Yesterday I made a cherry clafoutis with these wonderful firm and
flavorful dark red stone fruits.
Yes, it's cherry ripe time! They are stacked upon grocery produce
shelves in boxes and bags, and are really hard to resist.
These are also excellent for eating fresh.
This is when I truly wish I lived in the Pacific Northwest where most
of our cherries are grown, especially in beautiful Washington State.
The Dark Sweet mahogany red variety are the early ones grown
commercially - large, firm, not too juicy, and with an intense vibrant
flavor. They keep well and are perfect for this classic French dessert.
I use Ina Garten's clafoutis recipe from her cookbook Barefoot in Paris - it's
actually for a pear clafoutis (also yummy). I substituted black raspberry
Chambord liqueur which worked well.
July 5 is Bob's Birthday. He'll be away in his home town
in New Hampshire for his annual baseball & beer few days
with his older brother. I love that they have made this an annual get
together and can still have a fun time. We wives used to go too but have
decided to let the 'boys be boys' while they still can!
Last night for supper this dessert stood in for an early Birthday 'cake',
and it was delicious!
.png)
