Postcard from New York

I just got back from the most lovely weekend in New York City. A dear friend from college is getting married this summer so we threw her a “Spice Shower” dinner party in our friend’s backyard in Brooklyn. It was a warm evening so we passed out fans (which we needed!!) and served summery drinks.  We made Basil Lemon Cocktails with basil syrup, vodka or gin, seltzer and a lemon slice (for the basil syrup, just make some simple syrup and toss it in the blender with fresh basil). Each guest brought a different spice in a jar and a favorite recipe to go with it for our bride-to-be. We served spicy foods like jalapeno poppers (her favorite) along with cheese, spicy cured olives and salami from Brooklyn Larder. Fireflies twinkled as we ended the evening with stories, toasts and an ice cream parfait with berry compote.

The rest of the weekend was also tasty, and I documented my adventures on Instagram (@theforestfeast)- croissants for brunch at Balthazar, a Mister Softee cone while shopping, a cheese stuffed portabello “burger” from Shake Shack, a glass of sparkling rose wine on the top floor of Bergdorf’s overlooking Central Park, and plantain black bean quesadillas from Rockaway Taco during a day at the beach. Until next time!

By Erin Gleeson for The Forest Feast

Peach Salad

A savory summer salad- refreshing flavor combination!

by Erin Gleeson for The Forest Feast

Summer Evening at the Farmer's Market

I love this time of the year when farmers markets start happening in the evening downtown. There’s nothing better at the end of the day than a stroll through the market, basket in hand, the smell of fresh fruit and herbs in the air. After a recent visit to our local farmers market, we stopped off for a walk in the now golden Bay Area hills, before heading home to make Red Roasted Carrots and a Chard Quiche for dinner.

Hope you have time to make it to your local farmers market this weekend!

Artwork & Recipe by Erin Gleeson for The Forest Feast

Prosciutto e Melone

While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito!

by Erin Gleeson for The Forest Feast

Strawberry Caprese

Very excited to have my Strawberry Caprese recipe featured as a double page spread in the current issue of Edible San Francisco Magazine! This salad is so simple and summery- try it with a glass of crisp, cold white wine. The magazine’s Summer issue is fantastic- it hits the shelves early next week, but in the meantime you can see the online version here.

Strawberry Caprese photos, recipe and illustration by Erin Gleeson for The Forest Feast

Edible Magazine cover image (top left, berries & cherries) by Kimberley Hasselbrink