I am excited to now be blogging for Better Homes and Gardens and my first post on their Delish Dish column is up today! My posts will go up every 2 weeks and will feature BHG recipes, like these Spiced Apricots in Dark Chocolate. I took several other photos of this dish, so check out the post to see the others!
Artwork by Erin Gleeson. Recipe by BHG.
I am thrilled to announce that THE FOREST FEAST COOKBOOK will be out in Spring of 2014!! It will contain 100, mostly new vegetarian recipes, with my hand lettering, watercolors and photography. The book will be published by Stewart, Tabori & Chang, an imprint of Abrams. I am so excited to be working with Dervla Kelly from Abrams and am immensely grateful to my agent Alison Fargis. Many thanks to everyone who has been following The Forest Feast, I could not have done it without your support! More recipes to come this week….Happy feasting!
I will be having an exhibition of artwork from The Forest Feast in Oakland at Umami Mart in 2 weeks, so excited! The show opens on Thursday, November 15, and there will be a reception from 6-9pm that night. We’ll be serving The Forest Feast’s signature cocktail, The Skylonda, and work will be for sale! Lots of fun holiday gift ideas, from recipe cards to small fine art prints.
For those of you in the Bay Area, hope you can join us! Save the date!
xx, Erin
The Umami Mart Shop imports high-quality kitchen, table and barware from Japan (and beyond the galaxy) for your cooking, eating + drinking pleasure. 815 Broadway, Oakland, CA 94607
Feeling a little blue here in the woods today thinking of everyone on the east coast who is dealing with the mess that Sandy left. I am so glad to hear my friends and family are safe but I know there are many people who have been really devastated by this storm. If you’d like to help, click here to donate to disaster relief through the Red Cross.
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. (If you don't have time, you can also just use a can of pumpkin purée.) Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! Sprinkle a little cinnamon on top before serving.
Happy Halloween!
By Erin Gleeson for The Forest Feast
