ROASTED CHERRY TOMATO CLAFOUTIS
Coconut milk lends this elegant but easy clafoutis (think frittata meets souffle) an uncommon richness.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Decrease oven temperature to 350 degrees.
- In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 teaspoon salt, and herbs, then pour mixture over tomatoes.
- Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 174 g, Cholesterol 135 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, Sodium 171 g
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.
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 CLAFOUTI
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Fruit Dessert Fourth of July Valentine's Day Mother's Day Cherry Summer Anniversary Birthday Shower Party Ramekin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.
- Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
- Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.
CHERRY TOMATO CLAFOUTI
A wonderful savory side dish. Paired with a salad, makes a great light summertime dinner. Use the cottage cheese or mild goat cheese for a fairly mild cheese flavour or for a bolder cheese taste, try the feta. Cooking/Prep Time does not include "stand time" of 15 minutes.
Provided by Sassy in da South
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Lightly grease a 10-inch tart pan.
- In a large mixing bowl, (or the food processor, if you don�t want to work by hand) whisk together flour, baking powder, salt, pepper, eggs, and milk until mixture is very smooth. Stir in basil and cheese.
- Arrange cherry tomatoes over the bottom of the tart dish and pour custard mixture over and around them. Garnish with a few whole basil leaves, if desired.
- Bake for 15 minutes at 425 degrees. Turn oven down to 350 degrees and bake an additional 25-30 minutes, until clafoutis is lightly browned and a tester (sharp knife) inserted into the center comes out clean.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 181.4, Fat 6.9, SaturatedFat 2.9, Cholesterol 151, Sodium 487.1, Carbohydrate 18.9, Fiber 1.4, Sugar 2.7, Protein 11
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 CLAFOUTI
Steps:
- Preheat the oven to 350 degrees.
- Evenly coat a glass or porcelain 10-inch pie pan with one tablespoon of butter. Melt the remaining butter in a saucepan and reserve.
- In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color. Add the butter, flour and vanilla and beat until thoroughly blended. Set aside for 15 minutes.
- Place the cherries over the bottom of the buttered pan. Pour the batter evenly over the cherries and bake for 40 minutes or until golden and puffy. Serve warm with the lightly whipped cream.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 37 grams, TransFat 0 grams
CHERRY CLAFOUTI
This is nice for a brunch. If you leave the pits in the cherries, they will give a slight almond flavour, but it does mean you need to be more careful when eating.
Provided by Alia55
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F
- Wash the cherries, remove the stems and pits.
- In your food processor or blender place all the batter ingredients. Process till completely smooth, then let it rest while you prepare the fruit.
- In a large, heavy nonstick ovenproof skillet melt the butter over medium heat. Make sure you cover the bottom and sides of the pan with the melted butter.
- When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter.
- Then sprinkle the cherries with 2 tablespoons sugar and cook until the sugar has dissolved and turns into a syrup.
- Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.
- Do not open the oven door until the end of the baking time or it may collapse.
- Dust with icing sugar and serve immediately.
Nutrition Facts : Calories 189.4, Fat 4.9, SaturatedFat 2.5, Cholesterol 71.4, Sodium 136.1, Carbohydrate 32.6, Fiber 2.2, Sugar 20.2, Protein 5.2
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.
CHERRY CLAFOUTI
This is the best clafouti I have ever tasted, for it is short on flour, long on custard, and the butter gives it an added depth of flavor. Remove the pits if you like. If you leave the pits in the cherries, be sure to warn your guests so they don't crack their teeth!
Provided by Susan Herrmann Loomis
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. Butter and lightly flour a 9 and a half-inch nonreactive round tart pan or baking dish.
- Place the cherries in the tart pan.
- Combine the flour and the salt in a large bowl and mix with your hands. Whisk in 1 cup of the milk until smooth. Then add the eggs one by one, whisking briefly after each addition. Whisk in the vanilla sugar, the remaining 1 cup milk, and the vanilla extract.
- Pour the batter over the cherries. Dot the batter with the butter, place it on the center rack of the oven and bake until it is golden and puffed, about 25 minutes. Remove it from the oven and let it cool thoroughly before serving.
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