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Cherry Chocolate Clafoutis

Serves 6.


    Nothing’s more French than the clafoutis, and this version ups the flavour ante with chocolate, so it is best enjoyed warm.


    Cherry Chocolate Clafoutis


    • 1 cup (250 mL) pitted and quartered cherries
    • 1 Tbsp (15 mL) Kirsch
    • 2 free-range, organic eggs
    • 2 egg yolks
    • 1/3 cup (30 mL) organic sugar
    • 3 oz (85 g) 66% organic dark or bittersweet chocolate, melted
    • 1 cup (250 mL) milk
    • 1 cup (250 mL) whipping cream
    • 1 cup (250 mL) ground almonds
    • 3 Tbsp (45 mL) all-purpose flour
    • 1 Tbsp (15 mL) cocoa powder
    • 2 vanilla beans, pulp only
    • 3 oz (85 g) 66% organic dark or bittersweet chocolate, chopped
    • Whipped cream for garnish



    Preheat oven to 350 F (180C).


    Butter and lightly sugar six shallow ramekins or creu0300me bruu0302leu0301 dishes, 6 inches (15 cm) in diameter. Place cherries and Kirsch in bowl.


    Place eggs, egg yolks, and sugar in a kitchen mixer with a whisk attachment and mix until smooth. Mix in melted chocolate. Slowly add and mix in milk and cream. Fold ground almonds, flour, cocoa, and vanilla into batter.


    Divide cherries and Kirsch among the ramekins, then add chocolate pieces. Fill ramekins to the top with batter, about 1/4 cup (60 mL) per dish. Bake in oven for about 15 minutes, or until cake is done (a toothpick inserted in the centre comes out clean).


    Place each ramekin on a plate and garnish with either whipping cream, frozen yogurt, or ice cream.


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    This recipe is part of the Feenie's Fine Line collection.



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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.