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Weekends in a French Kitchen: Clafoutis


Weekends in a French Kitchen (click to read about the project: here) launched this month.  And if you're game, I'm including affiliate links to the cookbooks at the bottom of the post. Yesterday I posted from Daniel Boulud and Dorie Greenspan's cookbook. Today I'm sharing a dish from Mimi Thorisson's A Kitchen in France: A Year of Cooking in My Farmhouse.

Special thanks to the project organizers: Alice of A Mama, Baby and Sharpei in the Kitchen, Christy of Confessions of a Culinary Diva, Tammy of Telling Stories from Chez Nous, and Emily of Blue Bungalow. What a fun, fun project they have designed. Join us.

This week's selection from Mimi Thorisson's A Kitchen in France: A Year of Cooking in My Farmhouse is Clafoutis. You'll find this recipe on page 135 of the A Kitchen in France: A Year of Cooking in My Farmhouse...we will not be posting the actual recipes on our blogs.


Clafoutis and My Thoughts...
Before a couple of years ago, I've never made, or even heard of, a clafoutis. This dessert comes from the Limousin region of France and is traditionally made with black cherries. Mimi titles her recipe 'Cherry Clafoutis' but that's a bit redundant. Other variations that are made with plums, prunes, apples, cranberries or blackberries are not clafoutis; those are called flaugnarde.

And here's another interesting tidbit, for clafoutis purists, the cherries are baked with their pits intact. Mimi does that, too! The pits, when heated, supposedly impart a unique flavor to the custard-like batter.

This is a delicious, easy summer recipe that is part of our summer sweets repertoire. Enjoy.

Comments

  1. I left the pits in, too! I like how they also help hold the shape. Delicious!

    ReplyDelete

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