Cla-foo-tee

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.

Maybe more than once a month...

Well, now. I thought I'd definitely be posting here more than once a month or so. But slow and steady wins the race (is this a competition?) and I'm aiming for the long haul here.
But in this last month I've done a few things: made cheese, baked a couple bundt cakes, and thanks to some good friends started a new collection of (more) dishware. Generally having fun.The cheese and dishware will have to wait for another post. First, the bundt cake.
There she is, in all her glory.

(must remember to use cake plate if blogging)

Now I have to admit. While some bundts can be dressed up and look pretty fabulous, most are of a more humble nature. This one was a banana cake from this book. Even though it was a tidge overbaked, that sucker stayed moist for days. Considering the glacial pace we eat baked goods, that's a very good thing.

Maybe you're not a baking nerd like me and would also be curious to know that bundts are one of those modern desserts created to meet the need of a product (see Jell-o salads, amongst others). Nordicware started making "ethnic" bakeware like ebelskiver and Kugelhupf pans but hit gold with the Bundt pan in 1950. The full history of the company can be found here in handy timeline, and here for the history of the cake. I have yet to make the eponymous Tunnel of Fudge cake but am looking for the opportunity. In any case, I always like breaking out this particular pan. Maybe the ridges make it seem more fancy? Or the shape's risk for sticking adds a hint of danger? I don't know.

(successful unmolding!)

But no matter what the reason, they are darn tasty cakes.