A Bowl of Cherries

One of the reasons I like Summer is seeing the first crop of cherries coming into the market.  So far, I think I've gone through three or four pounds of them.  I can easily sit at the table and eat one after the other.  I've made my Cherry-Amaretto Syrup, now my favorite topping for French toast, and Cherry Almond Shortbread a couple of weeks ago for Girls' Night.  Yes, I see the pattern...I do love the tastes of cherries and almonds together.

The thought that I couldn't get out of my head was making a cherry clafoutis.  Part of the attraction was it being something that I hadn't made before and well, it was a little exotic.  I was originally under the impression that it was closer to a cake in consistency, but when I started to seek out recipes I saw the comparisons to flan.  Having not been a huge custard fan in the past, I decided it was time to change that.  You know, my egg issues.  I narrowed the choices down to three recipes (Saveur, Epicurious, and Simply Recipes).  I ended up going with the Saveur recipe, incidentally, the one that uses the most eggs.

You'll read that typically clafoutis uses unpitted cherries, so the batter can get a hint of the almond-like flavoring that the pits will release while baking, but I opted for pitting the cherries (by hand, just me and a knife, and some still very stained fingers).  Other than the time it takes to pit the cherries, this will easily come together.  I did it by hand and recommend it if you don't feel like dragging out the mixer.

It's amazing warm, dusted with confectioners sugar, just long enough out of the oven so the batter can set a little bit and nearly as good at room temperature.  Don't make me admit that it was a late lunch yesterday.  (And totally worth it!)

Cherry Clafoutis
(Adapted from a recipe at Saveur)


1 tbsp butter
1 tbsp vanilla extract
6 eggs
6 tbsp sugar
1 1/4 cups milk
2 tbsp bourbon
3/4 cup flour
3 cups cherries, pitted
pinch of salt
confectioners sugar (for dusting)


Preheat oven to 425 degrees.  Grease baking pan, pie plate, or skillet generously.  In a large bowl, whisk together the vanilla extract, bourbon, eggs, sugar, milk, and salt.  Add flour gradually until batter comes together.  


Pour batter into baking dish and scatter cherries in the batter.  Bake for 30-40 minutes  until edges and bottom are golden brown or until a toothpick inserted in center comes out clean.  The clafoutis will puff a little while baking and deflate a little once you remove it from the oven.  


Let cool a few minutes before serving.  Dust with confectioners sugar.  

A Birthday Without A Cake...

On the Reading List at the moment is 'Talking with My Mouth Full:  Crab Cakes, Bundt Cakes, and Other Kitchen Stories,' by NPR Food Commentator Bonny Wolf.  I didn't know who she was when I checked it out from the library,  but I'm enjoying the book immensely.  Bonny writes in a very easy-going way.  The book is full of anecdotes from her life and is filled with lots of great recipes.  More importantly, they are recipes she's culled from friends and family over the years, so they're unfussy and fall into the 'tried and true' category.  I ordered a copy of the book, so I'll have the recipes close at hand whenever I need them.

What caught my attention the other day was an essay entitled, "Let Them Eat Cake," where she talked about the birthday cakes her friends have made for the their children, year after year, from the times they were little to the not-so-little age of their early adult years.  She writes about the fancy cake she had on her fifth birthday, the cake her mom made that had a doll coming out from the top and the cake looked like a tiered skirt of frilly ruffles.  I remember having one like that myself, probably from my fourth or fifth birthday, and somewhere there's a photo of me in the kitchen, standing next to the table, and looking happily at that cake.

Over the past couple of years, I've taken it into my own hands to have a cake on my birthday.    In 2010, I made lavender cupcakes with a lilac-tinted lemon buttercream, each topped with a single blueberry.  Yes, they look like breasts.  Don't ask me what I was thinking, but I wanted embellishment.  Any kind of psychological insight aside, they were delicious.  Last year, I opted for cupcakes again, this time strawberry with a pink-tinted vanilla buttercream.  They were frilly and girly and I ate too many of them.  May Day arrived this year and I ended up with not one, but two birthday cakes.  My co-workers surprised me with a cake at work.  Red Velvet with melted chocolate artfully strewn across the expanse of bakery buttercream.  Thick white ruffles of icing lining the perimeter.  Remember the bakery cakes from when you were little, the cakes with huge buttercream rosettes?  I was the one gathering more than just those that came with my piece.  That was me again on Monday (since I was off yesterday), with loads of buttercream heaped on my plate.  The sugar rush and crash that day was palpable.

Despite the surprise birthday cake, I still had plans for my own-baked version.  With a load of lemons from a co-workers tree, I made lemon curd.  And because I have a thing for lavender in baked goods, I once again opted for a lavender cake.  So 2012 became the year of the Lavender Cake with Lemon Curd Filling.  A single layer, sliced in two with a thick layer of curd, and lightly dusted with confectioners' sugar.  For the past couple of days, I've had the privilege of having cake multiple times in one day.  (If this doesn't get me back to the gym, I don't know what will!)  The lavender cake is perfect with coffee in the morning and the red velvet makes a great mid-afternoon forkful treat.

As Bonny Wolf so truthfully writes at the end of the essay, 'A birthday without a cake is like a wedding without a bride.'  Wise words...so remember, friends don't let friends have a birthday go by without cake.

Lavender Cake with Lemon Curd Filling
Makes one 8-inch layer cake
(Adapted from a recipe on Everything Lavender.com)

For cake:

3/4 cup butter, room temperature
3/4 cup sugar
3 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon culinary lavender
4 tablespoons half and half


Pre-heat oven to 350 degrees.  Line a cake pan with parchment or grease and flour the pan.  In a mixing bowl, cream the butter and sugar until fluffy.  Add eggs one at a time and mix until incorporated.  Add remaining ingredients and mix until combined.  Pour batter into cake pan and bake for 30-35 minutes or until toothpick inserted in center comes out clean.  Let cool in pan for 10 minutes before tranferring to wire rack. Let cake cool completely before slicing.  

Spread lemon curd in a thick layer on bottom portion of cake.  Carefully place top layer back on and dust with confectioners' sugar.  


For lemon curd:
Makes about 1 1/2-2 cups
(From FineCooking.com--the easiest recipe I've come across for lemon curd)

6 tablespoons butter, room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon lemon zest

Cream butter and sugar.  Add eggs one at a time and mix well.  Add egg yolks.  Add lemon juice and mix well.  It will look curdled because of the lemon juice, but it's okay.  Heat mixture over low heat in a saucepan until it looks smooth.  Increase heat to medium, cook until mixture thickens, stirring constantly (about 15 minutes).  Do not let mixture boil.  Mixture should easily coat a wooden spoon and leave a clean path when you run your finger through it.  

Remove from heat and mix in lemon zest.  Transfer curd to a bowl and cover with plastic wrap, pressing plastic on top of curd so a skin doesn't form.  Chill in refrigerator.  Curd will thicken.  You can make this the day before.  Covered tightly, it will last for about a week.  

From the co-workers

Lavender Cake with Lemon Curd Filling

Birthday 2010:  Lavender Cupcakes with Lemon Buttercream

Birthday 2011:  Strawberry Cupcakes with Vanilla Buttercream