Mulberry and Rainier Cherry Clafoutis

So I stumbled upon some black mulberry at the market, as usual while looking for something completely different. I like it and I know that it is in season. Why not try making something with it, I thought. 

Little did I know what amazing superfruit I had in my bags. Some say its antioxidant properties are unmatched, and it helps with a number of ailments (I learned later). I found a gluten-free clafoutis recipe that I felt does not take away from mulberry's health benefits. It's one of those easy dessert meals that does not leave you feeling guilty. I also used some of the leftover mulberries to make muffins, following this recipe. 

The rest we ate fresh with our hands (my fingertips are still purple).

I don't know about you, but to me mulberry carries the sentiment of the time passed, living in the memories acquired from the stories of those who came before me. In particular, it reminds me of my late grandmother who first let me taste it, holding a bunch of them in her hand. I pried one out, squishing it slightly with my fingers and letting the dark dye run down my little fingers. It was juicy and sweet, and she smiled as she saw the look of approval in my eyes. 

Kao sto to cesto biva, trazeci nesto sasvim drugo na pijaci, na jednoj od tezgi naletjela sam na crni dud. Volim ga jesti (M. bas i ne), a znala sam da je sad u sezoni. Zasto ne bih probala napraviti nesto s njim, mislila sam. 

Dok nisam dosla kuci i obavila pretragu na internetu, nisam znala za brojna hranjiva svojstva duda. Neki kazu da je dud medju ostalim vockama najbogatiji antioksidantima. Imala sam recept za clafoutis bez glutena, i sve sastojke za desert poslije kojeg vas ne grize savjest. Koristeci ovaj recept, od duda sam napravila i ukusne muffins. 

Ostatak duda smo pojeli svjezeg (moji prsti su vec drugi dan ljubicaste boje).  

Ne znam za vas, ali za mene dud nosi miris nekog davno proslog vremena, koje i poznajem samo indirektno, iz prica onih koji su dosli prije mene. Sjecam se kad sam ga probala prvi put, probirajuci jedan plod od njih nekoliko sa rasirenog dlana moje nene. Njeznu ovojnicu sam pregrubo stisnula, a ljubicasta boja se razlila po mojim djecijim prstima. Bio je socan i slatkog okusa. Nena se nasmijesila na pogled odobravanja koji sam joj uputila.

Mulberry and Rainer Cherry Clafoutis (gluten-free)
Inspired by Cannelle et Vanille

Ingredients

1 cup wild mulberries
1 cup pitted, halved Rainer cherries (other kinds will also work)
1/2 cup raw honey
1/2 cup cornstarch
pinch salt
5 tbsp pistachio meal (plus 1 tbsp chopped raw pistachios)
3/4 cup milk
1/2 vanilla bean, seeds scraped
1/4 tbsp butter for brushing the baking dish

Method

Preheat oven to 180 C (350 F). Butter the baking dish, coating the sides also.

In a medium-size bowl, whisk together honey, vanilla beans, and eggs. Add the cornstarch and whisk until incorporated. Add pistachio meal, chopped pistachios, salt, and milk, and stir until combined.

Pour into the buttered pan, and arrange mulberries and halved cherries on top. Bake for 25 minutes, or until the edges are golden brown. Serve warm, dusted with confectioners' sugar.



Clafoutis sa divljim dudom i bijelim tresnjama (bez glutena)
Prilagodjeno sa Cannelle et Vanille

Sastojci

1 mjerica/casa/235 ml divljeg duda 
1 mjerica/casa bijelih tresanja (moze i neka druga vrsta) 
1/2 mjerice meda
1/2 mjerice gustina
1/8 kasicice soli
5 kasika mljevenih svjezih pistacija (plus 1 kasika nasitnjenih svjezih pistacija) 
3/4 mjerice mlijeka
1/2 stapica vanilije (sjemenke)
1/4 kasika maslaca za premastiti posudu za pecenje 
Priprema

Zagrijte pecnicu na 180 C (350 F). Maslacem premazite posudu za pecenje (dno i unutrasnje strane).

U posudi srednje velicine, rucno umutite jaja, med, i zrna vanilije. Dodajte gustin i mijesajte dok se grudvice gustina ne umute. Dodajte mljevene pistacije, nasitnjene pistacije, sol i mlijeko, i umutite.

Uspite u posudu za pecenje a po vrhu rasporedite dud i polovice tresanja. Pecite oko 25 minuta, ili dok ivice clafoutisa ne dobiju zlatnu boju. Servirajte toplo, posuto secerom u prahu.