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.
(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 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.