Part of my weekend fun is making a breakfast that is a little less healthy and takes a little more time. Pancakes, waffles, a little bacon, you get the drift. I've been in a smidge of a rut- pancakes, waffles, toast with jam, repeat- and so I broke out a cookbook to get inspired.
Baking Unplugged, by Nicole Rees is written in the spirit of baking done without a standmixer or crazy equipment. Flour, eggs, (a lot) of butter, some sugar and call it a day. All of her recipes have been delicious and this clafouti is no exception. Perhaps part of the reason is my belief that there is nothing more delicious than custard. Ok, maybe chocolate ganache. Or a just-picked strawberry, warm from the sun. Or maybe that first sip of coffee in the morning when the milk and sugar are just right. Alright, I take it back. But custard is pretty darn good. Even better when you can fill it with fruit, a little brandy and give it a French name.
I had cranberries in the freezer, brandy and plenty of eggs. Perfect situation for this breakfast below.
This is not the type of breakfast one eats if you would like to keep your cholesterol down. Or if you are an Olympic gymnast in training. (Actually, I have no idea what they eat. I take it back.) However, if you are a person who thinks custard is fantastic and plan on watching HGTV while sipping some coffee, clafouti is for you.
I used the recipe from Baking Unplugged, but you can find recipes all over the web. I've found The Joy of Baking to have reliable recipes, and this seasonal one with rhubarb looks fantastic. Cherry is the traditional fruit, by the by.
Note: Do you have a cast iron skillet? WHY EVER NOT?? You can make clafoutis all you want, and dutch babys/german pancakes, and cornbread and they are ten dollars (give or take) at the hardware store!
Double Note: I don't get anything for book reviews or the like. I just really think her book is great.
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