Popular post

Popular Posts


  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)


Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

Popular Posts


For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

Popular Posts

Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Dessert, Kitchen » Cherry Clafouti


1 (12-ounce) bag frozen dark sweet cherries, thawed and drained
3 large eggs
1 egg yolk
1 teaspoon orange liquor
1/2 teaspoon vanilla
1 teaspoon grated lemon zest
1/3 cup granulated sugar, plus 6 teaspoons
Pinch of salt
1 cup skim milk
3/4 cup all-purpose flour
Powdered sugar, for dusting


  1. Preheat oven to 375°F (190°C).
  2. Butter six 6-ounce individual quiche dishes. Divide cherries equally over the bottom of each dish.
  3. In a large bowl, whisk together the eggs, orange liquor, vanilla, lemon zest, 1/3 cup sugar and salt. Slowly blend in milk.
  4. Add flour and whisk until slightly lumpy.
  5. Pour batter over cherries and place dishes in the oven. Bake for 30 to 35 minutes until the tarts are golden and puffy. Sprinkle 1 teaspoon of sugar over the top of each and bake 5 additional minutes.
  6. Cool dishes on wire rack for 15 minutes. Serve warm or at room temperature. Sprinkle with powdered sugar.

Makes 6 servings.

Leave a Reply