We recently had a house full of guests for a long weekend and I thought it would be fun to bake a coffee cake for a chilly, lazy Sunday morning. Coffee cake is great, because you can cut slices as people rouse and it’s perfect with a cozy cup of coffee or Hot Chaider. Makes me miss warmer days full of hikes and blueberry picking… I used this recipe, which was lovely and moist! The only difference is that I used half whole wheat flour, and I added sliced almonds to the crumble topping. Delicious.
Valentine's Day Menu
Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:
To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates
First Course: Red Valentine Chopped Salad
2nd Course: Red Roasted Carrots
Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.
For Dessert: Spiced Apricots dipped in dark chocolate with chili powder
Cheers!
Israeli Salad with Feta
A couple years ago we spent a month near the beach in Tel Aviv. Most mornings we would walk down to a little cafe and have a version of this salad for breakfast. Yes, breakfast! Sometimes with an egg. So delicious and fresh in the morning. I added the feta for an extra flavor kick.
Enjoy!
Hummus-Tomato Deviled Eggs
Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!
Caramelized Onion Tart
This is The Forest Feast’s first Recipe Video! In just 2 minutes I take you through the steps of making a simple Caramelized Onion Tart. Broadcasting from the deck at our little cabin in the woods…. Happy cooking!
Caramelized Onion Tart (serves 4-6 as a main course)
3-4 medium onions (red, white, or both!)
1 T butter
1 T olive oil
6 eggs
1/3 c cream (milk or half-n-half works, too)
1 sheet of defrosted puff pastry
4 oz. creamy goat cheese (like chevre) at room temp.
2 t chopped fresh rosemary
salt & pepper to taste
Directions:
1.) Roll out the sheet of puff pastry until it fits into an approx 13x9-inch greased casserole dish or baking pan. Press the pastry into the pan, crimp the edges to form a crust.
2.) Slice 3 to 4 onions into thin circles. Sautee´ for about 30 minutes with butter, olive oil and a pinch of coarse salt in a large skillet over medium/low heat. Caramelize the onions- you’ll know they’re done when they become translucent and begin to get a bit golden.
3.) While onions are cooking, beat 6 eggs and 1/3 c cream with a fork in a bowl. Set aside.
4.) Spread the goat cheese all over the bottom of the puff pastry in the pan forming a base layer of the tart.
5.) When onions are done, spread them evenly over the goat cheese “base layer”. Then pour the egg mixture over the onions. Lastly, sprinkle the top with chopped rosemary, and salt and pepper, if you like.
6.) Bake at 350 degrees for about 30 minutes, or until the egg is set and the crust is golden.
Serve warm. (Lovely with a side salad for brunch or lunch!)