We are beyond thrilled to announce that we are up and running!  Of course, there will be changes in the near future (and plenty of kinks to work out), but that’s one of the many joys of starting something new and exciting!  Now that we have that disclaimer out of the way, let’s get to the good stuff.

We spent a lot of time discussing what we wanted to accomplish with this space. Ultimately, we decided it needed to be more than just pretty pictures and tasty recipes (but don’t worry there will be plenty); it needed to be a space that would allow us to share resources, experiences and our services.  We wanted to highlight beautiful, local foods, and the hardworking farmers, ranchers and artisans that inspire us.  Most importantly, we wanted to keep ourselves constantly creating and trying new things. 

It took us quite some time to figure out exactly what our first post should be.  "Should we start with something comforting or something celebratory?  Should we post pictures of the cats?  This is the Internet, after all.  People on the Internet love cats!  Should we start with pictures of the cats eating a celebratory meal?"  We finally decided on cake.  Because we're adults, we're having dessert first.

Okay, we give in. Here are the cats. 

This Harvest Persimmon Cake is one of our favorite cakes to make during the Fall and Winter.  It's extremely moist, filled with heady spices and has been an absolute hit with everyone we've shared it with.  The original recipe was published in Sunset Magazine many years ago.  We based our version on a copy of it that can be found on the California Fuyu Growers Association site.  We paired our cake with a nice dollop of bourbon whipped cream (with just a little bit of sour cream in the mix).  We hope you love this cake as much as we do - we are so excited to share it, and many more recipes, with all of you!

Persimmon Harvest Cake with Bourbon Whipped Cream

3 cups chopped Fuyu persimmons (one Fuyu is approximately 1 cup chopped)
2 teaspoons baking soda
1/2 cup unsalted butter (preferably grass fed) 
1&2/3 cups sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 cups All Purpose flour 
1 teaspoon baking powder
1 teaspoon salt (I use pink sea salt
1 heaping tablespoon Vietnamese cinnamon
½ teaspoon finely ground cardamom seeds
1 teaspoon ground allspice
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg (loosely packed
1 cup chopped walnuts 
3/4 cup golden raisins 
Optional: powdered sugar for dusting top

  • Preheat oven to 350° F with oven rack in the center.
  • Generously butter a 9" bundt pan and dust with flour (leaving only light layer).
  • In a medium bowl, toss the chopped persimmons and baking soda together. Set aside.
  • In a large bowl, beat the softened butter with the sugar. Add the eggs, lemon juice, and vanilla extract and beat until fluffy. Stir in the persimmon baking soda mixture.
  • Sift together the flour, baking powder, salt, and spices.
  • Stir flour into persimmon mixture just until combined. Add 1 cup chopped walnuts and 3/4 cup golden raisins.
  • Transfer your batter into the prepared bundt pan. Bake for 55–60 minutes or until toothpick tests clean.
  • Place bundt pan on a cooling rack and let it rest for 15 minutes.
  • Turn the cake onto the cooling rack or your desired serving platter. Dust the top of cake with powdered sugar after cake has completely cooled if you are so inclined.

Bourbon Whipped Cream

1.5 cups heavy whipping cream (preferably grass-fed)
1/4 teaspoon sea salt (slightly heaped - I prefer pink Himalayan)
1 generous tablespoon vanilla extract
1/4 cup sour cream
2 tablespoons of higher quality bourbon (I like to use Buffalo Trace - I also like to be a little generous with my pour and end up with about 3 tablespoons)
2 heaped tablespoons powdered sugar

  • Place a glass or metal bowl in the freezer for at least 30 minutes, along with a whisk (or beaters if you're using a hand mixer).  Trust me, chilling the utensils will make your life easier.
  • Add all of your ingredients to the bowl and whisk (or mix) until stiff peaks form.  You'll want your whipped cream to be just past limp and a few moments before it starts to turn to butter.



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