Julia Child’s Cherry Clafoutis
With the damp Nova Scotia spring fading into longer, warmer days I had a sudden urge to make Julia Child’s Cherry Clafoutis. Although I wasn’t 100% sure what clafoutis was exactly, what I did know is that I love cherries, and I love them even more when they go on sale. I keep my eye on these plump shiny little red fruits from the time they make their first appearance at $10.99/lb, until around now, when they're $3.99/lb and sometimes less.
What Is Clafoutis?
I didn't really know what clafoutis was. Was it going to be like a cake in texture? A custard? A flan? A crepe? I used Julia Child's recipe for Clafoutis posted on Epicurious and mine turned out sort of like all four combined in one (cake, custard, flan, crepe) however, I will say it leaned more towards the custard / crepe side of of the fence.
Should I Pit My Cherries?
I read somewhere that if you leave the pits in your cherries, the cherry clafoutis will have more flavour when baked so I did just that (plus, I don't own a cherry pitter and I didn't feel like pitting 60 cherries by hand). The cherries baked so soft that the pits slid right out, however, be sure to mention to guests the cherry pits are in there to prevent any broken teeth! I don’t know if leaving the pits in the cherries made any real difference in flavour, but either way the cherry clafoutis was friggin’ good.
You may also like -
Dainty glazed tea cakes, with the zing of citrus and crunch of poppy seeds, make a pretty addition to your spring table for dessert.
Diana Henry’s recipe for Lemon Lavender Cake calls for dried lavender buds to be whizzed with sugar in the food processor, while yogurt and olive oil add fat and moisture. Below, I’ve got some useful tips on baking substitutions, ideas for using dried lavender, and information about cake soaks if you decide to make the recipe.
Shrimp and quinoa, with a burst of flavour from citrus, olives, and feta cheese, can add zest and zing to your desk lunch. In this recipe, feel free to substitute tofu, steak, or chicken for the shrimp.
Homemade salmon gravlax, that is, fresh salmon cured over two days in sugar, salt, and lots of fresh dill, is super simple to make, has a light and bright flavour, and comes in at a fraction of the cost of smoked salmon.
A mocktail recipe using Earl Grey tea, honey syrup, and freshly squeezed grapefruit juice, Dame’s Nectar is the perfect sipper when you don’t feel like drinking alcohol, yet want something a bit fancier than water or tea.
Combined in a casserole dish with brown sugar, spices, and a small amount of liquid for one hour at 350ºF yields supple, lightly sweetened, spiced fruit that is versatile in both sweet and savory dishes.
After a month of practically living on shortbread cookies, Quality Street chocolates, and BBQ chips, I decided it was TIME TO EAT SOME VEGETABLES. A quick, easy minestrone soup recipe fit the bill quite nicely.
A mash-up of two recipes from The Brown Eyed Baker, these dark chocolate fudgy brownies are swirled through with clementine zest-flavoured cream cheese.
I came up with the combo of rich, buttery chocolate shortbreads, sandwiched together with vanilla mint frosting, and rolled in crushed candy canes just in time for Christmas!