Professor Butter Beard and Whipple’s “View of the Moon”
“The moon is a loyal companion. It never leaves. It’s always there, watching, steadfast, knowing us in our light and dark moments, changing forever just as we do. Every day it’s a different version of itself. Sometimes weak and wan, sometimes strong and full of light. The moon understands what it means to be human. Uncertain. Alone. Cratered by imperfections.” ― Tahereh Mafi, Shatter Me
When the moon is full, my entire soul experiences it. Always has. I was born under a full moon, and I am told I entered with an impressive howl. Like clockwork, for the four days prior and exploding as the mature moon rises, my curls and beard grow a little faster, I crave a ribeye steak (rare), my baking spices take a wicked turn towards the bold, emotions are on overdrive and my verbal editing process disappears like the whistling wind. But I can’t look away. Nellie and I both make sure we soak up as much light and energy as the moon goddess will mysteriously offer.
In 1840, Edgar Allan Poe wrote a brief essay about a new photographic invention called the daguerreotype. The daguerreotype process, named for its French inventor, Louis Jacques Mandé Daguerre, was one of the first forms of photography and it spun the scientific world with its perfect accuracy and documentary potential. Images were exposed in-camera on sensitized metal plates coated with a thin layer of highly polished silver, then developed, fixed, and mounted in protective cases. Since no negatives were used, daguerreotypes were one-of-a-kind images. Given Poe’s fascination with the mysterious and horrific, it was surprising to his readers to find him praising the discovery stating, “For, in truth, the Daguerreotyped plate is infinitely (we use the term advisedly) more accurate in its representation than any painting by human hands.”
I am sharing a daguerreotype of the moon taken in 1852 by John Adams Whipple, an American pioneer of astronomical and night photography. Whipple, working with George Phillips Bond, the director of Harvard College Observatory, endeavored (and eventually succeeded) in creating lunar daguerreotypes of a quality never seen before. By pairing a camera with Harvard’s Great Refractor Telescope (the world’s largest at the time), they were able to produce award-winning photographs of the moon that are remarkable for their close perspective, clarity of detail, and sheer beauty. Just as photographs would be used to visually map the American frontier to encourage “go west, young man,” photographs like this one inspired more accurate maps of the lunar surface and the growing desire to step foot on the moon.
My Dark Cherry Clafoutis (just a fun word to say!) was brought to mind and into my kitchen by this month’s super charged full moon. Its golden custard surface is cratered with pockets of sweet dark cherries which had been pitted and tossed with a bit of crunchy sugar and a surprising dash of chili powder. Be careful after you return for a second slice. You may develop a moon craving and a few more hairs on your cheek.
Sweet Dark Cherry Clafoutis
Use a 7-cup baking dish. Serves 6-8 (or 2!)
Ingredients:
1 ½ cups heavy cream
½ cup all-purpose flour
1/3 cup granulated sugar (plus 2 Tbsp to mix with the pitted cherries)
3 large eggs, room temperature
1 tsp vanilla paste
1/2 tsp kosher salt
¼ tsp freshly grated nutmeg
3 cups pitted dark cherries
Dash of chili powder
Dusting of confectioner’s sugar to finish
1) Preheat the oven to 350 degrees.
2) Lightly spray your chosen baking dish with cooking spray.
3) In a large bowl, gently whisk (you are going for minimal air bubbles) the cream, flour, 1/3 cup of sugar, eggs, vanilla paste, salt and nutmeg. Let this mixture stand for ten minutes to release any created air bubbles.
4) Pour some of the custard batter into the prepared pan to ¼ inch. Set aside the remaining batter.
5) Bake for ten minutes.
6) While the clafoutis completes its first bake, toss the pitted cherries with the 2 Tbsp sugar and the dash of chili powder.
7) Remove the pan from the oven. Scatter the cherries over the top. Gently stir the remaining custard batter and pour over the cherries.
8) Return the pan to the oven and bake for an additional thirty minutes until the custard is set in the center. Remove from the oven and let cool on a wire rack for at least twenty minutes before serving. If desired, dust the clafoutis with confectioner’s sugar before serving.
“John A. Whipple and the Daguerrean Art,” "Photographic Art-Journal" magazine (New York, NY), August 1851. Pages 94-95.
