Recipe : Cherry Clafoutis (gluten-free)

Planning an event is a performance—every last detail must be impeccable so it can go off without a hitch. Like a grand show in a theatre, the most lavish parties require the most skilled entertainers. The right venue needs to be found, whether it be a lemon orchard in Sorrento for sunset nuptials or the breezy corner of a sandy beach off the coast of Spain for a bohemian last-minute picnic. Invitations should match the theme: delicate linen stationery for a rose garden tea party or surrealist works of art for a gala.

The stage has to be set: everything from the tealight holders hanging from branches, the antique flatware, to the lush dahlia arrangements in mercury glass jars lining the reclaimed wood tables. The script—or menu—needs to be written to include the best of what’s in season at the farmer’s market. Costumes and attire need to be planned out in advance. Plenty of pampering (trips to the spa of course!) must take place behind the scenes to be ready for the show. And last but not least, a welcoming and warm atmosphere should be established to set the mood for the production.

We are kicking off a new series — “La Fete” — with a delectable late-summer tart you must try this weekend for your rooftop soiree . . .

—Laily

Cherry Clafoutis

gluten-free | 6 servings | From Vibrant Food by Kimberley Hasselbrink

INGREDIENTS

1/2 cup natural cane sugar
16 ounces sweet cherries, pitted
3 eggs
1 1/4 cups buttermilk
1/3 cup almond flour
2 tablespoons brown rice flour (or all purpose but then it won’t be gf)
2 teaspoons vanilla extract
2 teaspoons finely grated ginger
1/4 teaspoon fine sea salt
confectioners’ sugar, for dusting

INSTRUCTIONS

Preheat the oven to 375°f. Grease a 9-inch pie pan with unsalted butter. sprinkle with 1 tablespoon of the sugar.
Arrange the cherries in a single layer on the bottom of the pan. Set aside.

In a bowl, whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla ginger, and salt until smooth. Pour evenly over the fruit.

Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center—if it comes out clean, the clafoutis is ready.

Allow to cool slightly, then dust with confectioners’ sugar and serve.