September 05, 2016

Farm Life, xo













Farm lunch/Chore Buddy/Glacier, the ram/The ladies waiting to make their way to the barn to get milked/Dinner time for the cats/Marley Marzipan/His favorite spot/Fresh goat cheese ready for packing/Homemade mozzarella/Attica/Milk house mornings/Cheese cloth for separating the cheese from the whey/Collecting eggs

Farm life coming to an end soon.....
Looking forward to crisp air and wind, 
Fall camping, the bounty that comes with fall vegetables, and baking pies and stone fruit tarts. 


Leaving you with a cake I made while back home in Michigan. 

Lemon Yogurt Cake with Cherry-Strawberry Compote ~ 
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda 
1/2 tsp. salt 
1 1/2 c. sugar
1 c. plain yogurt
1/2 c. grapeseed oil
2 large eggs, room temperature
2 T. lemon juice, zest 2 lemons

Lemon Glaze ~ 1 1/2 c. powdered sugar, 3 T. fresh lemon juice 

Cherry-Strawberry Compote ~ 2 c. fresh sweet cherries, pitted., 1 c. fresh strawberries, 
1/3 c. sugar, 1 T. honey, 1/3 c. white wine, 1 tsp. almond extract. 

Preheat oven to 350 degrees. Butter 9" round cake pan and line with parchment paper. Mix dry ingredients. Whisk sugar, yogurt, oil, eggs, lemon juice and zest until smooth. Mix about 1/3 of the dry ingredients into the yogurt mixture, then stir in the rest of the dry ingredients in thirds until combined. Do not over mix. Bake for 40" and let cool. While cake is baking, toss compote mixture in baking dish, cover tightly and bake for 30 minutes. Spread the glaze over cake and top with fruit.

Enjoy!

"If the dream is a translation of waking life, waking life is also a translation of the dream." ~ Rene Magritte

XO