Three Cake Recipes To Get You Through Till Spring

Ahh..it is March 15th today, only five days till spring! So, of course, we need cake to get us through. Here are three of my favorite recipes. Perfect for these last chilly days with a cup of tea...wonderful in summer with fresh fruit topping. Which one is your favorite?

Meyer Lemon Marmalade Cake (just happens to be vegan)

(with Strawberry/Balsamic Sauce)

For the cake:

3 2/3 cups organic unbleached flour

2 cups sugar (organic will really make a difference)

1 tsp salt

2 tsp alum free baking powder

2 cups cold water

1/2 cup plus 2 tsp extra-virgin olive oil

2 tbsp balsamic vinegar

2 tbsp pure vanilla extract (I use Tahitian vanilla)

Meyer lemon marmalade syrup

2 cups organic sugar
zest from 1 Meyer lemon, plus 3/4 cup fresh Meyer lemon juice
2 cups water

2 tbsp Meyer lemon marmalade

Combine sugar, zest, and 2 cups water in a small saucepan over medium heat, stirring until sugar has completely dissolved. Bring to a boil. Turn off heat and allow syrup to come to room temperature (keep in the saucepan). When completely cool, pour through a strainer into a small bowl (throw away strainer contents). Stir in Meyer lemon juice and marmalade.

Strawberry/Balsamic sauce

2 1/2 cups fresh strawberries

1 1/2 tbsp organic brown sugar

One tsp orange zest

1/2 tsp freshly ground black pepper

4 tbsp balsamic vinegar

a handful of fresh mint for garnish, rough chop

(I use this sauce all summer on cakes, pancakes, waffles, ice cream, fresh fruit. .etc. feel free to substitute other berries..whatever you like)

Wash, stem and puree 2 cups of the strawberries in a blender or food processor. Add the brown sugar, orange zest, pepper and balsamic vinegar and puree until almost smooth. Pour into serving bowl. Slice the remaining 1/2 cup berries and add to bowl. Taste and add a bit more sugar if needed...total amount will depend on how sweet your berries are.

step 1...make cake

Preheat oven to 350 degrees. Oil and flour a bundt pan and set aside. Combine the water, e.v.o.o., vinegar and vanilla in a large bowl. In a separate bowl, sift together the dry ingredients...do not skip the sifting, you want all the small lumps removed... add the dry ingredients to the wet and stir with a wooden spoon until combined. (do not over-mix). Bake in preheated oven approx. 45 min-1 hour. Start checking at 45 minutes...when a toothpick inserted into the cake comes out clean...the cake is finished. Remove from oven and place on rack. Let cool for 10 minutes.

step 2

Turn out the cake from bundt pan onto a serving plate. Using a toothpick, poke a number of holes in cake top. Using a large spoon, drizzle Meyer lemon marmalade syrup onto cake top, about 1 to 1 1/2 cups in total. Cake should look really moist...not soggy. Allow to cool completely. garnish cake with large pieces of lemon peel from the marmalade (I just use a fork to strain out from the syrup mixture)

step 3

To serve, slice cake and plate...either spoon strawberry/balsamic sauce around cake...or serve plain and pass the sauce separately. Top serving with a sprinkle of mint...as my friend Richard says.."the mint is key...it wakes up the entire mouth."

Vegan Chocolate Cake with Balsamic & Olive Oil

I am resharing one of my go-to recipes, Vegan Chocolate Cake.  This recipe was inspired from the Moosewood Restaurant Book*Desserts. I substituted balsamic vinegar and olive oil, doubled the ingredients and turned it into a bundt cake. Regular readers know how often I use in-season fresh figs in my recipes, but this cake is very adaptable. If figs are out of season, or you do not like them..leave them out or use dried dates. This is one of those *just happens to be vegan* recipes. I did not start out with that as a goal but hey! Don't tell your non-vegan friends. They will never know!

3 cups unbleached flour (organic if possible)

2/3 cups unsweetened cocoa powder (best quality)

1 tsp salt

2 cups organic sugar 

2 tsp baking soda

1 3/4 cups cold water

1/4 cup cold coffee (just use your leftovers from breakfast)

1/2 cup plus 2 tbsp extra virgin olive oil

2 tbsp plus 1 tsp balsamic vinegar of Modena 

1 tbsp pure vanilla extract

1/2 cup fresh figs, stems removed..figs finely chopped (or use dates when figs are out of season)

Preheat oven to 350 degrees. Grease (use olive oil) a bundt pan and set aside. Sift flour, cocoa powder, salt and baking soda together in a bowl. In a large mixing bowl combine the remaining ingredients (except figs) and mix well. You can use a mixer..but I just use a wooden spoon and do this by hand. Add the dry ingredients to the mixing bowl and stir until just combined..do not over-mix. Add the figs and stir again until incorporated into the batter. Pour into prepared bundt pan and bake approximately one hour until a cake tester inserted into the center of cake comes out clean. Remove from oven and allow to cool until just slightly warm. Remove from pan and allow to cool completely.

You can drizzle your favorite chocolate glaze over cooled cake or sprinkle with powdered sugar...this recipe also make delicious cupcakes.

One more favorite recipe:

• pumpkin & chocolate chip cake

It is Cake week at Food Network's Comfort Food Feast roundup. Do you have a favorite cake recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Homemade Delish: No-Bake Mascarpone Cheesecake in a Cup
Creative Culinary: St. Louis Gooey Butter Cake
Napa Farmhouse 1885: Three Cake Recipes To Get You Through Till Spring
Red or Green: Spiced Gingerbread Cake
Healthy Eats: 5 Cupcakes That Are Secretly Lighter
In Jennie's Kitchen: Dark Chocolate Brownies
The Mom 100: Raspberry Streusel Coffee Cake with Sweet Vanilla Drizzle
FN Dish: 5 Stunning Cakes with Sky-High Fan Reviews

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Grilled Shrimp & Peaches with Arugula Pesto

I was watching a cooking show on Food Network last weekend and saw Bobby Flay create a dish of grilled peaches with arugula pesto. It looked and sounded so delicious that I decided to create my own version and serve with grilled shrimp. The verdict?  A  MAZ  ING.

The shrimp is marinated in a mixture of fresh lemon juice, olive oil, and spices then grilled until just cooked through. The peaches grill alongside the shrimp creating a caramelized top crust. My pesto is different from Bobby Flay's. Mine follows the steps of the classic but uses the spicy green arugula, a bit of basil, almonds, spices, Parmigiano-Reggiano and I added a touch of balsamic vinegar to sweeten and smooth the arugula's bite. Really good with the peaches and shrimp, the leftover pesto can be spread on roast beef or chicken sandwiches, topping pizza, stirred into steamed or grilled vegetables or thinned with additional olive oil and vinegar and used as a salad dressing. Enjoy for your Labor Day BBQ or anytime fresh peaches are in season.

Grilled Shrimp & Peaches with Arugula Pesto
(2 servings)

8 oz medium shrimp, peel & deveined (tails on)
juice from 1 lemon
1/4 cup extra-virgin olive oil, plus more for grill
1/2 teaspoon dried red pepper flakes
sea salt
black pepper
2 medium ripe peaches (do not peel)
arugula pesto (recipe follows)

Place shrimp in medium bowl. In a small bowl, whisk together lemon juice, 1/4 cup olive oil, red pepper flakes and a pinch each salt and pepper. Pour over shrimp and allow to marinate a minimum of 1 hour.

Heat grill. Cut peaches in half and remove the pits. Drizzle olive oil over peaches. Thread shrimp on wooden or metal skewers. (If using wood, soak in water for 15 minutes prior to using to avoid burning)

Place peaches flesh side down on the grill. Place shrimp skewers on grill. Cook for 1 minute and flip skewers. Cook for another minute or two removing as soon as shrimp turn from gray to pink. Remove peaches and shrimp from the grill. 

To serve, Place 2 grilled peach halves on each plate. Divide shrimp equally and fill peach centers with a scoop of arugula pesto. Serve additional pesto on the side.

Arugula Pesto
1 oz Parmigiano-Reggiano cheese
5 oz baby arugula 
1 cup fresh basil 
2 cloves garlic
1/2 cup sliced almonds (toasted)
3/4 to 1 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried red pepper flakes
sea salt
freshly cracked black pepper

Place cheese in the bowl of a food processor and pulse until grated. Add arugula, basil, garlic and almonds and pulse for 30 seconds. With machine running, slowly pour in 1/2 cup olive oil and process until smooth. Add the balsamic vinegar, pepper flakes and a pinch each salt & pepper. With machine running, slowly add additional olive oil until you reach your desired consistency.

Taste and adjust seasonings if necessary. To store, pour a thin layer of olive oil over the top of the pesto. Cover with plastic wrap, pressing it into the top of the pesto. Store in the refrigerator for up to 2 days.

Click Here For Printer Friendly Recipe

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Labor Day. Do you have a favorite Labor Day recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Lemon Garlic Chicken Kabobs
Bacon and Souffle: Roasted Shrimp Orzo
The Hungry Traveler: Ginger Vanilla Fruit Salad
Homemade Delish: Festive Champagne Punch
Dishin & Dishes: Savory Tomato, Roasted Garlic and Mozzarella Tart
Creative Culinary: Zucchini and Cream Cheese Casserole
TasteBook: Apple-Pecan Chicken Salad
Elephants and the Coconut Trees: Batter Fried Pepper with Tzatziki Sauce
Healthy Eats: 6 Fall-Forward Recipes for Your Labor Day Celebration
Domesticate Me: Lobster Avocado Toast
Taste with the Eyes: "Margarita" Salmon Burger with Tequila, Lime, and Hatch Chiles
Napa Farmhouse 1885: Grilled Shrimp & Peaches with Arugula Pesto
Red or Green: Spicy Greek Chickpea Spread
The Heritage Cook: Smoked Chicken Salad (Gluten-Free)
The Mom 100: Yogurt Berry Pops
FN Dish: The Last Hurrah: Grill Absolutely Everything on Labor Day

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Heirloom Tomatoes & Two Rice Salad

photo from the Napa Register

On Sunday, August 24th at 3:20 am, a very large (6.0) earthquake struck the Napa Valley of California with most of the damage occurring in the old, historic part of town. I am heartbroken to see the images of some of my favorite buildings "red tagged" and literally shaken off their foundations with roofs collapsed, walls crumbled and windows blown out. My facebook feed is filled with photos of my friends' homes and businesses and wineries in shambles. Picture the interior of your house. Now imagine someone picking it up, shaking it like mad, and then setting it back down. Everything fallen off the walls, dropped out of cupboards, broken glass and plates and heirlooms everywhere. No power...gas off because of the potential for leaks, no running water. That was downtown Napa this weekend.  But Napans are strong and resilient. My heart was full hearing all the stories of neighbors helping neighbors. I am so happy to report that Napa Farmhouse 1885 is doing just fine...so, if you want to help, visit Napa...eat...drink some wine...shop. Enjoy. (and if you can't visit, shop a website from a Napa store or winery.) #Napa Strong!

Now, on to the food! It is Labor Day weekend. (Where did the summer go?) I love the combination of these two salads. Perfect in-season August tomatoes with garlic and a handful of fresh herbs paired with a tangy, lemony wild rice and sprouted brown rice salad full of edamame, cashews and more herbs. This dish is hearty enough to serve as a main course but is delicious with grilled chicken, steak or fish. Added bonus the salad stays fresh for a couple of days so the leftovers make a wonderful lunch.  Have a happy and restful Labor Day everyone..especially Napans!

Heirloom Tomatoes & Two Rice Salad
(serves 10)

Heirloom Tomato Salad
2 cloves garlic, peeled and coarsely chopped
coarse sea salt
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
freshly ground black pepper
2 pints yellow and red cherry tomatoes, cut in half
1/4 cup basil, torn
1/4 cup Italian parsley, chopped

Using the flat side of a chef's knife, smash the garlic. Add a large pinch of sea salt and continue smashing until a paste forms. Scrape the garlic paste into a medium sized bowl. Whisk in the olive oil, vinegar and mustard. Add a Tsp pepper. Stir in the tomatoes and allow to marinate at room temperature for 1 hour. Add the herbs and stir. Taste and adjust seasonings if necessary.

Two Rice Salad
3 cups vegetable broth or water
(1 Tsp sea salt if using water)
1 cup wild rice
3 cups water
2 cups organic sprouted brown rice*
1/2 cup extra virgin olive oil
1/4 fresh Meyer lemon juice
1 Tbsp Meyer lemon zest1 Tbsp tamari soy sauce
3/4 cup green onions, chopped
1 cup edamame fresh or frozen. (if frozen, allow to thaw and follow package directions)
1/4 cup chopped basil
1/4 cup chopped mint
1/8 cup chopped dill
1/2 cup toasted whole seasoned cashews (I bought a
sea salt
black pepper

Wash uncooked wild rice. Place broth or water in a heavy saucepan and, if using water, add 1 Tsp kosher salt. Bring to a boil. Add wild rice and bring back to a boil. Reduce heat and simmer, covered, 50-60 minutes or just until kernels puff open. Uncover and fluff with a fork. Replace the cover and set aside (off heat) until ready to use in the recipe.

Combine brown rice and water in a large saucepan.  Bring to a boil, reduce heat to medium and cook for 5 minutes.  Reduce heat to simmer and cook 40 - 45 minutes until rice is tender and water has evaporated.  Fluff with fork and transfer to a large bowl.  Allow to cool. Set aside.

In the bottom of a large bowl whisk together the olive oil, lemon juice, lemon zest and soy sauce. Add a pinch each of salt and pepper. Whisk to combine. Stir in the wild and brown rice, green onions, edamame, all the herbs and stir to combine.  Season to taste with salt and pepper.  Refrigerate for 1 hour to allow the flavors to meld. Stir in the cashews right before serving.

Mound both salads side by side on a large platter. Garnish with additional herbs if desired.

* I found sprouted brown rice in the grains bins at my local gourmet/health food store.  If you can't find it locally there are many sources available online

It is "Labor Day Recipes" week at Food Network's #Summer Soiree roundup. Do you have a favorite Labor Day recipe?  Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Hot Crab Dip with Jalapenos and Scallions
The Heritage Cook: Four Sauces Designed for Grilled Foods (Gluten-Free)
Jeanette's Healthy Living: Grilled Brined Chicken with Homemade Barbecue Sauce
Dishing with Divya: Baked Vegetable Sacks
Virtually Homemade: Roasted Summer Vegetables with Lemon Tahini Dressing
Weelicious: Heirloom Tomato Salad
Elephants and the Coconut Trees: Peach and Blueberry Baked Fruit Pizza
Devour: Cooking Channel's Ultimate Labor Day Party Menu
Dishin & Dishes: Grilled Chicken with Board Sauce
Napa Farmhouse 1885: Heirloom Tomatoes and Two Rice Salad
Domesticate Me: 10 Fabulous Summer Recipes for Labor Day
Taste With The Eyes: "End of Summer Rolls" Caprese-Style
FN Dish: Day-Off Desserts for Labor Day

best,
diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove!
please follow me on facebook-+

I have started sharing my "California Girl in Taos. Please visit and let me know what you think.

roasted beet and avocado salad with meyer lemon marmalade vinaigrette

can you  believe it is already the first week of september?  i am writing this post on labor day, the traditional last day of summer.  students are back in school, college football was played this past weekend...the nfl season starts this week, soon the weather will begin to turn.  so it was not a surprise that this is beet week at food network's summerfest.

i always think of beets as a winter vegetable but, in california, beets are grown year round.  i like them best picked in summer when they are still tiny.  i serve them raw shaved into salads or added to cake batter, boiled, steamed...even cooked on the barbecue.  my favorite way though is roasted and added to salads.  today's recipe is perfect for this time of year as it is substantial enough to serve as a main dish at lunch or light supper; it also works as part of a salad buffet.  tonight i paired the salad with roasted chicken legs.  the meyer lemon marmalade vinaigrette is sweet/tart.  perfect to tame the richness of the avocado and beets.  i brushed some of the leftover vinaigrette on the chicken as it was roasting...really delicious.  enjoy!

roasted beet salad with meyer lemon marmalade vinaigrette
4 medium beets
1 large hass avocado
1/4 of a sweet white onion, sliced
1 tbsp cilantro, chopped
1 tbsp cashews, chopped
coarse grey salt
freshly ground black pepper
meyer lemon vinaigrette (recipe below)

meyer lemon vinaigrette
2 tbsp meyer lemon marmalade**
2 tbsp apple cider vinegar
1 tbsp sweet hot mustard
1/4 cup extra virgin olive oil
pinch sea salt
freshly ground black pepper

for the salad:
roast the beets (instructions here) and allow to cool.  cut into bite sized pieces and mound in the center of a serving platter.  peel and chop the avocado (instructions here).  spread the avocados around the beets.  scatter sliced onions over the top.  sprinkle a pinch of sea salt and one of pepper over the salad. drizzle 2-3 tablespoons of vinaigrette over vegetables.  top with cilantro and cashews.  serve with remaining vinaigrette on the side.  add additional seasonings and/or vinaigrette if desired.

for the vinaigrette:
in a small bowl, whisk together the marmalade, vinegar and mustard.  when mixed, slowly add in the olive oil, whisking continuously.  add a large pinch of salt and pepper.  taste and add additional oil, vinegar and/or salt if desired.  ** if you can't find meyer lemon marmalade (my favorite), any citrus marmalade will work.

other beet recipes you may enjoy:
roasted beet salad with bacon vinaigrette
farmer's market roasted beet soup
roasted beet, fig and orange salad
pink lentils with roasted beets

now it is your turn to participate in summerfest. simply leave your beet tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers: 
Jeanette's Healthy Living: Roasted Beet and Apple Walnut Salad With Honey Yogurt Dressing
What's Gaby Cooking: Beet, Corn and Quinoa Salad
Chez Us: Pickled Beets
From My Corner of Saratoga: Roasted Beet and Goat Cheese Napoleon
Feed Me Phoebe: Spaghetti With Beet Greens and Blistered Tomatoes
Virtually Homemade: Orange Roasted Chicken With Beets and Green Beans
Thursday Night Dinner: Beet, Carrot and Ginger Soup
HGTV Gardens: Garden-to-Table: Beets
Cooking With Books: Roasted Beets, Carrots and Goat Cheese Tartine
FN Dish: Better Beets

do you like us...really, really like us?  then please like us on facebook.

Follow @napafarmhouse