I've become an accomplished backyard applesauce maker and eater. I love to serve it to my friends right out of the jar, and encourage a discussion debating which of my neighbor's trees sponsored the batch. These same local apples inspired my Caramel Apple bon bons that are made with cider concentrated from Maynard Farms in Ulster Park, Hudson Valley, New York.

Harvest means fragrant spices. One cannot live by cinnamon alone, even in the Autumn. And so I have added cognac with juicy pears, floral galangal blended with the juicy sweet heat of ginger, and star anise, and cinnamon in our Pumpkin Latte.

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