There’s a little Jewish holiday tonight and tomorrow that is called Tu Bishvat. It’s often called the “new year of the trees” and is sort of like Jewish Earth Day. Traditionally people eat 15 kinds of fruits and nuts and drink 4 glasses of wine…then you go outside and plant a tree (who doesn’t love that?!)! Tonight at our shabbat dinner we are drinking “The Feast” wine and I am making these apricots for dessert. Cheers! And happy weekend!
By Erin Gleeson for The Forest Feast
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
