Happy New Year!

I can’t believe it is 2020! When I can, I like to spend some time during the holidays to take stock of the past year and set some intentions for the New Year. Two women who have inspired me recently in this regard are Gabby Bernstein and Tina Roth Eisenberg.

Tina Roth Eisenberg is the founder of Tattly, CreativeMornings, and a creative co-working space (to name a few!) and I love this talk she gave about the importance of pursuing side projects. Ever since I first heard it a few years ago, I like to go back and listen again when I need a little jolt of inspiration.

Gabby is a speaker and author and I just finished her book, The Universe Has Your Back. It has inspired me to carve out some time to get clear on what I really want to manifest this next year.

Do you have any creative side projects you want to take on in 2020?

And in case you are looking for healthy recipe ideas as we move out of the holidays, I love this Peanut Butter Avocado Shake from my first book!

PEANUT BUTTER AVOCADO SHAKE

1/2 ripe avocado

1 1/4 c (300 ml) milk (I use almond milk)

2 frozen bananas (peel & cut into chunks before freezing)

3 ice cubes

2 T peanut butter

Combine all ingredients in a blender until smooth!

Serves 2

New Year's Brunch ROUND-UP!

In case you’re hosting a New Year’s brunch, I’ve got some easy ideas for you. For brunch, I’ll often look for quiche or tart ideas since they are yummy served warm or at room temperature. This Caramelized Onion Tart was the first ever video on The Forest Feast’s YouTube Channel! In just 2 minutes I take you through the steps of making a simple Caramelized Onion Tart. Note: For full recipe instructions scroll down:

Caramelized Onion Tart (serves 4-6 as a main course)

3-4 medium onions (red, white, or both!)

1 T butter

1 T olive oil

6 eggs

1/3 c cream (milk or half-n-half works, too)

1 sheet of defrosted puff pastry

4 oz. creamy goat cheese (like chevre) at room temp.

2 t chopped fresh rosemary

salt & pepper to taste

Directions:

1.) Roll out the sheet of puff pastry until it fits into an approx. 13x9-inch greased casserole dish or baking pan. Press the pastry into the pan, crimp the edges to form a crust. 

2.) Slice 3 to 4 onions into thin circles. Sauté for about 30 minutes with butter, olive oil and a pinch of coarse salt in a large skillet over medium/low heat. Caramelize the onions- you’ll know they’re done when they become translucent and begin to get a bit golden.

3.) While onions are cooking, beat 6 eggs and 1/3 c cream with a fork in a bowl. Set aside.

4.) Spread the goat cheese all over the bottom of the puff pastry in the pan forming a base layer of the tart.

5.) When onions are done, spread them evenly over the goat cheese “base layer”. Then pour the egg mixture over the onions. Lastly, sprinkle the top with chopped rosemary, and salt and pepper, if you like.

6.) Bake at 350F degrees for about 30 minutes, or until the egg is set and the crust is golden. 

Serve warm. (Lovely with a side salad for brunch or lunch!)

For more New Year’s Eve brunch ideas, check out:

Yellow Squash Ribbon Quiche

New Year’s Wine & Cheese Party Menu

Prosecco with Pomegranate

The Golden Mary (a take on the classic Bloody Mary)

Latke Round-up!

I love a good latke this time of year! It is easy and fun to experiment with different variations of this potato pancake. Latkes are traditional Hanukkah treats because they are cooked in oil and symbolize the miracle of the holiday.

Unless otherwise noted, I like to use Russett potatoes when making latkes since they have less moisture. A non-stick pan can be helpful too!

Here’s a quick round-up of favorite Forest Feast latke recipes:

• Cauliflower Potato Latkes

• Sweet potato Latkes from The Forest Feast cookbook

• Zuchini Latkes

Happy Hanukkah!

Holiday Party: Cava Sangria Punch

I love how pretty this punch bowl recipe looks for a party. It was inspired by our favorite neighborhood cafe in Barcelona while researching The Forest Feast Mediterranean. In Spain, it is typically served in a pitcher but it’s perfect for a party to make it in a bowl

Note: Double the recipe for a mixing bowl or simply add equal parts juice and prosecco (or, like the recipe, add slightly less juice for a less sweet version). You can use any type of fruits that are in season. I used figs, cranberries, persimmons, apples, pomegranates, clementines, star fruit and edible flowers. Slice them thinly so they’ll float. (Tip: the pom seeds only float on top of larger items.)

Check out the video demonstration here.

Cava Sangria

1 bottle Cava or any dry sparkling white wine (750 ml)

2 c white grape juice (480 ml)

Mix in a pitcher with:

1 c raspberries (165 g)

1/2 grapefruit cut into triangles (peel on)

Serve chilled or over ice.

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For more holiday-centric party ideas, you might like:

Green Kale Dip

Holiday Appetizer: The Cheese Ball (video)

Holiday Cocktail Party

The Forest Feast Gift Guide!

With the holidays fast approaching I’m sharing some of my favorite gift ideas for kids, family and friends!

Kids

Joie Fruit & Vegetable Chopper: My kids love to help out in the kitchen while cutting up fruits & veggies with this tool.

The Forest Feast for Kids: Simple and easy recipe ideas that incorporate creative ways to add more vegetables and fruits into your children’s meals.

Hedley & Bennett ‘Tug Boat’ Kids Apron: These aprons are good quality and I love the unisex design. The kid versions are especially cute!

Kids Digital Camera: My oldest loves to take pictures (like his mama!) and this is a fun and affordable starter camera for kids.

The Adventures of Lily Huckleberry in Japan: A beautiful children’s book for bed time stories. Ezra loves it! The beautiful illustrations are by my friend Audrey, and it’s the 2nd in a travel series for kids to learn about new places.

Cooks

Umami Mart Salt Set: This set of 3 finishing salts consists of matcha, umami, and yuzu salts and would make a great gift for fans of Japanese cooking and home chefs. I’m a little obsessed with the Umami Salt and could easily put it on everything.

Cherry Bombe magazine subscription: This biannual indie magazine celebrates women and food and features gorgeous work from chefs, writers. food stylists, photographers, and illustrators.

Home Made in the Oven: This new book by my friend, the Dutch author Yvette Van Boven, has amazing illustrations and delicious ideas.

The Forest Feast Cookbook: My very first cookbook and a New York Times bestseller! Filled with beautiful illustrations and delicious vegetarian recipes.

The Forest Feast Meal Planner & Shopping List: This meal planner is a thoughtful gift for cooks and features watercolor illustrations and a grid to organize meal planning throughout the week. I love that it has a magnetic backing to hang on the refrigerator and a perforated shopping list to take to the store.

Travel

The Forest Feast Mediterranean: My latest book is a great way to bring a taste of the Mediterranean home (especially during the colder winter months!) when in need of a taste of summer or tapas from Spain!

The Forest Feast Notes (Journal): I love to keep a journal during our travels abroad so that I can go back and remember all of the special moments and meals we experienced.

Olive Oil Subscription: This is a great shop in SF’s Noe Valley and they offer several seasonal subscriptions for olive oils and vinegars.

Host

Beeswax Candles: I can never get enough of these toxin-free beeswax candles. They are perfect for dinner parties and/or everyday.

The Forest Feast Gatherings: My second book is packed full of colorful entertaining ideas, pretty spreads, (like this one) and plan-ahead appetizers perfect for dinner parties and celebrations alike!

Fujifilm Instax Mini 9 Camera Bundle: This camera prints photos in a matter of seconds, just like Polaroid cameras did back in the day! This would make a great gift for the host who loves to entertain.

Giving Back

For those who would prefer a donation to a charitable cause (hint: Giving Tuesday is coming up!)…

The Edible Schoolyard Project: Started by Alice Waters in 1995, the mission of the Edible Schoolyard Project is to build and share a national edible education curriculum for pre-kindergarten through high school.

Community Services Agency is near and dear to me, as a local non-profit that fights poverty in my community (and Jon is on the board!). I also buy pottery at their annual Empty Bowls fundraiser every year to use in my photographs.

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Happy Holiday shopping! Please remember to support your local bookstores and shops whenever you can.

Disclosure: The Forest Feast participates in the Amazon Affiliates program and will receive a small percentage if items are purchased through the Amazon links above.