Archive | July, 2014

Kla-Foo-Whaaaa….?!! Cherry Clafoutis Limousin (from Saveur)


That was my reaction the first time I heard of this dish a long time ago, it is pronounced “Kla-Foo-Tee” and is this wonderful French dessert that is eggy, custardy and heavenly; the taste is akin to a very fluffy soufflé with a flan taste!  We were on Twitter when some followers of ours, @motoridersd and @brandiego mentioned it and it triggered some memory and intrigue for us.  We were really excited to try out a new recipe and take advantage of cherry season!!  We didn’t have a cherry pit remover so we left the pits in, which I found makes it a Limousin clafoutis.  According to Wikipedia, “A traditional Limousin clafoutis contains pits of the cherries.  The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.”  We would love to say we did it because of this background knowledge, but in truth we were too lazy to remove the cherry pits with a knife (we didn’t notice a flavor difference with the pits left in).

When Kevin made it he omitted the Kirsch (a cherry flavored liquor) as well as dusting the final product with the powdered sugar, we were just too excited to do that step and the picture suffered.  In our oven, the dish wouldn’t set in the time allotted so we added a few more minutes, which caused the top to possibly over-brown, but this didn’t affect the taste at all.  When we make this dish again, we will include the kirsch and do a follow-up post on whether it would have made for a better dessert.  On a side note, we found that a drizzle of a good honey on top seemed to enhance the flavors of this dish!!  Overall, it is a delicious dish that is actually relatively low in calories due to the low amount of flour so you won’t feel so bad when you go get seconds!



1 tbsp. unsalted butter,softened
1 ¼ cups milk
6 tbsp. sugar
2 tbsp. kirsch
1 tbsp. vanilla extract
6 eggs
Kosher salt, to taste
¾ cup flour
3 cups black cherries, pitted or unpitted
Confectioners’ sugar, for dusting




1. Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners’ sugar before serving. Serves 8.



Paula Deen’s Dr. Pepper Pecans

I have to admit, both Kevin and I are terrible at thinking up appetizers to bring to a party that isn’t just cheese, fruit, and crackers.  Should it be hot or should it be cold; should we bring homemade dip with chips or something something fancy?  Is there a theme and does whatever we look at match that theme?  This was a summer swim party in Dover, FL so we decided to bring the down-home to the party; I was hesitant at about the pecans because I was unsure how the end result would taste, but I fret for naught, this went over really well!!  We ended up cooking this a little longer since it would not cook down by half on our stove in the time cited, in the second batch we cooked the liquid lower/longer so that when the pecans were cooked in the syrup, the nuts would keep a crisper texture.



  •   1 Cup Dr. Pepper
  •   1 Cup Pecan Halves
  •   1 tablespoons (1/4 stick) butter
  •   salt

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  1. Preheat the oven to 350 degrees F.  Line a rimmed baking sheet with foil.
  2. In a small saucepan, bring the Dr. Pepper and butter to a boil over medium high heat.  Simmer until the liquid reduces by half, roughly 15-25 minutes.
  3. Stir in the pecans and continue to cook until the liquid becomes a sticky glaze, 3-4 minutes.  Add a big pinch of salt, stir and transfer to the nuts to the prepared baking sheet.
  4. Bake, stirring once or twice, until toasted, about 10 minutes.