07 July

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July 1, 2011

Blueberry Clafoutis

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Blueberry Clafoutis

Blueberry Clafoutis

July: National Blueberry Month

We get rave reviews on the recipe for raspberry-almond clafoutis that we decided to bake another one featuring the fruit of the month: blueberries! This is a simple summery dish from France, also called flaugnarde, which is like a cross between a custard and a cake. Although it does not look as attractive as other dishes, the sweet scent of vanilla and bursts of blueberry make this dessert as delicious as the raspberry-almond clafoutis. Taste why this is a French favorite—and why it has also become one of ours—and bake a blueberry clafoutis for National Blueberry Month.

Recipe

(Adapted from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck) 

Ingredients

  • 2-3 cups fresh blueberries
  • 3 eggs
  • 1 ¼ cup milk
  • 1/3 cup sugar
  • 1 tablespoon vanilla
  • pinch of salt
  • ½ cup flour
  • powdered sugar (for dusting)

Directions

In a large mixing bowl, beat the eggs. Stir in the milk. Pour in the sugar. Add the vanilla and pinch of salt.

Blueberry Clafoutis

Mix in the flour until the batter is no longer lumpy. Pour the batter about ¼ inch thick into a pie dish. Bake in a preheated oven at 350 degrees F for 5-10 minutes to set the bottom of the clafoutis. Remove from the oven and arrange the blueberries on top.

Blueberry Clafoutis

Pour the remaining batter over the blueberries.  Return to the oven and bake for an hour or until the middle is no longer wet and wiggly. The clafoutis is cooked when it is puffed up and brown and a knife comes out clean after inserting into the middle. Remove from the oven and cool slightly (the dessert will deflate) before slicing into wedges. Sprinkle a little powdered sugar on each serving. The blueberry clafoutis may be served hot or cold.

Blueberry Clafoutis

Notes

  • Try the recipe for raspberry-almond clafoutis for July which is also National Berry Month. 
  • Search our blog for more recipe posts containing blueberries as an ingredient.
 

July 1, 2011

Raspberry Clafoutis

Posted by HI Cookery under 07 July | Tags: , , , , , , , |
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Raspberry Clafoutis

Raspberry Clafoutis 

July: National Berry Month

We had a lot of leftover ripe raspberries that were going to spoil soon if we did not eat them quickly. So Islander decided to try a simple recipe containing raspberries called clafoutis (also called flaugnarde). It is a French-style dessert with a flan-like batter and smooth texture. We think it is a fancy version of fruit cobbler—and it is “berry” good as well as easy to make! Try this tart treat for National Berry Month.

Recipe

(Adapted from Food.com)

Ingredients

  • 1 cup raspberries
  • 2/3 cup sour cream
  • 1/3 cup milk
  • 6 + 2 tablespoons unsalted butter, melted
  • 3 eggs
  • ½ teaspoon vanilla
  • ¾ cup cake flour
  • pinch of salt
  • 1/3 cup + 2 tablespoons sugar
  • ¼ cup almonds, sliced and unblanched

Directions

Grease a 9-inch deep dish glass pie pan. Sprinkle raspberries in the pan. In a bowl, mix the sour cream, milk, 6 tablespoons of melted butter, 3 eggs and vanilla. In another bowl, mix the cake flour, pinch of salt and 1/3 cup sugar. Mix the dry ingredients into the wet ingredients and blend until the batter is smooth.

Raspberry Clafoutis

Pour the batter over the raspberries. Drizzle 2 tablespoons of melted butter over the top. Sprinkle with 2 tablespoons of sguar and the sliced almonds. Bake in a preheated oven at 400 degrees F for 40 minutes or until golden brown. Remove from the oven and let cool for about 15 minutes. Slice and serve warm and garnish with extra raspberries. Sprinkle powdered sugar on top (optional).

Raspberry Clafoutis

Notes

  • Halfway through the baking time, cover the edges of the pie pan with foil shields to avoid overbrowning.
  • Search our blog for posts containing raspberries in the recipe.
 

July 31, 2010

Ignacio

Posted by HI Cookery under 07 July | Tags: , , , , |
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Ignacio (St. Ignatius Almond Cake)

Ignacio

July 31: Feast Day of St. Ignatius of Loyola

Islander sometimes designs logotypes for various organizations. She finds the backgrounds of the logos quite interesting when clients explain what the letters and symbols mean to their organization. When she baked a Spanish almond cake, called Ignacio, for the Feast Day of St. Ignatius of Loyola, she decided to decorate the top of it with a basic logo of the Society of Jesus (Jesuits), a Catholic order founded by St. Ignatius in 1534 (and recognized by Pope Paul III six years later). I, H and S are the first three letters of Jesus’ name in Greek—iota, eta and sigma. The cross symbol in the middle of the letters represents our Lord at the center of our lives. And the trinity of nails shows us how He suffered and died for us so that we may be saved. Islander had mistakenly thought that “IHS” was an acronym for “In His Service.” Nevertheless, the logo is an inspirational reminder of how we hope to use our blog to share not only recipes but the love of Christ with others.

Recipe

(Adapted from Cooking with the Saints by Ernst Schuegraf)

Ingredients

  • 3 egg whites
  • 1 ¼ cup sugar
  • 2 cups almond meal
  • ¾ cup flour
  • ½ cup (1 stick) butter, melted
  • ¼ cup powdered sugar (for decorative topping)

Directions

Beat the egg whites in a large bowl with an electric mixer until stiff. Gradually add the sugar. Mix in the almond meal and the flour. Melt the butter and slightly cool before pouring it in the batter.  Mix well.

Ignacio

Pour the batter in an ungreased, 8-inch round cake pan. Smooth the batter with a spatula. Bake the cake in a preheated oven at 350 degrees F for an hour and a half. Test the cake for doneness by inserting a toothpick; if the toothpick comes out clean, the cake is done. Transfer the cake to a wire rack and cool completely before sprinkling powdered sugar on the top.

Ignacio

To decorate the top of the cake with a Jesuit design, print the logo and carefully cut out the pieces using an X-Acto knife. Position the logo pieces on top of the cake. Make sure the cake is still on a wire rack with a pan beneath it to catch the remaining powdered sugar.

Ignacio

Sprinkle powdered sugar on top using a sieve. Carefully remove the logo pieces from the top of the cake using tweezers. Present the cake on a platter or cake board. Slice into wedges and serve.

Ignacio

Notes

 

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