Ace Food Desk says here’s todays food recipe with Kindness & Love xx A&M

Socca with Cherries and Feta

Celebrating cherry season, would you like to try something different?By Dorothy’s New Vintage Kitchen on 14 July 2026

The cherries are delicious as well, and I was going to make my annual cherry clafoutis, that lovely eggy French oven-baked pancake that is sort of a breakfast or sort of a dessert. The baking dish I often make my clafoutis in is also the same one in which I make my chickpea flatbread, socca, so I got the idea to mix the two recipes. I’d never heard of a sweet socca, but since everyone in the family loves the flavor of the chickpea pancake, it was worth a try.

Let’s try something different

• ¾ cup chickpea flour
• 1 cup ice water
• Pinch of salt
• 1 tbsp. honey
• Seeds from one vanilla bean or tsp. extract or paste
• ¼ tsp. almond extract
• Pinch of cinnamon
• 1 cup pitted cherries
• 2 oz. Greek or vegan feta (optional)

Preheat oven to 450 F. (230 C.) degrees and place a shallow, heavy cast-iron or ceramic frying pan or baking dish on the middle rack to preheat along with the oven. I used my trusty enameled cast-iron shallow baking dish sized 11-inches X 8.5 inches (27 cm X 21 cm).

Mix together the flour, water, salt, honey, vanilla, extract, and cinnamon. The batter will be very thin. Let this sit while the oven heats, it will thicken as it sets. You will want that pan screaming hot.

When cool, remove the pan from the oven and brush in a tablespoon of olive oil. Pour the batter in; it will immediately begin to sizzle and set around the edges. Dot the top with the cherries and the feta and return to the oven. Set your timer for 25 minutes. It should be set with the cheese and edges browning.

Once ready, let cool for a couple minute, then remove from the pan and cut into desired pieces, usually four to six, and serve warm.

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