I Spoke Too Soon

11 10 2008

My internet connection has been spotty all week.  Combine that with Nick’s triumphant return, the Chocolate & Zucchini 5th anniversary party, and what promises to be the costume party of the year tonight, a week has flown by without me being able to post a single thing.  Oh, yeah, and I was working, too.  So I apologize again for the paucity of recent posts.

However, it’s my naptime (Saturdays are particularly brutal – my alarm goes off at 3:00 am), so I will leave you with this photo of a fig-reine claude plum clafoutis that I made a few weeks ago, and hope that I will be able to get some food blogging done in the coming week!

The perfect dessert to bridge summer and fall





Apricots and Ginger and Butter, Oh My!

20 06 2008

I know I just posted about clafoutis on Monday, but, as Loulou recently pointed out, it’s clafoutis season!  So maybe I’ve got clafoutis on the brain, but when I saw this month’s Royal Foodie Joust ingredients – apricots, ginger, butter – I knew that this would be the perfect vehicle to showcase them!  (This is a monthly contest hosted by Jen (aka The Leftover Queen), and it’s my first time entering, so if you are a food blogger and want to vote for me, head over to the forum and sign up.

That’s a lot of links for one paragraph!  Still here?  So apricots in clafoutis are almost a given, but what is the best way to incorporate the ginger?  I decided that adding fresh grated ginger to the batter would give the most vibrant ginger flavor. 

Grating fresh ginger

In order to enhance the flavor of the butter I went ahead and browned it.  Because who doesn’t love the nutty richness of brown butter?

Mmmm... brown butter

I also roasted the flour before incorporating it into the batter, adding to the fullness of flavor imparted by the brown butter.  I first read about this technique on Chocolate and Zucchini a couple of months ago, and have been intrigued ever since.  (Note: I did attempt the Squeeze Cookies, and they were tasty but ugly, which is why you never saw them here.)  The batter made, I set about arranging the apricots in an attractive manner in the baking dish.  They were not exactly ideal specimens, a little worse for wear after the manhandling they received at the hands of the guy selling them.  But I did my best to make them look cute for the camera.

Read the rest of this entry »





Clafoutis aux Cerises

16 06 2008

Hooray!  It\'s cherry season!

You may be wondering what I did with the rest of the cherries after only using a quarter pound in last week’s stone fruit tart.  Well, obviously some went to the noble cause of snacking (fruits are free snacks, as Nick is prone to saying).  But when I noticed that they were starting to go South I decided to make a cherry clafoutis.  This classic French dessert is often described as a thick, eggy pancake, but I’ve always considered it more of a custard.  The beauty of it, though, is in the simplicity.

Clafoutis batter

A batter of eggs, milk, sugar, flour, and almond meal is poured over fruit and baked.  Traditionally, the cherries aren’t even pitted, but seeing as I don’t care to break my teeth on my dessert, I chose to pit the cherries for my clafoutis, despite the fact that I don’t own a cherry pitter.  Let me tell you, halving and pitting 400 grams of cherries by hand is a messy undertaking.

Cherries for clafoutis

But that was the hardest part.

Read the rest of this entry »








Follow

Get every new post delivered to your Inbox.

Join 308 other followers

%d bloggers like this: