Don’t forget to enter my Trader Joe’s Dark Chocolate Giveaway before it ends on Sunday at midnight!
Last week, a friend and I went to see Julie and Julia. The film combined two of my loves, food and blogging, so naturally I adored it. It was charming and delightful, and Julia Child (as channeled by the always stunning Meryl Streep) completely captured my heart.
Julia Child had a zeal and passion for life that inspired cooks and non-cooks alike. She savored every moment, enthusiastically took risks, and fearlessly spoke her mind. In short, a timeless woman whose qualities I hope to develop as I age.
I have officially added Julia to the list of people I would invite to my imaginary dinner party. I think she would really enjoy my rum cake. Other invitees would be Stephen Colbert, J.R.R. Tolkien and Moses. Wouldn’t that be something?
In honor of Julia Child, let’s have some blueberry clafoutis, shall we? Clafoutis is a French dessert of baked custard and fruit. It is typically made with cherries, but I had blueberries on hand, and therefore that is what went into the baking dish. Simple to make, yet so delicious, clafoutis can be served warm or chilled. Also, it has a wonderful name (pronounced kla-foo-TEE) that I want to repeat out loud over and over.
Adapted from Mastering the Art of French Cooking
2 cups fresh blueberries
2 tablespoons almonds, slivered
1 cup sugar
1 tablespoon brown sugar
1/2 cup flour, sifted
1/8 teaspoon salt
1 cup whole milk
2 teaspoons Amaretto (or 1 teaspoon almond extract)
1 1/2 teaspoons vanilla extract
powdered sugar for dusting
Preheat oven to 350 degrees. Butter and lightly flour a pie dish. Toss in the blueberries and almonds. In a bowl, whisk together eggs, sugars, flour and salt until smooth. Add milk, Amaretto (or almond extract), and vanilla extract. Whisk until smooth. Pour into baking dish. Bake for 40-45 minutes until lightly browned. Place on a cooling rack for 10 minutes. Dust lightly with powdered sugar. Serve slightly warm or chilled.