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Raspberry Clafouti


There are few things that could get me to turn on the oven in the middle of this oppressive heat wave.  However, much to the dismay of my panting dog, clafouti is one of them.

Unlike almost everyone else in the country right now, the red and golden raspberries in our garden are adoring the heat.  They have just started to really take off, offering up several pints a week.  (That is, those that aren't stolen when I'm not looking, right off the thorny branches, by aforementioned panting dog).

Clafouti ("klau-foo-tee") is a both rustic and elegant dessert, with a ridiculously fun to say name, that originated in the Limousin region in the southwest of France.  It was traditionally made with cherries, as they had an abundance they had to figure out what to do with each summer, poor things.  I learned of it from my well-loved, dog-eared copy of Julia Child's Mastering the Art of French Cooking, and was in love from the start.  Further investigation revealed that when made with any other fruit other than the traditional cherries, it is actually not called Clafouti, but "Flaugnarde".  Are you kidding me?  I feel like those rogue Limousinians just came up with the most clumsy sounding word they could to shame the rest of the world into strict adherence to their recipe.  My fancy, summer, whatever-berry-filled french dessert will be called clafouti, so there.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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