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Food and Drink ► Recipes

Clafouti à la Julia Childs

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  • 1 1/4 cups milk
  • 1/3 cup sugar
  • 3 eggs
  • 1 Tablespoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup flour
  • 3 cups cherries, pitted
  • 1/3 cup sugar
  • some powdered sugar

This delicious desert can be made with about any fruit. However the color and sweet moisture of ripe cherries works particularly well.

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan (approx. 10 minutes). Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees (175C) for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Snack with homemade pickles

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  • Ritz Crackers
  • Goat Cheese
  • Black Pepper
  • Pickled Red Beets

We have some delicious homemade pickled Red Beets around. For a happy hour snack here is a quick and easy one: put a teaspoon of goat cheese (the creamy variety) on a Ritz cracker, add some cracked black pepper and top with another spoonfull of the diced pickled Red Beets.Tastes great, but the color alone makes this one special!

For our happy hour we had a 1999 R.H. Phillips Syrah (California) which I happened to come across in my basement and it was wonderful! 

Mozarella with Tomatoes and Olives

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  • 1 medium size ball of Mozarella
  • 2 ripe meaty heirloom tomatoes
  • 1/4-1/2 red onion very thinly sliced
  • 10 tsp good Olive Oil
  • 10 tsp balsamico vinegar
  • 2-3 pinches of coarse sea salt
  • 1 tsp freshly crushed or coarsely ground black pepper
  • 16 Kalamata Olives (preserved in red wine vinegar, pitted)
  • 10-12  fresh leaves of Basil
  • 1/3 cup of crumbled Feta cheese
  • 1 fresh Baguette

Easy to prepare summer treat full of freshness, juice and flavor. Cut the Mozarella in slices (about 1/4" thick) and spread out on a good size plate. Slice tomatoes and put one slice on each Mozarella pad.
Loosen up the onion slices with your hand and add on top. Now add about a tea spoon of olive oil and a tea spoon of balsamico vinegar on top of each tomato.
Sprinkle with coarse salt and crushed pepper (careful with the coarse salt - it is pretty strong and you don't want to over-salt).
Cut the olives in half and add on top of the tomatoes. Bundle the Basil leaves together (leaving 4 on the side for decoration later) on a cutting board and cut in stripes. Add on top. Sprinkle the Feta cheese over it.

Arrange the remaining whole basil leaves around the rim of the plate. Serve with fresh Baguette - warmed up in the oven.

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