Archive for October 27th, 2007

The first recipe I would like to share with you is the one I used for the banner photo. It is called Cherry Clafouti. Clafouti is a classic French dessert that is somewhere in between a pudding and a cake, with fruit baked inside. (Disclaimer: I have adapted it from a similar recipe found on Epicurious.com) It is very easy to make, and has a beautiful and elegant presentation. I made this one with fresh cherries in season, but substitutions can be easily made (think blueberries, apricots, peaches).  The first step in the original recipe calls for pulverized almonds simmered in whole milk and then the almond solids strained, imbuing the milk with an almond flavor. This dairy ingredient and entire step can be easily circumvented by simply substituting almond milk. LI sufferers everywhere, rejoice, and enjoy some Clafouti now!

Cherry Clafouti

1 1/4 cups almond milk

1 tablespoon plus 1/2 cup sugar

8 oz dark sweet cherries, pitted, halved (about 2 cups)

3 large eggs, room temperature

1/2 teaspoon almond extract

pinch of salt

1/4 cup all purpose flour

powdered sugar

Preheat oven to 375 degrees F.  Grease a 10-inch diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish.

Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.

Can be made 6 hours ahead. Let stand at room temperature. Lightly dust clafouti with powdered sugar and serve.


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Hi and welcome to my blog.  At the ripe old age of 40, I became lactose intolerant, and thought that all happiness as I knew it had ended. I was wrong. What follows are my experimentations and endeavors into the not-dairy-but-you’ll-never-miss-it world. If I have succeeded even a little bit in sharing some of it with you, then I consider this blog a success. What you’ll find here are mainly recipes, recipe adaptations, and many tips that I have found along the way to the dairy-free zone. Gotnomilk? No problem!

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