Friday, August 29, 2014
I'd like to thank Anne Burrell for this splendid recipe for Cherry Clafoutis. I've made clafoutis before and couldn't see what the fuss was about. It's basically an egg-y cake-pie thing with cherries. Pretty bland actually, aside from the fruit. But in this recipe, with the addition of ground almonds, the flavors are in better balance and the texture is good too. Cherries are a fine choice when they are in season, but you could also try this with plums, pears or peaches.
Thursday, August 28, 2014
Is it cheating to use a mix to make cookies? I think not. These are doctored-up with tahini, so they are denser and moister than the classic mix cookie. If you lack tahini (sesame seed butter) you can use another kind of nut butter. (Almond butter is also very good.)