Fall 2019
Rainier cherry clafoutis
“There are many variations of this classic French country dessert, traditionally made with fresh cherries, whose texture is often described as a cross between custard and cake. I prefer Rainier cherries complemented with Grand Marnier and orange zest.”
–from The Crimson Spoon by WSU Executive chef Jamie Callison
For preparing the pan
1 tablespoon butter, softened
2 tablespoons sugar
For the clafoutis
3 cups half-and-half
1 vanilla bean, split
5 eggs
¾ cup sugar
¾ cup flour
2 tablespoons Grand Marnier®
1 teaspoon grated … » More …