As those born in the wilds of the high Sierra and/or Cascadians are want to exclaim, "Yreka!"

This post is all about Cherry Clafoutis and me.Well, not so much me as the cherry clafoutis. What could be more delicious dear reader?

Once again, my magic new-old pinny makes an appearance- its super pinny powers intact.

Our adventure begins with your intrepid cook hand-pitting cherries...a couple pounds of cherries...with a pairing knife and her thumbnail. Thumb, new-old pinny, kitchen counter, and face all stained red.

Almost as red as my big red kitchen. It was so worth it.

Behold one of the many kitchen altars and icons:

I have never buttered and sugared a baking pan before. I highly recommend it. The effect is almost psychadelic. I will explain directly. But first, let us continue with the recipe at hand.

Did you know that the 2009 Pantone color of the year is Mimosa?I am loving yellow right now.

First live action KitchenAid shot ever.
You can not make it out at all.
You are welcome.

Perhaps if you click on the picture below to enlarge it, you will feel the whippy thrill that is my beloved KitcheAid's best feature.

No? Oh well. It is meant to depict the whipping of the 3 (I used 4 because my eggs were not XL just L, cage free) eggs and 1/2 cup sugar for 3 minutes. Followed by the gentle blending of the rest of the ingredients, which included a heaping tablespoon of this:

because I did not have any brandy - pear, cherry, or otherwise. I splashed in some vanilla too. Maybe a couple of teaspoons. Six tablespoons flour. A pinch of salt. And a cup and a half of cream. Have Mercy! I think everything from heavy whipping cream to 2% milk would work for those of you with healthy arteries playing at home. Then the grated rind of one lemon. Ah my kingdom for a microplane like Martha's!

Rested briefly.

Then poured joyfully into my buttered and sugared blue pyrex baking dish (that I did not lick, despite a horrible compulsion to do so) which I had filled with cherries (about 2 cups worth) and the mere sight of which had the power to send me back in time to Lisa Trumbo's Mom's kitchen where sandwiches were always either Miracle Whip on White or Butter and Sugar on White. If my health conscious Mother had known the illicit thrill I had with each bite knowing how horrified she would be!

But I digress...often.

Baked in a preheated oven at 375 degrees for 40 minutes.

Here it is ta da!

Wait!

I almost forgot the powdered sugar. That's caster sugar and/or icing sugar to my imaginary friends in the UK.

Viola! et Voila!

There's that lovely pinny again. Thanks Mama!

I dished up a plate of hot cherries and eggy, custardy goodness. Ah, so soothing, the creamy texture, the still slightly crisp, juicy cherries, the sweet sugar crustiness of it all.

Yreka!

I have discovered the perfect recipe for a cool fall- sleep in late, make brunch for someone you love, consume, no devour! with hot, creamy coffee- day. And sigh.

"Fall!?", you, dear reader, may say incredulously. "Certainly Bings are not available in the fall?"

To that I say, "Bah Humbug!" or better yet, as an honorary (read imaginary once again-because I picked horse 4-H instead) Girl Guide, "Be prepared."

I froze a passle o'bings for future use. The original recipe was for a Pear Clafoutis, so I will adapt seasonally once the cherries bag out.


As for today...

I ate 2 more plates. Now I have 3 new things:

1. My new/old Pinny from me mum.
2. A bad tummy ache from over-indulgence.
3. This delectable, new recipe thanks to Alicia and Ina.

So, dear reader, would you like the recipe? Yes you would? O.K. here you go: