SRC August Reveal: PheMOMenon

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