Fabulous Friday Food
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O.K., I'll be the first to admit that the old blog hasn't had much direction to it lately. That's probably why Sitemeter hates me. Thank goodness I don't do this for a living or my children would starve!
But, hey, starve we did NOT this week. I tried a new recipe and found a real winner.
And along the way I may have found just a hint of direction for the summer-time blues. Blogging blues, that is.
For some reason I like to experiment in the summer. I like to take home foods from the French Market and just see what I can do with them. So my thought is that this summer I'll try some new recipes, or maybe dig out some old ones, and have a little bloggy fun with "Fabulous Friday Food." (Like the alliteration?)
Anyway, today I'm going to try this little experiment and see how it goes. If you tell me you like it *hint, hint* maybe I'll keep it up throughout the summer. And if you really like it *hint hint* maybe I'll add a McLinky so that others can play and find some new recipes to try while they are dealing with the summertime blues too.
I don't know. Just a thought. Let me know what you think. *hint hint*
So, on with today's Fabulous Friday Food. I might have mentioned two weeks ago that I had jury duty. Little did I know that jurors get let out for good behavior at lunchtime. Oh sure, they gave us the option to hang around the jury holdingcell room, but they also said we could go outside to smoke. For an hour. Even though no cigarette has ever touched my lips (really!), I fled.
I knew there was a Target right down the street, so I hightailed it to my favorite store. I really didn't need much other than a reprieve, so I purchased some Tide and a Martha Stewart Living magazine because nothing says while-away-the-time better than Martha.
When I got back to the holdingcell room, I started flipping through the magazine to find several--SEVERAL!!--recipes that I wanted to try. Including this one.
As luck would have it, the French Market happened to have fresh sour cherries this past weekend, so I bought some and went to town creating one of the best desserts I've had in a while. Took me right back to the streets of Paris. *sigh*
So here you go. Martha's recipe (I could never in a million years claim it) for Sour Cherry Clafoutis.
First, you make some dough.
Then you refrigerate the dough.
But, hey, starve we did NOT this week. I tried a new recipe and found a real winner.
And along the way I may have found just a hint of direction for the summer-time blues. Blogging blues, that is.
For some reason I like to experiment in the summer. I like to take home foods from the French Market and just see what I can do with them. So my thought is that this summer I'll try some new recipes, or maybe dig out some old ones, and have a little bloggy fun with "Fabulous Friday Food." (Like the alliteration?)
Anyway, today I'm going to try this little experiment and see how it goes. If you tell me you like it *hint, hint* maybe I'll keep it up throughout the summer. And if you really like it *hint hint* maybe I'll add a McLinky so that others can play and find some new recipes to try while they are dealing with the summertime blues too.
I don't know. Just a thought. Let me know what you think. *hint hint*
So, on with today's Fabulous Friday Food. I might have mentioned two weeks ago that I had jury duty. Little did I know that jurors get let out for good behavior at lunchtime. Oh sure, they gave us the option to hang around the jury holding
I knew there was a Target right down the street, so I hightailed it to my favorite store. I really didn't need much other than a reprieve, so I purchased some Tide and a Martha Stewart Living magazine because nothing says while-away-the-time better than Martha.
When I got back to the holding
As luck would have it, the French Market happened to have fresh sour cherries this past weekend, so I bought some and went to town creating one of the best desserts I've had in a while. Took me right back to the streets of Paris. *sigh*
So here you go. Martha's recipe (I could never in a million years claim it) for Sour Cherry Clafoutis.
First, you make some dough.
Then you refrigerate the dough.
After it's nice and chilled, you roll it out and shape it into a tart pan.
While the crust is baking, you pit and halve some sour cherries. (I'm always looking for any excuse to use the cherry pitter I bought at Williams-Sonoma last summer. Very fun!)
Next, assemble your ingredients for the filling. I used creme fraiche because I'd never tried it before and I wanted to try it, but you can also use sour cream.
Throw the filling together (easy, peasy), pour it into the crust, then artfully arrange the cherries on top.
When it's all finished baking, you'll have a scrumptious dessert that is elegant enough for a dinner party. Or good enough to just stand around eating with your family. But make sure you serve it with some homemade whipped cream. Be still my heart!
Enjoy!!
Sour Cherry Clafoutis
From Martha Stewart Living magazine, June 2010
For the Crusts
1 stick unsalted butter, room temperature
2/3 C. confectioners' sugar
1 large egg yolk
1 C. all-purpose flour, plus more for surface
Coarse salt
For the Filling
2 large eggs
2/3 C. creme fraiche or sour cream
1/4 C. granulated sugar (I used a little more)
1 teaspoon pure vanilla extract
Table salt
6 ounces sour cherries (about 1 1/4 cups), pitted and halved
1. Make the crusts: Beat butter and confectioners' sugar with a mixer on medium speed until smooth. Add yolk, and mix until combined. Add flour and 1/2 teaspoon coarse salt; mix until just combined. Press dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
2. Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/8 inch thickness on a lightly floured surface. Cut out six 5 1/2 inch circles, re-rolling scraps as needed. [Here's where I was a deviant--I only used one large tart pan because I didn't have 6 little ones. Sorry, Martha!] Press dough into bottoms and up sides of tart rings, patching any holes ortears. Trim excess dough flush with edges of rings using a knife. Prick bottoms of tart shells all over with a fork, and refrigerate until firm, about 1 hour. Meanwhile, preheat oven to 325 degrees.
3. Bake until pale gold, pressing down dough if puffing, about 20 minutes. Let cool.
4. Raise oven temperature to 375 degrees. Make the filling: gently whisk together eggs, creme fraiche, granulated sugar, vanilla, and a pinch of table salt. Pour into prepared tart shell(s), and carefully drop cherry halves, cut sides down, around the top of the filling. Transfer to oven, and bake until just set, 17 to 19 minutes. Let cool.
Serve with homemade whipped cream. Mmmmmm.
Sour Cherry Clafoutis
From Martha Stewart Living magazine, June 2010
For the Crusts
1 stick unsalted butter, room temperature
2/3 C. confectioners' sugar
1 large egg yolk
1 C. all-purpose flour, plus more for surface
Coarse salt
For the Filling
2 large eggs
2/3 C. creme fraiche or sour cream
1/4 C. granulated sugar (I used a little more)
1 teaspoon pure vanilla extract
Table salt
6 ounces sour cherries (about 1 1/4 cups), pitted and halved
1. Make the crusts: Beat butter and confectioners' sugar with a mixer on medium speed until smooth. Add yolk, and mix until combined. Add flour and 1/2 teaspoon coarse salt; mix until just combined. Press dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
2. Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/8 inch thickness on a lightly floured surface. Cut out six 5 1/2 inch circles, re-rolling scraps as needed. [Here's where I was a deviant--I only used one large tart pan because I didn't have 6 little ones. Sorry, Martha!] Press dough into bottoms and up sides of tart rings, patching any holes ortears. Trim excess dough flush with edges of rings using a knife. Prick bottoms of tart shells all over with a fork, and refrigerate until firm, about 1 hour. Meanwhile, preheat oven to 325 degrees.
3. Bake until pale gold, pressing down dough if puffing, about 20 minutes. Let cool.
4. Raise oven temperature to 375 degrees. Make the filling: gently whisk together eggs, creme fraiche, granulated sugar, vanilla, and a pinch of table salt. Pour into prepared tart shell(s), and carefully drop cherry halves, cut sides down, around the top of the filling. Transfer to oven, and bake until just set, 17 to 19 minutes. Let cool.
Serve with homemade whipped cream. Mmmmmm.
