Peach Pound Cake with Whipped Buttermilk

So , a trip to the farmer's market this weekend got me home with a large bucket of peaches... I had already made peach cobbler last week and had almost half a gallon of buttermilk in the fridge that i just had to get rid of...

The one thing that came to my mind was pound cake, but what to do with the buttermilk.... I tried to whip it but it wouldn't work on it's on, so i tried adding half whipping cream, half buttermilk and used agave to sweeten it. It came out so good.... Perfect topping for sweet peaches pound cake!

Ingredients:

1 cup of unsalted butter

2 cups of sugar

4 eggs

1 teaspoon of vanilla extract

3 cups of cake flour or all-purpose flour

1 teaspoon of baking powder

1/2 teaspoon of salt

2 cups of fresh chopped peaches

Preheat oven to 350F.

Butter a tube pan.

In a large bowl sift together 2 1/2 cups of flour, salt and baking powder.

in another bowl coat peaches well with 1/2 cup of flour.

In the bowl of a electric mixer over medium speed, beat butter and sugar until creamy. Add eggs, one at a time until completely mixed. Slowly add the flour mixture until all mixed. Fold in the floured peaches and pour in prepared baking pan.

Bake for 60 minutes or until a toothpick inserted in center of cake comes out dry. Serve with whipped buttermilk.

Whipped Buttermilk:

1 cup of buttermilk

1 cup of heavy whipping cream

4 tablespoons of sugar or agave

In the bowl of a electric mixer with a whisk attachment beat together cream, buttermilk and sugar on high until soft peaks form. Refrigerate for 1 hour before serving.

Hoppin' John

This has always been one of my favorite recipes to come out of the south...
Just picked up some green onions at the farmer's market and tomatoes off my garden and all i could think of was Hoppin' John...
So easy, so simple, so delicious...
For a vegetarian version just skip the ham hocks.

Ingredients for 6 people:
2 cups of cooked rice ( click on link and follow instructions for the rice part)
2 cans of black eyed peas
small piece of ham hock or a chunk of country ham or 2 slices of bacon
4 tomatoes seeded and chopped
1/4 cup of finely chopped green onions
salt and pepper to taste

Cook the rice.
Heat the black eyed peas on low with the ham hock or other choice. Season with salt and pepper to taste.
Remove ham hock from peas and pull all the meat out of the bone and place the meat back with the peas.
Mix rice and peas and right before serving, top it with cold tomatoes and green onions.