New Tracy Porter Cooking Video... Cherry Clafoutis

Ahhhhh... cherry clafoutis. Do you know this velvety dessert? I find it to be quite a comforting lap, taste, lick, slurp... however you choose to take it in. It is French by origin and is how I know it best. Between my French grandma Lucy and my time living over there... I have acquired quite a fervor for the texture of custard.

Essentially that's what this is. In my fiddle with everything way I, of course, had to take a classic and add my own spirit. I think you know me well enough by now... that this is what I adore about creating... I have great respect for process, but I am ever in need of wanting to make something my own. How will I want it? How will it best suit my family? How much further can I push this? I encourage you to experiment in your own kitchen... home... life! This is how we find new ideas... explore and make things fit for you!! I swear, if I had been any good at math I would most definitely be a scientist. Maybe in my own odd little way I am...?

So, back to the clafoutis... I love the addition of brandy, though you could use whatever you want in place of it. Typically the French prefer to leave the pits in the cherries, to add more flavor. I, however, am so ravenous that I honestly fear I would need all capped teeth after a bowl with cherry pits. Also, since we have young children who love this dessert, the pits are a scary thought. Do as you will... I would definitely recommend you try this with other fruits as well... whatever you adore... I am a huge fan of plums, and this is quite an indulgence with juicy, freshly picked plums. I also love the addition of nutmeg... one of my favorite flavors in both sweet and savory recipes... a lovely addition of spice and warmth to roll over your tongue.

Tell me... do you make this? What do you add to yours? I would love to chat more... about lusciousness and such......

For full recipe please visit us at http://blog.tracyporter.com/eating-ga...