Sunday, July 28, 2013

Cherry Clafoutis for #SundaySupper


Many years ago, we lived in a beautiful old home in Paris.  This one, in fact.  We were visiting friends this week and I stuck my camera up over the gate to get a photo.


But what I really wish I could show you is the back garden.  It wasn’t as large as the front but its walls were covered with red climbing roses and it was shaded by the generous branches of an immense cherry tree.  During the summer, we would feast on sweet red cherries till we couldn’t eat any more.  We made pies and jam and even cherry bounce, a sweet wine of sorts.  We froze them in baggies.  We gave them to neighbors.  We shared them with friends.  Indeed, we were amply blessed.  For me, cherries ARE summer in Paris.  And forever after, everywhere, cherries MEAN summer.  And vice versa.

When I first saw the theme of this week’s Sunday Supper - farmers’ markets and local food - I was disappointed that I wouldn’t be able to take part.  In Dubai, the markets are closed for the summer.  With daily highs that can soar to above 46°C or 114°F, no one wants to sit outside to sell anything.  And, as you can imagine, customers would also be scarce.  I was delighted when we ended up with a week in Paris visiting friends, while my dear husband attended to his work-related reasons for the trip.  Yay!  Parisian markets are the best!

My friend's neighborhood market.  Look at all those cherries! Mine came from right here.
I've added a bunch of market photos at the bottom of this post, for anyone who is interested. 








And, since summer means cherries, there was no question about what I would buy at the market.  My friend and I were discussing the possibilities for a recipe because we thought it needed to be something French and she said, “Clafoutis.”  I replied, “Exactly what I was thinking.”   Great minds.  And when an American and a Scotswoman in Paris are cooking French, whom else could we turn to but Julia Child?  This recipe is from her first book, Mastering the Art of French Cooking.  Julia will never steer you wrong.

Ingredients
Butter for greasing the pan
1 1/4 cups or 295ml milk
1/3 cup or 75g sugar
3 eggs
1 teaspoon vanilla bean paste
1/8 teaspoon salt
1/2 cup or 63g flour
15 oz or 425g fresh sweet cherries
1/3 cup or 75g sugar
Powdered sugar or heavy cream for serving, optional

Method
Preheat the oven to 350°F or 180°C and prepare your baking pan by buttering it liberally.


Pit your cherries.  If you don’t have a cherry pitter, simply tape four toothpicks together and use them to push the pit though from the stem end and out the bottom.  Your hands will look like you killed someone but the cherry juice does wash off with just a little staining.  Do protect your clothing, which will not be as fortunate.





In a blender or liquidizer, blend the milk, the first 1/3 cup or 75g sugar, eggs, vanilla, salt and flour.  I used the hand blender since it’s easier to clean, but I must confess, its measuring vessel was a bit too full and I had to blend veeerrry carefully not to spill.  Just listen to Julia and ignore my photos.  Use the blender.



Pour a 1/4 inch or 2/3cm layer of the batter in your buttered baking dish.


Bake in the oven about 5-7 minutes or until the batter just sets in the pan.  Jiggle the pan to check.  Remove from the oven and scatter your cherries evenly over the batter.


Sprinkle on the second 1/3 cup or 75g sugar.



Pour on the rest of the batter.



Bake for about 45 minutes to an hour or until the clafoutis is puffed and golden and a knife plunged in the center comes out clean.


It falls again after just a few minutes but still tastes the same so don’t worry.



Sprinkle with powdered sugar or drizzle with heavy cream and serve warm.


Enjoy!

Sunday Supper Movement


Our host for this week’s Sunday Supper is T.R., who keeps a gluten-free kitchen over at No One Likes Crumbley Cookies.  T.R. has also chosen to use cherries this week so he obviously gets what summer is about.  I’ve always liked him.  Now I like him more.  Go on over and have a look, because you are going to like him too!  And while you are at it, check out all the other wonderful recipes we have for you this week from fresh summer produce and farmers’ markets.

Appetizers & Salads
Soups & Sides
Entrees
Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement


Marché du Pont de l'Alma

Here are a few photos of the market.  And you might have guessed I didn't buy just cherries. :)  The wonderful produce is hard to resist.

























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41 comments:

  1. Stacy, I wish I was walking up and down that market! Cherries for me mean summer too, probably my favorite fruit. And I have clafoutis on my mind ever since I missed posting about it a few weeks ago with a group. I want a piece now!

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  2. The market pictures are wonderful and I must make the Cherry Clafoutis!

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  3. Oh my what a market! It makes me want to buy a plane ticket and head to Paris today. Getting fresh cherries there for a clafouti is a good excuse as far as I'm concerned.

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  4. Oh my gosh! Your clafoutis looks incredible! Love how fluffy it got! Love the FM pictures too! Now I need to go to the FM today!!

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  5. Thank you and you must! It was pretty tasty.

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  6. I know, right, Renee?! One of my favorite places in the world.

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  7. It was spectacular when it came out of the oven, Jen. Sad that it has to fall but that's just the way it is. You can't eat it fast enough.

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  8. I wish I were too, Paula! It's always a wrench for me when I have to leave Paris.

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  9. Is it obvious that we're all GREEN with envy that you got to shop in a Paris farmers' market??? Your clafoutis looks amazing!!!

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  10. This looks incredible! The entire market just looks spectacular.

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  11. There are so many things I want to say I hope I remember it all! First, thanks for the tutorial on how to make a clafoutis because while I've seen them and they look good, I didn't understand how they were made. Then, the pictures of the markets - just beautiful and shady and wonderful! Some of those veggies are incredible large! Holy Kamoley! Grapes the size of our plums, tomatoes the size of small cantelopes - lucky lucky lucky!

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  12. Blessed, blessed, blessed, Kelli! I know how fortunate I am. The vegetables are indeed beautiful. Which is just as well because the rules of French market etiquette don't allow the customer to choose. The vendor will choose for you, bag it up, weigh it and hand it over. Do not touch the fruit or you might get scolded. Learned that one the hard way many years ago. On the other hand, they are very helpful. For instance, my friend wanted some cantaloupe and the gentleman asked her if it was for that night or later. And chose two good ones, ripe enough to fit our needs. Full service!

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  13. That's why I shared all the photos, Liz. And next time I go to Paris another friend who owns a little wine bar has promised to take me to Rungis, just the largest food market in the world!
    http://www.rungismarket.com/en/rouge/secteurs_activ/index.asp
    I can hardly wait!

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  14. I've only had clafoutis once and it was FABULOUS! I can't imagine how amazing it is with local fresh produce too

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  15. What a perfect place to make clafoutis - I am so jealous! But I'm glad it meant you got to join in - and you did so in such style!

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  16. Your neighborhood market looks amazing!! And so does your clafoutis. It's a perfect frame for those beautiful cherries had to pick from.

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  17. Stacy, I'm weeping because I still haven't been able to make my dream of going to Paris come true. Your photos of the market are gorgeous. You should've climbed over the gate at your old home and gotten pics of the backyard ;) I'm sure the current owners would understand! I'm so glad you're in Paris and have all of those incredible cherries at your fingertips. This clafoutis looks amazing. I made one last year and wasn't too happy with it. I should try your recipe instead.

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  18. No, no, no, Nancy! No weeping allowed! This post and its photos were supposed to bring you joy! As for the backyard, I did consider ringing the doorbell but it just would have been awkward to explain. I've never tried a Julia Child recipe that we didn't enjoy. Are you a fan of eggs? Because it is very eggy and perhaps that's what put you off. I know my mother would not have like it because she is not a fan.

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  19. Thank you, Susan! Truly, I could eat bowls of cherries without even thinking about making something. But the clafoutis was a treat.

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  20. Thanks, Katy! I got so excited when I realized I could participate too.

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  21. It was lovely, Sarah. And best of all, I got to shop and bake with a dear friend.

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  22. I haven't been to a Parisian market yet but after seeing your amazing photos I think we need to hit one up next time we go over to France.

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  23. French markets are amazing. Thanks for the tip about the cherry pitter - I'll definitely be using toothpicks instead of my fingers! This looks like a lovely recipe. x

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  24. Oh my gosh, I laughed out loud about you using the immersion blender instead of the blender in that tiny little cup thing. I try to get away with using the immersion instead of regular blender all of the time, and let me tell you....it turns out pretty messy sometimes :) I love this clafouti! Cherries here in Michigan have been outstanding this year, so I can't wait to give this recipe a try.

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  25. Oh that market looks fantastic - and that cheesecake? I would have had to buy a slice I think. I'm always doing the same thing with my stick blender and smoothies - too lazy to wash out the big mixer but then I always seem to end up making more mess which is just dumb.
    Your clafoutis looks lovely and I bet tasted all the better for being made in Paris.

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  26. Oh! I so miss France. This recipe brings me there quite nicely though.

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  27. This looks delicious! Cherries always make a great summer treat. I'm so jealous you got to shop at the amazing Parisian market!

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  28. I love cherries this market looks like it has some of everything!

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  29. It surely did, Cindy. From fish to meat to baked goods to fruit and vegetables. And more! There was even a stall selling kitchen utensils. Heaven!

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  30. Thank you! There's just nothing better than a sweet summer cherry, is there, Isabel?

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  31. I go every chance I get, Jane. There's something special about Paris.

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  32. I know, right, Nancy?! We were strolling past when the stall lady removed the cheesecake from the display case and cut a big piece for other customers. When she went to the other end of the stall to collect their money, I slipped in behind and stole that photo. It was such an amazing cheesecake that I could not resist!


    As for the clafoutis, it tasted all the better because I got to bake and eat it with one of my best friends in all the world. :)

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  33. Yeah. I do these things all the time and regret them. You'd think I'd learn. Glad to hear that I am not the only one, Lori!

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  34. Thank you, Emma! If you are going to pit a bunch of cherries, it would probably be easier to buy a cheap cherry pitter. They look rather like a garlic press, but with a circle on one side and a pokey thing on the other. In a pinch, though, the toothpicks worked fine.

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  35. You've been to France and missed the markets?! Laura, Laura, Laura, that must be rectified the next time for sure!

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  36. That's the thing about kitchen things sometimes - you just NEVER learn :) You always think "Oh, this time it'll be fine. It won't be a huge mess." hahahahaa.

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  37. That looks STUNNING! And what a great tip with the toothpicks! AND I want to visit!

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