Top pieces of (toasted?) baguette with a dab of cream cheese, a spoonful of fig jam, a thin slice of sharp cheddar and a small sprig of fresh thyme. Delish! These are lovely with a sunset cocktail like The Skylonda. Enjoy!
By Erin Gleeson for The Forest Feast
Rosemary Roasted Beets! So simple and delicious- a winter classic. For more photos and the full recipe, check out my post on the Better Homes and Gardens website.
Recipe by BHG, Photos and artwork by Erin Gleeson for The Forest Feast.
For a year in college I studied art in Italy’s culinary capital, Bologna. I lived with 4 Italian girls who made endless variations of pasta and always had homemade chili oil on hand. It’s basically just olive oil and red pepper flakes- you can add whole dried peppers to the bottle if you have them (my parents grew and strung these for me last summer). Most restaurants in Bologna had some sort of spicy oil available as well and I grew to really love the stuff! It’s easy to make and makes almost everything better, especially cheese pizza. Do watch out though as it gets spicier over time! If it becomes too spicy, you can dilute it with more oil.
By Erin Gleeson for The Forest Feast
These tasty little phyllo cups are simply filled with a piece of Brie and some caramelized onions with thyme. Some grocery stores carry pre-made phyllo cups which make it even easier. Sauté the onions in butter first , slowly, to get them golden brown. One large onion and a 6-oz wedge of Brie makes about 8-12 onion bites in a regular muffin tin, or more if using a mini muffin tin.
Great for entertaining! Enjoy!
By Erin Gleeson for The Forest Feast
Have you ever seen how Brussels sprouts grow? They are so beautiful! I recently came across this field of them not too far from us, in Half Moon Bay, where there is so much gorgeous farmland on the sea. I got some Brussels sprouts in my CSA box this week so it inspired me to come home and make this.
ROASTED BRUSSELS SPROUTS WITH VEGGIE SAUSAGE & GOLDEN RAISINS
serves 4
You’ll need: Brussels sprouts, veggie sausage, golden raisins, olive oil, salt and pepper
Take 3 big handfuls of Brussels Sprouts and halve them. Lay them out on a baking sheet and sprinkle generously with olive oil. Sprinkle with salt and pepper and roast at 425F for about 20-25 minutes, just until the start to get browned and crispy on the edges. This differs oven-to-oven, so just keep an eye on it after about 15 minutes. The magic is in the crispy bits so don’t take them out too soon. Some parts can be a bit blackened.
Meanwhile, pan fry slices of veggie sausage in olive oil until slightly browned. Add the Brussels when they come out of the oven and toss with a handful of golden raisins, just until warm. Add a bit more olive oil, salt and pepper to taste and enjoy!
Recipe and artwork by Erin Gleeson for The Forest Feast
