We had dinner at our neighbor's house tonight. For those of you who know stories about some of our neighbors, these are nice, normal neighbors, not the crazy, weird, or scary neighbors. Anyway, they made delicious bbq chicken, corn on the cob, biscuits, and salad for the meal. Our other neighbors brought drinks and we brought dessert. It was a fun evening.
I followed a recipe that came out of the April 2007 Sunset magazine. It was my first time making this dish. I know it isn't polite to test out recipes on unsuspecting neighbors, but since I had all of the ingredients, I decided to risk it. Thankfully, it was a success:) Everyone liked it except for Katie. She was the first one to get her dish, and she quickly passed it on to Ben. She tried it again later on, but disliked it enough to gag and spit it out in my hand. Ah, the joys of being a mom. Here's the recipe.
STRAWBERRY CLAFOUTI
As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake.
Prep and Cook Time: 1 1/4 hours.
Ingredients:
1/2 tablespoon butter
8 ounces strawberries, hulled and halved lengthwise
2 teaspoons cornstarch
3 eggs
1 cup milk
2/3 cup flour
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
Powdered sugar
Directions:
1. Preheat oven to 350°. Grease a 2-qt. baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.
2. In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.
3. Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.
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