Harvest Apple Spritz

Ginger-tangerine simple syrup:
1 cup sugar
1 cup roughly chopped peeled fresh ginger
Peel of 2 tangerines, removed with a vegetable peeler
A few sprigs of rosemary (optional)
1 cup water
 
About 8 cups apple cider
1/4 cup fresh lemon juice
Fresh tangerine juice, from 2 tangerines above
4-6 cans (12 ounces) sparkling water
 
Lemon and apple slices, for serving
 
For the ginger-tangerine simple syrup:
Put the sugar, ginger, tangerine peel, and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, then strain, discarding the solids.
 
For the drink:
In a large pitcher, combine the syrup, cider, lemon and tangerine juices. Chill until ready to serve.  Add the sparkling water just before serving. Garnish with lemon and apple slices, if desired.

From Half-Baked Harvest blog, with many changes, and simple syrup recipe from FoodNetwork.com

Orange Blossom Candied Cranberries

1 cup water
2 teaspoons orange blossom water
2 1/2 cups granulated sugar, divided
1 cup fresh cranberries

Bring water, orange blossom water, and 1 cup of sugar to boil in a saucepan.  Stir until the sugar dissolves, then remove from heat.  Cool the sugar syrup for 10 minutes, then add the cranberries to the saucepan and allow to cool completely.

Transfer the cranberries and syrup to an airtight container and refrigerate for at least 8 hours and up to 24 hours.

Spread the remaining sugar on a plate.  Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick).  Working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well.  Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.

Candied cranberries keep in an airtight container for 2 to 3 days before getting soft.

From Food52.

Maple Cream Soda

1 cup maple syrup
1/2 cup water
1 vanilla bean, split and seeds scraped out
1 2-inch wide slice of lemon rind (not including the white pith)
1 teaspoon vanilla paste

Add the maple syrup, water, vanilla bean and seeds, lemon rind, and vanilla paste to a saucepan.  Bring to a boil, then reduce heat to medium and simmer for 5 minutes.  Remove from heat, cover, and let sit until the syrup cools to room temperature.  To store, remove the lemon rind and pour into a lidded jar (including the vanilla bean).  Refrigerate.  Best if kept overnight before using, for more intense, blended flavor.

To make the soda, add 2-3 tablespoons maple-vanilla syrup to an 8 ounce glass, then add seltzer.  Also delicious with a scoop of vanilla ice cream.

From Food52.

Banana Pancakes

1 1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 small overripe banana, peeled
2 large eggs
1 cup plus 2 tablespoons low-fat milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1-2 tablespoons vegetable oil
1 tablespoon unsalted butter
Maple syrup, sliced bananas, confectioner's sugar for serving

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a small bowl, mash the banana with a fork until almost smooth.  Whisk in the eggs, then add the milk and vanilla and whisk until well-blended.  Pour the banana mixture and the melted butter into the flour mixture.  Fold the batter gently with a rubber spatula until just blended; do not over-mix.  The batter will be thick and lumpy.

Set a griddle or non-stick pan over medium heat until hot.  Put a pat of butter and one tablespoon vegetable oil onto the griddle and swirl it around.  Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart.  Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.  Flip the pancakes and cook until the bottom is golden brown and the top is puffed, about 1 to 2 minutes more.  Using the spatula, transfer the pancakes to a serving plate. 

 
Wipe the griddle clean with a paper towel, add more butter and oil, and repeat with the remaining batter.  Serve the pancakes while still hot with maple syrup, sliced bananas, and confectioner's sugar if desired.

Makes 12 4-inch pancakes.

From Once Upon a Chef blog