Last year my aunt gifted me a recipe card, penned by my late grandmother. The slightly stained index card was beginning to show its age: once white, now yellowing, its blue ink now bleeding through to the other side. The exceptional penmanship on this card was a rarity; my Grandma was known for having practically illegible handwriting–a consequence of the Catholic nuns trying to “fix” her left-handedness by forcing her to write with her right hand. While I was well-schooled in deciphering her hieroglyphics, it was always a surprise to see something legible come from her hand. The recipe is for Merk’s Coffee Cake.
Breakfast is my favorite meal. I love it so much, I make it for dinner–often. French toast, veggie-potato hash, waffles, fried egg sandwiches and pancakes of all sorts make the cut for our evening meal. Paired up with some fruit and sausage or bacon for my guys–and some sausage or bacon-like substitute for me–it is my favorite kind of meal.
As I was strolling through the produce section the other day I saw that cherries are in season; I grabbed the biggest bag I could find. The first thing I thought of making with them is a recipe that has been on my “culinary bucket list” for years–clafoutis. A clafoutis (clah-foo-TEE) is a French dessert that bakes fruit into a custard batter. Don’t be intimidated, it sounds fancier than it really is. The ingredients and technique are as simple as can be: whirl up a pancake-like batter in the blender, pour over fruit and bake until slightly crispy on the outside and warm and custardy in the center. While I’m sure it makes a lovely dessert, it sounds more like breakfast to me–it was finally time to cross this dish off my list!