Mint Watermelon Margaritas

Mint Watermelon Margarita Mint Watermelon Margarita, Waiting On Martha

When summer rolls around I try to use my absolute favorite fruit, watermelon, in any and every way I can.  So the other night when tiring of my standard margarita and with a bowl full of fresh cut watermelon in the fridge I thought, “yes a watermelon margarita must happen.”  And happen it did.  The sweetness of fresh watermelon juice combined with refreshing mint sprigs, tart lime, and tequila will have you sipping all summer long.  Cheers!  truly, MKR
 
*Photography, Rustic White
Mint Watermelon Margarita
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Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
Ingredients
  1. 1 1/2 cup fresh watermelon juice
  2. 2 oz. silver tequila
  3. 2-4 stems of mint
  4. Juice of 1 lime
  5. Ice
Instructions
  1. Muddle mint in bottom of glass.
  2. Add ice.
  3. Pour in watermelon juice, tequila, lime and stir.
  4. Garnish with a sprig of mint
VARIATIONS
  1. Frozen: add all ingredients + a cup of ice to a blender and blend to desired frozen consistency.
  2. Non Alcoholic: sub the tequila for 3-4 oz's of club soda.
Waiting on Martha http://waitingonmartha.com/

 

 

Homemade French Fries With Garlic Aioli Dipping Sauce

Homemade French Fries and Garlic Aioli Dipping Sauce, Waiting On Martha Homemade French Fries & Garlic Aioli Dipping Sauce, Waiting On Martha Homemade French Fries and Garlic Aioli Dipping Sauce, Waiting On Martha       Williams Sonoma Fry Seasoning  ||  Waiting On Martha Fork & Spoon Dipping Dishes

Like most everyone on the planet I’m a lover of french fries.  So when I recently purchased this guy I knew it’s first frying test would be my favorite potato indulgence, the fry.  And while everyone seems to have their french fry preferences, I like my soggy while the Mr. prefers his as crispy as they come, that’s the beauty about making your own.  One batch can be cut thinner and cook a tad longer to get that crispness while the other removed from the heat a tad earlier to allow for the sogginess I crave.  And the garlic aioli sauce?!  There are no words.  This is now my go to sauce for anything and everything.  Happy Monday Dolls!  truly, MKR

P.S.  Don’t worry, if you don’t have an actual fryer you can use a heave bottom pan and achieve the same results. 

*Photography, Rustic White

Homemade French Fries & Garlic Aioli Dipping Sauce
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 1 bag of Idaho potatoes (approximately 5 pounds)
  2. Sunflower, Vegetable or Peanut oil for frying (I used Sunflower)
  3. 1 cup Vegenaise
  4. 4-6 garlic cloves
  5. 1 tsp. lemon juice
  6. Cayenne Pepper to Taste
  7. Salt & Pepper to Taste
  8. Fry Seasoning (optional)
Instructions
  1. For the Fries...
  2. Rinse potatoes, leaving skin on, and begin cutting them into sticks.
  3. Place them in a large bowl and cover with cold water. Allow them to soak 1-2 hours, and you can even cut up the potatoes and soak them overnight in your refrigerator.
  4. Heat a few inches of oil in a heavy pot to 300 degrees F. You want the oil to completely cover the potatoes.
  5. In 4-5 batches add potatoes to the oil and cook until soft about 5-6 minutes per batch. Remove each batch just as it begins to turn golden.
  6. Remove and place on a cookie sheet lined with paper towels, sprinkle with salt, and add next batch tot he oil. Continue this process until all potatoes have been cooked.
  7. Sprinkle with fry seasoning and cayenne if desired. Enjoy!
  8. For the Garlic Aioli...
  9. Place Vegenaise in a small bowl and whisk to make it light and completely smooth.
  10. Using a garlic press or grater add garlic to the Vegenaise and misk.
  11. Add a dash of lemon juice, and a pinch of cayenne.
Waiting on Martha http://waitingonmartha.com/

Pimm’s Cup

Pimm's Cup Waiting On Martha Pimm's Cup Recipe Waiting On Martha

On my recent trip to Napa one of the most memorable moments was actually the night we arrived and I found myself tucked into a corner table at Goose & Gander with new and fast friends Scott Beattie, Michael Pazdan, Mikael, and The Orisons.  The discussion was fast, furious, and exactly what I needed to get a little bit of inspiration I felt I was missing back, (it’s amazing what a night surrounded by fellow Creatives who are simply trying to put out the best version of their passion can do for ones soul).  And just as good as the discussion was the drink Scott ordered up for me; my very first Pimm’s Cup.  It was perfect in both sight and taste, and I couldn’t get enough.  So when I got back I knew I had to mix one up to share with all of you. Cheers!  truly, MKR

*Photography, Rustic White

Pimm's Cup
Serves 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 English cucumber
  2. 1 1/2 ounces Pimm's No. 1
  3. 3 ounces sparkling lemonade
  4. 1 ounce seltzer water
  5. 1 tablespoon fresh orange juice plus zest for garnish
  6. Mint (optional)
Instructions
  1. Add 4-5 english cucumber pieces and a few ice cubes to a cocktail shaker and muddle down to a pulp.
  2. Add the Pimm's lemonade, orange juice, and seltzer...stir.
  3. Add additional ice and to mixer and shake.
  4. Strain into a glass and garnish with cucumber slices, orange zest and mint...enjoy.
Adapted from Artisanal Cocktails, Scott Beattie
Waiting on Martha http://waitingonmartha.com/

Golden Walnut Rum Cake

Rum Cake Waiting On Martha Rum Cake Waiting On Martha Rum Cake Waiting On Martha Rum Cake Waiting On Martha

When I escaped to the Bahamas a few months back I was introduced to rum cake.  Topped with walnuts, pineapple, or coconut, rum cake is the most delicious of desserts originally descended from holiday puddings, but can now be found every day of the week all throughout the Caribbean.  And just like my beloved Sky Juice, rum cake was something I knew once State side I had to make my own.  And make it my own I did.  By sticking with the traditional golden walnut topping and using Wilton Brand’s gorgeous Belle Pan and their Bake Easy non stick baking spray (my go-to non stick spray) I was able to create a rum cake that looked as good as it tastes.  And how adorable would these rum cakes be in the mini version?!  Enjoy!  truly, MKR

*Photography, Kathryn McCrary Photography

Walnut Rum Cake
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Ingredients
  1. 1 1/2 cups chopped walnuts
  2. 1 3/4 cups all-purpose flour
  3. 1/4 cup cornstarch
  4. 1 package of instant vanilla pudding
  5. 4 teaspoons baking powder
  6. 1 teaspoon kosher salt
  7. 1/2 cup room temperature unsalted butter
  8. 1 1/2 cups granulated sugar
  9. 1/2 cup sunflower or vegetable oil
  10. 4 eggs
  11. 3/4 cup whole milk
  12. 1/2 cup dark rum
  13. 1 tablespoon vanilla extract
For the Rum Glaze
  1. 1/2 cup unsalted butter
  2. 1 cup granulated sugar
  3. 1/4 cup water
  4. 1/2 cup dark rum
Instructions
  1. For the Cake...
  2. Preheat oven to 325 degrees F.
  3. Grease a standard Bundt pan (if your bundt pan is larger than 10 cups you may need to double recipe). I find the best way to grease a bundt pan is with organic vegetable shortening and then spray with Wilton Bake Easy non stick spray.
  4. Cover the bottom of the pan with the chopped walnuts; set aside.
  5. In a medium/large bowl whisk together the flour, cornstarch, baking powder, pudding, and salt; set aside.
  6. In an electric mixer on medium speed, mix the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the flour mixture and mix on medium-low speed for 1-2 minutes.
  7. Add the eggs, one at a time, milk, rum, canola oil, and vanilla extract. Mix until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean. If you're using a larger bundt can increase the time and cover the bottom with tin foil half way through baking.
  9. Allow the cake to COMPLETELY cool before removing it from the pan. For removing shake the pan just a tad to loosen the sides. Place a cake plate on the bottom of the bundt pan and in one swift movement flip the cake right side up. Remove bundt pan gently.
  10. Pour the rum glaze over entire cake right before serving.
  11. For the Rum Glaze...
  12. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
  13. Remove from heat and stir in 1/2 cup rum.
Waiting on Martha http://waitingonmartha.com/
*This post was sponsored by Wilton Brands.  Opinions, recipe, and love of Wilton Brands 100% my own.

Atlanta Food & Wine Festival || A Recap

AFWF-Ballard AFWF2 AFWF AFWF1 AFWF11 AFWF3 AFWF8 AFWF10 AFWF6 AFWF-Peonies
As I was scrolling through what seemed like a million plus pictures on my camera the other day I stumbled across these gems and realized I never chatted about my experience at the Atlanta Food & Wine Festival.  I blame this momentary loss of memory on the temporary high I was on from eating and cocktailing my way through the South for 3 solid days.  AFWF shouldn’t even be called a festival, it should be called an experience.

The weekend kicked off with breakfast in the connoisseur lounge which was a stunning design collaboration between Ballard Designs and William Peace of Peace Design.  Peace called the design a play on coastal living, I simply asked if I could move in tomorrow.  Once we were properly satiated with bloody marys and biscuits the day “officially” kicked off with a champagne toast by founders Dominique Love and Elizabeth Feichter.  Then the madness began as everyone rushed upstairs, downstairs, outside, or to wherever their first class began.  I of course gravitated towards any and all wine seminars.  I tasted 90+ wines with Michael McNeill, Master Sommelier, (did you know there are only 219 Master Sommeliers in the world?!).  Learned how to cold smoke on the Big Green Egg with Todd Richards.  Decided I should really consider buying a villa in Tuscany (duh) with Brancaia.   Was challenged by Whiskey with Struan Grant Ralph.  And spent hours upon hours in the tasting tents.

All in all the weekend was one for the books and a must for any food and wine loving soul.  My calendars are already marked for AFWF 2015!  TGIF Loves.  truly, MKR

*All images original to Waiting On Martha

**Big thanks to Dominique Love, Elizabeth Feichter, and 360 Media who made the weekend possible.

Nespresso Caramel Iced Coffee

Caramel Iced Coffee from Waiting On Martha Caramel Iced Coffee from Waiting On Martha Caramel Iced Coffee from Waiting On Martha Caramel Iced Coffee from Waiting On Martha

There are two things in life I will never give up; one of them is coffee.  So when Nespresso reached out about their new VertuoLine, well lets just say I didn’t blink.  You see I’ve actually had their original machine for years, and while it’s still lovingly used on a weekly basis I was anxious for the upgrade.  Mainly because the VertuoLine not only brews the espresso I’ve come to know and adore, but also full cups of coffee.  And this new and improved capability brings my ability to easily make a summer time favorite, caramel iced coffee.  The sweetness of homemade caramel syrup (which is ridiculously easy to make so never buy it), combined with frozen Nespresso coffee cubes (I suggest making tons of these and storing them for easy future use), and fresh Nespresso coffee topped off with a little cream…it just doesn’t get any better than that.  truly, MKR

*Jonathan Adler coffee creamer, sugar, & mug  ||  Williams Sonoma ice cube tray  ||  Williams Sonoma glass nesting bowl  ||  Crate & Barrel glass pitcher (old, but I love this one)

**Images, Kathryn McCrary Photography

Nespresso Caramel Iced Coffee
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Ingredients
  1. 1 cup sugar
  2. 4-6 cups Nespresso Coffee
  3. Cream (optional)
Instructions
  1. For the Caramel Iced Coffee...
  2. Combine 1 tablespoon homemade caramel syrup, 2-3 Nespresso coffee ice cubes, 1-2 cups of fresh Nespresso coffee, and cream if desired.
  3. Stir and enjoy immediately.
  4. For the Coffee Ice Cubes...
  5. Make 2-4 cups of Nespresso coffee (depending on how many ice cubes you'd like to make), pour coffee into large ice cube trays and freeze over night
  6. For the Caramel Syrup...
  7. Heat sugar and 3/4 cup water in a saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil.
  8. Continue cooking without stirring, until mixture becomes golden in color.
  9. Remove from heat add 3/4 cup water, return to heat and continue stirring until mixture is completely liquid.
  10. Transfer to a heat proof container and let cool. Syrup will last up to 2 weeks, refrigerated and sealed.
Waiting on Martha http://waitingonmartha.com/
 **This post was sponsored by Nespresso, a brand I love and adore.  Recipe and opinions are 100% my own.

 

Heirloom Tomato Tart

Heirloom Tomato Tart Heirloom Tomato Tart

In my kitchen one of the many pleasures of summer will always be the bounty of heirloom tomatoes.  So when the latest Williams Sonoma catalog landed on my doorstep I didn’t have to even open the pages to know I was going to re-create their Heirloom Tomato Tart.  Of course I had to put my own spin on things by subbing out Parmesan cheese for goat and adding chives to compliment the basil, and next time I think I’ll add fresh grilled sweet corn to the mix, but other than that I found the recipe to be a refreshing summer treat.  A treat that will make its way on to my table all summer long.  Enjoy!  truly, MKR

*Le Creuset tart dish  ||  Williams Sonoma placemats (old but I love THESE)  ||  Waiting On Martha salt & pepper cellars  ||  Waiting On Martha fork & spoon dipping dishes  ||  Williams Sonoma pie weights  ||  Williams Sonoma Offset Icing spatula

Heirloom Tomato Tart
Yields 8
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Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
For the filling
  1. 2 cups ricotta cheese
  2. 2 cups crumbled goat cheese
  3. 1 1/2 Tbs. chopped fresh basil
  4. 1 1/2 Tbs. chopped fresh chives
  5. Salt and freshly ground pepper, to taste
  6. 1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
  7. Sea salt and freshly ground pepper for finishing
  8. Small basil leaves for finishing
  9. Chopped chives for finishing
For the dough
  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. salt
  3. 20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
  4. 1/4 cup ice water, plus more as needed
For the dough
  1. In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.
  2. Add the butter and pulse until the mixture resembles coarse meal.
  3. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
  4. Turn the dough out onto a work surface and shape into a 5-inch disk.
  5. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
For the tart
  1. Position a rack in the lower third of oven and preheat to 400°F.
  2. On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan.
  3. Coat tart pan with a non stick baking spray or lightly flour to prevent sticking.
  4. Press the dough into the pan and trim.
  5. Place the tart pan on a baking sheet and fill the pan with pie weights. Bake for 12-15 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. If edges begin to burn cover with pie or tin foil.
  6. Transfer to a wire rack and let cool completely in the tart pan.
  7. In a bowl, combine the ricotta, goat cheese, chives and basil. Mix, and season to taste with salt and pepper.
  8. Using a small offset (or icing) spatula spread the mixture into the cooled tart shell making it about 1/2 inch thick.
  9. Top with the tomato slices and sprinkle with salt, pepper, chives, and basil leaves.
  10. Serve immediately.
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Waiting on Martha http://waitingonmartha.com/
*All images original to Waiting On Martha

Blueberry Nut Crumble Muffins

blueberry muffins blueberry muffins

I’m not sure if there is anything food wise that reminds me of growing up like blueberries.  Maybe it’s because I was an extremely picky eater as a child and blueberries were one of the few foods I loved, or maybe it was because we always had freshly picked blueberries on hand.  Regardless, one of my many blueberry pleasures is blueberry muffins.  So when I was thinking about how I could elevate the standard muffin I thought why not a take a que from my blueberry nut crumble and make blueberry muffins with a nut crumble topping?  That crunch combined with warm fresh blueberries and just a hint of cinnamon and vanilla…well lets just say I don’t think I’ll be going back to “standard” blueberry muffins anytime soon.  truly, MKR

Blueberry Nut Crumble Muffins
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup white sugar
  3. 1/2 teaspoon salt
  4. 2 teaspoons baking powder
  5. 1/3 cup vegetable oil
  6. 1 egg
  7. 1/3 cup milk
  8. 1 1/2 cup fresh blueberries
  9. 1 teaspoon Vanilla
  10. 1/2 teaspoon Cinnamon
  11. For the crumble
  12. 3/4 cup chopped nuts (walnuts, almonds and pecans)
  13. 1 tablespoon brown sugar
  14. 1 tablespoon melted butter
  15. 1/4 teaspoon Cinnamon
Instructions
  1. Preheat oven to 400 degrees
  2. Grease muffin cups or line with liners
  3. In a mixing bowl add flour, sugar, salt, cinnamon, and baking powder
  4. In a separate bowl mix vegetable oil, egg, milk, and vanilla, mix and add to the flour mixture
  5. Fold in blueberries and combine
  6. For the nut crumble topping
  7. Add chopped nut mixture, brown sugar, cinnamon, melted butter and mix together
  8. Fill muffin cups 3/4 full and sprinkle with nut crumb topping mixture
  9. Bake for 20 to 25 minutes in the oven or until done you can insert a toothpick in the center and it comes clean
  10. Let cool 5 minutes before enjoying
Waiting on Martha http://waitingonmartha.com/
*All images original to Waiting On Martha

DIY Flavored Salts

DIY Flavored Salt DIY Flavored Salt DIY Flavored Salt

There’s nothing better than giving a homemade gift.  Scratch that there’s nothing better than giving an EASY homemade gift.  And that’s just what these DIY flavored salts are; easy and homemade.  Using dried herbs such as lavender and rosemary plus a mix of kosher and pink salts, these pretty packages will make the perfect heartfelt hostess gift or favor for any food lover in your life.  Happy Monday Loves!  truly, MKR

*Silver Teaspoons  ||  Glass Jars

Flavored Salts
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Ingredients
  1. 2-4 oz. Glass jars
  2. Equal parts finely crushed kosher salt and pink salts
  3. Dried herbs or fruits such as lavender, rosemary, thyme, orange, lemon, lime, etc.
Instructions
  1. In a bowl mix equal parts pink and kosher salts
  2. Mix in dried herbs and/or fruits
  3. Pour into containers and complete with a ribbon, tag, or in our case a little silver spoon
Waiting on Martha http://waitingonmartha.com/

*All images original to Waiting On Martha 


Averna Champagne Cocktail

averna amaro cocktails averna amaro cocktails

Whether you’re celebrating the most special of occasions or simply having friends over for dinner you can always find a reason to bust out the bubbles.  And while bubbles on their own are more than adequate, why not kick it up a notch with a little orange and elderflower?!  The bitter orange of Averna Amaro (Italy’s most celebrated spirit) plus syrupy sweet St. Germain creates just the right counterbalance and the perfect champagne cocktail.  Cheers!  truly, MKR

Photography, Rustic White  ||  This post was sponsored by Averna Amaro a brand I absolutely adore, opinions and recipe are 100% my own.

Averna Champagne Cocktail
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 oz. Averna Amaro
  2. 1 oz. St. Germain
  3. Champagne
  4. Orange peel to garnish
Instructions
  1. In a champagne flute add Averna and St. Germain, mix slightly.
  2. Fill flute with champagne and garnish with an orange peel
Waiting on Martha http://waitingonmartha.com/