Honey Crisp Apple Clafouti Food

APPLE CLAFOUTI

Steps:

• Preheat the oven to 400 degrees F.
• Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.
• Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.
• Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.
• Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.
• Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans.
• To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa.

MAPLE-APPLE CLAFOUTI

Steps:

• Preheat oven to 375°. Toss apples with lemon juice; place in a greased 2-qt. baking dish. In a large bowl, whisk eggs, milk, syrup and vanilla until combined. In another bowl, combine flour, cinnamon and salt; add to egg mixture. Pour batter over apples., Bake until puffed and lightly browned, 40-50 minutes. Serve warm, or cool on a wire rack. If desired, serve with additional maple syrup.

APPLE CLAFOUTI

Steps:

• Preheat the oven to 450 degrees.
• Combine flour, salt, eggs, milk and cold water in a bowl, beat until smooth.
• Peel, core and thinly slice apples.
• Add the apples, sugar to the batter.
• Put the batter in the refrigerator at least 1/2 hour.
• You can leave the batter overnight cover tightly in the refrigerator.
• If the batter is to thick add cold water to thin the batter out.
• Place 2 tablespoons of the oil in a 9-inch deep pie plate.
• Place the pie plate in the oven for 5 minutes until very hot.
• Pull the oven shelf with pie plate on toward you.
• Pour the batter quickly into the hot fat.
• Push back the shelf close oven door as soon as possible.
• Bake for 30 to 40 minutes or until golden brown.
• Enjoy.

FRENCH APPLE CLAFOUTI

Steps:

• Preheat oven to 350 degrees; butter a 9x9 pan or 9" pie pan with softened butter.
• In a large bow; whisk together, milk,cream,flour,eggs,sugar vanilla,lemon zest,cinnamon and salt until it forms a smooth thin batter.
• Spread 3/4 of the batter onto the botom of the prepared baking dish and bake for 3-4 min., watch the batter closely and remove before it cooks through. It should just (JUST) start to thicken, when it is set, remove from oven.
• Transfer dish to a heatproof surface and arrange apples in a fan pattern over hot batter.
• Pour remaining batter over apples; bake 35-40 minutes longer, until knife inserted comes out clean.
• Sprinkle powdered sugar over finished clafouti, serve warm.

HONEY CRISP APPLE CLAFOUTI

Steps:

• 1. Preheat oven to 350 for glass (& 375 for other pan types). Very important: Put the following ingredients into a blender OR use a large, very deep mixing bowl (if you don't, this recipe splatters all over---especially if using a hand-held mixer!): eggs, milk, whipping cream, 6 TB of the butter, vanilla, cinnamon, flour, & 1 1/4 cups of the sugar. Mix until smooth (blender or mixer) & set aside.
• 2. Grease with butter or spray with olive oil a 10-inch pie plate or a 11 x 7 rectangular pan ( I use glass, & it works great & looks pretty!) Place it on a cookie sheet in the oven to heat.
• 3. Meanwhile, melt 4 TB butter in a large skillet over medium-high heat. Add the sliced, peeled Honey Crisp apples, 3/4 cup sugar, & 4 TB brandy (or brandy extract; if you are concerned about using brandy, the liquor will cook out), stirring often & cooking for 5-7 minutes. The aroma is wonderful, & the apples will produce the best juice, which will be used later :) The sugar, butter, & brandy will glaze the apples beautifully.
• 4. Remove the pie plate or rectangular pan from the oven carefully to a flat surface. Immediately pour half of the batter into it. Using a slotted spoon or fork (or both!), place the apple slices into the batter, working carefully to place them (to avoid splatters). As the slices sink into the batter, it's OK to add more right over the top, until most of the apple slices are sitting in or on the batter :) Save any leftover apple slices & the pan juices---you will use it later. Immediately pour the other half of the batter over the apple slices. Sprinkle the cinnamon sugar over the top, & feel free to add a few extra pats of butter, too, if you wish.
• 5. Bake until the clafouti is golden & set in the center (insert a toothpick; it should emerge clean), about 35-40 minutes or so if using a glass pan at 350, or 25-30 minutes if using a metal pan, etc. It will resemble a moist bread pudding in texture. For high altitude baking (I live at about 6000 feet), there is no need to add extra flour, but if you wish, you can add 2-3 extra TB.
• 6. Remember those wonderful remaining apple slices & that heavenly-smelling juice in the skillet? Place a few extra apple slices over the top of each piece, & drizzle the apple juice over that, followed by a drizzle of clover honey---& maybe a dollop of whipped cream! Enjoy :)
• 7. This recipe is also very good made with peaches (fresh, canned, or frozen) or Granny Smith apples.

HONEY APPLE CRISP

Steps:

• Put apples in a greased/buttered shallow pan or baking dish.
• Combine remaining ingredients and mix to a crumbly consistency - sprinkle crumb mix over apples.
• Bake at 375 degrees for approximately 30 minutes or until apples are tender.
• Serve warm with vanilla ice cream.

APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)

Steps:

• Sift flour, sugar and baking powder into a bowl.
• Make a well in the center of mixture and add the eggs, milk and vanilla extract.
• Mix in well to form a smooth batter.
• Add 4 TBS of the melted butter.
• Let batter stand for 30 minutes while preparing the fruit.
• Pre-heat the oven to 450°F.
• Butter an 8 inch round cake tin.
• Stir the fruit into the batter and pour into the tin.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the tin for 5 minutes, then turn out onto a wire rack.
• Serve warm, or cold.

APPLE CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan, baking dish or clafoutis dish.
• Peel, core and slice the apples into 16ths. Toss with the lemon juice in a large bowl.
• Heat the butter in a large, heavy skillet over medium-high heat. Add the apples to the skillet. Cook, stirring, until they begin to look translucent, about four minutes. Add the brown sugar and cinnamon. Stir together until the apples have softened slightly and begun to caramelize, six to eight minutes. Remove from the heat, and transfer to the baking dish.
• In a large bowl, whisk the eggs with the seeds from the vanilla bean or the vanilla extract. Add the sugar and salt, and whisk together. Slowly beat in the flour, then add the yogurt and milk. Whisk until thoroughly blended. Pour over the apples in the baking dish.
• Place in the oven, and bake 35 to 40 minutes until the top is browned and the clafoutis is firm and puffed. Check by pressing lightly on the middle. Remove from the oven and cool on a rack, or serve warm.