Soak citron (I used Buddha’s hand, aka “fingered citron”) in vodka for 3 days. Strain. Make a rosemary simple syrup by simmering one part sugar, one part water and one rosemary sprig for 5 minutes (or when it is reduced by half). Then strain. CITRON ROSEMARY FIZZ INGREDIENTS 1 tsp rosemary syrup 3 tbsp citron […]
Author Archives: Erin Gleeson
April 11, 2012
Forest Feast: Spiced Passover Haroset
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder. We spent two days cooking all the traditional Jewish dishes: matzah ball soup, haroset (a paste of dried fruit and nuts), farfel (quiche-like squares), tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary […]
March 26, 2012
Forest Feast: Spiced Paprika Pepitas
In a plastic bag combine: 1 cup pepitas (shelled pumpkin seeds) 2 tsp paprika 1/2 tsp chili powder 1 tbsp  sugar 1 tsp coarse sea salt 1 tbsp olive oile Shake the bag until the seeds are well coated, then pour into a bowl. A great alternative to cocktail nuts! By Erin Gleeson for Forest […]
March 5, 2012
Culinography: Spaghetti alla Chitarra
Spaghetti alla Chitarra prepared by chef Dan Kluger at The Core Club. He is now the chef at ABC Kitchen in NYC. Photo by Erin Gleeson.
February 20, 2012
Culinography: Frogs’ Legs Provençale Paysanne
I have been making photographic “diagrams” of old recipes from the 1950’s that aren’t so common anymore. Above is my visual version of the recipe for Frogs’ Legs Provençale Paysanne from The Gourmet Cookbook, 1950 edition, a book meant for the amateur at-home cook. Below is the photo the cookbook shows to illustrate the dish, along […]
January 30, 2012
Forest Feast: The Skylonda Cocktail
This is my new favorite winter cocktail to drink in our neck of the woods, so I named it after our neighborhood, Skylonda. I just soak some cinnamon sticks in a jar of bourbon for a few days which gives it a nice spice. Then to the bourbon, I add a few drops of bitters […]
January 16, 2012
Culinography: Winter Baking
Baking chestnut cake dusted with powdered sugar and pine nuts. This was taken as part of an assignment for Edible Brooklyn to accompany an article on chestnuts. Photo by Erin Gleeson.