As summer gracefully bids us farewell, I find myself clinging to the warmth and joy of the season just a little bit longer. There is something so special about the vibrant flavors of summer that can brighten our days, even as the days grow shorter and the air turns crisp. So, I always like to remind myself that we don’t have to completely relinquish our enjoyment of those favorite summer foods – at least, not just yet.
This past Labor Day, I had the pleasure of gathering with dear friends and family, and I couldn’t resist making some of our favorites. My husband requested his favorite Lemon Cake, and I had been waiting for an opportunity to try this mocktail and grilled peach recipe for quite some time. This was the perfect opportunity for me to do so. These 3 recipes were a huge hit! Today, I am excited to share these three dishes that perfectly capture the essence of summer: a delightful Meyer Lemon Cake, a succulent Grilled Peach dish with Madagascar Vanilla Bean Gelato, and a refreshing Mango Margarita Mocktail. These recipes are simple to prepare and will help keep a piece of summer alive in your heart long after the warmth of the season has turned into a brisk chill, and the leaves from deciduous trees fall to the ground.
Meyer Lemon Cake
There is something magical about Meyer Lemons – they’re slightly sweeter and more fragrant than regular lemons, making this cake a true celebration of flavor. It’s essential to use Meyer lemons for this recipe; as the gentle, floral notes of Meyer lemons tend to elevate this cake in a way that standard lemons simply cannot match.
Cake Ingredients:
- 2 cups of coconut flour
- 1/2 cup coconut oil, melted
- 1 cup coconut sugar or granulated organic sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup freshly squeezed Meyer lemon Juice
- 1 tbsp Meyer lemon zest
Cake Glaze Ingredients:
- 1 cup organic powdered sugar
- 2 – 3 tbsp freshly squeezed Meyer lemon juice (adjust the taste to your liking)
- 1 tsp Meyer lemon zest (optional for added flavor enhancement)
- 1/2 tsp pure vanilla extract (optional, for added depth)
Glaze Instructions:
- In a small bowl whisk together the powdered sugar and Meyer lemon juice. Start with 2 tablespoons of the juice and add more as needed to reach your desired consistency. The glaze should be smooth and slightly thick, yet pourable.
- Stir in the Meyer lemon zest for an extra burst of flavor.
- If you are adding vanilla extract, mix it in at this stage to round out the sweetness and tame the tanginess of the lemon.
- Set aside until the cake is done.
- Once your cake has cooled, drizzle the glaze evenly over the top, allowing it to flow naturally over the edges.
Baking Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line an 8 – inch round cake pan with parchment paper to ensure your cake releases smoothly after baking.
- Mix the wet ingredients: In a large bowl, whisk together the melted coconut oil and sugar until the mixture is smooth and well combined. This creates a rich, moist base for the cake.
- Add the eggs one at a time, beating well after each addition. This ensures the mixture stays light and airy, while the eggs help bind everything together.
- Stir in the freshly squeezed Meyer lemon juice and zest. This step is crucial for the cake’s flavor.
- Prepare the dry ingredients: In a separate bowl, whisk together the coconut flour, baking powder, and salt. Coconut flour is very absorbent, so be sure to measure it carefully for the right texture.
- Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Mix until everything is smooth and there are no lumps, allowing the ingredients to marry into a fragrant batter.
- Transfer to cake pan: Pour the batter into the prepared cake pan and spread it evenly/ The batter may seem thick, but that’s normal with coconut flour cakes.
- Bake the cake: Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Glaze and serve: Once the cake has fully cooled, drizzle it with the Meyer Lemon Glaze (recipe provided above), letting it cascade down the sides for a beautiful presentation.
- Garnish with thinly sliced fresh, organic Meyer lemon slices and fresh organic mint leaves.
- Slice, serve and enjoy!
This cake is perfect for a light, refreshing holiday dessert
Grilled Peaches with Madagascar Vanilla Bean Gelato + Honey
As summer reaches its zenith, peaches are at their sweetest, but you may still be able to find some good one at this time of the year. Grilling peaches brings out their natural sugars, creating a warm, caramelized delight. Paired with with Madagascar vanilla bean gelato, this dessert is indulgent, yet light, perfect for a warm evening with good company.
Ingredients:
- 4 ripe peaches, halved and pitted
- 2 tsp coconut oil, avocado oil or olive oil
- 1 pint Madagascar vanilla bean gelato
- 2 tbsp of your favorite honey
- Fresh chopped pecans for garnish and a little added crunchiness (optional)
Instructions:
- Preheat your grill to medium – high heat.
- Brush the cut/open sides of the peaches lightly with oil, giving them a little extra flavor and helping them to caramelize beautifully on the grill.
- Place the peaches cut side down on the grill and cook for 4 – 5 minutes, or until grill marks appear and the peaches become tender, but still a little firm, but be careful not to overcook.
- Remove the peaches from the grill and allow them to cool slightly.
- Serve the warm grilled peaches topped with a generous scoop of Madagascar vanilla bean gelato, allowing it to melt just a little over the warm, grilled peaches.
- Drizzle the top with a little bit of your favorite honey
- Garnish with fresh pecans or granola (optional)
Mango Margarita Mocktail
This Mango Margarita Mocktail is the perfect way to toast to the end of summer without any of the alcohol. The sweetness of fresh, sweet mango combined with the tartness of lime creates a refreshing drink that captures the essence of a summer gathering in a glass.
Ingredients:
- 1 cup fresh organic mango chunks (or frozen organic mango chunks)
- 1/2 cup fresh lime juice
- 1/4 cup orange juice
- 2 tbs agave syrup or honey
- 1 cup coconut water or sparkling water
- Ice cubes
- Lime wedges for garnish (or your fresh fruit of choice)
- Your favorite salt or sugar for rimming glasses (optional)
Instructions:
- In a blender, combine the mango chunks, lime juice, orange juice, coconut water and agave syrup or sugar. Blend until smooth, creating a vibrant, refreshing mixture.
- Fill glasses with ice cubes (optional)
- If desired, rim margarita glasses with lime juice and dip them in salt or sugar for added flair.
- Pour the the mango and lime mixture over the ice, filling the glasses about two-thirds full.
- Garnish with lime wedges or your favorite fresh fruit and serve immediately, enjoying every sip of the last of summer’s vibe.
As we welcome the arrival of Fall, let’s remember that the flavors of summer can linger a little longer in our hearts and in our food choices. Each of these recipes offers a beautiful way to celebrate the last moments of the season and share joyful memories with friends and family.
When I made these I wanted to ensure that they were as healthy as possible. I am discovering that I can still enjoy sweet treats by simply changing a few ingredients, and avoiding oils that I find concerning in my own diet. Additionally, I stopped drinking alcoholic beverages a few years ago – even for special occasions- so I find mocktails to be a very fruitful replacement (no pun intended). I love how they allow me to savor the flavors that I love while still prioritizing my health and wellness.
So gather your favorite people, whip up these delights, and savor every bite and sip before they’re really out of season. Here’s to keeping the spirit of summer alive just a little bit longer – one scrumptious recipe at a time.
Thanks for reading.
Until the next time…
Take care and be well.
– Carol
Salubrity and Soul 