Blackberry Clafoutis ~

While down at Nate’s mom’s for Memorial Day, I managed to find the energy to make us a dessert in addition to that yummy pasta salad. Nate has been sending me a lot of NYTimes recipes and this one for a berry clafoutis sounded pretty tasty.  

It ended up being really easy and delicious. It was low on the sweetness scale, making the leftovers perfect for breakfast. I’d definitely make it again and maybe try switching up the type of fruit inside. I also think it could have been tasty with some vanilla ice cream on top…but then what isn’t? ;)

Blackberry Clafoutis ~

I’ve been doing some cooking in our new kitchen. Our house is now preeeeetty much done (pics to come when we finish unpacking boxes). The kitchen island has been installed, finally, which gives me another cooking surface (and another area to make a mess on). LC has decided that this is her newest lookout point. I think she’s the kitchen supervisor. 

Blackberry Clafoutis ~

For a Pregnancy Update:

I’m now 26 1/2 weeks. Baby boy is kicking a ton! It’s the weirdest feeling when you feel him actually kick your hand while it’s on your stomach. Sometime I feel his foot (or maybe his fist) swirl around. It’s so surreal and it makes me smile every time :)

26 weeks ~

I had Nate put his hand on my belly to feel the kicking a few times. Now when I ask him to feel it, he says that if he’s felt it a few times, he’s felt it enough. Can you believe him?! I guess it’s different when you’re not the one with a living thing inside your abdomen. 

26 week collage ~

I haven’t been great about keeping up with the weekly photos, mainly because they’d been sanding and then painting the outside of the house and had all our windows covered with a plastic film. Not great for photo lighting, as you might imagine. But painting is almost done and I’ve decided the new belly photo location is the nursery! So you get to see a green background now since the walls in there are a light sage green. 

When I find time in the next month or so, I’m going to be painting some birch trees on the wall, as I want a Woodland nursery theme. 

And just for fun, here’s a couple pics Nate took over the last couple weeks.

Memorial Day Belly ~

 Walk in the Park 26 wks ~ 

Blackberry Clafoutis
Serves 8
A not-too-sweet treat, perfect for dessert or brunch!
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  1. 3 cups blackberries, rinsed and drained on paper towels
  2. 2 tablespoons kirsch, eau de vie de myrtille, or crème de cassis (optional)
  3. 7 Tbsp sugar
  4. 1/3 cup unbleached all-purpose flour
  5. 1/3 cup almond flour
  6. 3 eggs
  7. 1 teaspoon vanilla extract
  8. Pinch of salt
  9. 2/3 cup low-fat plain yogurt (not greek style)
  1. Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, mix together all-purpose flour and almond flour.
  2. Preheat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
  3. In a medium bowl, beat eggs with remaining sugar, vanilla, and salt. Place a strainer over the bowl and drain berries, allowing the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
  4. Beat the flours into the egg mixture and whisk until smooth. Add yogurt and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
  5. Bake in the preheated oven for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it’s firm. If it isn’t, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.
Adapted from NY Times
Adapted from NY Times

Corn Pancake with Blackberry Sauce

As I believe I’ve told you before, Nate likes to send me links to recipes he would like me to make, usually from the NYTimes, since he reads that with breakfast every morning.

Speaking of the NYTimes, we just sent in our submission to be in their wedding announcements and/or their Vows section, so cross your fingers!!! That would be totally cool if we got in, but I’m trying not to get my hopes up.

Corn Pancake with Blackberry Sauce

The Atlantic did some analytics to see what type of people get into the NYTimes announcements most and they came up with:

  • Growing up in Greenwich, Conn. (or a similar moneyed neighborhood) makes you 21 times more likely than the average American to get in
  • Ivy league educations are 100 times more likely
  • Congressional staffers are 75 times more likely
  • Same-sex couples are 74 times more likely
  • Investment banker are 87 times more likely
  • Lawyers at snazzy firms are 974 times more likely (what?! why??)
Corn Pancake with Blackberry Sauce

If you’re wondering what that neon object on the bottom of the photo is, I was totally wearing the tie-dye shirt I made in high school that I now wear as pajamas.

We have one Ivy League education going for us (go Quakers!), but that’s about as far as our qualifications go. I work in finance, but I’m not an investment banker, so I doubt that would work in our favor.

But what I do think we have going for us is two winning smiles and one really big beard! 

Am i right??

It’s too bad I can’t bribe the NY Times with breakfast foods, because if I could, this recipe would surely be a winner. They should know, after all, since they published it.

Corn Pancake with Blackberry Sauce

I made this yummy breakfast for Nate while we were visiting his mom last weekend (hence the nice lighting and granite counter in the photos). Make it now while fresh corn is still in the grocery store!

Puffy Corn Pancake with Blackberry Sauce

From The New York Times

Print this recipe!

Serves 4

4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/4 cup fine cornmeal
5 large eggs
1/3 cup whole milk
2 tablespoons honey
1/8 teaspoon fine sea salt
1/2 teaspoon black pepper
3/4 cup fresh corn kernels (from 1 to 2 ears)
2 cups fresh blackberries
3 tablespoons sugar.

Heat oven to 425 degrees. Place the butter in the bottom of a 2-quart gratin dish. Place in the oven and cook until butter begins to bubble, 5 to 7 minutes.

Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together eggs and milk. Stir the wet ingredients into the dry. Whisk in honey, salt and pepper. Stir in the corn. Remove dish from the oven and pour in the batter evenly. Return to the oven and bake until the pancake rises and is dark brown around the edges, 20 to 25 minutes. The center of the pancake should also be golden brown.

While the pancake cooks, make the sauce: In a medium saucepan over medium heat, combine blackberries and sugar. Bring to a simmer and cook until berries are soft and syrupy. Remove from heat and serve warm, spooned over pancake in the gratin dish.