Thanksgiving Appetizers in Santa Barbara

I’m always looking for easy, tasty holiday party hors d'oeuvres, and these Pesto Puffs were a hit last weekend at my family’s Thanksgiving celebration in Santa Barbara. 

Every year we head to my aunt and uncle’s beach house for a weekend of cooking, eating, and surfing. My job is always to prepare appetizers for everyone to sample as we cook all afternoon. These puffs were easy to make ahead and they work warm or at room temperature. The cheese has a tendency to ooze out a bit when they are baked, so use a baking sheet with a rim. A couple of my cousins were on cocktail duty: there was a big pitcher of spicy Bloody Marys in the morning, and at cocktail hour my cousin walked around with a tray of Manhattans and adorable Apple Cider cocktails garnished with cinnamon sticks. Before dinner, all the ladies take an annual walk to collect flowers, bark, leaves and vines to decorate the table, and then we eat at sunset. When I was in college, I lived just a couple blocks away…ever since then, I’ve decided it’s my favorite place on earth- can’t wait to go back!

View from the deck at my aunt & uncle's house

I have no idea how to cook a turkey (just pretending here!!) I stick to the veggies. Bottom right: my cousin Vanessa passes out Apple Cider cocktails.

Happy Thanksgiving!

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Other holiday party appetizer ideas:

Guacamole Deviled Eggs

Cucumber Caprese Bites

Radishes with Butter

Interview with Half Moon Bay Review

The local newspaper came over to the house recently to interview me and take photos for a lovely article that just came out about The Forest Feast. In it I talk about how the blog and forthcoming cookbook came about. Click on over to the Half Moon Bay Review’s website for the story!

This photo of me is by Charles Russo; the article is by Sonia Myers.

DIY Citrus Menorah for Hanukkah

Hanukkah is one of my favorite holidays because I love the ritual of lighting candles every night. It’s such a nice, cozy way to end each day when the weather is cold outside. When hosting a Hanukkah party, I like to have a few menorahs around the house, so when I need an extra one, I’ll make one out of fruit! This year I am making a citrus menorah. Just slice 4 limes in half and cut the bottom off one orange. Then carve little holes in each, big enough to put a candle in. This edible menorah might not last you 8 days, so you may consider making it on the last night. Happy Hanukkah!

By Erin Gleeson for The Forest Feast

Spiced Pomegranate Apple Cider

On my recent trip to Spain, I bought these adorable Moroccan tea glasses in Granada, sold all over the city because of its Moorish history. I drink a lot of tea during the week, but when hosting a holiday party, I like to make a big pot of cider. It makes the house smell so cozy as guests walk in.

Did you know that the word granada means pomegranate in Spanish?! I learned this as I saw pomegranate trees full of fruit growing all over the Granada- so amazing. Because of this, I was inspired to add fresh pomegranates to cider. I simmered apple juice, pomegranate juice and spices, then garnished each cup with fresh pomegranate seeds and an apple slice decorated with cloves. I think this would be a fun after-dinner drink on Thanksgiving Day to cozy up by the fire with (plus, it can be spiked with bourbon for the adults!).

For the recipe, click on over to my full post (with more photos!) on the Better Homes & Gardens website.

Cheers…And Happy (almost) Thanksgiving!

Photos & Illustration by Erin Gleeson

Pepper Farm to Palace Table

I had an amazing assignment recently for Edible San Francisco Magazine that sent me to a pepper farm in East Palo Alto and a Palace in San Francisco.

You would have never guessed there was a farm behind this modest, suburban East Palo Alto neighborhood, a block behind Ikea! David Winsberg at Happy Quail Farms has a huge greenhouse growing many varieties of peppers behind his home (many of which are sold to restaurants nation-wide), and a couple other plots in his neighbors’ backyards nearby. The housing lots in that neighborhood were originally subdivided into one-acre parcels, leaving several long-time tenants with a lot of extra land. David and his family have been there long enough that they have made friends with neighbors who allow them to grow peppers on the parts of the unused property. 

David took me through a neighbor’s gate, behind her house and into yet another hidden farm plot where he grows peppers for chef Manny Torres-Gimenez's restaurant, The Palace, in San Francisco. Manny grew up in Venezuela cooking with Aji Dulce peppers which are surprisingly hard to find (or grow!) in California. David has mastered the technique and now produces them specially for Manny.

David picked these Aji Dulce peppers and I took them (that same afternoon) to Manny at The Palace where he cooked up this amazing dish called “What Came First? : Quail Three Ways”. I can’t wait to go back and dine at The Palace!

By Erin Gleeson for Edible SF

Also from this series:

*Namu Farm to Namu Table (Korean comfort food sourced by a farmer named Kristyn near Oakland)

*Farm to Rich Table (Annabelle, a farmer in Bolinas, CA, grows chicory for Rich Table restaurant in SF)