Skip to main content

Triple Cherry Clafoutis with a Kick #KitchenMatrixCookingProject

Today is our final January post in our year-long project that I'm calling the Kitchen Matrix Project, after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. I'm very excited about the dishes and the bloggers who are joining me. Next month, Wendy at A Day in the Life in the Farm picked the recipes. I can't wait to follow along with her choices.

This week, I picked 'Clafoutis + 3 Ways' for the group which means we could make Cherry-Pistachio Clafoutis, Peach Clafoutis with Star Anise, or Mango Coconut Clafoutis...along with any variations or adaptations that we needed or wanted.

But, first, I'm going to be a little bit of a stickler on terminology. You wouldn't expect anything else from me, right? 

Clafoutis comes from the Limousin region of France and is traditionally made with black cherries; all other variations - made with plums, prunes, apples, cranberries, blackberries, peaches, and mango - are called flaugnarde. And here's another interesting tidbit, for clafoutis purists, the cherries are baked with their pits intact. The pits, when heated, supposedly impart a unique flavor to the custard-like batter. My cherries are pitted so...not traditional. But I did use cherries, so it is a clafoutis.

The Other Clafoutis

Triple Cherry Clafoutis with a Kick

I decided that I liked Bittman's variation with star anise and cayenne which he used with the peaches, but I wanted to make a clafoutis, so I melded together two of his recipes. And because Jake and I are not eating sugar this month, I skipped the sugar in Bittman's recipe and added in vanilla extract, some cherry liqueur, and a dash of ground cinnamon, too. In addition to the pistachios, I added dried cherries for another texture.

The boys' responses: (1) It's not sweet enough and (2) If you were trying to make a spumoni with the cherries and nuts, it didn't really work. Turns out they didn't like the dried cherries or the pistachios. time I'll stick to the fresh cherries and the liqueur.

  • 1 pound cherries
  • 3/4 C heavy cream
  • 3/4 C milk
  • 1 t pure vanilla extract
  • 2 T Luxardo cherry liqueur
  • 3 large eggs
  • 1/3 C flour
  • 1 t ground star anise (I first tried this with a mortar and pestle, but ended up using an electric coffee grinder)
  • 1 t ground cinnamon
  • pinch or two of cayenne
  • 1/4 C dried cherries
  • 1/4 C raw pistachios


Destem and pit the cherries. Preheat oven to 350 degrees F. Place cherries in the bottom of a buttered baking dish (I used an 8" square pan and a larger ramekin). 

In a blender, combine remaining ingredients and process until smooth. 

Pour the batter over the cherries and scatter with dried cherries and pistachios

Bake until batter is set and the clafoutis is browned on top, approximately 40 minutes. Let cool for at least 10 minutes before slicing and serving.


  1. Very interesting take on this recipe! I Love the addition of the Luxardo!

  2. I went with cherry as well, pitted. I didn't realize tradition called for unpitted nor that cherries were mandated. Thanks for the info.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas