Back on July 21st I wrote a blog about using Cherries, Vodka and Whisky to make a homemade cherry liquor. Today is the day I chose to crack the cherry vodka open. So I retrieved my jars from their space under my basement stairs and crack open I did. I also had to taste both several times and eat some of each cherry. I in my infinite wisdom forgot to label the mason jars and they looked very much a like it was only thru the taste of the cherries I could finally discern which one was which and it was wonderful!!
What was in that little mason jar was a smooth lovely cherry flavored vodka, along with a bunch of marinated cherries. I was so looking forward to the unveiling I had not thought much beyond just getting it open and making sure it tasted good. It did so now what?? My mind wandered back to all the things I thought I could make with Cherry Vodka. Mix it with limeade and sprite for a grown up version of cherry limeade, I could cook it down some with the cherries and make an ice cream topping(I will still do this at some point) but right now I was thinking something new and different. As I shared In the post https://trippingvittles.com/2015/07/21/cherries-booze/ I love cherries. I have written about my love of cherries before I wrote this blog and Tripping Vittles was just a dream, I had waxed poetic on a Facebook page. I shared my love of both Julia Child and her Claufuti Dessert. I was inspired back than by Julia Childs birthday and my craving for cherries. The following is a photo of my attempt at the dessert and the recipe.
From “Mastering the Art of French Cooking,” by Simone Beck, Louisette Bertholle and Julia Child (Alfred A. Knopf, 1961). For 6-8 people.
1 1/4 cups milk
2/3 cup granulated sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted all-purpose flour
Butter for baking dish
3 cups pitted black cherries, or canned pitted Bing cherries, drained, or frozen sweet cherries, thawed and drained
Powdered sugar for sprinkling
Preheat oven to 350 degrees. Place milk, 1/3 cup sugar, eggs, vanilla,
salt, and flour in blender at top speed for 1 minute. Lightly
butter a 7- to 8-cup baking dish or pie plate. Pour a 1/4-inch
layer of batter in the baking dish. Set over moderate heat for a
minute or two until a film of batter has set in the bottom of the
dish. Remove from heat.
Spread the cherries over the batter and sprinkle on the sugar. Pour
on the rest of the batter and smooth the surface with the back of a
Place in the middle position of preheated oven and bake for about
an hour. The clafouti is done when it has puffed and browned and a
needle or knife plunged into its center comes out clean. Sprinkle
top of clafouti with powdered sugar just before bringing it to the
It tasted great, Now I thought what if I could recreate that dessert in the form of a Martini. Clafouti is one of my all time favorite desserts and it is also super easy to make. The slight almond taste from the cherry pit is detectable even though the pit is removed. This flavor is recreated with Monin Almond Syrup. Deep cherry flavor created with both cherry vodka and Luxardo Cherry Liqueur. Garnished with a squeeze of lemon, powdered sugar and some of those marinated cherries. I think I have come close the following is my Clafouti Martini.
Rim a chilled Martini glass with lemon and dip into powdered sugar. Drop in a few of the marinated cherries. Add the following to a shaker full of ice.
1.5oz Homemade Cherry Vodka
1.5oz Luxardo Cherry Liqueur
1.5oz Monin Almond Syrup
Shake vigorously pour into martini glass squeeze a wedge of lemon over the top and shake some more powered sugar on top.
Check out the how to video at the following link https://youtu.be/ffxw0pBAtXo
#moninalmonsyrup #Blaumbrosvodka #trippingvittles #clafoutimartini