“Les étourneaux ont tout bouffé !” my mum exclaimed when she told me what had happened to their cherries last year. The cherry trees were so full that they even thought that the branches would give in under the weight. Then, the weather came into the way, preventing them from picking the ripe juicy fruit that was calling for it. And, before they knew it, something happened! Some call it the Law of Nature, I call it Petites Canailles ! (rascals) Clever stealing starlings arrived in masses — they never come alone, do they? — and within a few days, hardly anything was left. How do they even manage to smell these things?
Well, sadly — and luckily too for my revenge against the étourneaux — I do not have this problem anymore since I do not have the luxury to admire the life of cherry trees in my garden. Maybe I should get the big garden first, shouldn’t I? And I can hardly express how much I miss this time of year. But good things happen nevertheless. Boston is a place with many fantastic diverse food resources, and a recent trip to my vegetable guy made me forget about it all, even only for a short moment, after I came home with, in my bags, plenty of sweet shiny black and red cherries. They were worth the wait!
The season is here! Le temps des cerises !
Most of the time, I prefer to eat cherries simply as they are, fresh or picked from the tree, keeping the noyaux in my mouth for hours before spitting them as far as I can — P. and I even like to compete as to who spits the furthest and the most precise. But there are a few preparations with which, I confess, I can sacrifice raw cherries into a cooked preparation. And you know it well, le clafoutis aux cerises, don’t you? If you are French or have had any connection with French food before, you will have either made one — rather many, non ? — or at least tasted one cherry clafoutis before. And if not yet, why don’t you start now! P. is already addicted and greedy for them, even if he kindly offers me a handful of cherries. I suspect that it is for me to get into the kitchen quickly!
Although many fruit can nowadays be used, black cherries remain traditional in a clafoutis. This baked rustic entremets is a French tradition that comes originally from the Limousin area in France. Black cherries are simply cooked in a batter made of eggs, sugar, milk and flour. It can be served lukewarm or cold, and I personally prefer to eat mine lukewarm. In the following recipe, I used cream , vanilla seeds, replaced flour with cornstarch, and added crushed biscuits roses de Reims on top with unsalted chopped pistachios, to add a crunchy nutty touch. But really, clafoutis is as you like, whenever you like! It is a good thing to come back to our classics. Comfy food which brings back numerous tender old memories. What can I say? Cherries are nostalgic to me! At least les étourneaux will not have got to these ones. I did before them!
- About 4 cups fresh black cherries
- 2 large eggs + 1 yolk
- 1/2 cup blond cane sugar
- 1 oz cornstarch
- 1 oz all purpose flour
- 7/8 cup whole milk, cold
- 1 vanilla, seeds removed
- 1/2 cup heavy cream
- Biscuits roses, grounded (optional)
- A few unsalted pistachios, chopped coarsely
- Preheat your oven at 350 F.
- Wash the cherries.
- Beat the eggs and yolk with the sugar.
- Add the vanilla seeds and mix.
- Dilute the cornstarch in the cold milk.
- Add the flour and cornstarch to the previous preparation, with the cream. Mix well until homogeneous.
- Grease small ramekins (or a larger dish) and sprinkle with sugar. Remove the excess.
- Divide the cherries between them and pour the cream over.
- Sprinkle with biscuits roses powder and place in the oven for 40 to 45 min, until golden. Remove. Eat lukewarm or cold.
- When ready to serve, sprinkle chopped pistachios on top.
- 600 g de cerises noires
- 2 gros oeufs + 1 jaune
- 100 g de sucre de canne blond
- 30 g de maïzena
- 30 g de farine
- 200 ml de lait entier, froid
- 1 gousse de vanille, fendue et grattée
- 100 ml de crème liquide
- Poudre de biscuits roses (facultatif)
- Quelques pistaches non salées, concassées grossièrement
- Préchauffez votre four à 180 C.
- Lavez vos cerises.
- Battez les oeufs et le jaune avec le sucre.
- Ajoutez les graines de vanille.
- Délayez la maïzena dans le lait froid.
- Ajoutez la farine et la maïzena à la préparation précédente, avec la crème. Mélangez pour obtenir une pâte homogène.
- Beurrez de petits ramequins et saupoudrez-les de sucre. Enlevez l’excédent.
- Répartissez les cerises lavées équeutées dans les moules et versez la crème à clafoutis dessus.
- Saupoudrez de poudre de biscuits roses. Enfournez au four pendant 40 à 45 min, jusqu’à ce qu’il ait une belle couleur dorée. Dégustez tiède ou froid.
- Au moment de servir, disposez des pistaches concassées dessus.