NEW ORLEANS, LOUISIANA. We’re going to New Orleans! We’re going to New Orleans! We’re going to New Orleans! (Insert Happy Dance Here) WHAT?! Nola! I love saying Nola.
For a long weekend. To celebrate the wedding of one of my most hilarious friends from high school. Her family is from Louisiana and she’s always wanted to get married on a plantation. She also wanted her first tattoo to be of the Fleur De Lis (the official symbol of LA) with an homage to her grandmother. So it’s pretty perfect that she’s getting married here. I can’t wait to witness her joy as she marries a wonderful man, whom I hope will make her very happy.
I’m also hoping we stumble into some voodoo shops and cross the path of some cemeteries, and obviously listen to tons of jazz (even though… don’t judge me… I don’t enjoy most jazz all that much).
AND OF COURSE I can’t wait to stuff my face with beignets, po’ boys, and gumbo, stroll through the French Quarter and try chicory coffee. There’s also muffuletta, red beans & rice, and bananas foster to be tried. NOLA, Feed Me!!After finally convincing Stephen to get on an aeroplane with me, I am just about the happiest girl in the world. You were meant to see this wonderful clafoutis a while ago but I had lost the recipe for quite some time. It was like Christmas when I found it! This recipe is the delicious, hybridized lovechild of Martha Stewart’s Peach Clafouti & Ina Garten’s Pear Clafouti.
- 4 large eggs
- ½ cup flour
- ⅔ cup sugar
- 1 cup sour cream
- ¾ cup milk
- 1 tsp vanilla
- ¼ tsp salt
- 4 - 5 peaches
- Preheat your oven to 350F. Butter two shallow, ceramic baking dishes (about 1.5 to 2qts) and dust with granulated sugar, tapping off excess.
- Beat the eggs and sugar together on high speed until the yolks begin to lighten in color and the mixture is light and frothy. Add the sour cream, milk, vanilla and salt and beat on low speed until evenly mixed. Delicately fold in the flour until well combined.
- Wash & Slice your peaches into thin slivers. Scatter a thin layer of peaches in the bottom of each ceramic dish. Fill the baking dishes evenly with clafoutis batter. Top each dish with additional peach slices.
- Bake for 30 minutes or until clafoutis is set and golden.
- Serve warm.