Tuesday, June 2, 2009
Sour Cherry Clafouti(s)
For Larry, Betsy, Michael, and Wendy.
As I mentioned last week, I baked this recipe because of a play I read with these four glorious people (and my husband). It was an entirely new concept for me. I've never made anything like it or (I don't think) tasted anything like it. It's sort of custard-y. It sort of has the texture of bread pudding. It was interesting.
The recipe I used is from The Martha Stewart Cookbook (which I use as a resource for lots of basics). She has some other clafoutis recipes online, but not this one, so I'm posting it here:
Sour Cherry Clafouti (some recipes spell it with an -s at the end, some don't *shrug*)
Makes 6 servings
*click here for printable version*
3 cups pitted fresh sour cherries (canned or frozen may be used)
3 tablespoons Cognac
1/2 cup sugar
3/4 cup milk
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
2/3 cup all-purpose flour
Preheat the oven to 350 degrees. Combine the cherries with the Cognac and set aside.
Butter a 9-inch glass pie plate or a fluted porcelain tart dish. Dust the bottom with 1 teaspoon of the sugar.
In a blender, combine the milk, cream, eggs, remaining sugar, vanilla, salt, and flour. Blend at high speed for 1 minute, scraping down the sides of the blender once.
Pour 1/2 cup batter into the dish. Arrange the cherries over it in an even layer and drizzle with the Cognac. Pour the remaining batter over the cherries.
Bake for 45 to 60 minutes, or until the top is puffed and golden brown and the batter is set. Serve hot or warm.
I used these canned cherries (because they are what I use in pies, and I prefer tart to overly sweet).
I liked the tartness, but if I were to make this again, I would definitely use fresh cherries. I also used Brandy rather than Cognac. It's what I had on hand and, honestly, it didn't seem like it would make much difference. I have to confess, I don't use my blender very much at all, let alone for baking, but it seemed to do the trick with the custard.
And, naturally, I made whipped cream to go with it. I mean, why not? It actually seemed like a sort of breakfast-y treat to me. Maybe it's the slight egg-y flavor of the custard, or the fruit. I don't know. But I might have to have some for breakfast tomorrow.
TGIP Rating--Sour Cherry Clafouti--UNDECIDED. It was good. It wasn't great. I may try it again with fresh cherries. It is a very easy dessert to make.
Next up: Seconda has especially requested that we make homemade ice cream this weekend. We're having family over for a BBQ Saturday night, so it seems like a good idea. But that doesn't involve baking. So...I think I'll try my hand at...cookie ice cream bowls.