When I first started sorting through Mom’s recipes, I circled all of the words that (at the time) were completely meaningless to me.  Among them: parboiled, pin prick, blanched and CLAFOUTIS. A year later, I’ve since parboiled, pin pricked, blanched and just yesterday, made my first clafoutis!  How exciting. In my kitchen-clueless mind, Clafloutis sounded more like some sort of tree fungus rather than a celebrated baked custard French dessert.  Apparently, a traditional clafoutis contains cherries arranged in a buttered dish covered with … [Read more...]