Edible Vancouver + A Cherry Clafoutis

Posted on 21 June 2013 | 2 comments | share this


It is officially the first day of summer. You couldn’t tell by looking out the window as the sun is hiding behind thick cloud but I am hopeful that the sun is on its way and will stick around for a while. I cannot wait for the abundance of summer fruit that is ripening as I write this post. I dream of cherry clafoutis, apricot and peach galettes, a summer berry pavlova with soft whipped cream and bowls of juicy ripe fruit to snack on. I have enjoyed the first of the strawberries and I know raspberries are not far off.

I thought the first day of summer would be a perfect day to share some photos from a cherry clafoutis shoot I did to accompany Sharon Hunt’s story about cherries and her delicious recipe for clafoutis for the Summer edition of Edible Vancouver Magazine. While local cherries have not arrived quite yet, I imagine it won’t be long and it is great to have a few recipes in line for when they do.

As you probably already know, I love Edible Vancouver. I so look forward to each edition and read it cover to cover. Debbra, Philip and their team work tirelessly to publish the magazine and share fantastic stories about local food, food producers and community. It has been such a delight to contribute photos to a couple of the issues and see my first photos in print.

If you haven’t picked up a copy yet, what are you waiting for? I have still seen some around. If you don’t live in Vancouver you can hop on over to the web edition of the magazine here.

A big thanks to Sharon Hunt and Edible Vancouver for happily sharing the clafoutis recipe here on the blog.

Happy Summer and happy cooking!

Cherry Clafoutis

Recipe from Sharon Hunt (originally published in Edible Vancouver Summer 2013 Issue)

Serves 4–6

½ cup (120mL) all-purpose flour

pinch of salt

2 large eggs

½ cup (120mL) white granulated sugar

½ cup (120mL) buttermilk

½ cup (120mL) 10% cream

¼ cup (60mL) orange juice

2 tsp (10mL) almond extract

2 cups (450g) cherries, pitted (fresh work best, but thawed and drained frozen cherries work well, too)

½ cup (120mL) white granulated sugar

powdered sugar

Preheat the oven to 350ºF. Sift the salt and flour together in a small bowl.

In a medium-size bowl, whisk the eggs until frothy. Add the sugar, and whisk until combined, then add the buttermilk, cream, orange juice, and almond extract; whisk until smooth.

Add the dry ingredients, and blend well.

Pour half the batter into a greased baking dish (about an 8-cup capacity), and place in the oven. When the batter has started to set around the sides of the pan (about 10 minutes), remove from the oven.

Sprinkle the cherries and then the additional ½ cup of sugar over the batter. Add the rest of the batter, and return the dish to the oven.

Bake for about 45 minutes (or until the clafoutis has puffed up, is golden, and a knife inserted in the centre comes out clean).

Sprinkle with powdered sugar, and serve warm.


Comments

  • Ahhh — such beautiful images.

    Last summer, I made several Rumpots filled with cherries. They’re pretty tipsy but I’m inspired to try them with Sharon’s clafouti recipe.

    Thanks Melissa!

  • Thanks Denise, sounds delicious! I hear the first of the local cherries are ripe but I haven’t had any yet. Can’t wait.

    Happy Summer!

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