L'Abbaye de Saint-Benoît-du-Lac & Fromagérie

 

L'Abbaye de Saint-Benoît-du-Lac is a Benedictine monastery nestled in Québec's scenic Eastern Townships on the west shore of Lake Memphrémagog. Founded in 1912 by French monks, the Abbey is famous for its stunning Gothic Revival architecture, peaceful lakeside setting, and serene abbey grounds. The monastery, which began producing cheese in the 1940s, is renowned for its cheese-making and artisanal products, particularly it's award-winning blue cheese and aged cheeses, blending European monastic traditions with Quebec terroir, attracting visitors and gourmet lovers from around the region. Thos visiting the Abbey can also enjoy guided tours, religious services, and quiet contemplation in a tranquil natural setting surrounded by rolling hills and Lake Brome.

Entrance to the Abbey

The modern interior of L'Abbaye de Saint-Benoît-du-Lac

The inner cloisters and private walkways are used daily by the resident Benedictine community 

for silent prayer are part of the cloistered monastic enclosure

The modern Abbey Church

One of the Monks playing the organ was a real treat as we were touring the church

It's possible to have a Mass celebrated in your name or in the name of a loved one

The monks of the Saint-Benoit-du-Lac abbey have been making cheeses since 1943 

and created their first blue cheese named 'Ermite', Canada's first blue cheese

The award winning Bleu Bénédictine cheese

Frère Jacques Cheese

Mont St-Benoît Cheese, a mild cheese similar to Swiss

Cheese Cards, a firm unripened cheese made from pasteurized milk

and one of the key ingredients of Québec's signature poutine

www.abbaye.ca

Maple Bacon Beans

Recipe courtesy of Saint Benoit du Lac Abbey

Serves 4

1 lb small Navy beans

1 large white onion, coarsely chopped

2 garlic cloves, thinly sliced

1 tsp mustard powder

1/2 tsp red chile flakes

2/3 cup maple syrup

6 strips thick-cut smoked bacon, cut into bite-sized pieces

2 parsley sprigs, leaves only, coarsely chopped

Salt and freshly ground black pepper, to taste

In the morning, place the beans in a colander and rinse under cold running water to remove any excess debris. Transfer them to a large bowl and cover the beans with at least 3-inches of water. Soak the beans for 12 hours.

Just before bedtime, preheat the oven to 250°F. Drain the beans and transfer to a Dutch oven or a 1 gallon or larger heavy-bottom pot with a tight-fitting lid along with the onion, garlic, mustard, chile flakes, maple syrup, thick-cut bacon and parsley. Season with salt and pepper and cover with enough water to cover by 2-inches. Bake overnight. Wake up on a cozy holiday morning to the most comforting breakfast you’ve enjoyed in ages.

Laiterie Coaticook: Québec's Famous Ice Cream

 

Founded in 1940 by Arthur Bédard, Arthur St. Cyr, and Henri Gérin, Coaticook Dairy began as a small local distributor of pasteurized milk, chocolate milk, and cream delivered by horse-drawn carts. Just two years later, in 1942, Arthur Bédard became the sole owner, and with his sons, ice cream was introduced and quickly became the company’s signature product, made with quality 100% Canadian milk and cream, which is still famous to this day. The dairy finally passed into the hands of the Provencher family in 1976. The second generation of Provencher also marks the history of the dairy thanks to Jean and his sister Johanne who in 1989 offered new products to differentiate themselves from its competitors with ice cream logs, iced milk, cheddar cheese and goat cheese. The company which is now celebrating its 86th anniversary this year is constantly creating distinct and innovative products, including La Gourmande decadent ice creams, the festive Ice Cream Log and Maple Taffy Log. However, it's the Coaticook vanilla ice cream, its long-standing flagship product, that wins the award for the most popular ice cream in Quebec!

Laiterie de Coaticook Ltée circa 1940's

Laiterie de Coaticook workers circa 1942

Laiterie Coatiocok vintage cash register

Coaticook ice cream is made with quality 100% Canadian milk and cream

Famous for their ice cream, Laiterie de Coaticook has been a family-owned dairy since 1940

Laiterie de Coaticook is made with quality 100% Canadian milk and cream as the first ingredients

Butterscotch Ripple Ice Cream served in a handmade Sugar Cone

Banana Ice Cream in a bowl

Cherry Cheesecake and Double Chocolate ice cream in a bowl

Coaticook traditional Ice Cream Log is enormously popular at Christmas

The Maple Taffy Log

The Coaticook La Gourmande collection of decadent ice creams

laiteriedecoaticook.com

Turtle Ice Cream Dessert

Serves 12

One 14.3 oz package chocolate sandwich cookies, such as Oreos

1/4 cup salted butter melted

1 1/2 quarts Coaticook vanilla ice cream, softened

2/3 cup caramel ice cream topping

1 cup chopped pecans

1 1/2 quarts Coaticook chocolate ice cream, softened

8 oz whipped cream

Crush the Oreo cookies in a food processor. Add the melted butter and stir until well-combined. Reserve 1/4 cup of the cookie mixture and set aside. Press the rest into the bottom of a deep 9"×13" pan. Scoop the softened vanilla ice cream over the crust and smooth out into an even layer.

Drizzle the caramel topping over the vanilla ice cream and spread it out. Sprinkle half of the pecans over the caramel and cover the pan, and freeze for at least 2 hours.

Spread the softened chocolate ice cream over the caramel-pecan layer, then top with whipped cream and sprinkle with remaining cookie crumbs and pecans. Freeze at least 6 hours or overnight. When ready to serve, set it out for 10-15 minutes in order to soften it up enough to cut into squares.

Royal Tandoori Indian Cuisine in Granby, Québec

 

Proud to be the first Indian restaurant in Granby, Québec, Royal Tandoori is owned and managed by Rohit Kaushal. Specializing in traditional North Indian culinary techniques characterized by the use of clay ovens and intricate spice blends, Royal Tandoori is a gem for lovers of authentic Indian cuisine. While travelling through the Eastern Townships with great friends, we were thrilled to have discovered this sensational restaurant and enjoyed a traditional Thali lunch with samosas and naan with a couple of Kingfisher beers.

Royal Tandoori menu

Vegetarian Samosas

Saag Paneer Thali

Sensational Saag Paneer

Basmati Rice with roasted garlic

Lentil Soup

Warm Mixed Vegetables

Green Salad with cucumber and tomatoes

Garlic Naan

Lamb Curry Thali

Butter Chicken Thali

Royal Tandoori in Granby

www.royaltandoorigranby.ca

Farmhouse Buttermilk Cake with Pecans

Searching for some delicious recipes that would use up the remains of a carton of buttermilk that we purchased for Jalapeño Cornbread we made last weekend, I came across this mouthwatering Farmhouse Buttermilk Cake, and decided to try it out. To my great delight, it was simple to make and the result sensational.

Farmhouse Buttermilk Cake

Serves 12

Recipe courtesy of Café Sucré Farine

For the cake:

1/4 cup butter, very soft

1 cup light brown sugar, firmly packed

1 large egg

1 cup buttermilk

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

1 1/2 cups all-purpose flour

For the topping:

3 tbsps melted butter

1/2 cup light brown sugar, firmly packed

2 tbsp half and half

1/8 tsp salt

3/4 cup lightly chopped pecans

 

Preheat the oven to 350°F. Grease a 9" round cake pan or springform pan with at least 2-inch tall sides, with butter and line with parchment paper, then set aside. Combine the butter and brown sugar and stir until well combined — the mixture will not be fluffy at this point. Add the egg, stirring until nice and smooth.

Stir in the buttermilk and vanilla extract until well combined. Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined.

Pour the batter into the prepared pan, and bake for 30 minutes or until a toothpick inserted in the centre comes out clean and the cake springs back when lightly touched in the centre. 

During the last 5-10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the cream, pecans, and salt. The glaze will be thick, but pourable. Note, if the topping is difficult to pour, pop it in the microwave for 15-20 seconds.

After the cake has baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes, for a total baking time of 40 minutes. Remove the cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with Maldon salt, if desired and serve warm or at room temperature. The topping will firm up as the cake cools. Set the Buttermilk Cake on a serving platter or cake stand, and serve with a dollop of whipped cream for extra panache.

Auberge Ripplecove: Summer Lunch in Bistro Le Cove

 

Perched on the shores of Lake Massawippi, the Ripplecove Hotel & Spa is a haven of peace and tranquility in Quebec’s Eastern Townships, and has come a long way since its entertained fishermen and hunters on 11 acres of wooded land. History is, however, still alive in the modern hotel’s Scottish-inspired lounge, virtually untouched for decades, which has an intricately carved sideboard adorned with hunting and fishing motifs that are a tribute to the region’s heritage. highlighted in Ripplecove's Bistro Le Cove where we arrived for lunch with dear friends. 

Adirondacks looking out to Lake Massawippi

The award-winning Ripplecove wine cellar holds 4,000-5,000 bottles of fine wines and spirits, 

honored with the prestigious "Award of Excellence" from Wine Spectator

Le Salon Vert at Auberge Ripplecove is a landmark common room reflecting the property's rich past

The wood and stone bar in Bistro Le Cove 

Fresh cut flowers in the Auberge Ripplecove lobby

Bistro Le Cove luncheon menu

Domaine Bergeville Le Blanc Brut 2024

Domaine Louis Moreau Petit Chablis 2024

Bowl of mixed olives

Potage Parmentier, a luxurious potato and leek soup garnished with with Louis d'Or olive oil, 

pommes allumettes and crème fraîche aux fine herbes

Tartare aux Saumon with cucumber, radishes, fresh dill and sour cream

garnished with red vein sorrel

Les Bobines Smoked Trout Gravlax with Birch Syrup Vinaigrette,

with chicory, radishes, red vein sorrel and brioche croûton

Burger de Boeuf AAA with tomato, bacon, cheddar, frites and salad

Ripplecove Executive Chef Vincent Levasseur

ripplecove.com