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Pastimes : Foodies' Corner - Recipes, Food News, and the like -- Ignore unavailable to you. Want to Upgrade?

To: aknahow who wrote (383)	6/25/2000 1:04:00 PM
From: Ilaine	Read Replies (1) \| Respond to of 472

Clafoutis Limousin, using cherries, is the classic clafoutis. John Thorne, the author of Simple Cooking and the Outlaw Cook, has a good breakfast clafoutis recipe: Preheat oven to 425. Wash and prepare the fruit. Cherries should be stemmed and pitted. Plums and peaches should be pitted and cut into bite-sized pieces. Commercial cranberries should be cut in half. Wild cranberries, blueberries or raspberries need only be picked over to remove stems and debris. 4 to 6 oz blueberries, raspberries or cranberries, or 12 oz cherries, peaches or plums. Make lemon sugar by mixing zest from one lemon, grated, with two tablespoons sugar in a small dish. In a large bowl, sift together 1/2 cup unbleached all-purpose flour and 1/4 teaspoon salt. [I never sift flour.] In another bowl, whisk two eggs any size, whisk in 1 cup milk. [I never use a separate bowl, I just dump the eggs and milk on the flour and stir.] Stir in the lemon sugar. Let the batter rest while the fruit is cooked. In a 10-inch skillet, melt 1 tablespoon butter, coating the bottom and halfway up the rim. When the butter is bubbling, add the fruit. Cook until the fruit has softened and is coated with butter, 2 to 3 minutes. Sprinkle on sugar to sweeten, using two to three tablespoons, except with cranberries, add twice as much. Brown sugar is good on peaches. When the sugar is dissolved and turned into a syrup, stir up the batter and pour it into the pan carefully over the fruit. Put the skillet into the oven and bake for about 20 minutes until the clafutis is set, golden brown, and puffed up at the edges. Divide into warmed bowls, serve with confectioner's sugar and sour cream, if desired. Website: outlawcook.com