Cherry Clafouti

As of January 1st, my new year's resolution was to try out a minimum of 3 recipes from my "Bon Appetit" magazine. This month the resolution worked out perfectly because it was the June Issue that I received the other day, and it was full of recipes for cherries.

Chloe and I went picking Cherries last Friday, and before I knew it we had 6.75 pounds of the them!!! We ate a lot of them fresh off the stems, but even that becomes a bit tiresome after the second pound. So my "Bon Appetit" came just in the Nick of time!

Here are the two recipes that I tried (and tweaked to my liking) from the magazine:

Drunken Cherry Clafuoti

1 ten inch spring form pan

1 Lb. fresh cherries-stemmed and pitted

¾ cup whole milk

¼ cup white wine or champagne

¼ cup heavy whipping cream

4 large eggs

½ cup all purpose flour

½ cup sugar

Zest of 1 lemon

1 tsp. vanilla

Preheat your oven to 375F. In and 10” well oiled spring form pan, pour the cherries into a single layer. Combine milk, wine, and cream in a heavy saucepan. Whisk together the rest of the ingredients. Bring the milk mixture to a simmer. Pour slowly into the egg mixture while whisking. Whisk until the custard is very smooth. Pour over the cherries, and bake for 30-40 minutes until the clafouti is set and browned on the top. Sprinkle with powdered sugar and serve with Vanilla Ice cream.

Cherry Syrup

1 Lb cherries-stemmed and pitted

1 cup sugar

½ water

Juice of one lemon

Place everything into a blender or food processor. Blend until pureed and smooth. Pour the mixture into a large, heavy sauce pan and bring to a boil. Turn down the heat and simmer for 10 minutes. Remove from the heat and allow to steep for 30-45 minutes. Pour the cherry mixture through a fine mesh sieve into a clean container. Store in the fridge up to 2 weeks.

Silly Cherry Soda

½ cup cherry syrup

1 cup white wine

1 cup sparkling water or club soda

Crushed Iced

2 tall glasses

Sprigs of mint
Stir the syrup and the wine together. Pour over the ice into two tall glasses. Add the sparkling water and stir gently. Serve with a sprig of mint in each glass.

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