{"id":493,"date":"2020-05-15T11:08:11","date_gmt":"2020-05-15T11:08:11","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=493"},"modified":"2020-07-12T11:42:16","modified_gmt":"2020-07-12T11:42:16","slug":"clafoutis","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/15\/clafoutis\/","title":{"rendered":"Clafoutis (Baked cherry custard)"},"content":{"rendered":"<p>Name: Paula Sullivan Souloumiac<br \/>\nClass Year: 1980<br \/>\nCountry of Residence: France<\/p>\n<h5>Why is this recipe great? What\u2019s its backstory?&nbsp;<\/h5>\n<p>Growing up in New Hampshire, much of our summer fruit was shipped up from warmer climates boasting shorter winters. This included cherries, which, back then, were rare, expensive, and delicious. I remember my mom coming home from the grocery store with a bag of cherries. She would divide them into three bowls: one for my brother, one for my sister and one for me. My love for cherries started there.<\/p>\n<p><!--more--><\/p>\n<p>I married and settled in Paris in 1986. In France cherries are neither rare nor terribly expensive. Come June, cherry-based desserts are served everywhere. <em>Clafoutis<\/em>, a classic French cherry dessert that originated in the Limousin region is one of the most popular. Once I tasted it, I quickly learned to make it.<\/p>\n<p>We moved to Auvergne seven years ago. When we visited the house we subsequently bought, I knew it was the place for me. In the yard was not one, but two cherry trees. One is a sour cherry, called \u201cgriotte.\u201d The tartness of the fruit is perfect for <em>clafoutis<\/em>. But for cherry-lovers any cherry will do.<\/p>\n<h5>Clafoutis<\/h5>\n<p><em>Serves &nbsp;6 &#8211; 8 . Takes 10-15 minutes to prepare. 30-40 min to bake.<\/em><\/p>\n<p><span style=\"text-decoration: underline\">Ingredients:<\/span><\/p>\n<ul>\n<li>125 g flour (1 cup)<\/li>\n<li>100 g sugar (\u00bd cup)<\/li>\n<li>2 whole eggs<\/li>\n<li>1 cup of milk<\/li>\n<li>A pinch of salt<\/li>\n<li>Butter<\/li>\n<li>400-500 g cherries (about a pound), preferably pitted<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\">Instructions:<\/span><\/p>\n<ol>\n<li>Preheat oven to 240C\u00b0 (450F\u00b0)<\/li>\n<li>Butter a large baking dish. Dust it with sugar the way you would flour a cake pan. This will keep the <em>clafoutis<\/em> from sticking to the dish.<\/li>\n<li>Spread the cherries across the bottom of the dish.<\/li>\n<li>Put the flour in a bowl and make a well by pushing the flour to the sides of the bowl.<\/li>\n<li>Put the sugar and a pinch of salt in the center, add the eggs one by one and mix with the sugar being careful not to mix in the flour.<\/li>\n<li>Begin to mix in the flour by stirring the sugar\/egg mixture around the edges of the well catching a bit of flour as you stir. Add the milk progressively to the center as the batter thickens. (It takes a few minutes to mix in all the flour, but this prevents lumps from forming in the batter.)<\/li>\n<li>Pour the batter over the cherries. Dot with butter.<\/li>\n<li>Bake for 30 &#8211; 40 minutes until the center is done. Remove from the over and sprinkle with sugar.<\/li>\n<li>Serve warm or cold.<\/li>\n<li>The clafoutis rises as it bakes and then sinks when removed from the oven.<\/li>\n<li>The good news: the proportions for a <em>clafoutis<\/em> are not strict. You can add a third egg for a richer clafoutis, a bit more milk for a moister one or more flour for a larger one.<\/li>\n<\/ol>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-494 size-full\" src=\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Cherry-Pie-e1589540812923.jpg\" alt=\"Cherry Pie\" width=\"391\" height=\"521\" srcset=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Cherry-Pie-e1589540812923.jpg 391w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Cherry-Pie-e1589540812923-225x300.jpg 225w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Cherry-Pie-e1589540812923-20x27.jpg 20w\" sizes=\"(max-width: 391px) 100vw, 391px\" \/> <img decoding=\"async\" class=\"aligncenter size-full wp-image-495\" src=\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/One-of-my-Cherry-Trees.jpg\" alt=\"One of my Cherry Trees\" width=\"914\" height=\"685\" srcset=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/One-of-my-Cherry-Trees.jpg 914w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/One-of-my-Cherry-Trees-300x225.jpg 300w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/One-of-my-Cherry-Trees-768x576.jpg 768w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/One-of-my-Cherry-Trees-31x23.jpg 31w\" sizes=\"(max-width: 914px) 100vw, 914px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline\">Source:<\/span><\/p>\n<p>I use the recipe from<strong> Larousse, Les desserts<\/strong><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Name: Paula Sullivan Souloumiac Class Year: 1980 Country of Residence: France Why is this recipe great? What\u2019s its backstory?&nbsp; Growing up in New Hampshire, much of our summer fruit was &hellip; <a href=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/15\/clafoutis\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Clafoutis (Baked cherry custard)<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":243,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[33058],"tags":[9356,33256,33129,33128,4296,142],"class_list":["post-493","post","type-post","status-publish","format-standard","hentry","category-regional-traditional","tag-baking","tag-baking-dessert","tag-cherry","tag-crumble","tag-dessert","tag-pie"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/users\/243"}],"replies":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/comments?post=493"}],"version-history":[{"count":0,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/493\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/media?parent=493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/categories?post=493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/tags?post=493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}