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Clafoutis is a French dessert from the Limousin region of France.The dish’s name derives from Occitan clafotís, from the verb clafir, meaning “to fill”. Traditionally, black cherries are arranged in a buttered dish and covered with a thick flan-like batter. After baking , the clafoutis is dusted with powdered sugar and is best served cold, sometimes with cream.
There are numerous variations of clafoutis that use other summer fruits, including red cherries, plums, prunes, peaches, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.
Ingredients:
21 ounces cherries
1 Tablespoon unsalted butter
1/4 cup confectioner’s sugar
2 Tablespoons Kirsch
4 eggs
1/2 cup sugar
1 cup all purpose flour
pinch of salt
1 teaspoon vanilla extract
3/4 cup milk or cream
1/8 cup melted butter
grated zest of one lemon
Directions:
Preheat the oven at 350°F.
Pitting the cherries. If a cherry pitter is not available, it’s easier and quicker to do this by hand, but you can also use this trick: Remove the stems, and then place the cherry on the opening of a bottle. The opening must be smaller than the cherry so that the cherry does not fall through.A wine bottle works perfectly for this purpose . Using a chopstick, press through the cherry, allowing the pit fall into the bottle.
In a large bowl, mix the cherries with the kirsch and confectioner’s sugar and set aside for 1 to 2 hours, at room temperature. Note: if canned cherries are being used, drain them before adding the kirsch and confectioner’s sugar or a soggy cake will be the result.
Use the butter to grease a round or oval baking dish. Sprinkle a generous tablespoon of sugar into the greased pan, and carefully rotate the baking dish so that the sugar is distributed evenly, even on the edges. Add the pitted cherries to the baking dish.
Sift flour into a bowl. Add sugar and slowly whisk in the milk until well-blended. Add the eggs, vanilla extract, almond extract and lemon zest and whisk until well blended and smooth.
Pour the egg mixture evenly over the cherries and bake for 45 minutes until golden brown. Remove from the oven and allow the to cool. Sprinkle with powdered sugar and serve.
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The Blizzard of 2016 is upon us!
Well, when Mother Nature gives you snow, I think it’s a “must” that you at least make one batch of snow ice cream.
My Grand had a recipe for snow ice cream, it was pure simple and sweet. In my version it is a bit more for adults using home made eggnog and left over “whiskified” cherries I made last spring from the Cherry Bounce recipe found at Outlander Kitchen.
If you have never made snow ice cream before, it literally could not be any easier. All you need for the base recipe are some simple ingredients that you already have on hand in your pantry and 5 minutes.
I have also included the recipe for the Eggnog and the Eggnog Snow Ice Cream.
Enjoy!
This 5-minute recipe for homemade snow ice cream is a sweet way to celebrate a snow day!
Serves 2 to 4
Ingredients:
1 cup milk (any kind)
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt
8 cups clean snow* or shaved ice (more or less depending on the density of the snow)
Directions:
In a large bowl, whisk milk, sugar, vanilla and salt together until combined. Go scoop up some fresh (clean!) snow, and immediately stir it into the milk mixture until you reach your desired consistency. Top with sprinkles or other ice cream toppings if desired.
The ice cream should be fluffy and not runny, but it melts quickly, so dive in right away!
*Consume fresh snow at your own risk.
Serves 8
Ingredients:
1 gallon fresh snow or shaved ice
1 cup white sugar
1 Tablespoon vanilla extract
1/2 cup home made eggnog (Recipe Follows)
1 1/2 cups whole milk, or till desired consistency is reached
1 cup Cherry Bounce Cherries**
Directions:
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Top with Cherry Bounce Cherries and serve at once.
Makes 6 to 7 Cups
Ingredients:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon, or rum, cognac, or a mix (optional)
1 teaspoon freshly grated nutmeg
4 egg whites***
Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook’s Notes:
*Consume fresh snow at your own risk.
**Frozen dark cherries macerated in a simple syrup can be used instead of cherry bounce cherries.
***The home made eggnog recipe CONTAINS RAW EGGS It is suggested that you proceed with caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
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