Category Archives: party

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


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)


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


  • 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


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.


gather summer sonnet

Gather: A Summer Sonnet

Summertime lends itself to a break in the routine. We embrace the longer days, wake up early to fit everything in and take a bit in the lake at sunset. Night swims and road trips become the norm. With the increased margin, our community has less structure and requires a bit more intention. We had been traveling over the past month and were ready to embrace our community again. While travel seasons and adventure definitely have their appeal, there’s something about reconnecting with those you hold dear.

A few weeks ago, we gathered friends around the common table. It was night that was marked with new introductions, great conversation, and delicious food. Inspired by a concept on the Chef’s Table, our menu was a poem. Within each stanza, we paired a course. Finding cues from the summer season, it allowed the evening to have an element of surprise and whimsy. Our flavors and table lent itself to a coastal vibe. This night was probably one of my favorite gatherings to date.

Lately, we’ve been loving the reentry of indigo, crisp linen, and natural tones. This became the inspiration for our table. We added to our white table setting, these stunning white and blue splatter canape plates from Anthropologie. Rimmed with a golden edge, they are handmade from a ceramicist at Suite One Studio in North Carolina. We placed a small bundle of camomile and lavender, tied with jute. Using additional texture, we used our favorite runner of natural linen. Each place setting was finished with a knotted white napkin, printed out poem, and gold flatware.

For the middle of the table, we played with ferns, classic white roses, pieces of driftwood, and additional notes of lavender and camomile flowers. Due to the heat and wanting to keep the house cool, we opted to leave candles out of this arrangement and firmly believe we made a great choice.

Our menu featured favorite flavors of summer. From zucchini to asparagus, to heirloom tomato, fresh herbs, and seafood from the coast, it was the perfect way to embrace everything this season has brought with it.  We allowed the evening to linger. Glasses of wine and beer were served and we reached our final course of grilled lobster as we hit dusk and cooked underneath the string lights on the patio. As the night progressed we enjoyed a dessert platter of chocolate truffles, artisan chocolate, and fresh fruit. We had guests attending that were either gluten-free or on the Whole30. With a few simple modifications, everyone could partake in the food without extra courses needed. Find our full menu below.

Gather: A Summer Sonnet Menu

Shaved Zucchini and Asparagus Salad
Heirloom Tomato Salad with Whipped Chive Goat Spread
Grilled Lobster Tails
Chocolate Truffles with Fresh Berries

Bonus: We’ll be including digital downloads throughout the week for you to host your own gathering.

If you host a gathering we’d love for you to let us know by using the hashtag #GGgathers on Instagram.

tomorrow's post floral diy gather summer sonnet

fresh watermelon margaritas

Fresh Watermelon Margarita

It’s Friyay over here and we must admit that we love it! We’re returning from a month of travel this week and are excited for the downtime to get things organized and caught up from our adventures. We know for many a five day weekend started today so we thought sharing a festive cocktail would only be appropriate. With the combination of watermelon and lime, it’s festive and celebrates all things summer.

Keep reading for the full recipe after the jump! 

Fresh Watermelon Margarita

Makes 1 margarita


    • 1 C cubed seedless watermelon
    • Juice of two limes
    • 1 T simple syrup
    • 2 oz tequila
    • 1 oz Patron orange liqueur
    • 1 C ice
    • Wedge of watermelon for garnish


In a shaker, muddle cubed watermelon. Add juice of limes, simple syrup, tequila, and orange liqueur. Add ice and shake vigorously. Pour into a rocks glass rimmed with salt or sugar over ice. Place watermelon wedge in glass as garnish.

Cheers to a long weekend and the height of summer!