1. Delicious! I don’t go in for puddings, but love things made with set custard – crème brûlée being my favourite. Your note about amygdalin was very interesting, as I’ve noticed a hint of almond in my home made sloe gin. I always thought it must come from the stones and your comment seems to confirm it 😉
    I always thought the name clafoutis should be Welsh – there’s something about it that reminds me of the Welsh language. I believe the word is actually from Occitan French, so there’s probably no connection to Celtic at all…

    • Interesting, Md. Oh man. Id love to try that sloe gin. It’s likely the stones that adds that hint of flavor. creme brulee may be my favorite. Unfortunately for me I don’t speak very good French. Just Spanish, but etymology of words had always fascinated me. Thanks as always for your thoughtful input. 😉

      • As you mentioned the language bit: Occitan French (lenga d’òc) is a close relative to Catalan. France had two languages, Oi (French) in the north and Oc in the South. From the 15th C. onwards the northern French imposed their Oi language upon the South and it has become the official language of France.

        • Wow very interesting. I can follow a bit of Catalan in that there are hints of Spanish. I’d love to hear Occitan French…Technical question…did this post come up in your reader? i don’t see it in mine and I suspect it’s because of the playlist 🙁

      • I don’t use the Reader, I just click the links from the email that tells me you have made a new post. However, I looked at the Reader and your post is there 😉
        The lenga d’òc is in serious decline, whereas, I believe, Franco’s hostility towards Catalans, their language and culture gave them a real impetus to keep spoken and written Catalan alive. There are some examples of language similarities here:

        • Ah thank you. Such a shame when a language takes on a political stigma, but it does become a driving force, like Yiddish. So interesting. Thanks for this info!

  2. This looks divine. I adore cherries. Thank you for the kind comments you left on my lavender and lemon shortbread post. I am now following your blog. It would be lovely to stay in touch. Emma.

    • Oh of course. Thanks so much. I am such a sucker for lavender and short bread. And your photos were stunning. I loved the use of the black and white/color combo. I’m following you too so we’ll definitely stay in touch. Thanks for your kind compliments!

  3. Cherry clafoutis, is so very French, I had no idea it was a Limousin recipe as it has become a staple throughout the country. I am glad you liked it, it looks delicious, and your cherries are so black, I bet they are juicy and sweet as well. How lucky you are to have so many cherries, the season has long been over here!

    • Thank you, Darya. I’ve really begun experimenting with cherries. Most of the recipes I find are French. I know you said it’s one of those desserts people either love or hate, but boy did I love this one. I am partial to custards though. The season may be on its way out, but I’ve got blueberries. So much good stuff. I hope you’re still enjoying your summer! Great to hear from you as always.

  4. Your cherry clafoutis looks wonderful and the photos are simply lovely. I’m not really into custards; I don’t have a sweet tooth and I can easily count the times I had a dessert during the last six months (if I have to commit a culinary sin, I always go for a savory dish! 😉 ). However, every rule has an exception and I would be happy to bend mine tonight and have a taste of your great treat! How is it possible to resist to those cherries? They whisper to you and excite your taste buds.

    • Thanks so much, Francesca. I don’t have a sweet tooth, but I do like desserts when they’re not saccharine sweet. The cherries are kind of irresistible. I’ve made a little bit of cherry everything lately. This is a good one. 🙂

  5. Love clafoutis and cherry is the absolute best. What a great way to meet a best friend and thank you for the playlist – some of the songs I know and some are new to me. Stunning photos and I enjoyed reading the dialogue between you and MD – I have a pal from Montpellier in Languedoc and all that history fascinates me.

    • Wow very interesting. Thanks so much for your comment! I’m glad you liked the playlist. Yes, this linguistic history is so interesting. I didn’t even realize that there were different dialects in French too. This is my first time making a clafoutis and I’m so glad I did it. I actually learned something about language and food!

  6. Ha! I saw those cherries, the linen and I could just imagine you working it with your camera! Very nice. Gorgeous, aren’t they? The clafoutis looks delicious. We also bake our clafoutis without pitting the cherries (because you’re supposed to–that’s how they do it in France), but this is the first time I’ve heard about amygdalin and almond extract. Good one. Ken

    • Thanks, Ken. They really are so pretty. Cherries and lemons are just stunning. I saw your goat cheese version and was tempted, but I wanted to go classic before branching out. Your site is such an amazing resource. Your last few posts have me drooling. Enjoy the weekend!

  7. clafoutis! i just made apricot clafoutis the other day, and it was so so good, it’s started a whole new obsession! now i need to try it thr traditional way, with cherries. this post is perfect timing, and beautifully written as always!

    • Oh wow, Dedy. I hadn’t really thought of that. So sad. You’ll have to make it with other fruits, maybe some that are native to Indonesia. What a great fusion that would make. Thanks always for your comments.

    • Thanks, Liz. Glad you liked the playlist too. I thought it would be a fun thing to do 😉 I how you’re doing well. I saw a bunch of girls walking around talking about one of their friends the other day and I thought of you and your daughter how they had no idea how precious these friendships could become.

  8. Your photos are pretty and magical, as usual, Amanda! <3 Agree with Darya, clafoutis is so French and yet so delicious! Did you use pitted or not cherries?
    And I love your spoons!!! They are gorgeous! Can you send me one or two please? 😀 Unfortunately, here there are no any flea markets or shops, that sell such nice stuff.
    Have a good weekend!

    • Thanks so much. I used not pitted cherries, they add to the flavor. The spoons are actually from Russia. They were my great grandmothers. My grandma gave them to me saying that she never used them. I was so happy to have them. I really appreciate your comment! I love your blog too. :O)

  9. Listening to Adele as I write this! 😉 And you did show up in my reader – it’s just that I manage to get to my reader about once a week.
    Cherry clafoutis is one of my favourite desserts. I remember the first time I ever made it. I was young – at university – and entertaining this couple that I was slightly intimidated by. I can’t remember the main course but I’ll never forget the clafoutis – so elegant! Last year, thinking myself very clever, I tried making a cranberry version for Thanksgiving. Was so disappointing. I’ll stick to cherry – preferably dark cherries like the ones you’ve used. Your spoons and plates are gorgeous – and the linens too. Lovely. Like you.

    • Thank you so much 🙂 The cranberry could be good, but they probably don’t hold up well. I love your story about the university. I’m proud of you for not letting the couple scare you from cooking for them. I know that feeling. The plates are from my mother in law and the spoons are from my great grandmother from Russia via grandma. I love your comments. 🙂

  10. Très cool playlist, I think we have/like the same type of music. 🙂 I absolutely love, love, love cherries and can eat whole bag or large bowl of them all by myself in minutes!! Self discipline goes out the window when I have cherries. 😉 I’ve been eyeing several recipes for clafoutis (I like French recipes too) and yours looks fantastic! Love the information about the amygdalin. So interesting! Thank you Amanda!

  11. Fig & Quince

    the words and images in this post are making me dizzy! please fan me? love the playlist. will play it while I work. And yay for Carla Bruni, I can listen to her songs on endless repeat.

  12. Showing up late as my usual self these days. My work hours have been long and down time…nonexistent. But that’s all changing in two weeks! I read this post twice. Amanda, this is so poetically written. As I read it the first time I kept hoping you are working on your manuscript! You certainly have a gift. I love your playlist! More often than not I have French Cafe (Pandora) playing in the house. Now you have me totally inspired to make your clafoutis recipe, with the pits still in! Cherries are still dripping from the trees here in Washington state. 🙂 I just wish I had your gorgeous plate to serve it on… It was so nice to start my day this morning reading your post and listening to your playlist. Thank you!

    • Talk about saving the best for last! What a wonderful comment. Don’t worry about being behind. I am too. It’s the nature of summer. I hope your schedule calms down too. I’m totally unplugged this week except for my phone which im only checking sporadically. I have that same station on Pandora! The clafoutis is delicious. As for the manuscript…maybe soon? I hope so. 😉 thank you so much for making my morning and planting the writing seed again. Xo

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