Blueberry Ginger Blender Clafouti And Variations Food

BLUEBERRY CLAFOUTI

Steps:

• Preheat6 the oven to 375°. In a medium size bowl, combine the blueberries with 2 tbsp of the granulated sugar and let stand while preparing the batter.
• In a food processor or blender, whirl the remaining granulated sugar, milk, flour, eggs, orange rind, vanilla and cinnamon for 30 seconds or until smooth. Or put all the ingredients in a medium-size bowl and stir until just blended.
• Lightly grease a 9-in pie plate and arrange the blueberries on the bottom. Spread the batter evenly over the blueberries and bake for 35-40 or until puffed and lightly golden. Sprinkle with confectioners sugar.
• Serves 4-6.

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 425 degrees.
• Place the milk, eggs, flour, half a cup of the sugar and the cinnamon in a blender or a food processor. Process until well mixed.
• Place the butter in a heavy nine-inch ovenproof skillet or a heatproof baking dish. Place it on the stove over low heat to melt the butter and warm the pan. Remove it from the heat.
• Spoon a little of the batter into the pan, swirling it to coat the bottom. Scatter one-and-a-third cups of the blueberries over the bottom of the pan and dust them with a tablespoon of the remaining sugar. Pour the remaining batter over them; place the pan in the oven and bake for about 30 minutes, until puffed and browned.
• While the clafouti is baking, stir the yogurt and mix in the remaining blueberries. Dust the finished clafouti with the remaining sugar and serve with the yogurt on the side.

BLUEBERRY-GINGER CLAFOUTIS

Steps:

• Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
• Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.
• In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
• Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set - it should jiggle slightly in the center - about 15 to 17 minutes.
• Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
• Dust the top of the clafoutis with confectioners' sugar to taste and serve warm or at room temperature.

VERY BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.