I know a lot of people are impatient for farmers’ market darlings tomatoes and corn to make an appearance, but I’m just happy to experience the seasons as they unfold and enjoy each week’s new arrivals. Cherries came to market two weeks ago and I’ve been shoving them in my face with a speed rivaled only by Ru at his bowl. But I managed a little restraint as well, because what’s the start of cherry season without a clafoutis?
If you’ve never had clafoutis, you’re in for a treat. It’s a simple, homey French dessert with a custardy base and fruit baked in. Cherry is very popular, but you can use just about any fruit you’d like, really. The traditional recipe isn’t gluten-free so I haven’t made it in a while, but when I saw a recipe by Kimberley Hasselbrink at Cookbooks 365 that used a mixture of almond flour and brown rice flour, I knew clafoutis’ time had come again for me. Visit Cookbooks 365 for the recipe and stick around for a bit for delicious, wholesome recipes and gorgeous photography.
Because I pitted more cherries than I needed for the clafoutis, I tried something a little different with the extras. To go with a luscious French feta I bought on a spur-of-the-moment trip to Corrado’s, I tossed halved sweet cherries with a touch of honey, some chopped rosemary, toasted and chopped pecans, a splash of balsamic vinegar and a pinch of kosher salt. The sweet-tart cherries balanced the salty creaminess of the feta so perfectly, I may or may not have eaten a quarter pound of cheese in one sitting that day. I’ll never tell.
All this talk of cherries has me hungry for more. Lucky me, I loaded up at the market again this weekend. Yum.