Friday, December 9, 2011

Gourmets 50 Most Influential Women in Food #27 Anne Willan-Clafoutis Limousin

One delicious and easy dessert!

This weeks one of 50 is Anne Willan. She is #27 on Gourmets list of the 50 Most Influential Women in Food. She was born in Newcastle, England in 1938, and is the founder of the prestigious Ecole de Cuisine La Varenne cooking school, in Burgundy France.  Anne was inducted into the James Beard Foundation's "Who's Who in Food and Beverage" in America in 1986.  She is an authority on French cooking, with more than 35 years of experience as a cooking teacher, cookbook author and food columnist. Her book "The Country Cooking of France" won two James Beard Foundation book awards in 2008. One for best international cookbook and one for best cookbook photography. Anne was also named by Bon Appetit magazine as Cooking Teacher of the Year in 2000. She was an associate editor of Gourmet magazine and food editor of the Washington Star before moving to Paris, where she started La Varenne cooking school.
I decided to make Anne's Clafoutis Limosin ( Cherry Batter Pudding ). I chose this because I love custard puddings and this has a custard base. I know cherries are out of season but when I saw this recipe I had to make it. I used canned tart cherries packed in water. I'm sure this would have been better with fresh cherries but this was really delicious. It was such a nice easy  dessert for a very crazy week of decorating and shopping. I will be putting this Clafoutis on my "goto" list for quick desserts. 


Place cherries into baking dish that has been buttered and sugered

Pour the batter over the cherries

Bake at 375〫for 1 hour

This is so luscious  


Cherry Batter Pudding
Clafoutis Limousin


Serves 6 to 8
  • 1 pound/450 grams tart cherries, rinsed and dried
  • Butter and sugar for the dish
  • 3 tablespoons/45 milliliters/1 1/2 fluid ounces kirsch or Cognac, for sprinkling
  • Confectioners' sugar, for sprinkling                                                                                                                Batter:
  • 1/4 cup/60 grams/2 ounces sugar
  • 4 eggs
  • 1/4 cup/30 grams/1 ounce flour
  • Pinch of salt
  • 2 cups/500 milliliters/16 fluid ounces milk
  • 1 1/2-quart/1.5-liter / 11/4-quart baking dish
Butter the baking dish, and sprinkle it with sugar, turning and tilting until the dish is evenly coated. Spread the cherries in the dish. For the batter, put the sugar in a medium bowl, add the eggs, and whisk until light and frothy, 1 to 2 minutes. Add the flour and salt and stir just until smooth. Do not overbeat or the pudding will be tough. Stir in the milk. The cherries and batter can be prepared an hour or two before baking and kept covered at room temperature.
Heat the oven to 375˚F/190˚C/Gas 5. The batter may have separated slightly, so stir to mix it, and strain it over the cherries. Bake the pudding until browned and just set, 50 to 60 minutes.  Let it cool 5 to 10 minutes, then sprinkle it with the kirsch (the aroma from the alcohol is a treat in itself.) Dust it generously with confectioners’ sugar and serve warm.
Excerpted from THE COUNTRY COOKING OF FRANCE
by Anne Willan, Chronicle Books, 2007.
   


Thanks to Mary of One Perfect Bite for this wonderful challenge. These are the other bloggers who are also featuring the recipes of Ruth Rogers and Rose Gray. Hope you'll check them out. They are all very talented ladies.


Val - More Than Burnt Toast 
Joanne - Eats Well With Others 
Taryn - Have Kitchen Will Feed
Claudia - A Seasonal Cook in Turkey 
Heather - girlichef
Miranda - Mangoes and Chutney 

Jeanette - Healthy Living
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Viola - The Life is Good Kitchen 

Sue - The View from Great Island 
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds 
Amy - Beloved Green 
Linda A - There and Back Again 
Martha - Lines from Linderhof 
Nancy - Picadillo
Mireya - My Healthy Eating Habits 

Veronica - My Catholic Kitchen
Annie - Most Lovely Things

Claudia - Journey of an Italian Cook

18 comments:

  1. I always assumed that clafoutis was more of a cake base. I'm going to have to try this because custards are so tasty.

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  2. I love clafoutis - and this looks richer and deeper and stronger than the one I make. Have to love the Cognac in there - so oo la la. Saving this one.

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  3. What a luscious dessert indeed - so pretty with the cherries on top!

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  4. It looks delicious and so pretty! Nice job!

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  5. This looks amazing. I don't think I've had clafoutis before but it definitely sounds like something I'd like. Perfect for a cold winter night too :)

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  6. This looks wonderful, Kathy. I have several of Anne's cookbooks and enjoy her recipes so much. This looks like such a good recipe. I am going to bookmark it and would like to try it with the canned tart cherries and then again with fresh to compare.

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  7. I've been meaning to make a clafoutis for some time now. You just reminded me of my want to do so! =D Great post!

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  8. Oh my goodness, that looks delicious!!

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  9. Sometimes a girls gotta do what a girls gotta do- season be dam*ed! I am so with you...cherries are probably my favorite fruit and this looks magical!

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  10. This looks wonderful...and festive...even if cherries are out of season.
    annie

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  11. I really must try this clafoutis. It sounds richer than the recipe I am currently using and I am a fan of cherries. Its glorious color makes it perfect for the season. This was a great choice. I'm so glad you've joined our good. You add a lot. I hope you have a wonderful weekend. Blessings...Mary

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  12. This looks sooooo good, I've always wanted to make this. I love cherries, canned or not, and I can just smell this cooking, must have been amazing. I'm adding you to my list right now, sorry about that!

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  13. OMG, Kathy-this looks so incredibly good. Just love the old fashioned recipes. I am drooling for the luscious cherry clafoutis. You made it so well, and photos of it is just so inviting!
    Great post of these fabulous women, so influential in our Gastronomy history!
    Have a wonderful Sunday!
    xoxo

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  14. This looks great, Kathy! And you can't tell it was made with canned cherries after it's baked...what a lovely dessert!

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  15. this looks too delicious - found your blog from Ryan Bakes - it's really lovely - I've signed up to follow and looking forward to lots more!
    mary

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  16. This looks absolutely delicious - cherry anything is a treat.

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  17. This is such a pretty dish. I love simple desserts that are also elegant and tasty. I've recently gathered a few similar recipes and was deciding which one to try...I think I will try yours...it looks the best yet. Thanks for sharing.

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