Spring Bake


Bon Appetit Ricotta Cake 2 arrPatio all set and spring cleaning complete, are you thinking what I’m thinking: sun’s out, bundt’s out! Always finding a reason to celebrate, there’s no better time to reward a seasonal mission well accomplished than with cake – al fresco, of course! And given my love of baking, I gladly make use of springform pans and vibrant fruit for a refreshing duo: lemony fruit-filled and almond peach ricotta cakes.

Bon Appetit Ricotta Cake 4 arrFirst intrigued by Bon Appétit’s Raspberry-Ricotta Cake, a glimpse of this cake looked too tempting not to recreate. Doing just that, I use Alison Roman’s simple instructions and get ambitious. Doubling the amounts of specified ingredients, I yield twice the batter for two variations on this light and fluffy cake. Clearly, the perfect accompaniment to afternoon tea or any java pick-me-up.

Bon Appetit Ricotta Cake 5 arrAttesting to its simplicity, this ricotta cake is easy to make and tweak. Certain to add bright flavour, the original recipe calls for raspberries. While keeping with the necessities – flour, butter, sugar, eggs, vanilla extract, baking powder, salt and ricotta – is a must, this ricotta-inspired cake is not exclusive to raspberries alone. Forgoing the suggested listing, I follow most steps and include my preferred choice of berries, stone fruit and citrus for an end result that’s peachy-keen.


Bon Appetit Ricotta Cake 3 arrChanged but not compromised, my take is quite delicious and still attune with the desired moist consistency of Bon App
étit’s Ricotta Cake. Likewise, the almond topping adds texture to the mildly fragrant peach-infused cake. Equally fresh and clean on the palette, inclusion of lemon zest coupled with pockets of tart blackberries, blueberries and cherries appropriately lift the otherwise plain cake structure with bursts of bold flavour. Pleased with the overall outcome of my ricotta cakes, this duo looks prime and tastes divine as-is though can be made ultra indulgent with a dollop of whipped cream.
A piece of cake to make – and eat, once cooled – here’s a final note on any leftover fruit: blushing Bellinis, anyone?

Strawberry Peach Bellinis arrWasting not, blend equal parts of any remaining peach slices with frozen strawberries to create a fruit-fusion. From here, fill a wine glass with fruit purée – about 1/3 high – and top the amalgamated contents with sparkling wine. Feeling peachy with abundance, elevated lounging is meant to be decked out with juicy refreshments – Bon Appétit!

Copyright © DISHFUL, 2017. All Rights Reserved.

Advertisements

Welcome to Poutineville!

Poutineville MTL 1 arrDie hard fans of french fries – the hearty type – mustn’t miss out on a hidden gem in Montréal. Sure, there are plenty of self-proclaimed “best-selling” venues of the beloved ‘poutine.’ But when you steer off the beaten path, and follow the locals to 1365 Ontario Est, you know you’re in the right place for all things cheese curds, gravy and piping hot fries. Without further ado, then, ‘Bienvenue’ to Poutineville!

Talk about first impressions: go big on the exterior sign, and feel right at home in this quaint yet cozy family friendly eatery. Clearly a promising indication of greater things to come, this restaurant exudes a pleasantly familiar aroma that leaves the senses anticipating one’s very own plate of comfort food – à la all things potato, of course! Promptly seated, and welcomed by a gracious and bilingual – French/English – host, getting my poutine fix is a mere order form away.

Poutineville MTL 2 arrKid you not, the variety of flavourful poutine options are extensive. As such, patrons can either verbalize a menu item or fill out a sheet to specify desired toppings for their very own customized take on this French-Canadian dish. Choices abound, I feel for the indecisive folks but there’s no need to panic. Instead, take a breath and remember: simplicity is key! Wasting no more time contemplating, get your order in for an iconic staple – before the kitchen closes – and await a generously stacked plate of simply delicious: crispy house cut fries topped with fresh cheese curds and a rich braised beef broth-based gravy. Time ‘properly’ managed and decision made, one thing’s certain: you can never go wrong in keeping with tradition – especially, when talking about food affairs.

Poutineville MTL 3 arrFried and fabulous, I couldn’t help but request a double-take of tubers and ask for the “2 Poutine Sampler.” Having lunch chez-Poutineville, afterall, why not try both hand-crushed and crispy sweet potatoes? Going for twice the poutine, this appetizing select also means one can taste two times the gravy – red wine and pepper sauces – in addition to a mound of oozing melted cheese curds. Combining winning pairings of mild and bold flavours, I’m an instant fan of the peppery sweet potato poutine. Equally exclusive to Poutineville, other inventive dishes include a mélange of vegetables, cheeses – Mozzarella, Swiss, and cheddar – as well as a range of sausage meats, minced beef, and pulled pork additions that contribute to the endless array of unforgettable hot potato dishes, including: “The Montrealer,” “The Hat Trick,” and the head honcho of all ‘Messieurs Patates’, “The Godfather.”Poutineville MTL 4 arr

Comparatively humble in proportion to the aforementioned starchy indulgences, I leave my plate unfinished albeit full-ly satisfied. Pleased with the service and food, every visit to Montréal should include a poutine outing. So if you’re seeking a hot meal ‘rooted’ in comfort, have no fear of carb overload and happen to be in Poutineville’s neck of the woods, now you know where to go – P.S., they’re open until 5 A.M.

© DISHFUL, 2017. All Rights Reserved.