How To make Brandied Cherry Clafouti
3 c Drained black or red
Cherries (preferably canned in Water) 1/4 c Brandy or cognac
2/3 c Sugar
Butter for pan 2/3 c All-purpose flour -- sifted
1 c Milk
3 lg Eggs
1 tb Vanilla extract
1/8 ts Allspice
1 tb Lemon zest
1/8 ts Salt
Confectioners' sugar
In nonreactive bowl, mix drained cherries, brandy and 1/3 cup of the sugar. Let sit for 1 hour.
Preheat oven to 425 degrees. Butter a 9-inch pie pan. Place flour in medium bowl and make a well in the center. Drain cherries, reserving the liquid. Pour liquid into a blender and add remaining 1/3 cup sugar, plus the milk, eggs, vanilla, allspice, lemon zest and salt. Blend well. Pour liquid mixture into the well in the flour and blend into a smooth batter. Spread cherries evenly in prepared pan. Pour batter over fruit. Bake in the preheated oven for 5 minutes, then reduce heat to 350 and bake 45 to 50 minutes more until claf outi is puffy and golden. (A sharp knife inserted in the center should come out clean.) Let cool. Dust with confectioners' sugar and serve warm. Per serving: 216 calories, 5 gm protein, 38 gm carbohydrates, 3 gm fat, 84 mg cholesterol, 1 gm saturated fat, 80 mg sodium The Washington Post
How To make Brandied Cherry Clafouti's Videos
Recipe: Pear Clafouti
Join editor Marissa Greteman at Texas Weddings Magazine as she creates a special dessert.
Recipe:
1 tablespoon unsalted butter
1⁄3 cup plus 1 tablespoon granulated sugar, divided
3 large eggs
6 tablespoons all-purpose flour
1½ cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
¼ teaspoon salt
2 tablespoons brandy
2–3 firm, ripe Bartlett pears
confectioners' sugar (optional)
crème fraîche (optional)
1. Preheat the oven to 375°F. Butter a 10-x-3-x-1½-inch round baking dish, and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
2. Beat the eggs and the 1⁄3 cup of granulated sugar in a bowl on medium-high speed, until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt and brandy. Set aside.
3. Peel, quarter, core and slice the pears. Arrange the slices in the baking dish. Pour the batter over the pears. Bake until the top is golden brown and the custard is firm, about 35–40 minutes.
4. Serve warm or at room temperature. Sprinkle with confectioners' sugar, and serve with crème fraîche, if desired.
I Screwed Up Anthony Bourdain's Clafoutis Recipe | Back To Bourdain E16
A classic french dessert baked with cherries. Should be easy right? RIGHT? Learning to bake Clafoutis with Anthony Bourdain's Les Halles Cookbook.
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00:00 - Anthony Bourdain's Clafoutis
01:37 - Prepping The Ingredients
05:16 - The F*** Up
05:55 - Plating, Tasting, What I Would Do Different (Help Me)
???? Ingredients
• 1½ Ib/675 g cherries, pitted
• 3 ounces/75 ml kirsch
• 1 tbsp/14 g butter
• 4 ounces/112 g sugar
• 6 eggs
• 4 ounces/112 g flour
• 1 tsp/5 ml vanilla Extract
• 1 tbsp/14 g confectioners' sugar
???? Equipment
• small bowl
• 9. inch/ 22.5-cm baking dish
• large mixing bowl
• whisk
• rubber spatula
• testing skewer
• small sifter or strainer
#anthonybourdain #clafoutis #frenchfood
New Tracy Porter Cooking Video... Cherry Clafoutis
Ahhhhh... cherry clafoutis. Do you know this velvety dessert? I find it to be quite a comforting lap, taste, lick, slurp... however you choose to take it in. It is French by origin and is how I know it best. Between my French grandma Lucy and my time living over there... I have acquired quite a fervor for the texture of custard.
Essentially that's what this is. In my fiddle with everything way I, of course, had to take a classic and add my own spirit. I think you know me well enough by now... that this is what I adore about creating... I have great respect for process, but I am ever in need of wanting to make something my own. How will I want it? How will it best suit my family? How much further can I push this? I encourage you to experiment in your own kitchen... home... life! This is how we find new ideas... explore and make things fit for you!! I swear, if I had been any good at math I would most definitely be a scientist. Maybe in my own odd little way I am...?
So, back to the clafoutis... I love the addition of brandy, though you could use whatever you want in place of it. Typically the French prefer to leave the pits in the cherries, to add more flavor. I, however, am so ravenous that I honestly fear I would need all capped teeth after a bowl with cherry pits. Also, since we have young children who love this dessert, the pits are a scary thought. Do as you will... I would definitely recommend you try this with other fruits as well... whatever you adore... I am a huge fan of plums, and this is quite an indulgence with juicy, freshly picked plums. I also love the addition of nutmeg... one of my favorite flavors in both sweet and savory recipes... a lovely addition of spice and warmth to roll over your tongue.
Tell me... do you make this? What do you add to yours? I would love to chat more... about lusciousness and such......
For full recipe please visit us at
Cherry Clafoutis Recipe
▼Ingredients
50pcs cherry
2 eggs
80g sugar
Pinch of salt
50g flour
20g melted butter
200ml milk
50ml heavy cream
1tbsp vanilla extract
Fan bake 180℃35-40min
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Emojoie Cuisine Recipe Book(In Japanese)
Cherry Clafoutis: Farmers' Market Gourmet #25
What a great way to use fresh sweet cherries! Clafoutis (kla-foo-tee) is super simple to make and so delicious. You're going to wonder why you hadn't made it sooner!
My New Favorite Dessert from Julia Child | Jamie & Julia
This Cherry Clafoutis recipe from Julia Child is magical. Not only is it incredibly easy to make, but it is TASTY! Find some in season cherries and have a blender on hand, that's all you need to make this amazing dessert recipe from the French Chef. Find the recipe in Mastering the Art of French Cooking Volume 1. Follow along to Jamie & Julia as I make my way through Julia Child's recipes ... inspired from the movie Julie & Julia.
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Ingredients:
3 1/4 pound or 3 cups cherries, pitted
optional:
1/8 pint brandy or cognac
57 grams sugar
237 ml or 1 1/4 cups milk
2oz or 1/3 cup or 13 3/4 tsps sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
2.5 oz or 70ish grams or 1/2 cup sifted flour
4.5 tb or 1/3 cup sugar on top of cherries
powdered sugar at the end