Hot Buttered Rum Cider

An Incredibly Sippable Cold-Weather Cocktail
December 27, 2016
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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If you’re like us, you’ve still got holiday-brain this week.  So instead of fighting the productivity slump, we’re embracing it with a mouth-watering cocktail recipe today.  My hot buttered rum cider will warm you from the inside out, I tell you!  Now you’ve just got to count the hours until 5 o’clock to try it at home. 

Hot, buttered rum cider.  I knew from the second I heard the words together that it would be a truly decadent sip.   And since making it, I’ve decided that a glass of this is my new favorite fight to the winter blues; it’s warm, bright and creamy and it goes down really easy (almost too easy).  I’ve professed my love for boozy apple cider before, and this one has the added bonus of creamy butter and brown sugar, along with a sprinkle of salt, a squeeze of fresh lemon and a pinch of cinnamon that rounds out the rich flavors. It’s quite simply perfectly balanced. 

See the full recipe before, but all you’ll need to do is bring apple cider to a simmer and stir in unsalted butter, brown sugar, cinnamon, nutmeg, cloves and salt.  And to serve, simply pour the warm, buttered cider into individual glasses, and top each with dark rum and a squeeze of fresh lemon for that needed acidity.  Garnish with cinnamon stick to serve.  Cheers, friends!  Truly, MKR

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Hot Buttered Rum Cider
Yields 6
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Ingredients
  1. 6 cups high quality apple cider (not juice, cider)
  2. 1 stick unsalted butter
  3. 1/4 cup dark brown sugar
  4. 1 teaspoons ground cinnamon
  5. 1 teaspoon ground nutmeg
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon ground allspice
  8. 2 cups dark Rum
  9. Juice of half a lemon
  10. Cinnamon sticks for garnish
  11. salt to taste
Instructions
  1. In a medium pot bring the apple cider to a boil over medium/high heat then immediately turn the heat on low and allow the mixture to simmer.
  2. Stir in butter, brown sugar, cinnamon, nutmeg, allspice, cloves and a pinch of salt. Continue to stir until the butter is melted and the sugar is dissolved. If the sugar isn't dissolving, whisk the mixture.
  3. Remove the mixture from the heat and add in rum and the juice of half a lemon.
  4. Ladle the hot rum buttered cider into mugs and garnish with a cinnamon stick.
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Photography, Rustic White for Waiting on Martha

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The Best Ever Lasagna with Ground Beef, Red Pepper, Fresh Spinach & Basil

Make This Tonight & Settle In for the Post-Holiday Blur
December 26, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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It’s time to get extra cozy in our post-Christmas coma (and hello, it’s freezing outside).  For us, that means fixing a dish of the best ever lasagna for dinner tonight.  Since nobody is really working today (right?!), it’s the perfect day to make this crowd-pleasing meal.  And as it’s cooking in the oven, settle in for some online shopping for all the things Santa missed!

Like any pasta, the best ever lasagna is even better the next day.  It soaks up all the layers of goodness and seasonings galore. My lasagna involves a little different of a filling than you may have grown up making: ground beef, onion, garlic, red pepper, fresh basil and fresh spinach.  And to compliment the filling, I whip together a thick, spicy (if that’s your thing) tomato sauce that just cannot be beat.  In this dish, I also used my DIY herb infused olive oil that I shared last week; it’s simply a difference you can taste!  

I’ve made this lasagna several times to find my groove with cook times and the layering process, plus experimenting with different types of cheese (ricotta and fresh mozzarella is my go-to).  And I usually get overwhelmed with cooking the lasagna noodles just right, so I like to make the ground beef filling in my dutch oven ahead of time, setting it aside until the lasagna dish is ready to be stacked and layered.  This way I don’t get frazzled or risk skipping a few steps!  Anyway, I’d love to know if lasagna is one of your favorite cozy dishes like it is mine?!  Enjoy!  Truly, MKR

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The Best Ever Lasagna
Serves 6
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Ingredients
  1. 1.5 lbs ground beef (you can use faux-beef too)
  2. 1 onion
  3. 4-6 cloves garlic, finely chopped
  4. 1 large red bell pepper, diced
  5. A couple sprigs fresh basil
  6. 1 bag fresh spinach, finely chopped
  7. 1 small can tomato paste
  8. 1 can diced tomatoes
  9. 1 1/2-2 large can spaghetti marinera sauce (I like mine with a little spice). You want to choose a thicker sauce, not with a soupy consistency
  10. 10-12 lasagna noodles
  11. 15 oz. ricotta cheese
  12. 2 8-oz. tubs fresh mozzarella, sliced thin
  13. salt and pepper, to taste
  14. 1/2 tablespoon sugar
  15. cayenne, if preferred
  16. + olive oil (I use my herb infused olive oil for extra flavor)
For the filling
  1. In a large dutch oven, add olive oil, garlic and onions. Sautee until they turn translucent.
  2. Next, add your red pepper. Cook until soft (about 2 minutes).
  3. Add ground beef, canned tomatoes and tomato paste (this thickens the sauce), tomato sauce, fresh basil and about a tablespoon of salt, 1/2 tablespoon of fresh ground pepper and 1/2 tablespoon of sugar.
  4. If you want spice like I always do, add a sprinkle of cayenne.
  5. Add olive oil (I use my rosemary olive oil and basil olive oil for additional flavor).
  6. Stir it all together, letting it mix well.
  7. Bring sauce to a boil, and then simmer for 10-15 minutes to really bring out the flavor.
  8. During the last 5 minutes, add your spinach.
  9. Taste as you go; does it need more sauce, more beef, more salt, etc.?
For the lasagna
  1. Preheat the oven to 400 degrees F.
  2. Cook lasagna noodles per package directions.
  3. Spray your pan, apply a very thin layer of marinera sauce with a few spoonfulls (I reserve half of the jar to add throughout the layers because I feel like lasagna gets really dry).
  4. Lay down the cooked lasagna noodles. Mine actually laid perfectly vertical in my pan (depends on size and shape of pan).
  5. Add your ricotta cheese, spreading evenly with a spatula or your fingers.
  6. Add ground beef filling mixture.
  7. Repeat 1-2 times for additional layers per size of your dish.
  8. Cover dish with tin foil, and cook for 15 minutes.
  9. After 15 minutes, check the dish and remove tin foil. If edges are coming away from pan, then you'll know it's ready to cook the final step, uncovered.
  10. Remove tin foil, lay a final layer of mozzarella and cook until it completely melts (about 10 mins)
  11. Switch to broiler to brown the top of the dish and watch closely (you don't want the mozzarella to burn). It should take about 2 minutes on broil.
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Christmas Morning Boozy Gingerbread Pancakes

An Indulgent Brunch Recipe For Once a Year
December 23, 2016
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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christmas-morning-gingerbread-pancakesgingerbread-pancakes-boozyChristmas pancakes, @waitingonmartha

Ah, Christmas morning.  I don’t know about you, but this gloriously lazy morning is one I wait for all year ’round; gifts litter the living room floor, bows and wrapping paper are strewn all over the place, holiday coffee is brewing in the kitchen and my absolute favorite part: boozy gingerbread pancakes are ready to devour.

We’ve been eating Christmas morning pancakes for as long as I can remember.  All of my Christmas memories when I was young involved a stack of warm, fluffy pancakes before settling into the usual Christmas Day coma.  It’s a cherished tradition that I’ve taken on at our house when Mom and Dad come to us now.  

Since I don’t want to over-exert myself in the kitchen on Christmas morning (let’s be real, I just want to get cozy!), I stick to my tried and true Christmas morning pancake recipe, but each year I amp them up a bit with a different flavor combo.  This year, gingerbread pancakes with chopped pecans my new favorite festive booze: Jackson Morgan’s Brown Sugar & Cinnamon cream liqueur.  I promise you this combo is a match made in heaven, but you can always have a little fun with your own renditions; these pancakes would be great with whipped cream and a sprinkle of cinnamon or nutmeg, too! Oh, and did I mention the Jackson Morgan Cream taste fantastic in your coffee as well!

How will you usher in this joyous day?  I’d love to know if gingerbread pancakes are on your Christmas Day menu! Truly, MKR

P.S.  Check out our recipe for Boozy Peppermint Chocolate Bread Pudding, too! xo

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Boozy Gingerbread Pancakes with Chopped Pecans
Yields 10
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon ground dried ginger
  6. 1/4 teaspoon ground nutmeg
  7. 1 teaspoon ground cinnamon
  8. 1 egg
  9. 1 teaspoon vanilla extract
  10. 1/4 cup molasses
  11. 1 1/2 cups water
  12. 1 1/2 cup chopped pecans
  13. 1-2 cups Jackson Morgan Brown Sugar & Cinnamon Liqueur (for serving)
  14. Butter & maple syrup for serving
Instructions
  1. Whisk the flour, baking powder, baking soda, nutmeg, salt, ginger, cinnamon, and 1 cup of the chopped pecans in a bowl; set aside.
  2. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated.
  3. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
  4. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
  5. Serve warm and top with Jackson Morgan Brown Sugar & Cinnamon Liqueur, butter, maple syrup, & chopped pecans
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