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The University of Regina Magazinevolume 22, no. 1 spring 2010 Celebrated actor and singer among
 

Summary: The University of Regina Magazinevolume 22, no. 1 spring 2010
Celebrated actor and singer among
a trio of honorary degree recipients
The charitable
Dr. Tom Jackson
Prairie Berry Clafoutis
Saskatoon berries are the hands-down culinary emblem of
Saskatchewan, but increasingly the province's chefs are using the new
Saskatchewan cherry when a local berry is called for. This recipe makes
use of both. In France, clafoutis (cla-foo-tee) is traditionally made with
cherries and served for breakfast or brunch.
2 tbsp. butter
2 cups mixed Saskatchewan berries, fresh or frozen (raspberries,
strawberries, blueberries, cherries and, of course, saskatoons)
1 tbsp. flour
3 eggs
3 tbsp. sugar
1 cup milk
1/2 tsp. vanilla
1/4 tsp. salt

  

Source: Argerami, Martin - Department of Mathematics and Statistics, University of Regina

 

Collections: Mathematics