Since we are deep into autumn and the apples are plenty, I wanted to share an easy recipe for candy apples with a grown-up twist. These maple and bourbon candy apples were initially intended as an Instagram photo only, as the recipe was a whim after I had made a batch of traditional candy apples for my children. However, after several requests for the recipe, I decided to create a quick and short post to share these delicious glass-like beauties with you.
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“Listen! The wind is rising, and the air is wild with leaves, We have had our summer evenings, now for October eves!” ― Humbert Wolfe October afternoons often lead us to the apple orchard. While we’re fortunate to live near several beautiful orchards, we tend to visit the one with the freshly pressed cider and the hot roasted cobs of corn the most. The short ride home is filled with requests for apple crumble, baked apples and candy apples. Of course, I’m happy to oblige any of those delicious requests. Though for me, I’m most drawn to apples used in savory dishes, like this pork chops and apples in white wine…
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I can feel summer dying into autumn and I’m pining for both – holding still to warm, sunny days and longing for the promises of Fall. If you follow me, you’ve heard me say it once or twice already – I love when the turning of the seasons is palpable. So while we are currently in the throes of an Indian Summer, the leaves show signs of autumn, falling in hues of burnt orange and amber, the roadside corn is beginning to dry out into crisp stalks of tan and brown, and the once proud sunflower fields are slumped with their tired heads hanging low.
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“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.” – Lauren DeStefano The arrival of apple cider doughnuts at our local farm stand marks the unofficial start of the new season for us. With their sugary crumb and warm aroma, it’s always contenting to see them stacked in their little containers on the market’s counter. It’s been years though since we’ve bought any. My youngest has a nut allergy and baked goods from outside of our home is usually off limits since we can’t verify with certainty the ingredients used…
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“Chocolate, the ‘food of the gods,’ conquered not just the candy shop, but also the kitchen.” – Riccardo Magni Don’t make the mistake of thinking this rigatoni with dark cocoa and red wine short ribs is a chocolate-y or sweet pasta dish, it’s absolutely not. Not even close. Savory and enchanting? Absolutely. I live in a part of New Jersey that is home to one of the world’s most famous chocolate makers. In fact, it’s not uncommon for the aroma of chocolate to blanket the entire town well into the wee hours of the morning. Since chocolate is literally in the air here – the constant reminder of it has…
