enough to buy four extra quarts of sour ones for freezing.
enough to spend an entire friday night pitting them.
enough to eat an undercooked, too-thick caflouti.
and, best of all, enough to try a new caflouti recipe from tartine. i was so happy to find this recipe, and i’ll tell you why: it confirmed what i had always had lurking in the back of my head: that a caflouti was really like a far breton, the cake that absolutely seduced me on martha stewart last winter and won over the hearts of a group of hungry photographers last february. the tartine recipe is lovely in its simplicity and elegance. my first attempt came out of the king arthur flour cookbook, and i think it was a bit too complicated. that’s even before i cooked it in a pan that was too small, and it had to stay in the oven an extra hour, and still came out undercooked.
this one was perfect. egg, some heated milk--almost custard-like--and just enough flour to hold it all together. i whisked it nice and smooth, and i pitted the cherries.
i know, i know, you’re not meant to pit the cherries. it robs the caflouti of its authenticity and, some say, it steals away some of the flavor. legend has it that the pits add some almond flavor to the custard. but me, i don’t like biting into a cherry and finding a pit.
i got a little creative, maybe too creative for my own good. my CSA this week included 5 perfect apricots, and i sliced and pitted those and threw them into the caflouti as well. count me in the camp of people who don’t really like apricots and never know what to do with them, even if they are looking all gorgeous and perfect at the farmers market (or, in my case, a corn-based plastic deli cup).
my creation is cooling even as i type. i am not sure what a properly finish caflouti is meant to look like, so i am still nervous.
enough to spend an entire friday night pitting them.
enough to eat an undercooked, too-thick caflouti.
and, best of all, enough to try a new caflouti recipe from tartine. i was so happy to find this recipe, and i’ll tell you why: it confirmed what i had always had lurking in the back of my head: that a caflouti was really like a far breton, the cake that absolutely seduced me on martha stewart last winter and won over the hearts of a group of hungry photographers last february. the tartine recipe is lovely in its simplicity and elegance. my first attempt came out of the king arthur flour cookbook, and i think it was a bit too complicated. that’s even before i cooked it in a pan that was too small, and it had to stay in the oven an extra hour, and still came out undercooked.
this one was perfect. egg, some heated milk--almost custard-like--and just enough flour to hold it all together. i whisked it nice and smooth, and i pitted the cherries.
i know, i know, you’re not meant to pit the cherries. it robs the caflouti of its authenticity and, some say, it steals away some of the flavor. legend has it that the pits add some almond flavor to the custard. but me, i don’t like biting into a cherry and finding a pit.
i got a little creative, maybe too creative for my own good. my CSA this week included 5 perfect apricots, and i sliced and pitted those and threw them into the caflouti as well. count me in the camp of people who don’t really like apricots and never know what to do with them, even if they are looking all gorgeous and perfect at the farmers market (or, in my case, a corn-based plastic deli cup).
my creation is cooling even as i type. i am not sure what a properly finish caflouti is meant to look like, so i am still nervous.
1 comment:
Boom Shackalacka like you got some peglegs.
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