This post is about two things 1) recipe for a yummy clafoutis and 2) recommendation for a fall baking book/magazine.
I was with hubby recently at Home Depot and getting bored waiting for some wood to be cut to size so I started perusing their selection of magazines and it did not take me long to hone in on this fall baking book/magazine by Better Homes and Gardens. I always feel like any cookbook is worth the money if you get one or two recipes that become part of your repetorie in the kitchen and after looking at this for just a few minutes I knew that I would be willing to part with $9.99 plus tax!
- I love to make clafoutis for several reasons. First, they are normally low in sugar, they all have fruit, they are easy to make and don't use hard to find ingrdients. This one is no exception - just a few ingredients and quickly in the oven. Another reason is that the dessert stands alone - does not need ice cream, whipped cream, etc. It is just a simple dessert, easy and oh so good.
- Two nice pears, that's all - peeled and then cored.
- I used my mandoline because I wanted them very thin. I had a really good and expensive mandoline from one of the more expensive gourmet kitchen stores (hint initials WS) and after cutting myself for the third time decided we needed to part ways so into the Goodwill bag it went and I replaced it with a very inexpensive one that I love and have used for years.
- Caramelize the pears in a little butter......it is after all French!
- Ready to pour the rest of the ingredients over the pears and into the oven.
Ready to take to a family dinner.
Recipe
Oven 325° - approximately 40 mins
Almond-Pear Clafoutis
2 medium pears, peeled, cored and sliced thin
2 T butter
3 eggs
2/3 cup heavy cream
1/3 cup milk
1/3 cup AP flour (prefer King Arthur)
1/3 cup sugar (prefer fine sugar)
1/4 tsp almond extract
2 tsp vanilla
1/8 tsp salt
1/2 cup sliced almond (if you wanted the almonds could be toasted first to add another flavor profile to this dish).
Powdered sugar for dusting
In a large skillet cook and caramelize the pears in the butter, slowly over medium heat, turning often, be careful not to burn.
In a medium bowl combine all the other ingredients (except the almonds) beat with a mixer until all combined and smooth.
Grease (I used butter) a 1 1/2 quart au gratin type dish.
Lay the caramelized pears evenly across the dish and then pour your mixture over the pears and then top with the almonds.
Your clafoutis will puff up and be brown around the edges and a knife should come out clean.
Place on a rack and let it cool for about ten minutes and then using a sieve sprinkle powdered sugar over your dish.
This is good warm or cold.
Recource
Recipe adapted from Better Homes & Gardens Fall Baking 2015, Bake the Season, Most stores that carry magazines.
Mandoline, Norpro Mandoline Slicer Grater with Guard
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If you follow this blog you will know that each month I make the dessert for the Alzheimer's Idaho (local grassroots organization) support group meeting the last Friday of the month. These wonderful caregivers just deserve the best and I try my best to make them something really good for dessert. This month they will be getting this big "wow factor" Cookie Dough (the dough is safe to eat NO EGGS) Ice Cream Layer Cake. The recipe is not hard but I would not recommend it for the first time dessert maker. Really it just takes time and maybe some concentration but then there is a great outcome. I am eager to hear from the girls as to how it tasted.
I will give you the recipe below but through photographs try and streamline the process.....First is the ice cream. You can do this with just one layer of ice cream but I was going for more of a "wow" factor so I chose two layers. This is best if done the day before you want to put the cake together. I used about one and a half cartons of ice cream (this is one of the brands that is no longer a 1/2 gallon). It is important to use non-stick aluminum wrap.
Using the spring form pan as a guide I just drew around the pan and then cut out (4) circles.
Place one circle on the bottom of the pan (be sure and read which side is the non-stick) added a layer of ice cream, then a non-stick down and then another nonstick up and then the second layer of ice cream and finally the last non stick foil on the top. Into the freezer for at least 8 hours and preferably overnight. You will be so happy that you used the non-stick foil when you have to quickly work to put the cake together before it starts melting and you have to get it back into the freezer.
The two cakes baked and ready for layering....
Once the cookie dough, frosting and the cakes are made and the ice cream frozen time to put it all together. Be sure and have everything that you will need to put this together all organized because you have to work fast to get it all done and ready to go back into the freezer. If you do the two layers this is a very big dessert and will need a big area in the freezer.
Here is the finished product - I took one picture and then it was off to the freezer until it was time to deliver.
Recipe
Two cartons vanilla bean ice cream - will us about 1 1/2 cartons
- For the Cake
- 4 tablespoons softened butter (for greasing the cake pans)
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 3/4 cup canola oil
- 3/4 cup whole milk
- 3 large eggs
- 2 teaspoons vanilla bean paste
- 2 teaspoons pure vanilla extract
- Preheat oven to 350°F.
- Grease two nonstick, 9-inch cake pans with butter. Lightly flour the pans, shaking out any excess.
- In medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer, cream together sugars and oil using paddle attachment. Add eggs one at a time, making sure each is fully incorporated. In two batches alternate adding the flour mixture and the milk (starting and ending with the dry ingredients). Mix until incorporated, being careful not to over-mix. There should be no lumps. Stop the mixer, add the vanilla bean paste, and the vanilla extract. Mix one last time to incorporate. Divide the batter into the cake pans, filling them about halfway. Place the cake pans on a sheet tray and into the preheated oven. Bake for 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool completely.
- For the Edible Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 stick butter
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- In a small bowl, whisk together flour and salt, and set aside. In the bowl of a stand mixer, fitted with a paddle attachment, combine butter and sugars. Beat until light and fluffy. Add in the vanilla. Add the flour mixture, mix until well combined. Stir in mini chocolate chips. Refrigerate until firm, preferably overnight, and until ready to use.
- For the Frosting
- 3 sticks softened butter
- 3/4 cup light brown sugar
- 3 1/2 cups powdered sugar
- 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon salt
- 4 tablespoons milk
- 2 teaspoons vanilla extract
Beat butter and brown sugar in standing mixer with paddle attachment. Mix in the powdered sugar, and beat until smooth. Beat in the flour and salt, mixing well. Add milk and vanilla, until smooth and fluffy. If the frosting is too thick, add splashes of extra milk. Then, add the chilled, edible cookie dough balls. Stir gently to incorporate.
To assemble the cake:
Working quickly, either onto a plate or I chose a cardboard cake round, place the first ice cream round (if only doing one ice cream round start with and end with cake) put some frosting and some of the cookie dough on the top of the ice cream, place the first cake and frost top and add some of the cookie dough, then repeat ice cream, frost cookie dough and cake. On the second layer of cake heavily top with frosting and the last of the cookie dough. Now, working as fast as you can frost the rest of the cake. You don't have to but I put some of the frosting in a pastry bag with a star tip and ran the stars around the bottom and then around the top and on the top of the cake I placed a malted milk ball in each frosting star. Now, back into the freezer for overnight if possible.
When ready to serve let the cake sit out for 30 minutes.
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