Liqueur de noix 2012

My green walnut liqueur experiment finished and bottled!

Of course I gave it to taste to all my friends who passed by. Here is a short collection of their judgements:

• could be sweeter!
• is this meant to be a medicine or just for fun?
• nice for Tiramisu with a touch of nut
• a bit rough, has it any healing effect?
• perfect with vanilla ice cream
• next year you should make more of those little bottles

You see, David Lebovitz's recipe didn't turn out too bad. My own opinion? I loved it with chocolate and vanilla ice cream. And surprisingly, with the creamy quince sauce I had prepared at my mother's home.

Julie's clafouti

A clafouti is a great summer cake. It has no crumbly, greasy "floor", but is juicy and moist and fruity and still doesn't fall apart. Julie, originally from France, to be precise la Bretagne, makes the best clafouti I have ever tried. Of course I had to get the recipe and her permission to pass it on to my dear readers!

Julie's clafouti


150g flour
4 eggs
80-100g sugar
80g melted butter
1/2l lukewarm milk

300g fruit (cherries, plums, blueberries....)

Butter your baking dish.
Preheat the oven to 200°C.
Blend eggs and sugar.
Add melted butter, flour, milk in that order.
Spread out fruit on the baking dish.
Pour the batter over the fruit.
Bake for approx. 35mins.
Dust with powdered sugar.

Serve cold or warm.