|That's a lot of Manhattans.|
|The first rule of cherry-pitting club...|
My fingers are purple and my nail is shredded from picking out pits but, I don't mind...its worth all the effort and trouble in the end.
This morning, I'm making clafouti: a French dessert consisting of a custard-like pancake cooked in a cast iron skillet on a high temperature in the oven.
Having just enough milk for a few bowls of cereal for the kids (there are no guarantees they were going to even like the clafouti), I had to get creative.
The results were better than I had expected.
Instead of using up the last of the 2% milk, I dug around in my pantry and found some non-fat dry milk and I knew I had some 40% heavy cream out in the fridge in the garage.
That would have to work.
Oh Boy! Did it ever!!
I was delightfully surprised when I opened the oven after 25 minutes.
It was puffed up inches above edge of the skillet and had a nice sugar-darkened crust.
The center was firm but soft and the cherries had just started to soften and give off their juices.
It was like a cherry babinka, creme brulee and a souffle made a baby!
Not Your Usual Clafouti
- 1T butter
- 2T vanilla ext
- 6 eggs
- 1/4 cup dry milk mixed with 3/4 warm water
- 1/2 cup heavy cream
- 1/3cup sugar
- 1/2tsp salt
- 1T cherry Torrani or Kirsch or even chambord liqueur
- 3/4 flour
Preheat oven to 425°F.
Slightly warm the cast iron on the stove top for a bit to melt the butter, swirl around to cover the sides.
Crack eggs into blender, add vanilla extract and dry milk mixture and cream, along with sugar and salt. Give it a spin in the blender for a bit to completely combine.
Add the flour and blend for 1-2 minutes.
Pour into skillet and place in preheated oven for 25 minutes.
Remove from oven let cool a bit.
Then, dust with power sugar and serve. I think next time I'll add sliced, toasted almonds to the top for a little contrasting texture.
|By the way, The kids devoured it!|