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The John Daly: The Boozy Brother of Arnold Palmer

July 26, 2015
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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The John Daly: The Boozy Brother of Arnold Palmer #recipe The John Daly cocktail recipe with lemonade ice cubes The John Daly: A Boozy Arnold Palmer with Lemonade Ice Cubes The John Daly cocktail recipeGrey Goose and fresh herbsThe John Daly with fresh mint

While living in the South, I’ve become a lover of iced tea, but I am, of course, always open to making a drink boozy.  And as a big golf fan, I decided it was about time to share a recipe for a boozy Arnold Palmer, better known as a John Daly. 

Our Boozy Peach Lemonade has always been one of the most popular cocktail recipes in the WOM archives, but I was inspired to go the iced tea and lemonade route after seeing a little Instagram inspiration from my girl Bradley of Luella & June.  I mean anything with lemonade ice cubes is a hit in my book.  And being so easy to make and have on-hand, the stash lemonade ice cubes can be used to impress your guests any time time you’re entertaining this summer! 

Since I had the pleasure of hosting a wonderful soiree for our friends at Grey Goose and UrbanDaddy a few weeks ago, I knew Grey Goose would just have to be the star of this libation. Along with the Goose, all you’ll need is lemonade, fresh herbs (I love mint personally) and iced tea, and there you have it.  So where will you be enjoying a John Daly?  Truly, MKR

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Photography, Rustic White  |  This story is in collaboration with Grey Goose Vodka, a brand we love and adore.  Opinions, recipe, and images are 100% our own.

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Spicy & Sweet Toasted Pumpkin Seeds

October 31, 2014
Story By: Mandy Kellogg Rye
Filed Under > Snacks & Sides

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Toasted Pumpkin Seeds Two Ways, Waiting On Martha || Photography Rustic White

One of my favorite, easiest, and semi-healthy treats of the season are toasted pumpkin seeds.  And not just plain jane toasted pumpkin seeds, but spicy mouth on fire and sugary cinnamon sweet pumpkin seeds.  It’s the best of both worlds (salty and sweet) and the perfect adult treat to be accompanied by an adult libation (spiked cider anyone) this Halloween night!  Trick or treat Loves!  Truly, MKR

*Photography Rustic White

Spicy & Sweet Toasted Pumpkin Seeds
Yields 1
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. ...for the SPICY
  2. 1 tablespoon Olive Oil
  3. 1 1/2 tablespoon Garlic Salt
  4. 1/4 tablespoon Cayenne Pepper
  5. 1/4 tablespoon Smoked Paprika
  6. 1/4 tablespoon Red Pepper Flakes
  7. 1/2 tablespoon Onion Powder
  8. 1 teaspoon Salt
  9. 1 teaspoon pepper
  10. ...for the SWEET
  11. 4 tablespoons Sugar
  12. 2 tablespoons Cinnamon
  13. 1/4 cup Butter melted
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut open the pumpkin and using a spoon (or your hands) scoop out all of the pumpkin seeds.
  3. Place the seeds in a colander and run under water rinsing and separating the seeds from the pumpkin guts.
  4. In a large bowl combine 1 cup of pumpkin seeds and the spicy or sweet ingredients, mix together.
  5. Spray the bottom of a cookie sheet or baking pan and spread the seeds out baking until the seeds begin to turn golden brown, 15-20 minutes.
  6. Let cool and enjoy!
  7. *You can absolutely eat toasted pumpkin seeds whole, or in shell*
Welcome by Waiting on Martha https://waitingonmartha.com/
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Heirloom Tomato Tart

July 7, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Heirloom Tomato TartHeirloom Tomato Tart

In my kitchen one of the many pleasures of summer will always be the bounty of heirloom tomatoes.  So when the latest Williams Sonoma catalog landed on my doorstep I didn’t have to even open the pages to know I was going to re-create their Heirloom Tomato Tart.  Of course I had to put my own spin on things by subbing out Parmesan cheese for goat and adding chives to compliment the basil, and next time I think I’ll add fresh grilled sweet corn to the mix, but other than that I found the recipe to be a refreshing summer treat.  A treat that will make its way on to my table all summer long.  Enjoy!  truly, MKR

*Le Creuset tart dish  ||  Williams Sonoma placemats (old but I love THESE)  ||  Waiting On Martha salt & pepper cellars  ||  Waiting On Martha fork & spoon dipping dishes  ||  Williams Sonoma pie weights  ||  Williams Sonoma Offset Icing spatula

Heirloom Tomato Tart
Yields 8
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Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
For the filling
  1. 2 cups ricotta cheese
  2. 2 cups crumbled goat cheese
  3. 1 1/2 Tbs. chopped fresh basil
  4. 1 1/2 Tbs. chopped fresh chives
  5. Salt and freshly ground pepper, to taste
  6. 1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
  7. Sea salt and freshly ground pepper for finishing
  8. Small basil leaves for finishing
  9. Chopped chives for finishing
For the dough
  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. salt
  3. 20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
  4. 1/4 cup ice water, plus more as needed
For the dough
  1. In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.
  2. Add the butter and pulse until the mixture resembles coarse meal.
  3. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
  4. Turn the dough out onto a work surface and shape into a 5-inch disk.
  5. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
For the tart
  1. Position a rack in the lower third of oven and preheat to 400°F.
  2. On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan.
  3. Coat tart pan with a non stick baking spray or lightly flour to prevent sticking.
  4. Press the dough into the pan and trim.
  5. Place the tart pan on a baking sheet and fill the pan with pie weights. Bake for 12-15 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. If edges begin to burn cover with pie or tin foil.
  6. Transfer to a wire rack and let cool completely in the tart pan.
  7. In a bowl, combine the ricotta, goat cheese, chives and basil. Mix, and season to taste with salt and pepper.
  8. Using a small offset (or icing) spatula spread the mixture into the cooled tart shell making it about 1/2 inch thick.
  9. Top with the tomato slices and sprinkle with salt, pepper, chives, and basil leaves.
  10. Serve immediately.
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Welcome by Waiting on Martha https://waitingonmartha.com/
*All images original to Waiting On Martha

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