I don't have access to my cooking books right now and I need to make it
by tomorrow afternoon. If anybody has the book handy and wouldn't mind
posting it, I would appreciate it.

Thanks
Monika

>looking for Julia Child's cherry clafoutis recipe from Mastering
----------------------
There are a couple of clafoutis recipes on epicurious.com.

But, please, how is it PRonounced??
Do you pronounce the "tis" at the end, or is it the French way-- "tee" ?

in article , Monika Adamczyk at
wrote on 2/12/04 8:56 PM:

> I don't have access to my cooking books right now and I need to make it
> by tomorrow afternoon. If anybody has the book handy and wouldn't mind
> posting it, I would appreciate it.
>
> Thanks
> Monika

Found it!!! Here you go, Monika!
Since you're familiar with the book, you know the recipe is arranged with
ingredients at the left, instructions for each set of ingredients on the
right. I'll have to paraphrase some so this makes sense in email, but the
recipe will be transcribed accurately for you.


Cherry Clafoutis

preheat oven to 350 degrees


3 cups pitted black cherries
(use fresh, in season or drained, canned and pitted bing cherries, or frozen
sweet cherries, thawed and drained)
------
1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup all purpose flour

Electric blender.

Place the above ingredients (NOT THE CHERRIES) in the blender in order
given. Cover and blend at top speed 1 minute. (IN THE BOOK, IT SAYS
INGREDIENTS AT LEFT)

----
A 7-8 cup, lightly buttered flame proof casserole or pyrex pie plate about 1
1/2 inches deep.

Into this dish, pour a 1/4 inch layer of the batter. St over moderate heat
for a minute or two until a film of batter has set in the bottom the dish.
----

1/3 cup granulated sugar

Remove from heat. Spread the cherries over the batter and sprinkle with
this 1/3 cup sugar. Pour on the rest of the batter and smooth the surface
with the back of a spoon.
-----
Powdered sugar in a shaker

Place clafoutis in the middle position of preheated oven (350 degrees)
and bake for about one hour. The clafouti is done when it has puffed and
browned, and a needle or knife plunged into the center comes out clean.

Sprinkle with powdered sugar just before serving.

Serve warm.


Hope this helps!

Nancree wrote:
>
> ----------------------
> There are a couple of clafoutis recipes on epicurious.com.
>

Yes, I know and of course even more on google search but I want this
particular one from Julia Child's book.

> But, please, how is it PRonounced??
> Do you pronounce the "tis" at the end, or is it the French way-- "tee" ?
>

I have no clue what is the proper pronunciation so I say 'that French
cherry custard cake' :-)

Monika

Monika Adamczyk wrote:

> Nancree wrote:
>
>> ----------------------
>> There are a couple of clafoutis recipes on epicurious.com.
>>
> Yes, I know and of course even more on google search but I want this
> particular one from Julia Child's book.
>
>> But, please, how is it PRonounced??
>> Do you pronounce the "tis" at the end, or is it the French way--
>> "tee" ?
>>
> I have no clue what is the proper pronunciation so I say 'that French
> cherry custard cake' :-)

Depends where you are. Around Nice it's cla-foo-tees. In hoity-toity
non-French bakeries in the U.S., it's cla-foo-tee.

Pastorio

On Fri, 13 Feb 2004 03:54:42 GMT, Sheryl Rosen
> wrote:

>in article , Monika Adamczyk at
wrote on 2/12/04 8:56 PM:
>
>> I don't have access to my cooking books right now and I need to make it
>> by tomorrow afternoon. If anybody has the book handy and wouldn't mind
>> posting it, I would appreciate it.

>Found it!!! Here you go, Monika!

>Cherry Clafoutis

<recipe snipped>

This is also a recipe that would qualify for my 'cheap eats' file.
Well, *cherries* can be pricey, but it's a quite nice desert that also
accomodates many other kinds of fruit, and there even savory versions.

Might this be related to those 'magic' Bisquick recipes?

Frogleg wrote:

> On Fri, 13 Feb 2004 03:54:42 GMT, Sheryl Rosen
> > wrote:
>
>
>>in article , Monika Adamczyk at
wrote on 2/12/04 8:56 PM:
>>
>>>I don't have access to my cooking books right now and I need to make it
>>>by tomorrow afternoon. If anybody has the book handy and wouldn't mind
>>>posting it, I would appreciate it.
>
>>Found it!!! Here you go, Monika!
>
>>Cherry Clafoutis
>
> <recipe snipped>
>
> This is also a recipe that would qualify for my 'cheap eats' file.
> Well, *cherries* can be pricey, but it's a quite nice desert that also
> accomodates many other kinds of fruit, and there even savory versions.

Julia Child has a pear recipe in one of her books (I don't recall
which) that I did some time back. Good

> Might this be related to those 'magic' Bisquick recipes?

Uh, not really. This is a caky batter poured around fruit. The
"Impossible" pies are predicated on combining all ingredients and just
dumping them into a pie pan to finish.

Pastorio

I'm not sure I have THE recipe you are looking for, but I have the following
recipe for clafoutis -- I saw it done on Emeril Live. I've made it several
times and had it once at his restaurant.

CHERRY CLAFOUTIS

4 eggs
1 C sugar
1 vanilla bean, split in half
1 T brandy
1 C flour
1½ C milk
1 lb. Cherries, stoned

Preheat the oven to 350°. Grease an oval ovenproof dish about 13 inches long.
In a mixing bowl, whisk the eggs and ½ C sugar. Scrape the vanilla bean and add
the pulp to the egg mixture. Stir in the brandy and flour. Whisk in the milk
to form a smooth batter. In a mixing bowl, toss the cherries with the remaining
sugar. Place the cherries in the ovenproof dish. Pour the batter over the
cherries and place in the oven. Bake for 40 to 45 minutes or until the cake is
sponge- like. Remove from the oven and cool for 5 minutes before serving.
Serve the clafoutis warm. Garnish with powdered sugar. Yield: about 6 to 8
servings

Frogleg wrote:
> On Fri, 13 Feb 2004 03:54:42 GMT, Sheryl Rosen
> > wrote:
>
>
>>in article , Monika Adamczyk at
wrote on 2/12/04 8:56 PM:
>>
>>
>>>I don't have access to my cooking books right now and I need to make it
>>>by tomorrow afternoon. If anybody has the book handy and wouldn't mind
>>>posting it, I would appreciate it.
>
>
>>Found it!!! Here you go, Monika!
>
>
>>Cherry Clafoutis
>
>
> <recipe snipped>
>
> This is also a recipe that would qualify for my 'cheap eats' file.
> Well, *cherries* can be pricey, but it's a quite nice desert that also
> accomodates many other kinds of fruit, and there even savory versions.
>

I can get good quality frozen cherries which I use for it and the
recipes comes out very good.

Monika