Month: November 2024

Gather / Recipes

Savor Seasonal Comfort: Butternut Squash and Sage Risotto

After the indulgence of Thanksgiving, it’s time to slow down with a dish that feels nourishing, simple, and oh-so-cozy. This week’s The Featured Table brings you Butternut Squash and Sage Risotto—a creamy, comforting dish that highlights the natural sweetness of roasted butternut squash and the earthy warmth of sage.

Perfect for a weekend dinner or a special lunch, this risotto combines seasonal flavors in a dish that’s as satisfying as it is beautiful. Pair it with a crisp green salad, a warm crusty loaf of bread, or simply enjoy it on its own with a sprinkle of Parmesan.

We’ve styled this week’s table with soft, neutral linens and natural accents with a vase of fresh herbs and plenty of candles to create a relaxed and inviting scene in front of the fire—perfect for lingering conversations and savoring the season. Scroll down for the full recipe .

Butternut Squash and Sage Risotto Recipe

Ingredients:

  • 1 medium butternut squash (peeled, seeded, and diced into 1-inch cubes)
  • 2 tbsp olive oil (divided)
  • Salt and freshly ground black pepper
  • 6 cups vegetable stock (kept warm on low heat)
  • 2 tbsp unsalted butter
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese (plus extra for garnish)
  • 1 tbsp fresh sage (chopped) alternatively you can use fresh thyme
  • Optional garnish: fried sage leaves

Instructions:

Roast the Butternut Squash:

Preheat the oven to 400°F (200°C). Toss the squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and caramelized. Set aside.

Prepare the Risotto Base:

In a large skillet or saucepan, heat the butter and remaining olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.

Add garlic and cook for another minute. Stir in the arborio rice, coating it in the oil and letting it toast slightly, about 1–2 minutes.

Cook the Risotto:

Add the wine to the rice, stirring constantly until it is absorbed.

Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 20 minutes, until the rice is creamy and tender but still al dente.

Finish the Dish:

Stir in the roasted squash, Parmesan cheese, and fresh sage. Adjust seasoning with salt and pepper. Serve immediately, garnished with additional Parmesan and fried sage leaves if desired.

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Create, gather, and savor—this week’s table is an invitation to reconnect with the simplicity of good food and warm company.

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Gather / Recipes

Savor the Weekend: Caramelized Onion & Goat Cheese Tart

As the days grow shorter and the evenings cooler, there’s something so comforting about gathering around the table with loved ones. This week’s Featured Table celebrates that cozy feeling with a dish that’s both simple to make and stunning to serve: Caramelized Onion & Goat Cheese Tart.

Flaky puff pastry forms the perfect base for rich, golden caramelized onions and creamy goat cheese, all accented by the earthy brightness of fresh thyme. Whether served as a light lunch, an appetizer for a dinner party, or the centerpiece of a relaxed weekend brunch, this tart brings a touch of rustic elegance to your table.

Remember to slow down and savor the season. Scroll down for the full recipe.

Caramelized Onion & Goat Cheese Tart Recipe

Ingredients:

  • 1 sheet of puff pastry (thawed)
  • 3 medium sweet onions (thinly sliced)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp sugar
  • 1 tsp fresh thyme leaves (plus more for garnish)
  • 6 oz goat cheese (crumbled)
  • 3 Tablespoons of heavy whipping cream
  • Salt and freshly ground black pepper to taste
  • 1/3 cup of fig jam
  • 1 egg (beaten, for egg wash)

Instructions:

  1. Prepare the Puff Pastry:
    • Preheat the oven to 400°F (200°C).
    • On a lightly floured surface, roll out the puff pastry slightly to even out creases.
    • Transfer the puff pastry to a parchment-lined baking sheet. Using a knife, lightly score a 1-inch border around the edges (do not cut all the way through). Use a fork to prick the center to prevent it from puffing.
  2. Caramelize the Onions:
    • Heat butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 25–30 minutes, until golden and caramelized.
    • Add balsamic vinegar, sugar, thyme, salt, and pepper. Cook for an additional 3–5 minutes until the mixture is jammy. Remove from heat and cool slightly.
  3. Whip the Goat Cheese:
    • With a standing mixer or cuisinart whip the goat cheese, heavy cream and 1/2 teaspoon salt until light and fluffy.
  4. Assemble the Tart:
    • Mix 1/3 of the cooled onions into the goat cheese mixture, then spread this evenly over the center of the puff pastry, staying within the scored border. Spread the fig jam on top of the goat cheese mixture then top with the remaining caramelized onions.
    • Brush the edges of the puff pastry with the beaten egg mixed with 1 teaspoon of water. Brush over all exposed puff pastry at the edges.
  5. Bake the Tart:
    • Bake in the preheated oven for 20–25 minutes or until the edges are golden brown and puffed.
    • Allow to cool for 5 minutes before garnishing with additional thyme leaves.
  6. Serve Warm or Room Temperature.

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Gather, create, and savor—this weekend, make your table a place to connect and share special moments.

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Gather / Recipes

The Featured Table: A Cozy Meal for the Weekend

For this week’s Featured Table, we’re embracing all the cozy feels with a meal that’s equal parts nostalgic and indulgent. If you’re looking for something simple yet elevated, this duo of Roasted Tomato Soup and Grilled Cheese with a Sweet Twist is your answer. It’s easy to make with ingredients you likely have on hand, and the result? Pure comfort on a plate (and in a bowl).

Krister declared just last night, “This is the best grilled cheese I’ve ever had in my life.” And after tasting it for myself, I couldn’t agree more.

The soup is a game-changer. It’s rich, hearty, and deeply flavorful, thanks to a mix of canned San Marzano tomatoes and sun-dried tomatoes bathed in olive oil. Top it with a dreamy whipped goat cheese drizzle, and you’ll never go back to plain tomato soup again.

As for the grilled cheese? It’s all about the details. We’re using fresh sourdough bread, sharp cheddar slices, and a secret ingredient: honey. That layer of honey between the bread and cheese transforms a childhood classic into something truly unforgettable.

Roasted Tomato Soup Recipe

Ingredients:

  • 1 (28-ounce) can whole peeled tomatoes (I use San Marzano)
  • 1 medium yellow onion, quartered
  • 3 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill
  • 1 cup whole milk
  • 1/4 cup julienned sun-dried tomatoes soaked in oil
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large Dutch oven or oven-safe pot, combine the canned tomatoes (with their juices), quartered onion, butter, thyme, dill, and a generous pinch of salt and pepper.
  3. Roast in the oven for 20-25 minutes, until the onion is soft and fragrant. Remove from the oven and let cool slightly.
  4. Transfer the roasted tomato and onion mixture to a high-speed blender or food processor. Add the milk and sun-dried tomatoes. Blend on high until completely smooth, at least 1 minute.
  5. Return the blended soup to the Dutch oven and warm through over medium heat for 2-3 minutes. If needed, thin the soup with additional milk until it reaches your desired consistency. Adjust seasoning with salt and pepper to taste. Top with a few pieces of julienned sun-dried tomato and fresh basil leaves.

To Top It Off:

  • Whipped Goat Cheese Drizzle: Blend 1/4 cup of goat cheese with a splash of milk until it reaches a thick but creamy consistency. Drizzle over the soup for a luxurious finish.

Serve this rich, velvety soup with the honey-drizzled grilled cheese for a comforting and unforgettable meal. Perfect for chilly evenings or lazy weekend lunches, this duo will warm both body and soul.

Grilled Cheese with Honey Recipe

Ingredients:

  • 4 slices of fresh sourdough bread
  • 4 slices sharp cheddar cheese
  • 2 tablespoons butter
  • 2 teaspoons honey

Instructions:

  1. Spread butter on one side of each slice of bread.
  2. On the unbuttered side of two slices, layer 2 slices of cheddar cheese – or more for a cheesier experience.
  3. Drizzle a teaspoon of honey over the cheese before topping with the other slices of bread, buttered side facing out.
  4. Heat a griddle or skillet over medium heat. Grill the sandwiches for 3-4 minutes per side, until the bread is golden and the cheese is gooey.
  5. Slice in half and serve alongside the soup.

Enjoy your Featured Table!

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To bring this cozy table to life, we’ve curated a few Featured Table favorites to complete the scene:

Let us know how this recipe turns out for you! And don’t forget to slow down, savor the moment, and enjoy this simple pleasure over the weekend.

Happy gathering,
Carrie

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Gather / Recipes

The Featured Table: Warm Camembert with Sour Cherry Jam

This easy appetizer is a crowd-pleaser perfect for cozy gatherings or impromptu get-togethers. Creamy, melty Camembert topped with our house-made sour cherry jam and paired with warm, crusty bread makes for an unforgettable blend of flavors. Let this be the centerpiece on your table and enjoy every bite!

Ingredients:

  • 1 wheel of Camembert (or Brie if you prefer)
  • 2-3 tablespoons August Table Sour Cherry Jam
  • A drizzle of honey (optional)
  • Fresh herbs like thyme or rosemary, for garnish
  • A loaf of crusty bread, warmed and sliced

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the Camembert: Place the wheel of Camembert in your brie baker. If desired, score the top with a small knife in a criss-cross pattern—this allows the cheese to melt evenly.
  3. Add the Jam: Spoon our sour cherry jam over the top of the Camembert. Add a drizzle of honey if you’d like a hint of extra sweetness.
  4. Bake: Place the brie baker in the oven and bake for about 15–20 minutes, or until the cheese is warm and gooey.
  5. Garnish & Serve: Remove from the oven and garnish with fresh herbs. Serve immediately with warm, crusty bread for dipping.

This warm Camembert appetizer is all about indulgence and simplicity. Enjoy a cozy moment around the table as you savor the creamy, sweet, and tangy flavors together!

Shop the Scene: Find our brie bakers here.

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