CLAFOUTIS

Plum Clafoutis

HAIKU

INDIAN SUMMER

PLUMS BAKED IN CREAMY CRUST

INSTEAD OF CAKE

…almost time to make it…what my mother always baked for my birthday…

*

RECIPE

This is a traditional French Autumn dessert of halved plums baked in a creamy crust

Ingredients:

4 1/2 oz. milk

4 1/2 oz. light or heavy cream

2-3 drops of vanilla essence

4 extra large eggs

2/3 cup sugar

1 tbsp. flour

1 oz. butter, not salted

 3 to 5 large plums, stones removed and halved

2 tbsp. brown sugar

1 tbsp. cognac, optional

powder sugar to sprinkle on top dish

serve hot or warm with whipped cream

Preparation:

  1.  Preheat oven to 350 F
  2. Pour the milk, cream and vanilla into a saucepan and boil for 1 minute. Set aside to cool.
  3. Tip the eggs and sugar into a bowl and beat together until fluffy, fold in the flour a little at a time.
  4. Pour the cooled milk and cream into the egg and sugar mixture, whisk lightly.  Set aside.
  5. Place a pat of butter into your baking dish and melt in the over until foaming, remove dish and place the halved plums in a circular fashion, sprinkle the brown sugar and bake for 5 minutes.  Next, pore the egg batter over the plums and bake for 30 minutes until golden brown.  Dust with powdered sugar.

…and voila…your clafoutis is ready…Bon Appetit!

 

 

 

JOY OF COOKING

The Delicious Joy of Cooking

I love to explore a new dish at least once a week.

A Mediterranean classic – very popular in Provence using their savory tomatoes, eggplants and local herbs.

Grilled Eggplant and Tomato Salad – yields 8 servings

Ingredients

About 2 tbsp. plus 1/2 tsp. pink Himalayan salt

About 3 lbs. eggplant – choose the small sweeter ones like Indian and Asian

4 firm ripe tomatoes, cut crosswise into 1/2 inch slices – green tomatoes can also be used

About 1 cup of your favorite olive oil

1/4 cup fresh squeezed lemon juice

1 cup of mint leaves – optional

2 garlic cloves minced and cracked pepper

1 1/2 cup Feta cheese crumbled

*

How to Prepare:

Toss the eggplant and tomato slices in a flat container and drizzle with the olive oil and spices

You can either

Place them on a cooking sheet in the over for 30 minutes at 400 degrees F.

or

Place them on the grill, though it may take longer to cook depending on the grill’s heat

Let stand for a few minutes on a serving tray and sprinkle with the crumbled Feta cheese

Voila! and Bon Appetit!

PS:  this dish is excellent against oxidants and preventing cancer cells.

 

 

CLAFOUTIS

Plum Clafoutis

HAIKU

END OF SUMMER

PLUMS BACKED IN CREAMY CRUST

INSTEAD OF CAKE

…what my mother always baked for my birthday…

*

RECIPE

This is a traditional French Autumn dessert of halved plums baked in a creamy crust

Ingredients:

4 1/2 oz. milk

4 1/2 oz. light or heavy cream

2-3 drops of vanilla essence

4 extra large eggs

2/3 cup sugar

1 tbsp. flour

1 oz. butter, not salted

 3 to 5 large plums, stones removed and halved

2 tbsp. brown sugar

1 tbsp. cognac, optional

powder sugar to sprinkle on top dish

serve hot or warm with whipped cream

Preparation:

  1.  Preheat oven to 350 F
  2. Pour the milk, cream and vanilla into a saucepan and boil for 1 minute. Set aside to cool.
  3. Tip the eggs and sugar into a bowl and beat together until fluffy, fold in the flour a little at a time.
  4. Pour the cooled milk and cream into the egg and sugar mixture, whisk lightly.  Set aside.
  5. Place a pat of butter into your baking dish and melt in the over until foaming, remove dish and place the halved plums in a circular fashion, sprinkle the brown sugar and bake for 5 minutes.  Next, pore the egg batter over the plums and bake for 30 minutes until golden brown.  Dust with powdered sugar.

…and voila…your clafoutis is ready…Bon Appetit!

 

 

 

LIMONCELLO

Limoncello

HAIKU

REMEMBERING HOW

PLEASANT THIS ITALIAN

APERITIF WAS

…shared with friends…

I diverge from the recipe above:

Peel the zest of  9 lemons with a potato peeler, avoid the white part which makes bitter, put vodka and zest in a mason jar or tight cap bottle and shake well, place in a cool place for 5 days, shake twice daily to produce lemony flavor.

After the 5th day, strain and discard the vodka lemon zest, add the sugar syrup to the lemony vodka.  Keep in the refrigerator and serve cold and voila!

…outstanding taste if you like lemons!

ICY YELLOW

Yellow Mango Sorbet

A Recipe to Stay Cool

Pack diced mango pieces in blender

Add water to puree smooth

Add sugar to your preferred sweetness

Chill in freezer for up to 2 hours

and avoid a brain freeze!

…so simple to make, even with other fruits, so delicious on a very hot day…

Enjoy!

 

RED WINE

Red Wine Photograph by Ecoseasons

“Photography is the art of exposing the soul” @Paul

FREE VERSE

SO VERY FRENCH…

PINOT NOIR FIZZLING WITH A DASH OF PERRIER QUENCHES THE THIRST

ON THE SIDE IS CRUSTY FRENCH BREAD SLATHERED WITH FRESH HERB GOAT CHEESE

THIS DELECTABLE ‘GOUTE’ WAS MY GRANDMOTHER’S REMEDY FOR ANY AILMENT

…yum…my favorite aperitif  moment with a good swallow of red wine…

 

CENTURY OF CAKES

A CENTURY OF CAKES

THERE IS A HISTORY OF BAKING CAKES FOR 100 YEARS

LET’S SEE IF YOUR FAVORITE CAKE COINCIDES WITH THE TIME YOUR WERE BORN?

1910’s – VICTORIA SPONGE CAKE FULL OF STRAWBERRY JAM

1920’s – LADY BALTIMORE CAKE WITH FRUITS AND NUTS

1930’s – ORANGE CAKE DELIGHTFULLY MOIST AND CITRUSY

1940’s – CHIFFON CAKE FLUFFED AIRY WITH EGG WHITES

1950’s – GERMAN CHOCOLATE CAKE WITH COCONUT AND PECANS

1960’s – PINEAPPLE UPSIDE DOWN CAKE WITH MARASCHINO CHERRIES

1970’s – CARROT CAKE WITH SPICES AND CREAM CHEESE ICING

1980’s – MISSISSIPPI CHOCOLATE MUD PIE

1990’s – THE DOLL CAKE SHAPED LIKE A DRESS

2000’s – TRES LECHES CAKE MADE FROM THREE TYPES OF MILK

2010’s – THE NAKED CAKE FANCIFULLY DECORATED WITH LIGHT ICING

NOW, ARE YOU READY TO BAKE ONE OF THESE CAKES?  I AM!

happy baking…your scribe for love