Blackberry & Thyme Clafoutis

I should start this post by apologizing for it being way to long since I posted last.  But I’ll just jump right in, and also I’m pretty sure no one other than my mother and maybe two others noticed! (haha)

Where has this summer gone?  Seems that between, moving, working and wedding planning the past three months have flown by in a whirlwind of hot muggy days and paperwork filled evenings.  That is why right now, even one week before the truly “crazy” wedding time approaches for me, I am committing to slowing down a bit.  I am going to put my computer away, turn my cell phone off and just enjoy summer once in awhile.

This afternoon while Chris and I were out picking blackberries and just cruising around the golf course, I looked over at him and asked him to promise me that we wouldn’t let life get to busy to enjoy times like this.  Getting out just soaking up the sunshine, and each others company; we have let our jobs, and out long to do lists take up enough of this summer.

So, our planned dinner at home, and bike ride to Sundaes at the cottage for this evening is exactly what the doctored ordered!  I will embrace the rest of this summers bounty, I will embrace the beautiful family, friends and clients I am surrounded by and enjoy each moment of this season with them and I will embrace being Amanda Maichele for two more months!

So in honor of the beautiful blackberries we picked, and the fact that I am so excited that will get to a few more of my “to make” stack of recipes sitting on my desk, I want to share this delicious recipe with you.  I made it at work last week for one of my clients, and it is just simple, pure and straightforward.  A great recipe to compliment the fresh picked berries and not over power them with sweetness or a heavy cake batter.  Garnish this sweet, earthy, custardy cake with powdered sugar, Chantilly cream, greek yogurt or even vanilla ice cream.

½ c. all purpose flour

¼ tsp salt

2 large eggs

4 T sugar

1 c. whole milk

½ tsp. vanilla

1 T unsalted butter

12 0z fresh blackberries

1 T fresh thyme

powdered sugar for dusting

1. Preheat oven to 425-degrees.  In a food processor place flour, salt, eggs,  2 T sugar, milk, and vanilla.  Pulse until smooth.
2. In a heavy cast iron skillet melt butter over medium heat and add blackberries, shake and coat with butter.  Sprinkle the other 2 tablespoons of sugar over top and cook 2-3 minutes.
3. Pour batter over berries and pop in over, DO NOT OPEN DOOR, to check on it it may cause the clafoutis to collapse.
4. Slice and serve immediately, dusted with powdered sugar.

Serves 6-8

Recipe from: in style magazine, june 2010

buy local. cook fresh. eat pure,

Amanda

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