Quick Easy Elegant Clafoutis Carrie Sheridan Food

THE BBC'S BERRIES AND ALMOND CLAFOUTIS -- CARRIE SHERIDAN

Steps:

• Heat the oven to 350 degrees.
• Butter a 9-inch ovenproof dish and scatter the berries over the dish.
• Blend all the ingredients in a blender (or whisk them well) until smooth and pout the batter over the berries.
• Bake for 20-25 minutes until the pudding-custard has risen and turned a light golden brown.
• Best served just warm -- or refrigerated and then reheated the next day.
• Serves 4-6 -- .

BERRY CLAFOUTIS WITH GROUND ALMONDS -- CARRIE SHERIDAN

Steps:

• Preheat oven to 350 degrees.
• butter 4 shallow 1-cup ovenproof dishes or 1 9-inch dish.
• Divide the blueberries and raspberries between the dishes.
• In a bowl, whisk the eggs to blend well and add milk until well-combined. Then whisk in the ground almonds, flour and 1/3 cup of the sugar.
• Pour this batter over the berries and then dot with the butter, sprinking with the remaining sugar.
• Place in the oven and bake for 30-35 minutes , until puffed and golden but still a little creamy --
• this is best served as just warm -- or refrigerated and reheated the next day -- .

CLAFOUTIS WITH KIRSCH -- CARRIE SHERIDAN

Steps:

• Heat oven to 425 degrees.
• Butter a 9-inch cast iron pan or a ceramic pan or cake pan.
• Beat the eggs until completely blended.
• Combine the milk, kirsch, vanilla and add to the well-beaten eggs.
• Combine the flour, sugar and salt well.
• Add the flour mixture to the egg-milk mixture and blend well, but not very long.
• All of this can be done in steps in a blender.
• Pour the batter into the buttered skillet or dish, distribute the cherries or fruit evenly over the top.
• Bake until a skewer comes out clean and a golden crust has formed on the top and bottom of the clafoutis, about 30 minutes. A thermometer inserted in the middle should register 160 degrees.
• Dust with powdered sugar just before serving -- Best served just warm.
• Can be refrigerated and served cold OR re-warmed -- even a day later.

EASY ELEGANT FRENCH 4-ONION SOUP

Steps:

• Peel and slice onions very thin and add sliced leek, finely chopped shallots and chopped scallions.
• Melt butter on medium heat in a 4 quart pot.
• Add all 4 types of onions and cook over medium-low heat, stirring occasionally, until caramelized ~ about 25-40 minutes minutes.
• Bring 8 cups water to boil.
• Add Knorr bouillon OR organic beef broth [vegans could substitute MORGA vegetable broth] to dissolve.
• Add beef broth all at once to onions.
• Add wine and heat just to boiling.
• Toast french bread.
• Grate gruyere cheese (or use Sargento grated cheese ~ swiss or Monterey jack are best).
• Pour very hot soup into bowls and sprinkle grated cheese on top.
• If desired, put ovenproof crocks or stainless steel container under the broiler to melt the grated cheese --
• Serve with piece of toasted bread.
• This would be very good chilled in the summer, too.

QUICK, EASY, ELEGANT CLAFOUTIS -- CARRIE SHERIDAN

Steps:

• Preheat oven to 375 degrees.
• Butter a shallow baking dish or pie pan, preferably ceramic.
• Arrange fruit (you can use anything but cut in small pieces).
• Add almonds.
• Whisk together the eggs, salt and only 1/2 cup of the sugar until thoroughly blended.
• Whisk the flour into the egg mixture.
• Add the milk and blend thoroughly (can use a blender at each stage).
• DO NOT OVERBEAT - keep it tender.
• Pour the egg, milk, flour mixture over the fruit.
• Sprinkle 1/4 cup sugar over the top and dot with butter.
• Bake for 30 minutes, until golden.
• To test if done, a thermometer should register 160 degrees when inserted.
• Clafoutis is best served just warm.