Galentine’s Brunch

feast & toast

How to host a memorable Galentine’s Day

words by julianna deschenes
photography by evan deschenes

Gathering the gals to toast friendship is a February tradition we cherish. Galentine’s Day is the perfect excuse to linger over coffee, clink glasses, and celebrate the women who make life sweeter. Here are my pro tips for hosting a festive, feel-good brunch—plus a few recipes destined to become your go-to BFF favorites.

Julianna hosts a chic & sparkling brunch for her galentines.

Design the table around one moment 

Anchor the spread with a single showstopper. Think a beautiful cake, a dramatic dessert, or a centerpiece dish, then balance it with smaller, easy-to-pick-up bites. Guests gravitate naturally between mingling and grazing, and the table feels abundant without being overwhelming. 

Choose flow over formality 

Skip assigned seating and formal courses. Instead, create a few inviting zones, drinks in one spot, food in another, a cozy place to sit and linger. The more fluid the space, the more relaxed the conversation. 

Let make-ahead be your secret weapon 

The best hosts aren’t stuck in the kitchen. Opt for dishes you can prep earlier in the day so when guests arrive, you’re pouring wine, not plating. 

Offer a signature sip along with wine or prosecco 

One batched cocktail or mocktail sets the tone and keeps hosting effortless. Add a garnish bar for a playful, interactive touch.

Keep the menu cohesive, not complicated 

A tight color palette or flavor theme, citrus, chocolate, blush tones, makes even simple dishes feel intentional and elevated.

Layer the atmosphere 

Candles at varying heights, fresh flowers, a curated Spotify playlist, and textures like linen napkins or ceramic serving pieces instantly warm the space. 

Send guests home with something thoughtful 

Party favors don’t need to be elaborate to feel special. A small, beautifully packaged takeaway, edible, usable, or handwritten, is a simple way to extend the celebration. Consider mini jars of granola or candied nuts, matchbooks or match jars tied with ribbon, chocolates or truffles, candles, or even a handwritten note or recipe card from the night.

Grapefruit Bundt Cake

Bright, tender, and lightly tangy, this grapefruit bundt cake is the ultimate Galentine’s Day showstopper. Made with Greek yogurt for an extra-moist crumb and finished with a glossy citrus glaze and fresh grapefruit, it’s equal parts elegant and effortless. 

Yield: 1 bundt cake

ingredients

Bundt Cake

2½ cups all-purpose flour 

2 teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon salt 

2 large eggs, room temperature 

1¼ cup granulated sugar 

1 cup Greek yogurt 

¾ cup vegetable oil 

1 tablespoon grated grapefruit peel 

2 tablespoons fresh grapefruit juice 

1 teaspoon vanilla extract 

Grapefruit Glaze

1 cup powdered sugar 

2 tablespoons fresh grapefruit juice grapefruit pieces, for garnish

STEP ONE: Preheat oven to 350°F. Generously butter bundt pan and sprinkle lightly with flour. In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside. 

STEP TWO: In a stand-in mixer fitted with the paddle attachment, beat eggs and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add yogurt, oil, grapefruit zest, juice and vanilla. Slowly incorporate the dry ingredients, beating until just combined. h the mixer on low speed, add yogurt, oil, grapefruit zest, juice and vanilla. Pour batter into prepared pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.

STEP THREE: While the cake is cooling: prepare the grapefruit glaze. In a medium bowl, whisk together powdered sugar and grapefruit juice until smooth. When the cake has cooled, invert onto a cake stand or serving platter and drizzle grapefruit glaze over top.

Pomegranate–Feta Stuffed Dates

Stuffed dates are an effortless yet elevated addition to any Galentine’s Day spread. This no-cook bite balances natural sweetness with creamy, savory contrast—soft dates filled with whipped feta, dotted with juicy pomegranate arils, and finished with a drizzle of honey and fresh thyme. Simple to assemble and beautiful on the table, they’re perfect for sharing with friends over cocktails and conversation. 

Yield:  6–8 (about 20 dates) 

ingredients

1 cup granulated sugar

20 medjool dates, pitted 

¾ cup feta cheese, crumbled 

⅓ cup pomegranate arils 

2–3 tablespoons honey 

fresh thyme leaves 

3 cups all purpose flour

2 ½ teaspoons ground cinnamon

2 ½ teaspoons ground ginger

½ teaspoon ground nutmeg

Gently open each date and stuff with a small spoonful of feta. Place a few pomegranate arils on top of the cheese. Arrange dates on a serving platter or board. To serve, drizzle generously with honey and finish with fresh thyme.

Honey Ricotta Tartlets

Delicate, creamy, and just sweet enough, these honey ricotta tartlets are an effortless Galentine’s Day bite. Silky whipped ricotta is tucked into crisp pastry cups, finished with jewel-like pomegranate, crunchy pistachios, and a final drizzle of honey—perfect for grazing, mingling, and popping one more than planned.  

Yield:  12 tartlets  

ingredients

24       ready-to-fill mini pastry cups 

8         ounces whole-milk ricotta 

2–3     tablespoons honey (plus extra for drizzle) 

½        teaspoon orange zest 

¾        cup pomegranate arils 

¼        cup finely chopped pistachios

STEP ONE: Arrange mini pastry cups on a sheet tray. Warm in the oven at 325°F for 3–5 minutes to lightly crisp (optional). In a medium bowl, stir together ricotta, honey, and lemon zest until creamy and smooth. 

STEP TWO: Spoon or pipe the ricotta mixture into each pastry cup. Sprinkle pomegranate arils and chopped pistachios over the ricotta. Drizzle with a touch more honey. Chill before serving.