Strawberry and Meyer Lemon Clafoutis with Chamomile Cream

Also, I'm going on tour

Starting this Tuesday, I will be running back my spring tour. Spring tour is a series of community-focused food pop-ups around New York which was inaugurated last year and centered around urban farming. This year, in partnership with our collective Aerthship, we will bring food, education, and ecology together for mutual action. All profits from pop-ups will be donated, as we work in collaboration with community initiatives such as: (1) Oko Farms an aquaponics farm in Williamsburg, (2) Armenian Relief Society (3) Gaza Mutual Aid Solidarity Fund. Head to piercespringtour.com to check out the dates. Hope to see you there!

Strawberry and Meyer Lemon Clafoutis

This custardy baked pancake is traditionally made with cherries but is delicious with any seasonal fruit. It feels similar to a dutch baby or even a flan but with unmistakable French elegance. Easy enough to make for breakfast and decadent enough to serve as dessert at your next dinner party.

I’m really such a sucker for fresh chamomile. Its subtle floral flavor works so well in both sweet and savory. I love to make chamomile oil and use it in a vinaigrette or a crudo but this chamomile cream starts with a simple syrup. You’ll want to put it in just about everything. Beyond the chamomile cream, I love throwing it into seltzer for a chamomile soda or over yogurt and granola.

Strawberry and Meyer Lemon Clafoutis with Chamomile Cream 

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