Saturday, May 30, 2015

Claw Foot Ease Oh Cherries (a poetry recipe)

Take a cherry.
Kiss it.
Find some more cherries.
Get them to beat the eggs.
Add shugah.
And spice.
And something very nice.
Whip it.
Dish it.
Bake it.
Eat it
with relish.

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.)

Mix together
3-4 eggs
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.

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