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.