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...
In celebration of America’s most beloved gather-round-thee-table-in-stretchy-pants tradition I thought I’d do a little Thanksgiving Throwback by sharing our best ever Thanksgiving recipes. Starting with my favorite roasted butternut squash and apple soup to a Big Green Egg smoked turkey, traditional sides of green bean casserole,chestnut stuffing, and sweet potato au gratin and of course homemade pumpkin pie. Get all the recipe links below, and I hope you all have a very thankful Thanksgiving filled with too much food, laugher, and love. Truly, MKR
I’ve always adored The Derby. It may be because it falls on my birthday. Or it may be because it’s a day that celebrates extra large hats, pastels, and dainty lace gloves. Or it may be because I get to sip a mint julep while celebrating my birthday and wearing an extra large hat and dainty lace gloves. Yep, thats it. And this year for The Derby, I bet big and created three different ways to enjoy this festive libation. The classic julep, a strawberry mint julep and a tangerine julep complete with fruit filled ice molds, (simply buy THESE and freeze the juice with a tad bit of puree the night before). So Loves grab your hat, pick your horse and happy Derby! truly, MKR
If you’re a last minute person like me then you’re probably still scrambling for Easter dessert ideas. Might I suggest homemade pistachio pudding from our Easter table? Creamy pudding mixed with the texture and flavor of pistachios is simple perfection. Not to mention there is nothing easier to make than homemade pudding. I used Joy The Baker’s recipe below which needs no adaption what so ever. Enjoy! truly, MKR
Add the sugar and water, and blend until relatively smooth.
Pudding
Spoon Pistachio Paste into a medium saucepan.
Add the milk and whisk over medium heat.
Heat milk and pistachio until steamy and hot.
While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth.
Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly.
Boil for 1 minute, or until thickened.
Remove from heat and stir in butter and vanilla extract, until butter is melted.
Pass cooked pudding through a fine mesh strainer set over a medium bowl.
Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.
Garnish with chopped pistachios.
**Pudding will last, covered in the refrigerator, for up to 4 days.
By Joy The Baker
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