POPPYSEED CAKE WITH PASSION-FRUIT CURD
For the last four years, M and I have planned the same summer getaway to Ogunquit, Maine. It’s our road trip that takes us to a place of beach relaxation and good food opportunities. It ranges from fishermen who cook up their morning haul in tiny takeout places to creative chefs pursuing serious cuisine. We revisit the same B&B and catch up on the lives of the owners and the gossip about town.
Thanks to Lon and Jessica‘s recommendations, we discovered a new restaurant—Fisherman’s Catch, a bustling lobster shack sitting by itself in a salt marsh in Wells, one town north of Ogunquit. Fisherman’s Catch serves fresh lobster rolls, clam chowder, and fried mounds of lightly battered clams, haddock, and smelts. This lobster shack is definitely worth the wait.
As for a new discovery at an old favorite, Five-O‘s Blueberry Martini captures the essence of a Maine summer. In prior years, we ordered other cocktails from the chatty bartenders and avoided what seemed to be just a tourist novelty. This year I succumbed, which turned out to be the right move. We now have a seasonal treat to add to the list of Ogunquit annual traditions.
Our last vacation meal in Ogunquit has always been at 98 Provence, which occupies a rustic country house. The kitchen’s use of local ingredients for traditional and creative dishes was impressive once again. For this year’s dessert, we ordered Passion-fruit Pot de Creme. The vibrant tartness of passion-fruit balanced perfectly with the sweet cream. Normally, I wouldn’t associate Provence with passion fruit, but it worked.
Upon our return to New York, I couldn’t get that sensation of passion fruit out of my head. So I made this mini Poppyseed Cake with Passion-fruit Curd. The citrus in the cake radiates summer, while the poppyseed gives a playful crunch to the tender cake. The passion-fruit curd recalls 98 Provence—plus, the rich curd could rival the creaminess of that dessert. I sliced each cake layer in half so I could maximize the application of the curd. You can simply leave it as is and serve extra curd on the side.
Here The Recipe POPPYSEED CAKE WITH PASSION-FRUIT CURD
Thanks to Lon and Jessica‘s recommendations, we discovered a new restaurant—Fisherman’s Catch, a bustling lobster shack sitting by itself in a salt marsh in Wells, one town north of Ogunquit. Fisherman’s Catch serves fresh lobster rolls, clam chowder, and fried mounds of lightly battered clams, haddock, and smelts. This lobster shack is definitely worth the wait.
As for a new discovery at an old favorite, Five-O‘s Blueberry Martini captures the essence of a Maine summer. In prior years, we ordered other cocktails from the chatty bartenders and avoided what seemed to be just a tourist novelty. This year I succumbed, which turned out to be the right move. We now have a seasonal treat to add to the list of Ogunquit annual traditions.
Our last vacation meal in Ogunquit has always been at 98 Provence, which occupies a rustic country house. The kitchen’s use of local ingredients for traditional and creative dishes was impressive once again. For this year’s dessert, we ordered Passion-fruit Pot de Creme. The vibrant tartness of passion-fruit balanced perfectly with the sweet cream. Normally, I wouldn’t associate Provence with passion fruit, but it worked.
Upon our return to New York, I couldn’t get that sensation of passion fruit out of my head. So I made this mini Poppyseed Cake with Passion-fruit Curd. The citrus in the cake radiates summer, while the poppyseed gives a playful crunch to the tender cake. The passion-fruit curd recalls 98 Provence—plus, the rich curd could rival the creaminess of that dessert. I sliced each cake layer in half so I could maximize the application of the curd. You can simply leave it as is and serve extra curd on the side.
Here The Recipe POPPYSEED CAKE WITH PASSION-FRUIT CURD
BERITA LENGKAP DI HALAMAN BERIKUTNYA
Halaman Berikutnya
0 Response to "POPPYSEED CAKE WITH PASSION-FRUIT CURD"
Post a Comment