Lou Decruss wrote:
> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
> > wrote:
>
>> sf wrote:
>>
>>>> clafoutis
>>> To be perfectly honest, I've only eaten that once and it was plum.
>> I've made clafoutis with cherries, peaches, plums, and caramelized pears.
>> The authentic Limousin clafoutis is made with cherries, though. It's one of
>> the best uses I know for sweet cherries. (Sour cherries have better uses,
>> most of them involving chocolate.)
>>
>> Bob
>
> I think that depends of how much you like sour cherries. I planted a
> tree in the spring or 2003. Here's what it looks like now:
>
> http://i43.tinypic.com/300ae1i.jpg
>
> I got about 6 quarts off it and will get more over the coming weekend.
> This is the first year it's produced enough to do anything with. Last
> year was ok but the Blue Jays tore it apart. This year they've left
> it alone.
>
> I used some as a topping for the Jam Lady's cream cheese coffee cake
> and it was awesome. I did add brown sugar to the crumble topping. It
> got many raves from friends.
>
> I also made my grandmothers cherry soup. She's too old to get a
> recipe from so I got my mothers version which is about the same I
> guess. You simply boil a quart of unpitted cherries in about 2 quarts
> of water. That seemed boring so I added a strong 1/8th cup of finely
> chopped crystallized ginger. (something midwest farmers didn't use)
> After about 45 minutes the water becomes deep red. Then you drop
> small spoon fulls of bisquick batter in for dumplings. The box said
> 10 minutes uncovered and 10 covered. So I did that. Damn! It was a
> great lunch. My grandmother served it cool on hot summers days after
> my grandfather had been out farming. My mom likes it cold too but I
> like it warm. This was the first time I've had it in about 35 years
> and it was a blast from the past with a ginger kick. I like it warm
> for breakfast or as a midnight snack. It's also interesting spooned
> over vanilla ice cream. The pits in the cherries are a pita but I was
> told it's not as good pitted. I might try pitting them next time
> anyway. Mainly to cull the bad ones. Your comment about chocolate
> makes me wonder about trying it over chocolate rather than vanilla ice
> cream.
>
> I did this without the benefit of google but now I see cinnamon and
> lemon are also common in dessert soups. I believe it's of
> Scandinavian origin as a dessert. The farmers here just ate it
> because they had to use the cherries during the depression.
>
> Sorry for babbling. I'd like to hear from anyone else who's done
> anything like this.
>
> Lou
>
No sweetener? I have never tried making this from fresh cherries.
More's the pity.

--
Jean B.