Today I continue my series of the Washington state AVA’s with a wine exploration of the Lewis and Clark Valley. The AVAs are being covered in order from newest to oldest and if you haven’t already done so, I encourage you to read the previous two posts; Washington’s Small but Mighty AVA-Candy Mountain and Washington’s Royal AVA-Royal Slope. Let’s begin our journey through the Lewis and Clark AVA, an area that is considered to be the new frontier of wine grape growing in the United States.
In 2016, the bi-state Lewis and Clark Valley AVA which is Washington’s 14th AVA and Idaho’s 3rd AVA, was established. This AVA is the first and only AVA located in both Idaho and Washington, it’s location is largely nestled in the unique mountainous backbone of north Idaho’s Bitterroot Mountains. Idaho holds 72% of the area of this bi-state AVA, a split that was only allowed to occur after new rules were modified by the TTB (Alcohol and Tobacco Tax and Trade Bureau) which previously prevented overlapping the boundary of the existing Columbia Valley AVA with the new Lewis–Clark Valley AVA.
The forming of this new AVA was based on science which included the areas geography and geology, not on boundaries or state lines. The AVA which is 306,658 acres in size includes parts of seven counties located in Idaho and Washington. The landscape is a blend of bending lands, low plateaus and a 40-mile stretch of canyons formed by the Clearwater and Snake Rivers.
Photo: View from atop Rivaura’s Vineyard of the Clearwater River in Juliaetta, Idaho.
Geology, Geography and Climate
My previous blog post on Exploring the Lewis and Clark Valley has information about what shaped this part of the United States and made it an ideal area for growing grapes. In addition, I want to share another major event which also contributed to this regions formation, the Bonneville Flood. I invite you to watch this 15 minute video, Ice Age Floods-Lake Bonneville Flood that does a wonderful job in depicting what happened during the Bonneville Flood to the Snake River and its surrounding area.
Map of Pleistocene lakes in the Western US, showing the path of the Bonneville Flood along the Snake River.
The majority of soils in the Lewis and Clark Valley contain loess, or wind-deposited, nutrient-rich silt and is comprised of decomposing grass roots and perennial grasses with aids in water retention. The boundaries of the AVA include contains steep slopes with stony, shallow surfaces that result in for both classic and characteristically unique vineyard sites.
Presently there are 16 vineyards growing more than 80 acres of grapes in this “Banana Belt”, named because the appellation sits in a geographic region that is noted for its high temperatures compared with surrounding areas. Temperatures are cooler and rainfall is higher in the area surrounding the Lewis-Clark AVA, rugged mountains on the west, east and south along with the rolling hills of the Palouse region to the north encircle and shelter the valley.
Grape Growing History in the Lewis and Clark Valley
(Photo Supplied by Steven Branting, Institutional Historian Lewis-Clark State College, Lewiston ID)
Idaho may not be known around the world as a wine producing state, yet surprisingly in 1864 the first wine grapes were planted in Lewiston, ID, earlier than both Washington and Oregon. The first humble plantings were a few acres of Royal Muscadine, but the area soon saw an increase in wine grape acreage thanks to two Frenchmen, Louis Desol and Robert Schleicher who brought grapes to the then ‘Clearwater Valley’. Early grape pioneer Robert Schleicher planted 130 acres of wine grapes in 1883 near Lewiston he received wine competition awards from around the country including Missouri, New York and Oregon.
A few years later in 1896 a German immigrant, Jacob Schaefer also contributed to the regions grape growing boom when he purchased 160 acres just outside of Lewiston and planted 60 acres in vines. Schaefer built his winery, one of Washington’s earlier wineries in Clarkston, just across the river, it was in operation from 1906 to 1911.
These settlers saw the potential of the regions landscape and their established vineyards and wineries would go on to gather attention internationally and the wines would receive critical acclaim. During this time two of the largest wineries in the area one in Clarkston, WA and one in Lewiston, ID were producing as much as 60,000 cases of wine a year.
By 1908 there were more than 40 varieties of grapes planted in the valley on approximately 80 acres, and today an area of Clarkston is still called ‘Vineland’, a tribute to its grape-producing days. However, just like other areas of the United States Prohibition began to spread two years later and by 1916 the Idaho wine industry that showed so much promise went dry. (Photo Supplied by Steven Branting, Institutional Historian Lewis-Clark State College, Lewiston ID)
For over 55 years the Lewis and Clark Valley forgot its wine making past and it would have remained that way if not for the work of the late Robert Wing, a professional weatherman, historian, writer and backyard hobby viticulturist. In 1972 while traveling throughout the state of Washington in search of suitable sites for growing wine grapes, Dr. Walter Clore visited the Lewis-Clark Valley and convinced Wing to plant a small trial vineyard on the Lewiston side.
Taking on the challenge Wing recorded every detail of each vintage and over the following decades he researched, collected and catalogued the history of wine production in the valley. Wing’s preservation of records, newspaper clippings and photographs along with his own vineyard statistics and documentation proved to be valuable information to the new generation of winemaking pioneers that gravitated to the region in the early 2000s.
The Forming of The Lewis and Clark Valley AVA
Photo: Spiral Rock Vineyard, Old Spiral Highway, Lewiston, ID
Visiting the Lewis-Clark Valley and experiencing its diverse and rugged landscape really makes you appreciate the wines that are produced in this region. Two wineries on the Idaho side of the Lewis-Clark Valley AVA were instrumental in getting the AVA approved, Colter’s Creek Vineyard and Clearwater Canyon Cellars. During a visit to Clearwater Canyon I had the opportunity to speak with owners Coco and Karl Umiker about how they along with Mike Pearson and Melissa Sanborn, owners of Colter’s Creek worked on getting the AVA approved.
Joining forces the two wineries used grant money that they received to hire Dr. Alan Busacca, a geologist, to do the research and be the author of their Lewis-Clark Valley AVA petition. During my visit to Clearwater Canyon Cellars I asked Coco if she could share more about the AVA approval process, here’s what she told me.
” Ourselves and the Colter’s were kind of pushing to get this done, we wrote a grant and we actually got it. A development grant to fund the research to establish the AVA. They required a whole justification. It’s a huge process, you need a geologist, a soil scientist (Carl is a soil scientist). It is such a rigorous process. The Colter’s are science dudes too, we’re all a bunch of nerds, but none of us had the time to work on this individually. So we hired Alan Busacca, (a leading expert on geology and soils), who had written a couple of successful proposals like Chelan and a couple of others. Alan is the one who wrote the document.” Coco Umiker
Photo: Karl and Coco Umiker owners of Colter’s Creek Cellars
Getting approval for an AVA requires showing how a region can set itself apart from its surrounding areas, when I spoke with Coco she told me that “The cool thing about our AVA is that it is so easy to explain”, she went on to share;
“The squirrelly boundary line of the AVA is literally the elevation contour line. The reason it looks like that is because it is literally following the 600 meter contour line. Not to say that you can’t grow grapes above this contour line, but what they found out is that the elevation and the change of it so quickly in these deep canyons really makes a huge difference in the sustainability of the vineyard.” With the grape growing boundaries clearly drawn Coco added that this AVA was “all about the science.”
One thing that Coco added about the formation of this AVA was that the there were only a handful of wineries and vineyards in the area while the research was being compiled for the petition. Coco shared that this was beneficial because;
“We were able to get this done before there were a lot of wineries her, so politics really did not play a part in the boundaries of the AVA. So, if the line was being drawn here, it wasn’t like someone could ask, couldn’t you just move it a little further my way so I can be in the AVA too. A lot of that happens sometimes and it can be a real world problem, it’s not to say that that shouldn’t be done but is is just hard.”
The process to establish the Lewis and Clark Valley AVA began in 2009 and the first petition was submitted in 2011 yet it was rejected with suggested revisions by the TTB. After a delay and resubmission the AVA was finally approved on April 20, 2016. More information about the delay in the petitions acceptance can be found in the article “Senators ‘urge’ TTB to approve Lewis-Clark Valley AVA” from Great Northwest Wine and the article “TTB Approves Lewis-Clark Valley AVA” from Wines & Vines.
Within the AVA plantings on the Idaho side include Colter’s Creek Vineyards (Juliaetta), Rivaura Estate Vineyards (Juliaetta), Spiral Rock Vineyard (Lewiston), Two Bad Labs Vineyard (Lewiston), and Umiker Vineyard (Lewiston Orchards) Lindsey Creek Vineyards (Lewiston). On the Washington side plantings include Rock ‘n’ J Vineyard (Rogersburg, Wash.), DeVleming Vineyard (Clarkston), Wasem Estate Vineyard (Clarkston) and Arnett Vineyard (Clarkston).
Arnett Vineyard
Right now there are 14 varieties of red wine grapes and 9 varieties of white wine grapes are being grown and sold in the vineyards of the Lewis and Clark Valley AVA. Some of those grapes come from Arnett Vineyard in Clarkston, WA, a vineyard that was started back in 1999 by Jim Arnett and his wife Dana.
Jim and Dana Arnett (March 2021)
Situated on an East facing slope overlooking the Snake River, Arnett’s 5-acre vineyard is one of the oldest post prohibition-era plantings in the Lewis-Clark Valley. Jim and Dana designed and began planting the vineyard themselves in 1999, after Jim decided that growing grapes and managing the vineyard would be a good “retirement job”.
Before that the couple did research, Dana for her job as a waitress in a high end restaurant to help the customers pick the perfect wine and Jim for the grape growing perspective. Jim told me; “We would go to the Columbia Basin and Walla Walla and do all the wine tastings over there. Dana would do all the tasting and I would go out back and talk to the growers and vineyard managers.” Since 1999 Jim has learned a lot about the varietals that grow well on his site, mostly reds because the whites are not happy with the amount of heat that the vineyard receives.
“We are the lowest vineyard in the AVA and the closest to the river but my problem here is I have probably the hottest site of all the vineyards in the AVA. We can typically get 100 degree days for 3-4 weeks and we have seen temperatures here reach 115 degrees for a stretch as well.”
With the knowledge of what grows best Jim considers Arnett Vineyard “The little supporter of local wineries in the AVA that need more grapes.” Presently Clearwater Canyon Cellars gets the Cabernet Sauvignon from the vineyard and Jovinea Cellars receives all the whites (Chardonnay, Pinot Gris and Gewürztraminer) as well as a little Merlot and Malbec.
Wineries in the Lewis and Clark Valley AVA
There are currently two wineries located in Clarkston on the Washington side, Basalt Cellars and a satellite tasting room for Parejas Cellars. During my time in the Lewis and Clark AVA Parejas Cellars was closed, however I did have the opportunity to visit Balsalt Cellars and sample a few of their wines.
Basalt Cellars
Pharmacist Rick Wasem and his business partner Lynn DeVleming may have opened Basalt Cellars in 2003, but Rick had been crafting wine in his basement for three decades. With a history of winemaking in the family, to include his grandfather and relatives in Germany and California who work in wineries, Rick’s goal was to bring locally produced wine back to this once thriving region.
After locating the perfect site for a vineyard in the 1990’s, Rick took on the task of clearing the weed and grass covered site and started the planting that would become one Washington’s first easternmost vineyards in Clarkston. Cabernet Sauvignon, Malbec, Syrah, Zinfandel, Petit Verdot, Merlot and Chardonnay made up the first three acres of Basalt Cellars Estate Vineyard which today covers 5.75 acres. Basalt Cellars also sources from other vineyards in the Lewis and Clark AVA, such as Bacchus, Weinbau and Willard as well as vineyards from the Columbia Valley.
My visit to Basalt Cellars was a great way to experience Washington wines being produced in this largely Idaho winery AVA. The impressive selection from Basalt Cellars includes carefully crafted small lot wines that are handled with Rick’s winemaking expertise from harvest to barrel to bottle resulting in rock solid, age worthy wines.
I am really happy that I brought home a bottle of Basalt Cellars 2019 Viognier, because now they are sold out! This creamy and lush Viognier was my first sip of Basalt Cellars wines and I was instantly impressed with it’s crisp freshness and intriguing minerality. Ripe fruit aromas and flavors combine with floral and vanilla notes making this the perfect white wine to sip year round.
Basalt Cellars 2017 Wasem Estate Stone Garden Lewis and Clark Valley Red wine is an Estate grown Bordeaux-style blend with enticing notes of red and black fruit, spiced vanilla, oak, and whispers of dark chocolate. If you are curious about the grapes grown in the Lewis and Clark AVA, this delicious red blend will tell you all you need to know.
Seven wineries reside within the Idaho boundaries of the AVA and with the increasing popularity and accolades from this region that number is sure to increase over the coming years. In two upcoming posts, I will be sharing more about the Lewis and Clark Valley AVA Idaho wineries, including Colter’s Creek Vineyard, Clearwater Canyon Cellars, Jovinea Cellars, Rivera Vineyard, Spiral Rock Vineyard and Lindsey Creek Vineyard.
I hope you enjoyed learning more about the Lewis and Clark Valley AVA, next up in the Washington AVA series is the Ancient Lakes AVA, which is located near the Columbia River Gorge in Eastern Washington.
For more information about Drink In Life Books please read the Books page.
“Our Friday night book club became a refuge to us, a private freedom to feel the world growing darker all around you but need only a candle to see new worlds unfold.” –The Guernsey Literary and Potato Peel Pie Society
There are times when you read a book that just makes you smile and that’s completely the case with The Guernsey Literary and Potato Peel Pie Society. Also, what better way to start off a book club than to choose a story about a writer bonding with the residents of Guernsey as she learns about the book club they formed during the WWII German occupation. It’s a lovely story about how books can serve as a bond and can bring comfort even in the darkest of times.
“None of us had any experience of literary societies, so we made our own rules: we took turns to speak about the books we’d read. At the start, we tried to be calm and objective, but that soon fell away, and the purpose of the speakers was to goad the listeners into wanting to read the book themselves. Once two members had read the same book, they could argue, which was our great delight. We read books, talked books, argued over books, and became dearer and dearer to one another.” -The Guernsey Literary and Potato Peel Pie Society
The Authors
The Guernsey Literary and Potato Peel Pie Society which was first published in 2008 has two authors, Mary Ann Shaffer and Annie Barrows. The primary author Mary Ann Shaffer, an American and former librarian, had originally planned to write a biography about Kathleen Scott, the wife of the English polar explorer Robert Falcon Scott. In 1976, her research for the book took her to Cambridge, England, where she became discouraged finding the Scott’s personal papers were nearly unusable. Putting aside her frustration, she decided to spend some time in England visiting Guernsey in the Channel Islands. Unfortunately, as soon as she arrived at the airport it was shut down due to heavy fog. While waiting for the fog to lift Shaffer visited the airport’s bookshop and began reading a collection of histories of the German occupation of the islands during World War II. One book that she came across in particular, Jersey Under the Jack-Boot, grabbed her attention and Shaffer’s fascination with the Channel Islands began.
Shaffer many years later, naturally thought of Guernsey when encouraged by her own book club to write a book, then the idea of writing an epistolary novel, which is a novel written as a series of documents, came to her. The manuscript was greeted by her family, her writing group, publishers around the world with eager enthusiasm, recognizing the book as a true gem.
But why is The Guernsey Literary and Potato Peel Pie Society credited to two authors? Shortly after the manuscript was sold, Shaffer’s health declined and her niece, Annie Burrows, a successful author, took on the task of editing the book. Sadly, Shaffer passed away in early 2008 without seeing her book in print.
“That’s what I love about reading: one tiny thing will interest you in a book, and that tiny thing will lead you to another book, and another bit there will lead you onto a third book. It’s geometrically progressive – all with no end in sight, and for no other reason than sheer enjoyment.” ― Mary Ann Shaffer, The Guernsey Literary and Potato Peel Pie Society
Overview of the Book
“Why did a roast-pig dinner have to be kept a secret? How could a pig cause you to begin a literary society? And, most pressing of all, what is a potato peel pie – and why is it included in your name?” -Juliet Ashton
Set in Britain’s post-war reconstruction in 1946, the story opens with successful writer, Juliet Ashton suffering from a combination of writer’s block and post-traumatic stress from living through the Blitz years in London. Then a letter from a stranger, who was a founding member of the Guernsey Literary and Potato Peel Pie Society, sets in motion an extraordinary tale of the island of Guernsey during the German occupation, and of a society as remarkable as its name.
A blossoming correspondence with Dawsey Adams begins after he explains that he acquired a book Juliet once owned and enquires whether she knows of a bookshop in England where he can buy another title by the same author. Over time Juliet feels drawn to the island, to Dawsey, the other members of the Guernsey Literary and Potato Peel Pie Society people and their stories of the war years. Juliet accepts an invitation to attend one of their literary meetings. However, the stories shared in letters during the correspondence did not tell the whole story of the island’s struggle under German occupation and how, or why, the Society was formed and how it acquired its name.
The Society at first, was a cover for the killing, cooking and consumption of a contraband pig. Over time, however, the Society had become a focal point of resistance to the anxiety of occupation, where members could feel free to speak their minds about literature, even as their meager rations led to the eating of potato peel pie at their evening gatherings. More secrets are shared and revealed to Juliet by the Society and as she learns the truth behind the disappearance of one of the Society members she begins to question her own feelings for the fiancé she left behind in London. Juliet feels a true kindship with the people of Guernsey who have captured her heart, especially Dawsey.
Guernsey Ginspiration
“Miss Isola Pribby, another neighbor, provided the gin, which makes herself, along with other herbal remedies and home cures.”
This is a story that inspires a longing for books, food and Gin! Why Gin? During the war alcohol was scarce but in the book, member Isola has a stock of home-brewed liquor to help keep the Society’s spirits up. Guernsey was finally liberated on 9th May 1945, five years after the occupation began and that was a lot of time for Isola to distill and infuse a plethora of gin with flavors gleaned from the island.
“..and lives in a glorious little cottage, ceiling strung with drying herbs; her very own apothecary.”
The Guernsey Literary and Potato Peel Pie Society
Cocktail Time with JAZ Spirits
“I’ve seen enough. I need a drink.” -The Guernsey Literary and Potato Peel Pie Society
To pay tribute to Isola and her homemade Gin, I am sharing some of my favorite cocktail recipes made with JAZ Spirit Craft Gins. On my last blog post, Embracing Nature with JAZ Spirits I shared more about this Oregon Distillery and the Owner/Distiller Faith Dionne.
“..her tote is filled with homemade gin-filled bottles.”
The Guernsey Literary and Potato Peel Pie Society
Cold Tree Gin Aperol Spritz
This is not a new cocktail recipe, but the addition of Cold Tree Gin with it’s smoked spice flavor simply elevates this classic to a whole new level of fabulousness. Add a slice of blood orange and this is a cocktail that would liven up any book discussion.
Cold Tree Gin Aperol Spritz
Ingredients:
1 Oz. JAZ Spirits Cold Tree Gin
1 Oz. Aperol
4 Oz. Prosecco
1 Slice of Blood Orange
Method: In a large cocktail or wine glass pour in the Cold Tree Gin, Aperol and Well Chilled Prosecco. Stir gently, then garnish with a slice of blood orange.
Jaz-y Blackberry Gin Sling
The combination of Rosemary, blackberry and lime perfectly compliment the robust botanical aromas and flavors of this JAZ Spirits Riverain Dry Gin. A delicious fruity cocktail that will certainly ‘Jaz’ up your next book club get together.
Ingredients:
8 fresh blackberries
1sprigs rosemary
2 oz JAZ Spirits Riverain Dry Gin
1.5 oz lime juice
1 oz simple syrup (or blackberry simple syrup)
sparkling water
For Garnish-Rosemary sprigs and blackberries
Method:
Gently muddle blackberries and one sprig of rosemary into each glass.
Remove the rosemary, add Gin, lime juice and simple syrup then gently stir. Fill the glass with ice and top with the sparkling water.
Garnish with another sprig of rosemary and a couple of blackberries.
*Mix in a cocktail shaker and strain if whole blackberries are not desired in your cocktail.
‘Just give me books, friends, and food (in that order) and I’ll be happy!’
Many years ago my good friend and roommate Ann and I would choose a book and read it at the same time, our own small book club, then we planned a meal to share that highlighted food from that title to enjoy as we discussed the book. I remember a special Mexican meal that we made for the book “Like Water for Chocolate” by Laura Esquivel and how we invited other friends to join us. It didn’t matter that they had not read the book, we just wanted to share our homemade creations and the spend night chatting with them while we ate and sipped Margaritas. With Drink In Life Books, I will be sharing recipes each month, inspired by the book to give you some ideas of a special dinner you can make when you have finished the book or to create and share with your own in person book club. I hope you enjoy these Guernsey Literary and Potato Peel Pie Society inspired recipes.
Update: Some previously published recipes have been removed, new recipes coming soon.
The Secret Roasted Pig
The residents of Guernsey Island faced confiscation of property and food, as well as restrictions on certain goods during the five-year German Occupation. Fresh meat and other pantry staples were difficult to come by yet the resilient people of Guernsey did what they could to feed themselves, including hiding food from the Germans. In Dawsey’s first letter to Juliet he writes;
“The Guernsey Literary and Potato Peel Pie Society came into being because of a roast pig we had to keep secret from the German soldiers.”
Gin Infused Kurobuta Roasted Pork Chops
In the movie version there are scenes where the character of Eben Ramsey says, “Sweetest pork I’ve ever tasted, Dawsey!” and you see Dawsey pulling that roasted pig out of the oven in a flashback. I hope that these pork chops would bring out the same reaction. I paired these pork chops with some oven roasted carrots.
Recipe by Elaine Luxton
Gin Infused Kurobuta Pork Chops
I wanted to keep this recipe simple but flavorful! The goal is to let the pork chops absorb the spice flavors of the JAZ Spirits Cold Tree Gin and the sweet smoky juniper notes of the rub. It is delicious and I think the members of the Guernsey Secret Society would have approved.
*Prepare the pork chops first thing in the morning so that they have time to absorb the flavors of the gin and spice rub.
Brush the gin over the surface of the pork chops and allow to sit while you prepare the rub mixture.
Combine the brown sugar, paprika and Juniper Berry Spice blend, mix thoroughly until well blended. Pat the rub on all of the surfaces of the pork chops. Refrigerate for as many hours as you can; 6-8 hours is ideal.
Bring the rubbed pork chops out of the fridge to let them come to room temperature (at least for 30 minutes) and then heat the oven to 400 degrees.
Heat up garlic olive oil in cast iron or oven safe skillet on medium high. Add the pork chops and brown each side for 3 minutes. Remove from heat, insert meat thermometer and set for 145 degrees. Place skillet on center rack in the preheated oven and cook until pork chops reach 145 degrees. Cooking time needed will depend on the thickness of the pork chops, the Kurobuta Pork Chops took approx. 25 minutes to reach the desired temperature.
When pork chops reach 145 degrees remove the skillet from the oven and let the pork chops rest for 10 minutes.
Notes
The Oregon Trail Juniper Berry Spice Blend that I used was from the Savory Spice Shop and is no longer available. There are other blends available from various spice stores or you can create your own blend. Combine 2 tsp each of garlic salt, crushed juniper berries, coarse black pepper, lemon peel, orange peel, onion powder, ground rosemary, ground cumin and 1/2 tsp nutmeg. Adjust the spice blend as needed.
Fun Fact: In the book, the offering of the Potato Peel Pie was not shall we say, edible. In the movie version of the book there is a great scene where Juilet is literally gagging on this pie. The recipe for the original pie, is available on The Guernsey Literary and Potato Peel Pie Society book website. This very sad pie contains just a potato, a beet, and a drop of milk, it is authentic to the World War II occupation and how difficult it was to find food to eat on the island during this time.
Don’t forget Dessert…..
“A party without cake is just a meeting.”
Julia Child
Recipe by Elaine Luxton
Gin Thyme Apple Cake
This cake was inspired by the Traditional Guernsey Gâche Melée Dessert Recipe that I came across while researching the history of Guernsey Island. The addition of Gin and Thyme pays tribute to the Gin and Herbs mentioned in The Guernsey Literary and Potato Peel Pie Society. I hope that you enjoy this botanical apple cake.
4mediumapples3 peeled and chopped and 1 peeled and sliced
12 sprigsfresh thymestrip 5 sprigs of thyme and collect leaves, save the remaining leaves for the cake assembly
8tbspunsalted butter
1 cupall purpose flour
1tspbaking powder
½tspsalt
2largeeggs
¾cupbrown sugar
1 tspvanilla extract
¼cupJAZ Spirits Cold Tree Gin
Powdered Sugar for Dusting
Method
Heat the oven to 350ºF. Coat an 8-inch round cake pan with cooking spray or butter, then line the bottom with a parchment paper round.
Peel and core 4 apples, dice 3 apples and slice 1 apple. Place in cold water with a splash of lemon juice to keep from turning brown.
Melt 1 stick (8 tablespoons) unsalted butter, set aside.
Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt and fresh thyme leaves together in a medium bowl.
Whisk 2 large eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup gin, and 1 teaspoon vanilla, whisk until combined. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Strain the diced apples and fold them into the mixture until just combined.
Place 7 Thyme sprigs on top of the parchment paper in cake pan. Strain the apple slices and layer them in a circle on top of the Thyme in the cake pan. Gentle pour the cake mixture over the top of the apple slices. Use a spatula to gently spread the batter evenly in the cake pan smoothing the top of the batter.
Bake 35- 40 minutes, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before carefully flipping the cake onto a cake plate with the bottom side facing up. Dust with powdered sugar and serve.
Storage: The cake can be well wrapped and refrigerated for a few days, or frozen for up to 2 weeks.
A Gin Pairing Cocktail
If you are looking for a cocktail to pair with the Gin Thyme Apple Cake try a Raspberry Gin Spritzer.
1 ounce gin
1/2 ounce raspberry liqueur
juice from 1-2 lime wedge
soda water
Fill up a rocks glass with ice. Add the gin, raspberry liqueur and lime juice. Top with soda water. Stir and garnish with a lime wedge. Enjoy!
I hope that I have inspired you to make some of these cocktails and recipes to enjoy while you read The Guernsey Literary and Potato Peel Pie Society. Stay tuned for a few new recipes!
I would love to hear your thoughts on these recipes and the book. Cheers everyone.
Welcome to Drink In Life! I’m Elaine—a writer, wine expert, photographer, and lifelong collector of moments that deserve to be remembered. This space began as a place to share the beauty I found in a vineyard’s quiet morning light, the rhythm of travel, and the way a glass of wine can hold history, place, and emotion all at once. Whether you’re here for the wine, the words, or something in between, I’m glad you found your way. The stories are just getting started.
