As a cooking blogger, I some across tons of recipes each week. I try to share the best ones I see. (For those of you that follow me on social media, I hope you like the ones I share!) But, since I don't develop recipes on my site I try to find a great mix of recipes to share as my highlighted Recipe of the Week; different types of dishes, those that use interesting and/or seasonal ingredients, those that feature techniques you should learn, introduce you to new foods or terms with which you may not be familiar, etc. This week's Recipe of the Week hits a few of those notes. It introduces you to the French dish clafoutis (think something bread pudding-ish) and uses the spice cardamom which is extensively used in Scandinavian and East Indian cooking. So, with that build-up, let me share with you this week's featured Recipe of the Week, Cardamom and Stone Fruit Clafoutis from TheKitchn.com.
Like a lot of my favorite recipes, this one allows you to make it your own. The stone fruit(s) you use are interchangeable - plums, cherries, peaches, nectarines, and/or apricots. And who says you have to stick to one at a time? Mix 'em as you want. Clafoutis is often made in a skillet, but scales up nicely in this recipe to feed many more people.
And it's not a super-difficult recipe. Generally, this recipe will take you about an hour and fifteen minutes start to finish. (And 50 minutes of that is for baking.) Begin by coating a 9x13-inch baking dish with butter (don't skimp!). Then you halve the fruit and remove the pits. Then slice the fruits into thick slices and arrange them in a single layer in the bottom of the baking dish.
Then in a large, separate bowl whisk together the five eggs, the sugar, the cardamom and the salt. Whisk until the mixture is smooth and the sugar is dissolved. Add in the flour and whisk until it's smooth. Next add the milk, some of the butter (3 tablespoons) and the vanilla and whisk until it's all combined. Then you pour this entire mixture into the baking dish (slowly so the fruit stays put on the bottom). Then into the preheated 350°F oven it goes. Bake it for 50 minutes. It will set, puff, and turn light golden-brown around the edges. At that point, remove it from the oven and cool it on a wire rack for about 15 minutes. Just a warning, the clafoutis will deflate. You can then cut it (often into squares), dust it with some confectioners sugar if you wish and serve it up!
Leftovers (assuming there are any) can be stored airtight in the refrigerator for 4 days - and reheated in a 300°F oven until it's warmed through.
Cardamom has a pretty strong aroma and a warm, spicy-sweet flavor. because of its warm flavor I always associate it with Fall - along with cloves, cinnamon, etc. Interestingly, cardamom (especially the green cardamom variety) is considered one of the most expensive spices (by weight) in the world. But usually only a very small amount us needed to provide lots of flavor. The use of this spice has been growing quite a bit in recent decades - especially throughout Asia.
In these blog posts I always like to highlight the source for these great recipes. I got this one from a great website, TheKitchn.com which began in 2005. Think of it as a "daily food magazine on the Web" and publish 20 short articles every day. They have a really large (well deserved) monthly readership of 17 million (plus another 1 million through their social channels). They cover tons of topics from recipes (obviously), cooking tips, product reviews, and other information about how to make your kitchen more useful and more engaging through design. If you haven't already (and I'm sure many of you have!), I highly encourage you to check out TheKitchn.com, one of the best sources of kitchen and cooking information on the web!
RECIPES OF THE WEEK.
And be sure to visit the great blogs I mention. You'll be happy you did!