The Washington Times-Herald


August 8, 2011

You say flaugnarde I say fluhbard!

WASHINGTON — I love puttering around the kitchen and trying new recipes. It’s made even more fun by my many kitchen gadgets. I have a thing for gadgets, kitchen or otherwise.

Apparently the apple didn’t fall far from the tree. I’m not sure where she stands on the gadget issue, but my daughter, Carrie, also enjoys trying new recipes. Recently, she saw an article on French desserts for summer and decided to try one. When she called to tell me she made a flaugnarde to bring on her last visit, I had to ask her several times to repeat herself.

French is not my language. Quesadilla I can spell — and pronounce! (And eat!!) Same with lasagna! But I still have no idea how to pronounce flaugnarde. I’m not sure Carrie knew how to pronounce it since French is not her language, either. I thought she said something like “fluh-BARD,” so that’s what I called it for three or four days.

Turns out she never corrected me because she thought it was funny when I said it! Fortunately — or maybe unfortunately — I didn’t have the same trouble eating it as I had pronouncing it.

Carrie said flaugnarde is now going to be her go-to recipe when she has to take a dish somewhere. She said it’s easy to make and most of the ingredients are ones she generally has around the house.

Flaugnarde is defined as a flan-like baked French dessert. Fruit is arranged in a buttered dish and covered with batter. It’s made with apples, peaches, plums, and other fruits. It can be served warm or cold.

Clafoutis is a similar French dessert made with black cherries. Carrie actually used a raspberry clafoutis recipe, as it turns out, and substituted blueberries. It was amazing! Below is the recipe she used and a peach flaugnarde recipe. Use your fruit of choice and enjoy!

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