Ginger Cookies

In the Fall (or anytime, really) I love the flavors of warm spices like cinnamon and cloves… Chai tea, Cider (or Chaider!) on a foggy morning- so cozy and comforting. Add some spiced ginger cookies, and I am set! Last night we had them on the deck with a cocktail at sunset. So very Fall!

I found this great recipe for chewy Ginger Cookies in the new Better Homes & Gardens Baking Cookbook. Click on over to my full post on their website for the recipe and more photos. It’s a good one!!

By Erin Gleeson, The Forest Feast

Pear Sauce

Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute.

There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce.

By Erin Gleeson for The Forest Feast

Roasted Sunchokes

Sunchokes (a.k.a. jerusalem artichokes) are a gnarly looking vegetable, but quite tasty! They are similar to potatoes, but less starchy. This roasted combo goes great with soup on a winter day.

Photos and illustrations © Erin Gleeson www.theforestfeast.com

Persimmon Pear Cake

This Persimmon Pear Cake is a nice twist on the traditional pumpkin bread. It’s denser than cake, which is why you don’t need icing. Peel, cube and cook persimmons and pears in a small pot on the stove (add a bit of butter and water to get it simmering).  Mash it up until you get about 1 cup of puree (depending on the size of the fruits, you may need another persimmon or pear). Combine this fruit mixture with all the other ingredients and bake in a round spring form pan. A light drizzle of honey, plus nuts if you like… and serve it warm!

Photos and Illustrations © Erin Gleeson

Mushroom Quinoa Risotto

Foragers, alert! Mushrooms are everywhere right now. I was in Santa Cruz recently and met a forager who showed me all the edible mushrooms he’d found on his walk and gave me tips on how to spot them. Often they are just little bumps under leaves…who knew!? Most of the ones he pointed our were types of Russula mushrooms. For this Mushroom Quinoa Risotto recipe I used Oyster mushrooms.

As always, forage with an expert and use an identification book. Be sure to check with an expert before eating anything. Happy hunting!