The Cooling Air - Do you think the hardest thing You can do is love the world As it is rather than as You think the world ought to be? Try and remember the first Time you op...
Saturday, May 30, 2015
Claw Foot Ease Oh Cherries (a poetry recipe)
Take a cherry.
Find some more cherries.
Get them to beat the eggs.
And something very nice.
This is a silly nonsense poem that I wrote with Gary Markle one evening in November while we were eating a clafoutis aux poires (recipe below) and inventing mangled franglais phrases. I think initially I was trying to write down the recipe, but because I couldn't remember it, we began making up ways of treating dear ones (cherries/ cheris/ cheries), tenderly, deliciously. It reminded me of my first poetry-writing experiences, making up ridiculous rhymes with my maternal grandfather, Bill Smith. I can still recite some of them by heart: I stood sitting on the ceiling/eating popcorn by the peck/filled me up way past the neck/by heck! Is all silly poetry about eating, or loving and eating?
How to make pear (or any fruit) clafoutis
Preheat the oven to 400F.
Lightly butter a deep round (glass) baking dish and arrange cut and seeded fruit in it.
(Squeeze lemon juice on fruit if necessary to keep it from browning.)
1/3 c. sugar
a scant 1/2 c. flour
1 3/4 c. milk
You can also mix in a dash of an appropriate spice (allspice is nice with pears) and 2-3 T of a fruity liquor (orange, say) or brandy.
Pour the mixture over the fruit and bake at 400F for 30-35 minutes.
If you are using frozen fruit use 4 eggs and slightly less milk.
Tropical fruits require less milk still and are nice with rum, vanilla, grated coconut and spice mixtures involving cloves.