Culinary Adventures with Camilla

My husband is doing a gluten-free, dairy-free experiment. So, when the boys asked for flaugnarde this weekend, I decided to give it a try with sweet rice flour and almond milk! Actually, truth be told, the boys asked for clafoutis , but I didn't have any cherries. I had a basket full of luscious, summer stone fruits. So, we went with that. And if clafoutis is made with anything other than cherries, it's a flaugnarde . This was made with a mixture of peaches, nectarines, and pluots from a local farm. Slight adaptation: I increased the liquid in my usual flaugnarde recipe as things with rice flour always seem more dry. Ingredients non-dairy butter for greasing the pan 3 C sliced stone fruit 4 eggs 3/4 C organic granulated sugar 3/4 C sweet white rice flour 1-1/2 C almond milk 2 T vanilla paste 1 T apricot liqueur powdered sugar for dusting Procedure Preheat the oven to 350F. Butter your baking dish(es). Spoon the sliced stone fruit into the bottom o...

Though I had originally planned to make cremeux for Nonna's birthday dessert, I heard - through the boys - that she wanted Tiramisù. Okay. I learned how to make this in Italy...from a woman who didn't speak English. That has to be authentic, doesn't it?!? The other thing I learned from her: use what you have...don't run out to the store if you already have something that will work. So, last night, I didn't have brandy. I used a mixture of Grand Marnier and Jenn's homemade apricot liqueur. That's definitely not traditional, but I think the flavors worked well! Layer 1: ladyfingers moistened with an espresso + Grand Marnier and apricot liqueur mixture (with a 2:1 ratio) Layer 2:  zabaglione  (4 egg yolks + 4 T organic granulated sugar cooked over a double boiler until frothy) + 4 egg whites beaten until peaks form + 1 T apricot liqueur Layer 3: 1 tub marscarpone cream + 1/3 C espresso Layer 4: unsweetened whipped cream + un...

I originally called this a 'c lafoutis ' when I called the boys to the table this morning - clafoutis 's ready!  Clafoutis is as easy to make as it is fun to say. Klah-foo-tee! But I realize now that I was incorrect. This is a  flaugnarde.  Clafoutis is a dessert that comes from the Limousin region of France and is made with black cherries; other variations are made with plums, prunes, apples, cranberries or blackberries, but those are called  flaugnarde . Since mine is made with raspberries, a  flaugnarde it is. And here's another interesting tidbit, for  clafoutis  purists, the cherries are baked with their pits intact. Also, I skipped the almonds and subbed Jenn's homemade apricot liqueur for amaretto. 2 C raspberries 4 eggs 3/4 C organic granulated sugar 3/4 C white whole wheat flour 1 C milk 2 T apricot liqueur powdered sugar for dusting Preheat the oven to 350F. Butter your baking dish(es). The amounts above gave me one 9" flaug...