I was looking around for a name for this unusual clafouti-like combination of peaches, blackberries, thyme and black pepper, when I saw an article that said in France, a clafouti that uses fruit other than cherries is called a flognarde.A flognarde? Yes, a flognarde. I enjoy saying flognarde so much, I think even if this recipe hadn't come out as well as it did, I would have still made it regularly - just to say, flognarde. As I mentioned in the video, I couldn't find a proper French pronunciation, so please enlighten me on how it should really sound. Until then, I'm going with "flog-nard."
This recipe is dedicated to the more adventurous among you. I knew going in that the thought of adding black pepper and thyme to a dessert-ish recipe would freak some of you out. But, that's okay.
The pepper gives this a very subtle hint of heat, and the thyme adds an almost unperceivable herbaceous, slightly lemony aroma. Is this something you will enjoy? There is really only one way to know. Enjoy!
1/2 cup wheat flour
2/3 cup sugar
1 1/4 cup milk
3 eggs
1/2 tsp vanilla
1/2 tsp thyme leaves
1/4 tsp fresh black pepper
pinch of salt
1 tsp butter
1 pint blackberries, rinsed
1 ripe peach, sliced
29 comments:
Here ya go! I know This to be true from studies & visita to France, but thought a citation would be more helpful :
gn is like ‘ny’ in canyon, example: vignette (vee-nyet).
So : "flonyard" (with a soft "d")
Found here :
http://www.essortment.com/all/frenchpronunc_rsih.htm
Not as much fun as flog-nard (which is next to Oxnard, right?)
According to thekitchn, it's something like "flow nyard".
Excellent recipe there Chef! If I remember my French pronunciation correctly... I would say that "flognarde" would be said like "flogñarde" much like "Señor."
Geekdom aside.. Can't wait to make this tonight!
"Flonyard"
I must say, "Flognard" sounds painful. But this dish looks delicious, although I never would've thought of using herbage in something like this.
there is a considerable quantity of black pepper present in chai - and that does not deter people from drinking it with milk and honey.
Chef, you recipe looks wholesomely scrumptios and I must definitely give this a try.
Why do you advise letting this cool completely? I always serve the cherry clafouti warm and it is heavenly, though it does stick to the pan quite a bit. Would it stick to the pan less if I let it cool longer?
warm is fine, i think room temp is the best to taste all the flavors, but that's just me.
Flognarde
Pronounced " flow nyard "
n. Also flaugnarde - a clafoutis made with a fruit other than cherries.
Had to drop in to... wait for it... blog hard the flognarde.
Yesssss.
LOL Jesse
Flognarde [flow nyard] n.
oh, i am so ready for peaches to come to my local market!
nothing looks better at farmers market than a huge pile of peaches!
What a gorgeous dish!
Swavory...my oh my Chef John. You truly are a cunning linguist.
I will be making this dish this weekend. Thanks for the inspiration.
This looks amazing. I love the idea of using pepper and thyme. Filing this away for good summer fruit!
You've had a million, but I feel compelled to add my own:
FLO-nyar(d)
8 years of French just can't be held back (4 in HS, 4 more in college).
I do have to admit tho' that your FLOG-nard has some rustic appeal, very americain!
Make sure that the "d' is silent at the end of "flognard", and then with other readers' suggestions of the "ñ" pronunciation of the "gn" combo, you will sound like a pro! (From a Québecoise French teacher in Canada)
nice job. Looks amazing.
Fantastic. I make this for a Memorial Day breakfast and it was a huge hit. We had great fun with the name.
Don
For an audio version of the pronunciation try here:
http://tts.imtranslator.net/4Jtt
Flognarde [flow nyard] n. Also flaugnarde - a clafoutis made with a fruit other than cherries.
John, I made this in a hurry for some light entertaining, and it rocked. Thank you!
Now flognarde pronounced as
flog-nard is my favorite word. In fact, I think i will get a pet and name him Lord Flognard! :D
Can all purpose flour be used instead of wheat flour?
yes
Your French pronunciation is horrible at best. Normally as a Frenchman I would be offended (at least sonically), but for some reason when you pronounce things incorrectly it makes me laugh. Kudos to you for having a great sense of humour and humility. :)
Thank you for sharing, Chef John. I wanted to share w/ you the results of my flognarde: http://getyourselfavirgo.blogspot.com/2010/07/success-behold-flognarde.html
I love the texture, and it has been a perfect breakfast and snack dish! I really enjoy the thyme as well. :)
I don't know why you said is a part of French cuisine but I have to say that I like you choose to share us receipts from France, I just love it and for that I tahnk you. And not only for that, what you posted here on the blog is so easy to make at home and so .. yummy.
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