Seems to be the Summer of the Clafoutis. I’ve been having quite a love affair with all eggy things, now that the Riverdog pastured eggs have transformed my entire egg reality. It’s an egg renaissance around here for sure.
Here, then, is fig clafoutis, prompted by my mother’s food-oriented (of course: I ask food questions, she gives me food answers) report on her trip to Provence.
Using a very well-seasoned cast iron pan, you follow procedure for my easy fig thing, except instead of taking the figs out of the pan, you flip em over so the inside, cut half is facing up. Then drizzle honey all over, making sure a lot of the honey ends up on the bottom of the pan. I wasn’t measuring but I guess it was about 1/4 cup of honey. Pour your batter over, then slide the whole thing into the oven. For the batter, I pretty much followed Orangette’s recipe, except instead of sugar, I squirted a bit (hm, maybe a tablespoon) of agave syrup into the batter, & figured the honey would take care of the rest.
It did. Yum!
& just because I haven’t posted a salad in a while, don’t you think I haven’t been eating any…
Does August not rock harder than any other month? Go on & try to convince me there’s a sweeter time of year.