First though, my friend Whitney and I canned 4 gallons worth of produce a few weeks back. 56 cans in case you were wondering.
I don’t know about you, I always but prefer pie to cake. Imagine my chagrin when I realized I don’t own a pie tin. I suppose I could have gone to Target and bought one, but I thought my trusty cast iron skillet would work well as a replacement, and it did. In fact, I’m not sure if I will ever buy a pie tin. The cast iron skillet caramelized the bottom of the pie crust and it tasted so good. I didn’t use or make up my own recipes this time around, but I did do a kind of recipe mash-up (AND its not even 2007! remember mash-ups?)
I found this recipe for a graham cracker crust to be the best I’ve come across. I’m excited to experiment with gluten free graham crackers, so my mom can eat it. As a side note, one of my customers recommended that I read the LA Times Food Section. I’m so glad I got that recommendation, it’s truly great.
After I read the LA Times article, I made a pumpkin pie in my skillet.
It was tasty, I used molasses instead of honey.
Later in the week, I was still feeling the pie vibe and had some extra plums. I also had some random heavy cream in the fridge that I needed to use up, so I made a plum clafoutis. I used the graham cracker crust recipe from the pumpkin pie article, this egg custard recipe, soaked some plums in apricot brandy/lemon/sugar, placed the raw custard in the cast iron skillet over the graham cracker crust, artfully arranged the plums, and baked in the oven at 350 for an hour, and presto!
PLUM CLAFOUTIS
I love emptying my fridge.
gogochicago 