Skip to content

computer love & clafoutis.

January 29, 2013

for those of you who know me & especially for those of you who have known me since high school, you know that computers are my nemeses not my passion.  i am more of a pen & paper-type girl & creating – what i cooked what i wore – has involved a steep learning curve.  that said, it has been infinitely rewarding to create something that, everyday,  looks a bit more like the picture in my mind’s eye.  and speaking of rewards, make this.  you will feel like you did something really special even if you didn’t.

P1030562

clafoutis *see note (serves 6 – 8)
butter for greasing the pan
½ lb blueberries
½ lb raspberries
4 large eggs
¾ C sugar
1 C whole milk
1 T. cognac
1 tsp. pure vanilla extract
1 tsp. pure almond extract
¾ C all-purpose flour
pinch of salt

powdered sugar, for dusting

preheat the oven to 375 degrees.

butter an iron skillet & distribute the cherries over the bottom.

in a blender, blend the eggs & sugar until frothy, about 2 minutes. add the milk, cognac, vanilla & almond; blend until smooth. stir in the flour & salt. pour the batter over the berries & place the skillet on a baking sheet in the oven.

bake the clafoutis for 10 minutes.  reduce the oven temperature to 350 degrees & bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out just barely clean (it will continue to set-up as it cools), about 30 minutes more. transfer to a rack and cool for about 20 minutes.

dust generously with powdered sugar & slice into wedges.

*clafoutis – (claw-foo-tea) clafoutis looks like a cake but has a custardy texture similar to, but different than, a flan.  was that helpful?  traditionally this not-too sweet french dessert is made with pit-in cherries as it is said that the pits impart a depth of flavor to the dessert.  i can go either way but since this is one of my boy’s favorite desserts to make, we usually go for no pits because then he can eat it faster.  for the clafoutis pictured, we used a combination of blueberries & raspberries because we were lucky enough to have just picked them – it is a flexible recipe.

Advertisements
One Comment leave one →
  1. January 30, 2013 2:40 pm

    Perfect mommy recipe – will make my girls smile! By the way, I made the steak the other night. That blob of butter sure made it decadent and yummy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What's Happening Black Oakland?

Reclaiming our right to the city

Root & Rebound

Building a Community-Based California Reentry Project

whaticookedwhatiwore

delicious food. tasty clothes.

Afroculinaria

Exploring Culinary Traditions of Africa, African America and the African Diaspora

NJ in L.A.

Food, Travel, Culture & Fashion

The Fashionista Lab

Fashion With A Spark Of Intellect

mydamnblog

delicious food. tasty clothes.

Shutterbean

delicious food. tasty clothes.

Street Etiquette

Where high fashion meets the streets

delicious food. tasty clothes.

Be Loud Be You

delicious food. tasty clothes.

My Little Expat Kitchen

delicious food. tasty clothes.

Where Did U Get That

delicious food. tasty clothes.

My Site

delicious food. tasty clothes.

This Time Tomorrow

delicious food. tasty clothes.

%d bloggers like this: