We had an action packed weekend – a three year old’s birthday party (with a puppet show!), a visit to my favorite Multnomah Village candy store (I got a blackberry ice cream cone!), two sushi lunches, three grilling / backyard parties, not too much time online and a lot of cooking.
We live outside the city limits, just past the county line in Portland. Our neighbors across the lake LOVE the fourth of July, and usually start celebrating with (big booming, bright blooming) fireworks a couple days early. This year, we started hearing them Thursday evening. Some years we hear fireworks after the fourth.
I’ll just say that Basil is not a fan.
We aren’t big firework folk, preferring instead to have people over, jump in the pool and fire up the grill. The pool is not yet open, but the weather is holding in the 80’s so any day now… the grilling and cooking happened, though.
My idea of a perfect four day weekend.
Some of my creations were patriotic with a theme of red and blue. In the case of this vegan and gluten free clafoutis, the white would be the custard like dough.
Red white and blue deliciousness.
1 1/2 cups silken tofu (12 ounce container)
3 tablespoons agave honey
1 cup almond milk
1/3 cup brown rice flour
3 cups berries
Combine tofu, agave, milk and flour in food processor. Blend until smooth. Prepare pan (I used three small spring-form pans) – spray or butter (earth balance) and line the bottom of pan with a single layer of berries. Pour tofu mixture over berries, bake at 350 for 40 – 50 minutes.
This clafoutis is just how I like it – custardy and light, with the flavor of the berry bringing the sweetness. I used fresh blueberries, blackberries, raspberries and strawberries, and I like a higher fruit to custard ratio. More fruit means the cooking time is longer, but it does set up, and is well worth the wait.
How did you spend your holiday weekend?
What’s your favorite berry?
Fireworks – like them or no?