1st, I’m putting finishing touches on the new site: www.thewineoffensive.com. Right now, this address redirects you here. But soooooon, the new empire will be up and running. ((if you’re reading this. here is now here, instead of there.))

B) You know, if you want to comment on the site, you can do so with complete anonimity-no log in necessary; you don’t have to email me. Not that it isn’t sweet. Except when it’s not. I will not personally return any negativity received through email. However, I will tear your ass a new one, anon or not, on the site. And I reserve the right to republish any stupid hate mail for entertainment purposes. We snark; we don’t hate. What I’m trying to say is, I’m an extremely paranoid person that doesn’t open up anything that looks like spam. So keep that in mind.

Section III: Summer Clafouti

Though it sounds like something you wouldn’t want to catch, it is the most delicious dessert to showcase juicy summer fruit. Think of a firmer creme caramel or flan, without the fuss. Seriously, the best part of Clafouti? The reward to effort ratio is huge. This is a double recipe, to fill a larger 9×13 pan - glass or ceramic only.

1.5 cups flour
3 cups Half & Half or Whipping Cream* (that’s your Sophie’s Choice)
4 eggs
2 egg yolks
1 lb or so of fresh, just ripe fruit (plums, cherries, etc.)
.33 cup sugar
Big pinch of salt
Butter to grease the pan
Optional: Splash of Vanilla or Almond extract
Optional: a few grinds of spice (nutmeg, cardamom, cinnamon)
Optional: Spalsh of brandy or brown booze
Oven temp: 400 degrees

Don’t skimp on the butter when greasing the pan; sprinkle with a bit of the sugar when done. Pit fruits with pits and cut in halves or quarters depending on size. With your hand blender, mix cream, flour, eggs, and salt. I use heavy whipping cream and beat that first for 30 seconds. Mixture should be frothy and lighter than a milkshake, about 90+ seconds. Add the rest of the sugar and any flavoring(a personal choice) and blend for 30 more seconds. Sprinkle the (let’s say) cherry halves skins down in the pan, hit it with the booze now if you’re so inclined. Pour batter slowly over the fruit and cook for 25 to 30 minutes, until puffy with browned edges. Lean on the under done side.