Comments on: Someday, a clafoutis.

By: Hey, 2012! Hit us with your best shot. » Umami Girl

Hey, 2012! Hit us with your best shot. » Umami Girl — Wed, 29 Feb 2012 23:47:46 +0000

[...] Chery crisps in tiny jars [...]

By: Noel

Noel — Mon, 22 Aug 2011 16:50:53 +0000

You should try Hot Cherries Jubilee over french Vanilla Ice cream. It
has a 7 min prep time if cherries are already pitted. There are many good recipes on web. Use only fresh lemons, there’s no comparison with concentrate.

By: Henry Doll

Henry Doll — Sun, 14 Aug 2011 00:52:03 +0000

Might guidelines for proper Porridge, and Bangers and Mash be in the future for those of us who remain on this side of the pond?

This is going to be a trip for all of us!

By: debbie koenig

debbie koenig — Sat, 23 Jul 2011 13:59:37 +0000

Here’s my secret for cherry clafoutis (don’t tell anyone): jarred Morello cherries. Or even frozen ones from Trader Joe’s. I tend to make them more in the cooler months, and leave the height-of-the-season stuff for straight-on eating (gorging).

By: Heidi @ Food Doodles

Heidi @ Food Doodles — Fri, 22 Jul 2011 02:42:07 +0000

I love clafoutis but I’ve never made a cherry one. Give it a try, it will be so worth it, I’m sure :D These crisps look fantastic though! I love that you made them in jars to be frozen, that is an awesome idea. I’m going to try that out some time :D

By: cheryl

cheryl — Thu, 21 Jul 2011 16:51:53 +0000

My very, very favorite part of this whole thing, aside from the obvious (that you mention me! me! me!), is that somehow you think *I* am a cherry clafouti maker, too. And yet, I would make 5,000 of these wee little crisps before I’d go all custardy on those cherries. And you used muscovado!

I have just used 4 exclamation points in this single comment, which should tell you something.

By: MomVee

MomVee — Thu, 21 Jul 2011 15:47:17 +0000

But, but…baking a clafoutis is really, really easy. I could make a clafoutis when I was a first-time mother (and virtual newlywed) and could make about ten things. And: I’ve never tried it, but I have read that it tastes better if you leave the pits _in_!