Dutch Oven Cherry Clafouti Food

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
• Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
• Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
• Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
• Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.

CHEF JOHN'S CHERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
• Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
• Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
• Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
• Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
• Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.

DUTCH OVEN CHERRY CLAFOUTIS

Steps:

• Heat an oven to 400°F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
• Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
• In a large mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla, and flour and whisk to combine. Pour the batter over the cherries.
• To bake in the oven: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• To bake outdoors: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2 inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• Cool for 30 minutes before removing from the Dutch oven, slicing and serving.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
• Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
• Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
• Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.

CHERRY CLAFOUTIS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pit the cherries by placing them on top of an empty glass bottle, one at a time. Using a chopstick, push through the cherry to remove the pit. Set aside.
• In a medium bowl, mix together the flour, sugar, and salt. Add the eggs and stir well to combine. Add the half-and-half and vanilla and whisk until smooth.
• Melt the butter in an 8-inch (20 cm) cast-iron skillet over medium heat. Once the butter has melted, remove the pan from the heat.
• Spread the cherries evenly in the pan. Pour the batter over the cherries.
• Bake for 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
• Dust the powdered sugar on top.
• Enjoy!

FRESH CHERRY CLAFOUTI

Steps:

• Pre-heat oven to 400°F.
• Coat 10-inch Clafouti Dish with food spray.
• Place cherries in a bowl with 3-tablespoons Brandy, lemon zest and toss cherries. Cover with plastic and chill for 1 hour. Drain cherries reserving excess cherry juice.
• Use a mixer with a paddle, combine eggs, butter, brown sugar and remaining brandy. Beat until smooth; about 2-3 minutes.
• Add heavy cream, 2 tablespoons cherry juice, vanilla extract and beat until batter is smooth. Remove paddle from mixer and fold in flour by hand, stir until batter is smooth.
• Place cherries into Clafouti Dish and cover with batter.
• Place dish on a sheet pan, reduce oven to 375 F and bake for 10- minutes. Remove from oven and pour remaining cherry juice over Clafouti.
• Reduce oven to 350 F and bake for about 35-minutes.
• Insert a knife into center to insure Clafouti is baked. Cool for 20-minutes before serving.
• Garnish Cherry Clafouti with confectioners' sugar and warm Fresh Cherry Sauce.

SWEET-CHERRY CLAFOUTI

Steps:

• Using electric mixer, beat 2 tablespoons sugar, mascarpone, 1/4 cup whipping cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.
• Preheat oven to 375°F. Generously butter 10-inch glass pie dish; sprinkle with 1 tablespoon sugar to coat. Arrange cherries in single layer in dish. Place eggs and 3/4 cup sugar in large bowl. Scrape in seeds from vanilla bean; discard bean. Whisk until blended and frothy. Whisk in 3/4 cup sour cream, milk, remaining 1/4 cup cream, and 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar. Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve directly from dish either warm or at room temperature with mascarpone topping.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 425 degrees F
• Wash the cherries, remove the stems and pits.
• In your food processor or blender place all the batter ingredients. Process till completely smooth, then let it rest while you prepare the fruit.
• In a large, heavy nonstick ovenproof skillet melt the butter over medium heat. Make sure you cover the bottom and sides of the pan with the melted butter.
• When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter.
• Then sprinkle the cherries with 2 tablespoons sugar and cook until the sugar has dissolved and turns into a syrup.
• Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.
• Do not open the oven door until the end of the baking time or it may collapse.
• Dust with icing sugar and serve immediately.