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    Cherry Clafoutis

    Posts: 14,831
    in Off Topic
    Never heard of clafoutis, but the pic on Serious Eats looked so good, I couldn't resist. I did not use the egg for this, but it would be easy enough... 50 minutes indirect at 350°. 

    Desserts are tough for me because of my dietary restrictions. This one has some butter in it, but sodium level is good so I had to try. The crust wasn't crispy/flaky like a normal pie crust, unfortunately. Wasn't like a cake either. It tasted great though, just a little soft. I had some while it was still warm. Looking forward to trying it after it is room temp and then, I'll refrigerate and try it that way. A very simple recipe. I even made scratch whipped cream. :)






    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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    Comments

    • Posts: 17,629
      OMG that looks sinfully good :clap: 
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 10,458
      Holy Moly Micheal that looks awesome. Thanks for posting it.  

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 872
      WOW that looks great mmmmmmmmmmm
      Trenton ON 1 mbge for now
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    • Posts: 35
      Thanks for posting this.  I had seen the reference on Serious Eats, and book marked it to try.
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    • Posts: 14,831
      Thanks, guys. It was pretty tasty. And you won't find a simpler recipe.

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 79
      Zite turned up that SE post for me, too. There's another recipe in the Cooks Illustrated that just showed up yesterday. That one doesn't mention adding Kirschwasser, though, so it can't be as good. ;-)
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    • Posts: 8,524
      Great timing, cherries are just about ready....I think these are best warm, they settle a bit when cold. Don't think it is right but we always called them cherry flans, I think it is a flan type batter. Have bookmarked the recipe, thanks. 
      BTW - do you use a whipping syphon for the "scratch" whip cream? They are great. 
      Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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    • Posts: 3,865
      edited June 2015
      That looks like deep dish cherry pizza.  I would like to try it with blueberries.
      NOLA
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    • Posts: 14,831
      Skiddy, I've never heard of a whipping syphon so no, I didn't use one.  Sometimes I use a mixer, but for this, I just used a whisk. Doesn't take long.

      Was still nice and whipped creamy this morning too.

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 18,459
      Man O man!  That looks fantastic. Love cherries. 
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    • Posts: 14,831
      edited June 2015
      This one looks better, :) Put together a bit differently, assorted fruits (frozen before adding). Shorter bake time too. Plus, the guy is French. =)



      https://www.youtube.com/watch?v=sVzUxirvCyw

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 2,814
      Cook's Illustrated did one of their make overs for this dish in this month's issue.  Seems to be the season for cherry clafouti.
      Southeast Florida - LBGE
      In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
       
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