... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
The first time I bit into the airy pillow of dough known as ebelskiver (pronounced ay bil skee ver), I could not quite categorize it. Was it donut, beignet, popover? Or something else entirely? The only thing I knew for sure was that I loved them—whatever they were.
There is something magically transforming about this particular combination of flavors. Wow is the only word I can think of to describe it. The buttery richness of flaky pastry, sweet tartness of apple, mellow bite of onion, deep savoriness of cheddar, and intense sharpness of blue cheese create a wondrous effect on the palate.
Clafouti (pronounced klah-foo-tee), a simple French custard-cake, is the perfect foil for the fresh fruit and berries of summer. Formulas vary wildly from one end of the spectrum (custard) to the other (cake). I love trying them all, and I’ve shared two of them with you already. What I am sharing with you today is a chewy, cake-style clafouti with a sweet-tart topping of lime and vanilla-scented fresh rhubarb.
With this post, we kick off the second annual Love Rules! All Chocolate! All Month! celebration at LunaCafe OtherWorldly Kitchen. To check out the wonderful chocolate creations we debuted last February, be sure to visit the All Chocolate! recipe archive.
Beginning now, every post until the end of February will feature, you guessed it, CHOCOLATE. In fact, I’ve been covered in unsweetened and bittersweet chocolate, as well as cocoa, for many weeks now, trying to come up with the world’s best, truly CHEWY (not fudgy, not cakey) brownie. And finally, after many attempts, I succeeded. In all the testing, I also serendipitously hit upon a wonderfully silky, light, and luscious fudgy brownie that turned me, the swamp boogie queen of chewy brownie lovers, into a fudgy brownie convert.
This coffeecake drifts through my very crowded mind whenever brunch is mentioned. That’s because it’s so delicious and so easy. It may also have something to do with the fact that people go gaga over it and beg me for the recipe.
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