St. Patrick's Day Recipes

Happy St. Patrick's Day! What are you making for dinner?! We have you covered with a number of Irish-inspired recipes. We created these featured recipes for our friends at Cottage Hill Magazine and Waiting on Martha. You may remember our post and video from last year.

Enjoy a Guinness and wear that green! 


Photography by Rustic White :: Design, Flowers + Styling by Tailor & Table :: Food by Homespun ATL :: Fine Paper + Calligraphy by Marked :: Furniture Rentals from Goodwin Events :: Venue, Callanwolde Fine Arts Center :: Video by Hampton Road Studios

SUMMER MELON SALAD WITH LAVENDER & GINGER

There's nothing quite like a melon salad in the summer...paired with a burger fresh off the grill or alongside a weekend brunch. Jason created a "special sauce" that will make your tastebuds water. Click on over to Waiting on Martha for the details and full recipe.

PHOTOGRAPHY & STYLING, KATHRYN MCCRARY FOR WAITING ON MARTHA 

Mother's Day Breakfast: Goat Cheese, Basil & Potato Frittata

Photos by Haley Sheffield | Styling by Juli Vaughn

This Sunday is Mother's Day... Like many of you, I have memories of making breakfast in bed for my mom... or at least attempting it. It can be such a special day when you have little ones. It can also be very painful for those who have experienced loss or are waiting for a child of their own...our prayers go out to you. May you find an extra ounce of peace and hope this weekend.

Last year we did a Mother's Day photoshoot for Pottery Barn, and we never blogged the images (or recipe). Jason prepared this wholesome potato frittata that's fitting for mommy-dearest. Be sure to let us know if you prepare the frittata...post on Instagram and use #HomespunATLatHome.

Ingredients

  • 6 Large Eggs
  • 3 Strips Applewood Smoked Bacon (Sliced)
  • 5 ea Pearl Onions (Peeled and Cut in Halves)
  • 3 oz Goat Cheese
  • 2 cups Sweet Potato (Peeled and Medium Diced)
  • 2 cups Purple Fingerlings (Diced)
  • 1 bunch Basil (Picked and Chopped)
  • Salt and Pepper

Instructions

  1. Heat a large 10” nonstick or well seasoned cast iron skillet on medium high heat.
  2. Render the sliced bacon for about 4-5 minutes until browned. Remove bacon from pan and set aside on paper towels. Reserve bacon fat for cooking.
  3. While pan is still hot, add diced sweet potatoes and fingerlings to the pan. Using bacon fat, cook potatoes until nice and tender. Stir occasionally to cook evenly- this will take about 8-10 minutes. Once potatoes are almost done, add onions and remain cooking until they are tender for 2-3 minutes.   
  4. While potatoes and onions are cooking, whisk together 6 large eggs. Season with salt and pepper.
  5. Once potatoes and onions are done, mix in bacon pieces and basil. Lower the temperature of the burner to low and pour eggs over the top of the veggies in the pan. Arrange goat cheese over the top. Cook until the eggs begin to set around the edge. The middle should still be a bit runny.
  6. Place the frittata in the oven and cook for 5 minutes or until the middle has set.
  7. Once the frittata has finished, let it rest in the pan for 5 -10 minutes.  Slide frittata onto a cutting board and cut into wedges.

You can serve the frittata with a nice green salad with fresh tomatoes and basil, lightly dressed with good EVOO and vinegar.

Mother's Day Brunch

Be sure to visit the Pottery Barn blog for Juli Vaughn's granola and morning punch recipe. Our friends over at Camp Makery are also sharing the recipes.

Happy Mother's Day Card
Mother's Day
Breakfast in Bed

Styling, Florals, Concept: Juli Vaughn and on Camp Makery | Hair/Makeup: Andrea Carter Artistry and also on Camp Makery | Photography: Haley Sheffield | Mother’s Day Card: Yours is the Earth | Food: Homespun

Feast of Saint Patrick

Happy St. Patrick's Day! Though most just think of cornbeef and beer, there are plenty of ways to celebrate this Irish holiday with delicious food. We put together this menu for an editorial with Cottage Hill Magazine. You can see more photos from their journal post yesterday, and today they are sharing our Irish Cream Bread Pudding Recipe along with a video from Hampton Roads Studio (watch below). 

May your troubles be less and your blessings be more and nothing but happiness come through the door.
— An Irish Blessing

Photography by Rustic White Photography :: Design, Flowers + Styling by Tailor & Table :: Food by HomespunATL :: Fine Paper + Calligraphy by Marked :: Furniture Rentals from Goodwin Events :: Venue, Callanwolde Fine Arts Center

Recipes from Rue Holiday Menu

We, too are planning all the "food" for next week's festivities! To provide a bit of inspiration as you making that grocery list, here is the menu from our Woodland Wonderland with Mandy of Waiting on Martha, featured in Rue Magazine.

This past week, Mandy has been sharing the recipes. Click on over to her blog, and give them a try. If nothing else, make the creme brulee... you will not regret it!

You can also view the full gallery of the dinner, shot by Rustic White. Enjoy!

BUTTERNUT SQUASH CREME BRULEE WITH RED WINE CRANBERRIES

Also, for you locals... have you been to the Waiting on Martha Pop Up Shop at Shops Around Lenox?!? It's amazingly curated and perfect for (last minute) holiday shopping!

All photos by Rustic White

Trouvé Magazine | Vol 2 Feature

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We are honored to be featured in the second volume of Trouvé Magazine. Volume 02 is a collection of stories and creative interviews centering around the theme of "Creating With Intention"

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The images featured are from the talented Paige French from a gathering last year. Blue Eyed Yonder did an amazing job styling and furnishing to create an inspiring table at Matchstic. Thank you to Melissa Afable for beautifully writing our story and Trouvé's editor, Amanda Marko for including Homespun and putting so much thought and intention into the magazine. I mean, have you seen how each issue is packaged?!

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Does that hummus catch your eye? Visit the journal on Trouvé's website for the recipe.

PS- There is still time to order a copy for holiday gifting. You have until Friday.


Cover Photograph & Promotional Photography by Jessica Scott.

Gathering Photography by Paige French

Featured In Rue Magazine | Holiday 2014

Who doesn't dream of a holiday getaway at a secluded cabin?!? We had so much fun working with Mandy of Waiting on Martha to create this wholesome meal for the dreamy festive affair she put together.

Head on over to page 102 of Rue Magazine's holiday issue. You can also find all the recipes for the meal. Start that Christmas Dinner planning!

Winter Wonderland On Rue Magazine with Homespun ATL

Photos by Rustic White

Butternut Squash Hummus Recipe and Harvest Dinner Inspiration

 Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Butternut Squash Hummus

Ingredients

  • 1 Cup Dried White Beans
  • 1 Cup Dried Garbanzo Bean
  • 2 Cups Butternut Squash (large dice)
  • 4 ea Garlic cloves
  • 1 tsp Cumin whole
  • 2 T Honey
  • ½ C Oil (Grape Seed or oil blend)
  • Salt + Pepper to Season
Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Pumpkin Seed Gremolata

Ingredients

  • ¼ C Pumpkin Seed (toasted)
  • 1 ea Cilantro
  • 1 ea Lime
  • 2 ea Garlic Grated
  • ½ C EVOO
  • 1 tsp Chili Powder
  • Salt + Pepper to season

Procedure

  1. Soak beans overnight in water.
  2. Strain beans and rinse well. Place in pot and cover with water and begin to boil. Until very tender. May take up to an hour.
  3. While beans are cooking, roast butternut squash in a pan with a 1 T of oil to caramelize. Once caramelized add into a pot along with garlic, and cumin.
  4. Once all ingredients are tender strain and reserve the liquid for pureeing.
  5. While the ingredients are still hot place in a mixer/ food processor with a little liquid to help puree. Your hummus will come out very smooth if you blend while hot.
  6. Refrigerate up to one week. To serve, garnish with olive oil and pumpkin seed gremolata and serve with crostini, cut veggies, or crackers.

Yields 1 Qt

Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Last week we worked with several of our favorite creative to provide inspiration for a Harvest Dinner Gathering. We encourage you add rich, deep florals paired with pumpkins on your table, forage colored leaves for place cards, and set out the shiny china.

Harvest Gathering Table Inspiration | Photo by Rustic White Photography

We adore this hostess look with an Ice Milk Apron, and did you know those striped linens will be on our new shop later this month?!? Stay posted for our new website and online shop.

Tea Towel by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Photography: Rustic White Photography | Planning + Design: Molly Mckinley Designs | Venue: The Foundry at Puritan Mill Atlanta, Georgia | Florals: Lindsay Coletta | Cake: Lush Cakery | Pimento Cheese Macarons: XK Macarons | Invitation:Puddleduck Paper Co. | Hostess Apron: Ice Milk Aprons | Linens: Nuage Designs | Hair + Makeup: Claudia Mejerle | Butternut Squash Hummus Recipe + Presentation: Homespun | Chargers, Plates, Glassware, Flatware: Bloomingdales | Publication: Green Wedding Shoes | Publication- Little Small Shop

Glazed Sweet Potatoes with Brussels Sprouts and Apples from Country Living Fair Atlanta Cooking Demo

Glazed Sweet Potatoes with Brussels Sprouts and Apples by Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish
Glazed Sweet Potatoes with Brussels Sprouts and Apples by Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish

This past weekend, Jason had the honor of sharing a recipe from the Kitchen Stage at the Country Living (Magazine) Fair at Stone Mountain Park. As you may be well aware, our approach to food is seasonal- allowing the produce speak for itself and simply bring out its natural flavor. With the holidays around the corner, this dish is sure to be a crowd pleaser and provides an untraditional preparation for the beloved sweet potatoes and brussels sprouts. We recommend serving with Roasted Turkey, Chicken, or Pork. Enjoy!

Serving Size 10-12

Ingredients

Sweet Potatoes

  • 2 T Grapeseed Oil
  • 2 T Sorghum Syrup
  • 2 T Butter
  • 1 C Stock (chicken or veggie)
  • 3-4 ea Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
  • 1 sprig Rosemary

Brussels and Apple Saute

  • 1 T Grapeseed Oil
  • 1 lb Brussels (halved and separate leaves from bulbs-discarding discolored outer layer)
  • ½ ea Medium Sweet Onion (sliced thinly: julienned)
  • 2 T Garlic Cloves (thinly sliced or grated)
  • 1 ea Cameo, Granny Smith, or Honeycrisp Apple (cored and sliced thinly)
  • 2 T Sherry Vinegar
  • ½ C Stock (chicken or veggie)
  • 1 C Apple Butter
Glazed Sweet Potatoes with Brussels Sprouts and Apples by Jason Jimenez of Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish
Glazed Sweet Potatoes with Brussels Sprouts and Apples by Jason Jimenez of Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish

Procedure

For Glazed Sorghum Sweet Potatoes*

  1. Preheat Oven to 400 F.
  2. Place an oven safe large saute pan (I always use this Lodge 12-inch Skillet) on stove top, add grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the pan is hot. About 3-4 minutes
  3. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to come to a boil and then place in the oven for about 8-10 min. If you can't source sorghum you can substitute with honey or molasses syrup.
  4. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over.  Place pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to reserve.

* This step can be done before and reheated in the oven for 8 - 10 minutes before serving.

For Brussels and Apple Saute

  1. Begin heating up a large saute pan over medium heat.
  2. To begin sauteing, add grapeseed oil and brussels bulbs to caramelize.  About 2-3 minutes.
  3. Then add butter, apples, onions, and garlic and cook for 3-4 minutes. Be sure to stir and rotate veggies periodically.
  4. Stir in brussels leaves then add stock. Season with salt, black pepper, and drizzle sherry vinegar.

To Assemble Dish

  • Spread apple butter on the bottom of a large platter.  Layer glazed sweet potatoes around the edge.  Place sautéed brussels and apples in the middle finish with chopped parsley OR
  • Spread apple butter on the bottom of a large platter.  Fill the dish with sautéed brussels and apples, top with glazed sweet potatoes and garnish with chopped parsley (as seen in photo).

Photo by Kathryn McCrary

Wholegrain Cider Mustard Recipe

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Yesterday we shared our B&B Pickle Recipe we made with Joni and today we are back with a homemade mustard recipe. Trust us, you'll never need to buy condiments at the store again. For this recipe you can adjust the ratio of yellow mustard seeds to brown mustard seeds, depending on the level of heat you'd like. The brown (or black) seeds are more hot. Also, if you prefer your mustard to be thinner and less creamy, add more water and vinegar while blending to reach the desired consistency.

Ingredients

  • ¼ cup Whole Yellow Mustard Seeds
  • ¼ cup Whole Brown Mustard Seeds
  • 1 Tbl Coleman’s Ground Mustard
  • 2 Tbl Honey
  • ½ cup Bragg's Apple Cider Vinegar
  • ½ tsp Salt
  • ¼ tsp Celery Seed
  • ½ cup Purified Water
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Procedure

  1. Place all ingredients in a glass bowl.  Then tightly cover with plastic wrap for 2 days.
  2. Once the mixture has sat for 2 days place the mixture into a blender.  Blend for 30 seconds for a coarse mixture, or longer for a smoother consistency but mixture will not be able to be completely smooth.
  3. Transfer ingredients to a glass jar fitted with a tight lid.  Place in refrigerator the mustard will be good for at least 3 months.

We will be back later this week with entertaining tips to assemble and source a local meat and cheese board.

Photography: Erin Wood | Location: Home of Joni Lay