by Mitch Samples
Happy Mother’s Day Weekend my fine Farmers Market peeps. Since, it seems everyone has been out buying flour and sugar, I thought I would provide you with a fantastic recipe using those items and a few more you can pick up at the Cary Downtown Farmers Market to wow mom with a special dessert on Sunday.
We will be using Paradox Farms Cheese Louise, Honey from Heaven Scent, farm fresh eggs from Either Parker Farms or Queen B to make an amazing Chevre and Ricotta Pound Cake. It’s a versatile little number that can be flavored with vanilla or lemon, served as is or topped with some beautiful spring Strawberries from HS Howell Farms.
Chef secret: if you can manage to leave it unwrapped overnight it makes an outstanding French Toast or even as a vessel for the most unique BLT you may have ever had. There is a loaf coming out of my oven now. It won’t make it until morning!
Chevre and Ricotta Pound Cake – Makes 1 loaf
1 ½ C Flour
2 tsp Baking Soda
1 tsp Salt
¾ C Butter, room temperature
½ C Ricotta Cheese
¾ C Cheese Louise Chevre
1 C Honey from Heaven Scent
3 Farm Fresh Eggs, room temperature
1 tsp vanilla or lemon extract
If you have any questions, please contact Mitch at email@example.com. I am here for you.