The Charitable Dr. Tom Jackson Celebrated Actor and Singer Among a Trio of Honorary Degree Recipients Prairie Berry Clafoutis
volume 22, no. 1 spring 2010 The University of Regina Magazine The charitable Dr. Tom Jackson Celebrated actor and singer among a trio of honorary degree recipients Prairie Berry Clafoutis Saskatoon berries are the hands-down culinary emblem of Saskatchewan, but increasingly the province’s chefs are using the new Saskatchewan cherry when a local berry is called for. This recipe makes use of both. In France, clafoutis (cla-foo-tee) is traditionally made with cherries and served for breakfast or brunch. 2 tbsp. butter 2 cups mixed Saskatchewan berries, fresh or frozen (raspberries, strawberries, blueberries, cherries and, of course, saskatoons) 1 tbsp. flour 3 eggs 3 tbsp. sugar 1 cup milk 1⁄2 tsp. vanilla 1⁄4 tsp. salt 1 cup flour Heat the oven to 350°F. In the oven, melt the butter in a 10-inch cast iron skillet or large pie plate. Do not brown. Meanwhile, toss the berries with 1 tbsp. of flour. In a blender or food processor, mix the eggs, sugar, milk, vanilla and salt. With the blades running, gradually add the cup of flour and blend well. Pour the batter into the pan. Scatter the berries overtop. Bake 20–25 minutes, until the centre is set. Serve warm or at room temperature, sprinkled with icing sugar or a drizzle of maple syrup. Alumna Amy Jo Ehman BAJ&C’85 and her husband made a one-year commitment to eat almost exclusively Saskatchewan-grown and -raised food (shown here is her recipe for Prairie Berry Clafoutis). Her book about the experience, Prairie Feast: A Writer’s Journey Home for Dinner, hit shelves last month.
[Show full text]