Luxardo Cherry Ricotta Clafoutis

What is clafoutis? It's a classic French dessert, made with an eggy flan-like batter, traditionally filled with black cherries. It's often served warm, usually with a dusting of powdered sugar, and

occasionally with cream.

Clafoutis is obviously a French word, but to my English-speaking brain it sounds almost onomatopoeic. I think of it as something cloud-like, fluffy, fruity, and sweet… and that’s essentially what it is.

This treat straddles both brunch and dessert territory. It's not too sweet. It's not fussy to make. It comes together in a blender. Yes, a blender. The filling is custardy, rich but not too decadent, and studded with roasted fruit. As the name suggests, I’ve added booze to the batter and to the whipped cream to enhance the cherry flavor, and to make this clafoutis a little extra celebratory. If you don’t have Luxardo or Kirsch on hand, you can skip this boozy addition.

This recipe lends itself to many other fruits: peaches, plums, strawberry, apple, and more. But we're deep in cherry season here in LA, and because their season is relatively short, and because cherries are like the incredible delicious jewels of the fruit world, I try to use them in as many ways possible while they're around. Of course, I love them fresh, eaten simply as is - but sometimes you want to do something special to really celebrate this fruit of late spring.

Cherry Ricotta Clafoutis with Luxardo Whipped Cream

Serves 8-10

for the clafoutis-

5 eggs

½ cup sugar

½ cup whole milk ricotta

¼ cup milk

2 tablespoons Luxardo, Kirsch, or other cherry brandy (optional)

½ a vanilla bean, seeds scraped from pot (or 2 teaspoons vanilla extract)

½ teaspoon kosher salt

¾ cup all purpose flour

1½ lb. cherries (700g), pitted (fresh or frozen)

for the Luxardo whipped cream-

1 pint (2 cups) heavy whipping cream

2 tablespoons Luxardo, Kirsch or other cherry brandy

½ a vanilla bean, seeds scraped from pot (or 2 teaspoons vanilla extract)

1 tablespoon sugar

Preheat the oven to 375°F.

Grease an oval 11”x 8” baking dish, or a 10”-12” cast iron pan. This recipe can be used in different-sized dishes, but larger dishes will result in less time to bake. Sprinkle a little sugar around the baking dish.

Pit all of the cherries using a cherry pitter, or halve them and remove the pits. Reserve.

In a blender, combine the eggs, ricotta, milk, Luxardo, vanilla and salt. Blend until smooth. Add the flour and blend until just incorporated. Pour the batter into the baking dish.

Scatter the cherries around the baking dish.

Bake for 40 minutes, or until the clafoutis is puffed and golden and the custard is firm.

Citrus, Pomegranate and Mint Salad

While it is still technically winter, Southern California is abundant with great fruit and vegetables right now. Citrus is in its prime and there are countless varieties available at local farmers’ markets. Everything from Murcat mandarins, to Meyer lemons, to Kaffir limes, to kumquats, to tangerines, to pomelos are in season. I am particularly in love with the soft pink-colored-not-too-sweet Cara Cara oranges, and the deep red floral and slightly bitter blood oranges.

This Sunday night marks the beginning of Tu B’Shevat, the Jewish new year for trees. While there aren’t too many customs and rules associated with the holiday, many Jews celebrate with a Tu B’Shevat seder and by planting trees. Some folks celebrate by eating as many as 15 different varieties of fruits and vegetables for the holiday.

This salad is meant to celebrate the fruit that is in season now, and here during Tu B’Shevat. The recipe calls for both Cara Cara and blood oranges, but you can pick any of your favorite varieties of citrus (you could even add more than 3 varieties of citrus). The idea is to pile up the citrus fruit on top of your favorite lettuce or greens, cover it with a layer of sweet and tart pomegranate seeds, good quality feta cheese, lots of bright fresh mint, and a drizzle of tangy pomegranate molasses vinaigrette. Pomegranate molasses is simply reduced/concentrated pomegranate juice. If you don’t have pomegranate molasses you can dress this salad with a simple combination of lemon juice and olive oil.

Enjoy!

Tu B’Shevat Citrus, Pomegranate, and Mint Salad

Serves 4-6 (recipe can be doubled or tripled as needed)

for the salad-

1 small head of lettuce, your favorite variety (Speckled, Romaine,Little Gem)

2 small Cara Cara oranges (or any available orange)

1 small blood orange (or any available orange)

2 tangerines

½ cup feta cheese, cubed small or crumbled

⅓ cup pomegranate seeds

¼ cup fresh mint leaves, chopped

for the dressing-

1 tablespoon pomegranate molasses

1 tablespoon fresh lemon juice

1 teaspoon honey, or to taste

½ teaspoon salt

⅓ cup extra virgin olive oil

Start by removing the peel and outer membrane from all of the citrus. Slice off the very top and bottom of the fruit. Next, cut the peel and outer membrane away from the flesh by standing the fruit on its bottom and carefully run the knife alongside the fruit, cutting away the peel one section at a time. Once you have cut away the peel, slice the citrus into half inch rounds. Alternatively, you can also fully supreme the fruit.

Lay the lettuce leaves down into your serving platter or bowl. If using large leaves of lettuce, slice the lettuce into smaller pieces. Lay the fruit on top of the lettuce. Sprinkle with pomegranate seeds and fresh mint. Season with a pinch of salt.

In a small bowl, whisk together the pomegranate molasses, lemon juice, honey and salt. Slowly whisk in the olive oil. Taste and adjust according to your liking. Drizzle the dressing over the salad and serve.