Chicken was marinated with Korean Teriyaki sauce then smoked in the smoker for 1 1/2 hours.
Cherry Clafoutis MARTHA ROSE SHULMAN YIELDServes eight TIME1 hour 30 minutes /.recipe-time-yield
• Andrew Scrivani for the NY Times
This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.
• 1 ½ pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
• 2 tablespoons kirsch
• 6 tablespoons sugar
• 3 large eggs
• 1 vanilla bean, scraped
• Pinch of salt
• ⅔ cup sifted unbleached all-purpose flour
• ¾ cup low-fat yogurt
• 2 tablespoons milk
• 2 teaspoons confectioners’ sugar (optional)
Nutritional analysis per serving (8 servings)
180 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams
polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 5 grams protein; 71
milligrams cholesterol; 81 milligrams sodium
1 Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
2 Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
3 In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
4 Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
5 Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
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