Balls and Walnuts
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Clafouti notes
Success!
Well, near disaster, as the damnable thing almost slid off the rimless cookie sheet when I lifted it out of the oven. Nevertheless, Karen gave it a big thumb’s up, I liked it too, and Jake declared it flavorless. As Meatloaf used to sing, two out of three ain’t bad.
Here are a few adjustments to the recipe:
1. Since I had to throw out my flour yesterday (too worried about the possibility of glass splinters landing in there), I used Jiffy Pizza Mix, which is essentially just flour and baking powder. This worked fine.
2. I used fewer blueberries, perhaps 1.5 boxes worth. I didn’t pack them in as densely as I did yesterday — that seemed like blueberry overkill.
3. Most important thing to note: I had to bake it for 90 minutes, not 60. That seems typical for my oven, however; I usually have to bake things longer than the recipe claims.
4. I added a little cinnamon and nutmeg to the powdered sugar. Probably unnecessary.
5. Only 10 calories per slice!
Just kidding about that last bit (unless you serve five degree slices).
D.
I made a ham clafouti last night for the kids (Sunday and there were nothing but leftovers in the fridge) They loved it.
4 tablespoons flour
4 eggs
100 grams shredded cheese
2 1/2 cups milk
3 pieces of thin boiled ham, shredded
salt – pepper to taste
Butter a baking dish (I used a shallow glass pyrex) put the ham in the bottom. Mix the rest using a whisk or a beater. Pour over the ham – bake in a hot oven for 30 minutes.
Enjoy!
I forgot to add that for the cherry clafouti you should leave the pits in the cherries. (that’s the traditional French way – just warn the guests before they break a tooth)
And I never had to leave anything to sit…I’ll have to give you my ‘real’ French clafouti recipe – which is dead easy and you don’t have to wait for anything or risk exploding ovens.
I’m just popping out to buy some cherries (hoping tinned will do) to try this, time willing, tonight.
I’ve just read Sam’s comment and know I probably shouldn’t be using tinned, but fresh is too darned axpensive at the moment, and so shall pretend it is an experiment to see if it works and will let you know ;o)
Oh, gee, thanks a lot for dragging me over to your new blog that’s rife with delectable food-related discussion, Doug. Just what I need. :-0
As I mentioned in my reply to your comment, I love clafouti. Especially apple. It’s sheer heaven. Unfortunately I’ve never been able to bake one without devouring the entire thing myself. Seems I have trouble grasping the concept of portion control. In fact, skimming through cookbooks often has me barking out laughter when I come to the part of recipe that states: Makes 12 servings. Ahahahahahaha!
That, of course, would help to explain why I’m currently whining about diet struggles on my blog. LOL
And yes, I saw the recipe for the buttermilk biscuits. Thanks heaps for pointing that out to me.
The new blog looks great, Doug. I’ll change your URL at my next update.
Thanks, folks. Sam, I never would have thought to make a savory clafouti. Now I’m getting all kinds of neat ideas 😉
Having successfully completed my experiment, I can confirm Morello cherries soaked in syrup, worked just fine! Luckily for me, only half the kids wanted to try it, as I was thinking I hadn’t made enough. This meant decent portions for the rest of us ;o) Though of course, those who didn’t try it at the time, are now bleating.
And my eldest has asked me to pass on his thanks, for such a fine after-dinner treat:o)
(But I really should have thought to check whether cherries in a jar, come with stones! They confuse three year olds ;o))
Great! I’m not sure I can get cherries in syrup (but we can get the real thing). Keep the stones in, eh? Interesting.