Loading...
BYH to those who make socialism a dirty word. You do know that Social Security and Medicare are examples of socialism....

Got berries? Make a clafoutis

LyndaBalslev
1 of 2

Lynda Balslev

Loading…

Lynda Balslev

Wednesday, August 8, 2018

If you’re like me, it’s impossible to resist the baskets of fresh summer berries at the farmers market. If you have more restraint than me, and you haven’t gobbled up your berries yet, here’s a great way to add them to a dessert. Clafoutis (clah-FOO-tee) is a French flanlike dessert. It’s light, elegant and studded with fruit baked in lightly sweetened egg batter. It’s also a perfect recipe for lazy cooks because it can be whipped up with little effort in less than an hour with a simple list of ingredients.

So when berries are in season (like now!) I load up on blueberries, blackberries and raspberries at my farmers market and head home with my stash. Naturally, a good amount is devoured on the spot and during the car ride home, but I always make sure there is enough left over to make a clafoutis.

You can get creative with how you present the dish. It can be baked in a tart or shallow gratin dish, as well as individual ramekins or mini cast-iron skillets, which are a fun way to serve dessert for a dinner party. If you are feeling extra festive, you can even prepare little tastes in Asian soup spoons for a dessert-inspired party bite.

The cooking time will vary depending on the size of the vessel you use, so simply bake the clafoutis until the top is tinged golden and the custard is set. This can take up to 45 minutes for a tart, 25 minutes for ramekins or about 12 minutes for little (ovenproof) serving spoons. And feel free to mix and match your berries. This recipe uses a combination of blueberries and blackberries. Raspberries and cherries are also delicious.

 

Black and Blueberry Clafoutis

Active time: 15 minutes

Total time: 40 to 55 minutes

Yield: Makes 6 (6-ounce) or 1 (10-inch) clafoutis

Unsalted softened butter for greasing the pans

1 tablespoon plus ⅓ cup sugar

6 ounces fresh blueberries

6 ounces fresh blackberries

3 large eggs, room temperature

1¼ cups half-and-half

⅓ cup all-purpose flour

1 teaspoon finely grated lemon zest, plus extra for garnish

½ teaspoon vanilla extract

¼ teaspoon almond extract

⅛ teaspoon salt

Powdered sugar for garnish

Preheat the oven to 350 degrees. Butter 6 (6-ounce) shallow ramekins or 1 (10-inch) ceramic tart pan. Sprinkle the ramekins with 1 tablespoon sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.

Beat the eggs and ⅓ cup sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half-and-half, flour, lemon zest, vanilla extract, almond extract and salt until just combined.

Pour the mixture over the fruit. Transfer the clafoutis to the oven and bake until the top is tinged golden-brown and the custard is set, 25 to 30 minutes for the ramekins (or 40 to 45 minutes for the tart pan). Remove from the oven and cool on a rack.

Before serving, sprinkle the clafoutis with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

 

Lynda Balslev is the co-author of “Almonds: Recipes, History, Culture” (Gibbs Smith, 2014). Contact her at tastefood@tastefoodblog.com. Visit the TasteFood blog at tastefoodblog.com.

Loading…

Humans of Greenville

@HumansofGville

Local photographer Joe Pellegrino explores Greenville to create a photographic census of its people.

Look

March 20, 2019

DEAR HARRIETTE: I am hosting a birthday party for myself. I kind of decided at the last minute. The party is coming together pretty well — probably because I have a lot of experience hosting events.

I just remembered a couple of people that I definitely should have invited but didn't. I just…

Harriette Cole

March 20, 2019

When Andrew Gould began designing a sanctuary for Holy Ascension Orthodox Church in Charleston, South Carolina, he started by creating an imaginary backstory for the parish.

Instead of beginning with a circle of Orthodox families and converts in 1996, the art historian and architect imagined that a…

Terry Mattingly

March 20, 2019

Cool, clean salads may not seem appropriate for March, when the weather wobbles between the tentative spring rays of sunshine and the stubborn gray remnants of winter. But maybe that's why this salad is perfectly timed.

You can apply the cliches "less is more" and "what you see is what you get,…

Shrimp, Avocado and Grapefruit Salad

March 20, 2019

Q: Last summer, The American Academy of Pediatrics released a statement calling for more research on the safety of food additives and action if they are found harmful. Is there something consumers should be doing now? GR, Greenville

A: Yes, the pediatricians of this country are concerned that some…

Kolasa, Kathy

March 17, 2019

Seven months ago, I wrote a column about discovering a serious vitamin deficiency that was at least one apparent cause of significant changes in my mood and behavior.

When I wrote it, I had just been sent home after three awful weeks in the hospital, and I figured the worst was behind me.…

Bob Garner

March 17, 2019

During my college years and occasionally now, I partake in ramen noodle cups. Hardened noodles mixed with large amounts of sodium and spices is quick and easy for those on the run. Just add boiling hot water and in three minutes, you have dinner. Nothing to write home about, but when you are…

hotdish-1.jpg

March 17, 2019

Perspectives on one of most controversial and hotly-debated topics in the worlds of humanities and technology came together in a lively discussion last week that capped off a three-day religious studies conference at ECU.

More than 100 East Carolina students, staff, observers and religious scholars…

Ron Cole-Turner

March 17, 2019

"Did tonight's meal kit get delivered yet?"

I'm trying to recall how many times I heard my mother say those words.

Oh, yeah, never. It's hard to believe that there was a time not so long ago when you had to go to a restaurant or to a friend's house to eat something you didn't make yourself in your…

JimMullen

March 17, 2019

If the names Jamie and Claire — and the endearment Sassenach — make your heart flutter, you dinna wanna miss several upcoming events in New Bern and Burlington. 

Diana Gabaldon, bestselling author of the popular “Outlander” book series, will visit two N.C.…

Diana Gabaldon.jpeg

March 17, 2019

Amos Graves Cox, a native of Pitt County, was the founder of Winterville. He was a wealthy farmer, manufacturer, banker, and merchant. Winterville’s A.G. Cox Middle School was named for him.

A.G. Cox’s father served as a soldier during the Civil War in Company G, Eighth Regiment of the…

cox_plow_advertisement.jpg
144 stories in Look. Viewing 1 through 10.
«First Page   «Previous Page        
Page 1 of 15
        Next Page»   Last Page»