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A Pear Cocktail, Two Ways

February 11, 2015
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Pear Blossom Fizz, Waiting on Martha A Pear Cocktail two ways, Waiting on MarthaPear Blossom Fizz, Waiting on Martha Spiced Pear Margarita, Waiting on MarthaA Pear cocktail two ways, Waiting on Martha

Pears have always been one of my absolute favorite fruits.  And with over 3,000 known varieties grown around the world and just as many distinct flavors, pears were just begging for me to transform them into a cocktail or two.

My Pear Blossom Fizz combines rich pear, elderflower blossom liqueur, bubbles (of course), and is topped off with an unexpected dash of cinnamon to highlight the natural warmth of pear, while my Spiced Pear Margarita is all about the juxtaposition of the jalepeno’s heat, the tartness of the lime, and the natural sweetness of agave.

So regardless if you like your libation a little on the sweet side or a with a bit more of a kick, pear should be your next go-to cocktailing ingredient.  Cheers!  Truly, MKR 

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…AS SHOWN…Gold Dot Champagne Coupes, WOM  |  Rocks Glasses, Crate & Barrel  |  Sphere Ice Cube Molds, Amazon  |  Gold Scissors, Anthropologie  |  Initial Napkins, Anthropologie  |  Metal Measuring Cups, Anthropologie  |  Mortal & Pestel, Found (similar HERE & I love this marbel one)  |  Marble Pastry Slab, Sur la Table  |  Wood Bread Board, Found (similar HERE)  |  Olive Wood Spoons, similar HERE  |  Glass Pitcher, Williams Sonoma  |  Fork & Spoon Dipping Dishes, WOM (sold out, but I love THESE)  

 

Pear Blossom Fizz
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Ingredients
  1. 1 oz. fresh pear juice, chilled
  2. 1/2 oz. St. Germain elderflower liqueur, chilled
  3. 2 oz. Champagne or Prosecco, chilled
  4. Dash of nutmeg or cinnamon (optional)
  5. Pear slices for garnish
Instructions
  1. Add fresh pair juice and elderflower liqueur to a champagne flute or glass.
  2. Top with champagne and garnish with a slice of pear, sprinkle with a small dash of cinnamon or nutmeg (optional).
Welcome by Waiting on Martha https://waitingonmartha.com/

Spiced Pear Margarita
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Ingredients
  1. 1 oz. silver tequila
  2. 1 oz. fresh pear juice
  3. 1/2 oz. agave nectar
  4. 1/2 oz. fresh lime juice
  5. 1-2 slices of fresh jalapeño
  6. Ice
Instructions
  1. In a cocktail shaker, muddle 1-2 slices of jalapeño down to a fine, fine pulp/juice.
  2. Add tequila, fresh pear juice, fresh lime juice, and ice. Shake, shake, shake.
  3. Strain into a glass filled with ice and top with agave nectar to taste.
  4. Salt the rim of the glass by dipping it in agave nectar and then kosher salt, (optional).
Welcome by Waiting on Martha https://waitingonmartha.com/
*This story was in collaboration with Caldrea Fragrances, a brand I love and adore.  Opinions, recipes and images are 100% my own.

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Peach And Blueberry Rustic Tart

June 2, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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peach and blueberry rustic tartpeach and blueberry rustic tartpeach and blueberry rustic tartpeach and blueberry rustic tart

Living in the land of peaches I find myself always looking for new ways to cook and bake with this summer time stone fruit.  I’ve done cobbler, ice cream, muffins, pies, etc., but I hadn’t done a tart.  Tarts can be somewhat tricky.  That pesky perfection of crust aspect and all.  But not rustic tarts.  Rustic tart’s beauty actually lies in the imperfect.  And let me tell you rustic tarts you have currently stolen my heart.  And this tart, my peach and blueberry rustic tart, well it may not look perfect but it tastes pretty dang close.  So roll out some dough, whip up some homemade ice cream, and cut a slice of what can only  be described as Southern Summer in your mouth.  Porch swing and sweet tea not included.  truly, MKR

Peach & Blueberry Rustic Tart
Serves 8
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Cook Time
50 min
Total Time
2 hr 30 min
Cook Time
50 min
Total Time
2 hr 30 min
Ingredients
  1. For the pie crust...
  2. 2 cups all purpose flour
  3. 1 teaspoon salt
  4. 2/3 cup shortening
  5. 5-6 tablespoons cold water
  6. For the fruit mixture...
  7. 3/4-1 pounds fresh blueberries
  8. 3/4-1 pounds fresh peaches, sliced
  9. juice of 1/2 a lemon
  10. 1/3-1/2 granulated sugar (depending on how sweet/ripe your fruits are)
  11. 1/4 tsp. salt
  12. 1 tsp. cinnamon
  13. 1 tablespoon cornstarch
  14. 1 large egg, for egg wash
  15. Sanding Sugar
  16. Vanilla Ice Cream, for serving
Instructions
  1. For the pie crust...
  2. Sift flour and salt into mixing bowl.
  3. Cut in shortening, using a pastry blender or knife until mixture is the size of small peas.
  4. Sprinkle water a little at a time over mixture stirring lightly with fork until dough is just moist enough to hold together.
  5. Wrap in saran wrap and refrigerate for at least an hour. Pie dough can be made and refrigerated 2 days in advance.
  6. Preheat oven to 375 degrees.
  7. Line a rimmed baking sheet with foil and then parchment paper.
  8. In a large mixing bowl lightly mix together fruit, sugar, lemon juice, salt, cornstarch, and cinnamon
  9. Roll out pie dough on a well floured surface (approximately 13 inches round, 1/8 inch thick). Transfer to your baking sheet and arrange fruit mixture in center leaving a 2 inch border.
  10. Fold over border, leaving the center open.
  11. Brush crust with egg wash and sprinkle with sanding sugar.
  12. Bake until golden brown, 50-60 minutes. Let cool on baking sheet 10 minutes then slice and serve with vanilla ice cream.
Welcome by Waiting on Martha https://waitingonmartha.com/

All images original to Waiting On Martha


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Heirloom Tomato Salad with Grilled Peaches & Mustard Quinoa

A Fresh, Easy, Seasonal Salad Bursting with Flavor in Every Bite
July 7, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Heirloom tomatoes with grilled peaches and mustard quinoa recipe, Waiting on Martha
Heirloom tomatoes with grilled peaches mustard quinoa recipe

This, my friends, is seasonal eating at its best.  Heirloom tomatoes are always so beautiful, and when prepared during the peak of season, in a simple summer salad, their rich flavors really shine through.  While I love a classic tomato and mozzarella salad, and I’m always up for an heirloom tomato tart, this summer I began recipe testing for a new way to enjoy my favorite summer fruit.  

Enter my heirloom tomato salad with fresh grilled peaches, mustard quinoa, with a sweet balsamic vinaigrette.  As either a side dish or as a main entree by itself, this dish will quickly become a mainstay on your summer entertaining menu. 

A few things to think about when pulling together this seasonal salad; I always use a mix of heirloom tomatoes, regular red tomatoes on a vine, and red and yellow cherry tomatoes.  This variety ensures that each bite bursts with a different heirloom tomato flavor.  I also include sliced peaches that I’ve grilled for 1-2 quick minutes for an extra punch, and a spicy mustard-and-quinoa mixture for a little carby substance.  Also the tang of the mustard balances out the sweetness of the balsamic vinaigrette.  And of course I couldn’t have an heirloom tomato salad without a little fresh basil and shaved parmesan (I use a vegetable peeler for the best parmesan shavings, I also love this parmesan knife if parm is your thing!).  And that’s it!  The easiest, under 30 minute seasonal summer salad you’ll make season after season.  Truly, MKR

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Heirloom Tomatoes with Grilled Peaches & Mustard Quinoa
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Ingredients
  1. Mix of heirloom tomatoes, regular red tomatoes on a vine, and red & yellow cherry tomatoes
  2. 2-3 fresh peaches
  3. 1/2-1 cup of dry quinoa (I used multi-color grain quinoa)
  4. 1 jar of grainy, spicy mustard
  5. Vinaigrette of choice
  6. Fresh basil and parmesan to garnish
Instructions
  1. Make 1/2-1 cup of dry quinoa per directions on the box.
  2. Meanwhile, grill peaches for 1-2 minutes.
  3. After quinoa is made, infuse the grains with a whole jar of grainy, spicy mustard.
  4. Slice your heirloom tomatoes and red tomatoes into 1/4 inch pieces. Cut your red and yellow cherry tomatoes in half. Arrange all tomatoes on a plate.
  5. After peaches are grilled, let them cool before adding them to the heirloom tomatoes.
  6. Drizzle vinaigrette on top of tomatoes (leaving some to serve additionally on side).
  7. With an ice cream scoop, add scoops of cooked quinoa with mustard throughout the salad.
  8. Add fresh basil and freshly shaved parmesan to garnish.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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