Haylie Duffoutis

Baking, Dessert, Snack, Sweets

Ok – so let me start by clearing up the family connection Annelie and I have with the Duffs, and by that I mean that yes it is a scam … but the Duff girls, as yet, are unaware. Ipso facto, this week’s date was all about us sisters, doing it for themselves.

Which coincidentally is the song that I convinced Hayls to record as a girl-group with our younger twin sisters Hizza and Annelie. Oh … and for some reason, Hayls thinks I’m genderfluid and it may be because that was the only way I could convince her to finally join forces on the forthcoming album Up the Duffs.

I should get on with this though, shouldn’t I?

As you know, I thought I got my now-faux-sister fired from 7th Heaven as a way to bed Simon Camden both on and off screen … but turns out, she actually stuck around until the end. And here I was thinking she had the patience of a saint! Despite the fact she didn’t forgive me for the sacking that didn’t occur, she is still the absolute sweetest and it just seems like the kind of thing she would do.

Hayls was so excited to be catching up and desperately tried to braid my inch-long hair, pillow fight and swap clothes, in an attempt to make up for the sister time we’d missed out on in childhood.

I mean, it was so adorable and delightful that I almost felt bad for continuing the scam … but then I whipped up a Haylie Duffoutis and came to my senses on a full stomach.

 

 

Like her sister, Hayls is so sweet that I can’t bring myself to cook her anything but dessert and this one takes the cake. Despite, ironically – maybe, I don’t know, ask Alanis – the fact this is not a cake … but something far, far better.

Clafoutis may not be classy – some would argue it is peasant food – but who cares about class when you have sour cherries dotted into a baked custard-esque dough/cake/batter/however you’d describe it.

In any event, enjoy!

 

 

Haylie Duffoutis
Serves: 4-6.

Ingredients
1 cup milk
4 eggs
⅔ cup raw caster sugar
2 tsp vanilla extract
2 tbsp butter, melted
½ cup plain flour
2 cups pitted morello cherries, drained

Method
Preheat oven to 160°C.

Whisk together the milk, eggs, sugar, vanilla and butter until well combined and the sugar dissolved. Add the flour and whisk until smooth.

Pour the batter into a 30cm pie dish, scatter over the cherries and bake in the oven for 30-45 minutes, or until puffed and golden.

Serve immediately with a dusting of icing sugar or some fresh cream.

And obvi, devour.

 

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Duck à la Solange

Main

Where do I even begin to explain the deep, complex, passionate platonic-love story between us and our dear friend SoKnow?

We first met So during the late 90s, when the world was quickly falling crazy in love with Beyoncé and the rest of the destiny’s children. SoKnow, filled with so much creative talent and energy, needed a way to burn through her untapped potential and joined the Upper Whitney Houston chapter of our Extreme Fight Club.

SoKnow excelled from a young age (picture a kind, likeable version of Ronda Rousey) and rose through to ranks where we met her at our EFC Centre in East Hollywood – did I mention we turned it into a religion/cult like Scientology?

Our bond with Solange was instantaneous and continued over the decades, with So becoming one of our most trusted friends, advisors and confidantes. She was the only person we trusted to keep Jay-Z in line after breaking the first rule of fight club, to not talk about fight club.

Obviously as founders, we are exempt from such rules. Jay-Z is not above the rules.

It was so great catching up with SoKnow after such a busy year – we hadn’t realised that our hard work had led us to our 100th recipe milestone, but you better believe she did.

Knowing our penchant for wanky gifts, she looked through Chloe Sevigny’s list of must haves (I mean, who doesn’t want to never speak to Jeanne Tripplehorn again) and arrived with a vintage half-kaftan by Vivienne Westwood Gold Label, an ironic art smock by Balenciaga le dix, imitation pants by Cacharel and stand-up comedy classes.

The only way we could repay her support, kindness and generosity was a meal of our famous Duck à la Solange.

 

Duck à la Solange_1

 

The 80s have had a strong impact on our lives, none more so than the delicacies of a kitsch kitchen. While I have always had a soft spot for the idea of Duck à l’orange, I hate orange in cooking. Enter, the sublimeness of SoKnow – crispy skin duck with Grand Marnier and sour cherry glaze to dial back the overpowering orange flavour, leaving you with a gloriously rich, tangy citrus to cut through the duck.

Enjoy!

Oh, and thank you for reading – you’re the best and you’re beautiful, but not as good or as beautiful as us. Obviously.

 

Duck à la Solange_2

 

Duck à la Solange
Serves: 2.

Ingredients
2 duck breasts
1 tsp salt
1 sprig rosemary, finely chopped
2 tbsp unsalted butter
1 cup pitted cherries
freshly ground black pepper, to taste
30ml Grand Marnier
½ cup chicken stock
1 tsp cornflour

Method
Score the skin of each duck breast with diagonal lines, cutting into the fat but not into the flesh and rub with the salt and chopped rosemary.

On a medium hot pan, seal the skin side of the duck breasts for about 10 minutes, skimming the fat if it gets too excessive. Once the skin has crisped, turn the breast over and seal on the other side. Cook the breasts for a total of about 20 minutes, turning for a few minutes to seal the remaining sides. Remove from the pan and leave to rest in a warm place for about 15 minutes.

Add the butter to the dark fat and cook to a nut brown before adding the cherries and a good whack of pepper. Deglaze the pan with the Grand Marnier and then add the stock and cornflour, increasing the temperature until the sauce has reduced down to a syrupy glaze.

Serve the duck on crispy fried potatoes or fried broccolini, doused in the cherry-citrus glaze.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.