Holiday Spreads

Sip, Savor & Repeat: Building The Perfect Cheese Platter

February 16, 2015
Story By: Mandy Kellogg Rye
Filed Under > "Hostess with the Mostest"

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How To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese Platter How To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese Platter

When entertaining there is nothing more of a go-to for me than a cheese and charcuterie board.  So when Le Creuset reached out to ask if I could put their new cheese platter and wine carafe to good use I jumped at the chance.  I mean honestly when have you known me to say no to wine and cheese, plus it just happens to be National Drink Wine Day this week so really the timing was perfect.

I love preparing a charcuterie and cheese platter because there are no rules.  Literally you can pretty much combine anything your heart desires and as long as the spread is ample enough there’s sure to be something to please every guest’s palette.  But while there aren’t any rules per se, I know picking out just the right cheeses, fruits, veggies, meats, spreads, and breads can sometimes be intimidating so I thought I’d share a few of my favorites below.  Do you have any tried and true cheese or spreads you consistently use?  Cheers!  Truly, MKR

Cheeses: always purchase a variety of textures and flavors; soft, hard, firm, blue and a spread such as pimento (especially if you’re in the south).  Some of my personal favorites are any cheeses from Midnight Moon, Cowgirl Creamery, Lazy Lady, Jacob’s Creamery and Fraga Farmstead.  But when in doubt simply ask any friendly cheese monger to help you out and always choose at least one “safe” cheese that will be familiar to everyone.

Fruits & Veggies:  carrots, grilled asparagus, green onions, pearl onions, roasted tomatoes, artichoke hearts, olives, grapes, pears, apples, blueberries, and figs dried or fresh.

Meats:  prosciutto and other cured meats such as salami, ham, and sausages.

Spreads, Breads & Nuts:  honey, olive oil, and any fig, plum, or cherry chutneys.  A crispy flatbread, Rain Crisps, and grilled french bread.  To grill the bread simply buy a baguette from your local grocer, slice, brush with olive oil and grill until gold brown and accompanied by a few nice char marks.  For the crunch candied walnuts or pecans, pistachios, almonds, and marcona almonds.

Photography, Rustic White

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*Wine via La Crema  |  This story was in collaboration with Le Creuset a brand I love and adore.  Opinions and recipes are 100% my own.

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Gluten Free Blueberry Pecan Pancakes

Gluten Free Pancakes that don't taste Gluten Free & surprisingly come from a box mix
December 24, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Gluten Free Blueberry Pecan Pancakes, Waiting On Martha Gluten Free Blueberry Pecan Pancakes, Waiting On MarthaGluten Free Blueberry Pecan Pancakes, Waiting On MarthaGluten Free Blueberry Pecan Pancakes, Waiting On Martha

One of my favorite Christmas traditions has, and will always be, Christmas morning pancakes.  We all gather around the table after presents have been ripped open, still in our pajamas with mimosas in hand.  It’s a moment I revel in and look forward to every year.  So when Krusteaz reached out to discuss being a part of the Krusteaz Gluten Free Blogger Bake Off and pancakes were an option, I jumped at the opportunity.  

I don’t eat gluten free products often.  I find them to mostly taste a bit like cardboard.  So imagine my surprise when I found myself devouring this entire stack with the family.  I of course doctored the pancakes up with chopped pecans, fresh blueberries and soaked them in butter and maple syrup.  And I mean it doesn’t get any cuter than this polar bear maple syrup or the gingerbread man!! But I mean this when I say it, I really couldn’t get over that they were gluten free!  And as if the pancakes weren’t proof enough Krusteaz sent over their brownie mix and it too was fantastic.  Consider me a believer Krusteaz! 

And with that, I hope you all have a very Merry Christmas and can revel in the moments and traditions that mean the most to you.  Truly, MKR

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Blueberry Pecan Gluten Free Pancake Mix
Yields 12
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 box of Krusteaz Gluten Free Pancake Mix
  2. 1 1/2 cups fresh blueberries, plus more for garnish
  3. 1 cup roughly chopped pecans
  4. 2 eggs
  5. 2/3 cup milk
  6. 2 cups water
  7. maple syrup
Instructions
  1. Heat griddle or pan to 375 degrees and spray with non stick spray, or butter.
  2. In a large mixing bowl combine Krusteaz Gluten Free mix, 2 cups water, 2/3 cup milk, and 2 eggs. Whisk, but don't over mix (batter should be a tad lumpy).
  3. Fold in 1 1/2 cup fresh blueberries and 1/2 cup chopped pecans.
  4. Pour batter onto griddle, and cook each side 2-3 minutes or until golden brown.
  5. Remove from griddle and garnish with chopped pecans, additional blueberries, and maple syrup
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Kathryn McCrary

AS PICTURED…Batter Bowl, Le Creuset  ||  Olive Wood Cook’s Spoon, Williams Sonoma  ||  Cake Stand, Martha Stewart for Macys  ||  Plates and Coasters, C. Wonder  ||  Gold Silverware, One Kings Lane  ||  Big Brown Bear Maple Syrup, Williams Sonoma

*This story was in collaboration with Krusteaz, a brand I love and adore.  Opinions, recipes, and images are 100% my own.

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Spiked & Spiced Eggnog

December 23, 2014
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Spiked & Spiced Eggnog, Waiting On MarthaSpiked & Spiced Eggnog, Waiting On MarthaSpiked & Spiced Eggnog, Waiting On Martha Spiked & Spiced Eggnog, Waiting On Martha

If we’re telling truths here, I’ve never been a fan of eggnog.  Not that I had ever tried it or anything, I couldn’t get past the whole idea of raw eggs.  But the older I got, and the more I watched National Lampoons Christmas Vacation, the more I felt I needed to conquer this fear.  So I spent yesterday in the kitchen trying out a few different recipes until I found just the right one; a Spiked & Spiced Eggnog.

By combining your standard eggnog ingredients but adding a bit more spice and getting a little help from my friends called Amaretto and Absolut I can now not get enough of this delicious eggy-nog-nog.  And how gorgeous is the new Absolut Andy Warhol bottle?  I’m gifting one to my mother this holiday season to sit atop her new bar cart.  So for all you last minute gifters might I suggest a little Andy Warhol and some nog?!  Truly, MKR 

Spiked & Spiced Eggnog
Serves 8
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Ingredients
  1. 6 eggs, separated
  2. 3/4 cup sugar
  3. 1 pint heavy cream
  4. 4 pints milk
  5. 1/2 pint Vodka (I used Absolut in this version)
  6. 1/4 pint Amaretto
  7. Nutmeg
  8. Cinnamon
  9. Whip Cream if desired
Instructions
  1. In a large mixing bowl beat the egg yolks with 1/2 cup sugar until thick.
  2. In another bowl beat the egg whites with 1/4 cup sugar until thick.
  3. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Vodka, Amaretto, vanilla, and a few pinches of nutmeg and cinnamon.
  4. Chill in freezer before serving.
Welcome by Waiting on Martha https://waitingonmartha.com/
*This story was in collaboration with Absolut, a brand I love and adore.  Opinions, recipes, and images are all 100% my own!

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