In the tradition of cooking with each season’s bounty, Hannah Queen applies the same spirit to her baking, turning out an abundance of fresh cakes, trifles, biscuits, and more. From the citrus of winter to the bright squash of summer, more than 70 classic and modern dessert recipes celebrate locally sourced ingredients. Relish the sweet fruit of the spring with the delectable Rhubarb Custard Cake and savor the ripe flavors of autumn with the Spiced Pumpkin Cupcakes with Bourbon Buttercream. Honey Cake, Lavender-Blueberry Cupcakes, and Earl Gray Doughnuts are a few of the temptations you will find here. The wide range of flavors and recipes for year-round baking ensure you will never tire of these fresh indulgences.
Featuring Queen’s rich photography throughout, Honey and Jam not only showcases a collection of rustic desserts but captures the sprawling forests and farmlands of Blue Ridge, anchoring each recipe in the backdrop of the Southern Appalachian Mountains.
- 230 pages.
- 7.8"w x 9.4"h x 1"d.