blueberries

Clafoutis, An Easy Fruit Dessert

by Anne Maxfield on September 11, 2017

Accidental Locavore ClafoutisThink of clafoutis as being French equivalent to a cobbler, but being French, a little more elegant.

However, that doesn’t mean it’s one of those desserts you have to fuss over. It’s actually easier than a cobbler—all you do is pop a few ingredients in a blender and pour them over some fruit.

Traditionally the fruit is cherries, but any fruit that can be baked can be used.

I had some cherries, peaches and blueberries, on their own, not enough to make a pie or anything and a few too many to eat before they went bad, so clafoutis seemed like the way to go.

Accidental Locavore Cherries for ClafoutisClafoutis

  • 1 ¼ pounds (570 grams) sweet cherries
  • 3 large eggs at room temperature
  • ½ cup flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • ½ cup plus 3 tablespoons sugar (mixed use)
  • 1 1/3 cups milk
  • Softened butter for greasing the baking dish

Preheat the oven to 375°.

Liberally grease a shallow 2-quart baking dish with butter.

Stem and pit the cherries. Place them in a single layer in the baking dish.

In a blender, mix the eggs, flour, vanilla and almond extracts, ½ cup sugar and milk together until smooth.

Pour the batter over the cherries and sprinkle with the remaining 3 tablespoons of sugar.

Bake about 45 minutes until it is just set. A knife or toothpick poked in the center should come out relatively clean.

Serve and enjoy!

Accidental Locavore Clafoutis BatterMy verdict: It’s super easy and delicious. We served it warm, but you can serve it warm, room temperature or cold—all good.

I used a mix of cherries, blueberries and a peach that I cut into small chunks (but didn’t peel).

Since I’ve had nut allergies in the past, I didn’t use any almond extract, which probably made it really non-traditional, but it didn’t take away from the taste.

Another added bonus is that it’s really good for breakfast the next day, whether you bother to warm it up or not.

It’s a versatile recipe to know about, you can switch up the fruit or take the sugar out, substitute some cheese, add veggies and make it a savory dish.

 

{ 2 comments }

Accidental Locavore: Top 6 Blog Posts From 2012

by Anne Maxfield on December 31, 2012

Accidental Locavore French Cheeses

Tis the season for year-end round up lists and The Accidental Locavore is as lazy good at lists as anyone else. So, here are the top six blog posts for 2012, based on very little scientific research. Some of them were the most commented on, others were the most clicked on. If your favorite didn’t make the list, comment below.

  1. Cheese: Two Lessons in Love and Affinage: Talked about the importance of aging cheese, otherwise known as affinage, and whether it made a difference or was just a new way of being affected.
  2. Battle of the Blueberries: New Jersey vs. Maine: Do blueberries reflect where they’re grown? Are New Jersey berries big and brash like other things in the Garden State? And do Maine blueberries have that Down East sensibility?
  3. Best Sweets From Surprising Sources: The Accidental Locavore found some really good cookies and dessert from a couple of surprising places. What were they and where did I find them?Accidental Locavore Christmas Bingo
  4. Add Levity to Your Holiday Meal With Christmas Dinner Bingo: If you need a laugh at any family meal, try this twist on the classic Bingo game. It also works for business meetings. Put all those clichés to a good use!
  5. If a Small Farm Fails, Does Anyone Notice?: This one was near and dear to my heart. The farm that essentially created the Accidental Locavore failed after last year’s Hurricane Irene and the following storms.
  6. The Top 9 Things NOT to do at a Farmers’ Market: This was one of my first posts on Huffington Post and generated a huge number of comments! The link is to the original post, however if you want to read it on HuffPost and see some of the hundreds of comments, click here.

Have a Happy New Year! And let me know if there’s anything you’d like to see covered in 2013.

{ 0 comments }

The Accidental Locavore Salutes the Fourth of July!

by Anne Maxfield on June 29, 2011

Accidental Locavore Flag SmallFor the Fourth of July, the Accidental Locavore decided to make an edible flag. It’s pretty, easy, no cooking is involved and will take you less than an hour to cut and assemble. You can make your own angel food cake, or buy one at most supermarkets with a bakery department. To assemble this, the Locavore used a 12”x18” cake mat. Serves 4.

  • ½ angel food cake cut into ¾” cubes (use a bread knife)
  • ¼ of a medium sized watermelon, rind removed, and cut into ¾” cubes
  • 1 pint of blueberries (find the biggest ones you can)
  • Special equipment: small star shaped cookie cutter, platter or cake mat

Follow the photo and start at the bottom with 2 rows of watermelon cubes. To keep the blueberries from rolling around, use some of the angel food cake, cut into thin strips and make a frame for the berries. The stars are cut from angel food cake with a very small star shaped cookie cutter.

Serve with toothpicks and let your guests create their own mini fruit kebabs.

To keep with the patriotic theme, how about a white chocolate fondue? In a large saucepan over medium-high heat combine ½ stick of unsalted butter and a cup of heavy cream. Bring to a simmer, stirring constantly. Stir in two 12-ounce packages of white chocolate bits until melted and smooth. Transfer to a fondue pot or ceramic bowl. Serve and enjoy.

{ 1 comment }

Cook-Along Recipe: Blueberry Caramel Sauce

by Anne Maxfield on March 18, 2011

Accidental Locavore Blueberry Caramel SauceBlueberry caramel sauce recipe, easy and delicious, and in about five months local too! In the meantime, the Accidental Locavore had gotten a big container of blueberries, and decided to put them to use as a dessert for the corned beef and cabbage Charcutepalooza dinner. Come summer this recipe will be made with local blueberries and my own ice cream, but since it’s still March and the sugar for the caramel will never be local…

This recipe for blueberry caramel sauce is adapted from Gordon Hamersley’s Bistro Cooking at Home. It’s easy and quick and makes a lot (2 1/2 cups). He suggests serving it with a peach galette, but I went straight for vanilla ice cream. My friend took some home, and we were wondering how it would be over waffles or pancakes. What do you think?

  • 3 cups sugar
  • 2 cups blueberries, washed
  • 1/2 cup water
  • 1/4 cup or more to taste, fresh lime juice
  • optional: 2 tablespoons butter (I was fooling around and added the butter, figuring it couldn’t hurt)

In a medium saucepan over medium-high heat, cook the sugar to a light amber color. Cook it slowly and stir it to keep it from cooking too fast and getting a burnt taste. The sugar might harden, just keep cooking and stirring it until it smooths out. Add the blueberries and water to the cooked sugar. Be careful! The caramel will bubble and steam, so don’t stand right over the pot. The sauce will harden up because you’re adding cold berries, but will remelt as it heats up. Cover the pan and reduce to low. Simmer until most of the blueberries have popped, about 5 minutes. Remove the lid and stir to dissolve any lumps of caramel. Remove from the heat and strain the sauce to remove the blueberry skins and any hardened bits of caramel. Return to a saucepan, add the lime juice, and butter if you’re using it. You may also want to add a little salt to balance the flavor. Cook over medium-high heat until the sauce has reduced and isn’t too runny. Serve at room temperature or slightly warm. Enjoy!

If your pan has hardened sugar on it the best way to clean it is to fill it with enough water to cover the hardened sugar. Heat it, stirring occasionally until the sugar is melted, then it will clean up easily.

{ 4 comments }