This week leading into Christmas is always busy, isn’t it? There are parties to attend and gifts to wrap. Those with young ones in their lives probably have concerts and pageants to watch as well. As busy as it can be, it’s still possible to find time to do a little extra baking, especially when it’s this simple Cherry and Pistachio Clafoutis from Mark Bittman.
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This month’s Recipe ReDux challenge was a fortunate one in a few ways. First, I’ve been wanting to offer a review of Bittman’s new Kitchen Matrix but wasn’t sure how I’d be able to fit it into my line up. Second, I rediscovered a pack of cherries I’d frozen earlier in the year using this method. Since the challenge is to Grab a Book & Cook everything seemed to line up almost perfectly.
We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.
Since I have a Kindle version of Kitchen Matrix there aren’t any actual page numbers, but there is a comprehensive index. All the recipes are photographed and presented in a fashion similar to Pinterest. In typical Bittman style you’ll find a base recipe and a slew of variations. Besides Cherry and Pistachio you’ll also find instructions for making peach and star anise as well as mango coconut clafoutis. Every chapter has a base idea and variations, including a section called the recipe generator where you’re encouraged to mix and match to suit your tastes.
My tastes were leaning towards a fruity dessert and while I wish I’d found more cherries in my freezer, I wasn’t unhappy with the end result. If you’ve made crepes before the batter will seem very similar to you. It contains a blend of eggs, milk, sugar and a little bit of flour to give some body. The baking takes the longest part, but for a very small investment in hands on time, you’ll have a beautiful dessert that cooks while you eat dinner and gives you an excuse to linger at the table before the hustle and bustle of the season gets you up and moving again.
Ingredients
- 2 cup cherries thawed if frozen, pitted or not
- 1/4 cup shelled pistachios
- 3/4 cup heavy cream
- 3/4 cup milk or some combination that gives 1 1/2 cups
- 1/2 cup sugar
- 3 eggs
- 1/3 cup plain flour
- 1/2 teaspoon almond or vanilla extract
- optional confectioner's or table sugar to sprinkle over the top
Instructions
- Preheat the oven to 350°F. Prep an 8 or 9 inch baking dish with butter or baking spray. (I used a round dish, but the shape isn't important)
- Scatter the cherries in the bottom of the dish. Coarsely chop the pistachios and set aside.
- Mix the remaining ingredients together until smooth. (If using a blender, put all the liquids at the bottom).
- Pour the batter over the cherries and scatter the chopped pistachios on top.
- Bake until nicely browned on top and a knife inserted into the center comes out clean, about 40 minutes.
- If desired sprinkle the top with a little sugar (confectioner's or table sugar is fine).
I found 3 large eggs made a clafoutis that was a bit “eggy” in flavor, but it wasn’t terrible. You might want to use medium eggs or drop to 2 large eggs. There’s not a lot of sugar in the recipe proper, which was perfect since the cherries had been tossed in sugar before freezing them. Depending on the type of cherries used, you might want to increase to 3/4 cup of sugar.
While flipping through Kitchen Matrix, I found many drool worthy recipes, most of them with drool worthy photos. At least they were drool worthy when viewed on my computer or phone. The photos aren’t as impressive on my Kindle paperwhite but the way the book was formatted worked best on that device. The recipes themselves (did I mention they were drool worthy?) shine with Mark Bittman’s normal good humor and clear style as well as his signature variations.
Don’t forget to drop by and visit my fellow Recipe ReDuxers who are also grabbing their favorite cookbooks and cooking for you this month.
This looks delicious. Thank you for sharing.
I ADORE cherry clafoutis but I have never though to add pistachios–what a great idea! I’d love a slice of this warm from the oven with a cup of tea. 😉
Bittman is great for nut and fruit combinations. I’m not sure I would have thought to add them, either. Almonds maybe, but not pistachios. 🙂
Hi Lydia, I’ve always wanted to try baking this. Bet it must tastes really good!
It’s a nice dessert, Joyce. Hope you get to try it soon 🙂
I love the blend of cherries and pistachios! It looks delicious
Thanks, Yanique! It’s different and a great way to use up extra fruit, although cherries are traditional 🙂
This looks so delicious I can’t even take it.
It is crazy good, too. 🙂
This is also new to me. It looks delicious, like everything you make!
That’s very kind of you! It was new to me, too. I’m looking forward to making it again. I hope you get a chance to try it. 🙂
I have never tried cherry clafoutis before. This looks and sounds yummy!
It was easy to make, too, especially since I used frozen fruit. Thanks 🙂
this dessert looks light and airy – wouldnt mind digging in!!!
I always have a bag of frozen cherries waiting to make clafoutis should I need extra dessert. I made some recently since I have so much leftover egg yolks in the fridge. Yours is fancy with pistachio.
I seem to always have either pistachios or almonds on hand.
Absolutely mouth watering to see. I am sending this to my wife so she can make some when I go home in a few months. Thanks Lydia 🙂
I hope you have a wonderful home coming, Antonio 🙂
Looks better than mine 😉
Clafoutis is not the prettiest dessert on the buffet, that’s for sure. Fortunately it has a great personality 🙂
I’ve had cherry versions of this, but never thought to add pistachios. Great idea! Thanks. And Happy Holidays!
Thanks! They add a nice touch. I hope you and Mrs KR enjoy your break 🙂
I don’t know what a clafoutis is but based on the ingredients it looks like a sweet frittata. Count me in!
That’s a good way to describe it, Matt.
Clafouti sounds more exotic to me than it really is. I would definitely vote for the cherries over other variations, especially at Christmas!
That’s often the case, isn’t it? Don’t tell anyone, hahaha!
I had never had this before!!! Sounds so delicious and an amazing flavor combo!
Hugs
It’s a fun dish! I saw a few recipes describe the batter as “flan-like” but to me it’s closer to a really thick crepe. Hope you give it a try 🙂
I don’t think I’ve ever had clafoutis – but it looks delicious! Easy too! 🙂
I was kind of surprised by how easy it was to make. Easy is good 🙂
This dessert looks incredible…can’t wait to give it a try.
I’d be curious to know how a gf flour would work. I can’t see how it would make a difference. Enjoy!
wow this looks delicious! I think my favorite nut is the pistachio..just lends such a delicious flavor to anything that it is added to! These look heavenly, definitely will have to try it out!
xo,
Sarah Grace
I think my favorite is the cashew with pistachios a very close second and almonds an even closer third. I love the flavor and color of pistachios.
This recipe sounds delicious! I’ve never heard of clafoutis before, but I would love to try it!
xo Emily
http://www.hungryadventurer.com
I’m sure you’d like it. Hopefully you’ll be able to find time to make it 🙂
I love the word clafoutis 😉
Ha ha…it sounds like it could be suggestive 🙂
I have never had anything like this. Looks delicious!
I hope you give it a try, Melanie. It’s so simple to make and while cherries are the traditional fruit, others can be used. 🙂 Thanks!