Roasted Cauliflower with Apples, Cranberries & Sage

Roasted Cauliflower with Apples & Sage, Waiting On Martha

Over the past two weeks we’ve had the pleasure of sharing the recipes from our Woodland Wonderland Dinner with Rue Magazine, (a fruit filled ice ring, roasted sweet potatoes, wintery kale salad, braised short ribs, and sweet potato creme brûlée).  But like all good things, our dinner must come to an end. And what better way to end than with a side dish to put all other side dishes to shame.  Homespun Atlanta’s roasted cauliflower with apples, cranberries, and sage.  A spot on seasonal dish that as delicious as it is easy to make.  

So enjoy and here’s to hoping at least one of these dishes (if not all) will make it on to your table this holiday season.  Truly, MKR

*The Details:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Roasted Cauliflower with Apples, Cranberries & Sage, Homespun Atlanta  ||  Photography, Rustic White   ||  Table, Crush Event Rentals  ||  Florals, Lindsay Coletta Designs  ||  Bowl, Juliska via Bloomingdales Lenox  ||  Gold Flatware, One Kings Lane  

 

Roasted Cauliflower with Apples, Cranberries & Sage
Write a review
Print
Ingredients
  1. 1 head Cauliflower, cut into small florets
  2. 2 Apples, Large Dice
  3. ½ bunch Sage Leaves picked
  4. 1 cup Fresh Cranberries
  5. 3 T Butter, Melted
  6. Grapeseed Oil or Blend
  7. 2 T Sherry Vinegar
  8. Salt and Pepper
Instructions
  1. Preheat Oven to 425 F
  2. After cauliflower, apples, and cranberries are prepped, place in a large bowl. Toss with melted
  3. butter, grapeseed oil, and sherry vinegar. Season with salt and pepper.
  4. Place tossed veggies onto a baking sheet or roasting pan and roast for 15­-18 minutes until
  5. tender and golden brown.
  6. Place in a large bowl and serve.
Notes
  1. Pairs great with braised, roasted meats. Also could go well with Lamb.
Waiting on Martha http://waitingonmartha.com/
Last, but certainely Not Least

Butternut Squash Creme Brulee With Red Wine Cranberries

RueDessert1 RueDessert

I like to live life by the motto, eat dessert first.  So when Homespun Atlanta showed up to our Woodland Wonderland Dinner with creme brulee in tow that’s exactly what I did.  These little ramkins filled with caramelized butternut squash and topped with fresh whip, red wine soaked cranberries and candied walnuts were little bites of heaven and trust  me are worth the effort in making.  Enjoy Loves!  Truly, MKR

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Butternut Squash Creme Brulee, Homespun Atlanta  ||  Photography, Rustic White   ||  Table, Crush Event Rentals  ||  Gold Flatware, One Kings Lane  ||  Faux Bois Plates, Ross Svebak

Butternut Squash Creme Brulee with Red Wine Cranberries & Candied Walnuts
Write a review
Print
Ingredients
  1. 3 cup butternut squash puree
  2. 4 teaspoon vanilla
  3. 8 cups heavy cream
  4. 2 cup half-and-half
  5. 1 1/3 cup brown sugar, packed
  6. 2 teaspoon cinnamon
  7. 1/2 teaspoon nutmeg
  8. Pinch ground ginger
  9. 32 large egg yolks
  10. 1 cup granulated sugar
  11. ...Topping
  12. 2 to 3 tablespoons granulated sugar, organic, or raw
  13. Candied walnuts
  14. Soaked Red Wine Cranberries
Instructions
  1. Heat oven to 300°. Place 8 to 10 1/2-cup ramekins, custard cups, or oven safe demitasse cups in a large metal baking pan.
  2. In a medium saucepan, combine the heavy cream, half-and-half, brown sugar, cinnamon, nutmeg, and ginger. Heat over medium heat, stirring frequently, until the mixture just begins to boil.
  3. Remove from heat and let stand for 5 minutes.
  4. Meanwhile, in a small mixing bowl, beat egg yolks with the 1/4 cup of granulated sugar until thick and lemon-colored.
  5. Slowly add about 1/3 of the hot mixture to the egg yolks, whisking constantly. Add the egg mixture back to the saucepan, whisking constantly until thoroughly blended. Whisk in the butternut squash puree and the vanilla.
  6. Pour the hot mixture into the ramekins or cups, distributing evenly, about 1/2 to 2/3 cup per ramekin.
  7. Pour very hot or boiling water into the baking pan, so it is at a depth of about 1 inch, or about halfway up the side of the ramekins or cups you're using. Bake for 45 to 55 minutes, or until the custard is set in the center, but not overly stiff. It will jiggle slightly. Remove the ramekins from the baking dish and place in the refrigerate. Refrigerate for about 4 hours, or overnight.
  8. Just before serving time, sprinkle about 1/2 to 1 teaspoon of sugar over each custard and, using a kitchen torch, melt and caramelize the sugar. Or, place the ramekins in a baking dish and put under to broiler for 1 to 2 minutes, just until browned and caramelized.
Waiting on Martha http://waitingonmartha.com/
 

Braised Short Ribs

Braised short ribs with brussel sprouts and roasted turnips, Waiting On Martha

The star of our Woodland Wonderland dinner with Rue Magazine was definitely the braised short ribs garnished with brussel sprout leaves, roasted turnips, and sugared blackberries from Homespun Atlanta.  By using a dark roast coffee rub and plenty of vegetable and herbs as just the right aromatics Chef Jason’s recipe will soon become a household staple.  Enjoy!  Truly, MKR  

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Braised Short Ribs, Homespun Atlanta  ||  Photography, Rustic White  

 
Braised Short Ribs
Write a review
Print
Ingredients
  1. 6 Boneless Short Ribs, 4­5 oz each
  2. Kosher salt
  3. Grapeseed oil
  4. 1 Cup Dark Roast Coffee, Whole Bean
  5. 1 large Sweet Onion, cut into large wedges
  6. 2 ribs Celery, cut into 1 inch pieces
  7. 2 Carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2­inch pieces
  8. 2 cloves Garlic, crushed
  9. 2 to 3 cups Cabernet Sauvignon red wine
  10. 1 cup Sherry Vinegar
  11. 2 cups Water
  12. 1/2 bunch fresh Thyme, tied with kitchen string
  13. 1 sprig of Rosemary
  14. 2 Bay Leaves
  15. 1 T Peppercorns
  16. 1 T Whole Coriander Seeds
Instructions
  1. Preheat the oven to 275 degrees F.
  2. Season short ribs generously with salt.
  3. Place short ribs in large dutch oven on medium heat with oil. Brown very well, about 2 to 3
  4. minutes per side. Do not overcrowd. Cook in batches, if necessary. I usually fit 3­4 ribs at a
  5. time.
  6. After short ribs are browned, place on paper towel. Discard excess oil.
  7. Place mirepoix (onions, celery, carrots, and garlic) in pot and saute 3­5 minutes, until tender.
  8. Add the wine and sherry vinegar to mirepoix and reduce the mixture by half.
  9. Return the short ribs to the dutch oven and add 2 cups water or until the water has just about
  10. covered the meat. Add the thyme, rosemary, black pepper, whole coriander and bay leaves.
  11. Cover and place in the preheated oven for 3 hours. Cook until tender and not tough. Though
  12. they should not be falling apart.
  13. Once short ribs are done, remove ribs from pot and strain liquid and reserve. Discard veggies
  14. and aromatics.
  15. Place short ribs back into the empty pot and pour strained liquid over the short ribs. Place pot
  16. of short ribs back into oven with lid off for 20 minutes. Periodically baste short ribs until glossy
  17. and glazed.
Notes
  1. **As pictured garnished with brussel sprout leaves, sugared blackberries and roasted turnips**
Waiting on Martha http://waitingonmartha.com/

Glazed Sweet Potatoes

Glazed Sweet Potatoes, Waiting On Martha

One of my favorite dishes from our Woodland Wonderland shoot was the glazed sweet potatoes courtesy of Homespun Atlanta, (I was actually eating them cold I couldn’t stay away)!  Surprisingly easy to make these are sure to be a perfect side for your holiday table.  Truly, MKR

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Glazed Sweet Potatoes, Homespun Atlanta  ||  Photography, Rustic White  ||   Table, Crush Event Rentals  ||  Gold Flatware, One Kings Lane  ||  Place Setting, Juliska Country Estate Winter Frolic via Bloomingdales Lenox

Glazed Sweet Potatoes
Write a review
Print
Ingredients
  1. 2 T Grapeseed Oil
  2. 2 T Sorghum Syrup
  3. 2 T Butter
  4. 1 C Stock (chicken or veggie)
  5. 3-­4 each Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
  6. 1 sprig Rosemary
Instructions
  1. Preheat Oven to 400 F.
  2. Place an oven safe large saute pan (I always use this Lodge 12­inch Skillet) on stove top, add
  3. grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the
  4. pan is hot. About 3­4 minutes
  5. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to
  6. come to a boil and then place in the oven for about 8­10 min. If you can't source sorghum you
  7. can substitute with honey or molasses syrup.
  8. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over. Place
  9. pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to
  10. reserve.
  11. Garnish with fried herbs.
  12. * This step can be done before and reheated in the oven for 8 ­ 10 minutes before serving
Waiting on Martha http://waitingonmartha.com/
 

Wintery Kale Salad

Wintery Kale Salad by Homespun Atlanta, Waiting On Martha

One of my favorite parts of our Woodland Wonderland shoot was the delicious food by Homespun Atlanta.  Beginning with the wintery kale salad and ending with the butternut squash creme brûlée I promise Chef Jason’s dishes are ones that will make it on to your holiday table this year and for years to come.  Truly, MKR

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Wintery Kale Salad, Homespun Atlanta  ||  Photography, Rustic White  ||  Florals, Lindsay Coletta Designs  ||  Table, Crush Event Rentals  ||  Place Setting, Juliska Country Estate Winter Frolic via Bloomingdales Lenox

Wintery Kale Salad
Write a review
Print
Ingredients
  1. ...For the salad
  2. 1 small Butternut Squash, peeled into ribbons (discard outer layer)
  3. 1 Pomegranate, seeds removed and reserved
  4. 1 bunch of Kale, stems removed, cut or torn into small pieces
  5. 2 Bartlett Pears, cored and sliced thinly
  6. 1 cup Toasted Pecans
  7. ...For the vinaigrette
  8. ⅓ Cup Sherry Vinegar
  9. 2 T Pomegranate Molasses
  10. 1 tsp Mustard Powder
  11. 1 cup Grapeseed Oil
Instructions
  1. Combine sherry vinegar, pomegranate molasses, and mustard powder. Whisk in grape seed oil
  2. vigorously.
  3. Marinate butternut squash with half of vinaigrette for 1 to 2 hours before mixing with rest of
  4. ingredients.
  5. Toss kale, butternut squash, pecans, and pears together in a medium bowl. Sprinkle with salt
  6. and pepper. Drizzle vinaigrette over the top. Toss and garnish with toasted pecans and
  7. pomegranate seeds.
Waiting on Martha http://waitingonmartha.com/

DIY Fruit & Rosemary Punch Bowl Ice Ring

DIY Fruit & Rosemary Punch Bowl Ice Ring, Waiting On Martha

Punch is back big time and what better way to jazz up your next party than with a fancy-schmancy punch bowl ice ring?  Of course what you put in your ice ring will depend on what your punch actually is, but for our Woodland Wonderland dinner I filled my ice ring with blueberries, raspberries, oranges, and rosemary and added it to a bowl full of champagne.  By keeping it simple with champagne it allowed the fruits and herbs of the ice ring to truly shine.  So TGIF my Loves, and Cheers!  Truly, MKR

*Photography, Rustic White  ||  Bundt Pan, Wilton  ||  Punch Bowl, Juliska

Fruit & Rosemary Punch Bowl Ice Ring
Write a review
Print
Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
Ingredients
  1. 1-2 quarts blueberries
  2. 1-2 quarts raspberries
  3. 2-3 oranges sliced
  4. 1 bunch of rosemary sprigs
  5. 1 cup orange juice (optional)
Instructions
  1. Using a bundt pan layer half the raspberries, blueberries, oranges, and rosemary fill half way with water and orange juice. Repeat with remaining fruit and herbs, fill the bundt pan to the top with water.
  2. Place in freezer and freeze overnight.
  3. When ready to serve allow the ring to sit at room temperature for 5-10 minutes. If it's still difficult to remove from the pan run it under warm water.
Waiting on Martha http://waitingonmartha.com/

Best Ever Holiday Coffee

Best Ever Holiday Coffee  ||  Photography Kathryn McCrary Best Ever Holiday Coffee  ||  Photography Kathryn McCrary Best Ever Holiday Coffee  ||  Photography Kathryn McCrary Best Ever Holiday Coffee  ||  Photography Kathryn McCrary Best Ever Holiday Coffee  ||  Photography Kathryn McCrary

You last heard me talk about the love I have for my Nespresso VertuoLine here, but during this time of year that my Nespresso machine gets used more than anything else in my house.  For the obvious early morning rise and caffinate of course, but also Nespresso is perfect for the after dinner coffee.  Why is that (other than the obvious reason) you ask?  Because Nespresso has the ability to make everyone happy.  Decaf for the mother in law, no problem.  Black for dad, easy.  Espresso for the Mr., sure.  Half calf with extra chocolate sauce for mom, coming right up.  Nespresso VertuoLine allows everyone to have exactly what they want with the touch of a button and the hostess can just sit back and relax instead of catering to everyone’s need for something different.

So this year instead of storing and making ten different kinds of coffee use that time and create a coffee toppings bar like I did.  All you need is a few different types of Nespresso capsules, marshmallows, toffee or peppermint swizzle sticks, a gingerbread house or two, and toppings like whip cream, chocolate sauce, and peppermint flakes.  Oh and don’t forget the Baileys!  Nothing goes better with Nespresso’s Vanizio than homemade whip cream, chocolate sauce, and a pour or two of Baileys.  Cheers!  Truly, MKR

P.S.  Right now Nespresso is offering a $100 credit with the purchase of any Nespresso machine $199 and above!

*Photography, Kathryn McCrary

 

shopthestory

 

…AS PICTURED…Nespresso VertuoLine c/o  ||  Nespresso Frother c/o  ||  Plaid Mugs, Waiting On Martha  ||  Snow Day Coasters, C.Wonder  ||  Glitter Spoons, Waiting On Martha  ||  Peppermint & Toffee Sticks, Williams Sonoma  ||  Gingerbread Houses, Williams Sonoma  ||  Marshmallows, Williams Sonoma  ||  Vintage Bread Board, Found (similar HERE)

 

Homemade Whip Cream
Write a review
Print
Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Ingredients
  1. 2 cups heavy cream
  2. 2 ounces sugar
  3. Few dashes vanilla or peppermint for flavored whip
Instructions
  1. Whisk everything together until soft peaks form
Waiting on Martha http://waitingonmartha.com/
*This story was sponsored by Nespresso a brand I love and adore.  Recipes and opinons are 100% my own.

Our Best Ever Thanksgiving Recipes

Thanksgiving Recipes

In celebration of America’s most beloved gather-round-thee-table-in-stretchy-pants tradition I thought I’d do a little Thanksgiving Throwback by sharing our best ever Thanksgiving recipes.  Starting with my favorite roasted butternut squash and apple soup to a Big Green Egg smoked turkey, traditional sides of green bean casserole, chestnut stuffing, and sweet potato au gratin and of course homemade pumpkin pie.  Get all the recipe links below, and I hope you all have a very thankful Thanksgiving filled with too much food, laugher, and love.  Truly, MKR

Roasted Butternut Squash & Apple Soup  ||  Smoked Turkey  ||  Green Bean Casserole  ||  Sweet Potato Au Gratin  ||  Chestnut Stuffing  ||    Pumpkin Pie

*Photography, Rustic White

shopthestory

Bruleed Grapefruit & Gin Fizz

GGFizz1 GGFizz

In preparation for the many celebrations this time of year naturally brings I’ve been trying to step outside my comfort zone and create new cocktail combinations. Case in point; my Bruleed Grapefruit & Gin Fizz. By combining the sugary-caramelization from bruleeing with the natural tartness of grapefruit and topping it all off with a dash of lime and a sprig of thyme you’ll be toasting this season with the most perfect of sips. Cheers!  Truly, MKR 

*Photography, Rustic White

Bruleed Grapefruit & Gin Fizz
Yields 6
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. ...for the bruleed grapefruit
  2. 2 Large grapefruits cut in half
  3. 4 tablespoons brown sugar
  4. 1 tablespoon white sugar
  5. ...for the cocktail
  6. 2 ounces Gin
  7. 4 ounces bruleed grapefruit juice
  8. 1-2 ounces club soda
  9. Thyme for Garnish
  10. Spritz of lime
Instructions
  1. Place each half grapefruit fruit side up on a cookie sheet.
  2. Mix the brown and white sugar together, then divide evenly among each grapefruit half covering the fruit.
  3. Broil in oven about 10 minutes or until the sugar beings to caramelize turning a deep amber brown.
  4. Remove from oven and let cool.
  5. Once cool begin to make your cocktail by combining the gin and grapefruit juice, stir lightly to combine. Top off your cocktail with club soda, a spritz of lime, and ice if desired. Garnish with Thyme.
Waiting on Martha http://waitingonmartha.com/

Homemade Smoked French Onion Soup

Homemade Smoked French Onion Soup, Waiting On Martha  ||  Photography Kathryn McCrary Homemade Smoked French Onion Soup, Waiting On Martha  ||  Photography Kathryn McCrary Homemade Smoked French Onion Soup, Waiting On Martha  ||  Photography Kathryn McCrary

One of the first purchases we made when moving to the South was the cult-esqe Southern staple, Big Green Egg Smoker.  And while I’ll admit to being a tad skeptical at first, now I can’t imagine cooking without it.  Everything just seems to be better with a little bit of smoke behind it: pizza, vegetables, fruits, Thanksgiving turkey, and today’s recipe, Smoked French Onion Soup. French Onion Soup has always been one of my absolute favorite cold weather treats and I’ve been perfecting my recipe, incorporating bits and pieces from many different recipes, for years now.  I love how Tyler Florence chooses red wine over white and Martha Stewart calls for Gruyere rather than a combination of Swiss and Parmesan. For my recipe I’ve subbed the beef stock for vegetable, making the dish completely vegetarian. I’ve also chosen Southern, sweet Vidalia onions instead of yellow onions and smoked them to elevate and really bring the flavors to a whole other level of comfort.  Enjoy!  Truly, MKR  

*Photography, Kathryn McCrary 

 **Gold Silverware, One Kings Lane (old, similar HERE)  ||  Soup Crock, (old, similar HERE & HERE)  ||  Vintage Pizza Paddle, (similar HERE)

Homemade Smoked French Onion Soup
Yields 6
Write a review
Print
Ingredients
  1. 4 tablespoons unsalted butter
  2. 4-5 large vidalia onions (if you can’t find vidalia, yellow onions will work just as well)
  3. 4 garlic cloves chopped
  4. 1/2 cup red wine
  5. 4 tablespoons all purpose flour
  6. 2 quarts vegetable broth
  7. 1 medium-large baguette, sliced
  8. 1 pound smoked Gruyere, sliced
  9. 2 bay leaves
  10. 4-6 sprigs of thyme, plus additional for garnish
  11. Salt and pepper to taste
Instructions
  1. *If you don’t have a smoker simply skip to step 4*
  2. In a large bowl add 3-4 large handfuls of mesquite or hickory wood chips, cover with water and let soak for 1 hour.
  3. While the chips are soaking, preheat smoker to 500 degrees. When ready, add chips to the smoker, bringing the temperature down to the desired heat of 150 degrees. Cut the tops and bottoms off of the onions and remove their outer layer of skin. Place the onions directly on the grate of your smoker, on indirect heat for approximately 1 hour, no more than 2, (you want to smoke the onions, not cook them).
  4. Cut the baguette into 1″ inch thick slices and place on a cookie sheet. Toast in the oven at 350 degrees for 5-8 minutes or until golden brown. You can also do this step the night before to save time.
  5. Once the onions are smoked, slice and set aside.
  6. Melt the butter in a large pot over medium/high heat. Add the onions, garlic, bay leaves, four sprigs of thyme, salt and pepper to taste, and cook until the onions are soft and caramelized, stirring constantly. It should take about 20-25 minutes to properly caramelize, however smoked onions will likely take less time to soften and caramelize.
  7. Add the red wine to the caramelized onion mixture and bring to a boil. Once it reaches a boil, reduce the heat to a steady simmer until the wine evaporates, about 5 minutes.
  8. Remove the bay leaves and thyme sprigs and on a low heat add the flour, stirring to fully coat all of the onions. Continue to cook on low for about 8-10 minutes then add the vegetable broth and simmer for an additional 10 minutes.
  9. Ladle the soup into bowls and place baguette slices on top and cover with sliced Gruyere. You may need to use more than one slice of cheese depending on how big your bowls are. Place the bowls onto a cookie sheet to catch any spills as your soup will likely bubble over, and broil until the cheese is fully melted and begins to turn a golden brown.
  10. Sprinkle with additional thyme leaves, and enjoy.
Waiting on Martha http://waitingonmartha.com/