SEPTEMBER: Cherry Ricotta Coffee/Dessert Cake

This recipe was in Bon Appetit this summer. Being cherry season I had to try it with cherries instead of the suggested raspberries. I always buy a bag and then cannot eat them all fast enough. This was a great solution.


1.5 cups of all purpose flour
1 cup of sugar
2 tsp baking powder
3/4 tsp salt
3 large eggs
1 cup of ricotta cheese
.5 cup of sour cream or any combination of the two to make 1.5 cups
.5 tsp vanilla
1 stick, 4 oz, unsalted butter, melted
1.5 cup of fresh cherries, pitted and cut in half
dusting of sugar

Preheat oven to 350. Butter and line a 9 inch pan with waxed paper or parchment paper. Butter the paper or use a nonstick baking spray.

Whisk the dry ingredients in a large bowl.

Whisk ricotta, sour cream and vanilla in a medium bowl until smooth.
Fold into dry ingredients just until blended. Fold in melted butter. Fold 1 cup of cherries into the batter gently. Pour in to the pan. Scatter the last .5 cup over the batter.

Dust with regular sugar.

Bake until golden brown and the cake tester comes out clean. This should be 45 – 55 minutes depending on our oven. Wait 20 minutes before unmolding.

You can do this 2 days ahead wrapped in saran at room temp. I have also frozen this successfully.

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September: Peach Cream Tart


Butter crust for tart shell –  9 inch

3-4 peaches
.5 cup cream cheese softened
.5 cup ricotta
.25 cup sugar
a few grains of dried organic lavender

1 lemon, rind and juice
3 Tb. sugar for topping
1 egg

Apricot jam and lemon juice

Peach TartRoll out the crust for the tart. Freeze for half an hour. Prick bottom and line with aluminum foil, cover with weights.  Cook at 425 for 25 minutes.  Remove from oven, remove weights and foil and let cool.

Whisk the cream cheese, ricotta and one egg. Blend in the sugar and a few grains of lavender.

Blanch the peaches in boiling water for 30 seconds or until the skin starts to peel.
Remove to cold water bath and peel the peaches. The skins should slip off very easily.
Halve the peaches, remove pit and then cut each half into 6 pieces.

Line the pre-baked crust with the cream cheese mixture. Decoratively place the peach slices on the filling in a concentric pattern, overlapping as you go. When you have done this squeeze the lemon juice over the peaches.

Mix the rind with the 3 Tbl sugar and sprinkle on the peaches.

Bake at 350 for 40 – 50 minutes or until the peaches are bubbly and set.

Let cool.

Cook .5 cup of apricot jam with a little lemon juice to thin it. Let it come to a boil. Strain through a fine sieve. Using a pastry brush carefully spread the thinned jam over the peaches and let set.

I garnished mine with Borage flowers.

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Blueberry Scones

If you like scones, you’ll love these seasonal blueberry scones even more…


1.5  cups of all purpose flour.
.5 cup corn meal, organic stone ground
1/4 or 1/3 cup of granulated sugar,  depending on the sweetness that you prefer
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 stick butter, cold
grated rind from one orange
1 whole egg
1 egg yolk, save the white
.5 cup of buttermilk
1 cup of blueberries

1 egg white beaten
2 tsp sugar for topping

Blueberry SconesCombine the flours, sugar, baking powder and soda, salt and orange rind.

Cut in the butter until it resembles a fine mix.

Stir in the blueberries.

Mix egg, yolk and buttermilk and add all at once to the dry mixture. Stir until just moist.

Turn out on to a lightly greased surface and knead gently until it comes together. You might need to add another tbsp. of buttermilk.

Pat into a 9 inch circle about .5  inch thick. Transfer to a buttered cookie sheet. Score into 8 or 10 pieces.

Brush with beaten egg white and sprinkle with the 2 tsp of sugar.

Bake in the center rack of the oven at 425 for 20 minutes or until golden and a cake tester comes out clean. Let sit a few minutes before cutting through.

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