20 July 2010

Cherry Clafoutis

Helloooooo! We're going to go ahead and pretend that I have not been completely absent for the last half a year. Let's, instead, accept the fact that I'm coming late to the party, and embrace the fact that I showed up at all!

I've been living in Washington, DC this summer, interning and generally getting lost way more often than I probably should be. The apartment that I'm living in came furnished with dishes, but they wouldn't tell me what dishes before I moved in... so I did the unthinkable. I LEFT ALL MY BAKING EQUIPMENT IN AKRON! And of course, we don't even have a baking pan other than a casserole dish. I've had to scrape, borrow, and sell my firstborn child to get any baking done here. Hence, this lovely breakfast food... Cherry Clafoutis in a casserole dish!

Kat and I FINALLY had time to talk on the phone about a week ago... and oh, boy, did we talk. I miss her, although I'm really excited that she's moving out West in a little more than a week, I also am jealous and want to be able to visit her a lot! P.S. Kat- I am buying a ticket next week. Thanksgiving for the ages!

Anyway, she point-blank told me to make a clafoutis. And because I respect my elders, I did. And it was delicious. If you don't know what a clafoutis is... I really can't help you out. It's french in origin. But I can't figure out how to explain what it tastes like other than the french like butter a lot, and cherries are delicious this time of year. And now that I'm absolutely pro at clafoutis-ing, I have a killer recipe for raspberry-chocolate clafoutis that I could probably pass off as some semblance of a breakfast food...

Glad to be back. :)

Cherry Clafoutis "Casserole"
Adapted from Sunlight Cafe

  • 1 tbsp butter
  • 1 1/2 c ripe cherries, pitted and halved
  • 1 1/3 c flour
  • 1 1/2 c milk
  • 4 tbsp sugar
  • 4 eggs
  • 1/4 tsp salt
  • whipped cream
To Make:
  1. Preheat oven to 375 degrees F. While preheating, melt the butter in the bottom of the casserole dish, and allow to spread all over the bottom of the dish. Mix 1 tbsp of flour with the cherries and set aside.
  2. Combine milk, sugar, eggs, vanilla and salt and mix until smooth. Pour batter into the casserole dish, and spoon the cherries into the batter, concentrating them near the center.
  3. Bake the dish for 35 minutes, until browned around the edges.
  4. Top with whipped cream, and serve warm.

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