Sour Cherry Clafoutis Food

SOUR CHERRY CLAFOUTIS

Steps:

• Make the crusts: Beat butter and confectioners' sugar with a mixer on medium speed until smooth. Add yolk, and mix until combined. Add flour and 1/2 teaspoon coarse salt; mix until just combined. Press dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
• Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears. Trim excess dough flush with edges of rings using a knife. Prick bottoms of tart shells all over with a fork, and refrigerate until firm, about 1 hour. Meanwhile, preheat oven to 325 degrees.
• Bake until pale gold, pressing down dough if puffing, about 20 minutes. Let cool.
• Make the filling: Raise oven temperature to 375 degrees. Gently whisk together eggs, creme fraiche, granulated sugar, vanilla, and a pinch of table salt. Divide mixture evenly among tart shells, and carefully drop cherry halves, cut sides down, into each. Transfer to oven, and bake until just set, 17 to 19 minutes. Let cool.

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.

JULIA CHILD'S CHERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F.
• Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
• Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
• Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don't turn the oven off, yet).
• Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
• Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
• Sprinkle with powdered sugar and serve warm.
• Servings: 6-8 for dessert, 4 for breakfast.

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.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375°F. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.
• Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
• Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

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.