makes 1 9-inch cake

for the cake:
1 1/2 cup flour
1/3 cup cornmeal
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 lemon, zested
1 orange, zested|
1 cup buttermilk
2 eggs
1 tablespoon limoncello
1 stick butter, melted and cooled

for the sauce:
2 cups Fresh blueberries
1/4 cup limoncello
powdered sugar, as needed

*** Preparation ****

For the cake:

Preheat oven to 350 degrees. Butter a 9-inch cake pan and line the bottom with parchment.

In a large bowl whisk together the flour, cornmeal, sugar, baking powder, salt, orange zest and lemon zest. In another bowl whisk together the buttermilk, eggs, limoncello and melted butter. Pour wet ingredients into the dry and stir until just combined. Pour into the pan and bake for about 30 minutes or until cake is set and edges begin to pull from the sides. Set aside and let cool slightly before serving.

For the sauce:

In a bowl, mash together the blueberries and limoncello. Taste and add more sugar as needed.

Serve the cake cut into wedges with the sauce over the top.

Purchase items in BOLD in-store at Surfas or online at Culinary District! 

Serves 4

Ingredients:
Venison tenderloin
1 tsp Fine Sea Salt
½ tsp Cracked Black Pepper
6 tbsp Olive Oil
½ cup Pistachio Toasted & Grounded
½ cup Bread Crumbs Unseasoned
1/3 cup Dijon Mustard
1 oz Unsalted Butter
¼ cup White Onions finely diced
1-1/2 oz Dark Chocolate
1 cup Fresh Blueberry
1 cup Red Wine

FOR THE MEAT

Season the Venison with salt & pepper, place a skillet over medium-high heat. Add 2 Tbsp of Olive oil in the pan, once is hot sear the venison on both sides for 1 minute then set aside to cool.

In a bowl combine the pistachios, the bread crumbs and the remaining oil. Toss Well. Once the tenderloin is cool enough to handle rub the meat with the mustard, dredge each tenderloin in to the bread crumb mixture to evenly coat. Set the oven to 400º F place the meat in a skillet and roast in the oven for 5 min.

FOR THE SAUCE

In a pan over low/medium heat melt butter & oil, sweat the onions for couple of minutes. Add the Red Wine and reduce by half, reduce the heat to low and add the chocolate and blueberry.

When the Chocolate is melted the sauce is ready, serve the meat with little sauce around the plate.

Purchase items in BOLD in-store at Surfas or online at Culinary District!