[gingerpale]

[Rainey]

Only Clotilde could say.

In fact, "Recipes" was a topic created rather later than the bulk of the forums. So, once upon a time, they popped up wherever they flowed from the conversation. I think, if it were possible to look at just recipes, most of them would pre-date the creation of the "Recipes" topic.
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God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

[gingerpale]

Ok! Just so everybody knows there's gold in them thar forums.

And back on topic, I chickened out and did not make clafouti--raspberries too special to take chances with. Instead a tried and true vanilla butter batter cake that always works for me and we gobble up. Spread in pan, top with ANY summer fruit.

[GB]

Barbara: I have just seen your post re Julia Child's clafoutis recipe.

This is the recipe I always used and swore by - until we moved to Norfolk and the book went missing ! I have Volume 2 of the Penguin edition and keep trying to find Volume 1 in second hand bookshops as it is now out of print, but so far no luck. Could you possibly let me have the recipe ?

With many thanks.
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My late father's favourite saying: "The bucket's always half full"

[Barbara]

Hi GB
How awful to have lost the book. I bought mine for $1 at a flea market. Perhaps you will be as lucky to find one. Here's the reicpe.

2 cups cherries

Mixture
1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted all purpose flour

METHOD
Preheat oven to 350 degrees.
While oven is heating put on an apron and rubber gloves.
Remove the pits of 2 cups cherries. It is very messy and you'll be glad you're wearing an apron and gloves.
In an electric blender place all the above ingredients in order as written. Cover and blend 1 minute at top speed.
Pour a 1/4 inch layer of batter into 7 - 8 cup lightly buttered fireproof baking dish or Pyrex pie plate 1 1/2 inches deep (I used a oven proof china flan dish ).

Set over moderate heat (use an asbestos mat if dish is not fire proof) for a couple of minutes until the film of batter has set in the bottam of the dish. Remove from the heat. Spread the cherries over the batter. Pour on the rest of the batter.

Place in the middle of the oven and bake for about an hour. It is done when it has puffed and browned, and a needle or knife plunged in the centre comes out clean.

Sprinkle top with powdered sugar just before bringing it to the table. It need not be served hot but it should still be warm. It will sink slightly as it cools.
Here are pics on my blog. I have also made it with blueberries.
http://winosandfoodies.typepad.com/my_weblog/2007/01/todaycherries.html
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Barbara

[GB]

Barbara: Thank you very much for the Julia Childs recipe.

Apologies for not thanking you sooner but have been too busy to blog !

By the way, your holiday photos are lovely - summer here has disappeared(again) so it was nice to see some sunshine !
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My late father's favourite saying: "The bucket's always half full"