Posts from June 2015

Strawberry, Rhubarb and Rose Compote

June 10, 2015

strawberry, rhubarb and rose compote

Over the weekend we took a trip to our local farmers market that just opened for the season here in St Johns. The booths were overflowing with fresh Oregon strawberries and rhubarb so I bought as much as my little stroller basket could carry, not quite sure what I would do with it. There is always pie, but honestly I was feeling to0 impatient to wait for dough to chill. Then there is crisp, which I love but a bottle of rosewater caught my eye and a quick compote came to mind!

This is so lovely to spoon onto pancakes, spread over toast or dollop onto yogurt in the mornings. It’s also delicious over ice cream for dessert! The rose flavor is subtle and the tart rhubarb and lemon is perfect with the sweet berries.

strawberry, rhubarb and rose compote


2.5 cups rhubarb, cut into 1″ pieces (about 3 stalks)

1/2 cup water

1/2 cup sugar

zest from 1 lemon

pinch kosher salt

1 heaping pint strawberries, sliced (about 2 cups)

juice from 1/2 lemon

1/2 teaspoon rosewater

In a saucepan combine the rhubarb, water, sugar, lemon zest and salt. Bring to a boil, reduce heat to medium and cook uncovered until rhubarb is soft, about 15 minutes. Remove from heat and let cool slightly. Stir in strawberries, lemon juice and rosewater. Let cool completely before transferring to jars which can be refrigerated up to a month. The compote can also be canned in a water bath for a taste of June in the middle of winter.

strawberry, rhubarb and rose compote

Cherry Almond Clafoutis with Chantilly Cream

June 4, 2015

Cherry Almond Clafoutis with Chantilly Cream

We have had an unexpectedly early summer here in Portland, with temperatures in the 80s in June which is almost unheard of. I’ve lived here for 12 years now have always remembered the grey gloom hanging on throughout the month. Backyards have come alive these past few weeks with garden parties and the trees are heavy with fruit already!

My family came to visit last weekend and I decided to use a beautiful basket of cherries to make a clafoutis for our Sunday dessert. The combination of juicy red cherries and sweet almonds is one of my all time favorites. This is so easy to put together and bakes up perfectly, almost a foolproof dessert. A simple chantilly cream (fancy way of saying whipped cream with a touch of vanilla) is a special touch that definitely tips it into the dessert category, though without the clafoutis is a lovely breakfast similar to a dutch baby.

Cherry Almond Clafoutis with Chantilly Cream

Cherry Almond Clafoutis with Chantilly Cream


Cherry Almond Clafoutis with Chantilly Cream



Serves 6-8 

3/4 cup flour

1/2 cup sugar

pinch salt

1 cup milk

4 eggs

1 tablespoon vanilla extract

1/2 teaspoon almond extract

3 tablespoons salted butter, melted + 1 teaspoon butter at room temperature for greasing the dish

2 1/2 cups fresh cherries, washed and pitted

2 tablespoons powdered sugar, for dusting

Preheat the over to 350 degrees fahrenheit. Lightly butter an 8 cup baking dish and set aside. In a blender whir up the flour, sugar, pinch salt, milk, eggs, vanilla and almond extracts until smooth. Slowly add the melted butter and blend to combine. Pour 1/4″ batter into the buttered dish and bake for 10 minutes until just slightly set. Remove from oven and sprinkle the cherries in a single layer over the just set batter. Pour the remaining batter over the cherries and return to the oven, baking for an additional 45-50 minutes or until the clafoutis is puffed and golden brown. Allow to cool and sprinkle with powdered sugar just before serving.

Chantilly Cream

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla

Combine the cream, sugar and vanilla in a stainless steel or glass bowl. Using a whisk or mixer beat the cream until fluffy. Do not over beat or you will quickly end up with butter! Top the clafoutis with a dollop of fresh cream and enjoy, hopefully at dusk in the garden surrounded by roses and fairy lights.

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