Food for Friday

I found a new cook book in the Gift Gallery today.  New, but offering recipes for one of the most basic kitchen implements ~ The Cast Iron Skillet Cookbook, by the mother-daughter culinary team of Sharon Kramis & Julie Kramis Hearne.  The 90 recipes inside will inspire you to put this versatile tool to use, creating dishes for every meal of the day, as well as taking it on the road with you for your favorite campsite flavors.  Naturally, they include instructions on caring for your pan to get the maximum life out of it.

Here’s a quick and delicious dessert idea for fresh fruit season, though it calls for frozen cherries ~ you can substitute fresh apricots if you like.

Bing Cherry Clafouti

2 C (one 10-oz package) frozen Bing cherries, thawed in a colander
1-1/4 C all-purpose flour
1/3 C granulated sugar
2-1/4 C whole milk
4 eggs, lightly beaten
1 t vanilla extract
2 t Kirsch (cherry liqueur, optional)
1/4 t freshly grated nutmeg
Zest of 1 orange
1 T butter, cut into small pieces
Powdered sugar for garnish

Preheat the oven to 400 degrees, with a rack positioned in the center.

Butter the bottom and sides of a 12-inch cast iron skillet.  Place the cherries in the bottom of the pan, distributing evenly.  In a medium bowl, mix the flour and sugar.  Whisk in the milk, mixing until combined.  Add the eggs, vanilla, Kirsch (if using), nutmeg and orange zest.  Whisk until well combined.  Pour all of the batter over the top of the cherries in the skillet.  Dot the top with butter.

Place the skillet in the oven and bake until puffed and golden, 25 to 30 minutes.  Sprinkle with powdered sugar before serving.

Wow, that sounds so simple and delicious!  Serve it for dessert – or as a special brunch treat?

 Wishing everyone a delightful weekend ~ and happy eating!

~Janet @ The Christmas Place

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