you know I adore you and all of your recipes - well, mainly your potage parmentier - but this one was a stinker. I'm sorry, but your famous Cherry Clafouti tastes like a cyanide-flavored crap pancake. Maybe it's because the cherries weren't French, or because I used almond extract instead of Amaretto, I don't know. I might just be a crappy cook - but I don't think so. I may not be Julia Child, but I'm certainly not without culinary skills. And because I love you, Julia, I will give this another try - maybe with peaches or plums - and without the almond flavoring.
I dutifully ate it for dinner, so as not to waste a perfectly good two cups of fresh pitted cherries, but I didn't enjoy it. Not one bit. And neither did Aggie. Just saying.
The Amaretto probably makes the difference. Almond extract is WAY too powerful when I have tried to substitute it.
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