And maybe instead of being super recipe focused, we can talk more about books and TV and life stuff and puppies?
I start every year saying that I’m going to do more personal posts but then I feel lame doing it without a recipe so we’re gonna do pizza and talk about things we’d talk about while we stuffed our faces with pizza. And maybe sometimes I’ll just link to whatever recipe I used because it’s Sunday and typing up a recipe feels like a lot of work.
And also? I’m terrible at making pizza so I’m hoping by the end of the year, I’ll be as good as Rachel. I even bought a pizza stone and if you know me at all, you know that I hate kitchen gadgets so this is a big commitment for me. Click for the full recipe
I am buying pounds and pounds of fresh berries every time I go to the grocery store and I’m putting them in everything I eat. I can’t get enough. I just want to bake ALL THE THINGS with berries.
I decided to make these Meyer Lemon Strawberry Shortcakes because I wanted something to pair with my favorite Gloria Ferrer wine.
Gloria Ferrer Caves & Vineyards is Carneros’ original sparkling wine house, owned and founded by the Ferrer family of Spain. The winery opened in 1986 in the breezy, now-famous region in southernmost Sonoma County. Their wines have earned over 400 gold medals and 50 90+ scores in the last 5 years.
My personal favorite Gloria Ferrer wine is the Chardonnay. It’s aged for 9 months in French oak barrels to intense complexity. It has notes of peach, pear, pineapple, and meyer lemon, as well as the delicious toasty oak note.
I thought the bright citrus flavor of the Chardonnay would be perfect with these shortcakes!
If you haven’t baked with meyer lemons yet, you’re definitely missing out! They’re a bit sweeter than regular lemons, a little bit like an orange. I actually caught my 4 year old eating one the other day and couldn’t convince him that it wasn’t an orange!
So the shortcakes themselves have the meyer lemon zest inside and then they are topped with sweetened strawberries! And then you put a big dollop of meyer lemon whipped cream on top to make them extra delicious!
I loved the meyer lemon twist on a classic and they really did pair wonderfully with the Gloria Ferrer Chardonnay.
Make sure you check out the Gloria Ferrer website to find out more about the winery and the other wines they offer!
It’s meyer lemon time again! I feel like there’s only a 3 day window for finding them in my grocery stores so I was pretty thrilled when I happened to see them a couple days ago. I just love them and I look forward to them all winter!
Last week I was flipping through a magazine and asked my husband how he felt about pound cake. He was all “I LOVE LEMON CAKE!” Uhh… what?
But when I picked up those meyer lemons I remembered him saying that and went on a hunt for a good recipe. Lemon and blueberry just make the best cake. There really isn’t a better combination if you ask me. This Meyer Lemon-Blueberry Bundt Cake is super moist thanks to the sour cream and the cream cheese glaze is just phenomenal. If you can find meyer lemons, make this! And if you don’t have any luck finding them, use regular lemons! It will be delicious either way.
2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
juice of 1 meyer lemon
1 cup sour cream
2 cups blueberries
2 tablespoons grated meyer lemon zest
For the Cream Cheese Glaze
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
zest of 1/2 meyer lemon
1 tablespoon heavy cream
Preheat oven to 350F. Spray a bundt cake with baking spray.
Whisk together flour, baking powder, and salt. Set aside.
Beat softened butter, brown sugar, sugar until light and fluffy. Beat in the eggs one at a time; add vanilla and lemon zest and beat until combined. Add flour in 3 additions, alternating with sour cream in 2 additions.
In a separate small bowl, toss together blueberries, zest, and remaining tablespoon of flour. Fold into batter.
Pour into your prepared bundt pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool before glazing.
To make the glaze:
Beat together cream cheese, butter, powdered sugar, vanilla, meyer lemon zest, and heavy cream until no lumps remain. Pour over cooled cake.