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Everyone knows French food is the best cuisine, and it wouldn't be right if I didn't share my favourite cherry clafoutis recipe.
You know those desserts that make you think of home? Sitting in the parlour, mama baking dessert while papa plays Allouette on the accordion.
And what is mama cooking except cherry clafoutis.
There's no cutting corners in a good Quebecois homestead. We make everything from scratch, even the custard is curdled with pure Frottage dairy. The crust you prepare the night before, lard, butter (real not margerine), sugar, flour, yeast, create a ball, wrap and set to chill. Meanwhile, the cherries (I like black Bordeaux) are marinated in red syrup and vermouth, chilled in the fridge. The next day, pull that chilled ball out, and set in a ribbed clafoutis dish and flatten down, you can even put a brick on top for a few hours. Now you prepare the custard... whisk together 4 eggs and 2 cups fresh milk, a 3rd of sugar and a touch of nutmeg and vanilla. This will take some effort, eventually though the mix starts to become stiff. You might get a cramp at this point, but don't be lazy. Then just pour that custardy goop into the crush mold, and then take those cherries and pop them in...une, deux, trois....etc. and voila. Pop it an old fashioned cast iron oven, and in a matter hours...manifique! Clafoutis so delicious the Virgin herself would come down from the Heavens and taste that cherry goodness.
You know those desserts that make you think of home? Sitting in the parlour, mama baking dessert while papa plays Allouette on the accordion.
And what is mama cooking except cherry clafoutis.
There's no cutting corners in a good Quebecois homestead. We make everything from scratch, even the custard is curdled with pure Frottage dairy. The crust you prepare the night before, lard, butter (real not margerine), sugar, flour, yeast, create a ball, wrap and set to chill. Meanwhile, the cherries (I like black Bordeaux) are marinated in red syrup and vermouth, chilled in the fridge. The next day, pull that chilled ball out, and set in a ribbed clafoutis dish and flatten down, you can even put a brick on top for a few hours. Now you prepare the custard... whisk together 4 eggs and 2 cups fresh milk, a 3rd of sugar and a touch of nutmeg and vanilla. This will take some effort, eventually though the mix starts to become stiff. You might get a cramp at this point, but don't be lazy. Then just pour that custardy goop into the crush mold, and then take those cherries and pop them in...une, deux, trois....etc. and voila. Pop it an old fashioned cast iron oven, and in a matter hours...manifique! Clafoutis so delicious the Virgin herself would come down from the Heavens and taste that cherry goodness.
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