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LYL | Mimi’s Cherry Clafoutis

LYL-MIMI-400WAh … cherries signal summer to me! We enjoyed this dessert … WITH pits included … although, according to Emily’s comment on the TNT post, she wished we had pitted them! I wonder what you did … to pit or not to pit … that is the question! Please leave the link to your blog post in the comments below along with a note if you’re feeling chatty. If you are cooking with us and don’t have a blog, feel free to comment and let us know what you thought about the recipe!

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20 thoughts on “LYL | Mimi’s Cherry Clafoutis

  1. I just loved the texture of this without use of baking soda or baking powder as you might initially expect. I loved using Washington State Cherries. This was another convenient recipe fast to assemble and finish. Amazed I could not get my hands on Orange Flower Water quickly and I did substitute Grand Marnier and the subtle flavor came through. I loved it just as it was with Cherries…..a classic. I am going to make this again to entertain and will try it with Rhubarb too.

    https://www.facebook.com/pages/Victorian-Pantry/387758548645

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    1. Nicely done with the Grand Marnier. Did you use the same measurement as the Orange Flower Water that was called for?
      This is the Orange Flower Water we found in our grocery store, which, to be fair, carries a boatload of fabulous products not found in a typical store. http://amzn.to/1IcG99P
      And I see that Amazon also has a French one, a brand I recognize: http://amzn.to/1CK5ben
      I should’ve put those options on the Tips and Tricks post!!

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      1. Tammy, I did use 4 T. Grand Marnier (you like that because of the Seattle Marniers? I know you are a baseball fan….yes I did mis-spell that, but it fit). instead of a 1:1 for the Orange Water….my goal was for a subtle background to the dish and it is just less concentrated than Orange Water, so I didn’t overpower that. I normally can find Orange Flower Water, and figured I could quickly run in and grab one off the shelf. But online good resource, I’ll save your references. Thanks.

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  2. Decided to think “out of the 9 inch round cake pan” and made half of the recipe (no math degree required to split the ingredients). Pitted the cherries using an apple corer – probably wasted some of the precious cherry but it was efficient and quick to do. Put six cherries in the bottom of five 3″ soufflé dishes (buttered and lined with parchment paper) and shared the batter amongst them. Baked as called for the first 15 minutes and then finished at the lower temp approx. 20 minutes. Cooled and served with a generous dollop of vanilla ice cream. They were very “cute” and fun individual servings. Rave reviews from husband who’s Mother was a fantastic pastry cook so get a “high five” from him is always welcomed.

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    1. Haha, Ellen – I only halve recipes that require basically, no math or at least, no fractions. Or splitting of one egg. 🙂 Love the addition of vanilla ice cream! 🙂

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  3. The ice cream was great for dessert. We discussed having them for breakfast with some maple syrup drizzled on them – decadent! Like a Dutch baby for sure!

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