Clafoutis is by definition a seasonal baked desert of French origins using fresh black cherries. My Clafoutis (clafouti) recipe uses frozen cherries as these are available year round and so is no longer confined to be a seasonal desert. Clafoutis was among one of Monet's favourite deserts.
- 600 g Cherries frozen, 1 bag
- 125 g Flour all purpose or pastry
- 150 g Sugar superfine
- 2 Eggs
- 100 ml Milk
- 8 g Vanilla sugar 1 sachet
- 1 tbsp Butter softened, for greasing pie dish
- 1 pinch Salt
Add flour to a medium sized bowl
Add 50 grams of the sugar, the vanilla sugar and a pinch of salt, then stir to combine
Add milk to a small bowl and break the eggs into the milk
Scramble the eggs and milk with a fork until well blended
Add egg and milk mixture to flour and whisk to obtain a smooth pancake like batter
Preheat oven to 180°C
Grease the pie dish with the butter
Place the strained cherries into the pie dish in a single layer
Pour the batter evenly over the cherries
Sprinkle 50 grams of the sugar evenly over the top of the pie
Bake for 45 minutes
Add the remaining 50 grams of the sugar to the sauce pan with the cherry juices
Simmer on low heat until all the sugar is dissolved and he juices have reduced and thickened to a fairly thick syrup (think honey)
Set aside to cool
Drizzle artistically over servings of Clafoutis and serving dish
If cherries are in season, by all means use about 500 grams of fresh cherries with stems removed and pitted, although leaving the pits in is permissible and, according to tradition, even desirable as it is said to enhance the flavours and aromas of the Clafoutis. Alas, in that case serve this dessert with a warning and, please, no cherry pit spitting contests 🙂
In any event, use black cherries if available.
If using fresh cherries you will not have the juices to make the coulis. Of course you can always take a handful of cherries, turn them into a puree with a blender and strain out the juices to make the coulis.
The original source for this recipe came from the book “The Monet Cookbook – Recipes from Giverny” available from Amazon.
Truite Amandine or Trout Fillets with Almonds is a fairly regular dish in our house. It’s easy to make, light fare, looks and tastes great and lends itself as everyday dinner as well as for entertaining.I typically use whole almonds and slice them myself. I like having a bit of skin on the almonds for colour as opposed to using store bought ones that are just plain white.
Trout Fillets Amandine aka “Truite Amandine”
The recipe below is for 2-3 people, depending on the size of the fillet. Use 2 fillets if you are feeding more or if the fillets are small, use one per person.Make sure you serve a nice glass of white to go with that. I might suggest a Riesling of Cabinet quality.
- 1 large trout fillet 250 g (8 oz), skin on
- 1 shallot finely sliced into rings
- 6 almonds roasted and sliced or a small hand full if store bought sliced
- 1 sprig of fresh dill or 1/2 tsp of dried parsely or thyme make suitable substitutes, finely chopped
- 1 tbsp (15 ml) lemon juice
- 1 tbsp butter
- Salt and pepper to taste
Preheat you stove to 180°C (350°F)
Thoroughly wash the fillet in cold water, then pat dry
Prepare a piece or pieces of aluminum foil large enough to hold the fillet and butter them so the fillet doesn't stick
Place the fillet on the foil skin down
Dowse fillet with lemon juice to your taste
Sprinkle dill over fillets
Spread shallots over fillet
Distribute almonds over fillet
Add some salt and pepper to your liking
Bake in the oven for 15 minutes (adjust time to your oven and your liking)
Finish on broil for 2 minutes or until you get a nice looking colour 🙂
Serve immediately with sides of your choice, e.g. rice, asparagus or what ever green is in your fridge
The actual French name for this torte is “Tarte normande aux pommes”. This has to be one of my all-time favourite recipes for making “Apple Pie”.Of course the people of the Normany would know how to do this really well because apples is one of the main agricultural products they produce. Think Calvados while you’re at it.
Apple Torte Normandie
An exquisite apple torte using finely sliced apples, ground almond and honey.
- 250 g Pastry dough preferably all butter pastry dough
- Butter for the mold spring form
- 60 g Butter liquified
- 60 g Sugar
- 60 g Almond ground
- 1 Egg yolk
- 1 tbsp Heavy cream whipping cream
- 2 tbsp Honey lavender if you can get it
- 3-4 Apples ripe and firm cooking, e.g. Mac’s, Gala, Imperial etc.
- 1 tbsp Turbinado sugar
- 1 tbsp Apricot jam or puré
Preheat oven to 200 °C
Grease the spring form with butter
Roll out dough and line the spring form
Refrigerate for 30 minutes
In a glass mixing bowl, melt the butter and then beat in the sugar with a hand mixer until you get a nice creamy mixture
Add the egg yolk and keep mixing vigorously
Add the almonds and the cream, continuing to mix until well combined
Remove the spring form from the fridge and using a fork, evenly puncture the bottom of the dough
Spread the honey over the bottom
Add the almond mixture and spread evenly over bottom
Peel, quarter and core the apples
Slice the apple quarters into very thin wedges, about 3 mm on the outside
Arrange apple slices in 2 concentric circles starting on the outside and overlapping sliced about 5 mm.
For the middle, you can place a half an apple scored to look like it’s sliced or use any remaining slices to fill in the middle as you wish
Sprinkle top with Turbinado and slide into the oven
Bake for 15 minutes, then reduce the temperature to 180°C and continue baking for another 40 – 45 minutes or until you achieve a lovely colour
Remove the torte from the oven and let cool off a bit
Remove the torte from the form finish off by carefully brushing the torte all over with the apricot puré or jam
The spring forms I use are “Wilton Excelle” in 24 cm (9″) or 26.7 cm (10″) size as per below.