CLASSIC FRENCH DESSERT, CLAFOUTIS

There are several reasons why I love to make clafoutis - first, as they say "back in the day" it seems to me that custard type desserts were much more prevalent than they are today. Both of my grandmothers made custard and my paternal grandmother made a simple bread pudding almost weekly.  Another reason is because this dessert sings of summer and fresh fruit, also, it is SO simple to make and most of all it is just darned good.  Does not need ice cream or whipped cream or any other accouterments, it stands alone, maybe with a little dusting of powdered sugar.  Also, as desserts go it is pretty low-carb.

Over the weekend I made the classic cherry clafoutis and took some to my grand-children and grandson Heath loved it and I told him I would make him one.  His sister on the other hand (the culinary discriminate that she is, said "not so much, might be good with strawberry.") So hoping to please them both (their brother likes strawberries so I think he will be pleased) I made a strawberry clafoutis.

Choosing fruit: Purists say a clafoutis should only be made with cherries and with the pits left in.  Myself, personally I don't like the idea of breaking dental work and teeth of my guests and also not so easy to teach wee-ones manners when you serve something that requires you spit out the pits. Strawberries, raspberries and other berries like blackberries and blueberries are good not things like peaches and nectarines - too much liquid in the fruit.

This is what 80z of fresh strawberries looks like.  If you cannot find fruit stand berries or have your own berries try purchasing organic strawberries.  The regular strawberries seem to be a race for who can make the biggest berries and they are hollow in the middle and really have no taste.  These little organic berries are sweet, ripe and have a real strawberry flavor. I picked these up at my local grocery store.

The most time consuming part of this recipe - hull, wash and cut in half the strawberries.

Place the berries in a plastic bag with 2t of cornstarch and give them a good shake and place on the bottom of your buttered (or sprayed with butter spray) ceramic dish.

Out of the oven, ready to cool and put in the fridge until delivery tomorrow.

Strawberry Clafoutis Recipe:

Preheat oven to: 375°

8oz sweet strawberries
2 t cornstarch
3 eggs, room temp
1/2 cup AP flour, preferably King Arthur
1 tsp vanilla extract
1/4 tsp almond extract
1/2 cup sugar, preferably Bakers Sugar
1 1/3 cups whole milk

2T sugar for sprinkling on the top

Toss the berries in a plastic or paper bag with the 2 tsp cornstarch and then place them cut side down in a buttered ceramic dish.  Then mix all the other ingredients (I use an immersion blender), pour over the fruit and sprinkle with the 2T sugar, place in the oven for approximately 45-55 minutes. A knife in the center should come out clean.

May be eaten warm or cold, if cold sprinkle with a little powdered sugar.

COOKS NOTE:  After making this and before delivery I took a little bite out to taste and I hope my little grand-daughter likes this and that her brother is not disappointed that it is not cherry.  I am with the purists (except for the leave in the pit part) clafoutis should be made with cherries - sweet cherries, recipe is the same with the following exceptions:

Instead of 8oz strawberries, use 1 1/4 pounds, pitted sweet cherries and not necessary to dust the cherries in cornstarch which makes it even easier.

I have also made the clafoutis with dark morello cherries in light syrup from Trader Joe's - just drain them really well and they worked great even though morellos' are sour cherries they are quite good in clafoutis and you do not have to pit them.

The best is fresh sweet cherries - a paper clip is a good way to pit them - put on an apron and go outside to pit them.

Resource

Porcelain pan, Revol USA 647708 Les Naturals Round Cake Pan, Cream
Strawberries, farmers markets, grocery stores

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