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Tag Archives: Receipe
They Call Me “Bon Papa”
The cherry harvest only lasts for a few weeks in the spring when there are literally more cherries than anyone can or would care to eat. Then, winter comes and the trees are bare- not a cherry to be seen for a few months at least. So, in just about every French home you will find a cave or a cupboard literally packed with amazing confitures, sirops, jellies, and preserves. In this way the amazing variety and surplus of fruit projects from warm spring and summer days, stores over the winter. Continue reading
Clafoutis!
Since late March when the cherry trees started blooming, I have been hearing about Clafoutis. Seems like every time the subject of cherries happens to come up (and often it is when the villages are all eying the multitude of cherry trees waiting for the fruit to ripen), a long conversation inevitably follows about how insanely delicious it is, how tasty it is, how fluffy it is, etc., etc., usually followed by a lot of lip smacking and drooling on the part of those in the know. Continue reading