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January 2019

Breakfast Recipes

Duck Recipes

Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles

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Breakfast Clafoutis Recipe

Breakfast Clafoutis recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Breakfast Clafoutis recipe  PDF


Fruit (prepared weight) 4 to 6 oz. blueberries, raspberries, or cranberries or 12 oz. (appro .) cherries, peaches, or plums Zest from 1 small lemon, grated 2 tb Sugar, plus additional to
sweeten fruit 1/2 c Unbleached all purpose flour
1/4 ts Salt
2 Eggs, any size
1 c Milk (low fat, if desired)
1 tb Unsalted butter
Confectioners' sugar Sour cream (optional)
Preheat the oven to 425. Wash and prepare the fruit. Cherries should be stemmed and, if desired, pitted. Plums or peaches should be pitted and cut into bite sized pieces commercial cranberries should be cut in half small wild cranberries, blueberries, or raspberries need only be picked over to remove stem pieces and debris. Make lemon sugar by mi ing the lemon zest with the 2 tablespoons sugar in a small dish. In a large bowl, sift together the flour and salt. In a small bowl, beat the eggs gently and whisk in the milk. Add the wet to the dry ingredients a little at a time, whisking smooth. Stir in the lemon sugar. Let the batter rest while the fruit is being cooked. In a 10 inch nonstick skillet, melt the butter over medium heat, coating the bottom and the sides halfway to the rim. When the butter is bubbling, add the fruit. Stir until each piece has softened and is coated with butter, about 2 3 minutes. Then sprinkle in sugar to sweeten. We use about 2 T of granulated sugar for all fruit e cept cranberries (which require about twice as much) and peaches (where we prefer brown sugar). When this sugar has dissolved and turned into a syrup about 2 minutes stir up the batter and scrape it carefully into the pan over the fruit. Put the skillet into the oven to bake for about 20 minutes. At this point the clafoutis will be set, golden brown, and puffed up at the edges. Divide into warmed bowls, sift a little confectioners' sugar over each, and top if you like with a spoonful of sour cream. from Outlaw Cook, by John Thorne with Matt Lewis Thorne

Breakfast Clafoutis recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
477 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Breakfast Clafoutis recipe  PDF   Breakfast recipes RSS   New

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3 1/2 lb Salmon 1 Lemon Salt and Pepper 1 tb Oil or Softened Butter Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a med...

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