{"id":1209,"date":"2013-10-24T06:30:17","date_gmt":"2013-10-24T10:30:17","guid":{"rendered":"http:\/\/www.michellematlack.com\/blog\/?p=1209"},"modified":"2013-10-13T13:16:34","modified_gmt":"2013-10-13T17:16:34","slug":"dessert-or-breakfast","status":"publish","type":"post","link":"https:\/\/www.michellematlack.com\/blog\/2013\/10\/24\/dessert-or-breakfast\/","title":{"rendered":"Dessert or Breakfast?"},"content":{"rendered":"

This cooking adventure was inspired by my sister-in-law, Liz. She posted on Facebook all about her and my nephew making a apple clafoutis. Now, I have heard of clafoutis, and even looked up a recipe or two, but I was always a little intimidated by the number of eggs (as many as six!) and the use of half-and-half or cream. Not that I’m opposed to eggs or cream, but I really wanted to find a recipe that was a little lighter on the eggs and used low-fat milk, so that I didn’t have to make a special trip to the store if I got in the mood to make one.<\/p>\n

Traditionally, clafoutis is rustic French dessert made with dark cherries. I think it gets a different name (flognarde) when you use other fruit, but I’m going with clafoutis because it’s more familiar to folks. Fancy French words aside, this is a baked custard and fruit delight! Served warm, perhaps with a dollop of lightly sweetened whipped cream or a dusting of powdered sugar, it would be a lovely end to any dinner party. Served cool or room temperature the next day, it could grace a brunch table. But it’s also rustic, and we were happy to eat it a bit too warm with a spoon and gobbled it up cold the next day for breakfast!<\/p>\n

Mixed Berry Clafoutis<\/strong>
\nAdapted from Apple Clafouti – a Recipe from a French Girl<\/a><\/p>\n

\"SAMSUNG\"<\/a>A teaspoon or so of softened butter
\n2 1\/2 to 3 cups mixed fresh berries (I used raspberries, blackberries, and blueberries)
\n2 tablespoons creme de cassis
\n1\/2 cup sugar
\n3 large eggs
\n1 cup low-fat milk
\n4 tablespoons butter, melted and cooled slightly
\n1 teaspoon vanilla extract
\n2\/3 cup unbleached all-purpose flour
\n2\/3 cup sugar
\n1\/4 teaspoon salt<\/p>\n

Preheat oven to 400F. Set a rack in the center. Smear the softened butter evenly on the bottom and sides of a 9″ pie plate.<\/p>\n

Rinse and drain the berries well. Mix the berries with the creme de cassis and 1\/2 cup sugar in a bowl and allow to macerate (hang out) while you prepare the rest of the dish.<\/p>\n

Put the remaining ingredients (eggs through salt) in the food processor and whir until completely smooth. You may use a blender, but be sure to scrape down the sides frequently. My sister-in-law uses a whisk and does it by hand!<\/p>\n

Pour about half of the batter into the prepared pie plate. Gently spoon the berries over the batter, making sure that the different types are evenly distributed. There will be a little juice\/liqueur in the bottom — just drizzle that over. Pour the remaining batter over the berries.<\/p>\n

Put the nearly-overflowing pie plate in the oven. Cook for about 30 minutes until golden brown on top and the center is JUST set (check it at 25 minutes). Also, I like to rotate the plate about halfway through the cooking time.<\/p>\n

Remove and allow to cool on the counter until warm. I cut this one just a hair too soon — notice how the center is still a little loose? Refrigerate any leftovers.<\/p>\n

\"SAMSUNG\"<\/a> \"SAMSUNG\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This cooking adventure was inspired by my sister-in-law, Liz. She posted on Facebook all about her and my nephew making a apple clafoutis. Now, I have heard of clafoutis, and even looked up a recipe or two, but I was always a little intimidated by the number of eggs (as many as six!) and the […]<\/p>\n","protected":false},"author":1,"featured_media":1211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-1209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.michellematlack.com\/blog\/wp-content\/uploads\/2013\/10\/2013-10-12-19.15.16.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4ImYM-jv","_links":{"self":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/1209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/comments?post=1209"}],"version-history":[{"count":8,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/1209\/revisions"}],"predecessor-version":[{"id":1221,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/1209\/revisions\/1221"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media\/1211"}],"wp:attachment":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media?parent=1209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/categories?post=1209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/tags?post=1209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}