Tuesday, July 31, 2012

Cherry Clafoutis

It is the last week of camp and I just can't believe it! Time has flown by! This week is all about camper favorites and we have been having a blast.

It was also one of my bestie, Jill's, birthday on Sunday.  I was supposed to party it up like a crazy college kid downtown with her, but following a super amazing/rich dinner, I found my tummy seriously disagreeing with me.  I felt so bad about missing her party and I can't wait to make it up to her! Jill is an amazing person and friend and I seriously owe her one at this point.  However, as I cried to my mom about how disappointed I was to be missing out, she made the very valid point that we would both be 21 for a while and could celebrate as much as we want.  I vote for celebrating often :)

All these 21st birthdays have made me really think about growing up.  I have been reflecting a lot lately and I just can't believe I have such amazing friends and family in my life.  Turning 21 has made me feel strangely old, but in a good way.  Like have have grown up so much, but I have come so far and I'm really loving the person I am becoming.  A lot of this is due to the people I have in my life and I am truly grateful!

In other news, I recently purchased this fantastic cast iron skillet (with my birthday gift cards!) and I treated myself to a Cherry Clafoutis.  I wanted to branch out and try something new and my mom purchased a GIANT box of cherries this weekend.  So we ran out and got a cherry pitter and got to work!  This dessert turned out amazing and I would love to try it again with different fruit combinations!

Cherry Clafoutis (adapted from Former Chef)

3 cups cherries, pitted
1 tbsp butter
6 eggs
1/3 cup + 1 tbsp sugar
1 1/4 cups skim milk
2 tsp vanilla
1 tbsp chambord
3/4 cup flour
pinch of salt

1. Preheat oven to 350 degrees with rack in the center position.
2. Over low heat, melt the butter in your cast iron skillet and coat the bottom and sides with the butter.  Remove from heat.  Place half the cherries in the bottom of the pan.
3. In a food processor, process eggs, sugar, milk, vanilla, and chambord until well combined.  Add in flour and salt and pulse for another 30 seconds or until well combined.  Pour batter into the pan.  Place the rest of the cherries on top.
4. Bake for about 40-45 minutes, or until an inserted toothpick comes out clean.
Enjoy :)