honey

Apple & Honey Galette

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Have I told you that The Forest Feast cookbook is out in other languages now? Yes! It’s out in German and Dutch (and more languages coming soon!)

Since tonight is the beginning of the Jewish New Year (Rosh Hashana) and it’s traditional to eat apples and honey, I though I’d share this simple dessert recipe from the book, which was a favorite on my blog: an Apple & Honey Galette (or Appel & Honing Taart or Apfel-Honig-Galette!)

Enjoy and Shana Tova!

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You might also like:

Honey Cake

Round Pomegranate Challah

Apple Herb Galette

Stuffed Baked Apples

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Rosh Hashana, the Jewish New Year, is this week and I am planning our holiday menu! We are hosting a big dinner at the cabin on Friday and I am planning to make baked apples for dessert. Growing up in the apple orchard, we made these when I was little and they remind me so much of Fall. You can really fill them with anything, but I usually do a mixture of butter, dried berries, raisins, dried chopped figs, nuts, cinnamon and brown sugar. Stir all the ingredients together, spoon them into cored apples and bake at 350 degrees F, for about an hour. (I do an hour and 15 minutes to get very soft apples). Serve warm drizzled with honey alongside vanilla ice cream.

For more photos and the full recipe check out my post for Better Homes and Gardens today. 

L'shana Tova! (Happy New Year!)

Lemon Ricotta Crostini

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We had a deck party last weekend and I made a batch of these Lemon Ricotta Crostini- they were a hit! And they were sooooo easy to make. Just slice and toast a baguette, and top the slices with ricotta, a drizzle of honey and a pinch of freshly grated lemon zest. Top with a pinch of coarse salt and serve!

By Erin Gleeson for The Forest Feast

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I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. (If you don't have time, you can also just use a can of pumpkin purée.) Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! Sprinkle a little cinnamon on top before serving.

Happy Halloween!

By Erin Gleeson for The Forest Feast

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The Jewish holiday of Rosh Hashana starts today which marks the beginning of the New Year on the Jewish calendar. To sweeten the New Year it is traditional to eat apples and honey and round foods which signify the annual cycle. To kick off the High Holidays, we have a couple of big meals with friends and family and this year I am making this apple and honey galette. It’s an easy dessert and you only need 2 apples! You can really use any kind of soft cheese, but I used brie. Serve it warm or at room temperature.

L'Shanah Tovah (Happy New Year!)

By Erin Gleeson for The Forest Feast