Skip to main content

Makrut Lime-Kissed Clafoutis #ImprovCookingChallenge


Welcome to the August 2020 Improv Cooking Challenge. This group is headed up by Nichole of Cookaholic Wife. And I haven't been very consistent, but I love the idea of the group, so I will try to be better in the coming months.


The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: cherry and lime. Here's what the crew is sharing with those ingredients...


  • Vodka Cherry Limeade by Making Miracles
  • Filipino Crema de Fruta by Pandemonium Noshery
  • Makrut Lime-Kissed Clafoutis by Culinary Adventures with Camilla
  • Cherry Lime Bourbon Smash by Cookaholic Wife
  • Cherry Lime Rickey by A Day in the Life on the Farm
  • Lemon Cherry Muffin By Sneha's Recipe


  • Makrut Limes

    First a little about my lime, a Markut lime. It's not your 'run of the mill' lime...and it looks like a little green brain, doeesn't it? I do have to wax nostalgic about these fruits. Have you ever used a Makrut lime? Here's a brief intro to the limes - when I used to call them 'Kaffir' limes until I discovered there is some controversy about the name 'kaffir'. Not being an Arabic speaker, I can only accept what I am reading. Apparently 'kaffir' means 'infidel' or 'non-believer'. And it's largely used as a slur.

    Okay, enough said. A lime by any other names...well, they are still as aromatic, unique, and gorgeous as before. But I now call them by their religiously-neutral name!

    Makrut Lime-Kissed Clafoutis

    Cherries are just coming into season here, so this was the perfect time to make a clafoutis. It's one of my favorite cherry desserts. And 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. In addition to the lime, I added in a sprinkle of anise seeds and a splash of cherry liqueur for more flavor.

    • 1 pound cherries
    • 3/4 cup heavy cream
    • 3/4 cup milk
    • 1 teaspoon freshly squeezed (Makrut) lime juice (use whatever you have!)
    • zest from one organic (Makrut) lime (use whatever you have!), approximately 1 teaspoon
    • 1/2 teaspoon anise seeds
    • 2 Tablespoons Luxardo cherry liqueur
    • 3 large eggs
    • 1/3 cup flour


    Destem and pit the cherries. Preheat oven to 350 degrees F. Place pitted 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. 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.

    Comments

    1. I have seen quite a few pits in v. pitted debates, and they sometimes get heated. I remove mine too, they ruin the experience for me. For the added flavor I add some mahalab powder, which is ground cherry pits anyway.

      ReplyDelete
    2. I love the food lessons I get when I visit your blog! The green brain limes and non-traditional pitted cherry clafoutis looks / sounds amazing. What a wonderful flavor combination!

      ReplyDelete
    3. I think I'll leave out the pits as well. You need to preserve some of those limes for use at halloween.

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    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

    #comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

    As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

    Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

      This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh