Fresh Cherry Clafouti/#Dairy Month

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 If you have not had the pleasure of enjoying fresh cherries on a summer day, you must try this dessert! If you have had the pleasure, you know how amazing fresh cherries are! Cherries are a "good for you" summer treat and during the peak season, I love to cook and bake with them as often as I can. They are also incredible tasting right from the bag, but don't forget to remove the pit!

What is needed for Fresh Cherry Clafouti?

You are going to need a cherry pitter. This is what they look like. Picture is below this paragraph. I bought this one about 2 years ago, and I use it quite often. To use it, simply wash the cherries with clear water and pat dry. Pull the stem off of each one. Place the cherry directly on the round silver base directly below the long silver stem looking piece.  Place the cherry so that the stem piece will drive directly into the top of the cherry, when you push the handle down. When that happens, the pit will be pushed out of the bottom of the cherry. Throw the pits away and keep the cherries together in a container and refrigerate them once the pits have been removed.

There are other ways to remove pits, but most of them are messy, and I have seen a couple that look dangerous!

Once the cherries are pitted, refrigerate them to keep them cold, especially if you are in a hot climate.

Fresh Cherry Clafouti Ingredients

(Makes 4, 8-ounce cups) 

1 1/2 cups fresh Cherries, pitted, then sliced

2 large Eggs

1/2 cup +1/8 cup Milk

1/4 cup plus 2 tablespoons Sugar

1/4 cup All Purpose Flour

1 teaspoon Vanilla Extract

1/4 teaspoon Almond Extract

Today I made a Fresh Cherry Clafouti in individual servings. They are easy to serve, and it helps determine if you have made enough! Everyone gets one dish!

You are going to love the fresh flavors from the cherries mixed with the pudding like flavor. Comfort food!

Pit each cherry that you will be using. You do not want to miss any pits when making this dessert! Make sure to grease the sides and bottom of the bowls with butter.

Cut the cherries in half. Distribute the cherries evenly between the bowls or ramekins. If you are making this in one large dish, no distribution is needed. Just pour the cherries in the pan!

Using a medium bowl, mix together the eggs, milk, sugar, flour, vanilla extract and almond extract. 

Pour the mix into each bowl, distributing it equally. Place in 350-degree oven for 20-25 minutes. When checking for the degree of doneness, stick a toothpick in the cups to double check. If more time is needed for cooking, check in small intervals until done. 

Drop a dollop of whipped cream on the top of the Cherry Clafouti. Top the whipped cream with a cherry! A Fresh Cherry Clafouti is a treat! Enjoy! Find a printable recipe a little further down the page.

Here is a list of what everyone else in the blogging group made today! Check out these awesome recipes and Thank you for stopping by today. You made my day!

 

Friday #DairyMonth Recipes

3 Ingredient Strawberry Cream Cheese Fruit Dip by Blogghetti

Tropical Milkshake by A Day in the Life on the Farm

Cheesy Potato Casserole by Hostess At Heart

Cheddar Cheese Crisps by Cheese Curd In Paradise

Chive, Onion and Bacon Crescent Rolls by A Little Fish in the Kitchen

Easy Cheesy Corn Dip by The Spiffy Cookie

Fresh Cherry Clafouti by The Freshman Cook

Fried Cauliflower Feta Balls by Magical Ingredients

Fried Ice Cream Dessert Bars by Jolene's Recipe Journal

Easy Alfredo Sauce by A Kitchen Hoor's Adventures

Marinated Boccancini Salad by Palatable Pastime

Smoked Fish Dip by Art of Natural Living

Texas Roadhouse Cinnamon Honey Butter by Jen Around the World

Three Cheese Garlic Grilled Cheese by Hezzi-D's Books and Cooks

Vegetable and Cheddar Tarts by Karen's Kitchen Stories

Here is a printable recipe:

Pork Fingers / #Sunday Supper

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Welcome to The Freshman Cook, 2018 and the first recipe of the year! I am so happy you are here!! 
Sitting down and enjoying a meal with family is one of the greatest pleasures of life, and something I love to do whenever possible. Today I am sharing one of our favorite meals to share together, Pork Fingers with homemade French Fries! This meal comes together quickly, can be made ahead of time, when there's a time crunch, and you won't believe how many pork fingers you can eat! They are addicting!

 Pork Fingers w/ Homemade Fries
(feeds 2-3 children or 2 adults)
(printable recipe at end of page)

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines (4 oz)
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces

Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.

Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.

Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.

The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.

While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.

Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry. 

Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees. 

Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.

Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!

Thank you for joining me today! Scroll down just a bit to find an entire list of delicious family meals and desserts to serve for your #SundaySupper!

Sunday Supper Recipes

Super Sunday Entrees

• Beef-Barley Skillet by Wholistic Woman
• Braised Lamb Shanks by Caroline’s Cooking
• Breakfast Pizza by A Kitchen Hoor’s Adventures
• Chicken Zucchini Pasta by April Golightly
• Creamy Lemon Pepper Chicken Spaghetti by The Bitter Side of Sweet
• Dutch Oven Braised Beef Pot Roast by Kudos Kitchen by Renee
• Ground Beef Stroganoff Skillet Recipe by Sunday Supper Movement
• Instant Pot Pork & Peppers Stew by My Life Cookbook
• Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
• One Pot Taco Pasta by Life Tastes Good
• Pan-Fried Scallops with Vegetables by Our Good Life
• Panko and Parmesan Crusted Pork Chops by Jersey Girl Cooks
• Pork Fingers by The Freshman Cook
• Shepherd’s Pie Potato Skins by Fantastical Sharing of Recipes
• Skillet Chicken Parmesan by Hardly A Goddess
• Slow Cooker Irish Lamb Stew by Cooking Chat
• Spicy Shrimp Soup by Pies and Plots
• Turkey Fennel Skillet Dinner by Cindy’s Recipes and Writings

Sweet Sunday Desserts

• Butterscotch Pudding by Baking Sense
• Dark Chocolate S’mores Crack by Wild Wild Whisk
• Homemade Chunky Monkey Ice Cream by Bites of Wellness
• Mocha Chocolate Chip Cookie Ice Box Cake by That Skinny Chick Can Bake
• Simple Cocoa-Spice Cake by A Little Fish in the Kitchen

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.  

Author: The Freshman CookPin it

Pork Fingers w/ homemade Fries

ingredients:

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces

instructions:

1. Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.
2. Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.
3. Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.
4. The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.
5. While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.
6. Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry.
7. Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees.
8. Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.
9. Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!

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