This weekend Mark and I were at Costco on 4th Ave S and they are selling berries galore!  I am a little strawberried out and so I went with the raspberries with no intention in mind…other than desert, like usual.

Scatter berries in pie dish and pour mixture on top

It was my birthday this past weekend so when we got home, there was a beautifully wrapped gift in our foyer.  Even before putting the groceries away, I ripped it open to find a fabulous cookbook- Gourmet Today, by Ruth Reichl (THANKS SO MUCH KEVIN, NATALIE & GRAYSON- love it!!).  1000 pages of awesome recipes that I can not wait to try!

Pour mixture on top of berries

Like Gourmet Today, I really do think the best cookbooks are the ones you can read just like a book, cover to cover.  Not just a book of recipes, but a book that includes the history/origin of specific dishes, a background on the ingredients used, tips for pairing, tips for serving, tips for substituting, etc.  Among my favorites, The Silver Palate Cookbook by Julee Rosso & Sheila Lukins…it is a great read with wonderful recipes- I highly recommend it!

Anyway, so as I was flipping through Gourmet Today, I was trying to locate a recipe that called for raspberries and I ran across Raspberry Clafoutis.  I have never had Clafoutis before so I looked it up…turns out it is a baked French desert, traditionally served with black cherries (pits in) and it has a flan-like texture.  Unfortunately the recipe called for almonds, which I am fresh out of, so I had to improvise.

Here is what you need for this simple, tasty desert:

  • 2-3 cups fresh raspberries
  • 3 eggs
  • 1 cup milk
  • 1/2 cup flour
  • 1/2 cup sugar
  • vanilla, to taste
  • salt, pinch
  • nutmeg, to taste
  • powder sugar, to taste

Preheat the oven to 350 degrees and prepare/butter a pie dish.

Bake for 30 minutes at 350 degrees

Scatter the raspberries in the pie dish, saving a couple for garnishing.

Beat the eggs until foamy and add the milk, flour, sugar, vanilla, salt and nutmeg.  Mix until smooth and then pour the mixture over the raspberries.

Bake for about 30 minutes, or until you test with a knife or toothpick and it comes out clean.

Garnish with powdered sugar and serve.

Let it cool for a couple minutes and then top with powdered sugar and remaining raspberries.  I also garnished with a bit of mint on individual plates!

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