Clafouti, the simple French custard and fruit dessert is great for the Beach House. Use whatever fresh fruit or combination of fruits. The batter goes together in a flash in the blender. Bake in a pie pan most rentals will have, and voila, dessert is served. A little whipped cream or vanilla ice cream too, it’s summer.
BEACH HOUSE COOKBOOK
Here is another preview recipe from the Beach House, my taking forever No. 3 cookbook project. Too many changes after I released book No. 2 From the Garden that prohibited me from continuing the production of the book. Since all my works are self created, that is all photos, recipes, and book layouts are created by me, just little old me, time is something needed for a creative project. Then there is the task of getting the books ready for printing. I would not have it any other way-I’m proud of my stick-to-t’ness. (sp?)
CHERRY CLAFOUTI
This simple recipe has been around the Bijouxs Kitchen in many variations, even appearing very early on the blog here. I happened upon some of the biggest, sweetest cherries this recipe came to mind.
I happened to meet the local Private Chef Robin at, of course, Trader Joe’s in my new home town. I have admired her cookbooks and products, and myself being a private chef, we had that in common. I have been lucky enough to spend a little time with Robin and make this recipe from her cookbook “A Taste of Santa Barbara”. This recipe is great as are all the recipes from her cookbooks.
BIJOUXS LITTLE JEWELS FROM THE KITCHEN
Wow, it’s frustrating to have to stop a creative project like my No. 3 Beach House Cookbook, especially once you get in the zone. Things are settling down now and I’m starting to make my way back to the blog, photography and cookbooks. Thank you to those who have stuck with Bijouxs Little Jewels from the Kitchen through this transition and welcome to my new visitors. I am coming up on a 10 year anniversary fo the blog. Yippee.
As always, enjoy. B
