S'mores Fudge Tart

Great, memorable endings to a dinner, particularly one celebrating a birthday, almost always involve chocolate. At least in our family. So I have no idea what was I thinking when I asked my niece if she wanted a blueberry crisp with vanilla ice cream or a s'mores fudge tart for her birthday 'cake'. I knew the answer to the question before I even asked it. There are just moments when it is hard to resist asking the rhetorical question. Almost as hard as it is to resist chocolate.

Last year my niece and I celebrated her birthday on Martha's Vineyard. From the ferry tide, to the harrowing bike ride to Edgartown, to swimming in the ocean amongst the tiny, initially a little scary but harmless jellyfish, it was a memorable, weather perfect, fun day. So making this year's birthday equally as memorable was going to be a bit of challenge. Every birthday is 'special' but maybe one's 19th birthday is not meant to be same as their 18th birthday. Or maybe this is an example of some my warped rationalization thinking.

The least I could do was try to make the birthday dinner both special and memorable. If I have learned anything over the years is that it is not always the 'gifts' received we remember, it is events, the moments that stay with us. So this year, I had to come up with an event or series of events to make a birthday we reminisce about years down the road. One of my thoughts was as part of her birthday celebration she and I would make her birthday dinner and 'cake' together. I wouldn't go so far as to say we are a 'foodie' family but we are family that loves to try new recipes and make memorable meals. So spending time cooking and creating in the kitchen is something we actually enjoy.

While there was much thought that went into planning the menu, our pièce de résistance would be the dessert, the S'Mores Fudge Tart. And I would have to say if there was at least one memorable moment in the making of the tart it would be when the propane torch was used to burn the meringue topping. Was there a moment when she thought I would either set her on fire or burn the house down? Probably yes.

This S'mores Fudge Tart uses two kinds of chocolate: semi-sweet and unsweetened cocoa. The combination of the two chocolates make the fudge-like filling to the tart taste decadent. Pecans were the nuts of choice for this tart, but walnuts or even macadamia nuts would work.

The difference between a graham cracker crust made with freshly crushed graham crackers or boxed graham cracker crumbs is like the difference between diamond and cubic zirconia earrings, like pancakes from scratch and pancakes from a mix, like freshly grilled corn and cooked frozen corn on the cob, like a 'real' mayonnaise and Miracle Whip. In other words, you immediately know the difference when you either see it or taste it.

Two cups of freshly crushed graham cracker crumbs, a stick of melted butter, a quarter cup of sugar and a pinch of Kosher salt are mixed together and pressed into a nine inch springform pan (lined with parchment paper). There is enough of the mixture to line the bottom and bring the crumbs up two inches on the sides of the pan. Unlike most other pies and tarts with a graham cracker crust, this one is not pre-baked.

The batter of the tart begins with melting the butter and semi-sweet chocolate in the microwave oven. The remaining batter ingredients are whisked in until blended and poured into the prepared crust.

In a preheated 350 degree oven the s'mores fudge tart is baked for 60 to 75 minutes or until a toothpick inserted in the center of the tart comes out clean. My baking time was 60 minutes and I am pretty certain I would not bake it any longer as the filling was perfectly moist.

Once baked, the tart needs to come to room temperature for two reasons. The first being it is much easier to remove from the springform pan when it has cooled, the second being the meringue topping will not melt or slide off.

Traditionally s'mores are made with toasted or roasted marshmallows. But the meringue topping elevated this version of s'mores to the 'over the top' celebration worthy place.

I used a 1/4 inch (6 mm) round tip to decorate the top of the tart as I wanted the meringue to look pillowy as well as to mimic a marshmallow topping (although one bite of this meringue will make you forget the marshmallows). However, you could also use a star tip to create a 'fancier' s'mores tart topping, similar to the one on the Lemon Meringue Tart. The meringue can either be burnt with a propane torch or in an oven set to broil. My preference is for using the propane torch as you have much better control over how much 'burnt' you want your meringue to be (and it is one of the few things in life I have control over).

There is enough of the fudge frosting to drizzle over the top of the tart as well as to serve warm with it. The amount of fudge drizzle you put on is all about personal preference. The s'mores tart is finished with chopped pecans (or whatever nuts you place on top of the crust).

Seriously this s'mores fudge tart and its' multiple layers is insanely delicious. It is the perfect 'celebration' dessert, particularly if you also have a family with a predisposition to all things chocolate. In the middle of winter when you are craving the taste of s'mores but don't live in a climate conducive to making them, this s'mores fudge tart will transport you back to summer as well as bring out the 'kid' who still remembers the taste of their first s'mores.

Just one word of warning. It may be hard for anyone in my family to remember the homemade guacamole, artichoke dip, fish tacos, and creamy roasted street corn made for the birthday dinner now that the meal ended with this tart. A dinner you put together may have a similar outcome. Secretly my only hope is that years from now my niece will remember not just her birthday 'cake' but the time we spent together celebrating her 19th birthday.

Recipe
S'mores Fudge Tart (adaptation of Southern Living's Mississippi Mud S'mores Fudge Pie)

Ingredients
Crust
2 cups freshly crushed graham crackers
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
pinch of Kosher salt
3/4 cup chopped pecans (plus 1/2 cup chopped nuts for sprinkling on top of tart) (Other nut options: walnuts or macadamia nuts)

Batter
1 cup (2 sticks) unsalted butter
4 ounces semi-sweet chocolate, chopped
2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa (I used Hershey's Special Dark cocoa, but also suggest using Droste cocoa)
4 large eggs, room temperature
1 teaspoon vanilla
3/4 teaspoon Kosher salt

Meringue
5 egg whites, room temperature
1 cup superfine sugar
1/2 teaspoon vanilla
1/4 teaspoon Kosher salt

Chocolate Frosting
1/4 cup unsalted butter
3 Tablespoons unsweetened cocoa
4-5 Tablespoons whole milk (plus additional if needed)
1 1/2 cups confectionary sugar, sifted
1/2 teaspoon vanilla

Directions
Preheat oven to 350 degrees (F). Line a 9 inch springform pan with parchment paper and set aside.

Crust
1. In a medium size bowl, stir graham cracker crumbs, melted butter, sugar and pinch of Kosher salt until well blended.
2. Press mixture on bottom and up 2 inches on sides of prepared springform pan. 
3. Sprinkle 3/4 cup chopped pecans on top of crust.
4. Set crust aside.

Batter
1. In a medium size bowl, melt semi-sweet chocolate and one cup of butter in microwave until melted and smooth.
2. Whisk in flour, unsweetened cocoa, eggs, vanilla, Kosher salt and granulated sugar into chocolate mixture until blended.
3. Pour batter into prepared crust. Note: This is very thick batter.
4. Place tart in the 350 degree (F) pre-heated oven for 60 to 75 minutes or until wooden pick inserted in center comes out clean. (NOTE: My baking time was 60 minutes. Cooled tart should be moist.)
5. Allow tart to cool to room temperature.
6. Remove from springform pan and place on platter or cake stand.

Meringue Topping
1. In the bowl of a standing mixer fitted with a whisk attachment, beat egg whites until frothy. Slowly add sugar, salt and vanilla and continue beating on medium-high until stiff peaks form.
2. Put meringue in a pastry bag fitted with a circular tip and create design of your choice onto meringue filling (or spread using an offset spatula). 
3. Using a kitchen torch, carefully adjust flame over the meringue until it is golden brown and deeply caramelized in spots. Or place tart under the broiler and bake for 20 to 60 seconds until it is golden brown and deeply caramelized in spots.
4. Allow pie to cool completely in the refrigerator before slicing and serving.
Note: Can substitute this meringue with a Swiss Meringue.

Chocolate Frosting
1. In a medium sized saucepan, cook butter, unsweetened cocoa and milk over medium heat, whisking constantly, for 4 minutes or until slightly thickened.
2. Whisk in 1 1/2 cups confectionary sugar and vanilla until smooth. (Note: Frosting should be pourable. Add more milk to thin if necessary.)
3. Drizzle some of the frosting over the top of finished meringue.
4. Sprinkle remaining 1/2 cup of chopped pecans over top.
5. Serve remaining warm frosting on side and/or drizzle on plate before placing a slice of the tart on.

Peach and Blueberry Crisp (Gluten Free Version)

Cobblers, grunts, slumps, buckles, brown bettys, crumbles, pandowdies, pies, and crisps all have one thing in common. Their ability to transform fruit into bites of sinful, crazy good, satisfying, wonderful deliciousness. Out of all of these, the crisp has always been my most favorite 'fruit' comfort food dessert (pies are running a very close second). Served warm with some vanilla ice cream, a crisp instantly makes me feel warm, cozy, weight of the world lifted off my shoulders content.

For the most part I generally lean toward making one fruit only crisps. As I looked at all of the cartons of fruits so perfectly displayed at the farmer's market, it was as if the universe seemed to saying to me 'it's time to expand your crisp making repertoire'. Who am I not to listen to the voice of the universe? But which combination of fruits would take me outside of my 'crisp' comfort zone and still be able to put me in a Zen-like, not a care in the world state? Peaches and blueberries. Not because orange and blue are the colors of my alma mater (although that isn't such a bad reason), but because I just happen to love both of these fruits.

In making the peach and blueberry crisp I wanted and knew I needed to do more than just add peaches to my blueberry crisp recipe. With a determination bordering on zealousness, I wanted there to be a discernible difference between the two crisps. I thought using oat flour instead of all-purpose would give the crisp topping a nuttier flavor as well as make the crisp gluten-free. Mixing demerara sugar into the fruit instead of brown or granulated sugar would add a hint of toffee flavor to the filling. Because peaches release more liquid that blueberries, using (more) cornstarch than flour would ensure the filling wasn't a baked soupy mess. The cornstarch would also have the added benefit of keeping the crisp gluten-free. And using sea salt instead of Kosher salt would further enhance the flavors of fruit.

Back to gluten free for a second. I have (incorrectly) perceived that anything and everything gluten free must not taste nearly as good as if it contained gluten. This Peach and Blueberry Crisp defies that rather narrowly held perception.

Some crisp recipes using peaches call for blanching and removing their skins before slicing. Not this one. The peach skins add flavor, color and texture. Besides crisps are supposed to be simple to make.

Think seasonally when making any fruit dessert. Fruits are always best for eating and cooking when they are at peak season, however, this should never ever dissuade you from making fruit desserts year round. More than the sometimes hard to justify price, some fruits available during off seasons in the grocery stores just don't seem to taste as good (another bias). Fortunately frozen fruit will have a very similar texture to fresh when baked.

When making any fruit dessert, all of the fruit needs to be at the same temperature as the baking times for fresh and frozen fruits vary. Frozen fruit lowers the temperature of filling resulting in longer baking times. So if combining fresh and frozen in the same recipe, one of the fruits may end up being undercooked and the other one being overcooked. Additionally, frozen fruit requires a slight increase in the amount of thickener (i.e., cornstarch or flour) so if fresh and frozen are mixed in a recipe calling only for fresh fruit, the result could be a soupy filling.

This Peach and Blueberry crisp is baked for approximately 50 minutes in a pre-heated 375 degree oven. The crisp is done when the topping is a deep golden brown and the filling is bubbling at the sides or in the center. As hard as it may be to resist, allow it to rest at least 15 minutes before serving. Covered with towels, the crisp can be kept warm for almost an hour.

In anticipation of getting a serious craving for Peach and Blueberry Crisp this winter, I had better stock up on some more blueberries and learn how to freeze peaches. Nothing sounds and feels better than to be momentarily transported back to the warm, sunny days of summer in the middle of a cold, snowy winter.

Recipe
Peach and Blueberry Crisp  (Gluten Free Version)

Ingredients
Topping
2/3 cup oat flour (or can use all-purpose flour)
1 cup old-fashioned oats (not instant)
8 Tablespoons (1 stick) unsalted butter, room temperature
1/2 teaspoon sea salt
1/2 cup light brown sugar
1/2 teaspoon cinnamon

Fruit Mixture
3-4 yellow, ripe peaches, halved, seeded and cut into slices (skin remains on) (about 1 to 1 1/4 pounds)
3 cups fresh blueberries (or 3 cups frozen blueberries defrosted)
1 Tablespoon fresh lemon juice
3 Tablespoons cornstarch
1/4 cup demerara sugar
1/4 teaspoon cinnamon
pinch of sea salt

Optional: Serve with whipped cream or ice cream.

Directions
1. Preheat oven to 375 degrees. Lightly butter a deep oval or 8x10 baking dish.
2. In a medium sized bowl, combine all topping ingredients. Mix until combined. Set aside.
3. In a large bowl, combine all fruit ingredients.
4. Pour fruit mixture into prepared pan.
5. Sprinkle topping evenly over the fruit.
6. Bake for 50 minutes or until top is a deep golden brown and filling is bubbling at the edges.
7. Serve warm with either whipped cream or vanilla ice cream.

If breaking away from routines gives us a chance to experience something new, why is it so hard to make these shifts? Maybe it's because some changes are viewed as being paramount to causing an end of the world apocalypse. And I get that. Just the thought of increasing my mileage on the treadmill somedays is enough to make me feel as if I will be putting my life at risk (such head games I can play with myself). Not being able to have turkey on Thanksgiving makes my heart race uncontrollably fast. Eating pancakes without butter (I gave up syrup years ago) is enough to cause me to consider having a meltdown. Okay, maybe I am guilty of slightly exaggerating (except for the Thanksgiving Day one).

As I look back to when I was working full-time there were many days when I said I could not leave my desk to go out to lunch or I could not take a day off or I could not leave early or I didn't make time to spend time with friends (only now are some of my family and friends beginning to tell me how inaccessible I was). The world would not have ended if I had done or not done any of those things (as much as I had myself believe at the time). I would have figured out how to get the work done. Maybe the universe was telling me to find a better work-life balance and maybe I wasn't listening (or didn't want to). Who knew the universe could be so wise? Well, the Peach and Blueberry Crisp answered that question.

Fish Tacos with Chipotle Slaw

For some reason making the Fish Tacos with Chipotle Slaw caused me to take a (very long) walk down memory lane back to my summer job college days. And I should warn you, it may not be what you first think. It's probably not what you might think at all. After working full-time either on the day or night shift, my weekends were filled laboring in a restaurant serving everything from breakfast to carrying heavy banquet trays. Yet, the most memorable of all of these 'thankfully lasting only twelve weeks' jobs was working the second shift 'on the line' in the Cracker Jack factory. Whether it was stuffing the toys in the boxes (dizzying work) or packaging up marshmallows (physically challenging work), at the end of each day or night I counted my blessings at having the privilege of being able to go to college. Way back when Cracker Jack was made in Chicago the wind often carried the aroma of the caramel corn for miles from the factory. As a kid this smell was intoxicating, inhaling it five days (nights) a week, eight hours a day was a completely different story.

For the most part, the 'college summer help' were treated well by those who made their living working there day in and day out. I would have never survived a week, let alone an entire summer, on the 'stuffing toys in the boxes' line if it were not for the Polish women who took me under their wing. They continuously saved me while I figured out how to keep my balance on a stool while simultaneously using ALL of my fingers and thumbs trying to get the toys into the slots of a conveyer contraption that moved at what seemed like warp speed. Once I got over the nausea from the motion sickness and stopped causing 'the line' to be shut down because I jammed the conveyer, I could hold my own as a team member amongst the women who took great pride in accomplishing the nightly quota goals.

First layering a piece of beer battered tilapia on warmed corn tortillas, topping with some of the slaw, drizzling with the creamy, smoky lime-chipotle sauce, and garnishing with additional cilantro microgreens creates the most beautiful Fish Tacos. Doing the dizzying work of putting together a platter of these tacos while the fish was still hot and crispy was what had me remembering my 'assembly line' Cracker Jack days. What I would have done to have some 'summer help' in the kitchen.

These tacos would be what I would call one of those 'at least a two person' (assembly line) recipes. Better yet, it is a perfect dish when having friends over for dinner who like getting involved (and when you like them getting involved) in the meal.

My relative reluctance at making any recipe where deep frying is involved has probably caused me to miss out on making some really good, memorable meals. My love of fish tacos is responsible for getting me to finally take a deep breath and just dive into the deep frying world. One bite of these fish tacos was enough keep me from ever being so dismissive over food preparation techniques again. Oh, the things we miss out on when we have preconceived notions or don't move outside of our comfort zones.

The slaw topping the fish is made with green cabbage, red cabbage, white onion, radishes, cilantro, mayonnaise, and salt. You can choose to make it with only green cabbage, however, the added flavor and color dimension of the red cabbage to the slaw is pass up. Choose the smallest cabbages you can find because you not need full heads for this recipe.

The cabbages and white onion are thinly sliced while the radishes are cut into matchsticks. This would be one of those times when it helps to have a good, sharp knife.

At the farmer's market I found some cilantro microgreens. Ever so slightly milder in flavor than full grown cilantro, I thought they would be perfect in the slaw and as a garnish on the tacos. Had I not found these microgreens, I would have used freshly chopped cilantro. Honestly, I have never been a big fan of cilantro. Actually that would be a slight understatement. I have generally avoided it all costs. In addition to overcoming my avoidance over deep frying, I am finally coming to appreciate and like the flavors of this herb.

To assemble the slaw you must first make the sauce. Mayonnaise, freshly squeezed lime juice, chopped chipotle peppers and salt are mixed together. The longer you allow the sauce marinate the more heat and smokiness to the sauce (learned this when tasting the sauce the next day). At a minimum  let the sauce chill in the refrigerator at least an hour before you begin making the tacos which is enough time for the flavors to begin to develop. A generous quarter cup of the sauce lightly dresses the slaw and the remaining sauce is used to drizzle over the fish tacos.

Fish tacos can be made with red snapper, cod, tilapia or any other light to medium fish. For this recipe I used the light, flaky, and mild in flavor tilapia. The fish fillets are cut into 1 inch by 5 inch strips, sprinkled with salt before they are floured, dipped into the beer batter and deep fried.

The batter for the fish is made with flour, salt and beer. The obvious and best choice of beer is a Mexican lager (think Dos Equis XX). Once all mixed together the batter rests for fifteen minutes.

The fillets are first dredged in flour then coated in the batter before being gently placed in vegetable oil heated to a temperature of 375 degrees. Within 4 to 5 minutes or until golden brown, the fish should be fully cooked. To maintain the temperature of the oil fry only 4 to 5 pieces of the fish at a time. Once cooked, the fish is placed on paper towels to drain.

Yellow or white corn (soft) six inch tortillas are heated on a flat skillet and kept warm wrapped in a towel while you deep fry the fish.

Every layer of these tacos was mouthwatering scrumptious. They are relatively easy to make (as long as you have some help). Served with some icy cold beer (Mexican of course) or margaritas (made with your favorite tequila) they just might be one of the best meals you will make all summer. So don't let either the thought of deep frying or all of the parts to this recipe keep you from making them.

Whether you choose to bring a platter of assembled Fish Tacos with Chipotle Slaw to the table or serve all of the taco components buffet style, they taste best while the fish is still hot and crispy.

The next time I make these fish tacos I just might put out some bowls of caramel corn. Just for the fun of it, as a reminder to all of the things I learned way back when.

Recipe
Fish Tacos with Chipotle Slaw (slight adaptation to Fine Cooking's Baja Fried Fish Taco recipe)

Ingredients
Sauce
1 cup mayonnaise (recommend Duke's or Hellman's)
3 Tablespoons minced canned chipotle peppers in adobo sauce
2 Tablespoons fresh lime juice
1/4 teaspoon Kosher salt

Cabbage slaw
2 cups thinly sliced red cabbage
2 cups thinly sliced green cabbage
1/2 cup thinly sliced white onion
4 radishes, cut into thin matchsticks
2 - 3 Tablespoons of cilantro microgreens (or 2 Tablespoons freshly chopped cilantro)
Generous 1/4 cup of the Sauce

Batter
1 1/2 cups Mexican lager, such as Dos Equis XX
1 1/2 cups all-purpose flour
1 1/2 teaspoons Kosher salt

Fish 
1 1/2 pounds tilapia fillets, cut into 5"x1" strips (other fish options include cod or red snapper)
3/4 teaspoon of Kosher salt
1/2 cup all-purpose flour

48 ounces vegetable oil
Additional cilantro microgreens or minced cilantro for serving

12-16 6 inch soft corn tortillas (yellow corn or white corn) - heated on griddle until hot then stacked n a cloth lined basket to keep warm
Lime wedges for serving

Directions
Sauce
1. Whisk together 1 cup mayonnaise, 3 Tablespoons minced chipotle peppers, 2 Tablespoons freshly squeezed lime juice and 1/4 teaspoon Kosher salt. Cover and refrigerate up to two hours.

Slaw
1. Mix together cabbages, radishes, onion, and cilantro in a medium-large bowl. Stir in a 1/4 cup of the sauce to lightly dress the vegetables (add more if 1/4 cup is not enough). Note: If making ahead, place vegetables in the refrigerator and mix in sauce just before serving.

Batter
1. Stir together 1 1/2 cups flour, 1 1/2 teaspoons Kosher salt and 1 1/2 cups Mexican lager beer in a medium bowl. Let stand for 15 minutes.

Fish
1. Heat vegetable oil over medium heat to 375 degrees in a 4 quart pot.
2. Toss the sliced fish with 3/4 teaspoon Kosher salt.
3. Put 1/2 cup all-purpose flour in a shallow bowl.
4. Working with several pieces of fish at a time, dredge in flour (shaking off excess), coat with batter and place in the oil.
5. Fry fish until golden and just cooked through (3 to 4 minutes).
6. Transfer to a paper-towel lined plate to drain. 

Assembly
Place a piece of fish on each warm tortilla, top with some of slaw, drizzle with additional sauce, and top with additional cilantro microgreens or minced cilantro. Serve with lime wedges.

Cherry Clafoutis

Bastille Day was last week. Cherries have been in season for a couple of weeks now. Recipes for Cherry Clafoutis have recently been posted by more than a handful of other talented food bloggers out there. And I bought a new cherry pitter months ago. What all this means is that I am somewhat late to the game of making this rustic French dessert. But better late than never or so the pragmatists in the world might say. However, those of us who are slightly more idealistic might lament over lost time, lost opportunities, thinking instead that "our biggest regrets are not for the things we have done but for the things we haven't done." So in my, at times, idealistic world to have lived such a long life without having Cherry Clafoutis as a part of it is to have lived a life with a little bit of regret. 

Originating in the Limousin region of France sometime during the 19th century, a clafloutis has traditionally been made with black cherries. However, they have also been made with apricots, apples, blackberries, pears, plums, and even cranberries. Skewing more to the traditional side, choosing the fruit for the clafoutis wasn't really a choice at all. It could only be cherries. At the farmer's markets and grocery stores this year, I have never seen more beautiful, nor tasted sweeter cherries. 

Sometimes described as a cross between a custard and a pancake, a clafoutis can be served as a dessert or as an indulgent breakfast. While best served warm, the clafoutis can also be served at room temperature. If I could recapture some of 'my life without Cherry Clafoutis', I would go back and eat it for breakfast on my birthday, for breakfast on Christmas, for breakfast on the day of the summer solstice, for dessert on the Fourth of July, for dessert after a dinner party having a French inspired meal, and on any other day I had a craving for it or wanted to make someone else's day memorable. 

Cherry clafoutis, where have you been all my life?

If you live long enough, the things you acquire 'new' become things considered 'vintage'. As I was searching for the brand new cherry pitter I had bought some months back, I could only find the one that exemplified vintage. Had I not ultimately found the newer, improved cherry pitter my enthusiasm for making the Cherry Clafoutis may have been a tad curbed. However, I suppose the tool itself does not matter as much as one's desire for either a hurried or unhurried life. 

As I was (laboring over) pitting the cherries, I understood why the French did not pit their cherries during the 19th century. The early clafoutis actually contained the pits of the cherries as they contained one of the same active chemicals found in almond extract. Baking the pits released this flavor into the clafoutis. Rather than risk anyone from swallowing or choking on a cherry pit, I thought there was a better way to infuse some almond flavor in the 21st century. The choices were adding almond extract or using almond meal flour. Looking for a more subtle taste of almond, I altered the recipe I had found and used equal amounts of all-purpose and almond meal flour instead of using all all-purpose flour. 

Some recipes for clafoutis call for mixing all of the ingredients by hand. This one called for using both a mixer and a whisk. For ease and convenience I used a standing mixer with a whisk attachment, but the base batter could be assembled using a hand mixer. A whisk worked perfectly to whip the egg whites just until they became light and foamy.

The pitted cherries are mixed with 1/3 cup granulated sugar and 1/2 teaspoon of lemon zest.

After the baking dish is buttered and sugared it is placed in the preheated oven for 4 to 5 minutes. Upon removing from the oven, the cherry mixture is immediately spread evenly in a single layer. Once the batter is poured, the baking dish is returned to the oven. The clafoutis bakes for 30 to 35 minutes or until the edges are browned and it is set in the center.

The finishing touch to the warm clafoutis is dusting it with confectionary sugar.

The clafoutis is an example of both rustic simplicity and decadence. How can something simultaneously be at both ends of a spectrum you might wonder? You will have the answer to that question after you first take the cherry clafoutis in with your eyes and then take your first bite. If you were wondering what to do with the abundance of cherries you have, a cherry clafoutis couldn't be any easier to make (pitting the cherries isn't all that bad), and will wow your family and friends. 

Recipe

Cherry Clafoutis (inspired by a Williams-Sonoma recipe)

Ingredients

4 large eggs, room temperature and separated

2/3 cup granulated sugar, divided

3 Tablespoons all-purpose

3 Tablespoons almond meal flour

2 teaspoons vanilla

1 cup heavy cream

1/2 teaspoon sea salt

1 1/2 pounds fresh cherries, pitted (or 1 1/4 pounds frozen cherries, thawed and drained)

1/2 teaspoon lemon zest

Confectionary sugar for dusting

Directions

1. Preheat oven to 375 degrees. Butter and sugar a 10 inch round or 9 x 12 inch baking dish and set aside.

2. In a standing mixer with a whisk attachment combine egg yolks and 1/3 cup of the sugar. Beat on medium-high until ribbons form (about 4-6 minutes).

3. Add flours, vanilla and cream. Reduce speed to low and beat until completely blended (stopping mixer to occasionally scrape down sides of the bowl).

4. In a separate bowl, whisk together eggs and salt for about 30 seconds or until light and foamy.

5. Add egg whites to batter and beat with mixer on low until fully incorporated (1-2 minutes).

6. In a medium sized bowl, stil together cherries, remaining 1/3 cup sugar and lemon zest.

7. Place prepared baking dish in oven for 4-5 minutes.

8. Remove baking dish from oven, pour in cherries and then top with batter. Return to oven and bake 30-35 minutes or until clafoutis browned at the edges and is set in the middle. Note: Size of baking dish will influence baking time.

9. Sift confectionary sugar over top of clafoutis and serve.

Optional: Serve with vanilla or pistachio ice cream.

Two things happened this past week causing me to reflect on the importance and power of gratitude. The first was receiving an unexpected, incredibly thoughtful gift from a friend. The second was an email from another friend containing unexpected words of appreciation. Both brought me great joy and both offered me opportunities to show my appreciation for their kindnesses, for their friendship.

Gratitude has been defined as the quality of being thankful, the readiness to show appreciation for and to return kindness. Robert Emmons, a noted expert on gratitude, sees it as a relationship-strengthening emotion as it requires us to recognize how the roles support and affirmation impacts the feelings of closeness and commitment we have for friends and/or partners. In support of this belief, author Ellen Goodman once said 'We are told that people stay in love because of chemistry, or because they remain intrigued with each other, because of many kindnesses, because of luck. But part of it has got to be forgiveness and gratefulness." Beyond strengthening relationships gratitude can bring happiness; foster creativity; enhance feelings of optimism, joy, hope and enthusiasm; increase resiliency; and, promote forgiveness.

Have you watched as a child or friend receives little back from those they show love, thoughtfulness and generosity? Have you ever noticed how you show gratitude to those you want to keep close in your life differs significantly from those you want to maintain distance? Sometimes it is easier to see this in others than it is in ourselves. 

In this age of social media and hurried lives, we can sometimes lose sight of the importance the ways in which our actions and words we choose to show gratitude can have. Even if there is an element of gratitude present, sincerity and snarkiness sound and feel very different. Our reactions to the receipt of card; a homemade or store bought confection; an unexpected or celebratory gift; a favor; or even just a short note expressing support, have the power to affect the quality of not just our relationships with others, but our own lives. Our words and actions reveal much of what resides in our hearts.