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Blog

Filtering by Category: 4th of July

Cherry Clafoutis

Patricia Reitz

Cherry Clafoutis - ButterYum

Cherry Clafoutis - ButterYum

I spotted some lovely dark sweet cherries at the farmer's market and immediately thought about rushing home to make cool, creamy clafoutis - a classic French custard dotted with ripe fruit.  Cherries are traditionally used, but you can use other fruits, like this blueberry version I posted a few years back.  

Happy summer!    

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Start by removing the pits from 2 cups of cherries (or maybe a little more if you really like cherries).  These cherries were particularly delicious so I definitely wanted to add a few extra to each serving.

LOVE my cherry pitter.  I only use it once or twice a year, but it's one of those kitchen tools that turns an arduous task into a fun one.   

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Next, butter mini tart pans and place them on a half sheet pan just in case there are any spills to catch.  Don't forget to butter those dishes or you'll have to chisel custard-cement out of your dishes.  Been there.

These are actually individual creme brulee dishes that measure 4.5-inches in diameter.  I love them for individual desserts, but I actually don't like to use them for creme brulee (find out why here).  If you don't have individual dishes, just make this recipe family-style using a 9-inch quiche pan, casserole, or pie plate.  

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Back to the recipe, divide the pitted cherries evenly among the dishes.

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Make the custard by combining the remaining ingredients in a blender until smooth.  So easy! 

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Pour the custard evenly over the cherries.  See all those air bubbles?  They won't affect the flavor of the custard, but I don't like the way they look so I have a trick to share with you...

Break out your kitchen torch!  I love any excuse to pull out the kitchen torch.  So much fun!!!

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Time to bake.  The clafoutis will puff up in the oven, but it will shrink down again as it cools.  I didn't have any spillover, but the sheet pan is there just in case.... and it makes removing 6 molten-hot dishes of custard from the oven much easier.  Just saying. 

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Mmmm... I wish you could smell the intoxicating aroma wafting through my kitchen right now.   I want!!... but first I have to wait for these babies to cool.  Ugh... Torture!

Traditionally, clafoutis is served at room temperature or chilled.  It's hard for me to wait for one to chill completely before enjoying, but I must confess that I do prefer them cold out of the fridge, especially for breakfast.  

Dust with a little confectioner's sugar before serving if you like, but I don't find it necessary.  Hope you'll give this one a try.  Enjoy!  

Items used to make this recipe:


CHERRY CLAFOUTIS

Printable Recipe

Ingredients

  • 2 cups fresh sweet cherries, washed, pitted, and stems removed
  • 2 large eggs
  • 1 cup whole milk (or half and half)
  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/4 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • pinch of fine salt
  • optional:  confectioner's sugar for dusting

Directions

  1. Preheat oven to 350F.
  2. Butter six 4.5-inch round creme brulee dishes; place on a rimmed sheet pan.
  3. Divide cherries evenly among dishes.  
  4. Combine the remaining ingredients in a blender or food processor until completely combined.  
  5. Pour batter evenly over the cherries.
  6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.
  7. Remove from oven and cool to room temperature.
  8. Garnish of whipped cream, creme fraiche, and/or a dusting of confectioner's sugar.  Makes 6 servings.

Red White and Blue Pavlovas

Patricia Reitz

Red White and Blue Pavlovas - ButterYum

Here's a simple dessert for your Indepedence Day celebration.  Plan ahead - the meringue disks need to bake in a low oven for 90 minutes, then rest in the oven overnight.  Then all you have to do is top them with freshly whipped cream and berries.  One word of caution - don't attempt to make meringue in high humidity (it's very humid outside here, but we have the ac on in the house so I didn't have any trouble).  

Draw 4-inch cirles on the back side of parchment paper and use as a guide so all of your pavlovas are the same size. 

Red White and Blue Pavlovas

Printable Recipe

Ingredients

  • 6 egg whites, room temperature
  • 3/4 teaspoon vanilla bean paste
  • 1 teaspoon cream of tartar
  • a pinch of fine salt
  • 1 cup superfine sugar  
  • 2 cups mixed berries (strawberries, blueberries, and raspberries)
  • 3 cups fresh whipped cream (recipe below)

Directions

  1. Preheat oven to 225F.
  2. In the bowl of a stand mixer, place the egg whites, cream of tartar, vanilla bean paste, and a pinch of salt; use a whisk to mix the ingredients and break up the eggs until they're frothy.  
  3. Place bowl on stand mixer and use whip attachment to whip egg whites until they reach soft peaks; sprinkle sugar in slowly and continue whipping until the whites are glossy and they reach the stiff peak stage. 
  4. Place meringue in a large pastry bag fitted with a large round tip or use a spoon to form 4-inch circles of meringue on parchment paper lined sheet pans.  
  5. Bake meringue disks for 90 minutes, then turn the oven off and allow meringues to cool completely without opening the door (I often leave them in there overnight).  
  6. Store in an airtight container.  Makes at least 12 4-inch meringue disks.

To Make 6 Pavlovas

  • Place 6 meringue disks on dessert plates; top each with 1/2 cup whipped cream and 1/3 cup mixed berries.  Serve right away.

Note: for best results, do not attempt to make meringues during high humidity weather.  

To make whipped cream:  combine 1 1/2 cups heavy cream with 3 tablespoons of confectioner's sugar and 3/4 teaspoon pure vanilla extract.  Use a whisk or hand held electric beater to whip until doubled in volume.  

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My Dad's Deli-Style Potato Salad

Patricia Reitz

My Dad's Deli-Style Potato Salad - ButterYum

Some of the best recipes are made with the most basic of ingredients and that's the case with my Dad's Deli-Style Potato Salad.  The ingredient list is small, but there's a whole lot of flavor packed in there.  On a side note - July is a special month for him because it's the month he emigrated to this country.  He loves this land and he's one of the most patriotic people I know, so Happy 45th Anniversary to you Dad!

Note:  My father is a purist and prefers no garnish, but I like a sprinkling of fresh parsley or chives for color.

My Dad's Deli-Style Potato Salad

Printable Recipe

makes 5 pounds

5 pounds white or red new potatoes, cut into 1-inch cubes

8 cups water

1 teaspoon kosher salt

sauce:

2 cups mayonnaise (we love Duke's)

1/4 cup white distilled vinegar

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup finely minced onion

optional garnish - chopped parsley, chives, scallions, etc.

Place the cubed potatoes in a 6-quart stockpot, add water and 1 teaspoon of kosher salt; bring to a boil and cook until fork tender.  Drain and cool potatoes completely.

In a large bowl, whisk together mayonnaise, vinegar, onion, salt, and pepper.  Pour over cooled potatoes; gently mix and garnish if desired.  Refrigerate leftovers.