My wonderful clients Sarah and Vipul had their friends over for an impromptu dinner party. More than excited I jumped at the chance and made a 4 course dinner. Mind you gluten-free- It’s a new challenge, but when I actually sat down to UNTHINK – I realized that eating a gluten-free diet isn’t as bad as I thought, considering my love for pasta and Tartine bread – actually most of my diet is fairly gluten-free. So I began to create their menu…
The dinner was a success! But a flour-less and low in sugar w/little or no dairy??? desert?? Oh me oh my…what could it be ?
I scoured the internet to find this little gem of a recipe from Scandi Foodie Blog. I thought it would be the perfect ending to this savory dinner. I made a few changes including using fresh berries, tossing the berries in some honey before baking, adding lemon zest, almond milk and cashew butter into the batter. They loved the desert and I equally loved making it! I never saw myself committed to baking or sweets but being a personal chef gives me room to experiment. I wanted a bit more richness to the desert which sometimes lacks when you exclude butter and sugar in warm deserts. The result was…there was a crackle of the clafoutis, the almond meal gave it a denseness and the cashew butter lent a hand to give it a richer warm cookie dough consistency.
Dinner Party 2011 April 8thChicken Pate w/Sea Salt and Dill & Roasted Artichoke w/Olive Tapenade – Over Sliced Apples. Crisped Black Sesame Kale w/ a Flageolet Bean Ragout – Radish and Tarragon Tri Colore Beat Salad w/ Avocado and Preserved Lemon Relish – Chervil Cod Stew -w/Spring Vegs in a Porcini Broth topped w/Braised Endives Double Berry Clafoutis.