tag:blogger.com,1999:blog-6745599550302743701.post2587635580705090516..comments2023-11-11T03:26:03.593-05:00Comments on Kitt's Kittchen: Oh My Darling: Clementine ClafoutisUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6745599550302743701.post-50152877291343230632009-12-16T15:00:06.506-05:002009-12-16T15:00:06.506-05:00That's a great idea! I looked at the Bittman v...That's a great idea! I looked at the Bittman video once more, and he leaves the skin and some of the pith on, too (it's so hard to remove it all!), so I have a feeling it's just one of those things you have to put up with. But I like the idea of maybe removing the skin (next time I have an extra half hour and an extra amount of patience, I'll try it!<br /><br />I'll definitely give kuchen a try, and thanks for the comment.ksghttps://www.blogger.com/profile/02829891959987035969noreply@blogger.comtag:blogger.com,1999:blog-6745599550302743701.post-22892048280057858312009-12-16T12:10:02.591-05:002009-12-16T12:10:02.591-05:00Kitt, it looks like from your pictures that you ar...Kitt, it looks like from your pictures that you are leaving the clear skin and white pith on the clementines. I'm not entirely sure about the skin (membrane?) but the pith becomes tough and bitter when heated, so you might have a tastier dish if you remove them. Just my two cents!<br /><br />If you're looking to experiment with desserts, allow me to recommend kuchen! I love the following recipe from the VeganYumYum blog and have made it with a variety of fruits:<br />http://veganyumyum.com/2009/07/plum-kuchen/<br /><br />Reckoning with my anti-monoculture agriculture belief, I use no-fat Greek yogurt or goat's milk yogurt in place of it's soy counterpart.Alexa Williamshttps://www.blogger.com/profile/02265260101147575782noreply@blogger.com