Thursday, August 27, 2015

Cherry Clafoutis

Cherry Clafoutis Recipe

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6
Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we've pitted the cherries first. You can leave them in if you want.
Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be.


  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of blanched slivered almonds
  • 3 eggs
  • 3/4 cup of sugar
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 cup of milk (2% or whole milk)
  • 3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting


1 Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
cherry-clafoutis-method-600-1 cherry-clafoutis-method-600-2
2 Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
3 Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.
cherry-clafoutis-method-600-3 cherry-clafoutis-method-600-4
4 Bake for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.
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Blender Cherry Clafoutis

Why, it’s clafoutis!
A traditional French dessert that’s a cross between a dutch baby (eggy pancake) and a cake. Plus, it’s fun to say and even more fun to eat. Bring it to a fancy schmancy dinner party to impress moms and cute boys alike. It puffs up all pretty in the oven and once out, sinks a bit in the middle, kinda like a delicious cherry flavored souffle. It’s yummy.
Oh, and wear your favorite apron while baking. Preferably striped. And preferably in heels.
Blender Clafoutis
adapted from Gourmet
serves 6-8
1 lb cherries, pitted
1/2 cup sugar
1 cup milk (I used almond milk)
4 T melted butter
1 vanilla bean, scraped
4 eggs
1/2 cup flour
1/4th tsp salt
Preheat oven to 400 degrees.
Spray a nine inch square pan with cooking spray and scatter your pitted cherries along the bottom. Place all other ingredients in a blender and process until smooth. Pour batter over cherries and bake for 40 minutes until golden brown. Let cool and sprinkle with powdered sugar.
Serve alone or with vanilla bean gelato.
50 minutes

Monday, August 24, 2015

French Desserts (Vegan Strawberry Galette, Vegan Crepes With Lemon Curd & Blueberries, Vegan Palmiers)

9 Vegan & Decadent French Desserts

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Vegan Strawberry Galette
Similar to a tart, a galette is a freeform round or flat cake made with flaky, pastry dough. And while they can be made either savory or sweet, we love this strawberry recipe from food blogger Drea of
2 1/3 cups AP Flour
2/3 cup Vegetable Shortening
1 heap tbsp Granulated Sugar
2 – 3 tsps Water
1 tsp Salt
zest of 1 Lemon (optional, but recommended)
Honey thinned with a splash of water
2 pounds of Strawberries (while you may not need this many, you may have tiny grabbing fingers)
3 heavy tbsp of Sugar
juice of one Lemon
pinch of Salt
1 tsp Vanilla Extract (optional, but recommended)

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Vegan Crepes With Lemon Curd & Blueberries
Crepes are so popular in France that there is a day that honors them. Every February 2, the French celebrate la Chandeleur, a holiday marking the end of the Christmas period, by eating crepes. Not to be left out, the U.S. has a “National Crepes Suzette Day” on May 6, but you can make any day a celebration with this recipe from Sarah McMinn, author of the ebook, In the Raw: Small Indulgences for The Sweet Life.
1 cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1 cup Non-dairy Milk (I used soy)
2 tbsp Canola Oil
2 tbsp Maple Syrup
1 tsp Vanilla or Almond Extract
1/2 cup cold Water
Oil for frying
1 cup of Lemon Curd
1 pint of Blueberries

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Vegan Palmiers
Who doesn’t love palmiers? These flaky, heart-shaped sugar cookies are simply adorable and delicious. Luckily, blogger Adrienne D. Capps has shared the secret of making these vegan darlings on her blog,
Ingredients:1 1/4 cup White Flour
1 tsp Salt
12 tbsp (6 oz) Soy-based or Plant Oil-based Butter
5 tbsp Ice Water
1 cup Sugar
2 tsp Cinnamon


  1. Chill a metal bowl and freeze the butter. Stir flour and salt together in the cold, metal bowl. Coarsely grate the frozen butter into the flour and toss to coat.
  2. Drizzle ice water evenly over mixture and gently stir with a fork or your fingers until incorporated. Test mixture by squeezing a small handful - it has the proper texture if it holds together without falling apart. If it's still crumbly, add another tablespoon of ice water. Be careful not to overwork the dough.
  3. Form dough into a 5" square, wrap it in plastic wrap and chill for 30 minutes.
  4. Roll dough out into a 15" x 8" rectangle on a floured surface. Fold into thirds like a letter, rewrap and chill for another 30 minutes. Repeat this step two more times. Half the dough crosswise, wrap separately, and chill for one hour.
  5. Stir together cinnamon and sugar and sprinkle a generous amount on the working surface. Place one piece of dough on top and roll out into a 16" x 12" rectangle. Sprinkle top of dough evenly with cinnamon sugar.
  6. Fold two opposite long sides of pastry so they meet in the center. Fold same sides of pastry in the same manner, then fold one half over the other and press gently to flatten slightly, forming a long rectangular log. Sprinkle with additional cinnamon sugar.
  7. Repeat with remaining dough and then chill on a baking sheet, uncovered, at least 30 minutes and up to two hours.
  8. Bake at 450 degrees for 6 minutes, or until cookies are caramelized on the bottom.

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