clafouti

New Cherry Clafoutis

Clafoutis are one of my favourite summer treats. These baked fruit and custard desserts are absolutely delicious made with fresh local fruit (traditionally cherries), they look beautiful, and they're very easy to throw together. I discovered some interesting facts about clafoutis while searching the web and re-visiting the English wikipedia entry I started on the topic:

  • A "clafouiti" is more commonly called a "clafoutis" ("clafoutis" in the plural too)
  • When other kinds of fruit (plums, prunes, apples, cranberries, blackberries..) are used instead of cherries, the dish is called a "flognarde" or "flaugnarde" (I still prefer calling them clafoutis!)
  • Clafoutis originated in Limousin France and spread throughout the country in the 19th century
  • Baking whole cherries (with the pits intact) in a clafoutis imparts a wonderful flavour

Out of curiosity (and laziness) I made my first cherry clafoutis with whole un-pitted cherries. The result? The cherry clafoutis (+pits) had almond-like undertones from the cherry pits, totally delicious! You do have to spit the pits out while you're eating it, but it's totally worth it.

Since I'm off wheat, I experimented until I came up with a delicious nice-textured wheat-free clafoutis -
Recipe: Classic-Style Cherry Clafoutis + Variations


And here's a splendid variation with a slivered almond crust -
Recipe: Cherry Clafoutis with Almond Crust

Both of these clafoutis can be made with other fruit like blueberries, raspberries, halved fresh figs - mmm...

Please share your favourite clafoutis recipes, facts and tips in the comments!
xo Patty

Thanks Michelle for intoducing me to clafouits years ago - you're a great baking buddy. Thanks Crispin for the top photo, you really have a knack for making my baked goods look sexy ;-)

Patty's Pumpkin Pudding Pie

They say that the smell of pumpkin pie baking in the oven is an aphrodisiac. They also say that it's good to bake one while you're having having an open-house to sell your home - chances of scoring are higher. I bake them often in the fall and winter, as they're the perfect seasonal dish (winter squash is one of the few vegetables that will keep for months), and they're supremely delicious.

Most days, I prefer making variations of this pumpkin pudding to a traditional pumpkin pie. Why? Because it's healthier (no refined ingredients or empty calories), quicker and easier to make - and I'm more into the filling than the crust. Here's my quintessential recipe: Patty's Pumpkin Pudding

Like a clafouti, this pudding makes it's own "crust" and is sliceable when cooled down. Beautifully spiced and rich, it can be embellished with a layer of crunchy caramelized nuts. This is an easy and flexible recipe where you can play with the ingredients and their proportions - so have some warm sexy winter baking fun!

ps - here are some tips on how-to take a classic pumpkin pie recipe and make it healthier - without compromising flavour: Hi there pumpkin pie!

healthy baking on the bbq


hot off the grill: fresh blueberry clafouti!

This summer I did a bit of experimental baking on the bbq: fun! (and a great idea when you don't want to heat your place up)

After botching some lovely sprouted quinoa muffins that I tried to bake on the bbq, I was ready to learn from my mistake: don't put the pan directly on the grill, or else your goods will burn burn burn.

Blueberry Season!

Blueberry Fig Sprouted Almond Clafouti, July 2006

Once again, it's blueberry season!

To celebrate, I made my first clafouti of the summer:
a glorious Blueberry Fig Sprouted Almond Clafouti.