Let’s Talk about these Whiskey Rebels! In particular, the book by David Liss.
What a spectacular biographical historical fiction novel! This is my first book by Liss and I definitely plan to read more. This book was set post American Revolution and featured two different story lines that eventually combine. (I love when a writer does that.) You have Joan Maycott – an aspiring novelist married to a war vet. They find themselves with useless war bonds and are swindled into trading those for property “out west” (aka Pittsburg area,) for bountiful land. As you can imagine, they run into what they call “savages,” and thick woods and rough necks with nothing to lose. Then there is Ethan Saunders, a former Captain in the army that worked as a spy but was falsely accused of being a traitor and British sympathizer. He is in love with a Mrs. Pearson and spends his days trying to right his name and win her love. I won’t go into too much detail, because that would totally give the story away. However, there is a lot of historical accuracy in this book, as well as some delicious fiction.
Despite the title, the story actually does not go into the Whiskey Rebellion of 1794. It does however deal with the proceeding years, when a Whiskey tax was placed on distilleries. Obviously, the rebels were very upset with the taxes and went right after Hamilton and the American Banking System. The book introduces us to some real characters in the world during that time and you travel from the woods of Pennsylvania to New York.
READ IT. I loved it. Seriously.
Okay… now for those donuts… the REAL reason you clicked on this page!
Low Carb – Keto Chocolate Glazed Donuts
- 1/2 c. coconut flour
- 1/2 c. Swerve, confectioners sugar
- 1/3 c. unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
- 5 large eggs
- 1/2 c. unsweetened almond milk (I used Lactaid – Whole milk)
- 1/2 c. butter, softened
- 1 tsp vanilla extract
- 3/4 c. heavy cream
- 1/3 c. Swerve, confectioners sugar
- 2 ounces unsweetened baker’s chocolate, finely chopped
- 1 tsp vanilla extract
Grease Donut pan.
Preheat over to 350 F.
Donuts: Combine all of the dry ingredients in a bowl. Then add the wet ingredients to that bowl. Mix with a hand mixer until smooth.
Pipe into the donut wells to 2/3rds full. Bake 20 minutes, then cool on a rack.
While cooling, make the glaze:
Add cream, Swerve, and chocolate to a double boiler and simmer.
Turn heat to low and add the vanilla and stir until the chocolate melts.
Dip the donuts in the glaze and let cool. (I placed in the frig for an hour or so.)
That’s it! Have a great day!!