Wildflower honey cake with indian summer berry compote

 
           Wildflower Honey Cake with Indian Summer Berry Compote
 
 Recipe By     : Richard Chamberlain, Restaurant at the Little Nell, Aspen 
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Desserts                         New American Cuisine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           butter
    1      cup           wildflower honey
      1/2  cup           whole milk yogurt
      1/2  cup           sour cream
    4      tablespoons   lemon juice
    1      cup           all-purpose flour
    1      cup           rye flour
      1/2  teaspoon      salt
      1/2  teaspoon      baking soda
      1/8  teaspoon      clove
      2/3  cup           walnuts -- chopped
    1      pint          raspberries
    1      pint          strawberries -- quartered
    1      pint          blueberries
    1      pint          raspberry sauce
    1      tablespoon    mint -- chopped
 
 STEP ONE:
 Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the
  lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine
  ingredients softly. Do not whip or beat. Butter 8-inch square pan. Pour
  batter into pan and bake at 350 degrees F for 45 minutes until skewer comes
  out clean. Cool and unmold onto cake rack. Cut into 1--inch by 1--inch
  squares.
 
 STEP TWO: Prepare the Indian Summer Berry Compote--
 Combine fruit, mint, and remaining lemon juice with raspberry sauce.
 
 STEP THREE: 
 Serve cake topped with compote.
 
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 Suggested Wine: Late Harvest Reisling
 
 
 Nutr. Assoc. : 0 731 1671 0 797 568 1298 0 0 0 1580 1232 1436 175 4686 0
 
 
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