PREPARATION:

For the Hot Buttered Rum:

1. In a bowl, using a wooden spoon, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 6 small mugs. Pour about ½ cup of the boiling water into each mug (filling about halfway). Add 1 ounce of rum to each cup, stir well, and serve immediately.

For the Apple Fritters:

1. Pour enough oil to come halfway up the sides into a large deep pot or electric deep fryer and heat to a temperature of 360°F. Whisk the egg yolk and milk in a mixing bowl. In another mixing bowl, combine the flour, sugar, baking powder and salt and whisk to combine. Pour the egg and milk mixture into the dry ingredients and whisk together until it forms a smooth batter. Beat the egg whites to stiff peaks and gently fold into the batter. Dip the apple slices in the batter to coat, drop into the hot oil and fry (without crowding and cooking in batches), turning them to brown evenly, about 6 minutes. Use a slotted spoon to transfer to paper towels and drain. Sift the Vermont Maple sugar through a sieve onto the Apple Fritters and serve warm with a cinnamon boiled syrup.

   Editor's Note: Look for organic rum, organic butter and organic, locally-grown apples—try at your local farmers market. Also look for humanely-raised eggs—and don't throw out that yolk! Throw it into an omelette, or use them in recipes that call just for the yolks.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Fall Harvest Episode of Emeril Green.

4. WATCH VIDEO: Emeril's Vermont Adventures