CHERRY BUTTERMILK CLAFOUTIS
Provided by Kimberley Hasselbrink
Categories Cake Dessert Bake Cocktail Party Easter Fourth of July Picnic Kid-Friendly Backyard BBQ Cherry Fall Spring Summer Winter Family Reunion Shower Party Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
- Arrange cherries in a single layer on bottom of pan. Set aside.
- In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
- Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
- Allow to cool slightly, then dust with powdered sugar and serve.
CHERRY CLAFOUTIS
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 8
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.
CHERRY CLAFOUTIS
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet.
- In a medium bowl, combine the pancake mix and sugar. In a large measuring cup, whisk together the buttermilk, butter, extract and eggs. Whisk the liquid ingredients into the dry. Evenly distribute the cherries in the bottom of the pie dish. Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour.
- Remove from the oven and cool to room temperature, about 1 hour, before slicing. To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted. Stir in 1 tablespoon of the reserved cherry juice. Place a slice of the clafoutis onto a desert place. Drizzle with the sauce and dust with confectioners' sugar.
BLUEBERRY BUTTERMILK CLAFOUTIS
I just invented this blueberry dessert the other day when I had some buttermilk in the fridge that was about to expire. The clafoutis turned out great!
Provided by nch
Categories World Cuisine Recipes European French
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
- Place a layer of blueberries into the prepared baking dish.
- Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
- Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 31.7 g, Cholesterol 85.3 mg, Fat 3.6 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 123.4 mg, Sugar 20.9 g
CHERRY CLAFOUTI
An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
Provided by LAURIEZ
Categories World Cuisine Recipes European French
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
- Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
- Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 29.2 g, Cholesterol 45.2 mg, Fat 13.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 8 g, Sodium 225.3 mg, Sugar 24.2 g
CHERRY BUTTERMILK CLAFOUTIS
A great recipe from Spry Living. I have used Rainer cherries for a bit more tart flavoring. To make almond flour pulse 1/2 cup raw almonds in a food processor until finely ground.
Provided by Ceezie
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
- Arrange the cherries in a single layer on the bottom of the pan. Set aside.
- In a bowl, whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and salt until smooth. Pour evenly over the fruit.
- Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center-if it comes out clean, the clafoutis is ready.
- Allow to cool slightly, then dust with confectioners' sugar and serve.
Nutrition Facts : Calories 186.8, Fat 3, SaturatedFat 1.1, Cholesterol 95, Sodium 186.5, Carbohydrate 34.7, Fiber 1.8, Sugar 29.7, Protein 6
CHERRY CLAFOUTIS
Steps:
- Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries.
- Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.
CHERRY CLAFOUTIS RECIPE BY TASTY
Here's what you need: cherries, all purpose flour, sugar, kosher salt, large eggs, half & half, vanilla extract, unsalted butter, powdered sugar
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Pit the cherries by placing them on top of an empty glass bottle, one at a time. Using a chopstick, push through the cherry to remove the pit. Set aside.
- In a medium bowl, mix together the flour, sugar, and salt. Add the eggs and stir well to combine. Add the half-and-half and vanilla and whisk until smooth.
- Melt the butter in an 8-inch (20 cm) cast-iron skillet over medium heat. Once the butter has melted, remove the pan from the heat.
- Spread the cherries evenly in the pan. Pour the batter over the cherries.
- Bake for 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
- Dust the powdered sugar on top.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 25 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 11 grams
CHERRY CLAFOUTIS
Be whisked off to the French countryside -- in spirit -- by this pretty, custardlike cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat six 4 1/2-by-1 3/4 inch round baking dishes, and set aside.
- Place flour, 2/3 cup sugar, salt, and almonds in the bowl of a food processor fitted with the metal blade; pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes.
- Place cherries in a medium bowl; add kirsch, if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter; pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar; bake until tops are golden and bubbling, 15 to 20 minutes. Transfer to a wire rack to cool.
- Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.
CHERRY CLAFOUTI
Seasonal sweet cherries bedeck this clafouti, a surprisingly simple-to-make French dessert of fruit nestled in custardy batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
- Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.
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