Skip to main content

Weekends in a French Kitchen: Clafoutis


Weekends in a French Kitchen (click to read about the project: here) launched this month.  And if you're game, I'm including affiliate links to the cookbooks at the bottom of the post. Yesterday I posted from Daniel Boulud and Dorie Greenspan's cookbook. Today I'm sharing a dish from Mimi Thorisson's A Kitchen in France: A Year of Cooking in My Farmhouse.

Special thanks to the project organizers: Alice of A Mama, Baby and Sharpei in the Kitchen, Christy of Confessions of a Culinary Diva, Tammy of Telling Stories from Chez Nous, and Emily of Blue Bungalow. What a fun, fun project they have designed. Join us.

This week's selection from Mimi Thorisson's A Kitchen in France: A Year of Cooking in My Farmhouse is Clafoutis. You'll find this recipe on page 135 of the A Kitchen in France: A Year of Cooking in My Farmhouse...we will not be posting the actual recipes on our blogs.


Clafoutis and My Thoughts...
Before a couple of years ago, I've never made, or even heard of, a clafoutis. This dessert comes from the Limousin region of France and is traditionally made with black cherries. Mimi titles her recipe 'Cherry Clafoutis' but that's a bit redundant. Other variations that are made with plums, prunes, apples, cranberries or blackberries are not clafoutis; those are called flaugnarde.

And here's another interesting tidbit, for clafoutis purists, the cherries are baked with their pits intact. Mimi does that, too! The pits, when heated, supposedly impart a unique flavor to the custard-like batter.

This is a delicious, easy summer recipe that is part of our summer sweets repertoire. Enjoy.

Comments

  1. I left the pits in, too! I like how they also help hold the shape. Delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce