in Chicago, there are a few ingredients I wanted to makes sure to incorporate:

Honeycomb – I can’t overstate how much I love to have raw honeycomb on a board. It’s gorgeous, delicious, and a bit out of the ordinary, so a real treat to include! You may need to go to a specialty store to buy honeycomb, but you can also order online from companies like Savannah Bee and even on Amazon! This also became the centerpiece of my board.
Fresh figs – an absolute summertime favorite. They are delicious and stunning, and immediately elevate any board.
Cantaloupe – think about how you’re going to pair this — with proscuitto and balsamic, it’s the perfect addition
Blackberries – another great summer berry to add interest and flavor
Olives – always a good thing to include on a board to break up the sweetness of some of the summer fruits
Salami(s) – pick your favorites, but I like to include a thinly sliced salami, and then something that is a thicker, hard salami
Proscuitto – to pair with the cantaloupe
Pistachios – this adds a nice bit of crunch to the board, and sticks with our color theme
Breads and crackers – you need a vehicle for all of the great meats you’re adding to the board!
Balsamic vinegar – a little goes a long way, but this elevates the proscuitto and melon
Rosemary – mainly for decoration, the rosemary adds a nice pop of color and visual interest, but the flavor / aroma also goes well with the other flavors of the board

Consider Your Late-Summer Charcuterie Board Colors

This is optional, but if you want to really lean into your theme, think about your colors. Some of the ingredients you might be wanting to incorporate into your board will come in different colors. Olives, for example, are a great way to incorporate a certain pop of color. They can be green, black, mixed, or have red pimentos in them — go for the kind that fits most with your theme! And the list goes on: you can pull different colors (and shapes!) from apples, melons, grapes, and pickles.

For a late-summer charcuterie board, lean into your purples, oranges, and reds.

Purples: fresh figs, blackberries
Oranges: cantaloupe, honeycomb (somewhat orange!)
Reds: fresh figs, salamis, proscuitto
Greens: Olives, pistachios, rosemary

Consider Your Layout

First, start with your board. What size and shape do you want to use? Or do you not want to even use a board? You can put down kraft paper and use the tabletop as your board, or you can use a series of plates! Remember that charcuterie goes a long way; you don’t need to make a TON in order to feed quite a few people!

Second, consider your centerpiece: one central point that you build around. For my late-summer charcuterie board, the raw honeycomb is my centerpiece. If this were a cheese board, you might decide a wheel of brie is the centerpiece, or perhaps you are including a dip, and want that to play this role. Place that on the board first, and build everything around it.

Finally, consider your pattern. You can build with an organic pattern, or with more of a structured pattern — there is no wrong way! For an organic pattern, place different things around the board to create multiple interest points, and then build on those points. Nothing needs to be in a straight line! For a more structured pattern — perhaps concentric circles, or straight lines — decide what you’re going for, and then build that pattern from one starting point.

Late-Summer Charcuterie Board FAQs

Is there a certain way to fold your meats / salamis?

You can get fancy if you want to, but you don’t have to! I like to just lay my salamis / meats in an organic way. Personally, folding meats in a special spiral seems or special swirls seems time-consuming and not worth it, but that’s just me! Like I always say: keep it simple and delicious!

Can you make a charcuterie board ahead of time?

Yes! Charcuterie boards are a great thing to make ahead of time if you’re entertaining, and pull it out when you need it. You can simply cover with some plastic wrap and place in the fridge. Keep in mind this is a short-term solution (recommend a few hours, max). Your crackers / breads will begin to pick up moisture and get soft, and your cut fruits will start to lose their juice.

What should I place on the board first?

Pick a centerpiece item and place that first. For my late-summer charcuterie board, I used the honeycomb as my centerpiece because it was large, but also very beautiful and visually interesting. You could choose for any item to be your centerpiece to build around.

After that, place your bigger items, and then work your way down to smaller items. You can always use those small items to fill in cracks / little spaces that you have left at the end!

Are there rules on what can go next to each other?

There are no set rules! One thing to consider is water content. If you put crackers next to cantaloupe, the crackers are going to get a bit soggy from the melon after sitting for a while, so try to keep some separation with other items just to keep everything crisp and fresh.

How do I keep my board from being super expensive?

The meats on a charcuterie board are often the most expensive item. Just because we didn’t include cheese doesn’t mean that we filled those “holes” with more meat. Firstly, that would get costly, but it would also make your board very heavy for those eating. Use more fruits, nuts, and other items to add balance and lightness (and even better, these items are also not as expensive!).

There is no wrong way to make a late-summer charcuterie board, so just remember to have fun! At the end of the day, it will be delicious. It’s very loose, but I’ve included a quick recipe below if you want to recreate the same late-summer charcuterie board I made. I hope you like it!

Late-Summer Charcuterie Board

A very loose recipe to create a late-summer charcuterie board (without cheese!). Use as much / as little as you need to create the size of board you are looking for!

Print Recipe Pin Recipe

Prep Time 30 mins

Course Appetizer, Snack

Ingredients

Raw honeycomb
Hard salami
Sliced salami
Proscuitto
Cantaloupe
Blackberries
Fresh figs
Green olives
Crackers
Crusty baguette
Balsamic vinegar
Rosemary sprigs

Instructions

Slice and prepare your ingredients: slice figs, slice and peel cantaloupe, slice hard salami, slice crusty baguette, and add balsamic vinegar to a small dish.
Choose your board or surface and place your centerpiece (recommend the honeycomb!) first.
Build around your centerpiece with the large ingredients first. Place your meats, followed by the breads and crackers, and fruits. Place your balsamic vinegar dish and then fill in remaining openings with small ingredients like olives, blackberries, and pistachios. Garnish with rosemary sprigs.

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My Foodtography School Review

by Jessica Vogl September 18, 2021

*This post may contain affiliate links

One year ago, I signed up for Foodtography School and since the next class is coming around, I wanted to share my Foodtography School review! This month, Foodtography School is back for its latest launch and is gearing up to welcome a new class of students. I feel so honored to look back on what has been an incredible year for me! If you’re at all interested in food photography (as a hobby, a side gig, or perhaps you have big business ambitions!), I hope sharing my story and experience will help you in this journey!

If you’re interested in Foodtography School, you can sign up with this link and use code JESS for 15% off!

In my Foodtography School review I’m also sharing a few “before and after” shots which are always fun! There is nothing “bad” about the before photos, but you can really see the progression — particularly in some of the finer details. I think it’s also really interesting to see that even before, I had a sense of the style that I wanted. You can see some interesting compositional elements (repetition, for example), but it’s just captured in such a better way in the “after” photo!

How did you get started?

I started food photography as a hobby a few years ago. I was that person who would take iPhone photos of my food in restaurants and snap pictures of a cake I baked before eating it (perfectly normal, right??). Eventually, I started to think about backgrounds and the items I had in the photo. What surface am I taking this picture on? How does this cutting board look? Do I like this silverware? How is this towel or napkin laying? And to be honest, the feedback I was getting from friends and family was really good! I’ve always loved baking and cooking and I think having a way to show off my creations was really fun for everyone.

When the COVID-19 pandemic hit and we were stuck at home, I began really craving a creative outlet. We were stuck in the house all day, not seeing other people, and the difference between work and home felt like a blurry line. I started looking at YouTube videos and other online sources about food photography and started doing more creative things in the kitchen. I signed up for Little Rusted Ladle’s Master the Art of Food Photography Summit (which was a free event in its first year at the time). The sessions were WONDERFUL! And the photography challenges really sparked for me — pushing me to do things I’d never even thought of.

Not long after that summit, I was craving more and I came across Foodtography School. It’s one of the main food photography courses, and I’d heard about it through others on Instagram — either they had taken it before, or they knew someone who did. I joined the free Foodtography School Masterclass, which was a great way to get some actionable tips and advice (for free!) and gave a peek at what the Foodtography School program looked like. I was hooked! So I signed up and never looked back!

Before Foodtography School (left) and after Foodtography School (right). Same recipe, but the image on the right has a much better understanding of light, composition and styling.

What kind of classes does Foodtography School offer?

Foodtography School offers several different courses for different levels and interests:

Foodtography School is for people who want to treat their photography as an art form, create a standout online presence, and turn their photography into a business. This is the program I took!
Advanced Foodtography School takes the first course a step farther. The course helps you learn subleties in editing, how to develop a more complex grasp on composition, and teaches intricacies of food styling to elevate your photos immediately.
iFoodtography School is for anyone who wants to learn to take better pictures of food with their iPhone!
Restaurant Foodtography School is focused specifically on food photography for restaurants. This is a way to improve your portfolio, establish yourself in your community, and diversify your income.

I took the first Foodtography School and loved it, so this Foodtography School review focuses specifically on that course. I have not taken any of the subsequent courses just yet, but am absolutely still learning and investing in myself. Based on my experience already, I would certainly consider these courses as well!

Who teaches Foodtography School?

Foodtography School was created by Sarah Crawford of Broma Bakery. She’s taught over 6,000 students how to improve their photography through her info-packed online courses. All Foodtography School sessions are taught by her!

Before Foodtography School (left) and after Foodtography School (right). A very similar soup shot, but the image on the right really embraces some darker colors and tones and shows a better understanding of light, styling, and composition.

What do you learn in Foodtography School?

Foodtography School offers 7 units:

Fundamentals of Food Photography
Composition
Light
Branding
Editing
Social Media
Marketing

Each unit includes video sessions, workbooks, and an assignment.

You also receive several bonuses, including 4 styling sections, 3 editing sessions, an editable workbook, and new this year: a section on mastering Instagram Reels! You also get access to the Foodtography School private Facebook group, which has been such a wonderful resource for me. In this group, students will share their work and you’ll provide critiques. It also becomes a community that supports each other long after you’ve finished the sessions. You’ll make some great connections here too!

Do you need a fancy camera to join?

You do not need a fancy camera to join Foodtography School. But you will get the most out of the program if you have a DSLR or other manual camera. If you intend to only shoot photos with your iPhone, then I would recommend iFoodtography School!

Before Foodtography School (left) and after Foodtography School (right). A similar composition, but better understanding of negative space and storytelling!

Dairy-free panna cotta with fresh figs — Before Foodtography School (left) and after Foodtography School (right). A similar composition, but better understanding of negative space and storytelling!

Do you have to stick to a schedule?

No! The course is online and is set up to be a go-at-your-own-pace program. There are weekly assignments and critiques, and you’ll see others going through the program at that pace, but you don’t have to. For me, I went through the program very slowly over several months (other stuff going on, amirite!?). It was still great to see others sharing their work for critique, and then when I did share mine, everyone still shared great feedback and was very engaged. I think everyone really goes through it at whatever pace is best for them!

You also have lifetime access to all of the sessions, so you can revisit as many times as you want, which is really great if you want a refresher on certain areas.

What did you learn in Foodtography School?

I learned a ton and hopefully that has come across in my Foodtography School review! I came into Foodtography School as a hobbyist, and I left Foodtography School with a food photography side gig. And that side gig that might even become something more! Since taking the course, I have worked with brands for food photography as well as recipe creation projects, created an LLC, started sharing recipes on my blog (check one out here!), and recently billed my highest month ever. I feel more confident in my photography and my style and have a much clearer vision of where I want to continue growing.

I credit Foodtography School with opening my eyes to what the possibilities are with food photography and how to turn a nice hobby into a true business. As I continue to grow, I will always go back to the Foodtography School community and friends I’ve made from the program to get feedback on ideas, share wins, and help tackle challenges.

Did you take Advanced Foodtography School?

I just signed up to join Advanced Foodtography School this fall! I’m still getting started with the units, but hope to be able to report back soon on my experience!

How do I sign up for Foodtography School?

If you’re interested in joining Foodtography School (any of the programs), you can sign up with my link here. And to make it even better, use code JESS for 15% off anything on the Foodtography School site!

Hopefully this Foodtography School review has been helpful! Do you have other questions about Foodtography School or my experience? I’d love to help answer them! Feel free to drop a comment below, or reach out to me directly on Instagram. Good luck!

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