Cherry Clafoutis

This dish screams spring! Put the cherries in with the pits – it really makes a differnce in the flavor. This dish is also best served warm.

1 vanilla bean scraped (put pod in an air tight container to make vanila sugar)
3/4 c heavy cream
1/2 c almond meal
1/2 c vanilla sugar
2 eggs
2 egg yolks
1 tbsp kirsch
1 tsp vanilla extraxt
1 lb of cherries, with stems and pits

Preheat oven to 375.

Whisk together all the ingredients except the cherries and pour into shallow baking pan. Arrange the cherries with the stems up.

Bake for 30 – 40 minutes until golden brown. Serve warm.

Serves 8 -10.


Foie on Toast with Cherry Salad

I love Foie Gras and the best thing about it is it cooks up so quickly. It is illegal to sell it in California, so you need to get creative about how you obtain it.

2 2 oz slices of Foie gras
1/4 c bing cherries (frozen defrosted or fresh)
1 TBSP high quality balsamic vinegar
1 TBSP hazel nut oil
1/4 c toasted hazelnuts, chopped
Salt and pepper
Butter lettuce, torn
Balsamic glaze
Brioche or parmesan toast

Combine the balsamic vinegar, oil, salt and pepper in a small jar and shake to combine. Toss with salad, cherries and nuts.

Heat a cast iron skillet over high heat. Add Foie and cook 30 – 40 seconds per side.

Serve with salad and toast and drizzle with a little balsamic glaze.

Serves 2.

Cherry Farro Salad


This one came from Sunset Magazine. I love the combo of sweet cherries with the farro and almonds, perfect with a roast chicken.

1 c farro, rinsed
1/4 c white balsamic vinegar
3 TBSP olive oil
Salt and pepper
2 c cherries, pitted & halved
1/2 c feta, crumbles
1/4 c slivered almonds, toasted
1/2 small red onion, sliced thin
1/4 c chopped mint

Cook farro according to package and cool. Toss with remaining ingredients and serve.

Serves 4 – 6

Cherry Sorbet

This is my take on recipe from Eating Well. I swapped honey for sugar and because I’m lazy i used frozen cherries. Perfect summer time treat.

4 c cherries – if frozen do not thaw
1 c water
2 – 4 TBSP honey

Purée all ingredients until smooth in a blender. Process in ice cream maker according to manufactures instructions. Transfer to an air tight container and freeze.

8 servings
2 WW PP per serving