The Monarch: A Brown-Sugar Bourbon Cocktail with Thyme and Lemon

Pouring a cocktail through a strainer into a coupe glass

Inspired by the sweet nectar of summer flowers, we created a cocktail in partnership with Heritage Distilling’s Brown Sugar Bourbon, which has notes of cinnamon and nutmeg, to which we added fresh thyme, lemon and elderflower liqueur. It’s tart, herbal, and beautifully smooth and luscious and very drinkable. After all, don’t we all deserve a little sweetness in our lives?

Unbelievably Delicious Chocolate Babka

Unbelievably Delicious Chocolate Babka

Chocolate babka: a sweet bread treat made with enriched dough and layered with chocolate – a weekend project you’ll be glad you made.

Greetings, Easter (and Passover***) bunnies!

***This babka is leavened and therefore not suitable for Passover, if your family, unlike ours, cares about such things. Read Matt’s full, sincere and amusing apology at the bottom of the post.

It may have slipped out in the course of this blog that one of us is Jewish, and the other of us is English. These are not, frankly, genres that strike awe into the hearts of home chefs (although Nigella Lawson does pretty well for herself) . When our best friends in town got married, they catered the reception with dishes from Italy (his family heritage), and soul food from New Orleans (hers). It was awesome. A Jewish-British catered wedding? Maybe not so much.

An Easter/(not)Passover*** dessert option, though? Now you’re talking.

Unbelievably Delicious Chocolate Babka
This Babka is filled with rich, dark chocolate with just a hint of cinnamon.

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Easy Candied Pecans

Candied Pecans We made these candied pecans to top our Bourbon-Pumpkin Mousse Pie but luckily I made double the recipe because they are delicious. They’d be great in a fall salad, or sprinkled over Butterscotch Pudding, or just as a snack. They’d be delicious served with blue cheese along with sliced apples and pears.

Bourbon Pumpkin-Mousse Pie with Candied Pecans
Bourbon Pumpkin-Mousse Pie with Candied Pecans

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Toffee-Apple Sour Cream Cake (with a Salted Caramel Drizzle)

IMG_6804 - Version 2

It’s a shame about toffee apples, it really is. In theory, I ought to love them.

There’s the toffee, which, as our Ultimate English Toffee recipe proves, we’re all about. I have no problem with the toffee.

There are the apples – and who doesn’t like apples? Your basic apple is basically the perfect snack – you can eat it on the go without getting your hands covered in crumbs, it’s got plenty of natural fiber, vitamins and that, they’re available pretty much all year round no matter where you live.

And there’s the stick, to hold it with. (Don’t eat the stick.)

Toffee apples – those of a more American persuasion might be more familiar with them as “candy apples” – are a mainstay of Autumn, and the first hints of autumnal flavors in our cooking always give me a frisson of delight (no, Pumpkin Spice Latte, I am definitely NOT looking at you). But a toffee apple just leaves me cold.

So why am I banging on about toffee apples if I don’t even like them that much? And what’s that picture of a cake doing at the top of this post?

Toffee-Apple Sour Cream Cake
These Honeycrisp apples (the large ones) are tart and hold their shape when cooked.

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