I adore garlic, I can never get enough. My hubby says forget the perfume and rub a little olive oil and garlic behind my ears. I am allergic to perfume, so that is okay with me ;-) This dish is sooo easy and will feed a crowd (you can halve the recipe) and will impress everyone without doing a lot of work. I like the touch of tarragon, parsley and nutmeg. But only use fresh nutmeg, the dried stuff is just too sweet. Also do not leave out the white wine, it makes a big difference in the dish. I serve it with lots of bread for dipping, a big simple green salad and roasted beets and/or carrots with a grapefruit glaze. You see this a lot in my menus. I like a big rich dish but then something bright and light to contrast all the richness.
The desert is really special and different. Plus this is a chocolate version. I make clafoutis a lot. A clafoutis is a cross between a baked pancake and custard. They are wonderful for breakfast to. Clafoutis are cheap (because I keep frozen fruit in my freezer) and easy. If you have not make clafoutis please try it, it will become a regular in your family.
Chicken with 60 cloves
8 chicken drumstick and thighs (or 16 of either)
1 large onions, chopped
6 sprigs parsley
3 TBL. chopped fresh tarragon, or 1 teaspoon dried
3/4 cup dry white wine
Salt and pepper
1 tsp. fresh ground nutmeg
60 cloves garlic, unpeeled or 3- 4 large garlic heads
In a large baking dish cover the bottom of a heavy 6-quart casserole with onions, add the parsley and tarragon, and lay the chicken pieces on top. Pour the wine over them, sprinkle with salt and pepper, and nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won't escape). Bake in a 375°oven for 1 1/2 hours, without removing the cover.
Serve the chicken, pan juices, and whole garlic cloves with lots of bread.
Chocolate Cherry Clafoutis
2 cups pitted fresh, canned or frozen cherries (or other fruit, such as raspberries)
1/4 cup butter, 1/2 stick
1/2 cup chocolate chips
3/4 cup all-purpose flour
3/4 cup milk
optional a dash of cherry liquor
1/2 cup sugar or evaporated cane
pinch of salt
Pre-heat oven 350.
In a microwave bowl add chocolate and butter and microwave one minute. Stir till melted and let cool to room temp.
In an deep greased baking dish spread fruit.
In a blender add flour, milk, eggs, sugar, liquor if adding it and salt. Blend a few seconds, scrape down side and blend again. Then with blender running, slowly add chocolate/butter. Pour batter over cherries and bake 45-55 minutes or until center is cooked. Let cool and enjoy.
Picture of the old entrance of my house