Would you like to come over for Shabbat dinner?
Is there any question sweeter to the ears of the person who is usually in charge of lovingly preparing (some weeks) or wrangling (other weeks) Shabbat dinner? I think not. For me, the only thing that could be even better is to be asked: “Can you bring a dairy dessert?”
This is my jam.
I love to bake and while I am perfectly willing to make a pareve dessert, dairy is where it’s at for me. Since it’s summer and we’re approaching peak fruit season, this week we will make a currant clafoutis. You could easily substitute pitted cherries, raspberries, or sliced pears. Serve it warm or chilled. The leftovers, should there be any, are excellent for a Shabbat morning breakfast.
Currant Clafoutis
1/4 cup butter, melted, plus more to grease the pie dish
1 1/2 cups fresh red currants, stemmed and cleaned
1/3 cup + 1 tablespoon granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk (this really needs 2% or whole. If you have skim or 1%, add a touch more butter)
1/4 teaspoon salt if using unsalted butter
Preheat your oven to 350F. Butter a 9-inch pie dish, preferably glass or ceramic. Add the currants to the dish and level slightly.
In a blender, process remaining ingredients until smooth. Pour the mixture over the currants and bake until golden and firm to the touch, 45-50 minutes.
I have no idea what happened to that piece. It’s a Shabbos mystery.
