Long time no talk, peeps from all over the world!
There’s a saying going something like the rarest things are most enjoyed. I would agree but with a disclaimer - my daily dose of brain food in the shape of great music, some cooking and new artists never lets me down.
So today, I’m finally back with three - 3!! absolutely delightful topics. That you would enjoi to the max anyway even if were posting daily. Hah.
- The First musical topic is Jenova7. If you are in a mood for some chillingness tainted by jazzy sounds, this will be your perfect summer afternoon ally.
- The Second culinary topic is the legendary Clafoutis. Traditionally with cherries, but more about that later on - just, it’s a fruity-perfect-for-summer dessert.
- The Third artisitic topic is about lettering, and about Ms Jessica Hische in particular. I’ve been tripping on this form of art a lot lately, and she appears to be my favorite as of today.
So let’s get it rolling!
You’ll start your journey with us by turning your oven up to 180°C, and getting out of the kitchen because by this heat no one should stay close to an oven for too long.
On this ordinateur of yours, you’ll play “A Journey Through The Basement" by Jenova7 - a 1h22 break in your probably chaotic life. Immerse in those low BPM, jazzy tunes, relax, and if you are like me, pour yourself a glass of fresh white wine - maybe a Chardonnay. This will go quite lovely with the recipe about to come. And since you’re most likely gonna love the music… I might as well drop here the link to its albums on BandCamp. For future reference; you’ll thank me later :)
Now heads high soldiers, we have a dessert to bake!
.. ok it might be a bit over motivational since it truely is fast and easy to bake (and fatless!). And as much as I hate this word and its over usage in the food blogging landscape… it IS versatile!!
Let’s cut the suspense.
All you need for the base is the following: 3 eggs, 2 tablespoons of white flour (or one of flour and one of cornstarch [maïzena] if you have this around), 1 pinch of salt, 60g of sugar (I divided between white and muscovado), 1/4L milk.
Start by generously buttering a square normal cake pan, or a tart/quiche one (it will be a bit thiner yet still delicious. However it leaves space to double the dose or level it up by a half of the quantities).
Mix everything together except for the milk. Don’t mind the big lumps. Bring the milk to a boil, and mix it in fast with a hand mixer - that will get you rid of those lumps.
That’s it, your base i ready!
On to the most interesting part of it: the fruits and aroma!
I tried the following combinations and it was oh so good!
- Apricots, and an open vanilla bean put to boil at the same time as the milk;
- Apricots and raspberries, with a little bag of Bourbon Vanilla sugar;
- Blueberries, with almond flavor;
- Note: The traditional one is with cherries! Haven’t tried it as those were the fruits I had on hand - and I honestly prefer to eat my cherries without any flavor pampering.
- Note 2: This is an extra simplistic fast version of the clafoutis. Some others call for egg whites in snow, two different rounds of baking, etc… I just love this one as it’s delicious as it is.
- Note 3: The only rule you should follow is covering the bottom of the pan in fruits as you’ll cover them with the above preparation. The more fruits the merrier!
And voilà! Fruits, preparation, oven for ~45 minutes! It should be tanned, and bubbly from the fruits. And there you have it. Your clafoutis.
Repeat and enjoi, klah-foo-teeh :D
Now, two tips about how to enjoi it:
- Tradition calls for eating it warm, maybe with a scoop of (vanilla?) ice cream (and whip cream? ih!), or just heavy cream.
- I personally love it best when it’s been in the fridge for a couple hours, and dusted with powdered sugar right before serving. Fresh, sweet and flavorful from the fruits, oh so light! I even tripled the recipe once to bake one big batch directly on the oven’s flat tray - it worked perfectly!!
And whether you want to do this while waiting for the baking or the refreshing part of the process, don’t miss out on Jessica Hische’s website.
She specializes in lettering, fonts, illustrations of all sorts implied in the beauty of words. For a book & art (traditional and computer assisted) lover like me, this is just a perfect combination! One of her latest work was for Wes Anderson’s “Moonrise Kingdom”, designing the movie’s font. Imagine if she illustrated a recipe book dedicated to Broccolis or a Black Keys album - I think I would instantly freeze :))
But enough with the rambling.
I wish you a delightful, hopefully not to blazing hot summer day!