French Fridays with Dorie
Despite the appearance of this Whole Cherry Clafoutis, when an already less-than-prolific food blogger observes a posting schedule even more sparse than usual it might give off the mistaken impression that he or she has decided to pack it in and move on to other projects. This has not been the case with me.
For the last several weeks (it’s actually been months that seem like weeks) I have been working with the lovely and patient Kita (of PassTheSushi.com ) to ready Sis Boom Blog for it’s next phase of life. A phase that has me move from the relative ease, comfort (and obscurity) of Google’s Blogger platform over to the the more complicated, self-hosted confines of WordPress where the many things I have planned for this blog can be more easily accommodated.
In a perfect world these sorts of things will happen seamlessly in the night as IT and programmers technicians work tirelessly to update various templates, DNS servers, RSS feeds and email subscriber services. When you wake up in the morning you get your cup of Sis Boom I am hoping it will be waiting for your in your reader or email in box as always.
If you get your Sis Boom Blog on the blog itself (and I do recommend it!) you should notice the wonderful new thematic blog design that Kita and I have been working on these past weeks (or months) when we would rather have been cooking or writing.
As I post this Whole Cherry Clafoutis now I don’t even know how long it will be up or whether you will get it one, two, or three times. We are ‘thisclose’ from pulling the the switch which will, even then, unleash further a flurry of activity requiring us to button up said RSS and email feeds, update links, reformat posts, and more. It’s an awful lot of work for what really amounts to a labor of love (as opposed to money.)
But still, very much worth it and I hope you will agree once you see it.
So I apologize in advance to my subscribers, RSS readers, Facebook followers, and any others who you end up getting a few extra emails or notifications than they should. I know what this is like as I’ve been on the receiving end of this which makes it all the more frightening now as I attempt to do the same maneuver. So should your RSS reader display for you every single thing I have ever posted again I hope you won’t unsubscribe on a whim. Why not instead take a moment to scroll back and see how truly dreadful my photos were when I started this project?
“Whole Cherry” Clafoutis
I wish that transferring 3 plus years of blog content to a new platform was as easy to accomplish as this Whole Cherry Clafouti was to make. There really is nothing to it which was a good thing because I didn’t really have any time to eat it anyways. Keeping the pits in is supposedly how the French make it easier on themselves. I find it makes for a truly democratic dessert as it has everyone fumbling around trying to take pits out unnoticed at the table. The cherries stay plump and flavorful by doing this so why not risk it?
I didn’t need any convincing and was more than happy to leave them in.
If you tell your guests there are pits in the cherries then they will be careful when they eat it. It’s that simple. And just in case they aren’t you can do what I did and set out a stack of my husband’s business cards on the table next to it. He’s a dentist and would be more than happy to repair any cracked or broken teeth. If you have insurance, of course.
Recipe is from Dorie Greenspan from Dorie Geenspan's book Around My French Table
This is what you will need:
- 1 lb (450 g) sweet cherries, stemmed but not pitted
- 3 large eggs
- 1/2 cup of granulated sugar
- Pinch of fine grain sea salt
- 2 teaspoons pure vanilla extract
- 1/2 cup all purpose flour
- 3/4 cup of whole milk
- 1/2 cup of heavy cream
- Icing sugar/confectioners’ sugar for dusting
This is how you make it:
- Preheat the oven to 350 degrees F.
- Ensure that your oven rack is centred in the oven. Generously grease a 9 inch pie or quiche pan with butter. Place the washed and dried cherries into the prepared baking dish in a single layer.
- In a medium bowl whisk the 3 eggs until they are light and frothy. Add in the sugar and beat with a whisk for a minute or so until the sugar has dissolved. Add in the pinch of salt and the vanilla and whisk well. Add in the flour and beat the mixture vigorously until the flour is well incorporated and smooth. (Dorie makes a note here to comment on the fact that generally when incorporating flour you want to be very gentle but this recipe is the exception- use some muscle!).
- Gradually pour in the milk and cream and whisk until well incorporated. Rap the bowl against the counter to release any air bubbles and then pour the batter over the cherries in the prepared baking dish.
- Bake in the preheated oven for 35 to 45 minutes until the clafoutis is puffed up and golden brown and when a sharp knife blade inserted into the centre of the clafoutis comes out clean. If you hit a cherry, try again!
- Remove from the oven to a cooling rack and allow the clafoutis to cool to room temperature. When you are ready to serve, dust the clafoutis with icing sugar by using a fine mesh sieve.