Are you a stress eater or a stress baker/cook? I tend to be a stress baker. When something falls out from under me and it’s really bad, I tend to run into the kitchen to get some control back. Last Saturday morning was one such morning.
I had worked so hard getting a special on-line blogging event together, commemorating World AIDS Day. I prepared three different red dishes during the week, called on fellow bloggers to participate with me, and then emotionally processed all the reasons I was doing it in the first place, for an event explained at Red to Remember.
Life didn’t go as planned. It started on Wednesday when my glasses disappeared, which causes me to misread recipes and that’s a whole other story. Then my track pad on my mac decided to only work only on the left side, which made it a stretch to use. On Friday night, at 10:30, my server crashed and my site was emptied out to 0 posts, just as I was finalizing the post scheduled to publish in the morning.
Any other time, I could have handled this. But, this was a post that had to publish on December 1. My heart fell, and even today, three days later, my body still feels the stress of it’s suddenness. It wasn’t a life or death loss, but it drummed up feelings related to that.
I went to bed miserable and woke up to find nothing had righted itself. When I realized there was nothing I could do, I ran into the kitchen and start breaking eggs, slicing pears and getting out the brandy.
I discovered this pear almond clafoutis over at one of my favorite blogs, Taste Food. Everything that Lynda prepares, I could eat and I’m a bit picky. I feel like she cooks the food I would want my personal chef to cook. It’s a bit elegant, a bit rustic, and a whole lot beautiful. I’ve made peach clafoutis which I won a cooking contest for and cherry clafoutis, but her presentation swept me and I tried her recipe and loved it.
As I slid the pear and almond clafoutis into the oven, I told my husband to take it out when the timer goes off, because I needed to go on a run. When I came back, it was ready to photograph. It smelled heavenly and I needed that piece of heaven to help with my disappointment.
Later in the day, my site was restored, and I took the time to make some strong edits to the post, refusing to be defeated, making sure the delay had purpose.
Life is fragile. We can be let seriously let down by technology companies, or attacked by a virus we didn’t see coming. I try to make the very best of every day, not losing patience, not complaining, trying to be a force for good, moving with gratitude and trying to stay a bit in awe of the wonderment of life, and the good God provides. Finding beautiful blogs lets me know there are other people in the world that put their heart into food and the time to make it pretty. Life has rough edges and needs those willing to soften it, give it ruffles.
Lynda doesn’t know how much her recipe helped to brighten my day and make it a better place, and I hope I can return the favor sometime.
I left the pear skins on and generously buttered the pan.
Pear and almonds are a beautiful match together. Add heavy cream and eggs to the mix and it’s a lovely french dessert. Pear and almond clafoutis can also be served at brunch or breakfast. In fact, this would wonderful to serve at Christmas breakfast. It’s almost like a sweet fruit quiche. It passes the easy to make, yet elegant to look at, delicious to bite into test.
This is also a blog hop for NUT LOVE. Please check out all the nut love on our pinterest board.
So tell me, do you run to the kitchen to eat when you stress, or do you start banging pans and turning on the oven?
- 1 tablespoon unsalted butter
- 3 extra-large eggs, at room temperature
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon all natural almond extract
- ½ teaspoon kosher salt
- 2 tablespoons brandy
- 3 to 4 ripe but firm Bartlett pears, peeled, cored, thinly sliced
- ¼ to ½ cup sliced almonds
- Confectioners sugar for dusting
- Preheat oven to 375 F. Butter your baking dish. Slice pears, thinly. I left skins on as the pears were very ripe.
- I mixed everything in my vitamix, but you can mix in a kitchen aid or beat with electric mixer. Beat the eggs and sugar for minutes. Add flour, cream, milk, vanilla and almond extracts, salt and brandy. Blend on low to thoroughly mix.
- Arrange the pear slices, slightly overlapping. Pour the custard mixture over the pears. Sprinkle with the sliced almonds. Bake until the top is golden and the custard is set, 30-40 minutes. Remove from oven and cool on a rack.
- Serve warm, cold or at room temperature.