A DIY Mexican Inspired Taco Bar

Food-TacoBar1 Food-TacoBar3 Food-TacoBar5 Food-TacoBar6 Food-TacoBar2 Food-TacoBar5

Nine times out of ten when casually entertaining you’ll find me preparing a DIY taco bar for guests to enjoy.  You see we eat a lot of tacos and all things Mexican over at the Rye household which makes a DIY taco bar a natural go-to for me (grab my recipes for homemade guacamole, queso, and tortilla chips which are SO worth the time).  Plus you can prep the majority of ingredients the night before, and with a few simple protein and veggie options plus a whole slew of toppings you can rest assured that even the pickiest of eaters will find something to satisfy their cravings.    

So with National Taco Day being this Saturday the 4th might I suggest you grab a sombrero, mix a margarita, and have some of your nearest and dearest over to nosh on a taco bar of your own.  Truly, MKR

P.S.  If you’re not a fan of the whole cooking thing Williams Sonoma is offering a ready to go taco bar version!

*Grab the recipes and shop the story below  ||  Photography, Rustic White

DIY Mexican Inspired Taco Bar
Write a review
Print
Ingredients
  1. Taco Shells (hard & soft)
  2. Tortilla Chips (homemade recipe link in story)
  3. Proteins (skirt steak, chicken, shrimp)
  4. Vegetarian Options (roasted potatoes & black beans)
  5. Various Salsa options
  6. Queso (recipe link in story)
  7. Guacamole (recipe link in story)
  8. Refried beans
  9. Chopped lettuce
  10. Chopped tomatoes
  11. Chopped onions
  12. Shredded cheese
  13. Sliced jalepenos
  14. Sliced radishes
  15. Chopped cilantro
  16. Sour cream
  17. Sliced limes
Instructions
  1. ...FOR THE SHRIMP
  2. Coat deveined and tails of shrimp with olive oil, salt, and fresh pepper.
  3. In a small skillet on medium high shrimp cook shrimp 4-6 minutes, browning and slightly crisping each side.
  4. ...FOR THE ROASTED POTATOES
  5. Slice baby red potatoes and generously coat in olive oil, salt, freshly ground pepper, and cayenne pepper if you like heat.
  6. Place on a small lined or non stick coated baking sheet and bake at 400 degrees until potatoes soften and brown 20-25 minutes. Stir potatoes occasionally.
  7. ...FOR THE SKIRT STEAK
  8. Pound out steak about 1" thickness.
  9. Pat down with 1 tablespoon olive oil, chili lime rub, fresh squeezed lime juice, and fresh cilantro. Let marinate for 30-60 minutes. Do not marinate for more than 60 minutes as the meat will begin to sour and break down.
  10. Grill on a low heat till preferred doneness is achieved. I suggest for guests serving at a medium rare/medium temperature.
  11. Let rest 2-5 minutes before cutting and serving.
  12. ...FOR THE TOPPINGS & SIDES
  13. Make homemade tortilla chips (recipe below), chop vegetables, and shred cheese up to 24 hours in advance. Refrigerate until serving.
  14. Make guacamole just before serving, squeeze a tiny bit of lemon over the top to preserve color and prevent browning.
  15. Lay out all ingredients and let the taco building begin!
Waiting on Martha http://waitingonmartha.com/

 *ADDITIONAL RECIPES…Best Ever Guacamole  ||  Salsa Con Queso  ||  Homemade Tortilla Chips  ||  The Classic Margarita  ||  St. Germain Mint Margarita  ||  The Heater, Jalepeno Margarita  ||  Mint Watermelon Margarita  ||  Pineapple Margarita   ||  Strawberry Margarita

 

shopthestory  

…WAIT THERE’S MORE…Molcajete,  Williams Sonoma (I’m also dying to get the pig)  ||  Cutting Board, Vintage similar HERE  ||  Dipping Dishes, Waiting On Martha  ||  Gold Silverware, One Kings Lane, old similar HERE  ||  Napkins, Vintage similar HERE  ||  Wood Serving Set, Waiting On Martha (email customerservice@waitingonmartha for details)  ||  Salsa Bowl, Sur la Table  ||  Seasoning, Williams Sonoma chili lime rub (my husband swears by it) 

The Moscow Mule

Mint Moscow Mule, Waiting On Martha Mint Moscow Mule, Waiting On Martha

When the temps begin to move towards sweater weather, my cocktail menu tends to move towards one of my favorite drinks, Mint Moscow Mules.  By combing tart ginger beer, fresh mint and lime juice stirred up in a copper mug…well all I have to say is cheers!  truly, MKR

*Photography, Rustic White  ||  Moscow Mule Mugs, Waiting On Martha

Mint Moscow Mule
Write a review
Print
Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
Ingredients
  1. 2 ounces Vodka
  2. 4-6 ounces Ginger Beer
  3. 2-3 mint sprigs plus more for garnish (optional)
  4. 1 lime plus more for garnish
Instructions
  1. Muddle mint sprigs and the juice of 1 lime in the bottom of a copper mug (or rocks glass).
  2. Add ice, vodka, and ginger beer.
  3. Stir, garnish with a mint sprig, lime slice and enjoy.
Waiting on Martha http://waitingonmartha.com/

Roasted Tomato Capellini

Roasted Tomato Capellini recipe, Waiting On Martha Roasted Tomato Capellini recipe, Waiting On Martha Roasted Tomato Capellini recipe, Waiting On Martha

A week or so ago I shared my La Crema Virtual Vintner dinner party with you all, but forgot to share the recipe to one of my absolute favorite dishes; my roasted tomato capellini.  Extremely easy to make, and always a crowd pleaser, this pasta won’t put you to sleep and truly capitalizes on my love for fresh, simple ingredients.  Enjoy!  truly, MKR

*Photography, Rustic White

Roasted Tomato Capellini
Write a review
Print
Ingredients
  1. Kosher salt
  2. 1/2 cup olive oil, plus extra for the pot
  3. 10 cloves garlic, minced
  4. 4 pints small cherry and mixed grape tomatoes
  5. 20-25 large basil leaves, torn
  6. 1 teaspoon freshly ground black pepper
  7. 1 tablespoon crushed red pepper flakes (optional)
  8. 1/2 cup pine nuts
  9. 3/4 pound dried capellini or angel hair pasta
  10. 1/2 cup Parmesan cheese and extra chopped basil for serving
Instructions
  1. Bring a large pot of water with 2 tablespoons of salt to a boil.
  2. Meanwhile, heat 1/2 cup of olive oil in a large (12-inch) saute pan. Add the chopped garlic and cook over medium heat for 30 seconds. Add the tomatoes, basil, pine nuts, 1 teaspoon salt, 1 teaspoon pepper, and desired amount of red pepper flakes. Reduce the heat to medium-low and cook for 5 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
  3. While the tomato mixture is sautéing add the capellini to the pot of boiling water and cook for 2 minutes.
  4. Drain the pasta, reserving some of the pasta water.
  5. Place the pasta in a large serving bowl, add the tomato mixture and toss well.
  6. Serve with extra basil sprinkled on top and Parmesan on the side.
Waiting on Martha http://waitingonmartha.com/

Mulled Wine

Mulled Wine, Waiting On Martha PB-Wine Wine Me Up! Mulled Wine, Waiting On Martha Mulled Wine, Waiting On Martha Mulled Wine, Waiting On Martha

We all know I love wine.  Like love (I’m actually in Sonoma right now making wine with La Crema).  And when the cooler temps begin to arrive I, like most, switch from a crisp white to a warm red.  And other than drinking a bold Cab by a big fire another way I love enjoying reds is with my classic mulled wine recipe.  Red wine combines with aromatics of cinnamon, star anis, and orange to create the most perfect warm and cozy drink of the season.  Cheers!  truly, MKR  

*Antique Silver Pitcher, Pottery Barn c/o  ||  Antique Silver Bowl, Pottery Barn c/o  ||  “Wine Me Up” corkscrew, Pottery Barn c/o  ||  Wine Glasses, Pottery Barn c/o

**Photography, Rustic White  ||  This post was sponsored by Pottery Barn a brand I love.  Recipe and opinions are 100% my own.

Mulled Wine
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 4 cups apple cider
  2. 1 (750-ml) bottle red wine, such as La Crema Pinot Noir
  3. 2 cinnamon sticks
  4. 1 orange, zested and juiced
  5. 4 whole cloves
  6. 3 star anise
  7. 4 oranges, peeled, for garnish
Instructions
  1. Combine the cider, wine, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes.
  2. Pour into mugs, add an orange and orange peel to each and serve.
Notes
  1. *You can make this in a crock pot and keep on warm all day
Waiting on Martha http://waitingonmartha.com/
 

Dark Chocolate Ganache Cookie Cake

Dark Chocolate Ganache Cookie Cake, Waiting On Martha Dark Chocolate Ganache Cookie Cake, Waiting On Martha Food-CookieCakeP Dark Chocolate Ganache Cookie Cake, Waiting On Martha Dark Chocolate Ganache Frosting, Waiting On Martha Dark Chocolate Ganache Cookie Cake, Waiting On Martha

When Bahlsen North America reached out to ask if I’d help celebrate their 125th anniversary with a “Let the Good Times Roll” birthday cake contest I was all in.  I mean who doesn’t love cake?  Plus the only rules were I had to use Bahlsen’s signature rolled cookies (which I’ve had at least 100 times) and the recipe must be easy.  Enter my Dark Chocolate Ganache Cookie Cake.  A richer, than rich chocolate cake complete with mini chocolate chips, layers of Bahlsen cookies, butter cream frosting, and topped with a chocolate ganache frosting.  A recipe that is so, so very easy because you can choose to make it from scratch, or simply add ingredients to store bought cake mix and frosting (recipes and helpful baking tips for both below), plus the ganache topping makes it truly a showstopper.  And I promise you ganache is one of those things that looks impressive and extremely difficult to re-create but is beyond simple.  

Now, lets break out your aprons and let the good times roll!  Happy Birthday Bahlsen!  truly, MKR 

Dark Chocolate Ganache Cookie Cake - From Scratch
Yields 3
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Ingredients
  1. ...For the Cake
  2. 1 package of Bahlsen Dark Chocolate Waffeletten cookies
  3. 2 cups boiling water
  4. 1 cup unsweetened cocoa powder
  5. 1 cup mini chocolate chips
  6. 2 3/4 cups all-purpose flour
  7. 2 teaspoons baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1 cup butter, softened
  11. 2 1/4 cups white sugar
  12. 4 eggs
  13. 1 1/2 teaspoons vanilla extract
  14. ...For the Butter Cream Frosting
  15. 1 1/2 cup solid vegetable shortening
  16. 1 1/2 cup (3 sticks) unsalted butter softened
  17. 3 teaspoons clear vanilla extract
  18. 12 cups sifted confectioners' sugar (approximately 1 lb.)
  19. 6 tablespoons milk
  20. ...For the Ganache Topping
  21. 16 ounces high quality semisweet chocolate chips
  22. 1 cup heavy cream
Instructions
  1. ...For the Cake
  2. Preheat oven to 350 degrees.
  3. Grease 3 - 8 or 9 inch round cake pans.
  4. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
  5. Sift together flour, baking soda, baking powder and salt; set aside.
  6. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, stir in vanilla.
  7. Add the flour mixture with the cocoa mixture. Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
  8. Bake in preheated oven for 30 to 35 minutes.
  9. While cake bakes crumble your Bhalsen cookies and set aside.
  10. Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
  11. ...For the Butter Cream Frosting
  12. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  13. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  14. Gradually add milk; beat at medium speed until light and fluffy.
  15. ...For the Ganache Topping **begin making this once cake is chilling in the refrigerator**
  16. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  17. ...Build your Cake
  18. You can make the cake 2 or 3 layers, it's completely up to you.
  19. Level each cake using a cake leveler or large knife. Simply place your hand on top of the cake and cut the top, rounded layer off to make it flat and thinner.
  20. Place your first layer on a cake plate and frost the top with a thin layer of buttercream, add a layer of cookie crumble. Continue with the second, and third layer if desired. Do not add cookie crumble to the top layer.
  21. Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
  22. Place in refrigerator to chill for 20-30 minutes.
  23. Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
  1. *The easiest way to grease a cake pan is by using a napkin.
  2. *Using an actual cake leveler is the easiest and most accurate way to even out your cakes, however if you do not have a cake leveler simply use a bread knife.
  3. *When frosting a cake you want to make sure your frosting is a light and fluffy as possible. Begin with all of the frosting on top and then slowly move the frosting over the top of the cake, and down the sides. Using an icing spatula continue to frost the sides of the cake.
  4. *For the messy, lined icing look as seen on my cake simply take a think icing spatula and run it all around the cake lightly to form parallel lines. A cake turntable makes this extremely easy.
  5. *Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
Waiting on Martha http://waitingonmartha.com/
Dark Chocolate Ganache Cookie Cake - From Boxed Mix
Write a review
Print
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Ingredients
  1. ...For the Cake
  2. 1 package of Bahlsen Dark Chocolate Waffeletten cookies
  3. 1 Dark Chocolate Cake Mix for a double layer cake, 2 Dark Chocolate Cake Mixes for a triple layer cake and all of the suggested ingredients on the box (eggs, oil, and water)
  4. 1 cup mini chocolate chips
  5. 3-4 jars of Butter Cream Frosting
  6. ...For the Ganache Topping
  7. 16 ounces high quality semisweet chocolate chips
  8. 1 cup heavy cream
Instructions
  1. ...For the Cake
  2. Preheat oven to 350 degrees.
  3. Grease 3 - 8 or 9 inch round cake pans.
  4. Follow cake mix directions to make batter
  5. Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
  6. Bake in preheated oven for 30 to 35 minutes.
  7. While cake bakes crumble your Bhalsen cookies and set aside.
  8. Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
  9. For the Ganache Topping **begin making this once your cake is chilling in the refrigerator**
  10. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  11. ...Build your Cake
  12. You can make the cake 2 or 3 layers, it's completely up to you.
  13. Level each cake using a cake leveler or large knife. Simply place your hand on top of the cake and cut the top, rounded layer off to make it flat and thinner.
  14. Place your first layer on a cake plate and frost the top with a thin layer of buttercream, add a layer of cookie crumble. Continue with the second, and third layer if desired. Do not add cookie crumble to the top layer.
  15. Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
  16. Place in refrigerator to chill for 20-30 minutes.
  17. Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
  1. *The easiest way to grease a cake pan is by using a napkin.
  2. *Using an actual cake leveler is the easiest and most accurate way to even out your cakes, however if you do not have a cake leveler simply use a bread knife.
  3. *When frosting a cake you want to make sure your frosting is a light and fluffy as possible. Begin with all of the frosting on top and then slowly move the frosting over the top of the cake, and down the sides. Using an icing spatula continue to frost the sides of the cake.
  4. *For the messy, lined icing look as seen on my cake simply take a think icing spatula and run it all around the cake lightly to form parallel lines. A cake turntable makes this extremely easy.
  5. *Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
Waiting on Martha http://waitingonmartha.com/
**All images original to Waiting On Martha.  This post was sponsored by Bahlsen North America, a brand I love and order.  Recipe and opinions are 100% my own.

La Crema Virtual Vintner

A Harvest Dinner Party, Waiting On Martha La Crema Virtual Vintner Dinner Party La Crema Virtual Vintner La Crema Virtual Vintner, Waiting On Martha LaCrema5 Harvest Dinner Party, Waiting On Martha La Crema Virtual Vintner, Waiting On Martha Harvest Dinner Party, Waiting On Martha Salt Cellars LaCrema2 Pasta & Croistini Fall Entertaining Croistini 7 Ways, Waiting On Martha Fall Dinner Party, Waiting On Martha

It’s no secret I love wine.  In fact I’d say its become a true passion of mine.  So when La Crema (a wine I’ve been drinking for years) reached out about their Virtual Vintner program I was all in.  In fact not only was I all in, but so where my girlfriends who I invited over for a little dinner party to test out the Virtual Vintner program and of course toast it with a glass or two (or three) of  La Crema

Virtual Vintner is a digital initiative of which the wine world has never seen.  It allows consumers an intimate, hands-on look into the world of wine making.  A “choose your own adventure” style journey captured through digital touch points and real time voting where consumers are able to learn about varietals, appellation, specific vineyards, barrel treatment, and even wine naming and label design.  A journey that will ultimately determine a finished wine released in late Fall 2015.  Its a way for everyone, regardless of who they are and where they are, to experience the beauty that is wine making.  A beauty that I’m also thrilled (on cloud nine) to say I’m going to be experiencing first hand.

You see La Crema is making one of my dreams come true.  They’ve graciously invited me to work harvest at their vineyards in Sonoma.  That’s right, starting next Monday I’ll be heading back to my favorite place on earth to crush some grapes and make some wine.  And just to be clear I’m not talking tour the vineyards and taste wine all day, I’m talking work.  No matter the weather conditions, however many hours a day, bugs be damn, whatever harvest calls for is what I’ll be doing.  I’m half scared (I mean I’m really not cut out for physical labor) half excited beyond belief.  And I’ll be taking you all along for the ride through a digital diary on Instagram, Twitter and Facebook so make sure you’re following to see what a day in the life of a vintner is really like.  Cheers!  truly, MKR

P.S. I’m also sharing my Crostini 7 Ways recipe from above over on the La Crema’s Blog so while you’re checking out Virtual Vintner make sure you grab that for your next dinner party. 

*La Crema Pinot Noir & Chardonnay  ||  Faux Bois Plates, Waiting On Martha  ||  Olive Oil Plates, Dipping Dishes, & Olive Oil Container, Waiting On Martha  ||  Wine & Water Glasses, One Kings Lane  ||  Gold Silverware, One Kings Lane (sold out, similar HERE)  ||  Vases, Waiting On Martha (email for availability)  ||  Silver Spreaders, Waiting On Martha (email for availability)  ||  Coasters, Waiting On Martha  ||  Napkins, Ice Milk Aprons c/o  ||   Candles Sticks, Pottery Barn  ||  Striped Taper Candles, Waiting On Martha  ||  Salt & Pepper Cellars, Waiting On Martha  ||  Antique Silver Condiment Set, Pottery Barn c/o  ||  Pig Cutting Board, Williams Sonoma  ||  Feathers, Pottery Barn  ||  Lighting, Currey & Company

**Photography, Rustic White  ||  This post was sponsored by La Crema a brand I love and adore.  Recipes and opinions are 100% my own.

Watermelon Cupcakes

Watermelon Cupcake, Waiting On Martha Watermelon Cupcakes, Waiting On Martha

So it appears that its here.  The end of summer has arrived.  But my friends we have one last hurrah, Labor Day weekend.  And this Labor Day weekend I’ll be bringing these Watermelon Cupcakes to the party.  Made with Watermelon JELL-O, a dash of fresh strawberry juice, mini chocolate chips, and buttercream frosting I promise these are the sweetest way to end what I hope has been a very sweet summer.  truly, MKR   

*Mini Cake Pedestal, WOM  ||  Wilton Supplies; Decorating Bags, Chocolate Sprinkles, Food Coloring & Polka Dot Baking Cups

Watermelon Cupcakes
Write a review
Print
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. For the cupcakes...
  2. 1 cup all purpose flour
  3. 3/4 cup self-rising flour
  4. 1 package Watermelon flavored JELL-O
  5. 1/2 cup (1 stick) unsalted butter, room temperature
  6. 1 1/4 cup sugar
  7. 2 large eggs
  8. 3/4 cup buttermilk
  9. 4 tablespoons fresh strawberry juice (or Wilton red food coloring)
  10. 3/4 cup mini semi-sweet chocolate chips (if you don't have mini chop up regular size)
  11. Wilton Sprinkles (optional)
  12. For the frosting...
  13. 1/2 cup solid vegetable shortening
  14. 1/2 cup (1 stick) butter or margarine softened
  15. 1 teaspoon clear vanilla extract
  16. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  17. 2 tablespoons milk
  18. 6-8 drops of Wilton green food coloring
  19. **If you don't want to make homemade frosting Wilton Brands makes fantastic ready frosting
Instructions
  1. For the cupcakes...
  2. Preheat oven to 350°F.
  3. Line standard muffin pan with 12 paper liners.
  4. Whisk both flours and Watermelon JELL-O in medium bowl.
  5. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time.
  6. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  7. Add strawberry juice to get a pink color, if it's not pink enough add red food coloring
  8. With a small ice cream scoop scoop batter into each liner filling 3/4 of the way up.
  9. Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes.
  10. Cool 10 minutes. Remove from pan; let cool and frost!
  11. Garnish with sprinkles if so desired.
  12. For the frosting...
  13. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  14. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  15. Gradually add milk; beat at medium speed until light and fluffy.
  16. Add food dye, mix thoroughly.
Waiting on Martha http://waitingonmartha.com/

*All images original to Waiting On Martha  ||  This post is sponsored by Wilton, a brand I love and adore.  Recipe and opinions are 100% my own.

Rustic Georgia Peach Hand Pies

Rustic Peach Hand Pies, Waiting On Martha Rustic Peach Hand Pies, Waiting On Martha Rustic Peach Hand Pies, Waiting On Martha Rustic Peach Hand Pies, Waiting On Martha

A little birdy told me it was National Peach Month and living in the land of peaches, well I just had to whip something up.  So with a fresh bushel in hand and plenty of pie crust I had made the night before I thought what’s better than homemade Georgia peach hand pies?  We all know I love hand pies as proven by THIS recipe (they’re just so dang easy and transportable), I thought lets give it another go.  I’ll probably have to officially retire hand pies now (though I feel a savory one coming for fall), but it was worth the repeat to nosh all Sunday on these delicious little pies (cinnamon is the secret my friends).  Oh, and while we’re feeling all peachy, may I suggest washing your hand pie down with one of THESE?  truly, MKR

*Silpat Mat, Martha Stewart for Macys  ||  Striped Napkins, Sur La Table  ||  Cookie Sheets, Calphalon  ||  Fluted Pastry Wheel, Williams Sonoma

Rustic Peach Hand Pies
Yields 8
Write a review
Print
Prep Time
3 hr 30 min
Cook Time
20 min
Total Time
3 hr 50 min
Prep Time
3 hr 30 min
Cook Time
20 min
Total Time
3 hr 50 min
Ingredients
  1. FOR THE DOUGH
  2. 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  3. 1 teaspoon salt
  4. 1 teaspoon sugar
  5. 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
  6. 4 tablespoons ice water, plus 4 more, if needed
  7. FOR THE FILLING
  8. 6-8 fresh, soft peaches (enough for 4 cups peach mixture)
  9. 2 tablespoons sugar
  10. 1 tablespoon brown sugar
  11. 1 tablespoon cinnamon
  12. 1 tablespoon fresh lemon juice
  13. heart shaped cookie cutter
  14. FOR THE EGG WASH
  15. 1 egg
  16. 2-3 tablespoons of water
Instructions
  1. FOR THE CRUST
  2. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  3. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
  4. Turn dough out onto a work surface; form dough into two 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  5. About 15 minutes before the dough is ready to be removed from the refrigerator pre heat oven to 400 degrees.
  6. FOR THE FILLING
  7. Wash and remove skin from peaches, cut and dice into small squares and place into a large mixing bowl.
  8. Add 2 tablespoons of sugar, 1 tablespoon of brown sugar, 1 tablespoon of cinnamon, and the juice of 1/2 a lemon. Mix and set aside.
  9. Unwrap your pie dough; place on a large piece of floured waxed paper or floured surface. Roll dough into two 14-inch rounds. Using your fluted pastry cutter cut out squares and place half of them on to a lined cookie sheet.
  10. Scoop approximately 2 tablespoons of peach mixture and place on to cut pie dough. Place another piece of pie dough on top creating a complete hand pie and gently press down the sides. Using a fork moving all around the border and press down to create a crease and seal your pies. Repeat until there are no more squares left.
  11. Beat egg and 2 tablespoons of water in a bowl, and brush each pie completely with the mixture. Sprinkle sanding sugar on top of each and cut an X in the top allowing steam to release.
  12. Bake 18-20 minutes or until pies turn a golden brown.
  13. Let cool 5 minutes before devouring.
Notes
  1. **If from scratch dough isn't your thing feel free to buy store bought!
Waiting on Martha http://waitingonmartha.com/
**All images original to Waiting On Martha

Best Ever Red Sangria

Best Ever Red Sangria Recipe

Whenever I entertain, aside from the standard beer and wine, I love to create a signature cocktail. And my go-to summer time cocktail for any gathering (like THIS one) is Red Sangria.  Brimming with fresh fruit Sangria is a gorgeous addition to any table, can easily be prepared the night before, and is always a hit with guests.  TGIF!  truly, MKR

 *Rocks Glasses, Dwell Studio  ||  Dress, Persifor  ||  Nail Polish, Nars  

**Photography, Rustic White  

Best Ever Red Sangria
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
10 hr 5 min
Prep Time
5 min
Cook Time
10 min
Total Time
10 hr 5 min
Ingredients
  1. 4 Bottles of Spanish Red Wine
  2. 2 Cups Brandy
  3. 1/2 cup simple syrup (or more to taste)
  4. 2 Cups Orange Juice
  5. 4 Cups Sparkling Lemonade
  6. Lime, Lemon, Orange, and Apple Slices
Instructions
  1. Mix all ingredients (except the sparkling Lemonade) together and chill in a tightly sealed container or pitcher for at least 10 hours before serving.
  2. Add sparkling lemonade right before serving.
  3. Pour over ice and enjoy.
Waiting on Martha http://waitingonmartha.com/

Spicy Watermelon Salad

Spicy Watermelon Salad, Waiting On Martha Spicy Watermelon Salad, Waiting On Martha

When choosing a menu to withstand the summer time temperatures I always like to begin with a refreshing, and preferably cool, first course.  My spicy watermelon salad is the perfect blend of sweet and spice, plus it highlights one of summer’s biggest stars. Just make sure you let your guests decide how much heat they can handle by placing the sliced jalepeños on the side.  Make sure to check out our entire Al Fresco Dining post HERE  and enjoy!  truly, MKR

*Blue Place Settings, One Kings Lane (sold out)  ||  White Place Settings, kate spade new york c/o  ||  Blue & White Bowls, Waiting On Martha (email for availability)  ||  Hand Towels used as Napkins, Waiting On Martha  ||  

**Photography, Rustic White 

Spicy Watermelon Salad
Serves 8
Write a review
Print
Prep Time
15 min
Cook Time
5 min
Total Time
25 min
Prep Time
15 min
Cook Time
5 min
Total Time
25 min
Ingredients
  1. 5 cups watermelon balled or cut into cubes
  2. 3 English Cucumbers sliced
  3. 1 Jalepeno deveined and chopped
  4. 1 Jalepeno deveined and sliced for garnish (optional)
  5. 1/2 cup red onions finely diced
  6. 1 cup fresh lime juice
  7. 1 garlic clove, minced
  8. 2 tablespoons brown sugar
  9. 1 teaspoon kosher salt
  10. 1/2 cup fresh cilantro leaves chopped, plus additional for garnish
  11. 1/2 cup crumbled cotija, feta, or goat cheese
Instructions
  1. In a small bowl add red onion, brown sugar, lime juice, diced jalapeno, garlic, and salt stirring to combine.
  2. In a large bowl mix together the cucumber, watermelon, and red onion.
  3. Pour the dressing on top of the salad, garnish with cilantro, cheese and additional jalapenos if you like it HOT.
Waiting on Martha http://waitingonmartha.com/