Joyeux Quatorze Juillet

Translation: Happy July 14 (Bastille day)

Today seemed a fine day to make Clafoutis from the beautiful dark sweet bing cherries I bought last week. As soon as I bought them on impulse, I knew I wanted to make Cherry Clafoutis. It didn't occur to me until I came home with my cherries that I had almost none of the other ingredients I needed: no flour, no sugar, no half-and-half, no vanilla extract . . . it was really rather pathetic and a true testament to what a baker I am not.



But ingredients were purchased and Clafoutis was made using this recipe from the Simply Recipes website. I also borrowed their image, since my Bastille Day treat was not nearly so photogenic.

Cherry Clafoutis Recipe

Traditional clafoutis recipes call for using cherries with their pits still in, which are supposed to lend some almond flavor to the dish. In this recipe the pits are removed, making the clafoutis easier to eat, but you can do it either way.

Ingredients

• 2 cups of fresh sweet cherries, pitted
• 2 tablespoons of slivered almonds
• 3 eggs
• 1 cup of sugar
• 1 tablespoon of brown sugar
• 1/2 cup of all-purpose flour, sifted
• 1/8 teaspoon of salt
• 1 cup of whole milk
• 2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extract
• 1 1/2 teaspoons of vanilla extract
• Powdered sugar for dusting

Method

1 Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.

2 Whisk the eggs, sugars, salt, and flour together until smooth.

3 Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.

4 Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.

Serves 6.

I had another reason to celebrate today . . . I was offered and accepted a job. Yes, I will soon be joining the working class again. Did you hear a sigh of relief coming from the general direction of Dallas, Texas?

I figured it was reason enough to add a scoop of Blue Bell Home Made Vanilla ice cream to the top of my warm Cherry Clafoutis, in lieu of the powdered sugar–not traditionally French, but quite YUMMY ;-)