Commercial Shoot, Check!

July 25, 2017

Do you ever catch yourself scrolling through Facebook on a Tuesday when you should be doing something more productive? I do! 

 

Well look no further because later in this post, I’m going to show you a super fun recipe for Lemony Lime Sugar Cookies (yum!) that you can easily make at home. So, even though you’re probably sitting on the couch doing nothing, reading this post will make you at least feel productive, win-win! 

 

One of my favorite things about working for Root Cellar Catering are the super cool clients we get to work with. Especially, Cuisinart (cue hand clap). I’ve never met a company who could make me fall in love with kitchen appliances, until I met Cuisinart. Seriously. Check out their new, Cold Brew Coffeemaker, it's my new favorite item in the kitchen.

 

Root Cellar Catering has been working with Cuisinart for almost three years, and it’s a match made in heaven. If you take the Cuisinart Team and add the Root Cellar Team, we equal a serious force to be reckoned with. 

 

Every few months both teams come together for an all-day production shoot. It typically occurs whenever Cuisinart has a new product or whenever they want to do a recipe video. This is where our amazing food comes into play. Have you seen those Tasty videos floating around the web? Well, we do something similar but our food is more healthy and organic aka better! 

 

 

Marie’s passion for healthy eating and the knowledge that comes with it has led her to become a warrior in the kitchen. She was also made to be on camera. Marie was in a few commercials for Cuisinart because not only is she amazingly talented with food but she also looks phenomenal through a camera lens!

 

A couple weeks ago, we gathered together at a beautiful home in Del Mar. Huge, orange and yellow fish were literally swimming around in a pond in the center of the front yard (whaaaaat). I considered moving in a total of 7 times while I was there, true story. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Anyways, for three days I was able to call this place my office. We did an awesome video shoot for a few of Cuisinart’s new products, and on the last day we were a part of their commercial. Marie was outstanding (of course). The second the camera hit her face, she lit up and became a phenomenal actress. 

 

Using Cuisinart's new Food Spiralizer, we “spiralized” lots of veggies to create some amazing dishes. 

After some quick shots at the house, we took operations to the beach because why not? 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stay tuned for the full commercial video! We will be posting soon to our Facebook & Instagram!

 

Oh ya, here's the recipe I promised all of you! (Look at me getting side tracked as I write this) 

 

INGREDIENTS

4 cups all-purpose flour

2 teaspoons baking soda

1⁄2 teaspoon salt

1⁄2 cup (1 stick) unsalted butter, cut in 8 pieces

21⁄2 cups granulated sugar, divided

1⁄2 cup Lyle’s Golden Syrup® (may use light corn syrup)

2 large eggs

zest of 1 lemon (bitter white pith removed), finely chopped

zest of 1 lime (bitter white pith removed), finely chopped

1 teaspoon lemon extract

1 teaspoon lime extract

 

INSTRUCTIONS

Preheat oven to 350°F. Line baking sheets with parchment. Place the flour, baking soda, and salt in a medium bowl. Use Speed 1 to blend and aerate, 20 seconds. Reserve. Place the butter and 2 cups of the sugar in a large bowl. Use Speed 1 to blend, 30 seconds. Cream until light and fluffy using Speed 3, 11⁄2 minutes. Add syrup, eggs, and zests. Mix on Speed 2 for 30–40 seconds until smooth. Add extracts; mix on Speed 1 for 30 seconds. Using 11⁄2 tablespoons of dough, shape into round balls and dip in remaining sugar to coat. (For ease and speed, use a number 40 ice cream scoop.) Arrange balls on parchment-lined baking sheet 21⁄2 inches apart. Press each ball gently with the bottom of a flat glass. Bake in preheated 350°F oven for 10–12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container.

 

Tip: to chop zest easily, place zest in work bowl of a Cuisinart® MiniPrep Plus with 1⁄4 cup of the sugar from the recipe. Pulse on chop 10–15 times, then process continuously until finely chopped, 30–40 seconds.

 

And the video to go with it!

 

Locally Yours,

 

-Root Cellar Team

 

 

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