Posts Tagged 'fruit'



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.

Pipe Dream #167: To Be Perfectly Proportioned – Brown Butter Pear Crisps

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Are these photos super dark on your computer? Let me know in the comments if so, because they seem light on my screen, but when I see them on other screens, they look super dark, and I really don’t know why. I mean, probably my bad.

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These are something else. First of all, brown butter, epitome of food blog trendiness. Then perfectly ripe pears. Then CRUMBLE (which I would replace with a better one or just more next time, but whatever). All the ingredients for awesome.

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I had to split up the original recipe into four smaller portions, just to keep the awesome in check. Little individual cwisps for my family.

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Serve at room temperature so that you get the full effect of the flavors. Try and wait until it cools.

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I garnished this with a sprinkling of p sugar, but feel free to go for vanilla ice cream, whipped cream…bourbon sauce? Hello.

Hello to you too,

L

Brown Butter Pear Crisps

Adapted from Gourmet via smittenkitchen

For topping:

1/2 cup all-purpose flour

1/2 cup quick oats

¼ teaspoon nutmeg

1 tablespoon packed light brown sugar

pinch salt

2 tablespoons unsalted butter, melted and cooled

For filling:
1 teaspoon vanilla
1 1/2 tablespoons unsalted butter
1 tablespoon cup packed light brown sugar
1 tablespoon granulated sugar
2 teaspoons all-purpose flour
1 lb firm-ripe Anjou or Bartlett pears (about 2), peeled and coarsely chopped

4 small ramemkins

Make topping: Stir together flour, oats, brown sugar, nutmeg and salt in a small bowl. Add butter and stir until crumbles form. Cover with plastic wrap, and set in the fridge to chill  while you make the filling.

Make filling and bake crisps: Preheat oven to 425°F with rack in middle.

Put butter in a small saucepan and cook over medium-low heat, swirling pan occasionally, until butter is browned, about 4 minutes. Set aside.

While butter browns, stir together sugars, flour, and a pinch of salt in a medium bowl. Add pears and vanilla and toss to combine.

Pour the browned butter over the pear mixture. Spoon filling into dishes and sprinkle with the chilled crisp topping, mounding it slightly in centers. Bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Let cool and serve at room temperature or a little warmer.

Pipe Dream #149: To Be As Good As Grandma – Apple Pie in a Jar + Grandma’s Apple Crisp

I promised you a died-for apple crisp a while ago, I think. It is here, friends. It is here.

These are not the best pictures in the world, which is why I’m starting off with this one. I’ve deemed it the best of the lot because of the inclusion of bacon in the photo. Yes, this was my kitchen one fine Saturday morning, and yes, I deserved all of the bacon I ate after processing the thousands of apples my dad reaped from a friend’s laden tree.

With all these newfangled tools, you’d think slicing and dicing thousands of apples would be a cinch, but actually, it was pretty sticky. And the contraption that did it is by no means newfangled.

Sidenote, other things that are not newfangled, but that are related to this post.:

Quick Cherry Crisp

Quick Blueberry Crumble

Wild Berry Betty

Regardless, the apple crisp recipe you can find below is, without one doubt, the best possible thing you could make for yourself immediately. You could even make it for your friends. Or your family. Breakfast, lunch, dinner.

With all the apples floating around, I couldn’t resist sticking a crisp in the oven quicker than you can say, “Cut in the butter.” I used fresh apples with a bit of spice and sugar thrown into the mix, but why not try my mum’s Apple Pie in a Jar? That’s what we did with all the processed apples. It’s perfect for cutesy holiday gifting, and ensures that you will have fruit stored up through the winter. We hoard ours in the laundry room and bust out an apple crisp whenever SAD threatens to overwhelm our winterized hearts. Because, obviously, food fixes everything. (False. The Gospel fixes everything, but food is a good Band-Aid.)

And now a few words about this crisp topping. It is my grandma’s recipe, which happens to be classic. And it is perfect. And it is my grandma.  If I could bake half as well as her, there would be no point in having this blog.

‘Til then,

L

Apple Pie in a Jar + Grandma’s Apple Crisp

For the apple filling:

Syrup
4 1/2 cups of sugar
1 cup corn starch
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
10 cups of water

Lots of apples

Combine all syrup ingredients together in a large pot and add 3 tablespoons of lemon juice. Cook over medium heat until syrup is thick and bubbling.

Peel and slice apples.  Tightly fill seven quart jars with sliced apples.  Cover with syrup that has been cooked until thick and bubbly.  Process in a pressure canner at 5 lbs. for10 minutes, or in a water bath canner for 20 minutes.

For the crisp topping:

3/4 cup flour

3/4 cup quick oats

3/4 cup brown sugar

1 stick or 8 tablespoons butter, cold

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/2 teaspoon ground ginger

Heat oven to 350°F.

In a mixing bowl, combine flour, spices, sugar and oats. Cut in the butter with two knives, or rub it in with your fingers until butter is about the size of small peas. Refrigerate until needed.

Dump one jar of apple pie in a jar into an 8 x 8″ or 9 x 9″ baking dish. Spread evenly.

Cover fruit thickly and evenly with topping. Bake until crisp topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. I would check it at 30, though, just in case. You don’t want the crumble getting too brown.

Serve with whipped cream. (But really, you needn’t serve it with anything if you don’t want. It’s delectable sans toppings. Your life, do what you will.)


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