Cherry clafoutis dessert

Culinary Adventure Awaits: Embracing the Sweetness of Summer

This summer feels like an exhilarating journey! With an abundance of delightful opportunities for growth, both personal and professional, I can hardly contain my excitement. In just a month, we’ll be heading to Napa—what a treat to look forward to!

Isn’t it funny how discussing life's joys can make us feel uneasy? We often hesitate to share our bright moments, fearing we might invite bad luck by talking about them. There’s a fine line between celebrating the good and boasting, and I hope we can all find the courage to cherish and uplift our experiences. Just the other night, Alex and I enjoyed a whimsical paper airplane contest before bedtime. It truly is those little joys that bring so much brightness to our lives.

And let’s not forget about the cherries! Oh, how we’re engulfed in their splendor—a bowl of red gems, a true summer dream.. These cherries are ridiculously large, “so sweet and refreshing.” I find myself snacking on them constantly, leaving my fingers stained with vibrant juice and my meals unmade. I look back to my earlier days in New York, just seven years ago, when these precious fruits felt like a luxury I couldn’t afford. Back then, a mere handful would cost me eight dollars, and I craved cherries every single day.

Now, though, I have an abundance of these luscious fruits. Just the other evening, I felt a twinge of guilt when baking a batch of them into a Clafoutis inspired by Ceres & Bacchus. But oh, what a divine dessert it turned out to be! More akin to a thick crepe than a traditional cake, it was even better the next morning, served cold with a scoop of plain yogurt.

Unleash the Flavors: Cherry Clafoutis Recipe

Ingredients

• Fresh cherries (pitted or unpitted for tradition)
• Milk
• Flour
• Sugar
• Eggs
• Butter
• A pinch of salt

Cooking Instructions

If you’ve never ventured into the world of Cherry Clafoutis, you’re in for a delightful surprise. This is a straightforward, one-bowl recipe that truly showcases the beauty of summer's bounty. If you wish to adhere to tradition, feel free to leave the pits in; many true connoisseurs believe that baking the cherries whole brings a lovely almond flavor to the custard—an essential part of an authentic Clafoutis. While it’s common to use plums, prunes (soaked in Armagnac), apples, or blackberries in this dish, remember that those variations are technically called flognarde.