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The Blackberry Bourbon Smash

A Mouth-Watering Nod to Sweet Summer Blackberries
July 28, 2016
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Blackberry bourbon cocktail recipe, @waitingonmarthaBlackberry Bourbon Smash recipe, @waitingonmartha 
Okay, so I admit it I originally wanted to make a Blackberry Bourbon Smash because of how beautiful it is.  While I do enjoy a sip of Bourbon every now and then, I would never call myself an actual bourbon lover.  But once I smashed and swirled up a BBS or Blackberry Bourbon Smash, I was surprised at how much  I loved it, plus it didn’t hurt that it was really fun to make.  And bonus a Blackberry Bourbon Smash is definitely one of those cocktails that appears more impressive and difficult to whip up than it actually is, which makes it perfect when entertaining guests.

While the recipe in itself is on the simpler side there are a few things to note.  First, the key to a great Blackberry Bourbon Smash is definitely the ice.  You want that perfectly shaved ice that makes you almost feel like you’re eating a snow cone. So where do you find this ice, you ask?  I’ll let you in on a secret: if you have a local Whole Foods, the seafood department will give it to you for free.  Just be sure to ask for the ice that’s NOT touching the fish! 

Another important part to this smash is the fresh, high quality blackberries.  They’re really the hero to this cocktail story, so it’s worth using high quality, organic blackberries at the height of the season. Once you snag your black berries the rest is pertty simple: muddle the blackberries with fresh mint, pour the mixture into your glass, top it with shaved ice, add bourbon, stir, garnish, and enjoy.  One quick note; if you are a regular bourbon drinker, you’ll probably opt for no simple syrup, but if you need a little something sweet to combat the bourbon, just dd simple syrup to taste.  Though I’d suggest waiting until after you stir together your blackberry mixture, bourbon and ice to see if you need the simple syrup…I actually enjoyed the drink without.  Cheers, friends!  Truly, MKR

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Blackberry Bourbon Smash
Serves 1
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Ingredients
  1. Fresh blackberries (for muddled mixture and garnish)
  2. A few leaves fresh mint, to muddle
  3. Bourbon of choice
  4. Simple syrup
  5. Fresh mint, to garnish
Instructions
  1. Muddle blackberries and a few mint leaves to get a jam-like consistency.
  2. Fill each glass with a good amount of muddled blackberry mixture. Add ice to the top of glass.
  3. Pour 2 oz. of bourbon (if you love bourbon, you don't need to add simple syrup).
  4. Stir together to see if you want to add simple syrup (if you love bourbon, you're not going to want to add simple syrup) .
  5. Garnish with a mint sprig and extra blackberries.
  6. Enjoy!
Notes
  1. You'll need 2 pints of blackberries for 4 glasses (if you're going to reserve some for garnish).
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Zoodles with Heirloom Tomatoes & Vegan Pesto Sauce

My Go-To Guilt-Free Summer Pasta
August 15, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Zoodles with Vegan Pesto Sauce and Heirloom Cherry Tomatoes, recipe by @waitingonmarthaHomemade Zoodles with Cherry Tomatoes, Recipe by @waitingonmartha

If you’re sensing a pattern with my summer cooking, then you’re certainly right; I’m all about simple, easy and seasonal dishes this time of year.  And this zoodles recipe is no exception.  Ever since the team spent the afternoon with Gwyneth Paltrow’s It’s All Easy & Williams-Sonoma, I’ve been #TeamZoodles.  They really are such an easy (emphasis on EASY) and healthy alternative to your grain pasta, and beyond perfect for a summertime, or any time, meal in a pinch.  

If you haven’t tried zoodles yet, let me just make a quick ten second pitch about why you’re missing out.  I’ve stated it numerous times that they’re so easy to make (just get yourself one of THESE), and obviously a lot less calories than your traditional pasta, but let’s talk taste.  The zucchini ribbons take on a deceiving likeness to linguine, but the trick is to not cook them too long.  Zoodles literally only need two minutes of sautéing…just enough to heat them through with your chosen sauce, but you need them to maintain their crunch.  The crunch is key; when you over-cook, or over-sauté zoodles, they can turn to mush (which is no good).

Now when it comes to the sauces, I really believe zoodles pair best with a lighter sauce that has tons of bold flavor; think a spicy red, garlicky olive oil, or my go-to vegan pesto (see below).  As I blogged before, I try to keep dairy out of my diet, and traditional pestos have loads of Parmesan.  But since I love pesto, I set out to create a vegan pesto that didn’t taste vegan.  And friends, I have found it!  Fresh basil, oregano, and cilantro from my garden paired with walnuts, salt, pepper, high quality olive oil and TONS of fresh garlic come together for what I think is better than the original version.  As you read through the recipe note that I prefer my pesto a bit on the chunky side, and very garlicky for that extra kick, but you can easily adjust to reach your desired consistency and taste. See for yourself, and let me know when you do!  Truly, MKR

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Zoodles with Heirloom Tomatoes & Vegan Pesto Sauce
Serves 4
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Zoodles
  1. 5-6 Zucchinis, spiralized into zoodles
  2. 1 pint heirloom cherry tomatoes, halved
  3. vegan pesto sauce (see instructions below)
  4. Red pepper flakes, optional
  5. Salt & pepper to taste
Vegan Pesto Sauce
  1. 1 cup walnuts
  2. equal parts oregano and cilantro, but double that in basil (I like mine really garlicky so I use 5-6 fresh garlic cloves)
  3. Salt and pepper, to taste
  4. 1/2-3/4 cup olive oil
  5. 5-6 large fresh garlic cloves
Instructions
  1. For the vegan pesto sauce...
  2. Combine fresh basil, fresh oregano, fresh cilantro, walnuts, salt, pepper, 1/2 cup of olive oil and fresh garlic cloves in a mixer and blend. Keep adding olive oil to reach your desired consistency, and add salt and pepper to taste. (I like my pesto on the chunky side.)
  3. For the Zoodles...
  4. In a large saute pan, add the zoodles and pesto sauce and cook until just warm and combined (approximately 2-4 minutes). You don't want to over cook because you want to keep your zucchini noodles crisp.
  5. Top with fresh heirloom tomatoes and red pepper flakes and serve.
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Sweet Corn & Prosciutto Naan Flatbread Pizza

Crispy, Melty Personal Pizzas for a dinner al fresco
August 10, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Summer Corn Grilled Naan Flatbread Pizza, recipe @waitingonmartha

I’ve said it before and I’ll stay it again, pizza never tastes as good as it does than when its grilled and/or smoked over an open fire. Or in my case on a Big Green Egg.  This rings true for ANY and ALL kinds of pizza; that grill/smokey flavor just adds a much-obsessed depth that makes every other pizza pale in comparison.  And while I love homemade pizza night, sometimes I just don’t have the time, or energy, to build the dough from scratch.  That’s when my favorite dough substitution Naan comes to the rescue for Naan flatbread pizza.   

Naan flatbread has been my go-to for a while; remember this recipe?  And it’s one I’m constantly experimenting with.  That’s the beauty of a Naan flatbread pizza; its size makes the perfect mini, or personal pizzas, so you can test out various combos till you find a winner.  And find a winner, I did.  Highlighting my favorite vegetable, sweet summer corn, this Naan flatbread pizza has an olive oil and mozzarella base, with prosciutto for the carnivores, and it’s all topped with cool green onions and celery.  Yes, celery!!  I know it sounds a little crazy, but I promise you will savor every single bite!  Not to mention, this recipe from start to finish takes only 20 minutes!!  Now that’s a weeknight dinner I can get behind.  Truly, MKR

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Sweet Corn, Mozzarella & Prosciutto Naan Pizza
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Ingredients
  1. package of naan bread
  2. fresh mozzarella slices, cut 1/4 inch thick (you'll use 3-4 slices per pizza)
  3. package of fresh prosciutto, roughly torn pieces
  4. 1 green onion, cut into long shavings
  5. 1 celery stalk, cut into long shavings
  6. 2 ears of corn on the cob, shaved to kernels
  7. red pepper flakes, to taste
  8. olive oil
  9. salt & pepper
Instructions
  1. Use a pastry brush to brush your pieces of naan bread with olive oil.
  2. Sprinkle each pizza with salt and pepper.
  3. Lay down 1/4 inch mozzarella slices (you'll use 3-4 slices per pizza).
  4. Put prosciutto shavings onto pizzas.
  5. Sprinkle shaved corn (do not cook beforehand, it will be shaved right off the cob).
  6. Add your red pepper flakes (you can also do this later, based on your preference).
  7. Grill pizzas until cheese melts (about 5-7 minutes). Don't walk away from them while they're grilling because naan cooks quickly, and you don't want the pizzas to burn.
  8. After grilling, sprinkle green onion and celery shavings on top to serve.
Notes
  1. I've been through a lot of pastry brushes in my life, but my favorite one is the rubber bristle brush. Paint brushes will lose some hairs in food sometimes, they don't wash up well.
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Photography, Rustic White for Waiting on Martha

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