Well, generally, you just eat them. If you’re me you do, anyway.
But, the cherries aren’t quite perfect yet. No problem!
But what to make with these shiny little ruby gems?
Of course – clafoutis!
With oatmeal, to make a more substantial breakfast for yet another rainy day. And vanilla bean, to make it extra special!
I read that the traditional, extra-old fashioned way to make clafoutis was to leave the pits in the cherries. So when, after filling my two little round ramekins and a loaf pan, I found myself with extra batter, I poured it into one of my tiny oblong ramekins and added some un-pitted cherries. Allegedly the pits release an almond flavor.
And now for the glamor shots:
I know I’ve mentioned before that I like to use decorative scrapbook pages from the craft store as backgrounds for my food photos.
If you’re tired of plain old white, I really recommend trying it.
I love having lots of different patterns and colors to offset my food.
You probably want to hear more about the clafoutis.
Well, it’s awesome. Totally make it. Use other fruits if you want (though then it’s called a flognarde, which is also an awesome name). You can also make it without the oatmeal, but you’d have to substitute some flour for the oatmeal. I like the oatmeal, though – it tastes more wholesome and comforting on a day like today.
Oatmeal Vanilla Bean Clafoutis
- 2/3 cup light brown sugar
- 2 1/4 cups old-fashioned oats (increase amount slightly if using quick oats)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 3 1/3 cup milk
- 1 medium vanilla bean, split & scraped (reserve pod for later use – I stuck it in a jar that I’m going to fill with vodka when I get around to getting some)
- 2 cups cherries, washed & pitted
- Few pinches of flavored sugar of your choice (I used ginger, but cinnamon or vanilla would be great)
Preheat oven to 350. Lightly grease/butter your baking dish(es) – will fill a 13×9″ baking dish, or several individual-serving ramekins. Measure the brown sugar into a large bowl, breaking up any clumps with a spoon. Add the oats, cinnamon and salt and mix well. In a separate, slightly smaller bowl, crack the eggs and beat them lightly. Whisk in the milk and vanilla, taking care to break up any large clumps of seeds. Pour the wet mixture into the dry and mix well. Pour into baking dish(es), taking care not to overfill (they will rise slightly). Lightly press the cherries evenly into the surface(s) of the batter, making double layers if necessary. Sprinkle with flavored sugar of your choice. Bake up to an hour for a large pan, 40-45 minutes for individual ramekins (middle will be set but the clafoutis will still be moist and juicy). Allow to cool for about 10 minutes before eating, if serving hot.
This would be awesome with some vanilla yogurt or ice cream, but is great alone, warm, with tea, as you watch the rain fall.