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.

The Fritz

My husband’s uncle had a big birthday bash at Red Rooster in Harlem over the weekend and we were so sad to miss it! In his honor, I created an illustration with a recipe for his favorite drink, the Fritz. Equal parts gin and vodka with cocktail onions- this guy doesn’t mess around! The drink recipe was displayed on the bar for guests to try and printed out as a party favor. Red Rooster is such a fun New York spot. I have had the honor of photographing Marcus and his delicious food a few times. Above is a photo I took of him at The James Beard House back in 2009. Cheers and Happy Birthday, Uncle Fred!

By Erin Gleeson for The Forest Feast

Rosemary Mushroom Skewers

Rosemary Mushroom Kebabs are great on the BBQ or you can roast them in the oven. Using rosemary sprigs (instead of wooden or metal skewers) will herb-infuse your vegetables as they cook. I stacked mushrooms, marinated tofu and bell peppers on mine- but you can literally put anything on them, even meat. If you can find a rosemary bush, it’s preferable to pick the sprigs yourself, as the stems will be heartier than the store bought kind, and easier to poke through veggies. Cut veggies big, so they won’t fall apart as you “string” them.  Remember certain items cook faster than others, so separate them onto different kebabs if necessary. Serve your results on top of rice, or alone with a (yogurt? tahini?) dipping sauce.

By Erin Gleeson for The Forest Feast

Zatar Flat Bread

Zatar (sometimes za'atar) is a lovely Middle Eastern spice made up (usually) of a blend of salt, sumac (a tart red dried fruit powder), sesame seeds and thyme. I roll out some store bought pizza dough (from Trader Joe’s) and drizzle it with lots of olive oil. Then sprinkle with a good amount of zatar and a pinch of sea salt. Bake on a cookie sheet until brown on the bottom and then rip off pieces to dip in a bowl of thick greek yogurt that’s been sprinkled with a bit more olive oil and zatar. Enjoy!

By Erin Gleeson for The Forest Feast

Orange Avocado Salad

This citrus salad is easy and pretty!

Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt.

About one avocado and one orange per person should do. For a group, multiply the recipe and display on a platter. I sliced the avocados around the middle (not lengthwise as usual) to make nice little circles the size of the orange slices. Add more or less of an herb sprinkling, according to your taste. Enjoy cold or at room temp!

Photos and Illustration by Erin Gleeson for The Forest Feast