A couple of weekends ago I had a little dinner party at my place with my 7 closest friends, making us a total number of 8. Eight was the crucial number. My friends came over for a Swiss Raclette dinner and the Raclette machine we used had 8 trays, one each. My next post will be about that evening and I’ll have a few pics to show you but if you do not know what a Raclette is, imagine cut up potatoes, veggies, sausages, etc placed on a little tray which is covered with a slice of semi-firm cow’s milk cheese and then placed under a heat source to make the cheese melt. It is a really fun thing to do and the wine flows very easily.
I could not find a Swiss dessert to my liking – there are not that many to chose from – to stay in the theme so I chose a French dessert, a Clafoutis, I saw on The Novice Housewife who was my last Secret Recipe Club match. I wanted something light as well since we would mostly be quite full at that time after an open bar cheese buffet.
A Clafoutis is a baked French dessert traditionally made with black cherries arranged in a buttered dish and covered with a thick flan-like batter. If you use any other fruit than the name changes to Flaugnarde. What I love about this dessert is that it is quite light, like a pie without a crust, or a sweet quiche, or a denser souffle. It was a big hit and was polished off on the first serving….I was told seconds would have been appreciated lol.
- 2 1/2 cups cherries
- 1 1/4 cups milk
- 1/4 cup sugar, plus more for sprinkling
- 3 large eggs
- 1 tbsp pure vanilla extract
- pinch salt
- 1/2 cup sifted all-purpose flour
- Preheat oven to 350 F. Butter the bottom and sides of an 8 or 9-inch round or oval gratin dish or pie pan.
- Rinse, stem and pit the cherries, placing them in a colander set over a bowl to catch the juices.
- In a blender or food processor, combine the milk, sugar, eggs, vanilla, salt, flour and the reserved cherry juices. Process until blended and smooth without over mixing.
- Place the cherries in the buttered dish. Pour the batter over the cherries. Sprinkle the top with sugar.
- Bake until the edges are dark golden and a toothpick inserted in the center emerges clean, usually 45 to 50 minutes. The clafoutis will fall when it comes out of the oven; cool on a wire rack. Serve warm into 6 to 8 portions.
Note: I could not find fresh cherries in winter at a price that was reasonable so I got dried cherries which I re-hydrated in hot water. The taste was perfect but it looks a bit different without big plump dark red spheres.