Holiday Spreads

Grilled Peach Salad with Sugar Snap Peas, Candied Pecans, Herbed Goat Cheese & Fig Balsamic

A Delightful, Seasonal Salad to Serve on Mother's Day & All Summer Long
May 5, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Grilled peach salad recipe by Waiting on Martha Grilled peach salad recipe by Waiting on Martha

When menu planning for a day like Mother’s Day, I often go back and forth about what to serve that’s just as tasty as it is beautiful.  And there’s one thing I know for sure: I’m serving this Grilled Georgia Peach Salad again this year (and all summer long).  While Mama K and I shot our Mother’s Day brunch inspiration with J.McLaughlin, we were the most excited about devouring this salad, along with all the cheese, once the shoot was wrapped! 

Fitting of any Georgia gal, I love pretty much peach-anything, and grilled peaches take that love to a whole new level, let me tell you. There’s something about the way the juicy fruit softens, sweetens and turns golden brown, exploding with the taste of summer in each bite. Grilling the peaches gives the fruit a new dimension to its sweetness, and paired with tangy fig balsamic, bitter arugula, herbed goat cheese, sweet snap peas and candied pecans…it’s just all a little unreal and has me excited about salads again.

And of course you know (or at least if you follow along) how I always talk about texture with my dishes, and this grilled peach salad hits the mark. The tender grilled peaches + fresh pop of snap peas + crunch of the candied pecans makes for one wonderful bite every time.  Tell me, have you fired up the grill this season yet?!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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Sweet Pea Salad with Fresh Herbs & Classic Deviled Eggs

Two Perfectly Seasonal Easter Side Dishes
March 25, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Sweet Pea Salad with Shaved Radishes recipe via Waiting on MarthaClassic deviled eggs recipe via Waiting on Martha

There’s no denying that the platter of maple-bourbon glazed, smoked Easter ham will be a guaranteed hit of your Easter gathering.   But for me (someone who doesn’t actually eat meat) my favorite part of a meal is always the side dishes.  And with Easter side dishes like a vibrant, fresh sweet pea and herb salad plus classic deviled eggs on the most perfect bunny platter, how could one resist?

I’ve always considered sweet peas to be an unsung hero.  Besides the fact that they may be the easiest ingredient to prepare, and look absolutely amazing on my Country Estate dinnerware, they always offer a wonderfully sweet “pop” that I just love (you know I’m huge on texture).  In this particular “no cook” salad peas are the primary focus with additional ingredients that are fresh and incredibly simple. Topped with shaved radishes for a subtle crunch, pea shoots, fresh mint and basil for added layers of interest and flavor, as well as thin shavings of parmesan cheese.  Some recipes call for red onion or sweet onion, but I’ve found that I prefer the less overpowering flavor of radish for the zing, while relying on the fresh mint to play up the sweet peas’ sweetness. 

With the smoked ham and seasonal salad covered, no proper Easter tablescape can be without classic deviled eggs. I’ve played around with recipes for years, trying variations of mayonnaise, vinegar, mustard and paprik. While I always enjoy a funky play on a favorite dish like this with spices and seasonings, I knew I wanted to keep things classic this year.  I think the best part of this year’s batch is all due to the dusting of paprika and sprinkle of green onions atop the creamy, tangy (and vegan) filling. Oh, I could eat about a dozen.  Enjoy!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

AS PICTURED: Serving platter | Egg Platter (similar here) | Gold Flatware | Placemats | Glassware

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Smoked Easter Ham with Maple Bourbon Glaze

A Tasty, Tender Entree to Enjoy on Easter Sunday
March 22, 2016
Story By: Mandy Kellogg Rye
Filed Under > Food

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Smoked Easter Ham with Maple Bourbon Glaze recipe via Waiting on MarthaSmoked Easter Ham with Maple Bourbon Glaze recipe

By now you’re dreaming up plans for your Easter gathering this weekend thanks to yesterday’s bright, beautiful Easter tablescape inspiration.  But the Mr. says put all of that on hold as your start licking your chops with the Easter ham in mind! A Smoked Easter Ham with Maple Bourbon Glaze to be exact. 

This year, we experimented with our Smoked Easter Ham recipe for an even more flavorful take on this beloved Easter entree.  Smoked in the Big Green Egg for five slow hours, our ham retains the perfect balance of its classic sweet and salty notes, while then enriched by a maple bourbon glaze and of course apple smoke. While some recipes can result in the ham being rubbery or too salty, that’s anything but the case here. I’m pleased to report that our Smoked Easter Ham is, instead, a tender and tasty platter (how amazing is our classic blue and white) that everyone will enjoy (and the Mr. may or may not love it even more the next day, cold!).  And ham isn’t just for special sit-down family meals, think about getting a smaller (much smaller) ham for a mid week dinner.  The rule of thumb; 30 minutes of smoking/grilling per pound.  Enjoy!  Truly, MKR

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Smoked Easter Ham with Maple Bourbon Glaze
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Prep Time
2 min
Cook Time
5 min
Total Time
7 hr 30 min
Prep Time
2 min
Cook Time
5 min
Total Time
7 hr 30 min
Ingredients
  1. Apple Wood Chips
  2. 10-12 Pre Cooked Organic, Bone In Ham
  3. 1/2-1 cup dark maple syrup
  4. Glaze...
  5. 1/2 cup brown sugar
  6. 1/4 cup dark maple syrup
  7. 1/4 cup honey
  8. 2 tablespoons apple cider vinegar
  9. 1/4 cup bourbon
  10. 1 tablespoon ground dry mustard
  11. 2 tablespoons instant coffee
  12. 2 tablespoons orange juice concentrate (frozen in the can)
Instructions
  1. Soak wood chips in water for 1-2 hours
  2. Pre heat grill/smoker (we use the Big Green Egg) between 500-700 degrees
  3. While grill is heating, strain wood chips and once desired temp is hit add wood chips liberally to the smoker. Immediately place the ham (flat side down) directly on to the grates, but cooking with indirect heath. The wood chips will naturally bring the temperature to around 150-200 degrees; watch heat bringing up until it reaches 225-250 degrees (desired cooking temp).
  4. Let ham smoke at desired temp for 3.5 hours. Leave the ham alone, letting it smoke with disruption.
  5. Once ham has smoked for 3.5 hours begin applying glaze every 20 minutes until ham has reached an internal temperature of 140 degrees. Once ham has reached an internal temp of 140 glaze one last and wait approximately 15 minutes for glaze to set.
  6. Remove ham and wrap immediately in foil and allow to rest for at minimum 30 minutes.
  7. Carve and enjoy.
Notes
  1. **Recipe is applicable to any smoker or charcoal. For gas grill utilize a smoker box for a smoked flavor**
  2. **General rule of thumb is to smoke/grill your ham 30 minutes per pound**
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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