Coleen Speaks is a self-made woman and NOLA -trained chef, earning her stipes at iconic NOLA venues like Emeril’s, Bluebird Cafe, and Jacques-Imo’s. Twenty years ago, Coleen launched PoshNosh Catering in Raleigh, and has since recently opened her first brick and mortar restaurant, Hummingbird, at Dock 1053 in Raleigh, a revitalized A&P warehouse that’s abuzz with new creative enterprises. Speaks and her sister Erin collaboratively manage Hummingbird and curate a companion art gallery and a hip event space at Dock 1053 while emphasizing local purveyors on the menu. Speaks’ food reflect New Orleans essentials in conversation with fresh, homemade, local fare and inventive spins on the traditional. (Don’t miss the Hummingbird Fizz, a combination of hibiscus infused vodka, Peychaud’s bitters, lime, soda, and simple syrup. Not only is it delish, pink, refreshing, $2 is donated to Now Serving.) Other favorites include gumbo with Carolina gold rice, pickled beets with cumin, ginger, and onion, and a flavorful grain bowl with quinoa, fried chickpeas, black beans, shredded cabbage, avocado, shallots, and a zhoug, a Middle Eastern spice blend. Hummingbird has taken flight, and you can follow along on Instagram and Facebook, or visit www.HummingbirdRaleigh.com.
Ricotta Fritters
Ingredients
- 3/4 cup all purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp lemon zest
- 1 cup whole fat ricotta
- 2 eggs beaten
- 2 tbsp white sugar
- 1 1/2 tsp vanilla
Instructions
- In a large steel bowl, whisk together flour, baking powder, salt, and lemon zest.
- In another bowl, whisk together ricotta, eggs, sugar, and vanilla extract.
- Gently fold flour mixture into ricotta mixture.
- Drop fritters into oil at 375 degree F using a ¾ ounce scoop and fry for 3 minutes until deeply golden brown.
- Immediately toss warm fritters in granulated or powdered sugar.
Nutrition
