Welcome to Sarah's Adventures in Culinary Experimentation

This blog is for posting recipes I've experimented with while teaching myself to cook. Some I have taken from my favorite recipe books, others are purely my own experimentations. My audience is usually just my husband, my toddler daughter, and I and we are living on a tight budget. Sometimes you might find a splurge.

Hopefully you'll find something here that you like!

Saturday, July 7, 2012

Old-Fashioned Cherry Clafoutis

Old-Fashioned Cherry Clafoutis
Serves: 6-8

I found this recipe in my Food Network magazine for July/August 2012. It was my first clafoutis and was absolutely delicious! I would definitely make this again! I had to make some changes to the original recipe (I didn't have lemon or orange zest). It was still super nummy!


  •     2 1/2 cups pitted cherries (1 to 1 1/2 pounds whole cherries)
  •     4 tablespoons whiskey
  •     1 tablespoon Angostura bitters
  •     Unsalted butter, for the baking dish
  •     1 1/2 cups half-and-half
  •     4 large eggs
  •     1/2 cup all-purpose flour
  •     1/2 cup granulated sugar
  •     2 tablespoons lemon juice
  •     2 tablespoons orange juice
  •     1/4 teaspoon kosher salt
  •     1 tablespoon coarse sugar

What was left before I could get a camera!
  1. Preheat the oven to 375 degrees F.
  2. Toss the cherries, whiskey and bitters in a bowl and let sit at room temperature, stirring occasionally, about 30 minutes.
  3. Drain the cherries and reserve the liquid.
  4. Butter a 10-inch pie plate and arrange the cherries in the plate in a single layer.
  5. Whisk the half-and-half, reserved cherry liquid, eggs, flour, sugar, lemon juice, orange juice and salt in a large bowl.
  6. Pour over the cherries and bake until the edges start pulling away from the sides of the pan and the top is lightly golden, about 45 minutes.
  7. Remove from the oven and sprinkle with the coarse sugar.
  8. Switch the oven to the broiler setting and broil the clafoutis until golden brown and bubbling, 1 to 3 minutes.
  9. Let cool at least 10 minutes.