Holiday Spreads

Roasted Cauliflower with Apples, Cranberries & Sage

A perfect seasonal, side dish for your holiday table
December 18, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Roasted Cauliflower side dish with Apples, Cranberries & Fried 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 roasted cauliflower side dish to put all other side dishes to shame.  Homespun Atlanta’s roasted cauliflower side dish 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

 

Roasted Cauliflower with Apples, Cranberries & Sage
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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.
Welcome by Waiting on Martha https://waitingonmartha.com/

*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  

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Butternut Squash Creme Brulee With Red Wine Cranberries

December 17, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Butternut Squash Creme Brulee with Red Wine CranberriesGold flatware on a holiday table

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
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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.
Welcome by Waiting on Martha https://waitingonmartha.com/
 
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Glazed Sweet Potatoes

December 14, 2014
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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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
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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
Welcome by Waiting on Martha https://waitingonmartha.com/
 
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