In a couple weeks we are heading to Vermont for a family get-together, and I can’t wait to go blueberry picking! Usually it’s so hot that I can’t manage to bake a pie, so instead I love throwing the fresh berries in salads. Click on over to my Better Homes and Gardens post for the full recipe and more photos. Cheers to outdoor summer meals!
Apricot Bites
I have just returned from a trip to the New York area for my first book events, to which I have been bringing snacks from the book, like these Apricot Bites! They are simple to make ahead, easy to travel with and great at room temperature- plus, you don’t even really need a napkin or plate!
I had a lot of fun doing a watercolor workshop and signing at Terrain in Westport, CT (see photos above…I made a skirt from my watercolors to wear to the event, and I made Jonathan a shirt with The Forest Feast logo!). Then I did a Q&A/signing at the Food Book Fair in Brooklyn at the gorgeous Wythe Hotel. (The fair continues this weekend with an awesome foodie line-up, if you’re in NYC).
My west coast book events kick off this weekend, with a signing at Omnivore Books in San Francisco on Saturday, plus several more in the Bay Area. Hope to see you there!
x Erin
Workshop photos of me are by Andrea Davidson.
Roasted Rosemary Potato Salad
I love this potato salad recipe because it can be served warm or at room temp, which makes it great for entertaining (or for picnics!). My full post with more photos and the full recipe is on the Better Homes & Gardens website today.
Cheers!
Passover Dessert: Ricotta Mousse Cups
Passover is next week, and I am looking forward to a trip to the east coast to spend it with family in New York (1st night) and Connecticut (2nd night). (Plus, I was able to fit a couple book launch events in!) Feel free to follow along with me on Instagram, @theforestfeast.
This tasty mousse recipe is from my new book, and I think it would be perfect for Passover if you are looking for a dessert idea to end your meal. I had a version of it at a friend’s house for dinner once and had to go home and recreate it! It’s SO easy, and can also be made in a bigger dish instead of individual cups. This recipe serves 4.
Other Passover recipe posts + ideas:
Our Seder in the woods (2012) (with Haroset + Farfel recipes)
Enjoy! And Happy Passover :)
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!
