Clafoutis Part 2
Am I allowed to post the same thing twice in one month,
or will I be arrested by the food blog police?
I will take my chances.
You see I had no choice but to make another cherry clafoutis, this time a different recipe, because my friend Martha dropped off 5 lbs. of freshly picked cherries from her property in upstate New York.
Her lovely 81 yr old German mother in law picked them just for me!
She washed them and removed the stems too..........(you'd think she could've pitted them for me too!). Thank you Elfriede!
These were not ordinary cherries. In fact, in all of my life, I've never tasted a cherry quite like this.
Every single one was dark red, heavy with juice, and sweet.
I was never a big cherry fan until now.
This is what cherries are supposed to taste like.
What to do with 5 lbs. of ripe cherries?
Make more chutney and another clafoutis.
I liked the recipe I made last time, but in case you haven't made this recipe yet, I am giving you another chance.
This one is from my latest purchase, A Platter of Figs. Written by the head chef of Chez Panisse in Berkeley, who lives in California 6 mos. of the year and Paris the other half.
This one was more like an eggy pudding because it uses 6 eggs vs. the 3 eggs from the first recipe I made.
I also made this one in a more traditional 12" cast iron skillet, which made it a more rustic presentation.
The other difference in the recipe was that David's recipe called for 2 cups of brown sugar, the other recipe used white sugar. I think today's clafoutis was more like the traditional French recipes, but I loved them both.
I was very proud that I made my first clafoutis last month, and when I mentioned it to a French woman I was doing an appraisal for, her response was "Big deal, it's crepe batter poured over fruit, anybody can do that".
Cherry Clafoutis (make one already!!!): recipe from A Platter of Figs
2 lbs. of ripe cherries, pitted (have fun!)
1/4 cup of sliced almonds
2 cups of brown sugar
2 tbsp flour
1 1/2 cups of whole milk
1/4 tsp almond extract
splash of kirsch (I omitted this)
Grease a 12" cast iron skillet or gratin dish with butter. Lay your cherries on the bottom of the pan and sprinkle the almonds over the fruit.
Mix the batter and pour over the fruit.
Bake in a 375 oven for 40-45 minutes. The middle will be wiggly when you take it out of the oven. It will set. Wait about 30 minutes before serving.
Because of the amount of eggs used, I would like this better served for brunch.
You can make the batter the night before and just pour it over the fruit.
"Anybody can do that!".