Pomegranate Campari and Soda

I recently got a Soda Stream seltzer maker and have been using the buzzonkers out of it! I drink a lot of seltzer in general, so using this saves a lot of plastic (and tap water can magically become bubbly whenever I please!) I also love fizzy cocktails, like this simple Campari and Soda, which I drank often when I was studying art in Italy in college. The pomegranate garnish is an alternative to the usual slice of orange. Campari is a type of bitter, so if you’re more into sweet things, try adding a splash of OJ. Cheers!

By Erin Gleeson for The Forest Feast. *This post was sponsored by Basics Plus / Soda Stream but opinions are my own. (Seriously- wish I would have bought one of these years ago! Love it.)

Beet, Onion and Eggplant Stack

This is a fun way to present roasted vegetables and it’s super easy! Just try to find eggplant, beets and onions that are approx the same size around, so the circles match up when stacked. Use a generous amount  of olive oil when roasting, plus salt and pepper to taste. You may need to take the eggplant out of the oven a little early (it cooks faster than the  other 2). Top each stack with a heaping spoonful of pesto. The recipe above serves about 4 people and works warm or at room temperature.

By Erin Gleeson for The Forest Feast

Ivy Berry Arrangements

Having little floral arrangements around the house makes me smile when I walk by them. But since buying flowers regularly can get pricey, I try to pick little bits and bobs outdoors when I can to brighten up our home. Even just a sprig of green in a jar can look great! Ivy covers the redwood trees out back and in the spring the ivy berries begin to come out. They are not edible, but they are so lovely that I  arrange them in old mason jars and bottles for the dining room table. They last a long time in water, and when they ripen a bit they turn dark purple.

Photos by Erin Gleeson for The Forest Feast

Olive Pastry Bites

How cute are these? Just wrap stuffed olives (that you have dried off with a paper towel) in puff pastry and sprinkle with parmesan before baking. You can use olives stuffed with anything- pimento (like above), blue cheese, garlic, almonds etc…For more photos and details click on over to my Better Homes and Gardens post today.

Artwork by Erin Gleeson, recipe adapted from BHG

Cocktail Party Menu

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!

By Erin Gleeson for The Forest Feast