Thursday, July 4, 2013

Summery Dessert Recipe (Cherry Clafoutis)!

Happy Fourth of July! Thanks to all the scores of ya who came by the stand today! We were in high gear, making sure all had that delicious sweet corn and enough tomatoes, cheese and basil for all the caprese salads eaten today. We continue to be open through the weekend!

You can't go wrong with cherries. Or raspberries. Or blackberries! Above was a 4th of July treat I made simply for myself using bing and rainer cherries. Dang- I should've added blueberries to go with the red, white and blue theme..

Here's a quick recipe that is delicious warm or cold. You can dress it up with powdered sugar or whipped cream. You can eat it plain for breakfast! Point is, Julia knows where it's at. 

Julia (Child's, of course) Clafoutis:
(hardly adapted)

serves 6-8 
1 1/4 cups milk
1/3 cup sugar
3 eggs
1 T vanilla
1/8 tsp salt
1/2 cup flour
3 cups cherries, pitted (or SIW raspberries, blackberries, black raspberries, etc.)
1/3 cup sugar
powdered sugar

Using a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7-8 cup lightly buttered baking dish/casserole. Place in a preheated (350) oven until a film of batter sets in the pan (maybe 5 mins?). Remove from heat and spread the cherries evenly over the batter. Sprinkle on the 1/3 cup of sugar (I use way less with sweet fruit!). Pour on the rest of the batter. Bake for about 45 min-1 hr until puffed, golden brown and a knife inserted in the center comes out clean. 

Optional: serve with sprinkled powdered sugar or a dollop of whipped cream (though it's delicious without).

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