This recipe has an interesting (to me) backstory. Years back, I had come into possession of some random issues of Home & Garden magazine, which I mostly looked at for the photos of unattainably beautiful and enormous gardens. One of them, though – I believe the November 1992 issue – had a story about going out to pick fresh cranberries in Maine and bringing them home to make clafoutis for breakfast. The recipe seemed simple (minus the fresh-picked cranberries – not so common out here), so I tried it, and it became a solid staple in our breakfast repertoire. I barely noticed the author of the article.
Much later, my father was reading Jim Harrison’s remarkable book The Raw and the Cooked, and noticed that he was constantly singing the praises of someone named John Thorne, calling him the finest food writer in America. That’s interesting, we thought, we’ve never heard of him. So when I happened across one of his books (Pot on the Fire) I snapped it up, and I found his website and went through it. He is indeed an amazing food writer – I have since subscribed to his newsletter and bought my father every single one of his books. And I discovered that in one of his earlier books, there’s a recipe for a cranberry clafoutis. The very same one that we’ve been making all these years! So I am very happy to attribute this recipe, correctly, to John Thorne and his wife, Matt Lewis Thorne. I don’t remember if the Grand Marnier is my own idea or not. Probably not. Continue reading