Month: May 2025

Gather / Recipes

The Featured Table: A Versatile Spinach Pie

Some recipes become part of your rhythm in the kitchen—beloved go-tos that evolve with time, adapt to different seasons, and always deliver comfort. This spinach pie is one of those. I’ve made it for years, and every time it feels just right: satisfying, beautiful, and easy to pull together.

This week’s version was a little different—and a great reminder of how adaptable this dish can be. My sister joined us for dinner, and because she avoids both gluten and tomatoes, I made a few simple swaps. I used a gluten-free flour blend for the crust and left off the usual sliced cherry tomatoes I like to arrange on top for a pretty red pop. Instead, I scattered pine nuts across the surface, which added a golden, nutty crunch and looked just as lovely.

That’s the joy of this pie—it fits into almost any meal. Serve it as the centerpiece of a vegetarian lunch, a flavorful side dish alongside grilled salmon or roasted chicken, or tuck it into a picnic basket with a bottle of chilled wine. It travels well, reheats beautifully, and feels at home anywhere from brunch to dinner.

Let’s get to the recipe.

Greek Spinach Quiche

For the pastry crust
1 1/2 cups flour (use cup-for-cup gluten-free if desired)
1/2 teaspoon salt
1 tablespoon sugar
1 stick cold butter (1/2 cup)
3 tablespoons ice water

To prepare the crust
Mix flour, salt, and sugar. Cut in butter until the mixture resembles coarse meal. Gradually add water until the dough comes together. Roll out to fit a 9-inch quiche or pie dish.

For the filling
3 large eggs, lightly beaten
1 cup whole milk
1/4 cup butter, melted
2 tablespoons grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Dash of ground nutmeg
1 teaspoon Dijon mustard
1 (10–12 oz) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
Optional toppings:
– 1/4 cup pine nuts
– 1/4 cup sliced cherry tomatoes

Instructions

  1. Prepare the crust: Line a 9-inch quiche dish with pastry, trim the excess, and pinch edges decoratively. Prick the bottom and sides with a fork.
  2. Blind bake: Bake at 400°F for 3 minutes. Remove, gently prick again, and return to the oven for 3 more minutes. Remove and spread 1 teaspoon Dijon mustard in a thin layer across the bottom of the crust while still warm. Set aside.
  3. Make the filling: In a large bowl, whisk together the eggs, milk, melted butter, Romano, salt, white pepper, and nutmeg. Stir in the spinach and feta cheese.
  4. Assemble: Pour the filling into the pre-baked crust. If using, sprinkle with pine nuts or arrange cherry tomatoes sliced in half with the cut side up in a decorative pattern.
  5. Bake: Bake at 350°F for 35 minutes, or until the quiche is set and golden. Let it rest for 10 minutes before slicing.

Style the Moment

This week, I paired the quiche with our Villa Vaux Grand Napkins in Green and Gray—freshly restocked and a perfect nod to the deep green of the spinach. Their soft pattern and cool palette bring elegance to the table without overshadowing the food.

Whether you’re enjoying this at your kitchen table, packing it up for an al fresco lunch, or adding it to your next brunch spread, this pie invites ease and celebration. For a brunch setting, add a bowl of citrus slices and a sparkling elderflower spritz. For dinner, serve with a simple arugula salad and a chilled white wine. However you serve it, this quiche brings beauty and balance to the table. Recipes like this remind us that nourishing food doesn’t need to be complicated to feel special.

Until next week—happy cooking and happy gathering.

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Gather / Recipes

The Featured Table: Black Cherry Mojitos for Memorial Day

As Memorial Day weekend arrives, the air shifts—hints of summer waft in on backyard grills, laughter carries through open windows, and tables move outdoors to catch the breeze. This weekend marks a season of transition, from the grounded stillness of spring to the vibrant hum of summer. And while we gather with friends and family, we also pause in gratitude—honoring those who served and remembering the deeper meaning behind the day.

To toast the long weekend, we’re serving up something delightfully refreshing and celebratory: Black Cherry Mojitos. With their jewel-toned hue and bright, crisp flavor, these drinks are as visually stunning as they are thirst-quenching. Whether you’re hosting a barbecue, lounging in the sun, or simply setting a beautiful table, these mojitos are the perfect addition to your gathering.

Bing Cherry Mojitos

Ingredients:

  • 1¼ cups fresh lime juice (from about 10–12 limes)
  • 3 pounds bing cherries, halved and pitted
  • 2 cups simple syrup (recipe below)
  • 18 ounces (2¼ cups) vodka, preferably black cherry–flavored
  • 1 bottle cherry-flavored sparkling water
  • Crushed ice
  • Fresh mint leaves
  • Limes for slicing and muddling

Instructions:

  1. In a nonreactive bowl, combine lime juice and halved cherries. Stir in the simple syrup and refrigerate for at least 1 hour, or up to 1 day.
  2. When ready to serve, pour vodka into a large serving bowl and stir in the chilled cherry mixture.
  3. Fill 12 glasses halfway with crushed ice. Add a lime slice and a few fresh mint leaves to each.
  4. Ladle about ½ cup of the cherry-vodka mixture into each glass. Use a muddler or the back of a spoon to gently mash the mint, lime, and cherries, releasing their aroma and flavor.
  5. Top with sparkling water and serve immediately with a sprig of mint.

Simple Syrup Recipe

(Makes about 2 cups)

  • 1¼ cups sugar
  • 1¼ cups water

In a small saucepan, bring sugar and water to a boil, stirring to dissolve the sugar completely. Remove from heat and let cool to room temperature. For added depth, try steeping a sprig of mint, lemon zest, or a piece of ginger while it cools. Store covered in the refrigerator for up to 6 months.

Set the Scene

Pair your cherry mojitos with a casual-chic outdoor setup: think simple linen napkins, clear glass tumblers to show off the drink’s deep color, and a few bowls of fresh cherries as both snack and table décor. Add sprigs of mint in small jars or vases down the center of the table for an effortless, aromatic touch. If you’re planning a full spread, this cocktail complements grilled meats, fruit-forward salads, and even a tartine with herbed goat cheese.

Here’s to longer days, meaningful moments, and tables that bring us together. Happy Memorial Day weekend.

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Comfort

The Featured Table: Chesapeake Crab Cakes for a Spring Supper

There’s something inherently luxurious about a warm-weather evening near the water, especially when it ends around the table with friends, family, and a meal that feels like a celebration of place. Down here in White Stone, Virginia, in the heart of the Northern Neck, we’re surrounded by the bounty of the Chesapeake Bay—and that means crabs. This week’s table honors that treasure with our take on a regional classic: baked Chesapeake crab cakes served with a bright remoulade, fresh dill, lemon wedges, cole slaw, and kettle-cooked chips.

Whether you’re watching the sun sink low over the creek or setting your table on a breezy porch, these crab cakes bring elegance without fuss. They’re simple, deeply flavorful, and allow the sweet, delicate crab to shine—no deep fryer needed. Perfect for spring evenings and just as welcome on a summer table.

Baked Chesapeake Crab Cakes with Remoulade

Ingredients:

  • 1 lb lump crab meat, picked over for shells
  • 2 large eggs
  • 2 tsp Worcestershire sauce
  • 1/3 cup mayonnaise
  • 1/2 Tbsp Dijon mustard
  • 1 Tbsp Old Bay seasoning
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • Zest of 1 lemon, plus wedges for serving
  • 2 Tbsp finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh chives
  • 1 Tbsp finely chopped fresh dill
  • 1/3 cup finely chopped celery
  • 2/3 cup panko breadcrumbs
  • Melted butter (for brushing, optional)

Instructions:

  1. Make the Mixture
    In a large bowl, whisk the eggs. Stir in Worcestershire, mayo, mustard, Old Bay, cayenne, salt, pepper, lemon zest, herbs, celery, and panko until well combined.
  2. Add the Crab
    Gently fold in the crab meat, being careful not to break up the lumps too much. You want texture.
  3. Shape and Chill
    Scoop the mixture into 8 mounds (about ½ cup each) and gently form into thick patties. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  4. Bake
    Preheat oven to 375°F. Brush crab cakes lightly with melted butter if using. Bake for 15-20 minutes, flip, then bake another 10 minutes until golden brown and cooked through.

Delicious Rémoulade Sauce for Crab Cakes

This sauce is creamy, punchy, and filled with bright, savory notes that perfectly complement the sweetness of the crab.

Ingredients:

  • 1 cup mayonnaise
  • 1 stalk celery
  • 2 tbsp green onion, finely minced
  • 1 tbsp parsley, chopped
  • 1/2 tsp minced garlic
  • 2 tbsp Dijon mustard
  • 1 tbsp capers
  • 2 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 1/4 tsp salt
  • Fresh dill

Instructions:

Combine all ingredients in a high-speed blender or food processor and blend until smooth. Cover and refrigerate for several hours before serving. You can mix everything up after chopping the celery finely and not put in the blender if you prefer a chunky sauce. Sprinkle with fresh dill.

Setting the Table

We love the relaxed feel of a coastal spring supper. Pair your crab cakes with a bowl of crunchy cole slaw and a handful of salty kettle chips—simple sides that let the main dish shine. For tableware, consider cotton and linen napkins in soft sand shades and rustic, handmade ceramic plates that feel right at home near the water.

Scatter a few sprigs of fresh dill or parsley on the table, pour crisp white wine or sparkling water into chilled glasses, and let the breeze do the rest. These are the moments spring meals are made for.

Let us know how your Chesapeake crab cakes turn out, and don’t forget to share your table with us. Until next time—savor the season, and the sweetness of where you are.

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Comfort

The Featured Table: Cranberry Scones for Mother’s Day

As we step into Mother’s Day weekend, we’re celebrating with something simple, heartfelt, and freshly baked—Cranberry Scones. While our kids won’t be with us this time, Krister and I took a quiet morning to sip coffee and savor these warm scones together. There’s something incredibly grounding about baking on a calm morning—the buttery scent of dough rising in the oven, the tart sweetness of cranberries, the stillness of shared time. These scones are tender with just the right bit of tang from the buttermilk and are endlessly adaptable.

Cranberry Scones

Ingredients:

  • 4 cups flour (regular or cup-for-cup gluten-free)
  • 4 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 1 1/3 cups buttermilk
  • 1/2 cup dried cranberries (or swap with dried sour cherries, currants, blueberries, or apricot)

Instructions:

  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt.
  3. Cut in softened butter until the mixture is crumbly.
  4. Add buttermilk and dried cranberries, mixing lightly with your hands or a fork until a soft dough forms.
  5. Turn the dough onto a lightly floured surface and knead gently 5–6 times.
  6. Roll out to about 1/4-inch thick (or go thicker, up to 1/2 inch, for a taller, more biscuit-like texture).
  7. Cut into sixteen 3-inch circles using a biscuit ring, round cookie cutter, or glass.
  8. Place on a greased baking sheet, sprinkle the remaining tablespoon of sugar on top, and bake for about 15 minutes, or until golden.

Serve warm with butter and your favorite topping—ours is a spoonful of sour cherry jam or a drizzle of Honey River Farm honey (Krister’s favorite).

Style the Table

To capture the joy and elegance of the weekend, I styled our table with our Juniper Print Napkin in Sangria, paired with a fresh-cut bouquet of peonies from our garden. The soft colors and blooming florals add a cheerful, feminine touch—perfect for honoring the beauty of motherhood in all its forms.

Whether you’re sharing the table with loved ones or simply treating yourself to a little quiet celebration, may this recipe bring warmth, ease, and sweetness to your weekend.

Tags:
Comfort

The Featured Table: Cherry Tomato Tartlet Tatin with Manchego & Tarragon

As spring spills into summer and the garden begins to hum with color, there’s a quiet joy in slowing down and savoring the season. This week’s Featured Table is inspired by Beatrice Peltre’s beloved tomato tartlets tatin, and reimagined with a savory twist—cherry tomatoes take center stage alongside caramelized onions, fresh tarragon, and a buttery crust. It’s a dish that looks as stunning as it tastes, whether you’re gathering for brunch in the garden or packing up for a leisurely picnic under the sun.

Like a classic apple tarte tatin, this tart is baked upside down and flipped to reveal a glossy, caramelized surface. Here, though, we swap sweetness for depth: blistered cherry tomatoes, a hint of balsamic, and melting manchego come together for something both rustic and refined.

This recipe is slightly more hands-on than our typical features—deseeding the tomatoes takes a little patience and placing them individually in the baking dish and again in the tart pan—but the payoff is worth every minute.

Cherry Tomato Tartlet Tatin with Manchego & Tarragon

Serves: 1 large tart or 4 individual tartlets
Recommended Cookware: Tartlet molds (4½”) or a springform pan. Be sure to place a tray underneath to catch any juices.

Ingredients:

  • 5 tbsp olive oil, plus more for greasing
  • 1 medium red onion, thinly sliced
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 tbsp muscovado sugar (or brown/white sugar)
  • 1 tbsp balsamic vinegar
  • Sea salt and pepper
  • 1 lb 5 oz cherry tomatoes, halved and deseeded
  • 2 garlic cloves, minced
  • 1 tbsp chopped fresh tarragon
  • 10 thin slices manchego cheese (or similar—see below)
  • Baby arugula, for serving
  • Crusty bread, to serve

Cheese Substitutions: Pecorino Romano, Asiago, Iberico (from Trader Joe’s), Gruyère, or Monterey Jack.

Homemade Pie Crust:

  • 1½ cups flour (regular or gluten-free)
  • 1 stick cold butter
  • ½ tsp salt
  • 1 tbsp sugar
  • 3–5 tbsp ice water

Mix flour, salt, and sugar. Cut butter into the flour until it resembles coarse crumbs. Add water gradually (start with 3 tbsp) until dough holds together. Shape into a ball, chill if needed, then roll to fit your mold(s).

Instructions:

  1. Preheat oven to 320°F. Grease your tart pan(s) with olive oil.
  2. Caramelize the Onions:
    Heat 2 tbsp oil in a sauté pan over medium. Add onion, bay leaf, thyme, and 1 tbsp sugar. Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
    Add vinegar, season, and cook uncovered for another 15 minutes. Discard bay leaf and thyme.
  3. Roast the Tomatoes:
    Toss halved, deseeded tomatoes with garlic, 3 tbsp oil, 1 tbsp sugar, salt, and pepper.
    Roast, cut side down, in a baking dish for 30 minutes. Set aside.
  4. Assemble:
    Raise oven temp to 350°F.
    In each mold, place tomatoes cut side up. Top with onion, sprinkle with tarragon, and cover with cheese slices.
    Drape with pie crust, tucking edges inside. Prick top with a fork.
  5. Bake & Unmold:
    Place molds on a parchment-lined baking sheet. Bake for 30 minutes, until golden. Cool 5 minutes, then invert onto a plate to reveal the glossy tartlet.
  6. Serve:
    Top with fresh arugula, extra manchego slices, and a hunk of crusty bread.

Style Your Table

We served this vibrant tart with our Talelayo tablecloth in blue and green, paired with Villa Vaux Petit napkins in gray—a fresh, inviting palette perfect for spring weekends. Whether enjoyed in the garden or packed for a picnic, this tartlet is as beautiful on the table as it is on the plate.

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