Meyer Lemon-Buttermilk Pound Cake
1½ cups all-purpose flour
1¼ cups cake flour
1 ½ cup sugar
½ teaspoons black pepper
½ teaspoons baking soda
½ teaspoons salt
¼ cup Meyer lemon juice
1 teaspoon Tahitian vanilla extract
¾ pound unsalted butter at room temperature
¾ cup buttermilk
- Preheat the oven to 325 degrees and grease a 9-inch loaf pan. With a stand up or handheld mixer, cream the butter and sugar for 7 minutes, consistency should be white and fluffy.
- Continue mixing and add one egg at a time then the vanilla, add half the dry ingredients then the lemon juice.
- Continue mixing and add the other half of the dry ingredients and then the buttermilk. Make sure all ingredients are fully incorporated but don’t over mix.
- Bake for 1 hour to 1 hour 20 minutes or until wooden skewer comes out of center clean. Allow to cool before slicing.
1 cup sugar
1 cup butter
1/8 cup water
¼ cup pecan pieces
¼ cup chocolate chips
1 teaspoon salt
- In a small saucepan, on high heat, boil sugar, water, and butter to 300 degrees while stirring constantly (about 5 minutes).
- Pour onto a ½ sheet tray lined with a silicone baking mat then sprinkle pecan pieces, chocolate, and salt on top. Refrigerate until cold and then chop with a knife.
2 cup huckleberries
4 cups of St. Francis Zinfandel
1 stick of cinnamon
½ cup sugar
2 Tablespoons corn starch
- In a medium saucepan, on high heat reduce wine with cinnamon by half. Stir in sugar, then turn off the heat.
- Add the huckleberries and wait 5 minutes. Turn the heat up to high again and as soon as the huckleberries start to simmer whisk in cornstarch.
- When the sauce thickens remove from heat and let cool.