I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
History shows that the traditional Moscow Mule (vodka + ginger beer + lime juice) has been around since the 1940’s, when it was born in Los Angeles thanks to a desperate marketing campaign by a vodka distributor and ginger beer maker. And the classic copper mugs? Apparently a friend of the duo had a stash of mugs that she needed to get rid of. But don’t all of the best traditions happen as accidents? And this is an accident I’m happy to repeat again and again.
I’ve enjoyed my fair share of Mint Moscow Mules, but this summer I decided to give them a refreshing twist with fresh Georgia peaches and Belvedere Peach Nectar vodka. Naturally, since moving to the South, I’ve adopted the Georgia peach as my very own, and when I heard Belvedere had a vodka capturing the essence of my favorite sweet, juicy summertime fruit, I was itching to stir it into a cocktail.
While many bartenders have put their own spin on the Moscow Mule over the years (think tequila and even apple cider!), I think I’ll stick to vodka, sweet Georgia peaches and a little mint in mine. Tell me friends, how do you like your Mules?! Truly, MKR
P.S. A quick tip about getting the most flavor out of your herb garnish (I always prefer fresh mint, but basil would be divine too): the best way to release the aromatics is to lay the herb flat in your palm and then smash/clap your hands together just once. People love to muddle and chop up mint, but it’s actually the worst way to release the flavor!
P.P.S. Social Media Intensive attendees, hope you’re thirsty! We’re whipping up a batch of these mouth-watering cocktails on Thursday thanks to Belvedere Vodka & Fresh Harvest‘s local peaches.
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Photography, Rustic White for Waiting on Martha | This post is in partnership with Belvedere Vodka, a brand we love and adore. All opinions are 100% our own.
When we think about summer entertaining, we’d be amiss if we left out some of our favorite photoshoots and projects from this season in years passed. We’ve celebrated the art of packing for a picnic, dining al fresco and setting a perfectly punchy tablescape…and they’ve all been ones for the books. And this year, we’re planning on putting all of these ideas to work (plus a few more), all while listening to the ultimate summer playlist by our girl Jenn Gietzen. I mean, tell me you’re all playlist-junkies as much as we are?!
We’re thrilled to debut the WOM Summer Guide today with all of that inside; think of it as a twenty-page bundle of summertime bliss and seasonal soirees. Like our other guides, we’ve linked images so you can read further, get recipes and find products the products in the photos. But this time, we’ve made it even easier by adding plus-sign buttons where you can find links.
Our reader survey has been SO helpful to us as we gain even more insight into what’s working here on WOM, and we can’t thank you enough for taking the time to tell us your two cents. More on all of that soon, but in terms of archived content, we’ll now stick to highlighting our favorite archived posts only in our digital guides, all available to view via Issuu.We hope these digital “magazines” serve as great inspiration for savoring the seasons for all they’re worth, and we’re looking forward to continuing to find ways to make them even better with the seasons to come! Cheers, Kat
In my humble opinion, it simply wouldn’t be summer without cobbler and pie. I’ve ALWAYS been more of a cobbler, pie, tart person than anything else when it comes to desserts. And since so many of my favorite fruits are in season during summer, I stay close to the tried-and-true recipes centered around them this time of year. And friends, this may be one of the easiest renditions of one of those recipes yet. With fresh Georgia peaches, plump and sweet blackberries, crunchy pecans and homemade biscuits dropped on top…my Peach & Blackberry Cobbler tastes like summer on a plate AND it’s pretty simple to make (there’s no crust or crumble, but the homemade biscuits still give you that heavenly-doughy-carby fix).
I like to make my Peach & Blackberry Cobbler around the middle to end of summer because that’s when the blackberries and peaches are at their prime. As you’ll see in the recipe below, it’s really all about macerating the fruit mixture and dropping homemade biscuits on top. The ripeness and sweetness of the fruit will determine just how much sugar you’ll need (in this case very little) to macerate them to your liking. I find that I prefer the natural flavor of the blackberries and peaches to really shine through rather than a sugary-too sweet taste. I always leave the skin on the peaches too; I’ve found that there’s no reason to take it off and it actually adds a more made-from-scratch feel to the dessert. Lastly, the cinnamon and nutmeg give the blackberry, peach, pecan mixture a certain warmth that makes each and every bite more wonderful. But then of course, to top it all off when you serve—you’ll obviously need a scoop of vanilla ice cream. Classic! Truly, MKR
4 CUPS SELF-RISING FLOUR (ONLY EVER WHITE LILY), PLUS MORE FOR DUSTING
1 STICK (8 TABLESPOONS) BUTTER, CUT IN SMALL CUBES, AT ROOM TEMPERATURE
½ CUP CREAM CHEESE, AT ROOM TEMPERATURE
1½ CUPS BUTTERMILK
2 TABLESPOONS MELTED BUTTER
Instructions
For the biscuits...
PREHEAT THE OVEN TO 500 DEGREES WITH RACK IN THE MIDDLE POSITION.
PLACE 4 CUPS OF WHITE LILY FLOUR IN A LARGE BOWL.
SPRINKLE BUTTER CUBES AND CREAM CHEESE ON TOP OF THE FLOUR AND USE YOUR FINGERS TO "SNAP" THROUGH IT UNTIL THE MIXTURE RESEMBLES COTTAGE CHEESE (CHUNKY WITH SOME LOOSE FLOUR).
MAKE A WELL IN THE CENTER, AND POUR THE BUTTERMILK IN THE WELL.
USE YOUR HANDS OR A RUBBER SPATULA TO MIX THE BUTTERMILK INTO THE FLOUR. DO NOT OVER-MIX. YOU'LL HAVE A WET AND MESSY DOUGH.
SPREAD A GENEROUS AMOUNT OF FLOUR ONTO A WORK SURFACE.
DUMP THE LARGE BOWL OF DOUGH ONTO THE FLOURED WORK SURFACE. FLOUR A ROLLING PIN AND SPRINKLE FLOUR ON TOP OF THE DOUGH.
ROLL THE DOUGH TO ½-INCH THICKNESS. DO NOT KNEAD THE DOUGH.
FLOUR A 2-INCH ROUND BISCUIT CUTTER. PRESS THE CUTTER STRAIGHT DOWN INTO THE DOUGH AND STRAIGHT BACK UP (QUICKLY!). REPEAT, FINISH CUTTING THE DOUGH INTO BISCUITS (YOU MAY NEED TO RE-ROLL OUT THE DOUGH SCRAPS TO FINISH). THE DOUGH MUST STAY WET INSIDE, BUT YOU CAN USE AS MUCH FLOUR ON THE OUTSIDE AS NECESSARY.
PLACE BISCUITS INTO A CAST-IRON SKILLET OR ONTO A BAKING PAN WITH SIDES, LINED WITH PARCHMENT PAPER. THE SIDES OF THE BISCUITS SHOULD BE TOUCHING.
BRUSH THE TOPS OF THE BISCUITS WITH MELTED BUTTER. PLACE IN OVEN AND REDUCE OVEN TEMP TO 450 DEGREES. BAKE 16-18 MINUTES, ROTATING THE SKILLET OR PAN ONCE.
For the filling...
In a large mixing bowl, macerate the blackberries, peaches and pecans with the sugar, cinnamon and nutmeg for 20-30 minutes.
Preheat oven to 400 degrees. While oven is preheating and mixture is macerating, make biscuit dough (see above).
Pour mixture into a large baking dish, with the lemon juice on top. Drop your biscuit dough onto the mixture in the baking dish. Bake for 20 minutes but keep an eye on it. You'll want to bake the cobbler for 20-30 minutes, depending on how you like the inside texture. You don't want your biscuits to cook more than your filling, so if that starts to happen, cover the entire dish with foil and continue to cook.
Serve with vanilla ice cream.
Notes
If you're going to make the homemade biscuit dough, you might as well make all of the biscuits and freeze the leftovers. But if you just want enough biscuits for this recipe, half the recipe. And if you don't feel like using fresh biscuits, you can absolutely use the store-bought biscuits and throw them on top of the cobbler.
By Mandy Kellogg Rye @ Waiting on Martha
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