Saturday, July 4, 2015

It's as American as Blueberry...Clafouti? #Recipe @Peg Cochran

Yesterday Sheila brought you something RED--her strawberry tart.  Today I'm bringing you something BLUE with blueberry clafouti and tomorrow...we have a guest and maybe she will be bringing something WHITE?  Tune in to find out!

It's the 4th of July, Independence Day, and you're probably wondering why I'm posting a French recipe. I'm sure you know the French were instrumental in helping us win the Revolutionary War or the War for Independence.  So it only seemed right...plus they gave us the Statue of Liberty.  What more could you ask for?

I once made blueberry clafouti to take to a party given by some French friends in NYC.  They all but burst out laughing at the concept of blueberries in a clafouti--traditionally you would make it with cherries.  But Julia (Julia Child of course--although I've never met her I've always been on a first name basis with her since her cookbooks taught me how to cook) includes a recipe for blueberry clafouti (as a variation of the traditional cherry clafouti) in her Mastering the Art of French Cooking.  That's good enough for me!  Plus it's delicious and so simple--sort of like making a pancake batter and pouring it over fresh fruit and baking it.

The recipe calls for mixing this in a blender but I'm assuming that back in 1961 (when the first edition came out ) few people had a Cuisinart in their homes--which is what I used for mixing this up.

Ingredients

3 cups washed blueberries
1/3 cup granulated sugar
3 eggs
1 TB vanilla extract
1/8 tsp salt
1 1/4 cups sifted flour (if you're using blueberries--cherries call for only 2/3 cup)
1 1/4 cups of milk or 1 cup milk and 1/4 cup brandy or cognac


Place the ingredients above in a blender or food processor and whir until blended.

Pour 1/4 inch layer of batter in your 7 to 8 cup baking dish or pie plate.  Place in pre-heated 350 degree oven for a few minutes until batter sets on the bottom.  Remove from oven.

Spread blueberries over the top of the batter and sprinkle with 1/3 cup (more) sugar.  Pour on remainder of batter and return to oven for approximately an hour--until a knife plunged into the center comes out clean.  (My oven runs hot and it took only 45 minutes so check often!)  Sprinkle with powdered sugar before serving.  The clafouti is best served warm.


Love the colors of fresh blueberries!



Simple ingredients

 
Place a 1/4 inch batter on bottom of baking dish and bake until a film forms


Place berries on top of pre-set batter and sprinkle with sugar


Pour remaining batter over fruit and place in oven. Drink in delicious smells!

   





Bon Appetit as Julia would say!

Have you subscribed to my newsletter?  Next week I am offering subscribers a peek at the first chapter of Berried Secrets, the first book in my Cranberry Cove series!  You can join by going to my web site.  AND be sure to join me on Facebook because I will also be giving away an advance reader copy of the book along with some other wonderful goodies!  Berried Secrets will be out on August 4 but you can pre-order now!





17 comments:

  1. Sounds delicious! Thanks for sharing! Looking forward to Berried Secrets!

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    1. It was yummy! The blueberries are so good right now--and inexpensive which is great since the price for cherries seems to have gone up overnight.

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  2. It looks delicious! Thank you for sharing the recipe.

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    1. It is delicious! Hubby has taken a HUGE bite out of it already!

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  3. I love blueberries and this looks simple and delish. Happy fourth everyone!

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    1. It's so easy to make and you can use other fruit if you like.

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  4. Dear Julia! (Is it any accident my daughter is named Julia?) Clafouti is so delightfully simple, and of course must be eaten quickly. C'mon, local blueberries--ripen already!

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  5. Oh, yum! This is right up my alley, Peg!

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  6. Peg - I love your story of shocking your French friends by daring to use American blueberries for a clafouti. A fun post for our US Independence Day, and a lovely, rustic dessert recipe for summertime eating. Happy Fourth to you and your family and to everyone. May you all have a delicious holiday weekend... xoxo ~ Cleo

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    1. And a happy holiday to you, too, Cleo!

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  7. I tried making a cherry clafouti once. It was OK. Your version looks much more appealing. I'm tempted to try again.

    In your instructions you say: "Place the ingredients above in a blender or food processor and whir until blended." Although you don't say it, I think it is safe to assume that the blueberries are not included in this blending.

    Happy 4th to all

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    1. Oops, you're absolutely right, Libby! Don't add the blueberries to the batter!

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  8. Happy 4th, Peg! This recipe is really worth of a celebration.

    Hugs.

    MJ

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  9. This looks so good! Now I sure wish I had bought blueberries when I was in town. Happy 4th of July!

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