Forest & Bluff Feature

Included in this December issue of Forest & Bluff are three recipes for holiday entertaining! Take a look and kick off your holiday season with my prosecco bunch with glittered cranberries, blue cheese and balsamic roasted cranberry crostini and banana bread granola tied to Baileys {a perfect gift or to-go for guests}!

00000001 4.JPG

Prosecco Punch with Glittered Cranberrie


Small bowl of superfine sugar for dusting (you can purchase gold and silver edible sugar on amazon)
1 cup fresh cranberries
1 cup water
1 cup sugar in the raw (100% natural turbinado cane sugar)
1 tsp lemon juice
1 bottle of prosecco
½ cup 100% cranberry juice
¼ cup lemon juice

Directions: In medium saucepan combine water, sugar and lemon juice. Bring to simmer until ingredients combine. Pour over your cranberries, cover and cool overnight. {Note: Overnight is a bit overkill. We can cool for a few hours if in a rush and it will still absorb the flavor, so not to worry. Also try with other fruits like grapes & blueberries}. Place the sugar, edible colored sugar or sprinkles in a bowl and gently roll the cranberries to coat. Skewer and set aside for our garnish. Combine prosecco with cranberry and lemon juice in a large pitcher. To assemble drinks drop a few pomegranates at the bottom of your flutes, poor in prosecco punch and garnish with skewered glittered cranberries and a sprig of thyme

Blue Cheese and Balsamic Cranberry Crostini


1 cup of cranberries
2 tbl balsamic vinegar
½ cup sugar in the raw (100% natural turbinado cane sugar)
Olive oil
Cambozola Blue Cheese or Brie (depending on your preference)

Directions: Combine cranberries, balsamic and sugar. Stir and set on a baking sheet. Bake at 425 degrees for about fifteen minutes, until berries pop! Slice baguette in ½ inch wide thick slices {pumpernickel is a great compliment to the sweetness & tart flavor from the cranberries}. Brush the baguette slices with olive oil, salt and pepper. Toast at 425 degrees for five or so minutes until slightly toasty and golden, allow to cool. Place a thin slice of blue cheese on the bread and top the cheese with cranberries, and a sprig of thyme

"Banana Bread" Granola with Baileys To-Go

This easy to make and easy to eat! This granola seriously tastes like banana bread! With one whole banana, coconut oil and almonds – you can enjoy healthy the morning after a night out! 

2 cups rolled oats
2/3 cup raw almonds
1 cup Trader Joes multigrain O’s (Cheerios)
4 tbl sugar in the raw (100% natural turbinado cane sugar)
1/3 cup cranberries
½ tsp sea salt
½ tbl cinnamon
1/3 cup coconut oil
1/3 cup grade A dark amber maple syrup
1 tsp vanilla
1 banana, mashed

Directions: Mix oats, cinnamon, sugar, salt, flax and nuts together in a bowl. In a small saucepan over medium head warm our coconut oil, maple syrup and extract. Once combined, whisk in banana until combined. Pour over your bowl of dry ingredients and mix. Spread our mixture evenly onto a baking sheet and bake at 350 degrees for 40 minutes, until golden brown. {Note: It may still seem undercooked when we take it out of the oven, but it will harden as it cools}. Cool completely and store in airtight container for up to two weeks!