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SRC August Reveal: PheMOMenon

Secret Recipe Club
It's time for the August Secret Recipe Club reveal. What's the Secret Recipe Club? It's a group started by Amanda of Amanda's Cookin' but recently handed off to April of Angel's Homestead. Each month, every participant is assigned to someone else's blog from which they pick a recipe - or two - to make and post, but it's all a secret until the big day. Today's the day. I always love a kitchen challenge and some culinary adventure...and meeting new-to-me foodie bloggers.

Meet Holly of PheMOMenon who writes: "So, in an attempt to keep what sanity motherhood and marriage leave me with, I am trying to conquer my world, one recipe at a time. Cheaper than therapy, and much more tasty!"

I couldn't agree more. Cooking is definitely my happy place, too.

There were so many of Holly's recipes that I've tucked away in my to-do pile. The boys really wanted to try her pan dulce. But it was her zeal for clafoutis - blueberry orange clafoutis, blackberry peach clafoutis, raspberry double chocolate clafoutis -  that really captured my interest and inspired my...

 Maraschino-Spiked Cherry Clafoutis.

Clafoutis is as easy to make as it is fun to say. Klah-foo-tee! And I had a gob of fresh cherries, so I put Dylan to work - with his cherry pitter - and whipped up some for dessert. Just a note: this is not marashcino cherry clafoutis. It's cherry clafoutis spiked with maraschino liqueur.

2 C cherries, pitted
4 eggs
1 C organic granulated sugar
3/4 C white whole wheat flour
1 C milk
2 T maraschino liqueur
2 t anise seeds
powdered sugar for dusting

Preheat the oven to 350F. Butter your baking dish(es). The amounts above gave me one 9" clafoutis and one 8" clafoutis. Spoon the cherries into the bottom of the dish(es).

Whisk the eggs, sugar, and flour together until smooth.

Add the milk, maraschino liqueur, and anise seeds. Whisk until smooth. Pour over the cherries.

Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will jiggle a bit. That's normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve at room temperature.

Holly, thanks for the clafoutis inspiration. I have some apricots and plums that might get this treatment this week. ~CMM




Comments

  1. Wow, this dish looks elegant, beautiful, and delicious! I love all the flavors in there, especially the anise. Lovely SRC choice!

    ReplyDelete
  2. Thank you for such a lovely write up! I love your twist on the recipe too! I wanted to pop by earlier but got caught up in the daily melee and had to run out the door to swimming lessons. Beautiful work!

    ReplyDelete
  3. I had Holly last month and she does have some wonderful recipes and your take on hers is wonderful, looks delicious.

    If you haven't already, I'd love for you to check out my SRC entry: Chicken Satay Noodle Salad.

    Lisa~~
    Cook Lisa Cook

    ReplyDelete
  4. This looks wonderful! Great flavor combo...

    ReplyDelete
  5. Ooohh, I've tried clafouti before so I know how delicious this must have been. Love the cherry twist.

    ReplyDelete
  6. I looooove clafoutis, and this one looks like a definite winner... love the idea of using a maraschino liqueur to enhance the cherry flavour.
    (Also, I have serious cherry pitter envy. I've been coveting that Oxo pitter for ages, but haven't found the right excuse to buy it. This recipe just might be it, though!)

    ReplyDelete

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