tag:blogger.com,1999:blog-1942831252152453809.post1382488318145838256..comments2011-07-26T02:05:56.969-07:00Elizabeth Bardhttp://www.blogger.com/profile/00430232487626650928noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1942831252152453809.post-30905692940924683522011-07-24T22:12:59.134-07:002011-07-24T22:12:59.134-07:00Eager to try the clafoutis, but a bit baffled- the sugar, the kirsch/rum- are they part of the batter? I&#39;ve just made jam with sweet Okanagan cherries- and pectin...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1942831252152453809.post-86077445076011983882011-07-24T06:34:03.378-07:002011-07-24T06:34:03.378-07:00It&#39;s true. When my husband left the pits in, I wondered about it. But making clafoutis is easy--especially when you have a cherry tree in your backyard (and a neighbor with two more...)Samantha Véranthttp://www.blogger.com/profile/07446488761214047647noreply@blogger.comtag:blogger.com,1999:blog-1942831252152453809.post-41086517400476985352011-07-12T12:08:23.461-07:002011-07-12T12:08:23.461-07:00I always enjoy your post. Gorgeous photos, lyrical writing. My boyfriend is French and had recently mentioned his love of clafoutis to me...so thank you for the timely recipe!<br /><br />BTW, the trick of inverting the canning jars has nothing to do with sterilization, but rather sealing. It&#39;s in lieu of boiling to create the seal. Either method requires that the jars be sterilized by boiling before filling with food.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1942831252152453809.post-44885085034816978782011-07-12T06:56:03.203-07:002011-07-12T06:56:03.203-07:00This recipe looks fantastico! Very good recipe, thanks for sharing!Book Suites at George V Parishttp://www.cxcollection.com/cities/paris/george-v/noreply@blogger.comtag:blogger.com,1999:blog-1942831252152453809.post-2173088280661079892011-07-11T15:23:36.065-07:002011-07-11T15:23:36.065-07:00Just made Mr. C&#39;s Cherry Clafoutis at our country house this weekend. So yummy! Thanks for sharing.smallpeacebloghttp://smallpeaceblog.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-1942831252152453809.post-36236712012991929712011-06-27T12:22:11.900-07:002011-06-27T12:22:11.900-07:00hi elizabeth!<br /><br />i just finished Lunch in Paris, and i loved every minute of it. (it was one of those books that left me sad when i finished it, because i wish i could have continued to immerse myself in its pages for much, much longer!)<br /><br />i was an art history and french double major in college and studied for a summer in paris. now i&#39;m a lifestyle blogger and freelance writer...needless to say this book fit me like a glove!<br /><br />if you have any advice for a young writer, i&#39;m all ears. (i&#39;m currently pitching a cookbook entitled &quot;vegetables &amp; vodka&quot;, which promotes a life of healthy balance. pitching publishers is a challenging and tiring process, but i&#39;m hoping my concept and my passion convince them.)<br /><br />all the best,<br />Cailen<br />www.cailenascher.blogspot.com <br /><br />ps this recipe - like all those found in your book - sounds completely divine!cailen ascherhttp://www.blogger.com/profile/11076423018990616188noreply@blogger.comtag:blogger.com,1999:blog-1942831252152453809.post-83225470925277221992011-06-27T10:37:18.050-07:002011-06-27T10:37:18.050-07:00Yum yum yum. I&#39;m hoping to go cherry picking soon, so I&#39;ll have to try these recipes. (I use a water-bath canning method, which I&#39;ll probably stick with.)beadgirlhttp://www.blogger.com/profile/04545183481263349646noreply@blogger.comtag:blogger.com,1999:blog-1942831252152453809.post-23568329507276971862011-06-26T08:31:43.328-07:002011-06-26T08:31:43.328-07:00Lucky you to have fresh cherries! I totally agree about turning 30 - I am so much more comfortable with who I am than I was in my 20s!Foodycathttp://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-1942831252152453809.post-26602378618904202192011-06-18T11:32:46.364-07:002011-06-18T11:32:46.364-07:00These photos and your gorgeous descriptions make my jaws ache thinking about the sweet-tart taste of cherries! I&#39;ve made blueberry clafoutis, but never cherry. It&#39;ll be a while before they&#39;re ripe here in Minnesota (the lilacs just got done blooming, for crying out loud) but soon, soon...<br /><br />Speaking of memories and cherry picking - I remember sitting in the cherry tree in the backyard of the home of the family I lived with when I was an exchange student in Germany, just eating and eating and eating. I&#39;ll spare you the details of the effects, but let&#39;s just say I had to stay home from school for two days, but I didn&#39;t regret a single bite!Amyhttp://www.blogger.com/profile/07073968486721141173noreply@blogger.comtag:blogger.com,1999:blog-1942831252152453809.post-81361591363840793092011-06-18T07:39:12.943-07:002011-06-18T07:39:12.943-07:00This method of sterlizing jam sound similar to that described by Australian cook Maggie Beer. She uses clean jars and fills them completely with the hot jam, to the top, inverting immediately after putting the lid on. I have followed the method making her peach jam. I cant remember exactly how long I stored my jam for but it was definitely a couple of months and it was still preserved. As long as there is piping hot jam covering all surfaces of your sealed jar (as instructed by Maggie) I think you are safe. Sounds delicious, I opted for cherry icecream last week when faced with a small harvest but I was thinking about jam, will have to acquire some more fruit and try it out.Papillonhttp://www.blogger.com/profile/16342048730103867736noreply@blogger.com