Cranberry Clafouti Food

CRANBERRY CLAFOUTI

Steps:

• Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) using a pastry brush; sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, the flour, and salt into a large bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest.
• Scatter cranberries into dish; pour batter over top. Bake until puffed, slightly set, and brown around edges, 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).
• Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
• Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
• Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

PLUM CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
• In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter.
• Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set.
• Sprinkle with the orange zest and serve hot or warm.

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F.
• Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
• In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
• Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
• Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.

RASPBERRY CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
• To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
• Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
• Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.

RASPBERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
• Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
• Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.

CRANBERRY CLAFOUTIS

Steps:

• Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Pulse until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature, 30 minutes.
• Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F.
• Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter. Sprinkle the remaining 3 tablespoons turbinado sugar on top. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar.

CRANBERRY CLAFOUTIS

Steps:

• Preheat oven to 400° F. Toss cranberries with 1/4 cup sugar. Pour ½ cup of cranberries into 8 ramekins and place on a baking sheet.
• In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30 to 40 minutes, until top of gratin is an even golden brown colour.
• Serve clafoutis warm, brushed with apricot jam.

CRANBERRY CLAFOUTI

Steps:

• Preheat oven to 400°F Toss cranberries with 1/4 cup sugar. Pour 1/2 cup of cranberries into 8 ramekins and place on a baking sheet.
• In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30 to 40 minutes, until top of gratin is an even golden brown colour.
• Serve clafoutis warm, brushed with apricot jam.

CRANBERRY CLAFOUTI

Steps:

• Preheat oven to 425 degrees F. Butter six 3-4-inch quiche or au gratin dishes.
• In a medium saucepan, combine milk, granulated sugar, vanilla bean, and salt. Place over medium heat and stir until sugar has dissolved (just under a boil.).
• While milk mixture is heating, break 2 eggs into a heatproof mixing bowl and whisk till there are no lumps. Add remaining eggs and whisk smooth.
• Remove saucepan from heat. Gradually temper the hot mixture into the eggs; that is, spoon the hot milk mixture into the eggs a small amount at a time, mixing well after each addition until both mixtures are roughly the same temperature. Then combine the two mixtures and stir until a uniform color is achieved. Whisk in the flour.
• Pour batter into the prepared quiche dishes and distribute the cranberries evenly on top. Pour about 2 inches of hot water into a large baking pan.
• Place filled dishes into water and bake in preheated oven until just set in the middle and slightly puffed out about 30-35 minutes. Remove baking pan from oven and remove clafoutis from pan.
• To Serve: Sprinkle powdered sugar on each clafouti and serve warm.

CRANBERRY PEAR CLAFOUTI

Steps:

• Preheat oven to 375. Butter a 9 inch glass pie plate.
• In a medium bowl, whisk together eggs and sugar till lightly colored.
• Whisk in the flour and half and half. Stir in the melted butter.
• Pour the mixture into the prepared pie plate.
• Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries.
• If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well).
• Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
• Cool slightly and serve.
• (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).

CRANBERRY CLAFOUTIS

Steps:

• Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
• Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
• Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess -- just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it.
• Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature.

CRANBERRY CLAFOUTI CUPS

Steps:

• Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish.
• In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes.
• Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed until smooth. Stir in the reduced cranberry liquid.
• Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.

CRANBERRY CLAFOUTI

Steps:

• Preheat the oven to 425°F. Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size. Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.
• Beat the egg well, then add the remaining sugar; beat until smooth. Add the flour and beat again until smooth. Add the half-and-half and salt and whisk once more until smooth.
• Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (it's very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them. Put the cranberry mixture in the bottom of the dish and pour the batter over it.
• Bake for 20 to 30 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it and serve warm or at room temperature.

CRANBERRY CINNAMON CLAFOUTIS

Steps:

• Preheat oven to 400°F with rack in upper third. Butter a 9-inch shallow baking dish.
• Briskly simmer cranberries, Port, whiskey, and cinnamon in a small heavy saucepan, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes. Pour into baking dish.
• Blend together eggs, milk, butter, sugar, flour, vanilla, and salt in a blender and pour over cranberries, then sprinkle with cinnamon sugar. Bake until slightly puffed and set in center, about 35 minutes. Cool clafoutis briefly on a rack.

STRAWBERRY CLAFOUTI

Steps:

• Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.
• Rinse the strawberries, leaving them a little wet.
• Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.
• Sift the flour, salt and the remaining sugar into a mixing bowl.
• Make a well in the middle and pour in the beaten eggs.
• Mix well, drawing in the flour from the sides.
• Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).
• Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180°C/350°F for about 35 minutes until lightly browned and puffed up.
• Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.
• Serve plain or with some lightly sweetened whipped cream if you're feeling decadent.