Summer Fest Part 2 with a clafoutis

By Mélanie, on Monday, August 10, 2009

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Today, we are celebrating two events :

- I am happy to announce that the "baby sister" of this blog is created! As I told you, this new blog is not at all about culinary experiences. I've often regretted not to know the city I live in better. So I'm going to visit Paris, take pictures, and every day, photo by photo, you'll be able to visit with me. During the week-ends, it will be more relaxing with beautiful sceneries of the French countryside, that my friend Claire will be sharing with you. The blog's name is Country and the City, and I hope you'll visit regularly. Tell us if you like it!

- Back to the kitchen, and this is the second week of the Summer Fest 2009. This event is "a four-week celebration of fresh-from-the-garden food: recipes, growing tips, even tricks for storing and preserving summer’s best".
The co-creators of this event are : Maragret from A Way to Garden, Matt Armendariz of Mattbites, Jaden Hair of Steamy Kitchen, and Todd and Diane of White on Rice Couple, with guest appearances from Shauna and Daniel Ahern of Gluten-Free Girl, Simmer Till Done’s Marilyn Pollack Naron, and Paige Smith Orloff of The Sister Project.


This week is (almost was, as, once again, I'm waiting for the last days to finally post these!!)dedicated to stone fruit.

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Now, I'm not sure cherries are considered as stone fruits... I've never heard of a "stone fruit" category in France, but they have stone, they are in trees, so I hope it's right... At least there are some peaches in the recipe too.

In our garden, we have had difficulties with stone fruits. I love spring time, when the apricot tree and the cherry tree are blossoming. They have these small pale pink and white flowers, and when the wind blows, it looks like it's snowing. Just for that, it is worth having them. But, as you can see, our cherry tree is not very prolific. The roses climbing in the tree is much more!

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Fortunately, our local producer has lots of cherries, including Montmorency cherries, which are more on the sour side than the regular ones. They are perfect to include in this almond clafoutis.

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Summer fruit clafoutis
For 4 individual clafoutis

1 pound summer fruits (cherries, apricots, peaches...)
2 eggs
3 Tbsp butter, melted
1/2 cup milk
1/2 cup whipping cream
1/4 cup sugar + 2 Tbsp
3 Tbsp flour or cornstarch
1/3 cup almond flour
1/2 tsp vanilla extract

Grease the 4 ramekins with butter and sprinkle with a tablespoon sugar. Arrange the fruits inside.
Preheat oven to 350°F.
In a bowl, mix together the eggs with the sugar and the vanilla extract. Add eggs and butter. Add and mix in half flour, then cream. Add remaining flour and milk. Make sure there are no lump.
Pour on the fruits and bake for 40 minutes. Five minutes before the ending, sprinkle with the remaining tablespoon sugar.
Serve warm or at room temperature.

Clafoutis aux fruits d'été
Pour 4 clafoutis

500g de fruits (cerises, abricots, prunes, pêches)
2 oeufs
35g de beurre fondu
13 cl de lait
13 cl de crème liquide
50g de sucre + 2 cuillères à soupe
20g de farine ou de maizena
60g d'amandes en poudre
1/2 cuillère d'extrait naturel de vanille

Beurrez 4 ramequins et saupoudrez avec une cuillère de sucre. Disposez les fruits dans ces 4 plats.
Préchauffez le four à 180°.
Dans une jatte, fouettez les oeufs avec le sucre et la vanille. Ajoutez les amandes en poudre et le beurre, puis alternez avec la farine, le lait et la crème en mélangeant à chaque fois pour éviter la formation de grumeaux.
Versez cet appareil sur les fruits et faites cuire 40 minutes. Cinq minutes avant la fin de la cuisson, saupoudrez d'une dernière cuillère de sucre.
Servez tiède ou à température ambiante.

13 commentaires:

Jennifer said...

What a wonderful thing, your sister blogging too, off to check it out :)

The 4 week festival sounds so fun!!!! I wish they had something like that here.

These individual clafoutis look and sound SO good! I love that you used almond flour in them!

Lone Acorn said...

The clafoutis looks so delectable. I checked your other blog too. Looking through your pictures I do felt that I am seeing France from the eyes of a common person like me.

Justin said...

i really love these photos

Cakebrain said...

what wonderful pictures! Your clafoutis looks gorgeously delicious! and you are right...it is a stone fruit! You're so lucky to have a cherry tree. I wish I did!

somecallmemom said...

What do you mean by the ingredient "our cornstarch."

Mélanie said...

Sorry, I misspelled that, it's flour OR cornstarch. I've corrected it, thank you

Karine said...

J'adore les clafoutis et le tien semble excellent! Merci beaucoup de partager ta recette!

Zenchef said...

J'adore les clafoutis! Oh la la.. il est magnifique. Le seul probleme c'est que j'en ai pas a me mettre sous la dent et mon estomac en gargouille d'envie. Hmmm. Que faire? :)

Colloquial Cook said...

Mélanie, dis donc, je viens de me rendre compte que tu n'es pas dans mon bloglove! C'est nul, je change ça dès que je rentre chez moi :-) et pis je vais faire un tour sur ton nouveau blog (tu as abandonné celui-ci?)

Le cheval ailé de Claire said...

Le clafoutis aux cerises, c'est vraiment mon petit pêché mignon ! Et pourtant je suis pas gourmand, en tout cas pas pour le sucré ! Mélanie, est-ce qu'un petit clafouti avant retour sur l'Olympe serait envisageable ?

Cherine said...

Your clafoutis looks so good!!!

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peony lady said...

Can't hardly wait till the peaches ripening in a brown bag inside my pantry ripens! So glad to read your blog as well about the clafoutis. I will definitely try this as it looks so good. Cherries are abundant in the store right now (Washington State, US) and I actually purchased them to make cherry clafoutis. Now I can add peaches, my #1 favorite fruit.

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