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  1. Friday, April 10

    Friday Show and Tell

    Happy Friday! We’re still on vacation, so I’m going to be quick today!

    apricot brie grilled cheese from @janemaynard

    I shared a recipe on Babble this week in honor of Grilled Cheese Month, Apricot Brie Grilled Cheese. The sandwich was inspired by baked brie in pastry crust with apricots. This sandwich is just as delicious as that great appetizer!

    Also, I just bought a lemon squeezer and I’m SUPER excited. It’s the little things. 😉

    You know what Show and Tell means…please share your own stuff! Whether it’s just something that happened to you during the week, a link you find interesting, or your own blog posts, we want to see it!


  2. Monday, July 15

    Apricot Peach Galette + A Giveaway!

    Looking for a super simple yet super scrumptious summer dessert? Look no further! I’ve got the perfect thing for you!

    apricot peach galette | thisweekfordinner.com

    I’ve worked with Libby’s a few times and they are always wonderful to work with! Most recently they challenged me to come up with a sweet brunch recipe using canned peaches and apricots. A galette immediately came to mind!

    apricot peach galette | thisweekfordinner.com

    I love making galettes because they are beautiful in a very rustic way, and they always taste great, especially with a bit of ice cream on top! The big bonus for me, however, is that they are super easy to make. You know how I love easy!

    apricot peach galette | thisweekfordinner.com

    apricot peach galette | thisweekfordinner.com

    I made this apricot peach galette for our little family and they gobbled it up! Cate and Nate even had seconds. Nate said he wished it was all apricots (he loves apricots) but Cate protested loudly that the peaches were her favorite part (she loves peaches). I’m sure you can play around with the fruit to your own taste, but I kind of like having both in there to keep things interesting!

    Libby's Giveaway | Williams-Sonoma Cherry Serving Tray Set | thisweekfordinner.com

    Before we get to the recipe, Libby’s has a lovely giveaway for you today! One lucky, randomly-selected reader will receive an assortment of Libby’s canned goods along with this gorgeous cherry serving tray set from Williams-Sonoma. (I’m completely jealous and wish I could enter this giveaway myself!) Here’s now to enter:

    • Post any comment you like! Simple as that! (Maybe join in the debate with Nate and Cate…peaches or apricots or both?)
    • Bonus Entry: Visit Libby’s Recipe App on Facebook and tell us your favorite recipe or the one you want to try most!
    • Be sure to leave a separate comment for each entry.
    • All comments must be posted by Midnight, PT on Saturday, July 20.

    Thank you to Libby’s for sponsoring today’s post and for providing this giveaway! You can visit Libby’s on Facebook, Twitter, Pinterest or on their website.

    apricot peach galette | thisweekfordinner.com

    Without further ado, I give you Apricot Peach Galette!

    Apricot Peach Galette + A Giveaway!
     
    Author:
    Recipe type: Dessert
    Ingredients
    • 1 store-bought, refrigerated 9-inch pie crust OR ½ recipe for Pate Brisee from Martha Stewart (the pate brisee is delicious and easy to make, but a store-bought crust is even easier and still super yummy!)
    • 1 can Libby’s sliced peaches or 3 fresh peaches, sliced
    • 1 can Libby’s apricot halves or ~8 fresh apricots, halved and pitted
    • Juice from ½ lemon (about 1-2 teaspoons lemon juice)
    • 3 pinches of salt
    • 1 – 2 tablespoons turbinado sugar (aka sugar in the raw)
    • 1 egg, whisked with a bit of water
    Instructions
    1. Preheat oven to 400 degrees F.
    2. Place pie crust or rolled out pate brisee (when you halve the Martha Stewart recipe, you should roll it out to about 12 inches or so) on a rimmed cooking sheet lined with parchment paper or a Silpat. Drain peaches and apricots. Slice apricot halves into thirds. Place drained peaches and apricots on center of crust in an even pile, leaving about a 2-3 inch border of crust around the fruit (if you use the store-bought crust, your border will be a bit smaller than the pate brisee). Drizzle fruit with lemon juice, sprinkle with pinches of salt, then fold edges of crust up around the sides. You can be as tidy or as sloppy as you like with the edges – it comes out pretty either way!
    3. Once the border is folded up around the sides, brush the “crust” lightly but thoroughly with the egg wash. Sprinkle the crust liberally with turbinado sugar, and feel free to toss a few crystals of sugar on the fruit, too.
    4. Bake for about 40 minutes, until the crust has browned nicely. Remove from the oven, let cool a few minutes, then serve. If you let it cool a little longer, you can usually transfer the galette easily to a serving platter using a few flat spatulas and some care.

    apricot peach galette last shot | thisweekfordinner.com