Cherry Cherry Boom Boom

Alright, yes, I am happy to admit that I enjoy listening to some Lady Gaga at times. But then again, don't we all? 

Wait, what? You don't? Oh ok. (I know you're just pretending, and you secretly want to learn the full choreography to Judas. But I won't tell anyone.) 

I may like Lady Gaga, but I'm pretty sure I was randomly referring to cherries in my sentences long before she was. 

When I was young, I would pretend like every other little girl that pairs of cherries were actually earrings, putting them around my ears and letting them dangle like I was the trendiest girl in town. I grew up a little, and put the cherries down. I couldn't seemingly live without cherries in my life, however, so I proceeded to wear shirts with cherries and draw cherries everywhere. If I had found a keychain with cherries on it, you can bet it would have been added to my collection. 

Don't even get me started on artificially-scented and flavored cherry items. Pencils, lip balms... you name it, I loved it.

Now that all I have left from that obsession is a "freshly picked cherries"-scented candle, and actual cherry season is in full swing here in France, I can get down to serious business. I.e., baking. With cherries. Namely, cherries from my uncle's garden in Saint Dié. 

Cherry clafoutis is a classic French dessert--for those unfamiliar with it, it's pretty much a baked custard, usually served family-style in a large dish. Cherries are the traditional fruit of choice for a clafoutis: the sweet tartness of the fruit is perfectly balanced by the creamy custard, making it a light and simple dessert for many occasions.

There are a lot of ways to prepare a clafoutis, the tastiest ones including the addition of cream. For the one I made last week, skim milk was what I used in an attempt to pretend like I'm "watching what I eat". "Attempt". Although skim milk isn't cream, surely, it makes for a darn good clafoutis. 

Another subject that truly divides the masses here in France is whether or not to pit the cherries. If you do, it'll make the clafoutis easier to eat, but you'll lose the juice. Unpitted cherries may be a hassle when you're chomping down on your share of dessert, but nothing beats a juicy cherry, so go for it. 

So good you'll feel like singing Pokerface with cherry earrings--and that's something to thank Gaga for, too.

Cherry Clafoutis

serves 6

1 lb. cherries, washed and stems removed
3 eggs
1/2 c. granulated sugar
1 1/4 c. all-purpose flour
pinch salt
1 1/4 c. milk

Place cherries in a bowl and mix in with half of the sugar. Let sit for at least 30 minutes.

Preheat oven to 350°F/180°C. Butter a round 10-inch pan or equivalent, or 6 individual dishes.

Beat eggs in a medium bowl and set aside. Sift flour and add sugar and salt. Incorporate eggs and mix. Add milk and mix until homogenous.

Place cherries in pan and pour custard on top. Bake for 35 to 40 minutes until golden. Cool in pan and place in refrigerator. Serve cool or cold.