Dada’s ravioli a labor of love
Q: We recently went to a restaurant called Dada and had the Butternut squash with thyme sauce. It was so delicious. Is there a way I could get this delicious recipe? Thank you. — Liz S., Fort Lauderdale
A: The butternut squash is actually used in the filling that executive chef and partner Bruce Feingold prepares for his ravioli napped with thyme cream at Dada restaurant (52 N. Swinton Ave., Delray Beach; 561-330-3232; subculture.org/dada). Feingold put this pasta dish on the menu in 2002, two years after Dada opened in the historic Tarrimore house circa 1924.
The made-from-scratch ravioli is a labor of love. Feingold played with different garnishes through the years, but the base recipe remains the same. He imagines there would be significant pushback if he made any drastic changes. To simplify the recipe for home cooks, I substituted wonton wrappers for the homemade pasta. Feingold also suggests packaged pumpkin ravioli for the culinary challenged, or if you’re in a pinch for time.
He and his team are already throwing ideas around for their 20th anniversary celebration.
“It’s going to be a big one,” he said. “It feels like we were just planning our 10th, and now we’re coming on two decades. It’s hard to believe.”
For those looking to be pampered on May 13, Dada is offering a pop-up Mother’s Day brunch from 11 a.m to 3 p.m. Expect a few items off the regular dinner menu in addition to a special menu with dishes such as crab benedict, quiche, and Taylor ham and egg scramble (a nod to his New Jersey roots). Bartenders will also be slinging specialty cocktails to toast Mom. Reservations are strongly suggested.
Check out their website for a complete calendar listing of live entertainment and other weekly events like Burger & Mojito Madness Mondays, when you can snag $5 burgers and $5 mojitos, in a variety of flavors, after 9 p.m.
Q: Since our return in November to Florida from Maine, I bought glazed apple fritters and am hooked on them. I love cooking. Is it possible that you might be able to get the recipe for me? I believe one company that makes them is Archer Farms. Thank you! — Connie Hughes, Fort Lauderdale
A: Apple fritters are a mashup of two favorite treats: apple pie and doughnuts. That’s a win-win in my recipe book. The Archer Farms brand refers to Target’s food label. The recipe I am sharing differs slightly from Archer Farms but is easily changed based on preferences. Since it is not a yeast dough recipe, I think you’ll be surprised by how fast and easy the fritters are to make.
Overly sweet treats do not appeal to me, so I start with Granny Smith apples. I like their tart taste profile and firmness, which makes them ideal for baking.
Check out my “Tip of the Week” for other apple baking suggestions.
Most recipes call for peeled apples, but I like keeping the peel on. It requires less prep time, and many vitamins are just below the skin. Not to mention the fiber loss. Buttermilk adds tenderness and a slight tang.
The last difference is substituting a final dusting a confectioners’ sugar for the glaze. While it may not be traditional, it all goes back to the sweet thing. Just wait for fritters to cool slightly so it doesn’t melt. You can also roll in cinnamon sugar, but you’ll want to do this while they’re still hot so the sugar sticks.
I’ve included a glaze recipe for those who want to replicate the Archer Farms recipe. Nutrition information per serving