\n
![\"\"](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2024\/07\/IMG_6078-use-edited-1440.jpg\")
<\/a><\/p>\nClafoutis is a French dessert (or a righteous breakfast \ud83d\ude09) that occupies the territory midway between a baked custard and bread pudding.<\/p>\n
The pronunciation is kla foo tee: disregard the final S and execute each syllable with equal stress, \u00e0 la mode fran\u00e7aise.<\/p>\n
By the way, if you need a good laugh (and who doesn\u2019t these days?) go to Google and type in \u201cpronounce clafoutis\u201d and listen to it confidently mangle the word as kluh fau<\/strong> tuhs. Talk about executing syllables. You can\u2019t make this stuff up.<\/p>\n It\u2019s customarily made with black cherries or rhubarb, but today\u2019s combination of fruit was the berries! (Sorry, not sorry.) Best of all, the dish couldn\u2019t be easier to prepare. Essentially, eggs, half & half, sugar and almond extract go into a blender for a couple of minutes, flour is mixed in, and the batter is poured into a hot, generously buttered baking dish. Add the fruit (some recipes pour the batter over the fruit), bake until golden brown and puffy, et voil\u00e0!<\/p>\n Next time: Rhubarb! When life gives you lemons, make lemonade.<\/p>\n When the benevolent folks at your local Victory Garden give you freshly harvested gooseberries, red raspberries, and champagne currants, make clafoutis. Read on…. Continue reading <\/a><\/p>\n<\/a><\/p>\n
\n
\n <\/p>\n","protected":false},"excerpt":{"rendered":"