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Summer comes 'round again.


As the evenings get warmer and the crickets song helps even the busiest of brains lull off to dreamland, I realize that it's summer, again. We barely had a winter here on the mountain and spring was about two full weeks, maybe. 




Gardens are taking hold and my zuch plants are soon to overtake everything else in a matter of days. Summer to me means grilling pretty much everything, every day to keep the heat out of the kitchen. Working in the shop kitchen for hours on end this time of year is not just exhausting but dehydrating! What are some of your favorite things to grill? 


Do you prefer marinates or dry rubs? 


Do you wrap your baked potatoes in foil on the grill or just plop them directly on the grill (well olive oiled of course)? Then there are the summer desserts... fresh berries, stone fruit, homemade ice cream. 



One of my go to sweet treats is this peach and citrus sour cream cake. 

(recipe at the end of this entry).



Of course the star of easy summertime food is the "snack board", as my Mom used to call them. Helen made some very fancy "snack boards". She was definitely ahead of her time.


Soon fresh local produce will be in farm stands near and far making outdoor gatherings extra delish!  Can't wait for tomato season!



Peach Citrus Sour Cream Cake

(makes one 8" cake)
1/2 cup unsalted butter, softened
1  1/2 cups unbleached flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1 tbsp lemon zest
6 tbsp lemon juice
1/4 tsp ground cardamom
2 large eggs
1/2 cup sour cream
1/2 cup confectioners sugar

1. Preheat oven to 375ºF. Butter and flour an 8" cake round cake pan. Sift together flour, baking powder, baking soda and salt. 
2. Beat butter, granluated sugar, zest and cardamom in a standing mixer (or you can beat the living hell out of it by hand and a nice wooden spoon.) Add eggs 1 at a time, beating well after each addition. Beat in 3 tbsp of lemon juice. Reduce speed of mixer and beat in flour mixture and sour cream until completely incorporated. Pour batter into prepared cake pan.
3. Bake until a toothpick inserted in the centre comes out clean, about 30 minutes. Let cool for 15 minutes before removing from pan, then cool completely. Whisk remaining confectioner's sugar and lemon juice until smooth. Pour over cooled cake. Add some sliced peaches and enjoy!
















 

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