Culinary Adventures with Camilla

We discussed and debated this morning and just couldn't agree. You can call it a  clafoutis  if it's made with cherries; if it's made with any other type of fruit, it's a  flaugnarde . This was made with a mixture of cherries and wild blueberries. So...what do you think it should be called? Is this a  Flafoutis  or a  Claugnarde ? Whatever you call it, it's dairy-free, gluten-free, and all kinds of delicious. Ingredients non-dairy butter for greasing the pan 3 C fruits (I used 2 C cherries and 1 C wild blueberries) 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 cherry liqueur powdered sugar for dusting Procedure Preheat the oven to 350F. Butter your baking dish(es). Spoon the fruit into the bottom of the dish(es). Whisk the eggs, sugar, and flour together until smooth. Add the milk. vanilla paste, and liqueur. Whisk until smooth. Pour over the fruit. Bake for 45-50 m...

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...

I have seen several desserts like this around the blogosphere recently - some with blueberries, some with pears. But they are all calling this a 'c lafoutis. ' Klah-foo-tee! They look delicious. However, it is actually a  flaugnarde.  Clafoutis  is a dessert that comes from the Limousin region of France and is made with black cherries. Only cherries. Other variations are made with plums, prunes, apples, cranberries or blackberries, but those are called  flaugnarde . Since mine is made with fresh strawberries, a  flaugnarde  it is. And here's another interesting tidbit, for  clafoutis  purists: the cherries are baked with their pits intact.  Ingredients 2 C fresh strawberries, destemmed and halved 4 eggs 1/2 C organic raw turbinado sugar 3/4 C white whole wheat flour 1 C milk 2 T Chartreuse powdered sugar for dusting Procedure Preheat the oven to 350 degrees F. Butter the baking dish. I used an 11" round. Lay the strawber...

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...