Flognarde aux Pommes et Figues

(Flognarde with Apples and Figs) Flognarde (pronounced “flon-YARD”) may have a peculiar name, but it’s a delightful, versatile dish, appropriate for either dessert or brunch; a fluffy, fruit-filled, half-pancake, half-custard metamorphosis of deliciousness. And it just so happens that late summer is an excellent time 

Flognarde – Traditional Limousin Dessert

It’s a long way from the Limousin region of France to a fruit stand in Seattle, but when the two collide the result is a luscious Flognarde, a fresh-fruit version of Clafoutis, a custard-like French dessert that is made with fresh cherries. Along with the 

Plantain Shortcake with Caramelized Bananas, Dates and Walnuts

During the year 1850, strawberry short cake parties were popular in the Unites States, especially while welcoming the summer every year. Well, why not welcome winter holidays with a tasty little shortcake – and who says it has to be served with strawberries? Here is my take on this old-time favorite.

Pear-Banana Flognarde

Cold weather brings on a desire for comfort food and bread pudding can deliciously satisfy just such a craving, although a fall flognarde would be an equally tasty – lighter and healthier – alternative. For this dish, I used a combination of Bosc and Bartlett pears and bananas.

Clafoutis aka Summer Fruit Flognarde

Clafoutis (kla-foo-TEE), sometimes spelled clafouti, is a custard-like French dessert that is made by baking fresh fruit (traditionally cherries) and a batter in a baking dish. Originally from Limousin, the dish’s name comes from Occitan clafotís, from the verb clafir, meaning “to fill up” (implied: