We had a lovely dinner party the other evening. Our home was graced by the presence of wonderful friends and contemplative conversation meandering through the garden and making its way into the kitchen to surround the dining table. The next morning, we carefully cleared the dishes, stacked the placemats, which had adorned the table, and returned all the serve-ware to its resting place.
As I did so, I reflected upon the prior evening’s festivities. I found myself in a state of hesitation as I gazed upon the remnants of our evening, as if by keeping the settings in place, those filling the seats just hours before would remain. There is a special feeling I have come to know which accompanies these celebrations. It leaves me with an overwhelming sense of gratitude and love, as if my heart were bathing in a soothing embrace. It elicits a state of comfort like none other.
The comfort of good friends...
The comfort of connection...
The comfort of community…
When we come together in a common heart space that space neither dissipates nor is weakened by the nonattendance of the physical space we no longer occupy in common. We can sense closeness despite absence. What a wonderful experience in which to immerse the senses, this feeling within our home. It radiates days later and weaves through the fibers of the week. It softens the blow of the daily regime.
Now, the table has been cleared. The dishes have been washed.
Our friends, however, remain in our home and in our hearts…
Enjoy.
Gluten-free Pear, Raspberry and Apricot Clafoutis
Clafoutis aux Poires et aux Framboises et aux Abricots
3 large free-range organic eggs
1/3 c. fair-trade organic sugar
1 c. hemp milk, gluten-free and organic
1 t. almond extract, gluten-free
½ c. super fine sweet rice flour, gluten-free
1 T. Cognac
1/8 t. sea salt
2 organic Bosc pears with peel on and quartered two-fold
2 organic apricots, quartered two-fold
1 c. fresh organic raspberries
Preheat oven to 350 degrees.
Prepare the fruit and line it decoratively in a large quiche or tart pan. Sprinkle with Cognac.
Beat the eggs and sugar together in a large mixing bowl using a hand-held or freestanding mixer. Add the hemp milk and almond extract then beat momentarily to combine. With the mixer still operating, add in the sea salt, followed by the rice flour in small increments. Continue to beat until the batter is smooth and well combined. Pour atop the fruit; the mixture will have a rather liquid characteristic, which facilitates this step nicely.
Place in the oven and bake for approximately 45 to 50 minutes. The clafoutis will be well set and a knife gently inserted in the center will come out clean when baking is complete. It will fall once removed from the oven.
Sprinkle with powdered sugar or dairy-free chocolate mini chips (if you're in a pinch, place these on during the last 10 minutes of baking as to melt them) before serving. A drizzle of gluten-free chocolate sauce would taste fabulous, as would a lacing with fresh fragrant honey, or a dollop of hemp or goat milk vanilla ice cream.
Bon appétit!
©2010 Taylor Donovan
source: www.taylorstable.com
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