Thanks for the Rainbow Orchard Apple juice rec. I went and got a bottle from my local farmers market. It’s mildly sweet and I quite like it. Try the Lone Star Orchards apple/ lemon juice blend if you have a chance.
Sonoma Cider’s “The Axe”, which is aged in bourbon barrels. Lovely and mellow, a world away from the sour tart style that is so prevalent now.
WeLoveJam’s Blenheim Apricot jam. Their other varieties are okay but it’s the Blenheim that made their reputation and it remains their best. The least sugar of any Blenheim jam we’ve tried. We have friends who don’t even bother with bread, they just grab a spoon and dig into it! The second best jam they make is the Feijoa, an even more limited production item because, as the two owners say, “All those little tiny seeds…ugh!”
Pietisserie’s Raspberry Chocolate pie, which is a really a chocolate raspberry truffle in cake form. As good as anything Michael Recchiuti makes. However, you do need to go buy at least a pint or maybe two, of Strauss’ Heavy Whipping Cream to go with the pie. Don’t oversweeten the cream and please don’t overwhip it, either, LOL.
If you don’t like raspberries, then Recchiuti’s burnt caramel chocolate or his white chocolate-ginger truffle.