Wednesday, August 26, 2009

Clafouti's Rock!



The nectarine clafouti in all its glory. Tasted like a dream. I can't even tell you how fast this goes together. Peel the fruit and slice, (2.5 nectarines) measure the milk,sugar,eggs, vanilla, salt and flour into the blender. Blend for 60 seconds. Pour a very thin layer into the heat-proof dish and set over a low burner for a minute or so. When that is almost "set," pour in the fruit and then pour the contents of the blender over the fruit. Smooth with the back of a spoon. Put in a 350 degree oven for about an hour.

Admire and eat. We each put a spoonful (any more is piggy) of heavy cream over the top. Makes 6 servings, and eating two at one sitting is tempting but would also be piggy.

Apparently the new interest in Julia Child's recipes has spurred gasps and palpitations from the low-fat freaks who blanche at the words "whole eggs" "butter" and, OMG, "heavy cream." Why do you think it tastes so good, dummy?

I confess that 2% milk, which is what we usually have, does not impair the clafouti. I buy whole milk to make ice cream. The NY Times (or was it the Globe) had a dynamite recipe for a black berry (be still my heart) clafouti.

Kids, this is a fab easy recipe for the dog days of summer when you don't feel very ambitious, but you have to do something with all that fruit you overbought. Google any recipe. Mine calls for 3 eggs and is plenty rich.

Off to do some writing, and then to bake the orange yogurt bread I found on the web. I'm taking it to our weekend hosts. Can freeze in the meantime to avoid last minute frenzy. Hate that last minute frenzy. I bought some fancy whole milk Greek yogurt, and have a beautiful naval orange. I've blogged about it before, so seek and ye shall field.

Tra la! Tra la!

Grapeshot who is feeling frisky and energetic this morning--about half her age, actually.

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