pounce’s Neighborhood

The rumor goes that the first President of the United States chopped down a cherry tree when he was a child, so it only makes sense to me that cherry desserts belong at the July 4^th table. -- My mother will probably think I'm insane, but I'm pretty sure she'll enjoy the result.

Fresh Cherry Clafoutis

+ / - 2 cups fresh cherries, pitted
2 eggs, room temp
3/4 cup milk, room temp
2 tbsp cream, room temp
6 tbsp granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
pinch of salt
1/3 cup all-purpose flour

Preheat the oven to 350°F.

Liberally butter a six-cup baking dish OR six 1-cup ramekins liberally (although oven-proof custard cups or the like would work too, or a six-cup serving dish could certainly work): If using the ramekins, place them on a baking sheets.

Preheat the baking dish(es) in the oven 5 min before filling.

Combine the eggs, milk, granulated sugar, lemon zest, vanilla, salt and flour, either in a mixer, food processor, or by hand. If using a mixer or blender, leave it on low until the batter looks smooth: When you have the smooth consistency, pour the batter approximately even over the cherries to about a quarter inch from the rim of your baking dish(es). The clafoutis will rise while cooking. Don't fill to the brim!

Put the clafoutis into the oven and leave it alone for at least 20 minutes: Don't peek earlier because you will lose necessary heat. The ramekins will need to bake about 23 to 25 minutes: A full baking dish will run closer to 30-35 minutes. Remove from the oven when the center is set. Best if served warm.

When I first made these, I let them cool slightly, and then ate one right off the baking tray with a spoon while it was still just a little too warm. Perfection.

Also note, you can add about a tbsp or two of kirsch or other cherry cordial to the batter while mixing -- I opted out, but I've heard it adds some lovely depth to the dish.

Okay, I take back most of the nasty things I've said about summer, because figs have arrived at my local farmer's market this past weekend. I did a happy little boogie and dragged my poor mother over to the booth so I could examine them closely, and I ended up leaving with a basket of black and green figs in hand  and considerably happier than I'd been walking in.

(And that's already pretty happy, since I love our local Saturday morning farmer's market.)

Of course, the poor figs have been languishing in my mini-fridge since then while I indecisively thumbed through my file of fig recipes. Due to problems with the big fridge, the college mini-fridge has once again become my main refrigerator-- Which means I don't have crème fraîche, and I lost the Salem blue cheese that I ordinarily love to broil figs with in the toaster oven, and so on, and so on...

And then, thanks to my recent obsession with Serious Eats, I found just what I was looking for on the site's new source for food porn feature, Photograzing.

Oh, yes. That's JUST what I needed for inspiration.

.. These herbed frommage blanc fritters are definitely next on the list to make, once I have a fridge with enough room for all my beloved types of cheese.

Fig & Prosciutto Pizza

1 12-14" pizza stone or tin
cornmeal for scattering

1 TJ's garlic and herb fresh pizza dough

White sauce:

1/4 cup olive oil, divided
4 cloves garlic, peeled
2-3 tbsp fresh shredded Parmesan
1 tsp balsamic vinegar, preferably white

1 pint black figs, de-stemmed and sliced thin
2-3 oz. prosciutto
4 handfuls quattro formaggio cheese mix
1 handful fresh shredded Parmesan

While things are heating, make the sauce: Put the four cloves garlic and one tbsp of the oil into a small blender, mortar and pestle, or other hand-chopper and go to town 'til it forms a small, thick amount of paste. Drizzle in more oil and add in your desired amount of Parmesan: Repeat. Drizzle in the last tablespoon and the balsamic vinegar and stir until combined -- This will make enough to thinly paint your pizza dough. Scale up as you feel necessary, but the cheese will more than make up for any perceived dryness.

Carefully remove the pan / stone from the hot oven with heat-protectors of choice: Scatter lightly with cornmeal to keep the dough from sticking too much. Stretch the dough out roughly 12" with your fingertips and do your best to center it on the hot round: It WILL stick the moment you put it down, with the dough starting to cook. This is good, it'll prevent the dough from slipping away while you put the toppings on. Roll or pat the dough out further, taking care not to burn yourself.

Paint with the white sauce, and sprinkle with about a handful of the quattro formaggio. Lie down strips of prosciutto, cut to your desired size. (I went for long, thin strips, draped around in a spiral.) Sprinkle with another handful and a half of cheese. Top evenly with the thin-sliced figs, and sprinkle evenly with the desired amount of the remaining quattro formaggio and Parmesan.

Pop it in the oven and reduce to 450 F. Check it after ten minutes, and every 2-3 minutes thereafter: My thin-crust pie was perfect after 15 minutes. Enjoy!

I loved how the sweet of the figs paired with the salty of the prosciutto, and the savory of the cheese and garlic 'sauce.' I have to remember to make this one again the next time I get my hands on a pint of figs -- though how can you go wrong with figs + thin slices of cured ham + cheese?

And in case you don't want or happen to have access to pre-made quattro formaggio, here's the proportions:

1 cup (4 oz) shaved provolone cheese
1 cup (4 oz)  mozzarella cheese
1/2 cup (2 oz) shaved Asiago cheese
1/4 cup (1 oz) freshly grated Parmesan or Romano cheese

How are you celebrating the 4th of July?

How long do you take in the shower?
Submitted by Strive2Be.

If you could do anything you want tomorrow, what would it be?
Submitted by Becca-Pink.

What does blogging do for you?
Submitted by Madeleine Rose.

Out of anyone in your address book, with whom would you most like to have lunch today?

What have you been putting off all weekend?

What would make you question a friendship?
Submitted by stueykins.