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A Note from Cleo
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Today's passengers enjoy European cuisine that is fresh and local with ingredients that are taken on board at stops along the route. "Look out the window," the VSOE line tells us, "and you may spot the chef inspecting lobsters from Brittany, tomatoes from Provence or saltmarsh lamb from Mont Saint-Michel...."
While the sweet cherries looked beautiful this week at our local grocery store, frozen cherries will also work for this dessert. See my note in the recipe on how to use them. In the meantime, may you eat (and travel) with joy!
~ Cleo
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Individual Cherry Clafouti
with (or without) Kirsch
with (or without) Kirsch
A recipe by the executive chef of the VS Orient Express, Christian Bodiguel. Slightly adapted for an American audience with photos by author Cleo Coyle
INGREDIENTS:
1 to 1-1/2 cups whole sweet cherries*
1 large egg
2 large egg yolks
3 Tablespoons + 1 teaspoon whole milk
4 teaspoons heavy cream
2 teaspoons kirsch*
1/2 teaspoon pure vanilla extract
1 Tablespoon + 1-1/2 teaspoons melted (and cooled) butter
1/3 cup powdered (aka confectioners' or icing) sugar
3 Tablespoons all-purpose flour
*Ingredient substitution notes.
(1) CHERRIES: Fresh is best, but out of season, you can substitute frozen cherries. Place them in a colander, run hot tap water over them briefly and drain well before proceeding.
(2) KIRSCH: Kirsch is a strong, clear, cherry brandy. If you don’t have kirsch on hand, substitute another brandy, or white rum. If you’d rather not use alcohol, substitute cherry juice.
DIRECTIONS:
Preheat the oven to 300 degrees Fahrenheit and generously butter four 4-ounce ramekins or other small oven-proof cups. De-stem the cherries and remove their pits. Roughly chop them. Divide the cherries into the four buttered ramekins or oven-proof serving bowls.
In a mixing bowl, whisk up the egg, and egg yolks. Add the milk, cream, kirsch (or substitute), and vanilla, and whisk well. Whisk in the melted (and cooled) butter. Now whisk in the powdered sugar, making sure it's fully dissolved. Finally, whisk in the flour. The batter will be loose.
Divide the batter up evenly among the four ramekins, pouring it as you see below...
Serve lukewarm with sweetened whipped cream, a scoop of ice cream, or even a dollop of cream cheese frosting, and...
~ Cleo Coyle
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Eat (and read) with joy!
~ Cleo Coyle
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The Orient Express is on my bucket list! It would be such a thrill!
ReplyDeleteThank you for the recipe.
Deb - I'm with you. A journey, even a short one, on the VS Orient Express would be a fabulous experience. I hope we both get the chance one day!
Delete~ Cleo
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David Suchet's trip on the Venice-Simpson Orient Express is one of my favorite videos and the kitchen scenes are especially interesting to me since I collect cookbooks. When I started reading your blog my first thought was that I need to research recipes for the meals served on the train! Thank you for your great mysteries and for the recipes.
ReplyDeleteLinda - Oh, yes, agreed! The David Suchet video trip was a wonderful virtual ride on the famous train line. He does a fabulous job relating the history of the Orient Express and (of course!) showing its connection to the Agatha Christie novel. Thank you for reminding us, and dropping by the Kitchen today!
Delete~ Cleo
Coffeehouse Mystery.com
“Where coffee and crime are always brewing…”
www.CleoCoyleRecipes.com
Cleo Coyle on Twitter
Friend or Follow Cleo Coyle on Facebook
The VS Orient Express would be such a fun trip.
ReplyDeleteCherries are a BIG favorite at our house.
ReplyDeleteThis will be a big hit!