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Table talk with Melissa

Table talk with Melissa Cormier
Table talk with Melissa Cormier

This is a fast and easy to meatloaf to make. The apples give it a bit if sweet flavour and helps keep it moist. The leftovers are even great in sandwiches.

Cherry Clafouti Pie
It is the season for fresh cherry’s. Delicious and sweet just as they are or bake them in pie, make jam or try this simply and yummy Clafoiuti for dessert.
Ingredients
1 pound fresh cherries, stemmed and pitted
1 cup whole milk
1/4 cup heavy whipping cream (purple carton)
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon finely grated
lemon zest
1 teaspoon vanilla extract
1/2 teaspoon salt
Powdered sugar

Preparation
recioPreheat oven to 375°F. Butter large pie plate or quiche dish. Arrange cherries in a single layer in pan.
Combine milk and cream in a small saucepan; bring just to a simmer over medium heat.

Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk
mixture; whisk until custard is smooth.

Pour custard evenly over cherries in pan. if you need to you can gently shake pan to allow the custard to settle.
Bake the clafouti until custard is set and top is golden brown, about 50 minutes. Let cool few minutes.

Dust top with powdered sugar; cut into wedges and serve.
melissamusseau@gmail.com

Cherry Clafouti Pie
It is the season for fresh cherry’s. Delicious and sweet just as they are or bake them in pie, make jam or try this simply and yummy Clafoiuti for dessert.
Ingredients
1 pound fresh cherries, stemmed and pitted
1 cup whole milk
1/4 cup heavy whipping cream (purple carton)
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon finely grated
lemon zest
1 teaspoon vanilla extract
1/2 teaspoon salt
Powdered sugar

Preparation
recioPreheat oven to 375°F. Butter large pie plate or quiche dish. Arrange cherries in a single layer in pan.
Combine milk and cream in a small saucepan; bring just to a simmer over medium heat.

Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk
mixture; whisk until custard is smooth.

Pour custard evenly over cherries in pan. if you need to you can gently shake pan to allow the custard to settle.
Bake the clafouti until custard is set and top is golden brown, about 50 minutes. Let cool few minutes.

Dust top with powdered sugar; cut into wedges and serve.
melissamusseau@gmail.com

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