Gorgonzola Grapes

My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails!

By Erin Gleeson for The Forest Feast

Pesto Deviled Eggs

Pesto Deviled Eggs! A fun appetizer when entertaining (or on your own while cooking dinner with a martini!). The avocado replaces some of the mayo and yolk in the filling so they are creamier and lighter. More photos and the full recipe are in my Guest Recipes post in Anthology Magazine this week.

By Erin Gleeson for The Forest Feast

Roasted Potato + Green Bean Salad

For warm weather gatherings, I love making a roasted potato salad served at room temperature. I buy the mini potatoes, roast them in advance with olive oil, salt and pepper, then toss them with any mix of herbs, arugula, green beans, sliced almonds, pine nuts, olives, feta, vinaigrette, marinated artichokes, pesto…etc! It comes together quickly and is a filling vegetarian option on the BBQ buffet.

Roasted Potato + Greenbean Salad

serves 4-6

40 mini potatoes

10 garlic cloves (optional)

2 c (or 2 handfuls) greenbeans or snap peas, ends trimmed and sliced

1 small bunch (or a big handful) of fresh cilantro, coarsely chopped (some stems are ok)

your favorite vinaigrette, or rice vinegar mixed with my FF x PRMRY finishing olive oil

Toss the potatoes (plus garlic cloves if you wish) in olive oil and salt and roast at 450F for 20-25 minutes, until a fork goes in easily. If the potatoes are bigger than bite size, slice them. The size of the potatoes will determine cooking time so keep an eye on them. When they’re done, allow them to cool in a big mixing/salad bowl.

Once cooled, add the other ingredients and toss. Enjoy at room temperature.

*If you’re making this several hours in advance, wait to add the cilantro and dressing until it’s time to serve.

Blackberry Negroni

Blackberry season is just ending here in the woods, but I can still find a few on the bushes just off our deck. I was shooting a new restaurant in Napa recently that features a Negroni on their menu and I thought, oh!, what a lovely end-of-summer cocktail. 

A traditional Negroni is garnished with an orange twist, but since there aren’t many oranges around here these days, I garnished mine with a few blackberries…and I’ll say, it’s pretty delish!

Blackberry Negroni: Equal parts Gin, Campari and (sweet/red) Vermouth. I stirred mine in the mixing glass you see above from Umami Mart. Serve it chilled or on the rocks. Garnish with a blackberry and sip outdoors when the sun is getting low and golden!

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More warm-weather drink ideas: Nectarine Campari Soda, Strawberry-Maple Fizz, Blackberry Shrub Mocktail.

Sesame Edamame Salad

I am really excited to be this month’s featured “Guest Recipes” blogger for Anthology Magazine. I will be contributing a new seasonal vegetarian side dish each week, posting on Thursdays. Week 1 is this Sesame Edamame Salad. For the full recipe and more photos, click here to see it on the Anthology Magazine website.  Bon Appetit!

By Erin Gleeson at The Forest Feast