![]() To a large bowl, add the butter and sugar.Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper. However you get the pit out, the cake will turn out delicious! You could also simply cut them in half and remove the pit that way. I like to take the stem off of the cherry, and place it on top of a small glass bottle - a 10-12 ounce one you'd get something like beer in - and use a chopstick or metal straw and press down on the center of the cherry until the pit pops off the bottom. It makes for a perfectly, evenly-dispersed slice every time, and it's just beautiful to slice into.Ī quick hint, too - you don't need to purchase a cherry pitter if you don't have one. To ensure that the cherries don't sink in the batter or bleed their color everywhere, I opt to toss them in a bit of flour first, and add them to the cake in layers. This is a wonderful pound cake with the slight flavor of almond - I adore the combination of almond and cherry (like my thumbprint cookies!). It's also my personal logo.My Aunt Raffy had been telling me about a cherry pound cake that her nonna and mother had made long ago, and wanted me to try my hand at re-creating it! After all, it's the perfect season for it - fresh cherries are super abundant, and I love baking with fresh seasonal produce. ![]() Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. ![]() I'm not fond over fakey, over-enthusiastic performance chefs. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. We're hoping that his sisters will soon show up with their own accounts, as well. My sister Cathy is here as cxstitcher and my mom is Juliesmom - say hi to them, eh? Our friend Darrell is here as Uncle Dobo, too! I've been typing in his recipes for him and entering them on R'Zaar. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as Steingrim, is an excellent cook. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. ![]() It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. It was really good with just the vanilla, though. I will probably add 1/2 teaspoon of lemon zest next time, because it needed a little boost in flavor. We ate it warm by itself, but it would be good with a little vanilla ice cream on top, or served cool with whipped cream. As it baked, the fruit came to the top, and there was a layer of custard under the fruit when it was done. Then sprinkled the 2 TB sugar over the top. After melting 2 TB of butter in the dish and spreading it over the interior, I put the fruit in the dish in an even layer, and poured the batter over the fruit. Also, I did not do the 2-step baking process. I did sprinkle about 2 TB more sugar over the top before baking. I used 1/3 cup of sugar in the batter, and it tasted sweet enough so I didn't use all the rest called for. I used frozen cherry-berry mixed fruit, which includes tart and sweet cherries, strawberries, blueberries and cranberries. This was delicious! I had never made clafouti before, and we were very pleased.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |