appetizers, feast magazine article

feast magazine, may 2015: rose hips (and two ways to use them)

roasted grape + rosemary crostini with rose hip puree.

So I wrote this whole thing about how May snuck up on me and how I’m in the middle of another project that’s simultaneously awesome and butt-kicking and super fun and how I’m going to get back to regular posting soon.

Oh! and then I wrote about how I haven’t even watched the April episode of Feast TV, in which my publisher cooks my dang rack of lamb from the April issue. They pick my recipe to make and I can’t even see my way clear to watch it; that’s like some next level Beyonce-esque stuff. What a diva! So I belabor that point for a paragraph or two…

And then I thought: no. Nope! I’ll get back to posting when I get back to it. Whenever that is. Spoiler alert, I have Chinese Almond Cookie Ice Cream sandwiches to post, Just One Question Project answers to think deep thoughts about and then publish, and social media platforms to wholly ignore. And I just got the new Milk Bar Life cookbook, so you’re in for a fun summer. Maybe I even redesign the blog! Maybe I don’t! This is all happening.

At some point in the near future.

Because I spend my days in various phases of recipe development and my nights obsessing over Mad Men and Game of Thrones because a girl’s got to take a break from food if she wants to not go crazy.

Until then? Rose Hips.

Also Goes By: Nothing: just rose hips, but you can get them fresh in season (fall, after roses have quit blooming), or dried whole or in pieces. The seedless pieces work great for this recipe.

Hails from: Europe, North Africa, West Asia, and all over the U.S and Canada, probably in people’s backyards if you’re lucky.

Recipe: Roasted Grape and Rosemary Crostini with Rose Hip Puree

Find it: Easily found at health stores or sometimes at stores which carry ingredients for homemade tea-mix making. Your local Whole Foods keeps bags in their Whole Life area of the store, or you can order it in to the store for no cost. It’s the same brand as the most popular rose hips on Amazon, and they come in either whole or dried. Fresh ones are going to require more patience: they’re available in the mid to late fall, after the rose blooms have fallen off: look for a bright red, oval berry sticking out of the places where flowers once were, if you’re feeling adventurous.

They’re amazing, easy to find (the dried ones, at least), super affordable, and you make a puree with them (I show you how in my article for Feast’s May issue) that you can basically put with any stone fruit, berry, or grape to give it a little glamour and mystery. Try it, either by making my Grape, Rosemary and Rose Hip Crostini or by making the B-side of this recipe, Strawberry Balsamic and Rose Hip Crostini, found below.

balsamic strawberry crostini with rose hip puree.

Both summer-perfect. Or make your own: I’d try this with blackberries, apricots, peaches…whatever you’re into. You’re free as a bird with this one, so do what feels right.

Love you guys for being super encouraging, by the way. I’ve been meaning to tell you that, because you all – whether it be by emails, texts, or simply reading this blog – have been super supportive of my writing and my recipes and this space, and my magazine work (which takes me away from this space, at times.) You’re the best, and as summer rolls around, and with it, my 4-year anniversary of this blog, I tend to think about that more. Thank you for letting me invade your space, blow deadlines, break promisees, and share food stuff. You’re awesome.

Black Pepper Balsamic Roasted Strawberry Crostini with Rosehip Puree

Serves | 16 |

for the black pepper balsamic roasted strawberries:

  • 2 lbs strawberries, hulled and sliced 1/4 inch thick slices
  • 1/4 cup granulated sugar
  • 2 tsp black pepper plus more for serving
  • 1/4 cup high-quality balsamic vinegar

for the crostini:

  • 1 12 oz French baguette, sliced diagonally into 1/4-inch pieces
  • 1/2 cup olive oil
  • sea salt and freshly ground black pepper, to taste

to serve:

  • 1 recipe crostini (from above)
  • 1 1/3 cups lebneh (kefir cheese)
  • 1 recipe rosehip puree (found here)
  • 1 recipe black pepper balsamic roasted strawberries
  • sea salt and fresh ground black pepper, to taste

Note: the roasted strawberries work well both slightly warm or at room temperature, so take your time putting these together, preparing things in stages as needed; you’re not racing the clock. 

Toss strawberries together with sugar, black pepper and balsamic vinegar; cover and place in refrigerator for 1 to 2 hours.

Preheat oven down to 375˚F. Line a lipped baking sheet with parchment. Spread strawberry mixture out in a single layer onto pan. Roast for 15 minutes, until strawberries have softened but hold their shape; remove and let cool on baking sheet.

Keep oven temperature at 375ºF and line a baking sheet with aluminum foil. Brush both sides of baguette slices with olive oil; season with salt and pepper. Bake for 15 to 18 minutes, turning halfway through, until crostini are golden and toasted on both sides. Allow to cool to room temperature.

When you’re ready to serve, spread 1 1/2 to 2 teaspoons of lebneh on each crostini; drizzle each with 1/4 teaspoon of the rosehip puree. Add a layer of the strawberries over top. Season to taste with sea salt and black pepper as needed and serve immediately.

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  • Reply Amy @ Elephant Eats May 6, 2015 at 1:22 pm

    For a while my office was blocking your site for some reason…but today I can see it! Yay! Ooh, I cannot wait to hear about this new project 🙂 Oh crap, TOTALLY meant to respond to your Just One Question email…i’m so sorry!! This recipe looks amazing, as always. Miss you, Shannon!

    • Reply shannon May 6, 2015 at 1:46 pm

      Jerky IT Department! 🙂 just kidding. this is your reminder to respond to the JOQ email…i’m sending out a reminder tomorrow, and i’m excited to hear what you have to say! I miss you too, girl. *email me*

  • Reply Deb|EastofEdenCooking May 6, 2015 at 2:32 pm

    Whoa girl! Don’t get overcommitted (says the always busy person typing this….) ! Anyway, I have made rose hip jam before and find your recipe intriguing. Foraging for the rose hips is the best part!

  • Reply John@Kitchen Riffs May 6, 2015 at 6:26 pm

    Just picked up this month’s edition today! Haven’t cracked the cover yet. It’ll probably take awhile — I tend to save up 2 or 3 months worth then binge read. But I’ll definitely be reading about your rose hips! Have almost never used them (in fact I’m wondering whether I ever have, as I can’t offhand recall what I could have used them in). So I’ll be all ready to be enlightened. 🙂

    • Reply shannon May 27, 2015 at 8:20 am

      Hey, as long as you pick them up, you binge-read them whenever you feel the urge! I sometimes do the same with other magazines (far too curious about how Feast comes together each month to wait, but my Cooking Light and Food + Wine tend to sit for weeks before i get to them), and it’s always nice to really spend time with them when you have it versus rushing through.
      Rose hips are fun to use! i imagine they’d be great in other less straight-forward applications, like in sauces or stews, etc. a floral flavor but not overpowering by any means. and cheap, which is more than i can say for some of my mystery ingredients. 🙂

  • Reply natalie @ wee eats May 8, 2015 at 2:04 pm

    i’ve never had a rose hip before, but now i apparently need to find them. just like every other ingredient you have introduced me to, i’m sure it will be amazing. plus, crostini always wins, right?

    • Reply shannon May 27, 2015 at 8:21 am

      Amazon: home of all the things. or honestly, where you live should be a haven for health food stores, and they’d all carry rose hips too.

      crostini ALWAYS wins.

  • Reply elizabeth May 11, 2015 at 2:54 pm

    A.) I totally owe you an answer to the Just One Question project email. Apologies for that. 🙂
    B.) I’ve just put some rosehips into my Amazon cart, because this puree is going to make one hell of an addition to my cheeseboard series I think.
    C.) I love the new look! Clean and simple and uncluttered.

    • Reply shannon May 27, 2015 at 8:25 am

      A. Thank you for the JOQ email! I’m working on that today and your responses have been awesome to go through. I never stop appreciating how awesome and thoughtful you and everyone else in the Project is.

      B. OH i get so dang EXITED when you try my things! I love the idea of this going on your cheeseboard: seriously it’s a fun puree in that way, where it just adds this unique sort of thing to other ingredients.

      C. Thank you!! Seriously it was agonizing to pick a new theme because truly, i liked the old one, but i needed a cleaner, brighter yet simple change. that’s what i was going for, and i still have some fine-tuning to do (which i haven’t had time for) this month to make it really “mine.” i’m looking forward to playing with it and seeing what it can do.

  • Reply Ashley May 12, 2015 at 9:23 pm

    You made me something on toast! I’m so excited! And, in your opinion, how do rose hips compare flavor-wise to hibiscus? I don’t recall eating rose hips (maybe in tea?) but the sweet-tart description brings to mind hibiscus.

    PS – I love the redesign, though I loved the former layout as well. You’re so busy!

    • Reply shannon May 27, 2015 at 8:18 am

      Because toast, right? who wouldn’t want a toast appetizer for summer? I like your question, b/c it’s a good way to compare it: rose hips are very much like hibiscus in terms of flavor: it’s that same sort of vaguely floral tea-like flavor, and people would be more familiar with hibiscus than with rose hips. Similar, for sure, but i rose hips get the points for this recipe b/c they’re a berry type thing, and therefore easier to make into a puree or a jam. Very much like what you’re imagining, Ashley.

      Thank you! you know, i liked the former layout also: it’s why it took me almost 4 years (and countless stops and starts) to really commit to a new theme. I didn’t really want totally different, but i wanted it to look cleaner somehow, but not straying too far away from the original theme. Things have calmed down here somewhat (i had a busy May) and i think i’m finally going to have a chance to really explore the new theme and fine-tune some stuff.

  • Reply Jennie @onesweetmess May 13, 2015 at 5:06 pm

    Whoa! Look at your purdy, sophisticated, modern new look. I love it! I was like, “Hmm, am I in the right place? Did I skip a letter when typing the URL?” Nope, you got a little facelift. Also, you got me all excited about rose hips. They sound amazing and this recipe looks delicious. I’m jumping for joy over here. I mean, your lamb is famous–holla!

    • Reply shannon May 27, 2015 at 8:13 am

      LOL i know, right?! THAT’S ALWAYS WHAT I THINK WHEN ONE OF YOU SWITCHES THEMES and i was like “should i wait? should i tell them ahead? NAH!” lol. You’re officially the first one to notice (publicly), so thank you very much: i’m happy you like it!

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