Recipe: Chèvre Lemon Cakes with Powdered Sugar

Written by Redwood Hill on . Posted in Recipes

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This is a classic lemon cake recipe that owner Jennifer Bice has been making with her award-winning chèvre for years. Arrange your tiny lemon cakes on a pretty serving platter, dust with powdered sugar and garnish with slices of lemon. Based on a recipe from Judith Maguire, pastry chef at Lalime’s Restaurant in Berkeley, CA, this simple recipe is sure to become one of your favorites, too.

 

 

Recipe: Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream

Written by Redwood Hill on . Posted in Recipes

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Our ultra-creamy Green Valley Organics® lactose free sour cream mixed with capers and zesty lemon adds the perfect touch to these savory appetizer bites. Make the batter a day ahead, or go a step further and make the blinis a day ahead, refrigerate and reheat on a baking sheet in a 300°F oven until warm. Got some gluten-free guests? Simply substitute your favorite gluten-free all-purpose baking flour blend and one teaspoon xanthan gum for the all-purpose flour. Buckwheat is gluten free. Be sure to have a thermometer on hand to assure the proper water and milk temperature.

 

Recipe: Chocolate Cake with Zucchini

Written by Redwood Hill on . Posted in Recipes

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Our CFO, Darlene Brazil, contributed this delicious chocolate cake recipe at the peak of zucchini season this year. It was a big hit in the office. If you’re looking for moist, rustic, doubly-chocolatey comfort-food, here you go. Top this irrestible chocolate cake simply with sifted powdered sugar, or go rich with your favorite buttercream or cream cheese frosting. For a ‘better-for-you’ cream cheese frosting, try this favorite of the chef’s at Redwood Hill Farm: Classic Cream Cheese Frosting Using Chèvre.