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A Harvest Gathering Menu

Go ahead, invite people over. Our ready-to-host menus are impressive and delicious—and easy to pull off, we promise. Read on for recipes, chef’s tips, presentation tricks and shortcuts. Who’s going to have fun at this party? You.

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Harvest Gathering
The best chef wisdom we’ve heard all year? “If it grows together, it goes together.” Sure, it’s a bit unexpected to layer a salad with late-summer tomatoes and early fall squash, but as it turns out, they’re a natural pair. Our bountiful, soup-and-salad spread dishes up all the best flavors of the season, and it makes a perfect late lunch or family-style dinner at dusk. The harvest party menu requires little prep and cook time, so kick back and let the just-picked ingredients shine.

Gewürztraminer: say it three times fast.

Champagne and wines to pair with harvest gathering menu

Sparkling whites and dry rosés are easy picks for our menu of ripe garden flavors. To surprise your guests--and maybe introduce them to something new--try adding the lesser-known Gewürztraminer varietal to your lineup. Its sweet and spicy aromas will fit right in on a warm August evening.

The salad they’ll keep talking about.

Crab and corn salad in butter lettuce

Salads are the perfect “shoulder season” dish to celebrate the harvest: not too heavy, plenty of creative freedom and an easy way to show off a little bit of everything. You can prep the ingredients for all of the salads on this menu ahead of time--just mix in the dressings right before serving. This corn and crab beauty adds an indulgent note to our menu with its tender bites of fresh seafood and creamy avocado buttermilk dressing.

Chef's Tip: To save time, buy your favorite buttermilk-based dressing and combine with a ripe avocado in a Vitamix. And to save on the tab, chat with your local fish monger about fresh, less expensive alternatives to jumbo lump crab—in a pinch, you can substitute fresh-cooked large diced shrimp.

Hosting Tip: Create a nest of tender butter lettuce to bring vibrancy to a family-style presentation of this dish, or spoon bite-sized portions of salad into endive leaves and present them as an appetizer.

Tomato season is the best season.

Late summer tomato and squash salad in wooden bowl

Two tomato dishes on the table? Three? Why not? They’re ripe for showcasing, and the fabulous summertime yield will be a memory all too soon. Our dueling odes to tomatoes—a smoky, chilled soup with pasta and a light salad of layered tomatoes and squash—are so different they don’t compete.

Chilled Smoked Tomato Soup with Fried Pasta in 18th Street Low Bowl

Chef’s Tip: Clean and boil leftover squash seeds, then roast with cinnamon, chili powder, salt and pepper. They’re a great garnish for soups and salads.

Hosting Tip: If your gathering falls on a cool night, serve the soup warm rather than cold.

Add earthy grains to round it out.

Wild Rice bowl served on table

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Include a grain dish to balance your produce-centric spread. Our wild rice version with sweet potatoes is a sweet-and-savory nod to autumn flavors that’s great served at room temp.

Chef’s Tip: This dish is best when you give the rice time to absorb some of the dressing, so mix those two components together up to a day or at least an hour before serving.

Sundaes get the grown-up treatment.

Salted Maple Ice Cream Sundaes with Caramelized Stone Fruit in Le Creuset baker and footed dessert dishes

Serve a dessert that’s sweet enough to satisfy your guests’ cravings but rustic enough to fit the harvest theme. Individual sundaes made with ripe, caramelized stone fruit and homemade salted maple ice cream bring the meal to a close with a nostalgic nod to simpler times.

Find more CrateParty menus in the entertaining section of our blog, plus everything you need to host at crateandbarrel.com.

Print Recipe
Corn and Crab Salad
Votes: 5
Rating: 3
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 5 minutes
Servings
6
Ingredients
For the pickled grapes:
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon cayenne pepper
  • 1 cup red grapes thinly sliced into coins
For the avocado buttermilk dressing:
  • 1/2 avocado
  • 3/4 cup buttermilk
  • 1 lime juiced
  • 1 tablespoon tarragon leaves torn
  • 1 tablespoon basil leaves torn
  • salt and pepper to taste
For the salad:
  • 2 tablespoons butter
  • 1 1/2 cups fresh corn kernels from about 3 ears
  • 16 ounces jumbo lump crab meat
  • 2 tablespoons extra virgin olive oil
  • 2 limes juiced
  • salt and pepper to taste
  • 1 head butter lettuce separated into whole leaves, to serve
  • 1 teaspoon cayenne pepper to garnish
  • 1 fresno chili thinly sliced, to garnish
  • Microgreens to garnish
Prep Time 15 minutes
Cook Time 5 minutes
Servings
6
Ingredients
For the pickled grapes:
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon cayenne pepper
  • 1 cup red grapes thinly sliced into coins
For the avocado buttermilk dressing:
  • 1/2 avocado
  • 3/4 cup buttermilk
  • 1 lime juiced
  • 1 tablespoon tarragon leaves torn
  • 1 tablespoon basil leaves torn
  • salt and pepper to taste
For the salad:
  • 2 tablespoons butter
  • 1 1/2 cups fresh corn kernels from about 3 ears
  • 16 ounces jumbo lump crab meat
  • 2 tablespoons extra virgin olive oil
  • 2 limes juiced
  • salt and pepper to taste
  • 1 head butter lettuce separated into whole leaves, to serve
  • 1 teaspoon cayenne pepper to garnish
  • 1 fresno chili thinly sliced, to garnish
  • Microgreens to garnish
Votes: 5
Rating: 3
You:
Rate this recipe!
Instructions
  1. Start a day ahead to prepare the pickled grapes. In small saucepan, bring vinegar, sugar and cayenne to boil over high heat, stirring to dissolve sugar. In small bowl, pour pickling liquid over sliced grapes and cool to room temperature. Cover and refrigerate overnight.
  2. For the dressing, in Vitamix® or blender, combine avocado, buttermilk, lime juice, tarragon and basil; blend until smooth. Season with salt and pepper and refrigerate until needed, up to 3 days.
  3. In fry pan, heat butter over medium-high heat and cook corn, stirring occasionally until tender, 1–2 minutes. Set aside and allow to cool.
  4. In mixing bowl, toss together cooked corn, crab meat, olive oil, lime juice and reserved pickled grapes. Season with salt and pepper.
  5. Arrange lettuce leaves on serving platter. Spoon crab mixture on top of lettuce leaves, sprinkle with cayenne pepper, and garnish with sliced chilis and microgreens. Serve with reserved dressing on the side.

Print Recipe
Late Summer Tomato and Squash Salad
Votes: 14
Rating: 3.21
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Rate this recipe!
Prep Time 15 minutes
Cook Time 25 minutes
Servings
6
Ingredients
  • 2 winter squash such as delicata, seeded and thinly sliced into 1/2-inch rings
  • 1/2 cup extra virgin olive oil divided
  • salt and pepper to taste
  • 4 cups heirloom cherry tomatoes halved and quartered
  • 3 tablespoons red wine vinegar
  • 1/2 cup basil leaves torn
  • 2 tablespoons Chives sliced
  • 1 cup aged cheddar cheese crumbled
  • Edible flowers (e.g. violets, marigolds, lavender), to garnish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
6
Ingredients
  • 2 winter squash such as delicata, seeded and thinly sliced into 1/2-inch rings
  • 1/2 cup extra virgin olive oil divided
  • salt and pepper to taste
  • 4 cups heirloom cherry tomatoes halved and quartered
  • 3 tablespoons red wine vinegar
  • 1/2 cup basil leaves torn
  • 2 tablespoons Chives sliced
  • 1 cup aged cheddar cheese crumbled
  • Edible flowers (e.g. violets, marigolds, lavender), to garnish
Votes: 14
Rating: 3.21
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees F. Arrange sliced squash rings on parchment-lined baking sheet, drizzle with 1/4 cup olive oil, season with salt and pepper and roast until tender, about 20 minutes. Once cool, cut squash rings in half to create half moons.
  2. In large bowl, combine roasted squash, tomatoes, vinegar, remaining olive oil, basil and chives.
  3. Transfer salad to serving platter, scatter with crumbled cheddar cheese and edible flowers, and season with salt and pepper.

Print Recipe
Chilled Smoked Tomato Soup with Fried Pasta
Votes: 15
Rating: 2.93
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 35 minutes
Servings
6-8 servings
Ingredients
For the smoked tomato soup:
  • 3 28- ounce cans of fire-roasted whole tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups onion finely diced
  • 2 cloves heads garlic halved
  • 1/4 cup white balsamic vinegar
  • 1 teaspoon cayenne pepper
  • 2 leaves bunches basil tied with cotton kitchen twine, plus extrato garnish
  • 1 1/2 tablespoons salt
  • pepper to taste
  • 1/2 cup Manchego cheese finely grated
  • 3 tablespoons Chives sliced
For the fried pasta:
  • 1 cup small-shape pasta such as bowtie or ditalini, cooked and drained
  • 1 quart vegetable oil
  • salt and pepper to taste
  • 1/2 cup Manchego cheese finely grated
Prep Time 15 minutes
Cook Time 35 minutes
Servings
6-8 servings
Ingredients
For the smoked tomato soup:
  • 3 28- ounce cans of fire-roasted whole tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups onion finely diced
  • 2 cloves heads garlic halved
  • 1/4 cup white balsamic vinegar
  • 1 teaspoon cayenne pepper
  • 2 leaves bunches basil tied with cotton kitchen twine, plus extrato garnish
  • 1 1/2 tablespoons salt
  • pepper to taste
  • 1/2 cup Manchego cheese finely grated
  • 3 tablespoons Chives sliced
For the fried pasta:
  • 1 cup small-shape pasta such as bowtie or ditalini, cooked and drained
  • 1 quart vegetable oil
  • salt and pepper to taste
  • 1/2 cup Manchego cheese finely grated
Votes: 15
Rating: 2.93
You:
Rate this recipe!
Instructions
  1. Pour tomatoes into large container and partially cover with plastic wrap. Inject smoke into container with Polyscience Smoking Gun Handheld Food Smoker, quickly seal plastic wrap and allow tomatoes to marinate until smoked, 5–7 minutes. Remove plastic wrap to release smoke and refrigerate smoked tomatoes until needed.
  2. In large cast iron pot, heat olive oil over medium-high heat and sauté onion and garlic until tender, 4–5 minutes. Add smoked tomatoes, vinegar, cayenne pepper and basil. Stir to combine and simmer for 15–20 minutes. Remove from heat, season with salt and pepper and allow to cool. Once cooled, remove basil and transfer in batches to Vitamix® or blender; blend until smooth. Refrigerate until needed.
  3. In large fry pan, heat vegetable oil to 325 degrees. Fry pasta in batches until golden brown, stirring frequently to separate pasta pieces and carefully as hot oil may spatter, 3–4 minutes. Using slotted spoon, transfer fried pasta to drain on paper towels. Season with salt and pepper, and scatter with manchego cheese.
  4. Ladle cold soup into bowls and top with fried pasta, grated manchego, basil and chives.

Print Recipe
Wild Rice Salad
Votes: 9
Rating: 3
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 40 minutes
Servings
6-8 servings
Ingredients
For the pear and horseradish vinaigrette:
  • 1 pear peeled and halved
  • 2 teaspoon horseradish finely grated
  • 1 teaspoon honey
  • 2 tablespoons lime juice
  • 4 tablespoons extra virgin olive oil
  • 5 sage leaves
  • salt and pepper to taste
For the wild rice:
  • 2 cups wild rice
  • 1 bay leaf
For the sweet potatoes:
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 3 sweet potatoes peeled and diced into 1/2-inch cubes
  • 4 sprigs thyme
  • 1 tablespoon honey
  • 1/2 teaspoon cayenne pepper
For the salad assembly:
  • 2 cups frisée torn into 1-inch pieces
  • 1/2 cup curly parsley to garnish
  • Edible flowers (e.g. violets, marigolds, lavender), to garnish
Prep Time 10 minutes
Cook Time 40 minutes
Servings
6-8 servings
Ingredients
For the pear and horseradish vinaigrette:
  • 1 pear peeled and halved
  • 2 teaspoon horseradish finely grated
  • 1 teaspoon honey
  • 2 tablespoons lime juice
  • 4 tablespoons extra virgin olive oil
  • 5 sage leaves
  • salt and pepper to taste
For the wild rice:
  • 2 cups wild rice
  • 1 bay leaf
For the sweet potatoes:
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 3 sweet potatoes peeled and diced into 1/2-inch cubes
  • 4 sprigs thyme
  • 1 tablespoon honey
  • 1/2 teaspoon cayenne pepper
For the salad assembly:
  • 2 cups frisée torn into 1-inch pieces
  • 1/2 cup curly parsley to garnish
  • Edible flowers (e.g. violets, marigolds, lavender), to garnish
Votes: 9
Rating: 3
You:
Rate this recipe!
Instructions
  1. In Vitamix® or blender, combine pear, horseradish, honey, lime juice, olive oil and sage; blend until smooth. Season vinaigrette with salt and pepper, and refrigerate until needed.
  2. Bring large pot of salted water to boil, add rice and bay leaf, and cook until rice is tender, 25 minutes. Remove bay leaf, drain rice and spread on baking sheet to cool. Set aside.
  3. In large fry pan, heat butter and olive oil over medium-high heat and cook sweet potatoes and thyme, stirring occasionally until potatoes are tender, 20–25 minutes. Stir in honey and cayenne pepper, remove from heat and set aside.
  4. Transfer cooked rice and sweet potatoes to serving bowl and toss with dressing. Serve topped with frisée, curly parsley and edible flowers.

Print Recipe
Salted Maple Ice Cream Sundaes with Caramelized Stone Fruit
Votes: 9
Rating: 2.89
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 2 hours
Servings
6-8 servings
Ingredients
For the ice cream:
  • 1 1/3 cup Grade B maple syrup
  • 8 large egg yolks
  • 3 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 teaspoon fine sea salt
For the brioche croutons:
  • 2 cups brioche about 1/2 loaf, cut into 1/2-inch cubes
  • 1/4 cup butter melted
  • 1/4 cup powdered sugar sifted
For the caramelized fruit:
  • 3 yellow peaches halved and stones removed
  • 3 apricots halved and stones removed
  • 3 nectarines halved and stones removed
  • 1 orange 1/2 juiced and 1/2 thinly sliced into rounds
  • 1 lemon 1/2 juiced and 1/2 thinly sliced into rounds
  • 1 lime 1/2 juiced and 1/2 thinly sliced into rounds
  • 2 tablespoons granulated sugar
  • 1/4 cup butter
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 2 hours
Servings
6-8 servings
Ingredients
For the ice cream:
  • 1 1/3 cup Grade B maple syrup
  • 8 large egg yolks
  • 3 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 teaspoon fine sea salt
For the brioche croutons:
  • 2 cups brioche about 1/2 loaf, cut into 1/2-inch cubes
  • 1/4 cup butter melted
  • 1/4 cup powdered sugar sifted
For the caramelized fruit:
  • 3 yellow peaches halved and stones removed
  • 3 apricots halved and stones removed
  • 3 nectarines halved and stones removed
  • 1 orange 1/2 juiced and 1/2 thinly sliced into rounds
  • 1 lemon 1/2 juiced and 1/2 thinly sliced into rounds
  • 1 lime 1/2 juiced and 1/2 thinly sliced into rounds
  • 2 tablespoons granulated sugar
  • 1/4 cup butter
Votes: 9
Rating: 2.89
You:
Rate this recipe!
Instructions
  1. In small saucepan, cook maple syrup over medium-high heat, stirring occasionally until reduced by a quarter, 5–7 minutes. Set aside until needed.
  2. In large heat-resistant bowl, whisk egg yolks until slightly thickened and pale, 5–7 minutes.
  3. In medium saucepan, bring cream and milk to simmer over medium-high heat. Remove from heat. Working quickly, whisk 1/2 cup cream mixture into egg yolks to temper them. Combine tempered yolk mixture with cream mixture in saucepan and return to medium heat. Stir constantly until mixture coats back of wooden spoon, 3–5 minutes. Remove saucepan from heat, and stir in maple syrup reduction and salt.
  4. Prepare an ice bath—fill large bowl halfway with ice and water; set second large bowl in the ice water. Strain custard through fine mesh sieve into second large bowl over ice bath and allow to cool. Once custard has cooled, transfer to ice cream maker and churn according to machine instructions. Transfer churned ice cream to airtight container, cover and freeze at least 2 hours or overnight.
  5. Preheat oven to 375 degrees. Toss cubed brioche with melted butter and powdered sugar. Spread brioche on parchment-lined baking sheet and bake until golden brown, tossing frequently to avoid burning, 10–12 minutes.
  6. Increase oven temperature to 400 degrees. In large bowl, combine stone fruit halves, citrus rounds, citrus juices and sugar; toss to combine. Transfer to buttered baking dish, and roast until fruit is tender and starting to caramelize, 20–25 minutes.
  7. To serve sundaes, spoon roasted fruit and pan juices into individual bowls, top with a scoop (or two) of ice cream, scatter with brioche croutons and dust with powdered sugar.

Comments

  1. Barbara

    This looks so wonderful! It would be a party where everyone would feel special and relaxed. The table is so beautifully put together. I tried to find the name of the solid blue napkins in the sources but couldn’t. Will you let me know, please? Thank you.

    September 1, 2017 | Reply

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