Happy 4th of July! I had so much fun doing this special Independence Day Menu for InStyle Magazine. Click on over to see all 4 dishes I created for a fun outdoor gathering.
Happy 4th!
Almond Banana Fudgiscles
Now that it’s summer, I think it’s fun to have some popsicles in the freezer in case you need a sweet treat. These are super simple and vegan! They just have chocolate Almond Milk, bananas, and almond butter. (You can also use peanut butter if you prefer.) Just blend the 3 ingredients, then pour into popsicle molds or little cups and freeze. If you don’t have popsicle sticks, you can always use a little spoon.
*This recipe makes about 6 (3 oz.) pops.
Enjoy! And happy summer :)
This post is in partnership with Blue Diamond Almond Breeze, but opinions are completely my own- I have been buying their almond milk weekly for years. Thank you for supporting the sponsors that make The Forest Feast possible.
Summer Menu Planning
It’s officially SUMMER! Out here in the woods, we are gearing up for some outdoor entertaining. Here are some Forest Feast favorites from summers past to get you going with your summer menu planning:
ALSO! There are a few more California Forest Feast cookbook events coming up in the Bay Area:
Tonight! June 25th in Santa Cruz, 7pm Bookshop Santa Cruz
Tomorrow! June 26th In Oakland, 6-8pm at Umami Mart
July 14th: A special dinner event at 18 Reasons in SF (tix here)
Aug. 9th in Healdsburg at SHED (workshop at 12pm & signing at 1:30pm)
More info here: theforestfeast.com/cookbook Hope to see you then!
Blueberry Pecan Arugula Salad
In a couple weeks we are heading to Vermont for a family get-together, and I can’t wait to go blueberry picking! Usually it’s so hot that I can’t manage to bake a pie, so instead I love throwing the fresh berries in salads. Click on over to my Better Homes and Gardens post for the full recipe and more photos. Cheers to outdoor summer meals!
Wine and Cheese Party Menu
Yesterday evening Jonathan and I hosted a little wine and cheese tasting garden party for the Jewish holiday of Shavuot (the one where you are supposed to eat dairy- basically, my favorite holiday ever!). A friend brought plums from her tree and it was fun to see the early fruits of the garden, including blackberries that will arrive in a month or two.
I am no wine connoisseur, but I did some research online to find wine/cheese combinations that went well together, and then came up with simple, no-cook appetizer ideas using each cheese to pair with 5 different wines (ranging from bubbly to after-dinner port). I learned that when pairing cheese and wine, it’s best to match similarities in flavor (like a light fruity wine with a light cheese/fruit appetizer) or go for complete contrast, (like a sweet robust port paired with a pungent blue cheese like gorgonzola). It’s fun to take your time and pay attention to how the flavors dance in your mouth! I think they are best enjoyed in this order:
Prosecco: spread camembert (a brie-like) cheese on a toasted piece of baguette, top with a peach slice, and sprinkle with coarse sea salt.
Pinot Grigio: spread fresh whole milk ricotta cheese on a toasted piece of baguette and top with lemon zest and honey. See more details on that recipe in this post.
Pinot Noir: stack a cube of watermelon, a cube of feta and a leaf of mint on a toothpick.
Cabernet Sauvignon: top a slice of sharp white cheddar with a slice of crisp green apple, then sprinkle with honey and black pepper.
Port: put a smear of creamy gorgonzola on a leaf of purple endive and top with a red grape or 2.
Happy summer entertaining!
xx Erin