Thursday's Nourishment: Clafoutis

processed sugar & wheat doesn't nourish me. but a lightly sweetened, buttery french apple custard cake does.



tony is kissing the clafoutis. it nourished him too. clafoutis comes from the limousin region of France traditionally used with black cherries. when other kinds of fruit are used the dish is properly called a flaugnarde. i made mine with apple & pears and am going to continue calling it clafouits.

clafoutis derives from occitan clafotís (occitan pronunciation: [klafuˈti]), from the verb clafir, meaning "to fill" implied (fill the batter). it filled our bellies and our hearts real nice.



i like getting kisses and nourishment for nourishing others.
we took our clafoutis to the fire pit/hearth on our land and had a sweet ceremony in anticipation of the full moon and the birth of our baby moon, who is coming any day now. we honored the belly that held her and the delicious nourishment of being pregnant. we honored ourselves for growing these past 9 months. and we released what no longer serves us as we move forward into the world as parents. we honored the baby for the creative intelligence and miraculous mystery of her amazing growth in 9 months. it's difficult to let go of the belly and the feeling of her presence inside me. but we're ready for her to come so we can nourish her and be nourished by her wonder and innocence and sweet baby smile. she made happy kicks while i ate the clafoutis and said little prayers to her and the hearth.






my yummy clafoutis recipe
batter:
2/3 c flour (i used a mixture of spelt & oat flour)
1/2 c sucanat or honey (or some kind of sugar) (i used a little less than 1/2 c)
3 eggs (we used farm fresh!)
1 tsp vanilla
1 c cream or milk (i used half and half)
6 Tbl unsalted, cultured (if possible) butter melted (i think 4 would suffice but 6 is delicious!)
1/2 tsp salt

1. heat oven to 400. generously butter 10' pie dish or 9x9 pan
and place in oven till ready to add ingredients.
2. mix all ingredients for batter in a blender or with beater. Set aside.

apple filling:
4 tart apples or combo of apples & pears (i did the latter)
recipe calls for 1/2 more sugar, but i used only a wee bit of sucanat, less than 1/4
2 tbl rum or brandy (i used vanilla extract)
4 tbl butter (you could get away w/ 2 but 4 is yummy!)

3. sautee apples in butter with sugar & rum for about 10 minutes.
4. take pan out of oven, add 1/2 batter. add apples. add remaining batter. sprinkle entire dish w/ cinnamon and a little more sucanat. bake 25 - 30 min or until set & golden brown.

after it has cooled serve with creme fraiche or whipped cream. we put the creamtop from plain yoghurt on top and it was delicious.


my clafoutis is adapted from saveur. it was buttery (and delicious). butter isn't bad for you in case you are worried about fats. fats (and cholesterol) are good for you. they are demonized in our culture. but they are good for you! this is an important nourishing mantra. fats are good for you and me. it's the kind of fat that is or is not nourishing. more on the health benefit of fat & cholesterol here: the truth on fats.