I’m joining the The Novel Bakers with The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods by Erin Gleeson
Join us this week as we step into the magical world of Erin Gleeson, food blogger, artist, photographer and cookbook author of The Forest Feast. . .
Jain found this cookbook for The Novel Bakers to play with this week! I’m a sucker for cookbooks with lots of beautiful photos and this one fits the bill, since every recipe has a full-page photo along with an easy to follow format, with the ingredients and directions on the opposite page with minimal text.
“Erin Gleeson made her dream a reality when she left New York City and moved into a tiny cabin in a California forest in order to be closer to nature. The natural beauty of her surroundings and the abundance of local produce serve as the inspiration for The Forest Feast, based on her popular blog.”
“Most of the book’s 100 wholly vegetarian recipes call for only three or four ingredients and require very few steps, resulting in dishes that are fresh, wholesome, delicious, and stunning. Vibrant photographs, complemented by Erin’s own fanciful watercolor illustrations and hand lettering, showcase the rustic simplicity of the dishes. Part cookbook, part art book, The Forest Feast will be as comfortable in the kitchen as on the coffee table.”
This cookbook is a feast for the eyes with its deliciously photographed recipes and hand-painted illustrations added for a dash of artistry and a pinch of whimsy!
And would make a great gift for a new cook with the easy to follow directions and recipes with a minimal ingredients.
While the recipes are vegetarian, many would work as sides for an entrée and are designed for entertaining that can be served at room temperature.
Appetizers, cocktails, salads, vegetable dishes and sweets with emphasis on fresh, colorful produce and ingredients.
There was plenty to choose from and for novel baking in this cookbook, but I have to admit that I did more foraging than feasting this week. . . (oops ;)
Searching for leaves, moss, ferns, and acorns for this book as inspiration rather than ingredients.
It gave me the excuse to play outdoors and enjoy the fleeting fall color in our wee bit of woods . . .
And to harvest some fall foliage to enjoy. . .
Along with some crisp fall weather before the artic blast arrived.
We feasted on one of the recipes in the ‘sweets’ category,
Chocolate Ricotta Mousse Cups.
4 Ingredients and easy to make to satisfy your inner chocoholic!
Melt 4 oz of chocolate (dark, milk or semi-sweet) using your preferred method, in a double boiler over hot water or in the microwave. If using the microwave, break into small pieces and heat chocolate at 50 percent power for 1 to 11/2 minutes. Remove and stir, returning to microwave and repeat, stirring every 20 seconds to avoid scorching. When only small bits of chocolate remain, remove and continue to stir until completely melted.
Add 2 cups ricotta cheese, 1/2 teaspoon cinnamon, 1 tablespoon brown sugar and melted chocolate to a food processor.
Blend everything together in the processor for about 30 seconds. Chill in refrigerator several hours. It’s even better refrigerated overnight.
Serves 4, along with most of the recipes in the The Forest Feast.
Serve with whipped cream, chocolate shavings, slivered almonds,
a pirouline wafer cookie if desired. . .
And maybe a bird or two :)
Chocolate Ricotta Mousse
Satisfy your inner chocoholic with this no bake easy-to-make dessert that requires only four ingredients!
- food processor
- 4 oz. chocolate, melted dark, milk or semi-sweet
- 2 cups ricotta cheese
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar
- Melt 4 oz of chocolate (dark, milk or semi-sweet) using your preferred method, in a double boiler over hot water or in the microwave.
- Add all ingredients to a food processor. Blend together for 30 seconds.
- Chill in refrigerator two hours up to overnight for best flavor.
- Serve with whipped cream, chocolate shavings and slivered almonds if desired.
If using the microwave to melt chocolate, break into small pieces and heat chocolate at 50 percent power for 1 to 1 1/2 minutes. Remove and stir, returning to microwave and repeat, stirring every 20 seconds to avoid scorching. When only small bits of chocolate remain, remove and continue to stir until completely melted.
Foraging & Feasting Details:
Bird Tray, HomeGoods
Transferware Plate / Bountiful-Brown by Ridgway
White Bird Dish/ Gracie Teaware, HomeGoods
Twig & Leaf Spoons / Tuesday Morning, several years ago
Bird Cup & Saucer / Williamsburg Aviary by Wedgwood
Tree Slice Server / Bed, Bath & Beyond
Pumpkin Pillow / Pottery Barn
Leaf Pillow / Hobby Lobby
The Novel Bakers return on Wednesday, November 19th with more Forest Feast!
Feast with Jain and Michael Lee. . .
Michael Lee, Rattlebridge Farm
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