Fall of the leaves…Autumn’s here!

Posted on by the-back-road-chronicles

Fall…of all seasons surely the one with the most vibrant colours, the purest emotions, the strongest contrasts…we said goodbye to those long warm Summer evenings carrying  the sounds of crickets and playing childern. We start cocooning again and it’s the sound of wood cracking in the fire place that brings comfort…that and the aroma of a beef or lamb stew!

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the hydrangea blues turning to purple

‘Every leaf speaks bliss to me, fluttering from the autum tree’ (Emily Brontë)

Though I am a big fan of the changing seasons, it’s a double feeling as for me it usually announces a period of more back pain. The combination cold and wet weather just doesn’t match my bones and joints and consequently my mood. So far we have been extremely lucky as we are blessed with a dry and sunny fall, keeping that blues and those aching joints under control and leaving more time to enjoy and observe the changes in surrounding nature!

Our tree of gold in the garden

Of course you can schedule a walk in the woods or countryside somewhere remote and sometimes it’s truly worth it covering the distance by car to get there but very often, well, just stepping outside is sufficient. These photos are all taken in our own garden and local communal park so whenever that ‘fall of the leaves’ blues get you in its grasp, just start walking, let your eyes wander and let them lead you through the wonders of this season…enjoy!

Solhof park Aartselaar

 

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xxx

 

oui, oui, clafoutis!

Posted on by the-back-road-chronicles

From all desserts made in this home  over the past many, many years, I think clafoutis definitely ranks number one when it comes to made most often. It definitely wins when it comes to easiest and quickest one, that is if you cheat a bit and use a jar of sour cherries. Personally, it ranks absolute top on comfort food too!

Traditionally made with cherries but you can use apples or, one of my personal favourites, the green reine claude plums…you get the idea: just use what’s in season! But let’s get back to the real thing! As the name gives away, we are talking  a French dessert, mais oui, finding its origin in the Limousin region where local griottes, sour cherries, are used. The name is said to come from the Occitan dialect word ‘claufir’, which means to cover or fill. you can find many recipes on the internet or in culinary magazines or books, some use butter, some don’t, this is how I make it…The combination of fresh juicy fruit and the sweet batter will transport you to dessert heaven, promised, so head towards your kitchen!

What you need:

  • 1 round baking dish and a little butter or oil to grease
  • 4 large eggs
  • 4 tbsp of flour
  • 100 gr sugar + extra 2 tbsp for baking dish
  • 185 ml cream
  • 125 ml milk
  • +/- 400 gr cherries
  •  I usually add a little Kirsch too
  •  Optional: a few drops of almond essence, two or three, just to give a hint, you don’t really need to flavour
clafoutis
clafoutis

What to do:

Preheat the oven to 180° C.

Grease a baking dish large enough to hold the cherries in one layer,  add two tbsp of sugar. Spin the dish round to coat the inside with the sugar, remove any excess if any, then set aside.

Mix the dry ingredients, then add the milk and cream and next add the eggs.

Layer the cherries in your baking dish. If you use a jar, let them go through a sieve first, but catch the liquid, you can use this for a nice gelato sauce or to accompany your clafoutis.

Pour the liquid (not to worry, it’s a very liquid batter) over the cherries and place in the oven for 30-35 minutes until golden and puffy.

Dust with icing sugar and serve lukewarm or lightly chilled depending on your own preference.

 

Bon appétit, mes amis!

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xxx