figs

New Cherry Clafoutis

Clafoutis are one of my favourite summer treats. These baked fruit and custard desserts are absolutely delicious made with fresh local fruit (traditionally cherries), they look beautiful, and they're very easy to throw together. I discovered some interesting facts about clafoutis while searching the web and re-visiting the English wikipedia entry I started on the topic:

  • A "clafouiti" is more commonly called a "clafoutis" ("clafoutis" in the plural too)
  • When other kinds of fruit (plums, prunes, apples, cranberries, blackberries..) are used instead of cherries, the dish is called a "flognarde" or "flaugnarde" (I still prefer calling them clafoutis!)
  • Clafoutis originated in Limousin France and spread throughout the country in the 19th century
  • Baking whole cherries (with the pits intact) in a clafoutis imparts a wonderful flavour

Out of curiosity (and laziness) I made my first cherry clafoutis with whole un-pitted cherries. The result? The cherry clafoutis (+pits) had almond-like undertones from the cherry pits, totally delicious! You do have to spit the pits out while you're eating it, but it's totally worth it.

Since I'm off wheat, I experimented until I came up with a delicious nice-textured wheat-free clafoutis -
Recipe: Classic-Style Cherry Clafoutis + Variations


And here's a splendid variation with a slivered almond crust -
Recipe: Cherry Clafoutis with Almond Crust

Both of these clafoutis can be made with other fruit like blueberries, raspberries, halved fresh figs - mmm...

Please share your favourite clafoutis recipes, facts and tips in the comments!
xo Patty

Thanks Michelle for intoducing me to clafouits years ago - you're a great baking buddy. Thanks Crispin for the top photo, you really have a knack for making my baked goods look sexy ;-)

Roasted Almonds with Figs

Figs and almonds are a classic - and with great reason. Lately, I've been eating dried figs stuffed with roasted almonds and WOW. This combination is almost shockingly delicious - satisfying too. It's super nutritious as well:
Almonds: high in healthy fats, vitamin E, B2, magnesium, copper, antioxidants
Figs: high in fiber, potassium, calcium

This combination is even better when you roast the almonds yourself - here's how:

Recipe: Roasted Almonds with Figs

  • Heat oven to 350.
  • Spread raw almonds on a single layer on a pan and bake (a jelly roll pan works great) for 10 - 20 minutes, stirring once or twice while baking.
  • When they are ready, they will be fragrant and golden inside (cut one open to check). Be careful, as they will continue to roast once you remove them from the oven - so don't let them get too brown.
  • Allow to cool completely.

Next, snip the top off a dried fig (buy natural dried figs with no sulfites) and push a few almonds in. Enjoy!

today's bites

*Women's Dietary Intake Study Ties Yogurt Consumption To Healthier Body Weights
"Research conducted by The General Mills Bell Institute of Health and Nutrition, Minneapolis, shows women who eat yogurt frequently are less likely to be overweight and more likely to meet their recommended daily intakes of important nutrients, such as calcium and vitamin D."

That sounds great - though I'd like to see the same study done by someone other than a giant processed food-selling corporation...

*Flu shot's vigour diminishes
This year's flu shot "may offer only 40 to 50 per cent protection" - not that it was ever 100%... once again, the virus has mutated.

*Porh Pawh's Bakery Café
70 Adelaide St E Toronto, ON, 416-368-7294
I totally want to check this place out :-)

*Awesome sounding recipe from Chocolate & Zucchini:
Glace aux Deux Figues
oui!

Blueberry Season!

Blueberry Fig Sprouted Almond Clafouti, July 2006

Once again, it's blueberry season!

To celebrate, I made my first clafouti of the summer:
a glorious Blueberry Fig Sprouted Almond Clafouti.