Yesterday I celebrated Bastille Day in a pretty French way.
After attending to a couple of errands related to my recovery, I went for a ride. It wasn't long or difficult, but these days simply getting on Dee-Lilah, my Mercian Vincitore Special (or any of my other bike) is reassuring.
People ride all over the world. But when I ride on la grande fete, I can't help but to think about Parisian streets or Pyreneean paths, where I have ridden on the 14th in years past.
After eating a healthy supper, I did something entirely French--and indulgent. Over the last couple of days, I bought about three kilos of cherries. When I see those ruby (or yellow) fruits, fresh, in a greenmarket or streetside stall, I simply can't resist! I know that sometimes cherries from the Southern Hemisphere are available in the winter. They're perfectly fine, but there's nothing like in-season local (or at least domestic) fruit.
So what did I do with my "harvest?" I turned some into a dessert I've enjoyed in France but I almost never find here in the 'States: Clafoutis aux Cerises (Cherry Clafoutis).
It's a vanilla custard, a bit denser than creme caramel or flan, with cherries. (I added some chopped almonds.) Unlike so many French foods, it's not much to look at. Someone once told me, only half-jokingly, that it's the reason why Americans like to coat it with confectioner's sugar. I don't, partly because I'm generally not a fan of powdered sugar, but also because I don't want to mask this dessert's unique combination of flavors and textures.
Since I don't have a proper baking dish (I broke the one I had over the holidays), I made two smaller tarts.
Whether or not it's a jour de fete--or you're a Francophile--you should enjoy this treat at least once a year. It's really not so difficult to make. And, let's face it, after a good ride, you deserve it!
After attending to a couple of errands related to my recovery, I went for a ride. It wasn't long or difficult, but these days simply getting on Dee-Lilah, my Mercian Vincitore Special (or any of my other bike) is reassuring.
People ride all over the world. But when I ride on la grande fete, I can't help but to think about Parisian streets or Pyreneean paths, where I have ridden on the 14th in years past.
After eating a healthy supper, I did something entirely French--and indulgent. Over the last couple of days, I bought about three kilos of cherries. When I see those ruby (or yellow) fruits, fresh, in a greenmarket or streetside stall, I simply can't resist! I know that sometimes cherries from the Southern Hemisphere are available in the winter. They're perfectly fine, but there's nothing like in-season local (or at least domestic) fruit.
So what did I do with my "harvest?" I turned some into a dessert I've enjoyed in France but I almost never find here in the 'States: Clafoutis aux Cerises (Cherry Clafoutis).
It's a vanilla custard, a bit denser than creme caramel or flan, with cherries. (I added some chopped almonds.) Unlike so many French foods, it's not much to look at. Someone once told me, only half-jokingly, that it's the reason why Americans like to coat it with confectioner's sugar. I don't, partly because I'm generally not a fan of powdered sugar, but also because I don't want to mask this dessert's unique combination of flavors and textures.
Since I don't have a proper baking dish (I broke the one I had over the holidays), I made two smaller tarts.
Whether or not it's a jour de fete--or you're a Francophile--you should enjoy this treat at least once a year. It's really not so difficult to make. And, let's face it, after a good ride, you deserve it!
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