Boozy Apple Clafoutis

Watch me make this on my YouTube Channel!

Yield: 8 to 10 servings

2 cups whole milk

5 tablespoons unsalted butter, divided

3/4 cup unbleached all-purpose flour

1 cup granulated sugar, divided

5 whole large eggs

1 teaspoon pure vanilla extract

¼ cup Gran Marnier

1/3 cup white miso

1½ teaspoons ground cinnamon

1/8 teaspoon ground cloves

3 medium apples (1¼ pound) (any apple you like eating), peeled, cored and thinly sliced

Adjust an oven rack to the middle position, then preheat the oven to 375ºF.

Add milk and 2 tablespoons butter to a small saucepan set over low heat. Heat, stirring occasionally, until mixture just begins to steam. Remove from heat and set aside.

Add the flour and ¾ cup of the sugar to a medium bowl. Whisk to combine. Add the eggs, vanilla extract, Gran Marnier and miso. Whisk until well combined. While whisking continuously, slowly stream in the warm milk mixture into the medium mixing bowl. Set aside.

Add the remaining 3 tablespoons of butter, ¼ cup of sugar, cinnamon and cloves in a large (12-inch) oven safe nonstick pan. Set over medium heat. Once the butter has melted, stir to combine with a rubber spatula. Distribute the apples atop the mixture. Cook, stirring occasionally, until the apples begin to soften, approximately 5 minutes.

Immediately pour the batter from the medium mixing bowl over the apples. Do not stir.

Transfer to the oven and bake for 30 minutes. The dish will soufflé and the edges should be lightly browned.

Remove from the oven and let sit in the pan, undisturbed, for 10 minutes. It will deflate and the clafoutis will pull away from the edges.

After 10 minutes, place a large cutting board on top of the nonstick pan, then holding both the cutting board and pan, invert the clafoutis.

You can slice and serve while it’s still hot (it may be a bit messy, but it’s still delicious) or you can serve at room temperature. It will firm as it cools.

Serve as is (inverted) or if room temperature or chilled (aka easier to work with), you can flip the clafoutis to be apple side up.

Optional toppings: powdered sugar, whipped cream, ice cream

Week of recipes in review: asparagus, chocolate, cherries and strawberries

Just in case you missed last week’s recipes and/or are trying to plan your weekend menu and shopping list, don’t forget about these goodies which I posted on my blog last week.

 

Recipes in Review June 16 Week

Strawberry Kale Salad (top left)

Vanilla Cherry Clafoutis (top right)

Angel Hair Pasta with Asparagus, Lemon and Ricotta (bottom right)

 

Vanilla Cherry Clafoutis

It’s still cherry season and I can’t, in good conscience, let you go through the whole season without making my Vanilla Cherry Clafoutis. It’s a French egg based dessert (I may have even, ahem, made it for breakfast) and it’s SO EASY to prepare. Seriously, the hardest part of this recipe is pitting the cherries. (Mainly hard to pit cherries without eating them all). But, if you can get through that – you’re home free and you have something delicious to feast on. This one is straight from my cookbook, Great Food Starts Fresh, in the Spring season/chapter. Now, go forth and Clafoutis!

Cherries

Vanilla Cherry Clafoutis

 

Vanilla Cherry Clafoutis

Yield: 8 servings

 

4 large eggs

4 tablespoons granulated sugar, divided

¾ cup unbleached all-purpose flour

1 teaspoon grated lemon zest (zest of 1 lemon), grated on a Microplane

⅛ teaspoon kosher salt

1 teaspoon pure vanilla extract

1 cup whole milk

2 tablespoons unsalted butter

1 pint fresh sweet cherries, halved and pits removed (2 cups)

Confectioners’ sugar, for serving

 

Adjust an oven rack to the middle position, then preheat the oven to 425ºF.

Combine the eggs with 3 tablespoons of granulated sugar on low speed in a blender for 10 seconds.

Gradually add the flour, lemon zest, salt, vanilla, and milk until well blended, 30 seconds.

Let rest undisturbed for at least 5 minutes. This time allows the flour to absorb the liquid resulting in a better finished texture.

Combine the butter, cherries and the remaining granulated sugar in a medium, oven-safe, non-stick sauté pan, over medium heat. Cook, stirring occasionally, for approximately 5 minutes until the cherries are soft and a syrup has formed.

Pour the egg mixture evenly over the sweet, hot cherries (sounds sexy, right?). Transfer the sauté pan into the oven and bake, uncovered, for approximately 15 minutes, or until the crispy brown edges have puffed up and the middle of the clafoutis is golden brown.

Remove from the oven and, using a spatula, slide the clafoutis out onto a cutting board.

Slice and serve on dessert plates dusted with confectioners’ sugar.

Note: If you happen to be a bigger fan of orange than lemon, feel free to substitute the zest of 1 large orange (1 tablespoon) for the lemon zest, and substitute 1 teaspoon Grand Marnier for the vanilla extract.