Clafoutis

Cherries, cherries, cherries!

We love them! The rich, sweet taste in combination with the right texture! They just want to be eaten, one after the other. So what better summer dessert than Clafoutis?
Fresh, small, black or dark red cherries are the best for Clafoutis. Don’t use anything canned or jarred.
Clafoutis is made with milk and eggs, so in a way familiar to Crè­me Brûlée and Far Breton. But in case of Clafoutis you only need to whisk and wait for it to bake in the oven. That’s all.
There are many recipes for Clafoutis, some with cold milk, some with hot. Some use milk and cream, others just milk. We use warm milk because you get a better feel for the consistency, but cold milk will also do the job.
Some add Kirsch and others add Vanilla. We can’t see the benefit of adding Kirsch when using tasty cherries. Vanilla is distracting, so not recommended.

Another decision to make: use whole cherries or pitted ones? Not removing the pits is less work (obviously) and it reduces the risk of a soggy Clafoutis. The pits contain amygdalin, a toxic compound that can also be found in almonds, apple seeds and apricot stones. Amygdalin tastes like almonds. In this recipe we pit the cherries and compensate for the lack of almond flavour by adding almond flour.
If you decide to pit the cherries, make sure you remove all of them!

Finally, yes, you can replace the cherries with fresh apricots, berries, peaches or prunes. Then it’s called a Flaugnarde. But nothing as tasty as Clafoutis made with fresh cherries!

What You Need

  • 2,5 dl of regular Milk
  • 2 Eggs
  • 30 grams of plain Flour
  • 10 grams of Almond Flour
  • 20 grams of Sugar
  • 500 grams of Cherries, pitted
  • 10 grams of Butter

What You Do

Pre heat the oven to 180° Celsius or 350° Fahrenheit. Whisk together the eggs, plain flour, almond flour and sugar. Bring the milk almost to a boil. Stir the milk into the mixture. Butter a large, shallow baking dish, add cherries to the dish and make sure the bottom is nicely covered with cherries. No need to have two layers of cherries. Pour the mixture over the cherries. Bake (lower third of the oven) for 20 minutes, add a few dots of butter, continue baking for another 20 minutes or until the clafoutis is golden. Leave to cool for 60 minutes or so, this will enhance the taste. clafoutis should be served luke-warm. You could decorate the clafoutis with icing sugar, but it’s not essential.

Quail with Pruneaux d’Agen and Bay Leaf

Fond Memories

Many years ago we enjoyed dinner at a restaurant called Auberge des Seigneurs in Vence, France. The menu included classic dishes such as blue trout, chicken, tian and tender lamb cooked on a spit before an open fire. Ah, Madame Rodi, we fondly remember those evenings, Monsieur Tim and your infinite hospitality.
One of the items on the menu was quail with prunes and bay leaf. Since that day we love our quails! They have a delicate taste, with a nice touch of fattiness. For some reason the meat goes very well with strong flavours like bay leaf, black olives, sage et cetera.
Make sure the quail is sufficiently fat and not frozen. We prefer it if the head is still attached because it allows you to use the skin of the neck, after having removed the head and the spine.
Buying Pruneaux d’Agen could be a challenge, but other prunes will be fine too, provided they are moist and tasty.

Wine Pairing

At the Auberge we enjoyed the red Rimauresq Classique, A.O.P. Côtes de Provence – Cru classé. In general a red wine will go very well with the quails, provided it comes with a bit of fruit and it is not too complex. It should balance with the sweetness and nuttiness (prunes, pancetta) of the dish and the beautiful smell of bay leaf.

What You Need

  • 2 Quails
  • 50 grams of Pancetta
  • 2 Bay Leaves
  • 6 Pruneaux d’Agen
  • Olive oil
  • Butter

What You Do

Clean the inside of the quails with kitchen paper and remove anything that’s left. Check the skin for feathers and hollow shafts. Cut 4 pruneaux and the pancetta in smaller bits and mix together. Now stuff the quail with a bay leaf, then the mixture and finish with a pruneaux. Use kitchen string to close the quail. Pre-heat your oven to 220° Celsius (430° Fahrenheit). Put the quails in a skillet with olive oil. Put some butter on top of the quail. Make sure the breast is downward facing. This way the fat will go towards the breast, making sure these are nice and moist. Put in upper half of oven. After 10 minutes turn the quails, label fat over the breast and after another 10 minutes your quails should be ready and golden. Remove from the oven and let the quails rest for 10 minutes.
Remove the kitchen string and serve with seasonal vegetables from the oven.

 

 

Clafoutis: A Summer Classic

Cherries, cherries, cherries! We love them! The rich, sweet taste in combination with the right texture! They just want to be eaten, one after the other. So what better summer dessert than Clafoutis?
Small, black or dark red cherries are the best for Clafoutis. We used very taste Dutch cherries, but these can be a bit oversized (but so tasty!). Don’t use candied cherries, Maraschino or anything canned or jarred.
Clafoutis is made with milk and eggs, so in a way familiar to Crè­me Brûlée and Far Breton. But in case of Clafoutis you only need to whisk and wait for it to bake in the oven. That’s all.
There are many recipes for Clafoutis, some with cold milk, some with hot. Some use milk and cream, others just milk. We use warm milk because you get a better feel for the consistency, but cold milk will also do the job.

Some add Kirsch and others add Vanilla. We can’t see the benefit of adding Kirsch when using tasty cherries. Vanilla is distracting, so not recommended.

Another decision to make: use whole cherries or pitted ones? Not removing the pits is less work (obviously) and it reduces the risk of a soggy Clafoutis. The pits contain amygdalin, a toxic compound that can also be found in almonds, apple seeds and apricot stones. Amygdalin has the taste of almonds. In this recipe we pit the cherries and compensate for the lack of almond taste by using some almond flour.
If you decide to pit the cherries, make sure you remove all of them!

Finally, yes, you can replace the cherries with fresh apricots, berries, peaches or prunes. Then it’s called a Flaugnarde. But nothing as tasty as Clafoutis made with fresh cherries!

Here is what you need:

  • 2,5 dl of regular Milk
  • 2 Eggs
  • 30 grams of plain Flour
  • 10 grams of Almond Flour
  • 20 grams of Sugar
  • 500 grams of Cherries, pitted
  • 10 grams of Butter

Pre heat the oven to 180° Celsius or 350° Fahrenheit. Whisk together the eggs, plain flour, almond flour and sugar. Bring the milk almost to a boil. Stir the milk into the mixture. Butter a large, shallow baking dish, add cherries to the dish and make sure the bottom is nicely covered with cherries. No need to have two layers of cherries. Pour the mixture over the cherries. Bake (lower third of the oven) for 20 minutes, add a few dots of butter, continue baking for another 20 minutes or until the Clafoutis is golden. Leave to cool for 60 minutes or so, this will enhance the taste. Clafoutis should be served luke-warm. You could decorate the clafoutis with icing sugar, but it’s not essential.