Question: What’s a great recipe using Door County Cherries?
Answer from DC Chef, Sarah Basch of the FlourGirl Patissier:
It’s cherry blossom time in Door County! The orchards are a sea of white. And if you’re anything like me, you’re already thinking about cherry pie! If you are also like me, you suddenly remember that you still haven’t found that perfect pie crust recipe. Plus, you just don’t have the time for the whole process involved in making a pie….cooking the filling, mixing the crust, chilling it, rolling it, assembling the pie, baking it, then waiting rather impatiently until it’s cool enough to slice and eat.
So here’s another thought for you. Try a little classic French dessert called a Clafoutis (pronounced CLA-foo-tea). It’s simple to throw together, but beautiful and delicious enough to impress your family, with a fancy French name to boot. There’s no crust to fuss with. You don’t even need to bring out the mixer. Just a bowl, a whisk, and you’re set. Sweet cherries are especially lovely in this dessert, as they hold their shape while baking nestled in the custard, but tart cherries work too. Come fall, you can try it with apples or pears.
I love to bake, but I don’t like to fuss too much. I’ve found that the best desserts are usually the simplest, in both ingredients and execution. This is a staple for French farm women, who can make it without a recipe. I don’t have that talent, so here is a recipe from Susan Herrmann Loomis’ “French Farmhouse Cookbook”. If you try it, I would love to know how yours turns out!
CLAFOUTIS
From French Farmhouse Cookbook by Susan Herrmann Loomis
6-8 servings
12 oz fresh cherries, pitted
1 cup minus 2 tbsp sifted unbleached flour, plus extra for the pan
heaping 1/4 tsp sea salt
2 cups milk
3 large eggs
1/3 cup sugar
1/2 tsp vanilla extract
1 tbsp butter, cut into 6 pieces, plus extra for the pan
Preheat oven to 450 degrees. Butter and lightly flour a 9-1/2″ round glass or ceramic baking dish. Place cherries in the pan.
Combine the flour and the salt in a large bowl and mix with your hands. Whisk in 1 cup of the milk until smooth. Then add the eggs one by one, whisking briefly after each addition. Whisk in the sugar, the remaining 1 cup milk, and the vanilla extract.
Pour the batter over the cherries. Dot it with butter, place it on the center rack of the oven, and bake until it is golden and puffed, about 25 minutes. Remove it from the oven and let it cool thoroughly before serving.
Get to know your chef, Sarah Basch:
Sarah Basch, a Door County native, grew up watching her mother and grandmother make delicious desserts, always from scratch. Originally pursuing a career in business, she found herself spending much of her free time baking for family and friends. She finally decided to turn her passion into a career. Her first position was at a bakery café in Steamboat Springs, Colorado. Following that, she was the pastry chef at Merenda Restaurant and then the French-inspired Sparrow Bakery, both in Bend, Oregon. Sarah is currently the pastry chef at Alexander’s in Fish Creek. She also owns FlourGirl Patissier, specializing in made-to-order wedding and any-occasion cakes.
FlourGirl Patissier specializes in made-to-order wedding cakes, as well as
cakes and desserts for any occasion. I would love to work with
you, whether your occasion is big or small. I can also provide delicious
options that are gluten-free, egg-free, and/or dairy-free. Contact me to
discuss your special event. I love what I do…..you’ll taste the
difference!
FlourGirl Patissier has been featured in Martha Stewart’s Real Wedding Blog
2012, Door County Magazine 2011, and Door County Bride’s Real Wedding Blog. She is also the recipient of WeddingWire Bride’s Choice Award in 2013.
Owner Sarah Basch is also the pastry chef at Alexander’s restaurant in Fish
Creek, voted Best Dessert and Best Brunch by Door County Magazine.
920.421.0649
Flourgirlpatissier.com
Facebook.com/flourgirlpatissier