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)
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, July 22, 2010
Thursday, October 2, 2008
Summer Squash Frittata
Posted by lorna-organic NM7 on Tue, Sep 30, 08 at 21:57
Fall is here but I am posting a summer recipe because potatoes or other vegetables can be substituted for summer squash. It is a good use for leftover vegetables. This is my own recipe.
Summer Squash Frittata
Ingredients
2 tsps. olive oil
1 tsp. butter
2 medium size summer squash, diced
1/2 cup chopped onion
3 eggs, beaten
1 Tblsp. water
salt and pepper to taste
1/4 cup shredded Monterey Jack, cheddar cheese or other cheese which melts well
Heat the oil and butter in a small cast iron or other oven-safe skillet. Swirl mixture around so that sides and bottom of skillet are coated.
Sautee the squash and onions until mostly cooked. Beat eggs well using fork, mix in water, salt and pepper. Pour eggs on top of squash and onions. Do not stir. As sides begin to set, lift edges carefully and allow uncooked eggs to slide to the bottom, repeat until frittata resembles an omelet. Top with shredded cheese when eggs are almost set. Finish off in 350 degree F oven, bake for 15 minutes. Cut into quarters, use spatula to lift wedges from pan. Serves two.
Fall is here but I am posting a summer recipe because potatoes or other vegetables can be substituted for summer squash. It is a good use for leftover vegetables. This is my own recipe.
Summer Squash Frittata
Ingredients
2 tsps. olive oil
1 tsp. butter
2 medium size summer squash, diced
1/2 cup chopped onion
3 eggs, beaten
1 Tblsp. water
salt and pepper to taste
1/4 cup shredded Monterey Jack, cheddar cheese or other cheese which melts well
Heat the oil and butter in a small cast iron or other oven-safe skillet. Swirl mixture around so that sides and bottom of skillet are coated.
Sautee the squash and onions until mostly cooked. Beat eggs well using fork, mix in water, salt and pepper. Pour eggs on top of squash and onions. Do not stir. As sides begin to set, lift edges carefully and allow uncooked eggs to slide to the bottom, repeat until frittata resembles an omelet. Top with shredded cheese when eggs are almost set. Finish off in 350 degree F oven, bake for 15 minutes. Cut into quarters, use spatula to lift wedges from pan. Serves two.
Tuesday, August 5, 2008
Shortcut Farmer's Skillet
Posted by becr zone 9 CA 19 on Fri, Aug 1, 08 at 19:38Shortcut Farmer's Skillet
A hearty and delicious one-pan breakfast, lunch, or supper! Uses pre-cut frozen potatoes, onions and bell peppers which makes it a breeze to prepare. May halve the recipe, although leftovers (if any) are lovely the next day! Serve with fresh fruit and your favorite beverage.
SERVES 6 -8
Ingredients:
6 tablespoons olive oil
1 (24 ounce) bag o'brien frozen potatoes
4-6 tablespoons chopped onions (fresh or frozen)
1 medium green bell pepper, roughly chopped (fresh or frozen)
2 tablespoons butter
4 sausage patties, pre-cooked and roughly chopped (I use Jimmy Dean, or may use ham or bacon)
4-6 tablespoons chopped fresh tomatoes (optional)
6 eggs
2 tablespoons milk (or water)
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
snipped chives (optional)
Directions:
1. Preheat skillet on medium heat with the olive oil.
2. Add frozen potatoes in a single layer. Cook 6 minutes, turn, and continue cooking another 6 minutes.
3. Reduce heat to medium-low. Stir in the chopped onions, bell peppers, and the butter. Cook for 8-10 minutes, stirring often and scraping the bottom of the pan, until onions are softened and peppers are almost done.
4. Reduce heat to low; stir in the chopped sausage (or ham or bacon), and the tomatoes, if using.
5. In a small bowl whisk eggs, milk, and the salt & pepper together. Add the chives, if using.
6. Pour egg mixture over potatoes, stirring to incorporate. Cook for a few minutes more, stirring occasionally, until eggs are done.
7. Sprinkle with cheese and snipped chives. Nice served with fresh fruit and your favorite beverage.
Friday, August 1, 2008
Easy Microwave Bacon
Posted by becr zone 9 CA 19 on Fri, Aug 1, 08 at 18:17
Easy Microwave Bacon
Just a quick and easy way to get nice crispy bacon in the microwave, YUM!! Been making it this way for years, and thought I would share. Enjoy!
SERVES 3
Ingredients:
6 slices thick slice bacon (such as Hormel Black Label 'Thick Slice')
3 white paper towels
Directions:
1. On a microwave-safe dish (such as a Corelle dinner plate/or 8 x 10-inch Pyrex glass baking dish), lay down 2 sheets (double layer) white paper towels. Place 6 slices bacon on the paper towels (not overlapping each other). Cover the bacon slices with 1 sheet of white paper towel.
2. Microwave on high for 5 to 6 minutes.
3. Rotate dish and microwave on high for about 5 to 6 minutes more, or until done to your liking (I like mine crisp). Be careful not to burn the bacon.
4. Remove from microwave. Your bacon is ready!
5. NOTE: You can use regular slice bacon as well, just reduce cooking time by a minute or two.
Monday, July 7, 2008
Lavender Scones
Posted by Wonbyherwits
Lavender Scones
I adapted a tried-and-true scone recipe to create these lavender scones. The original recipe for cranberry scones came from my best friend who lives in Berkeley, CA.
I used culinary lavender (finely ground) from Sunshine Lavender Farm in Hillsborough, NC. These were a huge hit with my guests, even the guys!
Makes 1 dozen scones.
3 cups unbleached all-purpose flour (substitute whole wheat if desired)
1/2 cup sugar (I use raw sugar instead of refined white)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons culinary lavender
3/4 teaspoon salt (I use Kosher or sea salt)
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1 teaspoon grated orange zest (I use a microplane)
1 cup buttermilk (lowfat is okay)
Combine flour, sugar, baking powder, baking soda, salt and lavender in a large bowl.
Add butter and beat with an electric mixer (or pastry blender) until well blended.
Stir in zest.
Pour in buttermilk and mix until blended.
Gather dough into a ball and divide in half (I use a knife).
On lightly floured surface, roll each half into a circle. I make mine thick so that I get 6 scones (pie shaped wedges) out of each half. I use parchment paper to reduce the amount of flour needed. I also tend to hand shape, rather than roll the circle. I cut the wedges with a sharp knife. I gently tap the 3 sides of the scones on the parchment to make smooth edges.
Place scones on lightly greased cookie sheet.
Bake in preheated 400 F degree oven for 12-15 minutes or until golden.
Let cool.
Variation: you can omit the lavender and use dried or fresh cranberries or blueberries. You can use cinnamon instead of lavender if you want that flavor. I don't glaze my scones, but you can do that if you like.
Serve with preserves or lemon curd. I prefer Mackays Orange Marmalade with Champagne (from Scotland) if I don't have any homemade on hand.
If you have left-overs (not likely) you can wrap a scone in a slightly damp paper towel and microwave for 15 seconds if you like it warmed up.
Lavender Scones
I adapted a tried-and-true scone recipe to create these lavender scones. The original recipe for cranberry scones came from my best friend who lives in Berkeley, CA.
I used culinary lavender (finely ground) from Sunshine Lavender Farm in Hillsborough, NC. These were a huge hit with my guests, even the guys!
Makes 1 dozen scones.
3 cups unbleached all-purpose flour (substitute whole wheat if desired)
1/2 cup sugar (I use raw sugar instead of refined white)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons culinary lavender
3/4 teaspoon salt (I use Kosher or sea salt)
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1 teaspoon grated orange zest (I use a microplane)
1 cup buttermilk (lowfat is okay)
Combine flour, sugar, baking powder, baking soda, salt and lavender in a large bowl.
Add butter and beat with an electric mixer (or pastry blender) until well blended.
Stir in zest.
Pour in buttermilk and mix until blended.
Gather dough into a ball and divide in half (I use a knife).
On lightly floured surface, roll each half into a circle. I make mine thick so that I get 6 scones (pie shaped wedges) out of each half. I use parchment paper to reduce the amount of flour needed. I also tend to hand shape, rather than roll the circle. I cut the wedges with a sharp knife. I gently tap the 3 sides of the scones on the parchment to make smooth edges.
Place scones on lightly greased cookie sheet.
Bake in preheated 400 F degree oven for 12-15 minutes or until golden.
Let cool.
Variation: you can omit the lavender and use dried or fresh cranberries or blueberries. You can use cinnamon instead of lavender if you want that flavor. I don't glaze my scones, but you can do that if you like.
Serve with preserves or lemon curd. I prefer Mackays Orange Marmalade with Champagne (from Scotland) if I don't have any homemade on hand.
If you have left-overs (not likely) you can wrap a scone in a slightly damp paper towel and microwave for 15 seconds if you like it warmed up.
Wednesday, July 2, 2008
Lorna’s Oatbran Maple Muffins
Posted by lorna-organic 6NM on Wed, Jul 2, 08 at 8:42
Lorna’s Oatbran Maple Muffins
This is my own recipe. I developed it many years ago. It is low in fat.
Oven 375 degrees F
1-1/2 Cups oatbran
1 Cup white flour
1 tsp. baking powder
¾ Cup maple syrup
1 tsp. of olive or vegetable oil
1 tsp. baking soda mixed with
1 Cup milk
½-1 cup dried fruit (currants, sultanas cranberries, blueberries), or fresh blueberries*
Use medium sized bowl. Stir dry ingredients using a wooden spoon. Stir in wet ingredients. Stir lightly, muffins do not require a lot of mixing. Stir in your dried fruit. Line your muffin pans with paper liners, or grease the pans. Fill the muffin cups to the top. Bake for approximately18 minutes, until the tops of the muffins are lightly browned.
*If using fresh blueberries, fill the muffin cup halfway, put on a layer of blueberries and top off with enough batter to fill the muffin cup. Mixing fresh blueberries into the batter causes color streaking, which isn’t attractive.
Lorna’s Oatbran Maple Muffins
This is my own recipe. I developed it many years ago. It is low in fat.
Oven 375 degrees F
1-1/2 Cups oatbran
1 Cup white flour
1 tsp. baking powder
¾ Cup maple syrup
1 tsp. of olive or vegetable oil
1 tsp. baking soda mixed with
1 Cup milk
½-1 cup dried fruit (currants, sultanas cranberries, blueberries), or fresh blueberries*
Use medium sized bowl. Stir dry ingredients using a wooden spoon. Stir in wet ingredients. Stir lightly, muffins do not require a lot of mixing. Stir in your dried fruit. Line your muffin pans with paper liners, or grease the pans. Fill the muffin cups to the top. Bake for approximately18 minutes, until the tops of the muffins are lightly browned.
*If using fresh blueberries, fill the muffin cup halfway, put on a layer of blueberries and top off with enough batter to fill the muffin cup. Mixing fresh blueberries into the batter causes color streaking, which isn’t attractive.
Double Blueberry Lemon Breakfast Bars
Posted by lorna-organic 6NM on Mon, Jun 30, 08 at 17:13
Double Blueberry Lemon Breakfast Bars
Crust:
18 honey whole wheat, or regular, graham crackers
3 tblsps. olive oil
pinch of salt
½ tsp. of cinnamon
2 tblsps. packed light brown sugar
Filling:
¼ cup whole wheat flour
¼ tsp baking powder
pinch of salt
3 eggs
¼ cup packed light brown sugar
1 tsp. grated lemon peel
¾ cup dried blueberries
¼ cup lemon juice
1 cup fresh blueberries
½ cup chopped walnuts
Heat oven to 350 degrees F. Use 8" inch square baking pan. Spray pan with oil (cooking spray) to prevent sticking.
Process graham crackers in food processor until finely ground. Or, put them in a plastic bag, and crush them with a rolling pin. You should have about 1-1/2 cups of fine crumbs. Mix crumbs with other crust ingredients and press into your baking pan. Bake for 8 minutes to set crust. Cool slightly on wire rack.
Sitr flour, baking powder and salt together in small bowl. Add eggs, brown sugar, lemon juice and lemon zest. Beat until frothy. (Sugar should dissolve during beating.) Stir in dried blueberries. Pour batter on top of your somewhat cooled crumb crust. Sprinkle fresh blueberries evenly over the top, then sprinkle chopped walnuts evenly over the top. Bake for about thirty minutes. Cool on wire rack for thirty minutes, then cut into twelve bars. Leave bars in pan to finish cooling for about an hour.
Recipe adapted from a recipe in "Cooking Pleasures" magazine June/July 2008. The original recipe calls for 2 tblsps. minced fresh ginger rather than cinnamon for the crust. It calls for 2 tsps. of lemon zest in the filling, and ½ cup fresh blueberries. It also calls for toasting the walnuts prior to use. I think toasted walnuts are bitter, so I omitted toasting.
Double Blueberry Lemon Breakfast Bars
Crust:
18 honey whole wheat, or regular, graham crackers
3 tblsps. olive oil
pinch of salt
½ tsp. of cinnamon
2 tblsps. packed light brown sugar
Filling:
¼ cup whole wheat flour
¼ tsp baking powder
pinch of salt
3 eggs
¼ cup packed light brown sugar
1 tsp. grated lemon peel
¾ cup dried blueberries
¼ cup lemon juice
1 cup fresh blueberries
½ cup chopped walnuts
Heat oven to 350 degrees F. Use 8" inch square baking pan. Spray pan with oil (cooking spray) to prevent sticking.
Process graham crackers in food processor until finely ground. Or, put them in a plastic bag, and crush them with a rolling pin. You should have about 1-1/2 cups of fine crumbs. Mix crumbs with other crust ingredients and press into your baking pan. Bake for 8 minutes to set crust. Cool slightly on wire rack.
Sitr flour, baking powder and salt together in small bowl. Add eggs, brown sugar, lemon juice and lemon zest. Beat until frothy. (Sugar should dissolve during beating.) Stir in dried blueberries. Pour batter on top of your somewhat cooled crumb crust. Sprinkle fresh blueberries evenly over the top, then sprinkle chopped walnuts evenly over the top. Bake for about thirty minutes. Cool on wire rack for thirty minutes, then cut into twelve bars. Leave bars in pan to finish cooling for about an hour.
Recipe adapted from a recipe in "Cooking Pleasures" magazine June/July 2008. The original recipe calls for 2 tblsps. minced fresh ginger rather than cinnamon for the crust. It calls for 2 tsps. of lemon zest in the filling, and ½ cup fresh blueberries. It also calls for toasting the walnuts prior to use. I think toasted walnuts are bitter, so I omitted toasting.
Sunday, May 11, 2008
Cheesy Chive Blossom Omelette
Posted by becr zone 9 CA 19 on Mon, May 5, 08 at 17:28
A delicately flavored and beautiful breakfast omelette! Recipe is from a friend on another site.
Cheesy Chive Blossom Omelette
Ingredients
4 large egg
1 teaspoon water
1/4 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1 tablespoon fresh parsley, chopped
1 tablespoon butter
3 chive blossoms, broken into florets
3 tablespoons swiss cheese, grated
1 whole chive blossoms, garnish
Directions
1. Whisk together eggs, water, salt, pepper and parsley.
2. Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown.
3. Pour in egg mixture, shaking the pan quickly. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set.
4. Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately.
Pecan Cakelets
Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 14:12
Pecan Cakelets:
Ingredients
1 cup chopped pecan
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs
Directions:
Preheat oven to 350 degrees.
Combine all ingredients and mix well.
Spray a miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full.
Bake in preheated oven for approx.
18 minutes.
I doubled the recipe and it makes LOTS. They are really really good. You can make larger ones and just bake them longer. They do not rise but are light and rich.
Friday, April 4, 2008
Yeast-raised Waffles
Posted by solana z5a NH on Fri, Apr 4, 08 at 9:15
When ThinMan wrote about making waffles for Easter, I thought of this recipe. It's a great do-ahead when you have house guests. In fact you must start at least the night before.
I often make a double or triple batch as it can be cooked off over several days. Remaining batter, cooked until it barely no longer sticks to the iron, make wonderful freezer waffles.
YEAST-RAISED WAFFLES
Yield: 6-8 waffles
Sponge
Dissolve, let rest 5 minutes:
1 T yeast (1 pkt) in
1/4 c lukewarm (less than 110ยบ F) water
Add, stir until mixed:
1 3/4 c lukewarm milk
1 tsp salt
1 tsp sugar
1/2 c oil
Stir in, don't worry if it's lumpy:
2 c flour
Cover with plastic wrap or a damp towel. Let rise in a warm place until bubbly, 8 hours to overnight. At this point, you can refrigerate for several days. I use quart canning jars (leave the lid a bit loose); it gets more sourdough tangy.
When Ready to Cook
(Note: separating eggs gives a lighter, fluffier result, but isn't necessary)
Add:
3 egg yolks
1/2 tsp baking powder
Beat separately to more than frothy, not quite soft-peak:
3 egg whites
Incorporate gently, then into the waffle iron
When ThinMan wrote about making waffles for Easter, I thought of this recipe. It's a great do-ahead when you have house guests. In fact you must start at least the night before.
I often make a double or triple batch as it can be cooked off over several days. Remaining batter, cooked until it barely no longer sticks to the iron, make wonderful freezer waffles.
YEAST-RAISED WAFFLES
Yield: 6-8 waffles
Sponge
Dissolve, let rest 5 minutes:
1 T yeast (1 pkt) in
1/4 c lukewarm (less than 110ยบ F) water
Add, stir until mixed:
1 3/4 c lukewarm milk
1 tsp salt
1 tsp sugar
1/2 c oil
Stir in, don't worry if it's lumpy:
2 c flour
Cover with plastic wrap or a damp towel. Let rise in a warm place until bubbly, 8 hours to overnight. At this point, you can refrigerate for several days. I use quart canning jars (leave the lid a bit loose); it gets more sourdough tangy.
When Ready to Cook
(Note: separating eggs gives a lighter, fluffier result, but isn't necessary)
Add:
3 egg yolks
1/2 tsp baking powder
Beat separately to more than frothy, not quite soft-peak:
3 egg whites
Incorporate gently, then into the waffle iron
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