Honey Peach Cake

Yields: One 10-inch cake

Ingredients

Unsalted butter, softened, for pan
1 ¾ Cp.   All-purpose flour, plus more for dusting
¾ tsp.  Baking powder
½ tsp.  Baking soda
1 tsp.  Coarse salt
½ tsp  Ground cinnamon
2 ea.  Large eggs
½ Cp.  Granulated sugar
¼ Cp.  Packed light-brown sugar
½ Cp.  Honey
2 Tb.  Honey Combined with above
½ Cp.  Milk
½ Cp.  Vegetable oil
1/2 tsp.  Freshly grated lemon zest
2 Cp.  Fresh Peaches Sliced

Directions

Preheat oven to 325 degrees F. Butter a 10-inch spring form pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.

Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan.

On top put the fresh peaches or pear cut in slices without the skin.

On top the fruit add the crisp topping.

Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan.

Crisp Topping

5 Cp.  A P Flour
4 Cp.  Granulated Sugar
1 Cp.  Brown Sugar
1 Lbs.  Unsalted Butter, chopped in small pieces, keep cold

Put all ingredients into mixing bowl with a paddle attachment and mix until it develops a moist crumbly texture.  Chill

Fresh Peach Gazpacho Soup

Fresh Peach Gazpacho Soup

4 Lb. Suncrest Peaches, Pitted
2 Tb. Fresh Lemon Juice
2 Tb. Fresh Lime Juice
1 Tb. Apple Cider vinegar
1⁄4 Cp. Apple Cider
3 Tb. Extra virgin olive oil

1/2 Cp. Cucumber, Peeled and seeded, Small Diced
1⁄4 Cp. Red Onion, Fine diced
1 tsp. Garlic, Minced
1 Tb. Jalapeno Pepper, minced
2 Tb. Honey
1⁄4 Cp. Green bell pepper, Fine Diced
1⁄4 Cp. Red Bell Pepper, Fine Diced
1⁄4 Cp. Yellow Pepper, Fine Diced
3 Tb. Cilantro Minced
TT Salt

1. Pulse peaches in a food processor until thoroughly blended, being careful not to incorporate too
much air. Add vinegar, citrus juices, apple cider, olive oil, Honey and pulse until incorporated.

2. Strain purée through a fine-mesh strainer, discarding pulp.

3. Add garlic, onions, peppers, cucumber, cilantro, chilies, to purée. Season with salt and pepper.

4. Cover mixture tightly and reserve, refrigerated, for at least 2 hours before serving to allow flavors to blend.

Trotolle Pasta Salad with Vegetables and Sherry Vinegar Dressing

1.5Lb.  Trotolle Pasta (Cooked in Salted Water Al Dente)
.75Cp.  Sun Sugar Cherry Tomatoes (Halved)
1.5 Cp.  Heirloom Tomatoes (Large Diced)
1 Cp.  Armenian Cucumber (Medium Diced
.5 Cp.  Gita Pole Bean (Blanched and Cut)
.5 Cp.  Gypsy Peppers (Small Diced)
.25 Cp.  Red Onions (Small Diced)
.5 Cp.  Capers
.5 Cp.   Parmesan Cheese (Shredded)

1 Cp.   Olive oil
.5 Cp.  Sherry Vinegar
.25 Cp.  White Balsamic Vinegar
3 Tb.  Garlic
2 Tb.  Dijon Mustard
1 Tb.  Brown Sugar
TT  Salt
TT  Pepper

In a large mixing bowl combine oil and vinegar and mix vigorously. Add all seasonings; mix well. Add cut vegetables; mix well. Stir in cooled pasta. Serve Chilled.