Month: June 2025

Gather / Recipes

The Featured Table: Elegant Appetizers – Cheese Straws & Sesame Gruyere Dates

There’s something about summer evenings that invites a slower rhythm—lingering conversations, glasses of chilled wine catching the last of the light, and small plates of food that feel both generous and restrained. This week, I’m leaning into that mood with two elegant appetizers that come together in minutes but feel like a true indulgence.

As someone who finds joy in the quiet work of the kitchen and the beauty of a well-styled plate, these recipes are a celebration of simplicity and refinement. I’ve always loved the alchemy of turning everyday ingredients into something extraordinary—and the way food can tell a story, especially when inspired by others whose culinary journeys you’ve followed with admiration.

The recipe for Sesame Gruyere Dates was sparked by Carolina Gelen’s stunning debut cookbook Pass the Plate, which recently won a James Beard Award. I’ve followed Carolina’s work for years, and her inventive, welcoming approach to food never fails to inspire. She used white sesame seeds in her version; I had black on hand, which offered a moody, striking twist. I also warm the dates and cheese before finishing them with the honey-sesame drizzle—because just a little heat can transform flavors in the most lovely way.

If you’re hosting or simply want something light to pair with conversation and wine, these two bites—a plate of crisp, savory cheese straws and glossy, salty-sweet dates—are just the thing. Pair them with our Garden napkins in Cream and Gray and a glass of Sancerre, and you’ve got yourself a table that feels as thoughtful as it is effortless.

Gruyere Cheese Straws

Ingredients

  • 2 sheets (1 box) frozen puff pastry, defrosted
  • 1 extra-large egg, beaten
  • ½ cup freshly grated Parmesan
  • 1 cup finely grated Gruyere
  • 1 tsp minced fresh thyme
  • 1 tsp kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 375°F.
  2. Roll out puff pastry to 10×12 inches on a lightly floured surface.
  3. Brush with beaten egg.
  4. Sprinkle evenly with cheeses, thyme, salt, and pepper.
  5. Lightly roll over with a rolling pin to press toppings into pastry.
  6. Cut each sheet into 11–12 strips. Twist each strip and place on parchment-lined baking sheets.
  7. Bake for 10–15 minutes until lightly browned. Turn each straw and bake 2 more minutes. Cool before serving.

Note: For a twist, brush with your favorite pesto or tapenade instead of cheese.

Sesame Gruyere Dates with Salted Honey

Inspired by Carolina Gelen’s recipe from Pass the Plate

Ingredients

  • 2 oz Gruyere cheese
  • 6 Medjool dates, pitted and halved
  • 3 tbsp sesame seeds (black or white)
  • 3 tbsp honey
  • Flaky salt

Instructions

  1. Stuff each date half with a chunk of Gruyere.
  2. Bake at 350°F for 4–5 minutes until warm and slightly melty.
  3. Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes.
  4. Remove from heat and stir in honey.
  5. Drizzle over warmed dates. Sprinkle with flaky salt and serve warm or just at room temperature.

We’ll be adding Pass the Plate to the August Table Shoppe soon, and I can’t recommend it enough. In the meantime, may these little bites bring a touch of elegance and ease to your table.

Happy gathering,
Carrie

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Gather / Recipes

The Featured Table: Raspberry Peach Crumble with Peaches & Cream Ice Cream

Summer has officially arrived, and what better way to welcome it than with a dish that celebrates the season’s brightest gems—juicy peaches and tart raspberries. Today, June 21st, marks the first day of summer, and our table is set with something that feels just right for both sun-drenched holidays and casual weeknight indulgence. Whether you’re planning a festive July 4th gathering or simply craving something sweet and homey, this Raspberry Peach Crumble is an effortless, flavorful treat that brings summer right to your plate.

There’s something undeniably nostalgic about a warm fruit crumble. Unlike a cobbler, with its biscuit-like top, a crumble features a golden, streusel-style topping that crisps up beautifully in the oven. This texture—crunchy, buttery, a little bit rustic—sits atop a bubbling layer of fresh fruit that feels like sunshine in dessert form. The raspberries bring a pop of color and tartness that deepens the peach’s floral sweetness, making each bite a layered experience of summer’s best.

Raspberry Peach Crumble Recipe

For the Filling:

  • 4 cups sliced ripe peaches (about 2–2½ lbs.)
  • 1 cup fresh raspberries
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar (adjust depending on fruit sweetness)
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • A pinch of cardamom or nutmeg

For the Crumble Topping:

  • 1½ cups all-purpose flour
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F. Place the rack in the center position.
  2. Make the fruit filling: In a large bowl, gently toss peaches and raspberries with lemon juice, vanilla, sugar, cornstarch, salt, and spices until coated. Spoon the mixture into a 9-inch deep-dish pie plate.
  3. Mix the topping: Combine flour, sugars, salt, and cinnamon in a bowl. Add melted butter and stir until the mixture becomes crumbly.
  4. Assemble and bake: Scatter the crumble evenly over the fruit. Place the dish on a baking sheet and bake for 40–50 minutes, until the topping is golden and the filling is bubbling.
  5. Serve: Let cool slightly. Serve warm with a generous scoop of peaches and cream ice cream.

This recipe is endlessly adaptable—feel free to swap in cherries, blueberries, or plums. Add toasted nuts or oats to the topping for texture, or experiment with a splash of amaretto or bourbon in the fruit mix for an extra flourish. I doubled the recipe this time to serve a larger crowd in a lovely white casserole dish.

Set the Scene

We styled this festive summer dessert with our Sequoia Tablecloth in Stella Blue and Here Comes the Sun Napkins in Cardinal Red—a joyful nod to July 4th. The bold contrast of blue and vibrant red makes the table feel celebratory, while the homey crumble and melting ice cream keep things relaxed and inviting. Add a few wildflowers or a simple white candle, and your summer table is complete.

Here’s to a sweet start to summer—may your days be peach-filled and your evenings sprinkled with crumble.

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Gather / Recipes

The Featured Table: Pineapple Mango Island Oats

There’s something so inviting about waking up to a fridge full of ready-made breakfasts—especially when they’re as bright and beautiful as these Pineapple Mango Island Overnight Oats. Whether your mornings are bustling with guests or just the calm quiet of a solo summer sunrise, this week’s recipe promises ease, health, and a little taste of the tropics. I’ve always loved the endless flavor possibilities with overnight oats (chocolate peanut butter and blueberry compote are frequent favorites), but today, we’re celebrating the juicy vibrance of pineapple and mango, all wrapped in the creamy richness of coconut.

This recipe is blissfully simple: stir, chill, enjoy. I added Greek yogurt this time for extra creaminess, but you can easily make it dairy-free with a plant-based alternative by eliminating the yogurt and increasing the coconut milk or other dairy-free milk of your choice. Stored in glass jars you likely already have on hand, these oats become a beautiful breakfast bar when you have guests—just lay out the jars, add bowls of fresh fruit, a drizzle of honey, and a scattering of extra coconut. It’s an effortless way to host a morning meal that feels intentional and nourishing. Or, batch them up just for yourself and enjoy a week of healthy, ready-to-go breakfasts.

This week, I paired the oats with our Montebello scarf/bandana. It adds a soft, sunny layer to any setting—perfect as a napkin or tucked into a bread basket for your next picnic.

Healthy Pineapple Mango Island Overnight Oats
Yield: 4 small or 2 large servings

Ingredients

  • 2/3 cup plain Greek yogurt or plant-based yogurt
  • 1 heaping cup rolled oats
  • 1 cup full-fat coconut milk (from the can)
  • 2 tbsp chia seeds or ground flax meal
  • 1 tsp vanilla extract
  • Pinch of salt
  • 0–2 tbsp honey or maple syrup (to taste)
  • 2/3 cup chopped pineapple (fresh or canned)
  • 2/3 cup chopped ripe mango
  • 1/2 ripe banana, chopped or mashed
  • 4 tbsp unsweetened flaked coconut
  • 1/2 teaspoon cinnamon
  • Additional flaked coconut, honey, and fresh fruit for serving

Instructions

  1. In a mixing bowl, whisk together all ingredients until combined.
  2. Spoon into jars with tight-fitting lids and refrigerate for at least 4 hours or overnight.
  3. Before serving, top with more flaked coconut, a drizzle of honey, and fresh fruit.

Notes: 1. If you’d like to make this dairy-free add 1 1/2 cups of almond milk or milk of your choice instead of the yogurt and coconut milk or add a dairy-free yogurt, like cocojune. If you’re local, the Old Farm Truck Market carries cocojune. 2. Fresh pineapple is best used when you make this the night before and eat the next day, as its enzymes can turn oats bitter if stored too long. If you’re prepping these several days ahead, use canned pineapple instead.

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Gather / Recipes

🌿 The Featured Table

Mango Cardamom Tartlets with Honey Whipped Cream & Summer Fruit

There’s something joyful about building your own perfect bite. This week at The Featured Table, we’re leaning into summer’s golden light with delicate mango tartlets infused with cardamom and topped at the table with a cloud of honey-sweetened whipped cream and the juiciest seasonal fruit.

We made the tarts mini—perfectly portioned and beautifully simple to serve. Set them out alongside bowls of raspberries, cherries, sliced apricots, and mango, plus a swirl of whipped cream scented with wildflower honey. It’s sunshine on a plate, and every guest gets to create their own version.

These are the desserts that disappear in a heartbeat.

🥭 Mango & Cardamom Tartlets

Makes 4 mini tarts or one 9-inch tart

For the Shortbread Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • Pinch of salt
  • 1–2 tbsp cold water, if needed

Instructions:

  1. In a food processor, pulse together the flour, powdered sugar, and salt.
  2. Add the butter and pulse until the mixture resembles coarse crumbs. Add water a tablespoon at a time if needed, just until the dough holds together when pressed.
  3. Press evenly into 4 mini tart pans (or one 9-inch tart pan). Prick the bottoms with a fork. Chill for 30 minutes.
  4. Bake at 350°F for 12–14 minutes, until lightly golden. Let cool.

For the Mango Custard:

  • 2 cups frozen mango chunks, thawed
  • 1/4 cup sugar
  • 3 egg yolks
  • 1 whole egg
  • 1/4 cup heavy cream
  • 1/2 tsp ground cardamom
  • 1 tsp vanilla extract
  • Pinch of salt
  • Juice of ½ lime (optional, for brightness) – note I actually used the juice of a whole lime because I prefer things a little more tart and sweet.

Instructions:

  1. Blend mango chunks until completely smooth. Set aside.
  2. In a mixing bowl, whisk together egg yolks, whole egg, sugar, cream, cardamom, vanilla, salt, and lime juice (if using).
  3. Stir in the mango puree until fully combined.
  4. Pour into cooled crusts. Bake at 325°F for 20–25 minutes (for mini tarts) or 30–35 minutes (for a full tart), until just set with a slight wobble in the center.
  5. Cool, then chill at least 2 hours before serving.

🍯 Honey Whipped Cream

  • 1 cup heavy cream
  • 2–3 tbsp honey (to taste)

Instructions:

  1. In a chilled bowl, whip the cream until soft peaks form.
  2. Add honey and continue whipping to medium peaks.
  3. Spoon into a serving bowl and chill until ready to serve.

🍒 To Serve:

Arrange small bowls of:

  • Raspberries
  • Cherries, pitted
  • Sliced apricots
  • Sliced fresh mango
  • Honey whipped cream

Let everyone build their own tart with the toppings they love. It’s beautiful, interactive, and a celebration of the season’s best flavors.

🖤 Style Notes from the Table

We love setting this scene with our Seraphim Artemis napkins. The rich cranberry tones are a perfect complement to the deep reds of summer fruit and bring a grounded, elegant pop to the table. Pair with vintage gold forks and soft linen runners for a look that feels timeless and fresh.

This dessert is the kind that lingers in memory—ripe with flavor, relaxed in spirit, and just the thing to savor under June skies.

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Design and Lifestyle

Fresh Looks for Your Summer Table: Three New Tablecloths Have Arrived

We’re welcoming June with three beautiful new tablecloths—each one designed to make your summer gatherings feel a little more effortless, a little more elegant.

First up: our beloved Garden print is now available in not one but two new colorways, both featuring a soft gray background that grounds the lush floral pattern with just the right amount of sophistication. Whether you’re setting the table for brunch on the porch or dinner in the dining room, these new tablecloths pair perfectly with our Garden napkins for a collected, layered look.

And then, something truly special: for the first time ever, our Seraphim Athena print—long a favorite among our napkin collection—has been reimagined as a tablecloth. Rendered in the most delicate, whisper-soft blue, this design brings an airy calm to any tablescape. It’s a study in grace and quiet beauty.

We can’t wait for you to see these new arrivals. Check them out here and let your table bloom.

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