Ma and Pa Chukar in France
Having been encouraged by the Chukar team to do some creative “research and development”, Ma and Pa Chukar recently embarked on a 10-day culinary tour of southern France and northern Italy. Along with a group of food entrepreneurs from the Pacific Northwest, they savored some of the best local French and Italian produce and foods, from cold-pressed olive oil to specialty cheeses and fresh summer fruits and vegetables.
During their trip, the Chukar duo visited boutique family food companies and were inspired by the fourth- and fifth-generation owners they met. As Ma Chukar noted, these “family enterprises created and operated throughout generations with age-old recipes and a respect for quality, freshness and the best ingredients.” They also have managed to stay connected to local fare in such historic locations as Avignon, the Carmargue, and Genoa..
While we may be a bit jealous of their tasting extravaganza, Kiran Connolly, a Chukar fan from Dublin, Ireland, reminded us that we can enjoy these foods here at home using summer-ripe local cherries. She sent in a recipe from Southwest France, Clafoutis aux Cerises (Custard and Cherries). Light, fluffy, and jazzed with tangy bursts of sweet cherries, “Clafoutis” (pronounced kla-foo-TEE) pairs marvelously with the Northwest’s Bing cherries. In a word, oulala!
Clafoutis aux Cerises, a recipe for you cherry lovers:
Ingredients:
½ cup + 1 tablespoon superfine sugar, separated
2/3 cup plain flour
2 medium eggs
1 cup milk
1 tbspn unsalted butter, melted
1 tspn vanilla extract
1 lb fresh cherries, pitted or partially thawed frozen cherries
Directions:
Preheat oven to 400 degrees F. Coat a 9- or 10-inch round ovenproof dish with cooking spray. Sprinkle with 1/2 tbpsn sugar and tilt to coat evenly. Place ½ cup of the remaining sugar, the flour, eggs, milk, butter and vanilla extract into food processor or mixer. Process to make a smooth batter.Spread cherries in the ovenproof dish. You can put them in whole. I cut them in half to make more fruit to spread around. Spread the rest of the sugar on top. Bake in oven for 35-40mins until slightly puffed and a light brown. Leave to cool and set. The clafoutis will sink a little as it does. Dust with confectioners sugar.
Perfect summer treat and can be served warm or cold. This dessert is also great with peaches or strawberries. I also make it with pear and raspberries. Don’t forget the vanilla ice cream!