Et voil\u00e1! This week is dessert time! French dessert time, to be more precise.<\/span><\/p>\n

Last night we had some friends over for our summer tapas dinner party. Out of six people, five nationalities were represented: Italy, America, Germany, France and Turkey. I wanted to keep the menu somewhat international as well. I took my time planning it. The biggest work was setting up the menu for that evening. The main focus was on Italian delicacies, with a pinch of Spanish and French influence.<\/span><\/p>\n

We don’t really have such thing as tapas<\/em> in Italy. Or at least we don’t call them like that. In Italy it would be comparable to mixed starters, or antipasti<\/em>. So I ended up making roasted bell peppers<\/span><\/a><\/span>, \u00a0mozzarella with fresh basil pesto<\/span><\/a><\/span>, black olive paste<\/span><\/a><\/span>, potato tortilla,\u00a0cannoli<\/span><\/a><\/span>\u00a0filled with\u00a0homemade ricotta<\/span><\/a><\/span>\u00a0and crumble<\/span><\/a><\/span> with strawberries and cherries, served with verveine syrup<\/span><\/a><\/span> and homemade lemonade. And last but not least, we rounded up the dinner with a selection of homemade limoncello<\/em> (lemon liqueur), finocchietto<\/em> (wild fennel liqueur) and moscato<\/em> (dessert wine) from back home in Calabria, made by my family. It makes me happy to see how people from other cultural backgrounds appreciate the genuine tastes of Italy and the intense flavors of the<\/em> homemade :)<\/span><\/p>\n

As I have already posted most recipes that I made for last night, now I want to share with you another French dessert, that I baked last weekend: clafoutis aux cerises<\/em>, or cherry clafoutis. A simple dessert with a taste of summer!<\/span><\/p>\n

Let’s go to the recipe!<\/span><\/p>\n

<\/a> <\/a> <\/a> <\/a><\/strong><\/p>\n

CHERRY CLAFOUTIS or CLAFOUTIS AUX CERISES<\/strong><\/span><\/p>\n

Ingredients:<\/strong><\/span><\/p>\n

200 g \/ 7 oz of cherries<\/span><\/p>\n

1 egg<\/span><\/p>\n

80 g \/ 2\u00be oz of flour<\/span><\/p>\n

40 g \/ 1\u00bd oz of sugar<\/span><\/p>\n

175 ml \/ 6fl oz of milk<\/span><\/p>\n

1 tsp of vanilla sugar<\/span><\/p>\n

butter (to grease)<\/span><\/p>\n

* \u00a0* \u00a0* \u00a0* \u00a0*<\/span><\/p>\n

Remove the stones from the cherries (or you can leave the stone and stem as in my pictures).<\/span><\/p>\n

Grease a large baking dish (alternatively 4 small ones) with butter.<\/span><\/p>\n

Note:<\/em> Now if you want to use cherries without the stone (especially if children will eat this dessert too), place them first into the baking dish. If you leave the stem on, pour in the batter first, then distribute the cherries on top.<\/span><\/p>\n

Preheat the oven at 180\u00b0C \/ 356\u00b0F.<\/span><\/p>\n

Prepare the batter by whisking the egg with the sugar and vanilla sugar until creamy. Stir in the flour, followed by the milk, until smooth.<\/span><\/p>\n

Pour the batter into the baking dish and bake for about 25-30min, until light golden brown.<\/span><\/p>\n

Make sure you don’t bake it too long, or the clafoutis will turn out too dry.<\/span><\/p>\n

\u00c0 la semaine prochaine!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Et voil\u00e1! This week is dessert time! French dessert time, to be more precise. Last night we had some friends over for our summer tapas dinner party. Out of six people, five nationalities were represented: Italy, America, Germany, France and Turkey. I wanted to keep the menu somewhat international as well. I took my time […]<\/p>\n","protected":false},"author":1,"featured_media":1272,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,5],"tags":[327,326,325,121],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/1266"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=1266"}],"version-history":[{"count":5,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/1266\/revisions"}],"predecessor-version":[{"id":1278,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/1266\/revisions\/1278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/1272"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=1266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=1266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=1266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}