As summer comes to an end, an Algonquin classic is coming home!

We’re happy to be republishing the Algonquin classic, Clover, in trade paperback as part of our thirtieth anniversary.  Algonquin founder Louis Rubin included this debut novel by Dori Sanders as one of his top three favorite Algonquin titles, saying “Clover, now that was something very, very special.”  Readers and reviewers alike raved over the book, and it received praise in publications such as the New York Times and the San Francisco Chronicle.  Twenty-three years later, Clover still is read in numerous classrooms and communities across the country.

In honor of Clover‘s return and the end of peach season here in the South, we’re sharing some of our favorite recipes:

James and the Giant Peach Crepe

featured at The Bookworm of Edwards cafe

4 store-bought crepes (check produce section)

4 peaches, ripened and sliced

8 oz. container of mascarpone

1/4 honey, plus additional to drizzle

11 oz. heavy cream

Sugar to taste

To make the filling, combine mascarpone and honey in bowl. Whip heavy cream and sugar with stand- or hand-mixer on high speed until stiff peaks form. Fold whipped cream mixture into mascarpone mixture. Place peach slices and mascarpone filling in warmed crepe, fold and drizzle with honey. Makes 4 crepes.

Peach Mint Julep

Featured on Amy Stewart’s Drunken Botanist website

2 oz. bourbon

1 peach, quartered

1 sprig mint

1 tsp. sugar or simple syrup

A splash (let’s call it .5 oz.) Domaine de Canton, or one slice fresh ginger (optional)

Into a cocktail shaker (or mason jar), combine a quarter to a half of the peach, most of the mint (save a few leaves for garnish), sugar, and the ginger liqueur or ginger slice.  Gently crush them with a muddler or wooden spoon.  From Amy: “At this point, you have a decision to make.  I like to mix this up in a mason jar, top it with crushed ice, fill it up with bourbon, and just drink the whole mess.  I consider it a waste to toss out a booze-soaked, crushed up peach.  But you might not like a bunch of mashed produce at the bottom of your drink, in which case you ought to add the bourbon, shake well with ice, and strain it into a glass over crushed ice.”