I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
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.
A few weeks ago our dock mates chartered a boat and sailed around the US Virgin Islands for a week. From the stories they had to tell and superb sun kissed skin they brought home I’d say they had the time of their life. And while we weren’t along for the journey they brought back a little piece of the island for myself and the Mr. They brought back painkillers. Painkillers are a most refreshing fruit, coconut and rum filled cocktail and just a sip will make you feel like you are definitely living on island time. Between these, my Sky Juice and Boozy Peach Lemonade I’d say the summer is shaping up quite nicely. Cheers! truly, MKR
Living in the land of peaches I find myself always looking for new ways to cook and bake with this summer time stone fruit. I’ve done cobbler, ice cream, muffins, pies, etc., but I hadn’t done a tart. Tarts can be somewhat tricky. That pesky perfection of crust aspect and all. But not rustic tarts. Rustic tart’s beauty actually lies in the imperfect. And let me tell you rustic tarts you have currently stolen my heart. And this tart, my peach and blueberry rustic tart, well it may not look perfect but it tastes pretty dang close. So roll out some dough, whip up some homemade ice cream, and cut a slice of what can only be described as Southern Summer in your mouth. Porch swing and sweet tea not included. truly, MKR
1/3-1/2 granulated sugar (depending on how sweet/ripe your fruits are)
1/4 tsp. salt
1 tsp. cinnamon
1 tablespoon cornstarch
1 large egg, for egg wash
Sanding Sugar
Vanilla Ice Cream, for serving
Instructions
For the pie crust...
Sift flour and salt into mixing bowl.
Cut in shortening, using a pastry blender or knife until mixture is the size of small peas.
Sprinkle water a little at a time over mixture stirring lightly with fork until dough is just moist enough to hold together.
Wrap in saran wrap and refrigerate for at least an hour. Pie dough can be made and refrigerated 2 days in advance.
Preheat oven to 375 degrees.
Line a rimmed baking sheet with foil and then parchment paper.
In a large mixing bowl lightly mix together fruit, sugar, lemon juice, salt, cornstarch, and cinnamon
Roll out pie dough on a well floured surface (approximately 13 inches round, 1/8 inch thick). Transfer to your baking sheet and arrange fruit mixture in center leaving a 2 inch border.
Fold over border, leaving the center open.
Brush crust with egg wash and sprinkle with sanding sugar.
Bake until golden brown, 50-60 minutes. Let cool on baking sheet 10 minutes then slice and serve with vanilla ice cream.
By Mandy Kellogg Rye @Waiting On Martha
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