Cherry Clafoutis… So Easy and Oh So Impressive!

Clafoutis aux Cerises… An exquisite French classic from the Limousin region. Something of a cross between a flan and a cake. It is super-easy to make, but sure doesn't look it. So, if you want to impress, and are a little short on time, this may be your perfect solution! Not to mention, like all famous French desserts, it's absolutely delicious!

Traditionally, you don't de-pit the cherries. In fact, the nutty flavor of the pits adds a lovely taste to the clafoutis. But, you might want to warn your guests… because it's no fun to break a tooth! Or, just de-pit them! I usually leave them in, and so far, with no injuries!

Ingredients (4 to 6 people):

1 lb. Black Cherries (washed and dried off)
1/2 cup Granulated Sugar
1/2 cup Flour
3 Eggs (lightly beaten)
1 1/2 cups Whole Milk
Pinch of Salt
Powdered Sugar (to decorate)
Butter and Granulated Sugar (for baking dish)

How To Make It:

Preheat oven to 350°F.
1. Sift flour and stir in a pinch of salt.
2. Stir in granulated sugar.
3. Stir in beaten eggs.
4. Stir in milk.
5. Butter and then sugar your baking dish. Use granulated sugar, not powdered.
6. Spread cherries evenly over bottom of baking dish.
7. Pour the batter on top of the cherries, and bake for 35 to 40 minutes.
8. Sprinkle powdered sugar on top, once the clafoutis cools. Serve warm or room temperature.
Voilà!

~ Deep summer is when laziness finds respectability. ~

A partial scan of a large banner image entitled 'Chrysanthemums'

from The Boston Herald, November 24, 1895. The artist is L.C. Atkinson.

Strawberry Chicken Salad with Creamy Poppy Seed Dressing
Salad for four
4 cups romaine lettuce
24 strawberries, halved
1 cup chicken, sliced
4 Tbsp. walnuts

Toss all the ingredients together in a large bowl.

Dressing
1 cup mayonnaise
1 cup sugar
1/2 cup of half and half
3 Tbsp. red wine vinegar to taste (the better the red wine, the better the dressing)
1 1/2 tablespoons poppy seeds

Combine mayo and sugar, mixing until sugar has dissolved. Add half-and-half, red wine vinegar, poppy seeds. Stir together.

What a beautiful, sunny morning.

It makes you happy to be alive, doesn't it?

Some of my favorite places in New York.

Rose petal doughnut.

DOUGHNUT PLANT | New York City

379 Grand Street

New York, NY 10002

(212) 505-3700

The PICKLE GUYS! 1-888-4-PICKLES

49 Essex Street
New York, NY 10002-4617
(212) 656-9739

- The Lobster Place

Chelsea Market
75 Ninth Avenue
212-255-5672

Welcome to Chelsea Market Baskets Gourmet Gift and Gift Basket

75 9th Avenue
New York, NY 10011-7047
(212) 727-1111

Jacques Torres Chocolate - Chelsea Market Location

75 9th Avenue

New York, NY 10011-7047

(212) 414-2462

One day as I was walking, I bumped into a bubble. It wasn't just one bubble, but lots of bubbles. And they weren't just any kind of bubbles, they were magic bubbles. So I bought a magic bubble maker and said good-bye. I started blowing bubbles, magic bubbles, everywhere. -Mercer Mayer

Homemade Bubbles

Combine the following ingredients in a plastic or glass jar:

2/3 cup Joy dishwashing soap

1 gallon water

3 tbsp. glycerin

one drop food coloring

And you'll need a wand. Check out these ideas:

pipe cleaners bent into shapes

plastic lid with center cut out

cookie cutter

plastic berry container

flyswatter

SALAD RECIPE FOR BEACH PARTY

12 lbs. macaroni 2 lg. jars relish 2 doz. hard boiled eggs 3 lg. jars stuffed olives 6 bunches green onions 1 qt. vinegar 6 qts. mayonnaise 1 lg. bunch parsley 2 lg. jars bread & butter pickles 2 bunches celery 1 pt. half & half for thinning 2 tbsp. sugar 2 tbsp. celery seed Salt & pepper Boil pasta, cool, mix all ingredients together. Make this the day before the beach party and put in refrigerator in 2 large pans lined with foil. Cover with foil.

Ye Olde Tavern's 4th of July Kababs

Grilled Beef Tenderloin Kababs in Balsamic Marinade

1/2 cup balsamic vinegar

1/2 cup olive oil

1/2 cup chopped shallot

2 tablespoons chopped fresh rosemary

8 beef tenderloin steaks (approx. 6 oz. each 1" thick)

Puree vinegar, oil, shallots and rosemary in blender until almost smooth. Cut chunks of tenderloin and put them in a storage container with the marinade overnight.

Grilled Chicken Kababs in Teriyaki Marinade

1/2 cup soy sauce

1 cup pineapple juice

1/4 cup brown sugar

2 tablespoons lemon juice

1 tablespoon chopped garlic

1 tablespoon chopped shallot

2 tablespoons chopped ginger

Mix all ingredients together. Cut chunks of chicken and place in storage container with marinade overnight.

When ready to grill, on long skewers, alternate pieces of meat and vegetables/fruit. Grill for about 15 minutes, turning skewers regularly.

Rain In Summer

by Henry Wadsworth Longfellow

How beautiful is the rain!
After the dust and heat,
In the broad and fiery street,
In the narrow lane,
How beautiful is the rain!
How it clatters along the roofs,
Like the tramp of hoofs!

How it gushes and struggles out
From the throat of the over-flowing spout!
Across the window pane
It pours and pours;
And swift and side,
With a muddy tide,
Like a river down the gutter roars
The rain, the welcome rain!

Lavender Honey Lemonade

1 cup honey

5 cups water

1 tablespoon dried culinary lavender (or 1/4 cup fresh lavender blossoms)

1 cup fresh-squeezed lemon juice, strained

Ice cubes

Lavender sprigs for garnish

Combine honey with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the honey.

Add the lavender to the honey water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).

Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups of cold water. Stir well.

Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.

God bless America.

The whole inspiration of our life as a nation

flows out from the waving folds of this banner.

MANGO LASSI

An Indian-inspired mango smoothie

Makes 2 cups

• 1 mango, cubed (about 4 - 5 ounces)
• 1 cup skim milk
• 1/3 cup low-fat yogurt
• Almond extract or vanilla to taste
• Sugar to taste
• Cardamom to taste, optional

Mix all ingredients in a blender until smooth.

Celebrate Summer - Sun drenched days and starlit nights...

"The amount of happiness that you have depends on the amount of freedom you have in your heart."

-Thich Nhat Hanh

The Constitutional Walking Tour of Philadelphia

WELCOME TO THE IVCC :: INDEPENDENCE VISITOR CENTER | PHILADELPHIA

• 4th of July BBQ Sauce
• 1 tablespoon vegetable oil
• 1 large yellow onion, minced
• 2 cups ketchup
• 8-ounce jar honey mustard
• 2 tablespoons minced garlic
• 1/4 cup brown sugar
• 1/2 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 
  
• Heat the oil in a large saucepan and sweat the onion until tender and translucent. Add all remaining ingredients and simmer for 10 minutes. Remove the sauce from the heat and use a handheld blender to process it to a smooth paste. Simmer gently for an additional 5 minutes. Separate the sauce into two containers. Use one to marinate and glaze the meat during grilling. Reserve the remainder for use as a sauce at the table.
• Recipe from Epicurious

"We must overcome the notion that we must be regular. It robs you of the chance to be extraordinary and leads you to the mediocre." -Uta Hagen

Whole Grain Sour Cream Blueberry Pancakes

1 1/2 C. whole wheat flour
1/4 C. wheat germ
1/2 C. oat bran
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. brown sugar

1 1/2 C. lowfat milk
1/2 C. sour cream
2 eggs
2 T. melted butter
1 C. blueberries

1. In a large bowl, whisk together all dry ingredients.
2. In a separate bowl whisk together, milk, sour cream and eggs.
3. Pour wet ingredients into dry ingredients and mix with a wooden spoon until just combined. Stir in melted butter and blueberries.
4. Drop pancake batter by 1/4 cupfuls (I just use a 1/4 dry measuring cup) onto a hot, greased griddle.
5. Pancakes are ready to flip when the edges start to dry out and darken.
6. Enjoy!

Yield: 18 pancakes, 6 servings.

Asparagus Salad With Shiitakes, Shallots, and Peas

2 teaspoons olive oil

5 shallots, halved and thinly sliced lengthwise

8 ounces shiitake mushrooms, stems removed

Coarse salt

Ground pepper

1 1/2 teaspoons grated lemon zest

1 1/2 teaspoons chopped fresh tarragon

2 medium thick asparagus bunches, tough ends removed, cut on diagonal into 2-inch lengths (2 pounds total)

1 cup frozen peas

2 teaspoon fresh lemon juice

1. In a large nonstick skillet with a lid, heat oil over medium. Add shallots and cook until they begin to color, about 3 minutes. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until mushrooms and shallots are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon; toss to combine.
2. In the same skillet, bring 2 inches of water to a boil. Add asparagus, season with salt, cover, and cook until asparagus is bright green and tender, 3 to 4 minutes (timing will vary depending upon thickness of asparagus). Add peas to skillet, and then drain.
3. Transfer to bowl with the shallots and mushrooms, add lemon juice, and toss to combine.

A Book

There is no frigate like a book

To take us lands away,

Nor any coursers like a page

Of prancing poetry.

This traverse may the poorest take

Without oppress of toll;

How frugal is the chariot

That bears a human soul!

Emily Dickinson