CHERRY CLAFOUTIS 'LIMOUSIN'
~ Clafoutis or clafouti (pronounced kla-foo-TEE) is a French country cherry flan from the Limousin region of France. Best made during cherry season but with good quality canned cherries available, this dessert or brunch recipe can be enjoyed year-round.
_________
1 - 1 1/2 lbs. pitted cherries, (drained if using canned)
3 organic eggs
1/2 cup sugar
1/2 cup melted unsalted butter
1 cup flour
1 cup milk
1/2 tsp. vanilla
2 tsp. Kirsch (cherry brandy)
2 Tbsp. powdered sugar
Preheat oven to 400-degrees.
Beat sugar and eggs together until light in color. Gradually whisk in butter until incorporated. Add flour all at once and whisk until batter is homogeneous. Slowly pour in milk, a bit at a time. Add vanilla & Kirsch, mixing well.
Place pitted cherries in buttered 9-10 inch glass or earthenware baking dish. Pour batter over fruit. Bake approximately 30-40 minutes until slightly browned and almost completely set in the middle. Allow to rest 15 minutes before serving. Dust with powdered sugar before serving. ( 6-8 servings)
Leftovers (probably not) are excellent for brunch.
From Joey at THE VILLAGE VOICE (garden blog)
Thursday, July 22, 2010
Saturday, April 4, 2009
Lemony Limoncello & Mascarpone Mousse Verrines
Posted by becr zone 9 CA 19 on Sat, Apr 4, 09 at 20:28
LEMONY LIMONCELLO & MASCARPONE MOUSSE VERRINES
A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines.
Ingredients:
* 1/4 cup fresh raspberry (optional)
* 1 teaspoon finely grated fresh lemon zest
* 1 cup prepared lemon curd
* 4 tablespoons limoncello (1 jigger plus 1 tablespoon)
* 1/4 cup mascarpone cheese
* 1/2 teaspoon lemon extract
* 1/2 cup heavy whipping cream
* fresh mint leaves, for garnish
Directions:
1. Rinse and drain raspberries, gently pat dry and set aside.
2. In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
3. In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
4. In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
5. Top with the fresh berries, and garnish with a mint leaf.
6. Chill until serving time.
LEMONY LIMONCELLO & MASCARPONE MOUSSE VERRINES
A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines.
Ingredients:
* 1/4 cup fresh raspberry (optional)
* 1 teaspoon finely grated fresh lemon zest
* 1 cup prepared lemon curd
* 4 tablespoons limoncello (1 jigger plus 1 tablespoon)
* 1/4 cup mascarpone cheese
* 1/2 teaspoon lemon extract
* 1/2 cup heavy whipping cream
* fresh mint leaves, for garnish
Directions:
1. Rinse and drain raspberries, gently pat dry and set aside.
2. In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
3. In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
4. In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
5. Top with the fresh berries, and garnish with a mint leaf.
6. Chill until serving time.
Wednesday, April 1, 2009
(Too lazy to go to the store) Macaroni Casserole
Posted by aftermidnight Z8 V. Island B.C. on Wed, Apr 1, 09 at 11:57
(Too lazy to go to the store) Macaroni Casserole
I came up with this version one night using what was available as I didn't feel like going grocery shopping. Now one of my families favorite dishes.
There are no set amounts of anything, it's a fly by the seat of your pants recipe so add, subtract, do your own thing with it.
Depending on how many servings you'll need cook elbow macaroni or any pasta shapes you have on hand (I like seashells) for about 10 minutes in boiling water, drain, throw in a dutch oven.
Pour enough tomato juice over the top to cover the pasta.
Dice bacon, fry crisp, discard fat or keep a tablespoonful :o) Add to the pasta.
Grate Cheddar Cheese, add this to the pasta mix, stir to mix, bake at 350 degrees for approx. 1 hour.
When I make this it's an add...that looks about right... type of dish so the amounts I'm giving are approximate.
4 cups of uncooked pasta
Large can of tomato juice, use what is needed to cover the pasta, don't be stingy.
2 cups of grated sharp cheddar cheese, more or less, you decide.
1/2 lb. or less of diced bacon fried crisp, 1 tbsp. of the drippings if your feeling 'What the Heck'
I usually serve this with crusty bread and a green salad.
When I came up with this it was a real hit with my family, all our kids make this and so do all their friends.
(Too lazy to go to the store) Macaroni Casserole
I came up with this version one night using what was available as I didn't feel like going grocery shopping. Now one of my families favorite dishes.
There are no set amounts of anything, it's a fly by the seat of your pants recipe so add, subtract, do your own thing with it.
Depending on how many servings you'll need cook elbow macaroni or any pasta shapes you have on hand (I like seashells) for about 10 minutes in boiling water, drain, throw in a dutch oven.
Pour enough tomato juice over the top to cover the pasta.
Dice bacon, fry crisp, discard fat or keep a tablespoonful :o) Add to the pasta.
Grate Cheddar Cheese, add this to the pasta mix, stir to mix, bake at 350 degrees for approx. 1 hour.
When I make this it's an add...that looks about right... type of dish so the amounts I'm giving are approximate.
4 cups of uncooked pasta
Large can of tomato juice, use what is needed to cover the pasta, don't be stingy.
2 cups of grated sharp cheddar cheese, more or less, you decide.
1/2 lb. or less of diced bacon fried crisp, 1 tbsp. of the drippings if your feeling 'What the Heck'
I usually serve this with crusty bread and a green salad.
When I came up with this it was a real hit with my family, all our kids make this and so do all their friends.
Chocolate Pie
Posted by token28001 zone7 NC on Wed, Apr 1, 09 at 10:40
Chocolate Pie
2 cups of sugar
1/2 cup of flour
2/3 cup of cocoa
6 egg yolks
pinch of salt
a splash of vanilla extract
1 stick of butter
2 cups of milk
6 egg whites, pinch of cream of tartar, and 1/4 cup of sugar for meringue.
Combine sugar, flour, cocoa, and milk. Turn on low heat and stir until combined. Begin adding egg yolks. Continue to stir. Increase to medium heat and continue to stir. Add vanilla and salt. Continue to stir until creamy and well blended. Add butter and continue to stir. Remove from heat once all ingredients are blended and smooth. Check for lumps.
Pour into lightly baked pie shells.
Mix egg whites, tartar, and sugar for meringue. Beat with blender until peaks form. Cover pie filling and bake until brown. Top with grated milk chocolate.
Makes 2 pies.
Chocolate Pie
2 cups of sugar
1/2 cup of flour
2/3 cup of cocoa
6 egg yolks
pinch of salt
a splash of vanilla extract
1 stick of butter
2 cups of milk
6 egg whites, pinch of cream of tartar, and 1/4 cup of sugar for meringue.
Combine sugar, flour, cocoa, and milk. Turn on low heat and stir until combined. Begin adding egg yolks. Continue to stir. Increase to medium heat and continue to stir. Add vanilla and salt. Continue to stir until creamy and well blended. Add butter and continue to stir. Remove from heat once all ingredients are blended and smooth. Check for lumps.
Pour into lightly baked pie shells.
Mix egg whites, tartar, and sugar for meringue. Beat with blender until peaks form. Cover pie filling and bake until brown. Top with grated milk chocolate.
Makes 2 pies.
Momma's Macaroni and Cheese Casserole
Posted by token28001 zone7 NC on Wed, Apr 1, 09 at 10:34
Momma's Macaroni and Cheese Casserole
One box of cheap Mac & Cheese with "powdered" cheese sauce.
Two eggs
One cup of milk
Half a stick of butter
1 block of sharp/extra sharp cheddar cheese (about 2 cups grated)
salt and pepper.
Cook the macaroni for about 5 minutes over a rolling boil. Drain and rinse with cold water.
Spread a layer of macaroni in a 9x9" baking dish. Spread a thin layer of grated cheese. Spread another layer of macaroni. Spread a thin layer of grated cheese. Repeat once more or until all is gone.
Mix 1 cup of milk with 2 eggs. Beat until blended. Spread powdered cheese sauce over layers of macaroni and cheese. Pour egg/milk mixture into casserole. Be sure to cover all the layers. It should be somewhat soupy. Sprinkle with salt and pepper to taste. Apply generous pats of butter over the surface.
Bake at 350 for 30 minutes. Allow to cool for 15 before serving. Feeds me.
Momma's Macaroni and Cheese Casserole
One box of cheap Mac & Cheese with "powdered" cheese sauce.
Two eggs
One cup of milk
Half a stick of butter
1 block of sharp/extra sharp cheddar cheese (about 2 cups grated)
salt and pepper.
Cook the macaroni for about 5 minutes over a rolling boil. Drain and rinse with cold water.
Spread a layer of macaroni in a 9x9" baking dish. Spread a thin layer of grated cheese. Spread another layer of macaroni. Spread a thin layer of grated cheese. Repeat once more or until all is gone.
Mix 1 cup of milk with 2 eggs. Beat until blended. Spread powdered cheese sauce over layers of macaroni and cheese. Pour egg/milk mixture into casserole. Be sure to cover all the layers. It should be somewhat soupy. Sprinkle with salt and pepper to taste. Apply generous pats of butter over the surface.
Bake at 350 for 30 minutes. Allow to cool for 15 before serving. Feeds me.
Subscribe to:
Posts (Atom)