Tuesday, October 22, 2013


September days have the warmth of summer in their briefer hours, but in their lengthening evenings a prophetic breath of autumn. The cricket chirps in the noontide, making the most of what remains of his brief life. The bumblebee is busy among the clover blossoms of the aftermath, and their shrill and dreamy hum hold the outdoor world above the voices of the song birds, now silent or departed.
-   September Days b
y Rowland E. Robinson, Vermont.

September's baccalaureate
A combination is of crickets - crows - and retrospects
And a dissembling breeze
That hints without assuming -
An innuendo sear
That makes the heart put up its fun
And turn philosopher.

-   Emily Dickinson, September's Baccalaureate
August ended on a bright, balmy and estival note, but as we were entering September the weather decided to take an abrupt turn when summer silently sneaked out through the back door like some secret lover on a undercover mission. Without much fuss, it shyly bid us farewell and quietly tiptoed away; as if its joyful presence and warm embrace had not mattered to us, it eclipsed itself, never to be seen again.

Autumn, that artfully cheeky little opportunist of a trickster swiftly and discretely replaced our beloved summer and immediately made itself comfortable. Similarly to a fearsome king marking his territory, fall entered the scene dramatically and imperially. Fierce thunderbolts, tempestuous northern winds and torrents of water accompanied his boisterous arrival.
October, baptize me with leaves! Swaddle me in corduroy and nurse me with split pea soup. October, tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!
- Rainbow Rowell, Attachments

You expected to be sad in the fall. Part of you died each year when the leaves fell from the trees and their branches were bare against the wind and the cold, wintery light. But you knew there would always be the spring, as you knew the river would flow again after it was frozen. When the cold rains kept on and killed the spring, it was as though a young person died for no reason.
- Ernest Hemingway, A Moveable Feast
Lenk Trip 7 2 bis
The change was so unexpected and radical that it shocked us all. Now that capricious october has fully kicked in and Samhain is nearing, thick fog blankets obscure the sky till noon, the world is filled with chilly warmth (temperatures rarely reach 18°C/64° F in the afternoon), sun rays gracefully bathe the landscapes in a golden glow, light's decline is becoming more palpable every evening, melancholic quietness fills the air, snow returns to the mountains and suddenly, I find myself craving comforting casseroles as well as warm drinks and prefer to sit indoors rather than on my balcony (unless it is for a short coffee break - in order to aerate my head).

Despite being an unconditional admirer of the fiery season, it is with a heavy heart and a lot of nostalgy that I mourn the death of our late radiant and frivolous dandy. We had so much fun in each other's company, however our time together was far too short. Hence it is difficult to accept the fact that, after barely 8 weeks of continuous heat and sunshine, the grim and colder days are once more back and we'll have to wait another long 6 to 7 months before we can frolick in the grass and have a drink on a terrace - sans jacket, sweater or coat - again.
Earth is here so kind, that just tickle her with a hoe and she laughs with a harvest.
- Douglas Jerrold
Anyway, this time of the year is also my favorite as it is that of the harvest and for our biggest pleasure, many sensational fruits and vegetables reappear on the market stalls. It is a period of abundance and plentifulness during which our plates are well-garnished and dishes are colorful (earthly tones of orange, brown, red, purple, yellow and green invite themselves to the dinning table), hearty as well as flavorful.

One of my most cherished perennial produces is unquestionably the Swiss plum. I am totally addicted to this violet fruit and can never get enough of its incomparable exquisiteness and versatility. Unfortunately, the "prunneau" picking period doesn't last very long, so I try my best to make the most out of this delicacy while it is still available. Clafoutis, cakes, foccacie, jams, trifles, compotes, puddings, muffins, crumbles, you name it, from late August to the end of October, there isn't one dessert I'll not make with quetsches!

Sadly for me, plum cropping is slowly coming to an end and the mighty apple will soon take its turn under the spotlight and become the star in my kitchen. So in order to appropriately say goodbye to damsons (my most treasured variety), I have decided to share with you a flaugnarde (also known as flagnarde, flognarde or flougnarde) recipe inspired by the talented Jamie Schler at "Life's A Feast".

I am a big fan of this lady's fabulous bakes and delightful prose, and whenever I visit her blog a strike of creativity hits me. This generally leads me to getting into a productive state and artistic frenzy. Thus, after admiring her incredibly enticing "Flognarde (Clafoutis) Aux Pommes", ideas started to flood my brain and I felt the urge to create my own funky version of this French classic (Jamie's interpretation of it is original too).

Commonly, this speciality always contains plain flour only and apart from vanilla, another flavor is rarely added to the preparation. Anyhow, I'm a transgresser of rules who doesn't enjoy culinary rigidity or lack of imagination and it is for that very reason that I took the liberty of adding coconut flour, orange rind puree and Grand-Marnier to the batter.

My "Damson Plum Flaugnarde" turned out wonderfully and since then, I have baked it at least once a week (it is our official movie night treat). Hopefully you'll adore it as much as we do...

Damson Plum Flaugnarde
Recipe by Rosa Mayland.

Makes 1 flaugnarde - serves 4-6.


1 1/2 Cups (360ml) of Milk
3 Big (~63g) Eggs
1/4 Cup + 1 Tbs (73g) Light brown sugar
1/4 Cup Castor Sugar (53g + some extra sugar for sprinkling)
1/2 Cup (64g) All-purpose flour
2 Tbs (30g) Coconut flour
1 Tsp Pure vanilla extract
1/3 Tsp Orange rind puree
2 Tbs Orange liquor (Cointreau or Grand-Marnier)
2 Tbs Oil (neutral)
8-10 Damson plums, stoned and halfed
Icing sugar, to decorate

1. Preheat the oven to 200° C (400° F).
2. Over medium heat, bring the milk to a light simmer, then set aside.
3. In a mixing bowl, whisk together the eggs and sugars until pale in color and foamy.
4. Add the flours, vanilla extract, orange rind puree, liquor and oil. Whisk until smooth.
5. Gradually whisk in the warm milk.
6. Pour the mixture into a buttered round 8-9" (20-22cm) pie dish.
7. Drop the plums into the batter and sprinkle with a little extra sugar.
8. Bake for 35-40 minutes until the flaugnarde is puffed and golden.
9. Sprinkle with icing sugar and serve.

The coconut flour can be replaced with the same amount of all-pupose flour and the brown sugar with the same quantity of castor sugar.
If you don't like orange rind or liquor, then you can use lemon zest and Limoncello instead.

Serving suggestions:
Eat warm or at room temperature and serve alone or with a scoop of ice cream (vanilla, pecan, walnut, caramel, etc...).

Flaugnarde Aux Quetsches
Recette par Rosa Mayland.

Pour 1 flaugnarde, 4-6 personnes.

360ml de Lait
3 Gros (~63g) Oeufs

73g de Sucre de canne fin
53g de Sucre fin cristallisé (+ un peu de sucre supplémentaire pour saupoudrer)

64g de Farine blanche
30g de Farine de noix de coco
1 CC d'Extrait de vanille pure
1/3 CC de Zeste d'orange en purée
2 CS de Liqueur d'orange (Cointreau ou Grand-Marnier)
2 CS d'Huile (neutre)
8-10 Quetsches/prunes, dénoyautées et coupées en deux

Sucre glace, pour décorer

1. Préchauffer le four à 200 ° C.
2. À feu moyen, porter le lait à frémissement léger, puis le mettre de côté.
3. Dans un bol, fouetter ensemble les oeufs et les sucres, jusqu'à ce que le mélange soit pâle et mousseux.
4. Ajoutez les farines, l'extrait de vanille, le zeste d'orange, la liqueur et l'huile. Fouetter afin d'obtenir un consistance lisse et homogène.
5. Incorporer graduellement le lait chaud, tout en continuant de bien fouetter l'appareil.
6. Verser le mélange dans un moule à pie beurré (20-22cm).
7. Déposez les quetsches/prunes dans la pâte et saupoudrez le dessus de la flaugnarde avec un peu de sucre.
8. Cuire au four pendant 35-40 minutes, jusqu'à ce que la flaugnarde soit gonflée et dorée.
9. Saupoudrer de sucre glace et servir.


La farine de noix de coco peut être remplacée par de la farine blanche et la cassonade par du sucre fin cristallisé.
Si vous n'aimez pas le zeste ou la liqueur d'orange, alors vous pouvez utiliser du zeste de citron et du Limoncello à la place.

Suggestion de présentation: 

Cette flaugnarde peut être mangée chaude ou à température ambiante et servie sans accompagnement ou avec une boule de glace (vanille, noix de pécan, noix, caramel, etc...).


  1. Beautiful clafoutis, I adore the vivid color of the plums!

  2. Wonderful Rosa, that you are back with a recipe and gorgeous food-pics! I love clafoutis and your recipe sounds really good.
    Hugs, Sandy

  3. I am in love with this post - beautiful pictures plus a divine recipe with all the ingredients that I love...Pinning this recipe..Loved it!!!!

  4. Gorgeous shots and beautiful clafoutis.

  5. Beautiful as usual, really love the plate that you've used. The clafoutis looks amazing, the color is so beautiful.
    Hope you are doing well my lady. Take care.

  6. une suuuublime recette accompagnée de magnifique photos !

  7. Je n'ai jamais vu un clafoutis présenté de façon aussi poétique! C'est fabuleux!

  8. I love flaugnardes — maybe the best fruit dessert ever. Yours is just gorgeous. Great recipe, wonderful pictures. Thanks.

  9. J'ai l'eau à la bouche and all the verses and poetry have charmed me as well!

  10. Les quetsches font parties de mes prunes préférées aussi, leur goût est si bon et doux.
    Cela me manque, je n'en trouve pas en Angleterre mais il y a toujours les prunes anglaises.

    Bonne soirée ~

  11. Oh does that look good! I love the dark moody atmosphere too.

  12. What a heavenly autumn treat! The custard looks so smooth. The orange and plum flavors sound fantastic.

  13. I too love plums! The clafoutis looks so inviting!

  14. Breath taking impressive photos! Oh wow!

  15. My dear dear Rosa, such a beautiful and dramatic photography. My heart with you in you sad moments.



  16. I've enjoyed this post so much Rosa! Words, poetry, photos and recipe are profound, attractive and good for the soul and body :-) Elvira

  17. I've never made clafoutis. This looks so lovely!

  18. Un de mes fruits préférés en automne. La quetsche cuites, un délice réconfortant.
    Bonne semaine.

  19. oh qu'elle est belle! Et ton billet d'adieu à l'été, de bienvenue aux temps d’automne aussi. Magnifique!

  20. Absolutely beautiful pictures of clafoutis..and forest... I love autumn

  21. I love clafoutis or flognarde. This one, with plums, made me realise that this year I din't have many plums. Shame on me cos I really love them. That slice is just perfect. Will you send it to me? :p

  22. Great reading and fabulous dessert. I actually always wanted to make a clafoutis... I feel very much inspired now!

  23. Fabulous bakes and delightful photo!

  24. Clafoutis are one of my favorites, but I don't think I've ever seen one this beautiful. Wow. And they are good cold for breakfast :)

  25. Thanks for the BEAUTIFUL post, sweetheart. Those hypnotic pictures of that inviting plum-dessert made my day. Lovely, fragrant, easy recipe would make any night a date night :)
    Love and hugs.

  26. What a lovely clafoutis! I adore plums!

  27. Une ode à l'automne !!! quel autre fruit s'y prêterait mieux pour représenter la fuite de l'été et l'arrivée de l'automne ? je ne vois que la quetsche ... une superbe idée que cette version personnalisée ! noix de coco, grand Marnier, orange ... et ces magnifiques photos qui viennent couronner le tout !!!
    Je suis sous le charme !

  28. Slowly I feel the embrace of Autumn, Rosa. I have been holding on to Summer's glow but relinquish. Your Autumn dessert is magnificent. A welcome to relish.

  29. A lovely fall dessert...make mine with dollop of whipped cream.

  30. wow!! awesome clicks !! I love clafoutis..

  31. Your work is just stunning, Rosa---what a wonderful sense of color you have!

  32. G'day and gorgeous recipe and photo too!
    Your photos are always so expressive to me, true!
    Cheers! Joanne

  33. Rosa as always awesome photography and a delicious recipe. I love plum too and hope to make this soon :)

  34. Beautiful captures and the plums are gorgeous! Love the spoons, too!

  35. Oh my God,what an excellent post! Love your pics and would love to try this delicious clafoutis!

  36. Oooo wow Rosa. That looks insanely beautiful! Love all the shots!

  37. Lovely post Rosa. The pictures are beautiful as always and I am so tempted by your plum clafoutis. I am pinning it so I can try it out when plums are in season here.

  38. Ahhh!!! breathtaking photography and the plum poem is so cute :) I know how you cook and this one will of course taste brilliant as you. lucky P

  39. what a smacking delicious sweet bites!
    i love that u using the fresh plums, made me not feeling guilty reading this post.....

  40. This is such a lovely post. I am reading it in the morning and that sunlight behind the trees is like the light coming through my door at the moment. Beautiful post as always Rosa.

  41. OMG the colour of that clafoutis....!!! I love plums too - and that photo of them with the sheen on their skins is just magnificent. Also in love with the quote from Ernest Hemingway, who writes in a way that I wish I could.

  42. Rosa you have found the season of autumn in your stunning photos and scrumptious Damson Plum Clafoutis, just hypnotic!

  43. Hi Rosa, excellent photography skill. The plum clafoutis look really delightful.

    Have a nice day.

  44. Clafoutis is in my to do list for a long time... Looks spot on...

  45. Beautiful clicks... I 'm always smitten by your photography rosa ..you rock :)

  46. this looks fab love these my Grandma used to make jam with them

  47. What a wonderful post! This clafoutis looks absolutely amazing and the colors are so rich and simply stunning. Just lovely :)

  48. The layers of custard in this clafoutis makes it so so divine. Pinned :)

  49. That clafoutis looks delish! Your photos bring everything to life!

  50. A lovely dish, Rosa! It conjures up such beautiful emotion too.

  51. This is simply beautiful and delicious

  52. Looks like perfection, Rosa. It's one of my favorite dessert treats and such fun to make with whatever fruit is in season. Beautiful photos!

  53. Rosa, the plum clafoutis looks absolutely gorgeous! I love plums and this is a great way to use them. It also makes a perfect Fall treat, so I am pinning this into my Fall Harvest collection. :)

  54. this is SO lovely! i adore plums but have never seen them splayed out quite like this. great recipe, rosa. :)

  55. Your plum dessert looks wonderful. We are in Austria at the present time and I'm enjoying plums in so many ways...can't wait to try your recipe.

  56. Wow Rosa, amazing light and wonderful colors in these incredible photos.
    Love the recipe, plums are my favorite.

  57. What a lovely treat! The plums look delicious baked into the custard.

  58. Beautiful photos as always. I need a good camera like yours! These look utterly mouth watering and delicious!

  59. I love damson plums and your clafoutis sound like something I would devour.

  60. sadly I did not eat enough plums this summer
    you know I'm sad to see summer go, I hate winter so much; it's the darkness that gets me.
    I have 2 or 3 crickets still tweeting away at night, albeit slowly, but they are still there, I think they are trying to hold on to summer too!

  61. Excellent photos, astonishing color, wonderful light!

  62. Magnifique "flaugnarde" ça a l'air très gourmand avec cette grenat très gourmande :)

  63. Cold came here early too! But it is so hot here that it feels pleasant now! I love love love your photos Rosa. Sorry I could not come for long. Missed your posts. And what a gorgeous dessert.

  64. What a beautiful Hommage to autumn in pictures and words!
    The plum-cake looks delightful, a perfect fall dessert.

  65. Such a beautiful treat & the fall views are splendid. My favorite time of year!

  66. Superbe ! Il met l'eau à la bouche ce clafoutis.

  67. Wow - love how you captured the gorgeous red color!

  68. Jamie is a wonderful inspiration isn't she! I love her writing :) And the photographs here are gorgeous!

  69. Stunning autumnal colours and flavours in this recipe... beautiful pictures as always!

  70. Aussi beau que bon j'imagine ...

  71. this is epitome of fall. lovely setup there dear:)

  72. Wow! What a beautiful tart. I love plums in them, too, because they bake up so jammy. With a scoop of vanilla bean ice cream, I'd be in heaven.

  73. This is such a gorgeous plum clafoutis, Rosa!!! I really love the texture of clafoutis, and plum sounds wonderful to bake together. Photography is stunning, and now I really wish to have a piece!

  74. Merci pour ta visite sur notre blog et j'ai finalement succombé aux charmes de ta recette (et de tes idées de mise en scène :))
    Bises et belle soirée

  75. This is such a beautiful post with pictures that I can't stop to look at.

  76. Elle a l'air délicieuse ta flognarde avec ces belles prunes!

  77. Such a beautiful post Rosa, you have captured autumn in a stunning way. Absolutely delicious plum recipe too. There are still lots to be found here in Greece, so will be giving this a try very soon!!

  78. Comment ai-je pu rater cette belle recette et ces photos alléchantes? C'est parfait, comme d'habitude! Bises...

  79. Such beautiful pictures! I always feel like I never enjoy plums enough when they're in season ... lovely!

  80. Qu'elle est belle Rosa. Je garde ta recette sous le coude.

  81. That is just my kind of dessert, I love a good clafoutis.

  82. Mmmmm, I haven't made clafoutis in FOREVER! Now I must.

  83. I wouldn't have thought to make clafoutis with plums. Such a good idea, it looks perfect.

  84. Oups ! ça à l'air tellement bon !

  85. waouhhhh et dire que j'ai raté ça moi qui aime les quetsches ça doit être très bon aussi avec des prunes plus sucré qu'acidulé peut-être. En fait c'est un clafoutis et tes photos me font vraiment saliver. Merci Rosa je te souhaite de passer un excellent week-end !! Bisous ;)