{"id":59,"date":"2005-06-30T15:45:52","date_gmt":"2005-06-30T19:45:52","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/?p=59"},"modified":"2008-04-06T19:49:00","modified_gmt":"2008-04-07T02:49:00","slug":"cherry-clafouti","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2005\/06\/30\/cherry-clafouti\/","title":{"rendered":"Cherry Clafouti"},"content":{"rendered":"<p>What can one do with cherries, when they are purchased at $1.19 per pound.  Of course, bake them with all purpose flour, the only recipe I know using cherries.  Giant Eagle, the chain grocery shop, near my home is selling bing cherries for 1.19 a pound this week. No, they are not damaged. They are perfect, plump, sweet and irresistible as always and as good as the cherries I bought at farmers market last week for 3 dollars a pound.  <\/p>\n<p>After downing about 3 pounds, we decided to make some sort of dessert with the remaining cherries.  So I baked Cherry Clafouti or more like Cherry Custard or two-inch pancake filled with cherries. This is such an easy dessert that is very simple and quick to put together. <\/p>\n<p><strong>Recipe:<\/strong><\/p>\n<blockquote><p>Half-pound cherries- cut in half and pits removed<br \/>\nHalf-cup pancake mix (or all purpose flour)<br \/>\nOne-cup whole milk and one egg<br \/>\n2-4 tablespoons of sugar<br \/>\nFor flavoring I added dried and powdered ginger (sonti)<\/p><\/blockquote>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/cherryclafoutis\/cherryclafoutis4.jpg\" class=\"noborder\" alt=\"Removing the pits from Cherries\" \/> <img decoding=\"async\" src=\"\/mahanandi\/images\/cherryclafoutis\/cherryclafoutis1.jpg\" class=\"noborder\" alt=\"Cherries flaoting in flour-milk batter\" \/><\/center><\/p>\n<p>Preparation:<\/p>\n<p>I&#8217;ve added the pancake mix, milk, egg, sugar and<i>sonti<\/i> in a mixing bowl and whisked them by hand until all the ingredients are well combined and the batter was smooth.<\/p>\n<p>This was only for us two so I used a small 6-inch oven proof-serving dish for baking.  After greasing the dish, I filled it with batter and arranged the cherries, more like jam-packed.  Baked this in the preheated oven at 350&deg; F for about 40 minutes, until risen and golden. The top will be browned like a pancake and the insides will be gooey with cherry sweetness.<\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/cherryclafoutis\/cherryclafoutis2.jpg\" class=\"noborder\" alt=\"Cherry Clafouti\" \/><\/center><\/p>\n<p>I didn&#8217;t add lot of sugar. The sweetness is all from cherries (I did the quality control by tasting half of each cherry:)).  With mild sweetness and a texture falling between a custard and a pancake, cherry clafouti was such a delight. We loved this simple dessert.<\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/cherryclafoutis\/cherryclafoutis9.jpg\" class=\"noborder\" alt=\"Taking a bite of Cherry Clafouti\" \/><br \/>\nCherry Clafouti<\/center><!--bd093e7961d63d794b192f5ed30ff871--><!--2772457a4affea289576bf55063bfcea--><!--b2ed0118e7fe9ade90febdc88868036d--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What can one do with cherries, when they are purchased at $1.19 per pound. Of course, bake them with all purpose flour, the only recipe I know using cherries. Giant Eagle, the chain grocery shop, near my home is selling bing cherries for 1.19 a pound this week. No, they are not damaged. They are [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,82,100,106,93,90],"tags":[],"class_list":["post-59","post","type-post","status-publish","format-standard","hentry","category-all-purpose-flour","category-cherries","category-eggs","category-milk-2","category-milk","category-sugar"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/59","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=59"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/59\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=59"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=59"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=59"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}