Ok, so you try to think of something spectacular to serve for dessert, particularly when guests are over, when all you really want is a small super special chocolate thingy, right? Well if you had that “thingy” then how about a terrific, simple after-dinner cocktail to serve with it?
It would work even better than a dessert, right?
So we have it here for you in the MARY’s secret ingredients recent spring box! These artisanal, handmade NY Honey Whiskey Truffles from Catskill Provisions will have you hurrying back to their website for more, I guarantee.
I absolutely adore chocolate truffles and have eaten them from all over the world, but I’m telling you, THESE are THE BEST!!! And I do not say that lightly. 
Just look at this cut one where the interior ganache swirls up on just the cut!
And the flavor, with the whiskey and honey, is to die for. Catskill Provisions uses their own honey and their own honey whiskey to make these precious gems. There are only four in this beautifully packaged box. (I told you, you’ll want more.)
100% New York State raw honey is the common ingredient in their all-natural food products, from chocolate truffles and sauces to mixes and marinades to rubs and cocktail rimmers and, of course, their highly acclaimed whiskeys & spirits.
It began with one beekeeping kit—a gift that sparked a passion. Claire Marin, proprietor of Catskill Provisions, was immediately taken with the bees’ Zen-like devotion to their pursuits. She was impressed with how they worked together towards a common goal, in easy harmony with their environment.
Born in Madrid and raised in New York City from the age of fourteen on, Claire had already attained success in the publishing world as Vice President, Publisher of Woman’s Day Brand Group. But after moving to the small, rural town of Long Eddy in the Catskill Mountains, she found herself more and more moved by the bees. Following their example, she began building her own community-oriented business with resources close at hand—the hives, maple trees, and local farmers of Upstate New York.
And so in thinking about my job here, to use these in a different way — I couldn’t use them in a recipe, they are way too special on their own. So I created this delicious drink recipe to go with them! An all around PERFECT dessert in my book!
Make with LOVE and enjoy!!!
ALMOND JOY AFTER-DINNER DRINK WITH CATSKILL PROVISIONS NY HONEY WHISKEY TRUFFLES – serves 1
1 bar spoon (1 tsp.) of very hot tap water
1 bar spoon of honey, preferably Catskill Provisions
Stir to combine in a cocktail shaker
When the honey is dissolved, fill the shaker with ice
Add 1.5 oz. Rye whiskey
and 0.5 oz. Disaronno Italian Liquor or other amaretto liquor
Stir for 30 seconds – do NOT shake
Strain into your favorite straight-up glass (I used our Baccarat Perfection Martini glasses)
Enjoy thoroughly with Catskill Provisions NY Honey Whiskey Truffles.
Go to sleep dreaming the sweetest dreams….
This recipe of Get Dressed Sesame Sensation Roasted Eggplant Noodles is just perfect for a complete meatless meal. Buy smaller eggplants that are super fresh and firm and chop into the 1/2” cubes and roast for only the 15 minutes as you don’t want them to be mushy. I only added the red pepper to roast for 5 minutes because I wanted that to be a bit crisp. You could also add matchsticks of seedless cucumbers as a topping if you’d like, along with the chopped peanuts, scallions and cilantro.
Cut the eggplant into ½” cubes and toss with ½ cup of Get Dressed Sesame Sensation salad dressing in a bowl. Let marinate at room temperature for 20 – 30 minutes while you prepare the red pepper squares, shell and chop the peanuts, wash and chop the cilantro and slice the scallions.
Turn the marinated eggplant out onto a parchment covered rimmed baking sheet and roast in the oven for 10 minutes. At the 10-minute mark, add the red pepper squares to the eggplant, tossing to mix and coat with the dressing and then roast both for 5 more minutes. The eggplant should be crisp tender and the red pepper should be slightly crisp.
Serve in wide soup bowls, topped with the chopped scallions, peanuts and cilantro, with a squeeze of fresh lime over all. The lime is so great! Just the right spark of acid.
Here it is on ice cream – so smooth, so yummy, so delicious.
Heat oven to 350 degrees. Use extra butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/2 cup cocoa with the flour and the salt. Set aside.
Cool for 20 minutes or more before unmolding. Dust tops with lime zest and serve with ice cream or just serve with ice cream and mint garnish. The center of the cake should be warm, wonderful, and gooey.
I love French toast! It’s even better than pancakes for me. Did you know that this past Saturday was National Waffle Day? Me neither, until our totally on-the-ball, wonderful marketing associate, Abby, at 
Here you go with this super simple recipe. Since there were only two of us, after I made it on Saturday and used just half of the batter, I covered the pie plate with Saran wrap and refrigerated it. The next morning on Sunday, I took the batter out and let it warm up at room temperature for about 20 minutes and then started soaking bread slices again to make a fresh batch of Buttermilk Challah French Toast. This was a way cool, super fast breakfast the second time around. And, it was just as good!!
Heat the butter in a large skillet until sizzling. Add dipped bread slices. Brown on each side for 2 – 3 minutes on medium-high heat. Watch it so it doesn’t brown too quickly because the inside needs to cook as well. You may need to add more butter to the skillet.
Tuna Salad is common enough, basic enough and simple enough, so why do you need a recipe? Because, this Tuna Salad is made with 
TUNA SALAD SANDWICHES WITH HOLY SCHMITT’S MUSTARD HORSERADISH – serves 4
