Three weeks in, if anything’s clear about my 29th year so far, it’s that I am going to be one busy lady. I’ve just published my first assignment as a photographer, for Deutsche Welle’s culture section, I’m working my butt off writing, editing, and pitching, and I have a few really fun projects in the works, all of which you’ll soon hear about. Plus, it’s summer in Berlin, which means the CSA has been sending tons of wonderful produce our way, almost more than we can handle. I mean actually, more than we can handle! We had 14 giant zucchini in the kitchen last week! Poor TH, having to grate zucchini while we tried to relax in the evening! I’ve got tons of zucchini recipes to come, along with some lovely Mirabelle plum concoctions, some more herb recipes, and a few other tricks up my sleeve for summer produce.
And while I’ve been pounding the keyboard trying to get caught up on all this new work, I wanted to take a few minutes to share this recipe I made a few weeks back, when we had just enough cherries, and some free time, on a Saturday morning. Wanting something sweet for breakfast, I made this pretty clafoutis, a sort of mix between a pancake and dessert. The addition of hazelnut meal gives the batter a nutty texture, which makes the clafoutis taste just slightly healthy, but with some nice whipped cream it would be a really lovely dessert for after dinner. We enjoyed it with my rhubarb syrup and it was the perfect breakfast. Thinking about it now, I’m hoping for some free time next weekend, and the chance to make it again. If you still have cherries, use them up, if not, stone fruit such as plums or peaches are perfect for this baked dish.
Cherry Clafoutis, adapted from Nigel Slater
Servings: 4 portions
200 grams pitted cherries
80 grams sugar
60 grams flour, sifted
30 grams hazelnut meal
150 milliliters milk
30 grams brown butter
½ teaspoon orange zest
Preheat the oven to 180°C. Lightly butter an 8-inch round baking dish (or sauté pan when you have recently moved and misplaced your baking pan!), then dust with sugar. Pour in the cherries.
Beat eggs with sugar in a stand mixer until light and fluffy. Slowly rain in the flour, then stream in the milk, and finally add the brown butter. Fold in the orange zest. Pour the batter over the cherries and bake for 35 minutes, until puffed and golden brown. Remove, dust with confectioner’s sugar, and serve warm.