The Fritz

My husband’s uncle had a big birthday bash at Red Rooster in Harlem over the weekend and we were so sad to miss it! In his honor, I created an illustration with a recipe for his favorite drink, the Fritz. Equal parts gin and vodka with cocktail onions- this guy doesn’t mess around! The drink recipe was displayed on the bar for guests to try and printed out as a party favor. Red Rooster is such a fun New York spot. I have had the honor of photographing Marcus and his delicious food a few times. Above is a photo I took of him at The James Beard House back in 2009. Cheers and Happy Birthday, Uncle Fred!

By Erin Gleeson for The Forest Feast

Eggplant "Tacos" with Cilantro & Brie

These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.

I could eat a whole plate of these….Enjoy!

Watermelon Salad

Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx ¼ c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad!

By Erin Gleeson for The Forest Feast

Peach Ricotta Tart

I was so happy to have this recipe featured yesterday on a website I love, A Cup of Jo, as “The Best Peach Tart You’ll Ever Have”!. This peach tart (technically a galette) is simple, pretty and delicious! Just roll out one store bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.

You’ll need: 1 (pre-made) crust, 2 to 3 peaches (no need to peel), 1 small tub ricotta, cinnamon, sugar, olive oil, sea salt. Bon appetit!

by Erin Gleeson for The Forest Feast

Summer in the Woods

The garden is beginning to fruit and the berries are ripening on the vine. As the afternoon sun pours into the cabin, we prepare for a meal outdoors.

By Erin Gleeson for The Forest Feast

Photo of Erin in the kitchen is by Hank Jacobs