Still in recovery mode from the week-long Portland food coma (props to the so-named blog for the very apt description) caused by our BFFs visit (see previous post), we settled in on the couch last night with soup, a crusty baguette and chocolate zucchini bread from Rosemont Market. I can’t say enough good things about Rosemont Market and I have yet to make a pilgrimage to the flagship store out in the avenues! I’m saving that trip for a pick-me-up on a dreary December day.
The delightful little East End shop is so chock full of goodies that it alone can supply us with fresh produce, smoked meats, HoneyMaker Mead (more on Maine Mead Works soon), baked goods and cheese (try the triple-cream Kunik for a splurge) for weeks on end.
While the Guinness cake, pies, cupcakes and cookies all deserve their due, it’s the chocolate zucchini bread that has become a household favorite. While Thomas, a Rosemont guru, advises frying up a slice with butter (seriously), I think Adam has hit on the best way to prepare a thick hunk of the loaf.
Crumble a two-inch thick slice into a shallow bowl, pour a generous amount of cream over it and nuke it in the microwave for 60 seconds at half power. The result rivals a chocolate molten cake. Divine!