Saturday, July 20, 2013

Cherry Clafoutis

One of my favorite Michigan maps comes from American Spoon, a Michigan company that produces small batches of preserves, fruit butters and more (James Beard Awards are involved here, people). On the map along the Lake Michigan shoreline counties are listed by the major fruits produced there. My future kitchen has this poster prominently displayed on the wall. Dreamy.

All of this to say that Michigan is well endowed when it comes to fruit. Cherries have been at the farmer's markets for a few weeks now, and berries are making their way there, as are peaches. Before we know it plums, pears, and apples will be here too.

Clafoutis is a rustic French dessert that I would classify somewhere between flan and bread pudding. I think it was Michael Chiarello who introduced me to the term "clafouti" on Food Network back in the day. This Cherry Clafoutis recipe can be adapted to accommodate what's in season, or your favorite  combination of stone fruits and berries year-round. In short, I advise that you make clafoutis everything. Oh, and did I mention it's perfect way to celebrate the end of #BerryWeek?

Cherry Clafoutis
from Sweet Sugar Bean

2 tablespoons of butter
3 eggs
1 cup of milk
2 teaspoons of vanilla
3/4 cup of all purpose flour
1/4 teaspoon of salt
1/2 cup of granulated sugar
2 cups of pitted cherries

Preheat the oven to 375 degrees and melt the butter in 8-10 inch baking dish or cast iron skillet in the oven as it heats up. Beat the eggs, milk and vanilla together into an eggy batter before adding in the flour, sugar and salt. Swirl the melted butter around your baking dish covering all the sides and pour the batter into the dish, topping it off with your pitted cherries or fruit and a sprinkle of granulated sugar. Bake for about 40 minutes until your clafoutis is golden brown. Serve lukewarm. 

For more berry great (ha, get it?) recipes check out these wonderful blogs:

1 comment:

  1. I love this, Madeline! I love any great custard, but a good cherry clafouti is one of my all-time favorites. Add fresh cherries, and you can just fuhgetddaboudit... I'm in heaven! I need to source some fresh cherries and make another one soon. Very, very soon. -jeanne