I am still encased in the wonderful bliss of Norway. Although my body seems to be back in Weimar, I seem to have left my mind, spirit and most importantly, my heart in Norway.
The vacation was stunning, rejuvenating and just what I needed. I kept asking myself why did it take me so long to get to Norway. Then I asked myself “do I ever want to leave?”
Of course my camera and I worked overtime and I was so in my element, feeling good to be concentrating on other motives than food. I lugged almost all my camera equipment almost everywhere with me, the different lenses, tripod and all – no, I certainly did not regret it.
The pictures will keep me company for a long time. I am sorting through all +450 pictures and am trying to pick the best so I can share this breathtaking country in the proper justice it deserves. I so want you all to see what I experienced and I want you to hold your breath just the way I constantly was holding mine at every turn we took, every tunnel we came out of and every mountain we crossed.
July seems to be the perfect month to travel to Norway. The country is bursting with juicy ripe fruits like strawberries, raspberries and cherries. We indulged pleasurably, buying the fruit from vendors selling them on makeshift tables and stalls on the side of the narrow roads.
On our road trip through Norway we were lucky enough to stay at two camping places that were cherry orchards and enjoyed picking the sweet, ripe red jewels straight from the trees – for free.
But all those stories in my next post.
Before I left, cherries were just making their appearance at the markets and I could not resist buying a few bags full. While most of them were eaten straight out of the bowl, I did manage to play around with an idea I had been developing ever since I made the tahini dark chocolate cream for my Studmuffin Macarons.
Dark chocolate and tahini were such an explosive combination that I knew they would make a few interesting dessert and sweet treats. As cherry season always clicks in the clafoutis craze in my kitchen, I wanted to take the classic cherry clafoutis and give it my own twist.
This recipe intermingles flavors of the Middle East with a traditional French dessert. Sweet cherries are hugged by a rich and luscious batter made with dark chocolate, browned butter, ground almonds and tahini. No your hips will not thank you for this one but trust me every other part of you will be craving for more.
Dark Chocolate Cherry and Tahini Clafoutis
Printable version of recipe here
600g cherries, washed and unpitted
160g butter, melted
65g dark chocolate (70% cocoa), melted
150g ground almonds
150 ml milk
50g almond slices
2-3 tablespoons Tahini
handful of sesame seeds
pinch of fleur de sel
- Pre-heat the oven to 200 degrees C. Brush either 6 ramekins (ca. 125 ml) or one larger form with some of the melted butter and evenly sprinkle about 40g sugar, then divide the cherries into the form/s.
- In a saucepan heat 80g butter on low heat and gently brown. It should be a light golden color and wonderfully aromatic. Set aside to cool slightly.
- Mix together flour, 100g sugar, ground almonds and fleur de sel in a large bowl. In a separate bowl whisk together eggs and milk, then together with the melted butter, melted dark chocolate and tahini pour over the flour-ground almond mixture. Fold the mixture together to incorporate the ingredients into a thick batter. Pour over the cherries.
- Mix the remaining 80g melted butter, almond slices and sesame seeds together and pour over the clafoutis.
- Bake the clafoutis in the oven for 20-40 minutes, depending on the size of your forms.
- Serve warm with a scoop of vanilla ice-cream or simple indulge in it pure with just a fork.
The Food Guide Tips:
- Stylish and hot superfruit – cherries
- Selecting and storing almonds
The sweetness is beautifully complemented by the nuttiness of the tahini. Very moreish and dangerously good. This is one to be savored, forkful for forkful, each bite giving you a whole new flavor dimension. The cherries are not pitted for a reason. Not only will they stop you from devouring the clafoutis, which you really will want to do, but also they add a sensational flavor. The cherry pits add a faint bitter almond flavor as they come from the same family as the almond. The ground almonds in the recipe mirror this offering flavor and texture.
Do you know who the most desirable duo is this week? Jean Paul Gaultier and me – you heard it right. Over at FashionFoodFatale.com my Chocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries creation is paired with Jean Paul Gaultier’s hot Fall 2010 collection. Come and check out how fashion meets food on FFF’s Daily Dish.
More clafoutis from WFLH:
|Gooseberry Red Current and Blueberry Clafoutis||Raspberry and Nectarine Clafoutis||Apricot Clafoutis|
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