3 cup drained black or red
1 cherries
1 (preferably canned in
1 water)
1/4 cup brandy or cognac
2/3 cup sugar
1 butter for pan
2/3 cup all-purpose flour -- sifted
1 cup milk
3 large eggs
1 tbsp vanilla extract
1/8 tsp allspice
1 tbsp lemon zest
1/8 tsp salt
1 confectioners' sugar
Directions
In nonreactive bowl, mix drained cherries, brandy and 1/3 cup of the
sugar. Let sit for 1 hour.
Preheat oven to 425 degrees. Butter a 9-inch pie pan.
Place flour in medium bowl and make a well in the center.
Drain cherries, reserving the liquid. Pour liquid into a blender and
add remaining 1/3 cup sugar, plus the milk, eggs, vanilla, allspice,
lemon zest and salt. Blend well.
Pour liquid mixture into the well in the flour and blend into a smooth
batter. Spread cherries evenly in prepared pan. Pour batter over
fruit. Bake in the preheated oven for 5 minutes, then reduce heat to
350 and bake 45 to 50 minutes more until claf outi is puffy and
golden. (A sharp knife inserted in the center should come out clean.)
Let cool. Dust with confectioners' sugar and serve warm.
Per serving: 216 calories, 5 gm protein, 38 gm carbohydrates, 3 gm
fat, 84 mg cholesterol, 1 gm saturated fat, 80 mg sodium
The Washington Post
~ - - - - - - - - - - - - - - - - -
NOTES : An adaptation of a recipe from New York chef and cooking
teacher Katherine Alford, this is elegant, impressive and easy to
make. In the summer you can make this with fresh cherries, but it
works just as well now with canned. Recipe By
:
Servings: 8 servings
Brandied Cherry Clafouti Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Written cooking instructions as an idea can be tracked back into distant history, in fact as far back as the Egyptians, and quite possibly further than that. However, generally, these ancient recipes were just very basic pictorial instructions for preparing food.
Interestingly, the oldest recipe discovered, according to academics is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals were split into appetizers, main meal and dessert, something we still use today. Aspicius also describes how the cooks of his times were skilled in the use of a good variety of herbs, including some that we all recognise like basil, mint and parsley. Moving on, there were a couple of cookery books which were published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the curry that is familiar to us all today, but instead recipes for the types of meals eaten by the rich people of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, such as parsley and basil. The introduction of these new herbs and spices created an explosion in manuscripts on food, most of which are kept safe in private libraries. During the next few hundred years, the upper-class families of the West competed to lay on the most extravagent meals, and consequentially cooks and their recipe collections were at a premium. Even so, it was during the 19th century that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery publications were highly popular mostly as a result of better eduction, people having more spare time and having more disposable income. Like it or not, the introduction of TV brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Brandied Cherry Clafouti recipe.
