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Spiced Orange & Rosemary Bourbon

This Vibrant Winter Cocktail Is Sure to Warm You Up
January 14, 2016
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Spiced Orange & Rosemary Bourbon cocktail recipe via Waiting on MarthaSpiced Orange & Rosemary Bourbon cocktail recipe via Waiting on MarthaOrange bourbon cocktail recipe via Waiting on Martha

A few years ago you couldn’t have paid me to order Bourbon anything.  And while wine will always be my drink of choice, as of late I’ve been crushing hard on this brown liquor.  Of course, in the spring and summertime, I turn to bourbon for my Mint Juleps and Tupelo Honey.  But the perfect winter cocktail?  My Spiced Orange & Rosemary Bourbon.  There’s just something about bourbon that warms you down to your toes, and with this cold front, my toes can use all the warmth they can get.

Vibrant and full-bodied, this spiced orange bourbon cocktail packs the punch I’ve come to appreciate and the combination of citrus spiced orange and rosemary has quickly become one of my favorite, yet simple, flavor infusions.  This time of year it’s like comfort in a glass!  

To serve, I simply pour over round ice molds, add a dash of my spiced orange syrup, a fresh orange peel, a rosemary sprig, and cheers!  It’s a dangerously easy drink to down (don’t say I didn’t warn you). But for the record, I think it’s completely reasonable to request that you make yours a double!  Truly, MKR

P.S. Browse through all of our favorite cocktail recipes, and pin along with us as we discover more tantalizing sips! Shop all cocktail connoisseur essentials here. xo

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Photography, Rustic White

As pictured: cocktail napkins | syrup  |  cocktail glasses (similar here and here) | cocktail stir and jigger

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Bourbon Honey Braised Pork Shoulder

An Entree Steeped in Smooth, Rich Flavor and Complimented by Seasonal Fare
October 13, 2015
Story By: Mandy Kellogg Rye
Filed Under > Food

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Braised pork shoulder recipe Bourbon honey braised pork shoulder recipe via Waiting on MarthaBourbon Honey Braised Pork Shoulder via Waiting on MarthaHoney braised pork shoulder via Waiting on Martha2015-10-12_0008

Last week, we celebrated several of Fall’s best flavors with Homespun‘s Poached Pear & Butternut Squash Salad. But why stop there? Our dream fall spread deserves a meat entrée to write home about. So this week, we handed over the reigns to Chef Jason again, this time to bring us his Bourbon Honey Braised Pork Shoulder.

This is one of those wonderful excuses to pull out your trusty Dutch oven; you’ll be slow-cooking this pork shoulder tender for a couple of hours, but as you’ll see, the fruits of your labor will be worth it.

Upon browning the pork, your sautéed garlic and onions will meet the smooth honey, brown sugar, sherry vinegar and bourbon reduction. And by introducing a blend of rich aromatics (thyme sprigs, black peppercorns and whole coriander seeds) to the pot, the macerated pork will be simply teeming with flavor. My favorite part? This meat entrée pairs so so so perfectly with seasonal roasted fruits such as figs, pears, apples, plums and onions. And just you wait until we share Chef Jason‘s recipe for those broccolini bundles! Cheers, Kat

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Photography & Styling, Kathryn McCrary | Recipe, Homespun 

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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**
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Photography, Rustic White for Waiting on Martha

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