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Pimm’s Cup

July 16, 2014
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Pimm's Cup Waiting On MarthaPimm'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
Adapted from Artisanal Cocktails, Scott Beattie
Welcome by Waiting on Martha https://waitingonmartha.com/
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Golden Walnut Rum Cake

July 14, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Rum Cake Waiting On MarthaRum Cake Waiting On MarthaRum Cake Waiting On MarthaRum 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.
Welcome by Waiting on Martha https://waitingonmartha.com/
*This post was sponsored by Wilton Brands.  Opinions, recipe, and love of Wilton Brands 100% my own.

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Nespresso Caramel Iced Coffee

July 10, 2014
Story By: Mandy Kellogg Rye
Filed Under > Food

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Caramel Iced Coffee from Waiting On MarthaCaramel Iced Coffee from Waiting On MarthaCaramel Iced Coffee from Waiting On MarthaCaramel 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.
Welcome by Waiting on Martha https://waitingonmartha.com/
 **This post was sponsored by Nespresso, a brand I love and adore.  Recipe and opinions are 100% my own.

 

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