Posts Tagged ‘Easter’

Worth the Wait – Ricotta Polenta Pie

April 19, 2009

Ricotta Polenta PieThe first thing I noticed was how flaky and light the pie crust was.  I picked up a flake and tasted the sweetness.  This was going to be good and sure enough it was.  The recipe in Gourmet magazine is usually enough to get your attention but this was worth the wait from Easter Saturday.

My first piece of this flaky, delicious pie

My first piece of this flaky, delicious pie

I expected a cheesecake like consistency but the filling was less dense when I cut pieces for Donna and me.  As I cut, the crust flaked again providing opportunities to pre-test the crust – a good sign from any pie.  The slices revealed  the ricotta and polenta filling as well as pieces of apricots I forgot were in the recipe.  

Donna hates polenta so her excitement for the pie was not as high as mine. She was willing to try a piece for me so we both went in.  For both of us, we tasted a lemony cream filling that was very satisfying and surprising (at least to Donna).  The pie had a nice mixture of lemony filling, bits of apricot and that flaky sweet crust.  As I ate mine, crumbs accumulated on my plate more testimony of the flaky crust but I mopped them up with the filling ensuring nothing went to waste.

Ricotta Polenta Pie

Ricotta Polenta Pie

So far the Ricotta Polenta Pie has created the most interest on this blog and it was worth the interest. For your own adventure with the Ricotta Polenta Pie visit the Crossroad Bake Shop

Crossroads Bake Shop on Urbanspoon

Local Bakery makes Gourmet Magazine

April 14, 2009

One of my guilty pleasures every month is reading Gourmet and Bon Appetit cover to cover. These magazines feed my food addition with all kinds of recipes, food photos, restaurant reviews and food destinations.  One of the features every month in Gourmet is the “you asked for it” section, where readers write in to request recipes of food they were served in restaurants, special locations or at events.  The April issue gives the recipe for Ricotta Polenta Pie from the Crossroads Bake Shop in Doylestown, PA – that’s just seven miles away from me and luck would have it I had to be in Doylestown that day.  The recipe sounded great and off I went to Doylestown to get car maintained and hunger fixed.  Confusing my priorities, I got the car maintained first and arrived at the bake shop a little after 3 pm to find most of their baked goods sold including the Ricotta Polenta Pie.  It seems the locals had already made the pie an Easter favourite, they came early and despite the extra number of pies the bakery made due to Gourmet they bought all the bake shop had made.  Undaunted by the locals attempts to prohibit me from enjoying the pie I reserved one for this coming weekend where upon you readers shall read of my tasting the famous Ricotta Polenta Pie.Gourmet Magazine Ricotta Polenta Pie

Despite bear shelves at the bake shop, I did manage to walk away with a small Key Lime pie.  The Key Lime pie was a great stop gap for time being.  The light buttery graham cracker crust was a wonderful contrast to the tarty  and smooth Key Lime filling.  The sweet delecate meringue on top completed the combo of textures and flavours to make it a perfect piece of Key Lime pie.  So if the Crossroad Bake Shop’s Key Lime pie is so good and their Ricotta Polenta pie is famous, next weekend is going to be good.  Take care.

Yumm

Yumm

Crossroads Bake Shop on Urbanspoon

Crossroads Bake Shop -812N Easton Road, Doylestown, PA 18901 – 215-348-0828

Easter Feast

April 14, 2009

Since Easter and Passover often fall very close to each other many families are celebrating with food.  Our weekend feast started Saturday night when I cooked lasagna.  I love making this layered pasta dish and have been doing it for years.  Saturday night’s version was a little different because I used ricotta cheese infused with basil as the middle cheese layer.  It turned out well as I hope the photo shows.  I matched the lasagna with some pretty straight forward garlic bread. Saturday Evening - Easter Feast

Sunday morning was bunch time even if it was just for Donna and I.  I made Eggs Benny with rosemary hash browns and Canadian bacon.  Donna loves my hash browns as I kick them up with rosemary, thyme and oregano plus some yellow onions and a little clove of garlic.  I grilled the Canadian bacon lightly and placed them over the hash browns instead of classic English muffins.  The poached eggs topping the bacon were covered by hollandaise sauce.  An extra couple of pieces of Canadian bacan and a tomato slice finished the plate.  We made tea and toasted with mimosas making our Easter Bunch special.Eggs Benny, rosemary hashbrowns and Canadian bacon.  Fruit, mimosas and hot tea

 

For Easter Supper we made a spiral ham with a sugar clove glaze, potato scallop and green beans.  This was our first spiral ham for Easter as we usually have turkey.  I am not a big ham fan but the ease of the spiral ham and Donna’s love of ham made me want to try it this year and boy was I glad.  The ham was moist and delicious with a nice mixture of textures and sweet and salty.  The subtle rich potato scallop made with a basic béchamel sauce and roasted in the oven.  Donna put a nice layer of cheddar cheese on the top towards the end of the cooking time making a nice cheesy crust on top.  The combination of ham, scallop potato and veg is a classic and a great conclusion to our Easter Weekend Feast

Spiral Ham with sugar glove glaze, potato scallop and green beans

Happy Easter and Good Eating to Everyone.