Showing posts with label clafouti. Show all posts
Showing posts with label clafouti. Show all posts

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 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.


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!

Saturday, August 7, 2010

Fig & Blueberry Clafouti

I don't usually find fresh figs where I live. They're so sweet -- what a treat! I love this week's recipe, but first --

Congratulations to Cleo on the releaseRoast Mortem of her new book Roast Mortem!

The national bestselling author brews up another mystery-and this time, it's New York's Bravest that get burned.

For online ordering, just click here!

I feel so Ina Garten today. This is the kind of simple recipe she would serve to guests at an outdoor dinner party, surrounded by fields, flowers, and candles. Rustic, yet elegant.

Sophisticated flavors, perfect for impressing foodie friends, or a future mother-in-law. Shh, we won't tell how easy this is!

The last clafouti I made was a huge disappointment. Usually made with cherries, a clafouti is baked with sort of a custard/pancake batter. So this time around, I searched for alternatives and based this recipe on one from The Best of Gourmet 1988. Specifically, I was inspired by the use of ground almonds as a substitute for most of the flour. The resulting dish almost melts in your mouth.

Fig & Blueberry Clafouti

9 fresh figs
1/2 cup blueberries

1/4 cup blanched almonds
1/3 cup sugar
2 tablespoons flour
dash of salt
2 eggs
3/4 cup milk (I used nonfat)
splash of orange liquor (1/2 teaspoon-ish)

1 tablespoon butter
2 tablespoons sugar

1. Preheat the oven to 400.

2. Slice the figs lengthwise and arrange in a baking dish or pie pan. Scatter the blueberries in between the figs.

3. In a food processor, pulse the almonds until fine. Add the sugar, flour, salt, and whirl. Add the two eggs and the milk, and whirl into a batter. Pour over the fruit.

4. Cut the butter into tiny bits and scatter over top of the batter. Sprinkle with the two remaining tablespoons of sugar.

5. Bake for 35 minutes, or until golden in color and set. Cool briefly, but serve warm. You can serve it plain, with a scoop of vanilla ice cream, or with a dollop of whipped cream.