I came into the kitchen this afternoon in a frowning funk over my less than successful sewing attempts. More on that later.
I realized four things:
1) I've never eaten clafoutis.
2) I don't know how to say clafoutis. Clah-FOOH-tee? Foux du fafa.
3) I happened to have all the ingredients handy, according to the recipe in my Joy Of Cooking* (except for the cognac).
4) I needed a Win and it might as well be a high-calorie, sweet, custardy Win.
Aren't those pretty eggs? My friend Tracy keeps chickens and I love the variety of colors and shapes the eggs come in. One day I'll be cool like Tracy.
*The gift that just keeps on giving, Robyn. My most useful cookbook by far.
I also realized I could use a cherry pitter. My thumbnail is sore from prying out a million and a half cherry pits.
The finished product right from the oven (Win), before a coating of powdered sugar. The smell in the kitchen was a big payoff too.
Now, like any good southern girl I've made and put away a lot of fruit cobblers, but this is a different animal because of the eggs. Just as simple to make, but it's less like a gushy cake and more like a firm custard with cherries. I recommend eating it warm (with maybe a little extra sugar and some heavy cream splashed on if your sewing project is not going well). Remind me to give you my easiest fruit cobbler recipe ever sometime.
Never heard of that before. Looks like it was worth the effort!
ReplyDeleteGrandma G, if you like cherries and custard you should try it. Besides pitting the cherries, the effort was pretty negligible. I plan to have another helping of Win before I go to bed.
DeleteI have no idea where this recipe come from in the world! But wherever they make it, I love them! It looks delicious, and my room almost got cherry scented! Thanks for sharing! :-)
ReplyDeleteGreenDotCreations, according to my Joy Of Cooking, we may all thank the good folks in the Limousin region of France for this recipe! :-)
DeleteLOL - "Foux du fafa"
ReplyDeleteIn other news, this looks amazing. I made homemade pizza today. Pounded that down like there was no tomorrow. I don't have Joy of Cooking, but I am now intrigued.
It's a wonderful resource. It is all in black and white with no photos, but it is absolutely chock full of information and classic recipes.
Deletenicely done,
ReplyDeleteThe French eat it chilled most often ut I wonder if it should be warm. My grandma manages to have the sugar in the fruit all gooey and caramelized... yum!
I think it's quite a bit more nutritious than a cobbler because of the eggs, we also don't put in a lot of sugar so it feels more like a meal of eggs and milk!
Hey, Juju, your grandma is a clafoutis expert I'm sure (mmmcarmelized sugar, wonder how she does that?), but I just can't like it chilled. I have to warm it, soooooo good. But I don't really love any pie or cake chilled, I prefer them all warm. And sweet. I even put a bit of extra sugar on top of mine. Yes, the eggs definately make this more filling. Guess what I had for breakfast this morning? :-)
DeleteJoy of cooking is the smartest cookbook in the world. I am pretty sure it says that somewhere on the title page. And that looks delicious!
ReplyDeletepinksuedeshoe, I concur. And it is delicious. Make some! (After midnight tomorrow)
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