in the kitchen with: nama rococo

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karen combs from nama rococo was lightening fast in deciding which recipe to share with us. i like her plum clafouti recipe because of the ease with which you can make seasonal substitutions. like karen, i am also a tea drinker (well, she drinks infusions and tisanes!), and there’s always something nice about afternoon tea with a little something sweet. and this recipe definitely fits the bill! so click here for the full recipe or click “read more” below. happy cooking- kristina.

about karen: karen combs is an artist and designer and the owner of nama rococo wallpaper studio. she loves the handmade aesthetic and models her approach on the historic guild-artisan methods of centuries past. karen uses the best and most beautiful materials possible in the production of her wallpapers. the bold and loopy designs of nama rococo are inspired by everything from ancient chinese paintings to mod-pop music, drawings and street art.


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PLUM CLAFOUTI

Ingredients:
(Karen always uses organic everything- if I she find it.)

-4 or 5 fresh PLUMS, pitted and sliced (about 3 cups)

for the batter:
-2 eggs
-2 egg whites
-1 cup buttermilk (235ml)
-3/4 cup unbleached white flour (95g)
-1/2 cup sugar (100g)
-1/2 teaspoon fresh-grated lemon peel (5g)
-1 teaspoon vanilla extract (5ml)

1.Preheat oven to 350 degrees (180C)

2. Butter a 9″ or 10″ non-reactive pie pan. Loosely arrange the sliced plums on the bottom of the pan.

3. Put ALL of the ingredients for the batter into a blender and whirl until smooth. Pour the batter over the fruit in the baking dish, and bake at 350 degrees (180C) for 45 – 50 minutes or until the clafouti is puffed and golden and a knife inserted in the center comes out clean.

3. Cool for a few minutes before slicing into servings. This tastes especially great if you can eat it while it’s still a bit warm from the oven.

Why Karen chose this recipe
:

I’ll admit that I first wanted to try this recipe because I really love the sound of the name, “CLAFOUTI”! It’s a French dish, usually made with some kind of fruit. It has a texture somewhere between a custard and a pancake – very delicate and lovely. This version uses plums and buttermilk, which I guess makes it healthy… I first found the recipe in the Moosewood Restaurant Book of Desserts several years ago. Since then I’ve made it numerous times, toying with this and that, using fresh or frozen (thawed) cherries or peaches, various nuts or even chocolate chips. It’s a SUPER-EASY recipe – and in my experience, always a success. I am really in love with this particular version which contains loads of fresh plums.

It’s become a real habit of mine lately to stop everything around 4:00 or 4:30 pm in the afternoon for a little moment of relaxation. Sometimes I’m by myself in the studio, and sometimes hanging out with friends or co-workers. I usually have a strong dark coffee, but I also love some kind of tea infusion or tisane (I have never quite figured out the difference) plus a little snack or sweet tidbit. If I’m feeling really special and ambitious, I’ll make something like this clafouti for everyone. It’s basically a dessert, but it isn’t overly sweet or cloying.

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  1. The 2nd and 3rd links you have listed for nama rococo take you to threelayercake, not nama rococo. I just thought you would want to know.

    The clafouti looks delish!

  2. tinarice says:

    oh! i love pear clafouti! i must try this with plums!

  3. susan says:

    i adore clafouti and now will have to try this plum version. oh yum!

  4. susan says:

    i forgot to say that i also very much adore nama rococo.

  5. brooke says:

    Oh. Yum.
    Clafouti is fun to say, as is Nama Rococo. Thanks for the great recipe!

  6. jessica says:

    mmm plums!
    Looks tasty!
    I’d like to try it

  7. Emily says:

    I’m going to try this tomorrow!!!

  8. Ariel says:

    looks fantastic. c’est magnifique!

  9. I have to say this is really a cool site

  10. Looks beautiful and I know it’s gotta be delicious. I also love quick and easy treats like this and will definitely try it.

    4 or 4:30 is a great time for a late afternoon tea break — even for a solitary studio artist!

  11. Ren says:

    Thanks for sharing! Yum, yum!

  12. Lisa Rivas says:

    Thanks to Grace and Nama Rococo for Always enjoy your work and website Nama. Now for this recipe, also the part “not to sweet”!
    Thanks again! to you and Grace

  13. Kirsty says:

    Oh wow – that looks delicious! I’ve never heard of clafouti but I’m definitely going to give this a go.

  14. Christie says:

    Great recipe! I love clafouti with fresh figs. Give it a try.

  15. Ann says:

    haven’t baked for years, and was inspired by your recipe, I am baking one right now, thanks! :)

  16. Tiffany says:

    I’ve heard of Clafouti but have never tried it. This recipe inspired me! I made it this morning as a surprise hot breakfast for my husband (-5°F here in MN today). The recipes seems similar to pannekoeken so I figured it would be good for breakfast.

    I didn’t have a lemon on hand so I used Lime Zest – I think that was for the better, it was delightful. Also, wasn’t sure on the plum type so I used half red and half black plums. Use black, they’re much better.

    A marvelous recipe for breakfast, thank you!

  17. Pam says:

    First, this was delicious, and I find myself craving it now! I used apples and cranberries.

    Second, I had trouble with my fruit floating to the top of the batter and preventing it from cooking completely through. Did anyone else have this problem? Should I try more flour?

  18. Rona Chang says:

    I made mine this weekend with cherries and plums. It smelled wonderful but was quite wet on the inside despite baking it for 20-25 min. extra! Is there supposed to be more flour in this recipe?

  19. Bethany says:

    just catching up on my reads — congrats on the engagement and MAN do these look yummy!

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