Clafoutis

My plan for what next to make for the boys at work.

Two Berry Clafoutis
Serves 6.

1/4 cup unsalted butter
1 1/2 cups fresh strawberries
1 1/2 cups fresh blackberries
1/2 cup all-purpose flour
2 ounces whole, blanched almonds
1 ounce whole macadamia nuts
1/2 cup granulated sugar
1 tablespoon cornstarch
3 large eggs
3/4 cup milk
1 tablespoon light rum
Confectioner's sugar

Directions:

Preheat the oven to 350°F and grease an 8-inch-square baking dish with one tablespoon of the butter. Melt the remaining butter and set aside.

Mix the flour, macadamia nuts and almonds together and place in a food processor until finely ground. Add the sugar and cornstarch (a pinch of salt if desired) and mix again. Mix in the eggs one by one, being sure to mix thoroughly after each addition. Pour in the liquid ingredients (including the melted butter from earlier), and mix again until well blended. The mixture will be thin, like crepe batter.

Cut the berries into bite sized bits, and arrange in a single layer in the prepared dish. Drizzle the batter over the berries. Put the dish in the oven to bake for 40 minutes, until puffy and set.

Transfer dish to a rack, and let cool to room temperature.

Sprinkle with confectioner’s sugar, and serve directly from the baking dish.

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Knitting oriented, I've made a wee bit of progress on the Kiri and the socks and the garter stitch shawl is flying along. The Ark is just something I can't seem to get my heart into, right now. I think because the weather has been in the 90's recently, and working with that wool is making my hands sweat.

I had a great time out at Borders with the LSSK gals the other night and look forward to the weekend visit on the 21st down in Buda.