Sunday Dinner

I thought I would share a few new recipes.  Sunday dinner was all about the bounty of summer...I made grilled pork chops, fresh green beans from the Farmer's Market, Corn Salad with Lime Dressing, cantaloupe,  and for dessert, a Cherry Clafoutis, obviously with cherries from the Farmer's Market as well.  I have always wanted to make a clafoutis, it is a simple French dessert using seasonal fresh cherries and a custard like filling.  Simple and yummy!

Corn Salad with Lime Dressing

Recipe Note:  I really liked this salad because it has an interesting mix of flavors with the lime juice, honey, cayenne, and basil)

1/2 c. fresh lime juice

1/2 c. vegetable oil (I used a little less)

2 tsp. honey

1 tsp. finely grated lime zest

1/2 tsp. each: salt and cayenne pepper (I used about 1 tsp. salt)

6 c. fresh or thawed frozen corn kernels (from 6 to 8 ears)

1 1/4 c. finely chopped red bell pepper

1 med. red onion, finely chopped

1/2 c. coarsely chopped fresh basil

In a large bowl, combine the lime juice, vegetable oil, honey, lime zest, salt and cayenne pepper; whisk well.  Add the corn, bell pepper, red onion and basil.  Stir and serve.  (This salad can be refrigerated up to 1 day, add basil right before serving).

Cherry Clafoutis

Recipe note:  This came together very quickly, very simply, and used ingredients I had on hand.  I didn't let the batter rest for 1 hour.    This was so delicious!  I am partial to custard-like desserts and this hit the mark. 

1 tsp. butter (for baking dish), plus 4 T. butter, melted (for the batter)

2/3 c. sugar

3 eggs

3/4 c. flour

1 c. whole milk

pinch of salt

2 tsp. vanilla extract

1 1/2 lbs. cherries, pitted

confectioners' sugar (optional)

Butter a 10 inch round baking dish or quiche dish.  Whisk the sugar and eggs in a mixing bowl.  Add the flour and just enough milk so that you can gentle work the mixture, with a whisk, until it is smooth.  Gently stir in the rest of the milk, salt, vanilla, and the melted butter.  Let the mixture rest at room temperature for about 1 hour. (Skip the resting if you're in a rush; it just makes the dough a little more tender).

Preheat the oven to 325 degrees.  Spread the cherries in the baking dish and pour the batter over them.  Put the dish on a sheet pan, in case it overflows, and bake for 1 hour.  Let cool slightly before serving - clafoutis is best just slightly warm.  Sprinkle with powdered sugar and serve.