Tag Archives: cherry

the moment is now: shaved brussels sprouts and toasted whole wheat israeli couscous with sour cherries & bacon

As I get older (–sob–), I am aspiring to make a conscious and deliberate effort to live more in the moment.  Not so much in the approach of being careless or making reckless decisions (no – that’s what college was for), but rather to direct my intentions towards savoring the time I am blessed with in the present, instead of always wishing to fast-forward my life to a point in time ahead of me still.

It’s a terrible affliction I think many people have, whether or not it’s realized.  That unfortunate habit of always lusting after another time and place; one that’s perceived to be more enjoyable than where we are just now.  Maybe it’s wearing blinders at work while focusing on a vacation that’s three weeks away, or wishing the time between now and the weekend to disappear, or even dwelling on just how much you wish you were wearing flip flops and cut-offs – four months from now.

And of course it’s perfectly fine to look forward to these things – after all, we all need some type of carrot in front of our noses to keep on keepin’ on – but what I’m trying to say is that I want to spend more time enjoying the view.  Rather than wishing my life away in a blur of weekends, vacations, and carefree moments, or than feeling overwhelmed about stretches of time without excitement, I want to focus on the little pockets of sparkle that dot our daily lives.  Instead of waking up on Tuesday with the a case of ‘I wish it was Fridays,’ I might as well roll over to the brighter side of the bed.

I may as well enjoy where I’m at.

Savor those few dusky moments in bed just before the alarm sounds, when the whole fam is in that blissful hazy-awake-but-not-really mode.  Spend an extra moment soaking in the neon sunrise, and take pleasure that the forecast is brimming with those golden rays.  Look forward to making a surprise dinner at home.  Be excited about a business meeting, and energized at it’s possibilities.  Paint my nails pink with gold glitter, just because I want to wear something sparkly.  Laugh at the pug chasing her tail.  Make a lemon pie.  

{but wait! there’s more…}


a tad bit jealous: sour cherry clafoutis with whipped mascarpone

Is it something I said?

First, the mercury blasted through records to all-time highs back in July. Then there was an EARTHQUAKE (!). Now, my former coast-mates have just battened down the proverbial hatches and weathered hurricane Irene. It’s as if the East coast waited just till the plane carrying me West jerked off the tarmac to launch itself into the headlines with all manner of interest garnering natural disasters. What gives?!

Despite all three of these weather related anomalies being generally undesirable,  thankfully everyone made it out relatively unscathed – but I have to admit, I’m feeling just a bit…..left out.  I’m grateful I wasn’t there to experience New York City’s best impression of Hades and didn’t have to fend off half of the village for the last package of Twinkies at Duane Reade — but this Earthquake thing really has my knickers in a twist. I’ve never experienced an earthquake before!  I wanted to feel that ground shake and I wanted to post pictures of the ‘devastation’ (amounting presumably to a toppled picture frame and one confused looking puppy). I’ve got a mild case of the sour grapes, with my former stomping ground stealing all this spotlight. Harumph.

I’ve been sitting on the last dish that I made before I left New York for over a month now, and not because I was waiting or some special occasion to pull it out; I’ve just been busy coordinating couch deliveries, going cross-eyed reading wedding RSVPs, and chasing around a pooch who happens to think that unrolling every spool of toilet paper in the house is the most hilarious thing on planet Earth. (I think so too.)  I had forgotten all about it, until I was on my way home from a baby shower in Denver last weekend and drove past Mile High Stadium, where I looked over to see the inconceivable: thousands of people packed into the stands, watching football.

Yes.  Football.  Preseason or not, football is a sad, sad harbinger that the.best.season.ever is undeniably coming to a close.  Upon seeing that speckled montage of jerseys, I immediately thought about this last New York city born Summer treat and oh how I so meant to share it with you when “September” was still a dirty little word that no one dared utter aloud.  Alas, here we are: staring down the barrel at an impending Labor Day weekend – and thus the official end of Summer, in my book anyway.  Where I started telling you about my sour grapes for missing all the East Coast action and digressed to complain that our sweet, sweet, Summer is narrowing down to a bare thread, I finally have for you a sour cherry clafoutis – a sweet, slightly sour, cast iron baked cake studded with gorgeously red sour cherries.

A clafoutis is akin to a giant, puffed up pancake, and this one is no different: a thin and quick to make batter is draped atop pitted sour cherries that have been scattered over the bottom of a cast iron skillet. The cake bakes up eggy and springy, and since it isn’t overly sweet is one of those great desserts that easily moonlights as breakfast, with a cup of fresh coffee.  To serve the cake, I whipped a bit of mascarpone cheese with a drop of vanilla and sprinkle of sugar until it was fluffy and slightly aerated. The sturdiness of the sweetened mascarpone is the perfect contrast with the dense yet light cake, and I polished off almost the entire skillet in just around 3 days time (what wedding?).

Since I was lazy busy and am just sharing this with you now, sour cherries may well be a thing of the past; I found mine at the farmer’s market, and their season is generally from early June through late July.  Whatever you do, do not let that deter you – this cake is equally amazing with any variety of cherry (or any sliced stone fruit for that matter), and if you can’t get your mitts on the sour kind just choose your favorite type.  Traditionally, clafoutis (say it: clow-foo-tee) made with cherries are baked with the pits still inside, as it is said to lend a nuttier flavor to the finished product.  I however prefer to reduce the chances of ironically choking to death on a cake I baked for myself to nil, and prefer instead to add a dash of almond extract (hey…whatever works).

Sour Cherry Clafoutis with Whipped Mascarpone Cheese
Makes 1 nine inch cake
Adapted slightly from Dorie Greenspan’s ‘Around My French Table’

Once again I love Dorie’s recipes for both their simplicity and versatility. As I mentioned above, feel free to substitute any stone fruits in for the cherries (both sour and sweet) here: plums, pluots, peaches, nectarines, and apricots would all stand in deliciously.

1 pound sweet cherries, stemmed and pitted* (I used sour cherries)
3 large eggs
½ cup sugar
2 teaspoons pure vanilla extract
a pinch of salt
½ cup all-purpose flour
¾ cup half & half
½ cup whole milk
1 tsp almond extract (optional, if you’d like a slightly nutty flavor)

whipped mascarpone
1 cup mascarpone
1 tsp vanilla extract
2 tsp confectioners’ sugar (plus additional for dusting)

Preheat the oven to 350°F. Generously butter a 9″ deep dish pie pan – I find a 9″ cast iron skillet works perfectly here. Add the cherries into the buttered pie pan; they should fit in a single layer.

In a medium bowl, whisk the eggs until they are foamy, about 2 minutes, then add in the sugar and whisk for another minute. Whisk in the salt and vanilla, and then add in the flour and whisk vigorously** until the batter is smooth. After it is smooth, while still whisking (but less energetically) add in the milk and cream and whisk until blended. You should have a thin, pale yellow batter – similar to pancake batter.

Rap the bowl on the counter to cause any trapped air bubbles to be released, and then gently pour the batter over the cherries. Bake the clafoutis for 35 – 45 minutes (I found that mine took just over 40) until it’s puffed and lightly browned, and a knife inserted into the center comes out clean (with no raw batter on it at all).

Transfer the clafoutis to a cooling rack and allow to cool until it’s just barely warm, or room temperature.

Whisk in the flour until well-combined. Add the half and half and whole milk and whisk until just combined.

Pour the mixture over the cherries.

Bake the clafoutis 35-45 minutes, or until it has puffed and browned. Test the doneness by inserting a knife into the center. It should come out clean.

Cool the clafoutis on a cooking rack until it’s almost cool or room temperature.

To make the whipped mascarpone, whisk the cheese, vanilla extract, and confectioners’ sugar together until the cheese is slightly fluffy. Serve wedges of the cooled clafoutis with a dollop of the sweetened cheese and a dusting of confectioners’ sugar, and be sure to eat plenty of the leftovers for breakfast (if there are any, that is).

*Dorie advises you leave the pits in – you can decide how you’d like to do it, but I think eating around pits sounds cumbersome.

**Dorie also acknowledges that normally you would not want to beat a batter too vigorously as the final product would then become tough; here, this is an exception, and the batter actually benefits by being beaten more.

full carts & errant baguettes: mascarpone cherry tart

What could possibly be more un-January than a cherry tart?

My tart started off randomly as a collection of ideas that popped into my head while I was strolling along the aisles of Eataly. For all of you non-NY-ers, Eataly is Mario Bataly’s Italian outpost-cum-supermarket emporium that opened about a year ago in the Flatiron neighborhood — and it is positively delightful.

Completely and totally clogged with tourists and NYMag readers alike, I avoided it for it’s first 6 months of existence as there are few things I like less than being ramrodded by shopping carts, poked in the eyeball by errant baguettes, or dodging overly eager sticky fingers reaching over my shoulder at the bread counter to snatch up a 4th free sample of the housemade panettonne. But I digress…

I was there to purchase some guanciale for this carbonara, some interesting cheese (I went with a raw cow’s milk variety & almost fainted when I saw the price tag), and some dried spaghetti.   After plunking at least 17 other items in my handcart that were NOT on my list, I spied a jar of cherries in syrup that caught my apparently insatiable eye. I love stone fruits, and cherries are my absolute favorite. Unfortunately with it being January and all, there is nary a fresh cherry in sight at the market, and I suddenly found myself thinking how good these wine and sugar soaked cherries might be in a tart.

{But Wait! There’s More…}