Granted, traditions can also become straitjackets, but they also provide rhythm and stability, identity and comfort. I am emphasizing the positive side right now.
One tradition of cooking that emerged over the years with my ex is the once-a-year raspberry and fig clafouti. Tomorrow is the designated evening. I am running off after work to enjoy a lovely meal with friends, with the clafouti for dessert. Heaven!
Julia Child's recipe for a cherry clafouti may be found here and a blackberry-lemon clafoutis here (whence I snaffled the photo above).
[The word is clafoutis in French and clafouti often in Anglophone countries, in case you were wondering.]
Bon appetit!
--the BB
3 comments:
oh YUM!
One of David's and my forays into cooking traditions was a pear clafouti with a hint of pomegranate ... do you think pear and berry, or pear and fig might work?
Of course, we have yet to come up with a working gluten-free clafouti crust for Mr. Bear
I am inclined to think pear and anything would be lovely, though one does not want to overcome the delicate flavor of pear.
Hmm, the recipe Bill uses has ground almonds and a little flour - more almond and no flour perhaps?
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