Sunday, February 28, 2010

Far Breton / Batter Pudding with Prunes

I'm only a few weeks behind in finishing up the Valentine's post. Much like the dinner of Cornish hens, dessert was okay, but not spectacular. Far Breton is similar to a clafoutis, but more substantial. It is designed to be cut up into wedges like a cake. I'm not wild about eggy desserts in general. Creme Brulée can be easily ruined if it tastes more like scrambled eggs, and I've never been a big fan of flan.

The general gist: pour a batter over prunes that have been soaked in boiling water and bake until it's set (about an hour and a half).

It's definitely something that can be done easily, as long as one has the necessary baking time. The far had to share the oven with the Cornish hens, so it was baked on the bottom of the oven. I'm sure that contributed partially to the final texture. I feel like I'm saying that a lot lately. Couldn't have anything to do with the new schedule, I'm sure... It felt like the edges got overdone before the middle was set. Even if the batter left something to be desired, the prunes were delicious. I feel a little sad that prunes have such a negative reputation. I shouldn't be so surprised that I liked them so much. I love plums and eat my fair share in season. There's not reason I wouldn't like the dried version, but they have, for as long as I can remember, been associated with old people. Silly, I know. I wanted to pick the prunes out of the bottom of the rest of the dish and just eat them. They were that good. I made plum jam last summer and think that I might see about drying some this year too.

Even if our Valentine's dinner left a little something to be desired, it still gave us a little extra time together. And in the end, that is the whole purpose of this project. We wanted to do something that made us set aside time for each other when life got a little hectic, and I feel like we've succeeded. It's not always easy, especially with homework deadlines on two sides pressing down, housework piling up, workouts calling and jobs to take care of, but it's worthwhile. If nothing else, a mediocre meal also gives us something to laugh a little about.

And as an update to the previous post about the Cornish hens, I tried the mustard/creme fraiche again on a roasting chicken. It's definitely going to rotate in with the usual thyme and lemon. I was quite happy with the results.

Four posts coming up soon if I can get around to them. We went a little crazy last Sunday.

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