Warm Brie with Figs and Pistachio Tapenade

Baked Brie is one of my favorite appetizers, and it’s great to take to a holiday party. My parents make it every year for theirs! 

Baked Brie can come in many forms- in this version Brie is smothered in a fig and pistachio tapenade that includes honey and sea salt (YUM!). My recipe was featured in Better Homes and Gardens’ Holiday Recipes magazine (along with a little interview!), which is out now. Pick up the magazine, or click on over to BHG's Delish Dish blog for more of my photos and the recipe. 

Happy Holiday Party cooking!

Polenta Fries

Polenta Fries are a healthy snack that seem just a little indulgent, and they’re best right out of the oven. I have seen millions of versions of them online, but prefer this slightly breaded recipe for a bit of extra outer-shell crunch. They are great with any dip: marinara, hummus, pesto, spicy mustard, tzaziki….

I buy the pre-cooked tube of polenta and slice the rounded edges off to use for something else.  As always, salt to taste. One egg and a half cup of breadcrumbs is about right for an 18 oz. tube. You could also make your own polenta from scratch, and even mix things in (like feta, olives or sun dried tomatoes?).  Feel free to get creative with the breadcrumb mixture and add in dried herbs or spices. Or cut big triangles to make polenta “steaks” and serve it as an entree. Enjoy!

By Erin Gleeson for The Forest Feast

Thanksgiving Appetizers in Santa Barbara

I’m always looking for easy, tasty holiday party hors d'oeuvres, and these Pesto Puffs were a hit last weekend at my family’s Thanksgiving celebration in Santa Barbara. 

Every year we head to my aunt and uncle’s beach house for a weekend of cooking, eating, and surfing. My job is always to prepare appetizers for everyone to sample as we cook all afternoon. These puffs were easy to make ahead and they work warm or at room temperature. The cheese has a tendency to ooze out a bit when they are baked, so use a baking sheet with a rim. A couple of my cousins were on cocktail duty: there was a big pitcher of spicy Bloody Marys in the morning, and at cocktail hour my cousin walked around with a tray of Manhattans and adorable Apple Cider cocktails garnished with cinnamon sticks. Before dinner, all the ladies take an annual walk to collect flowers, bark, leaves and vines to decorate the table, and then we eat at sunset. When I was in college, I lived just a couple blocks away…ever since then, I’ve decided it’s my favorite place on earth- can’t wait to go back!

View from the deck at my aunt & uncle's house

I have no idea how to cook a turkey (just pretending here!!) I stick to the veggies. Bottom right: my cousin Vanessa passes out Apple Cider cocktails.

Happy Thanksgiving!

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Other holiday party appetizer ideas:

Guacamole Deviled Eggs

Cucumber Caprese Bites

Radishes with Butter

Interview with Half Moon Bay Review

The local newspaper came over to the house recently to interview me and take photos for a lovely article that just came out about The Forest Feast. In it I talk about how the blog and forthcoming cookbook came about. Click on over to the Half Moon Bay Review’s website for the story!

This photo of me is by Charles Russo; the article is by Sonia Myers.

DIY Citrus Menorah for Hanukkah

Hanukkah is one of my favorite holidays because I love the ritual of lighting candles every night. It’s such a nice, cozy way to end each day when the weather is cold outside. When hosting a Hanukkah party, I like to have a few menorahs around the house, so when I need an extra one, I’ll make one out of fruit! This year I am making a citrus menorah. Just slice 4 limes in half and cut the bottom off one orange. Then carve little holes in each, big enough to put a candle in. This edible menorah might not last you 8 days, so you may consider making it on the last night. Happy Hanukkah!

By Erin Gleeson for The Forest Feast