Posts Tagged 'fresh'

Pipe Dream #190: To Find That One Gem – Cherry Breakfast Clafoutis

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I have recently been loving checking out HuffPost Taste. All the pictures are beautiful, and it points me to other blogs for inspiration. Scrolling through recipe indices is so fun for me. It’s like digging through the entire rack at the thrift store and finding that one gem.

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I tried a cherry clafoutis once before, but that was with cherry pie filling, and the effect is not quite the same. Clafoutis in their true form are easy art; the fruit displays beautifully like in a tart, but you don’t have to go through all the work of making a tart shell. Pancake tart art for Saturday b-fast? Yes please.

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The original recipe has a crumble topping which looked so amazing. Please try it like that. And bonus, clafoutis work well as dessert also, served warm or at room temperature.

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Happy breakfast-ing,

L

Cherry Breakfast Clafoutis

Adapted heavily from HuffPost Taste

2/3 cup white whole wheat flour (or all-purpose)
heaping 1/2 cup granulated sugar
1/4 teaspoon sea salt
2 tablespoons butter, melted
3 large eggs
3/4 cup lowfat milk
1/4 cup full-fat Greek yogurt
1 1/2 teaspoons vanilla extract
3/4 pound (12 ounces) frozen, pitted cherries

For garnish: powdered sugar, heavy whipping cream

Preheat the oven to 350°F.

In a large mixing bowl, whisk together the flour, sugar, and salt. Whisk in the melted butter, eggs, milk, yogurt and vanilla. Let the batter rest for 30 minutes.

Butter 8 small ramekins or a 6-cup baking dish. Arrange the cherries in the bottom of the dish(es). Pour the batter over the cherries and bake for 30-40 minutes until puffed and golden.

Whip the heavy whipping cream, adding sugar for sweetness. Dust clafoutis with powdered sugar just before serving and top with lightly whipped cream. Serve warm or at room temperature.

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Pipe Dream #166: To Berry Binge on a Budget – Healthful Wild Berry Cakes

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Hi, lovely, arty amalgamation. I remember you.

I did so mean to post this post ages and years ago. Like, back in the summer. It’s cool, though, I made these with frozen berries, which are readily-available year-round. Frozen berries are actually a super good deal, money-wise. Rather than paying $8 a carton for strawberries in midwinter reserved for special occasion, you can buy huge bags of frozen berries and eat them at will. Berry-bingeing on a budget, s’what I’m all about, obviously.

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I made these for our new neighbors. And heaven knows, when one gets new neighbors, one never knows how health-conscious they are, or if they have allergies. While I stopped short of making these gluten-free, I did dial back the sugar a bit. And besides the frosting, which you can omit if you want to go the muffin-route, these are dairy-free too!

I recently decided that being lactose-intolerant would be just as disruptive in my life as being gluten-intolerant. Apparently you can still develop it in your 30s and 40s. Let’s pray that doesn’t happen. I want MELK.

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Because I was experimenting a little with the sugar in this recipe, I think they turned out a little tough. Not awful, but not the lightest cake experience I’ve ever had, or that my neighbors have likely had. It definitely could be the general recipe though. For some reason, I have trouble trusting recipes that come out of books. I think I’ve read so many food blogs that I need 100 reviews on a recipe so I know it is the best one. Ditto on old family recipes. I trust those.

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Worth a shot if you want a fun breakfast option. If you want a really good cupcake, though, I suggest these. Or these. I can say that, right?

L

Wild Berry Cakes

Adapted from 500 Cupcakes

2 1/2 cups fresh or frozen mixed berries

2 cups all-purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

4 tablespoons vegetable oil

2 large eggs, lightly beaten

2 tablespoons berry jam

1/2 cup (1 stick) butter, softened

4 cups powdered

milk

extra berries for garnish

Preheat oven to 350 degrees F. Place 12 cupcakes liners in a muffin tin. If you want to go mini like me, you could try 24 or more mini cupcakes.

In a food processor, puree 1 1/2 cups of the berries. Mash the reserved berries a bit with a fork, and set aside. Whisk together the dry ingredients in a medium bowl. In a large bowl, whisk together the oil and eggs, then whisk in the pureed berries. Stir in the flour mixture until just combined, then fold in the reserved mashed berries.

Spoon the batter into the liners. Bake for 20 minutes, checking for doneness at 15 minutes. Cool cupcakes on a wire rack. Store in an airtight container for 3 days, or freeze for up to 3 months.

To frost, beat butter until cream. Add powered sugar, one cup at a time, beating until well-combined. Drizzle in milk, maybe a tablespoon or two, until the desired consistency is reached. Stir in the berry jam, then spread on cooled cupcakes. Top each with a berry or two.

Pipe Dream #133: To Give A Last Hurrah – Grilled Pizza Crust

Sometimes when I meet new people, I tell them I love pizza. I like to be as real as possible lest anyone should assume that I was someone who didn’t like pizza, and therefore, would never invite me to eat pizza with them, and therefore, my life would be awful forever.

Not quite sure about the punctuation in that run-on sentence, but whatever. I really like pizza. However, I have never attempted to make it myself until today. Or shall I say, until yesterday, because apparently, the secret to a really complex crust flavor is to let the dough rest from 10-48 hours before baking it. Who knew?

I consider this near-authentic pizza to be a sort of last hurrah for summer. It’s fresh and grilled and uses up all those tomatoes that are overrunning your garden right now. I didn’t even bother making a real sauce for this. Just chucked some tomatoes, garlic, spices and olive oil in the food processor and slopped it on raw. Excellent choice.

We topped the pizzas with everything from chicken andouille sausage to avocado, but you can really use anything you have on hand. There are some fab ideas for unusual pizza toppings over here, with step-by-step instructions on grilling up the pizzas. If you don’t feel like reading the instructions, I will give you a summary:

Oil the grill. Cook crusts for two minutes until bubbly and beginning to brown. Loosen the crusts with a metal spatula and cook for an additional minute.

Flip crusts and cook for two more minutes. Pile on your toppings of choice. This time, return to the grill with the pizzas on a metal cookie sheet or pizza stone. Close the grill and heat until cheese is melted and toppings are warm.

And then gaze at your colorfully delightful creation. And then devour. And then wonder why you don’t just move to Italy. Wouldn’t life be happy?

Second best thing,

L

Best-Ever Pizza Dough

Adapted from Rachael Ray

makes enough dough for four 9-inch pizzas or sixteen 3-to-4 inch pizzas

1 cup lukewarm water
1 tsp. honey
2 1/4 tsp. active dry yeast
3 cups (or more) all-purpose or bread flour
1 3/4 tsp. coarse salt
2 tbsp. olive oil

Mix 1 cup warm water and 1 tsp. honey in a liquid measuring cup until the honey dissolves. Sprinkle with 2 1/4 tsp. of active dry yeast and let the mixture stand until foamy, about 5 minutes. (This is proofing. Remember proofing?) Meanwhile, using a food processor, pulse 3 cups flour and 1 3/4 tsp. salt to mix.

Pour the yeast mixture and 2 tbsp. olive oil over the flour mixture. Process until the dough comes together in a sticky ball, about 20 to 30 seconds.

Turn out the dough onto a floured work surface and knead, using the heel of your hand, until smooth and elastic, about 5 minutes.

Lightly oil a large bowl; add the dough, turning to coat. Cover the bowl tightly with plastic wrap. Let the dough stand in a warm, draft-free area until doubled in size, about 1 hour.

Punch the dough down, then turn out onto a cutting board. Using a knife, quarter the dough.

Shape 1 dough wedge roughly into a ball. Place the dough ball on the work surface and cup your hand lightly over it. Rotate your hand counterclockwise, letting the dough roll on the work surface. Continue until the surface of the dough is smooth. Repeat with the remaining dough wedges.

Place each dough ball in a large resealable plastic bag or plastic container with a lid. Refrigerate for 10 to 48 hours (the dough will continue to rise). Let the dough sit at room temperature for 1 hour before shaping, or freeze for up to 2 weeks. Let the frozen dough sit at room temperature for 2 hours before shaping.

Turn out 1 ball of dough onto a lightly floured work surface. Press it out on the work surface into a 9-inch round, a long rectangle or an oval. Repeat with the remaining dough balls. To make 3- to 4-inch mini pizzas, cut each dough ball into 4 pieces, then press or stretch into shape.

 


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