Category Archives: gather

apple galette

Apple Galette with Bourbon Caramel Sauce

With the start of fall comes with the flavors of all things pumpkin, cinnamon, and spice. With this recipe we’re taking a step back from the typically pumpkin flavors and are embracing the taste of the apples. With a flakey, buttered shell, and finished with the drizzle of a bourbon caramel sauce, this dessert is a crowd pleaser and embraces the rustic side of baking. (An added bonus, getting to use my beautiful Kitchen Aid mixer.)

Keep reading for the full recipe after the jump!

Apple Galette with Bourbon Caramel Sauce

6-8 servings

Ingredients:

For the dough:

  • 2 1/2 cups (320 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks or 8 ounces) cold butter, cut into small cubes
  • 1/4 to 1/2 cup ice water

For the filling:

  • 3 tablespoons butter
  • 1 bunch thyme
  • 3 apples (we used two granny smith, one fuji)
  • juice of half a lemon
  • 1 egg, beaten (or melted butter)
  • 1 tsp cinnamon, plus additional for sprinkling on crust
  • 1 tsp nutmeg
  • 1 T light brown sugar

For the bourbon caramel sauce:

  • 1 1/2 C sugar
  • 1/2 C water
  • 1 C heavy whipping cream
  • 1 t sea salt
  • 1 t vanilla
  • 2 T bourbon (we love using Bulleit)

Directions:

Combine flour, salt, and sugar in a stand mixer. Add the butter and combine at slow speed or pulse until the mixture resembles coarse meal with different sized piece of butter, including some larger pieces. Drizzle 1/4 cup ice water over the mixture. Mix or pulse until the mixture just starts to hold together. Add additional ice water, a tablespoon at a time, if the mixture is too dry. Place dough on a sheet of plastic wrap. Wrap loosely with the plastic and press into a disk using a rolling pin. Refrigerate for 1 hour.


Place butter in a small saucepan over medium heat. Let it melt, stirring once or twice, and wait for the butter to foam, crackle, and go quiet, about 3 minutes. The brown butter is done when you can see brown bits and it gives off a nutty fragrance. Remove from heat and carefully stir in 3 sprigs of thyme. The butter may splatter at first. Let butter cool for about 5 minutes as it infuses with thyme. Slice the apples into 1/4-inch thick pieces. Toss the apple slices in a medium bowl with the juice of half a lemon, cinnamon, nutmeg, and light brown sugar. Remove the thyme from the brown butter and pour it over the apples. Gently toss to coat.

Preheat oven to 400 degrees F.

Roll out the rested dough onto a floured surface, using a rolling pin to flatten the dough out to a 1/4-inch thickness. Lightly flour the rolling pin and carefully roll the pie dough around the pin so that you can lift it and roll it out onto a large baking sheet lined with parchment paper.


To lay out the apple slices, start an inch away from the edge of the dough by overlapping apple slices in a circle around the border. Repeat with the rest of the apple slices, making concentric circles until the center of the galette is filled. Fold the edges of the dough over on the apple slices. Brush the folded-over edges of the dough with egg wash and sprinkle lightly with cinnamon.

Bake until the edges are golden brown and crisp, 35 to 40 minutes.

As the galette is baking, place medium sauce pan on a burner over medium high heat. Place 1 1/2 cups of sugar and 1/2 C of water in the pan and bring to boil. Cook until sugar is an amber color, swirling the mixture rather than stirring about 10-12 minutes. Remove pan from the heat and add heavy whipping cream slowly while whisking vigorously. Add 1 tsp of sea salt, vanilla, and 2 T of bourbon.



Let galette sit and cool for 5 minutes prior to serving. Using a chef’s knife cut into wedges. Top with a drizzle of caramel sauce and sprinkle with cinnamon. Enjoy!

 

summer gathering

A Summer Sonnet Overview + Free Hosting Guide

Happy Friday everyone!

We’ve absolutely loved sharing this week’s posts. We hope you’ve enjoyed the recipes and are inspired to host your own gathering. The other day I found myself in conversation with a friend and we were reminiscing over the past year. Some of our favorite nights in Redding have been like this. Often times outside, underneath the string lights and stars, with a drink in hand, surrounded by great food and community. In the daily grind of life, it’s challenging to find margin to make a delicious healthy meal, much less make the time to sit down and enjoy it. It feels somewhat counter cultural to unplug and engage at an evening meal. May I issue you a challenge? Find the hearts and those you want to share a meal with. Set a date and make it happen. Whether it’s lobster or grilled pizza, find a dish that’s simple to prepare, set the table and gather those you love. It’s worth it time after time.


We want you all to be equipped to host your own gathering, whether it’s the first time you’re having people over or the hundredth. We pulled together A Summer Sonnet Hosting Guide. It includes printable menus, recipe cards, shopping list, and playlist. Consider everything but the shopping done! Download it on the clickable link below.

A Summer Sonnet Hosting Guide

P.S. Have gluten-free, dairy-free, or Whole30 eating friends joining you for dinner? This meal becomes compliant by removing cheese from any dish.

Sources for Table:

Canape Plates from Anthropologie
Dinner Plates from World Market
Napkins from World Market 
Flatware from Target
Stemless Gold Rim Wine Glasses from Pier 1
Red Wine Glasses from Crate and Barrel
Natural Linen Runner from Crate and Barrel

Just in case you missed it, here are this week’s posts:

Gather: A Summer Sonnet | DIY Floral Bundles | Grilled Lobster Tails | Heirloom Tomato Salad with Whipped Chive Goat Cheese | Zucchini Ribbons + Asparagus Salad

Are you feeling inspired to invite friends around the table? We’d love to see it! Use #GGgathers on Instagram.

 

heirloom tomato salad

Heirloom Tomato Salad with Whipped Chive Goat Cheese

Confession, I absolutely love an antipasto. The salty brine of the olives, the bite of the manchego cheese, and the creaminess of a French brie. For this gathering, we decided to mix it up, and add a delicious tomato salad and whipped chive goat cheese. This is the perfect addition to a traditional antipasto plate. With the subtle sweetness and seasonal flavors of the heirloom tomatoes and the creaminess of the goat cheese, it effortlessly makes its way onto a crostini and doesn’t look back.

Keep reading for the full recipe after the jump!

Heirloom Tomato Salad with Whipped Chive Goat Cheese

6 servings

Ingredients:

  • 1 C organic chives, split and minced
  • 1/2 C organic basil, minced
  • 4-5 organic heirloom tomatoes
  • 3 T extra virgin olive oil
  • 1/2 C red onion, sliced into thin rounds
  • 4 oz goat cheese
  • 8 oz cream cheese
  • salt and pepper, to taste

Directions:

Clean veggies and herbs. Rough chop tomatoes and mince the herbs. Place in a bowl with thinly sliced red onion rounds. Drizzle olive oil and add salt and pepper to taste. Set aside.

Meanwhile in a small food processor, add goat cheese, cream cheese, and remaining chives. Salt and pepper to taste. If mixture is struggling to combine, add a bit of olive oil until desired consistency is achieved.

Serve alongside toasted crostini, olives, and a variety of cheeses. Cheers!

Free Resources

Click on the link below to print or save this recipe to your device.

Print friendly recipe pdf

Planning your own gathering? We’d love to see it! Use #GGgathers on Instagram so we can follow along.

tomorrow's-post-zucchini-ribbons

grilled lobster tails

Grilled Lobster Tails

There’s something about lobster. If I’m honest, there’s something about it that screams summer, endless sunshine, and fresh coastal living. While I live in mountain laden lands and it takes a road trip to get to the coast, I love the idea of having fresh seafood during the summer months. When it comes to grilling lobster, I was shocked at how simple the prep was. I wasn’t daring enough to butcher a full lobster myself and opted to purchase the tails ready to go. With the market price on seafood it ended up being around the same cost per ounce of meat, making the convenience worth it. Using charcoal and fresh herbs, this recipe remains clean, quick, and will be sure to impress your guests at any gathering.

Keep reading for the full recipe at the jump!


Grilled Lobster Tails

6 servings

Ingredients:

  • 6 lobster tails
  • 1 T chopped fresh chive
  • 1 T chopped fresh parsley
  • 1 garlic clove, minced
  • 3 T organic extra virgin olive oil
  • salt and pepper, to taste
  • 1 lemon, in wedges for garnish

Directions:

Begin by piling charcoal and getting coals started. (Once coals have turned to ash, it’s time to get grilling.) Under cold water, rinse lobster tails and remove any grit. Place on a cookie sheet lined with paper towel and pat dry. Using kitchen shears, cut the shell in half, moving in a straight line from top to bottom of tail. Set to the side and let rest.

Meanwhile clean fresh herbs and dry. Using a knife chop thoroughly and mince garlic. Place salt, pepper, fresh herbs, and garlic in olive oil. Allow to sit for 10 minutes so flavors can meld throughout the extra virgin olive oil. Using a silicone pastry brush, brush herb infused olive oil on both sides of lobster tail, reserving half for grilling. Sprinkle liberally with freshly grated salt and pepper.

Place lobster tails on the grill shell side down. Grill for 7-8 minutes. Halfway through the grill time, brush the remaining herb infused olive oil over the underside of the lobster. Avoid as many flare ups from the grill if possible. Lobster will be done when tails have a lovely red and pink color. Serve alongside grilled shrimp or side salad. (For this menu, whipped chive goat + heirloom tomato salad, zucchini + asparagus salad, and fruit and chocolate.)

Free Resources

Click on the link below to print or save this recipe to your device.

Print friendly recipe pdf

Planning your own gathering? We’d love to see it! Use #GGgathers on Instagram so we can follow along.

tomorrow's post salad recipes