Tag Archives: Cherry

Julia Child’s Cherry Clafoutis

Julia lahild has penned many of our favorite books, including Mastering the Art of French Cooking, that we love to read. Julia’s recipes are on the dot. The ingredients as well as the utensils you would be using on a recipe, its yield and serving options when available. This Cherry Clafoutis is a mashup between a custard, a cake and a dutch baby… and a French Dessert that should be on your go-to recipes list.

It’s quick to whip together, cooks in a short time as well, and it will be the hit of the party. Traditionally its prepared with cherries, but it can be easily replaced with strawberries, raspberries or any diced plums or nectarines. The traditional recipe calls for pitted cherries, as they enhance the flavor, but since we were serving this as a dessert for New Year’s dinner, we decided that the cherries without the pits would be safer.

You can serve this custard warm just out of the oven, or reheated if you made it ahead of time. If you wish, you can sprinkle powdered sugar just before serving.


Julia Child's Cherry Clafouti

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Fish Fillet with Cherry Tomato Sauce

Following up on our collection of fish recipes for lent, we have this amazing recipe we hope you will try.   I do recommend you try the variation as described at the bottom of the recipe. This includes cream and wine….you’ll want to taste it!

Pair this with rice and some asparagus on the side.  You can find our recipe for asparagus with balsamic vinegar here.

I guarantee this will become one of your favorite fish recipes.

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Serves 4
Recipe adapted from Karista’s Kitchen


1 1/2 lbs seasonal fresh white fish
2 pints cherry tomatoes, halved
2 cloves garlic, smashed and lightly chopped
2 tablespoons diced shallots
1 lemon, zested and juiced
3 tablespoons chopped mixed fresh thyme
Olive oil
Sea salt and fresh cracked black pepper


  1. Pre-heat the oven to 400F.
  2. Mix together tomatoes, garlic, shallots, 1 tablespoon thyme, and 1 tablespoon lemon juice.  Toss with a drizzle of olive oil until lightly coated and then sprinkle with salt and pepper.
  3. Pour the tomato mixture into a baking dish or foil lined cookie sheet and roast for about 10 minutes until the tomatoes are wilted and slightly toasty.  Remove from the oven and set aside.
  4. Drizzle the fish with a bit of lemon juice and olive oil, and then sprinkle with sea salt and fresh cracked black pepper.  Roast the fish until opaque in the center and flaky.  Fish roasting times vary according to thickness.  Start with 5-8 minutes and then check for doneness.  If it isn’t done, let it continue roasting, checking every couple of minutes.
  5. Once the fish is done, transfer to a platter.  Mix the tomatoes with lemon zest and remaining fresh thyme.  Top the fish with the tomatoes and herbs and serve immediately.

As a variation, and what you see in our photograph:
Transfer the tomato mixture into a small pot and add about 1/2 cup of cream and 1/4 cup white wine.  Add the lemon zest and the remaining thyme. Season with salt and pepper and let it simmer for a few minutes, just until heated through.  Top fish with this sauce.

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

New York Cheesecake

I just HAD TO try this recipe; Cheesecake is one of my husband’s favorite desserts. The original recipe includes a homemade cherry topping recipe, but there are no fresh cherries in Guatemala, and if you do find them once in a blue moon at the supermarket… it’s at a ridiculous price. So, canned cherry pie filling it shall be.

I had already made a quickie cheesecake that combines cheese, condensed milk and lemon juice. It’s refrigerated and not baked… and also has no comparison to the real thing.


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