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Honey Thyme Lemonade With Sugared Blackberries

April 9, 2015
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Honey Thyme Lemonade with Sugared Blackberries recipe @waitingonmarthaHoney Thyme Lemonade with Sugared BlackberriesHoney Thyme Lemonade with Sugared BlackberriesHoney Thyme Lemonade with Sugared BlackberriesHoney Thyme Lemonade with Sugared Blackberries

One of my fondest memories as a child was icy cold lemonade from the summer carnival.  Served in an extra large styrofoam cup with whole squeezed lemons and loads of sugar, it was the perfect summertime staple, and I find myself craving it whenever warmer weather begins to appear.  But try as I may, I’ve never been able to quite master the recipe.  So instead of mess with my idea of perfection, I’ve found it better to simply create an inspired-by version.  My latest spin: a honey infused thyme lemonade with sugared blackberries I served at my spring lunch.  Think of it as the grownup version of carnival lemonade; vodka optional.  So until the ferris wheels and elephant ears pull into town, best to whip up a batch of this, sit back, and enjoy.  Truly, MKR 

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Honey Thyme Lemonade with Sugared Blackberries
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Ingredients
  1. 1/2 CUP HONEY
  2. 1 CUP WARM WATER
  3. 2 1/2 CUPS FRESH SQUEEZED LEMON JUICE
  4. 3/4 GALLON COLD WATER
  5. 4-6 SPRIGS OF THYME + ADDITIONAL FOR GARNISH GARNISH
  6. BLACKBERRIES + SUGAR FOR SANDING
Instructions
  1. In a saucepan over low heat warm the honey and warm water until the honey is dissolved.
  2. ADD LEMON JUICE, AND COLD WATER, STIR, add more honey if desired
  3. IN A BOWL MIX A TABLESPOON OF SUGAR WITH THE BLACKBERRIES UNTIL COATED AND SET ASIDE.
  4. Add sprigs of thyme and chill. POUR LEMONADE OVER GLASSES OF ICE, SQUEEZE SLICE OF LEMON ON TOP OF EACH, AND GARNISH WITH A SPRIG OF THYME and sugared blackberries.
Notes
  1. IF YOU'D LIKE TO MAKE THIS AN ADULT BEVERAGE SIMPLY ADD A BIT OF VODKA AND STIR.
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As Pictured:  Marble Cheese Board, Waiting On Martha  |  Gold Scissors, Waiting On Martha  |  Linens, Waiting On Martha  |  Green Votive & Dipping Dish, Steve McKenzies  |  Honey & Dipper, Waiting On Martha (on SALE)  |  Decanter, OKL (sold out but I love this pitcher)  

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Spring Pea, Fresh Herb & Asparagus Farfalle Pasta

April 6, 2015
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Spring Pea, Fresh Herb & Asparagus Farfalle Pasta, Waiting On Martha

Once springtime hits, I find myself craving light, fresh recipes to serve family and guests.  And as you know, I infuse fresh herbs from my garden just about every time I’m cooking or cocktailing. So when I got to creating a spring-filled table, I knew the perfect dish to serve would be a fresh herb and olive oil pasta. 

This asparagus farfalle pasta hits the spot as it combines flavors of just-cut mint, thyme, parsley and cilantro with in-season spring peas and grilled asparagus.  Served hot or cold, this dish is sure to impress your guests, and it’s extremely easy to make.  If you choose the cold route, you can even prep most of the ingredients the night before, which proves to be so much less stressful when entertaining.  

And if you missed it last Friday, make sure to check out the tabletop that inspired this dish, and let yourself be inspired by the lush greenery and playful place settings for your entertaining this spring. Truly, MKR 

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Spring Pea, Fresh Herb & Asparagus Farfalle
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups fresh or unthawed frozen peas
  2. 1 bunch of asparagus
  3. 4 cups of farfalle pasta
  4. 1/4-1 cup grated Parmesan to taste, plus more for garnish
  5. 1/4 cup Olive Oil
  6. 2 tablespoons of each chopped; fresh mint, flat leaf Parsley, thyme and cilantro
  7. Salt & Pepper to Taste
  8. Red Pepper flakes (optional)
Instructions
  1. Begin heating a large pot of salted water for the pasta.
  2. Meanwhile, if using fresh peas steam the peas over an inch of boiling water or in a steamer for 3-4 minutes, until just tender. If using frozen peas make sure the peas are completely thawed, no need to steam. Transfer to a bowl and set aside.
  3. Grill asparagus just lightly to achieve grill marks and add a smoked flavor. Cut, and add to the pea bowl. Chop herbs, and add to the bowl.
  4. When the water in the pot comes to a boil add the pasta and cook to desired consistency. I prefer cooking pasta al dente. Once pasta is cooked drain the pasta and toss at once with the olive oil, vegetables, herbs and Parmesan.
  5. Add salt, pepper, and red pepper flakes if desired. Serve hot or cold.
  6. Bring salted water to a boil and cook farfalle pasta to desired consistency.
  7. Chop herbs finely and set aside.
Notes
  1. If serving the pasta cold, or room temperature, wait until the pasta has completely cooled to toss all the ingredients together.
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Photography, Rustic White

Pictured:  Serving Bowl, Juliska c/o  |  Rose Gold Silverware, West Elm (sold out similar HERE)  |  Ramekin, Juliska c/o  |  Olive Oil Dipping Dish, Steve McKenzies  |  Green Votive, Steve McKenzies  |  Linens, OKL

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All About That Pom Cocktail

March 23, 2015
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Pomegranate CocktailPomegranate Cocktail All About That Pom, Pomegranate Cocktail Project Sip | Waiting On Martha
Did you ever know us to turn down a Monday cocktail?!  When our friends and creative partners Jenn Gietzen and Kathryn McCrary passed this pomegranate cocktail recipe our way, we got right to trying it.  Jenn and Kathryn constantly have us drooling over at #ProjectSip, where they come together and share simple (and oh-so-delicious) seasonal cocktail creations, so we knew this would be a good one to add to the drink rotation this spring. 
 
Project Sip’s “All About That Pom” Pomegranate Mojito, perfectly balances the tart and the sweet, with its lime juice, fresh mint, pomegranate juice, rum, and a little bit of sugar.  Not to mention, the rich color of the pomegranate juice makes for a gorgeous glass topped with a fresh sprig of mint and a sugar rim.  Cheers, Kat 
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Why You Gotta Be So Rhubarb Old Fashioned Cocktail
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 2 single shots of bourbon
  2. 1/2 single shot of buttermilk no. 1
  3. 3 quarters of blood orange juice
  4. 2 single shots of rhubarb simple syrup
Instructions
  1. Cut up 3-4 stalks of rhubarb and make simple syrup
  2. Squeeze 3 quarters of blood oranges for juice into glass
  3. Add rhubarb simple syrup, buttermilk no. 1 and bourbon into glass
  4. Mix together
  5. Add ice and enjoy your twist on a classic old fashioned!
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Project Sip Creators: Jenn Gietzen and Kathryn McCrary | Photography, Kathryn McCrary | Handlettering, Jenn Gietzen | Model and Assistant: Candice Beaty

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