CH Runners
Not Running => Food => Topic started by: Natasha on June 25, 2019, 11:00:03 AM
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Didn't witchypoo post a recipe for this some time ago? I have some cherries and need a quick snack for a get-together...
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softened butter
1 1⁄4 c milk
6 T granulated sugar
2 T kirsch or chambord
1 T vanilla extract
6 eggs
pinch of salt
3⁄4 c flour
3 c cherries, pitted or unpitted
powdered sugar
oven at 425°. grease a pie plate with butter; set aside. whisk together milk, sugar, liqueur, vanilla, eggs, and salt. add flour and mix until smooth.
arrange the cherries in pie plate in a uniform layer. pour the batter over the cherries. bake until a skewer inserted into batter comes out clean and a brown crust has formed on top and bottom, about 30 minutes. dust with powdered sugar.
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Thank you, sounds great. The only liqueurs I have are grand marnier and limoncello; those wouldn’t be good substitutes for the liqueur, would they?
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witchypoo's is probably tastier, but Julia Child's recipe does not use liqueur:
https://www.epicurious.com/recipes/member/views/julia-childs-clafoutis-1270672
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That one might be better also because it uses less eggs and I’m making another eggy dish. Have you made it?
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That one might be better also because it uses less eggs and I’m making another eggy dish. Have you made it?
yes, it's my go-to recipe for clafoutis... but I don't always do the par-bake with the small amount of batter before adding cherries, only if the cherries are heavy
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Thank you, sounds great. The only liqueurs I have are grand marnier and limoncello; those wouldn’t be good substitutes for the liqueur, would they?
i would just omit the liqueur.
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I've made a blueberry one and loved it.
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it's a flaugnarde if it's made with blueberries (this is one of my tiny pet peeves - clafoutis is made with cherries).
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I made it and it was good. My favorite thing is how easy it was... wow! The hardest part was pitting the cherries, and that only took a few minutes.
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I made it and it was good. My favorite thing is how easy it was... wow! The hardest part was pitting the cherries, and that only took a few minutes.
I usually leave the pits in and just warn people... I have a possibly irrational belief that like skin-on-bone-in meat, the taste is better when cooked with the pits...
but yes, extremely easy dessert
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i also find it tastes better if one leaves the pits in the cherries.
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I'll try it with the pits next time. And I'll try witchy's recipe for comparison. :)
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it's a flaugnarde if it's made with blueberries (this is one of my tiny pet peeves - clafoutis is made with cherries).
what if it is made with peaches? :panic: