Cafloutis, cafloutis—what's a Cafloutis?

 

A different deer pic from Susan Coventry

Sadly, add "Amen."

 

WHAT'S A CAFLOUTIS?

 I have lived a great many years, more than I care to admit, but the word "cafloutis" never crossed my path until last week while reading recipes in the weekly Cooking section of The Orlando Sentinel. But here was a recipe was for:  "Raspberry Almond Cafloutis," and I love raspberries. Therefore, even though I'd sworn off collecting any more recipes, I succumbed to temptation, promptly baking it for Cassidy's graduation party, as there was no way I could ever eat something with two baskets of raspberries all by myself.

So what's a cafloutis? After sampling, I'd call it an "adult dessert." Healthy ingredients, not too sweet. For kids, you might want to sprinkle with powdered sugar, but frankly, a clafloutis—with the consistency of cheesecake but without the cheese—is a sophisticated taste more appealing to health-conscious grown-ups. 

Two of the people at the party asked for the recipe, so since I had it all typed up, I thought I'd share it with my readers. (I was fortunate enough to get PERFECT raspberries from the small Publix near me. Only one throw-away in each box.) [The photo, below, taken from the newspaper, is the best I could do. Too busy cooking & transporting to think of taking a photo of my own effort.]

 

RASPBERRY-ALMOND CAFLOUTIS

Special note: This is a dessert with more appeal to adults than to children (minimally sweet). Also, flavor is best if served at room temperature.

1 cup almond flour
½ cup sugar
3 large eggs
½ teaspoon almond extract
Pinch of salt
1¼ cups Half & Half
3 cups fresh raspberries (12 oz.)
Unsalted butter, for greasing pan
Powdered sugar to sprinkle on top (optional)

1. Heat oven to 375°.
2. Put almond flour, sugar, eggs, almond extract & salt into blender. Blend on medium speed for a minute or so, until well combined. Scrape the bowl as necessary.
3. Add Half & Half and blend again.
4. Butter a 10" round baking dish or cast iron skillet. Arrange raspberries over bottom of dish.
5. Pour batter over berries. Bake on TOP shelf of oven rack for 30-35 minutes,* until puffed and lightly browned on top. (A toothpick or knife inserted in center should come out clean.)
6. Cool clafoutis to room temperature. Sprinkle top with powdered sugar.** Serve in wedges, directly from pan.

*My cafloutis never did quite “set.” Perhaps because I used the next-to-top shelf. I took it out at somewhere between 35-40 minutes.

** I did not use powdered sugar - much too sweet for my taste.


FYI, clafoutis can be made ahead, refrigerated overnight. Just be sure to take it out several hours before serving.
 

For Floridians:  Almond flour is available at Publix under the Greenwise brand.

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My featured book for this week is my only Young Adult and my only book with a Medieval setting. However, The Captive Heiress, should appeal to all those who enjoy History with a good dollop of Romance thrown in. Many of the characters are real—Henry II, Eleanor of Aquitaine; their sons, Richard and John (made famous by the legends of Robin Hood). Many of the events in the book are also true, including Eleanor's capture. This was an era when the castles of the weak were regularly seized by the strong, with the estates of orphans particularly vulnerable. Also:  the story about William Marshall as a hostage is true, his father's words verbatim, a tale that has resounded down through the ages. 

Even if you're a devotee of the Regency, I invite you to check out the turbulent times of the Twelfth Century. I think you'll find they have a familiar ring. (The Richard and John of the Robin Hood tales are children in this book.)

 

Of all my books, the most beautiful cover

Alecyn de Beauclaire, an orphaned heiress, is taken captive at age nine by the Earl of Rocheford who wants to enjoy the income from her estates. Her first friend in the strange new world at Castle Rocheford is Ranulf Mort à Mer, a descendant of Vikings and a penniless squire with no hope of ever being able to afford a horse and armor so he can become a knight. As the years go by, their friendship is unwavering, even when tested by the preaching of monks who declare that all women are evil and should be shunned.

When Alecyn is almost fourteen (a marriageable age in Medieval times) King Henry II makes Alecyn his ward. She is thrilled because she knows the king will want to keep her money for himself and, therefore, will not marry her off for several more years. Perhaps there is still time for Ranulf to become a knight and distinguish himself in battle.

In her position as companion to the royal children and songstress to the royal court, Alecyn learns not only the epic romance of chivalry, but the dark side of romance as she witnesses the love/hate relationship between the king and queen. Ranulf, meanwhile, learns to fight side by side with a new friend, William Marshall. But even Ranulf's eventual elevation to knighthood is not enough to qualify for the hand of an heiress to four fine estates.

Until, one day, Queen Eleanor goes for a hunt on her lands in the Aquitaine, and Ranulf and his friend, William Marshall, are among her escorts. Perhaps, just perhaps, if the three young people survive captivity by Eleanor's rebellious knights, they may have a future after all. But which young knight will King Henry choose for Alecyn?

Author's Note: The Captive Heiress was written as a painless way for people from nine to ninety to learn about Medieval times, particularly the tumultuous twelfth century. In addition to a look at the dramatic lives of King Henry and Eleanor, readers will catch a glimpse of the early days of their many children, including Richard and John who became famous through the Robin Hood legend. Another very important character is William Marshall, often called the greatest knight who ever lived. Please see the "Whatever Happened to . . ." section at the back of the book for the rest of the story of the many real characters in The Captive Heiress.

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Thanks for stopping by,

Grace (Blair Bancroft)