Featured in the Oprah Magazine, Self Magazine, InStyle Magazine, PBS Food, People Magazine, the Huffington Post Taste and more, The Forest Feast Cookbook has been a massive hit since launching earlier this year. I had the pleasure of reviewing the book and decided to make a brunch of it. My hubby and I chose our favorite recipes from The Forest Feast Cookbook and prepared them for our friends. Honestly, I like eating but I’m not always game for the epic adventure of recipes and post-cooking kitchen clean-up. So naturally, the recipes I picked seemed simple to do and, most importantly, looked delicious and healthy. Full disclosure, I’ve had the pleasure of watching The Forest Feast turn from a simple blog in its beginning stages to an online destination for chic entertaining and good food, courtesy of the author and photographer, my cousin, Erin Gleeson. Erin moved from New York City to the woods of Northern California and started theforestfeast.com to document her cooking adventures. Almost immediately, readers were drawn to her beautiful imagery and easy, yummy recipes straight from the deck of her cottage in the woods. First, I’ll show you images of our brunch adventure. Be sure to read to the end for a peek inside The Forest Feast Cookbook and some of my favorite recipes and images from her blog.
We decided to make about 5-6 dishes. We tried the Asparagus Tart, Curried Crispy Carrots and Baked Kale Egg Cups. I’m yet to see a recipe in the book with more than 6 steps which I LOVE. I loved the Asparagus Tart because it’s a great brunch food that’s so easy to make. Just spread a thin layer of soft cheese on the surface of defrosted puff pastry, pour a beaten egg evenly over it and lay 15 raw asparagus stalks over the eggs. Sprinkle with pine nuts, capers, garlic powder, dried Italian herbs and salt and pepper. That’s it! We stuck it in the oven for 20 minutes and pulled it out when it was crispy brown. It was so delicious! The Curried Crispy Carrots were also super easy. This one needs to be watched in the oven, though. You want them to be just a tad bit golden and crispy. 30 minutes is usually sufficient. This is a great snack to munch on. I almost ate all before our friends came over. The Baked Kale Egg Cups were also a hit. They’re a creative substitute for omelettes or quiche.
The dishes above are from left Asparagus Tart, Butternut Caprese and for dessert, Melon Cake. I especially loved the Melon Cake. It’s slices of cantaloupe, honey dew and watermelon stacked on top of each other with a delicious Greek yogurt filling, topped with sliced almonds and honey. The kids LOVED this one! It’s the healthy version of a regular cake and a great way to make fruit more attractive to kids.
For drinks, we tried the Cucumber Spritzer and Cherry-Tomato Michelada. Each took less than 5 minutes to prepare and were so perfect for a hot summer day. I even got the guys to drink the Cucumber Spritzer and they loved it.
My pictures don’t do the book justice so here are a few shots from The Forest Feast Cookbook and blog.