“Make Life Sweeter… Eat Dessert First” – Joanne Chang
I have typed and deleted this blog post at least a half a dozen times. Some people can sit down and the words just stream out of them… naturally. To those people, I say damn you! (KIDDING, KIDDING) I am not that skilled. For me, writing is a struggle, especially when there isn’t anything specific I want to write about. And, see, now I’m just writing about how I have nothing to write about. Sad.
Actually, that may not be completely true. I guess I do have something to share. Tomorrow’s my birthday! That’s fun, right? I love birthdays, especially my own (I don’t get people who don’t like to celebrate their birthday. It’s YOUR day!). This year, I’ll be celebrating in Upstate New York, where I’m attending the Longhouse Food Writer’s Revival, a weekend loaded with fabulous food writers and editors. I have no doubt that it’ll be an inspiring weekend, filled with lots of delicious meals and long conversations (and probably more than a couple of drinks will be consumed).
Before I leave you with this delicious plum clafoutis (it’s super easy to make, too… seriously, you probably already have most, if not all, of these ingredients), I just want to say thank you to all of you for your support this last year. I consider birthdays to be landmarks… something to look back on and see how far you’ve come and to also look at how you hope to grow in the future. I was a very different person than I was last September. My outlook on life, and how I want to spend each day, has changed completely. But no matter what has happened, this blog has been my constant, even when it’s felt like my world is about to come crashing down. I thank you for helping me keep this passion in me alive… and for listening to me jabber on and on. Now, go eat some dessert! And, because I’m the birthday boy, you have to do as I say.
(mildly adapted from the recipe in Flour Bakery by Joanne Chang)
1/4 cup (1/2 stick) of unsalted butter
8-10 prune plums, pitted and quartered
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ginger powder
1/2 teaspoon cinnamon
4 large eggs
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
Confectioner’s sugar, for dusting
1. Preheat the oven to 400 degrees.
2. Pour the melted butter into a 9×13 inch glass baking dish and tilt the dish until all sides are coated with the butter.
3. In a bowl, toss plums with 1/4 cup of the sugar. Pour plums into the baking dish and spread evenly
4. In a medium bowl, whisk together the flour, remaining sugar, salt, powdered ginger, and cinnamon.
5. In a bowl, whisk the eggs until blended. Add the flour mixture to the eggs and whisk until combined.
6. Add the milk, vanilla extract and almond extract to the egg mixture and whisk to combine.
7. Pour the batter over the plums.
8. Bake in the oven for 40-45 minutes, or until it is golden brown and puffy.
9. Let cool for 30 minutes. Dust with confectioner’s sugar and serve warm.