CARAMELIZED CHERRY CLAFOUTI

A TRUE SIN!

CARAMELIZED CHERRY CLAFOUTI

When making clafouti, the cherries should be kept with their pit for flavors but it is up to you if you don’t want to be bothered with them. I chose to remove them. Anyway this dessert is irresistible and when I say that the recipe can serve 8, I am very optimistic… because 2 pieces per person are not too much! Enjoy…

Preparation: 20 min; baking time: 40 min.
Serving 4-8

1 1/3 lbs. cherries, pitted or not
4 tbsp. butter, melted + more for baking dish (60 g)
3 ½ oz. flour (100 g)
4 ¼ sugar (120 g)
4 eggs
1 ¼ cup whole milk (30 cl)
3 tbsp. dark rum

Melt the butter in a small saucepan on low heat and let cool down.

Wash, dry and remove stems and pits from cherries.

Combine the flour and 3 ¼ oz. sugar (90 g) in a large bowl. Add the eggs in the center and combine with a whisk. Add the flour, stir. Pour the milk and combine. Add the rum and butter, stirring constantly. Cover the bowl with a towel and let stand 15 minutes.

Preheat the oven to 350 F.

Butter a baking dish and spread the cherries on the bottom of it. Pour the batter over them and bake 35 minutes.
When done, remove the clafouti from the oven. Set the oven on broil. Sprinkle the rest of the sugar over the cake and caramelized 5 minutes under the broiler.

Eat warm.

Bon Appetit!

SALMON, SAUTEED WITH VEGETABLES AND CAPERS

VERY TASTY!

SALMON, SAUTEED WITH VEGETABLES AND CAPERS

Give a little kick to your piece of salmon with this delightful recipe! The vegetables will melt in your mouth! Enjoy with a crisp white wine from Burgundy such as Chablis.

Preparation: 15 min; cooking time: 15 min.
Serving 2

1 lb. fillet of salmon, skinless
2 tbsp. flour
4 tbsp. olive oil
3 shallots, minced
4 celery sticks, peeled and chopped fine
3 tbsp. capers, rinsed and drained
1/3 cup white balsamic vinegar
Salt and pepper

Put 2 tbsp. of olive oil in a sauté pan and turn the heat on medium. Cook and stir the shallots until pale gold, then add the celery and cook 5 minutes, stirring. Add the capers and cook 1 more minute. Season with salt and pepper. Set aside.

Season the salmon with salt and pepper and dredge it on both sides with flour.

Warm the other 2 tbsp. of olive oil in a medium frying pan on high heat. Cook the fish 2 minutes on each side.

Turn the heat on medium under the sauté pan with the vegetables, when simmering, add the fish and vinegar. Cook 2 minutes and coat the fish and vegetables with the sauce.
Serve with potato pancakes (see recipe in website).

Bon Appetit!

French Recipes and Cuisine