Cherry and Blueberry Clafoutis
So what is clafoutis? Clafoutis is a sort of pancake, sort of custard, sort of quiche. It is a lovely dessert for fresh fruit, for sure. You can serve clafoutis plain, or topped with powdered sugar or whipped cream. On a hot day, I like to serve it with a scoop of ice cream.
Clafoutis is really simple to make, too. You start by putting the fruit in a prepared pan. The batter is made in a blender, and takes just a couple of minutes to prepare. You pour the batter over the fruit- and bake.
I used cherries and blueberries in this one, but you can use all sorts of fruits- peaches, plums, raspberries…..
Most people enjoy it as a dessert, but it is also nice with that morning cup of tea or coffee.
I used a combination I thought would make a nice dessert for summer.
Cherry and Blueberry Clafoutis
2 c. pitted cherries, I cut them in half, but you can leave whole
1 c. blueberries
3 eggs
1 c. sugar
3 T. melted butter
½ c. flour
2 t. vanilla extract
1 t. almond extract
pinch of salt
1 c. half and half
powdered sugar, optional
Grease a 9×9-inch baking dish or pie pan. Preheat oven to 350 degrees. Place cherries and blueberries in the prepared pan. In blender, combine eggs, sugar, butter, flour, flavorings and salt.* Blend until smooth. Add half and half and blend again until smooth. Pour batter over the cherries and blueberries. Bake for 45-50 minutes or until clafoutis is browned around edges and puffed up. Allow to cool and dust with powdered sugar, if you like. It will deflate as it cools. Serves 6.
* You can whisk the ingredients together by hand, if you prefer.
Pineapple Tortilla “Blintzes”
These were the last dish we made in cooking camp this week. We actually used several fruit fillings. Pineapple was a favorite. We also had apple pie filling and peach pie filling. The kids loved them and made 40 of them!!
I often use flour tortillas in place of crepes to make blintzes. The blintzes can be a dessert, breakfast or brunch dish. Since I had a can of crushed pineapple, I made pineapple filling.
You could use any ready made pie filling, if you prefer.
I soaked the tortillas in milk. That is the secret to make this dish work. By soaking the tortillas in milk, they soften up, and can be used like a crepe. It changes their texture completely. Soak them for at least 5 minutes, or up to 20 minutes. I placed the tortillas in a shallow baking pan and made sure to drizzle each one with milk as I added them to the pan. They will stick together if softened too long, so you might want to separate the tortillas with sheets of plastic wrap or wax paper to keep them separate as they soften. You could also soak them in almond or rice milk, or even fruit juice.
For the filling, I used the can of crushed pineapple, sweetened with sugar, a little vanilla and thickened with Clear Gel. Here is the recipe for the pineapple filling along with directions on how to assemble and prepare the blintzes.
Pineapple Blintzes
Filling:
1 can ( 20 oz.) crushed pineapple, packed in juice, un-drained
½ c. sugar, or more to suit your taste
1 t. vanilla
¼ c. Clear Gel or cornstarch*
2 T. cold water
Butter for frying
12 flour tortillas- 8-inch
Powdered sugar
In sauce pan, heat together pineapple, sugar and vanilla and bring to a boil. Combine Clear Gel with cold water and stir until smooth. Slowly drizzle this mixture into the pineapple, stirring constantly. Mixture will thicken quickly. You might not need to add all of the Clear Gel mixture. Once it thickens, remove from heat and cool down a little before making the blintzes. Makes about 3 cups, enough for about 12 blintzes.
To assemble the blintzes, place a softened tortilla on your work surface and spoon a little pineapple filling in the middle. You can do this with hot filling, but easier if the filling has cooled down or is even cold. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/4 cup of filling for each one. Fold the sides in until they almost meet in the middle and then roll the tortilla up to cover the filling. Place seam side down until ready to fry them.
Heat butter in a skillet, and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm.
Note: They can be assembled ahead of time, then kept in the fridge until ready to cook. You can also cook them up ahead of time, and just warm in the oven when ready to serve. If rewarming them, cover to keep them from drying out.
I have made these before and use different fruit fillings. I’ve also made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch. Nice brunch or breakfast dish, too. For dessert, you can also top them with ice cream or whipped cream.
* Clear Gel is modified cornstarch. It is used in commercial pie fillings and in many frozen dinners. It looks just like regular cornstarch. The big difference between Clear Gel and traditional cornstarch is that Clear gel won’t get runny when reheated. If you have ever used cornstarch to thicken a stir fry, you know that the next day, if you reheat it, the sauce thins out. Clear Gel does not do that- it stays thick. Clear Gel is available at stores in Amish communities and on-line.
Homemade Cherry Liqueur
I make a lot of homemade liqueurs, but cherry is one of my favorites. I enjoy just sipping it, or adding it to other cocktails or mixing it with soda water.
It is easy, and the reward is having this lovely liqueur to enjoy even when cherries aren’t in season. I added a couple of vanilla beans to mine, but you can leave them out, if you prefer. You could also add 1-2 tablespoons of vanilla extract.
If you like a less sweet liqueur, you can add less sugar. You could use sour cherries instead.
Cherry Liqueur
2 c. granulated sugar
4 c. vodka or brandy
1 lb. large, washed, stemmed and pitted sweet cherries
2 (6-7 inch) vanilla beans, broken into several pieces, optional
Place sugar and vodka or brandy in a large jar- I used a half gallon canning jar. Stir until sugar is mostly dissolved. Add cherries and vanilla and cover jar. Do not stir. Place in a cool, dark place for 3 months, without stirring or shaking. Strain and filter. Divine! Makes 4-6 cups.
Spiced Cherries
These cherries are so good, I am already wishing I had canned more of them. I was inspired by my cousin, Laurie, who needed spiced cherries for a recipe she wants to make. She’s making a cherry chocolate martini, in case you were curious.
I first thought about the spices I wanted to use. I didn’t want to overpower the cherries, but I wanted the spices to complement the flavor of the fruit. In the end I used cinnamon sticks, fennel seeds, fenugreek, cloves and some cracked black pepper. You certainly can play around with spices you use.
Once I decided which spices I wanted to use, I steeped them in boiling water. Kind of like making tea. Then I strained out the spices and used the spiced water in the syrup for the cherries. I could just have added spices to the cherries when I canned them, but I didn’t want stuff in the jars I would need to strain out later. I also knew the spices would get more intense over time, if left in the jars. By making a tea and tasting it, I knew what level of spice I would have in the final product.
The spiced cherries can just be eaten, right out of the jar. They can also be drained and added to fruit salads or used to top desserts. You can also use them to bake with. They aren’t overly sweet.
They would make nice gifts, too.
So here is my recipe for spiced cherries.
Spiced Cherries
7 (3-4 inch) cinnamon sticks
2 T. fennel seeds or 2 star anise
2 T. fenugreek seeds
1 T. whole cloves
1 T. cracked black pepper
5 c. water
11 lbs. sweet cherries, but sour cherries can be used
3¼ c. sugar
Zest of 2 limes or lemons
Juice of 2 limes or lemons
Place spices in a large pot and turn heat on to medium. Toast spices in pot for about 4-5 minutes, stirring occasionally. You should be able to smell them. Watch so they don’t burn. Add the water to the spices, bring to a boil, and simmer for at least 15 minutes. Longer cooking is fine. Fill water bath canner with water and heat up water to a simmer. In the meantime, pit the cherries. You should end up with about 4½-5 quarts of pitted fruit. You can hold pitted cherries in a bowl of water with a little ascorbic acid in it, to prevent browning. Set aside. Remove the spiced water from the heat. Strain out the spices and discard them. Measure the spiced water and add enough fresh water to equal 5 cups. Return water to pot with the cherries (drained if they were in water), sugar, zest and lime juice. Bring mixture to a boil. Fill pint jars with cherries and cooking liquid, leaving ½-inch headspace. Wipe rims and screw on lids until fingertip tight. Place jars in water bath canner. Make sure the water covers the jars by 1-2 inches. Place lid on canner, and start timing when water returns to the boil. Process for 15 minutes. Remove jars from canner and place on a cooling rack or towel, in a draft free area. Once cooled, check the lids to make sure they are sealed. Remove bands and wipe down jars. Label and store. Makes about 9 pints.
Times and procedures all used NCHFP guidelines.
Jars cooling down
Peach Cheesecake Squares
I love peaches and I love cheesecake. Never thought to combine them before. Wow, what a great dessert!! With peaches in season, it seemed like the perfect time to make it.
This recipe was inspired by a post I saw about a place that makes peach cheesecakes. I decided to make a less traditional cheesecake. I used a 9×13 baking dish instead of a springform pan. I also ended up making the cheesecake in layers. Let me explain.
I baked the crust a little, then added the cheesecake layer to bake. I was trying to figure out the best way to add the peaches. I decided to put them on after the cheesecake was baked, so I cooked them while the crust and cheesecake layers were baking. The crumb topping was an afterthought. I wanted some texture and just put that together at the end.
The result was a really good dessert. Enough peaches. Light and rich at the same time. I will most definitely make it again.
So here is the recipe. Enjoy!!!
Peach Cheesecake Squares
Crust
¾ c. butter
1/3 c. brown sugar
1¼ c. flour
1 c. oatmeal, old-fashioned or quick cooking
2 t. cinnamon
¼ t. salt
Cheesecake Layer
2 (8oz.) packages cream cheese, softened
¾ c. sugar
2 T. flour
2 eggs
2 T. vanilla
2 t. cinnamon
Peach Layer
5-6 peaches, peeled, pitted and chopped, about 5 cups prepared fruit
2/3 c. sugar, or a little less
2 T. lemon juice
1 t. cinnamon
4 T. cold water
2 T. cornstarch
Crumble Topping
1½ c. rolled oats
½ c. butter
¼ c. brown sugar
3 T. flour
2 t. cinnamon
Heat oven to 350-degrees. Grease a 9×13-inch baking pan. Beat together butter and brown sugar, then stir in the rest of crust ingredients. Mixture will be crumbly. Press into bottom of prepared pan and bake 20 minutes. While crust is baking, prepare cheesecake layer. Beat cream cheese sugar and flour until fluffy. Beat in eggs one at a time. Stir in vanilla and cinnamon. Pour over crust and bake for 25 minutes, or until set. While filling is baking, prep peaches. Combine peaches with sugar, lemon juice and cinnamon in medium saucepan. Cook over medium heat until peaches are softened. Stir off and on to keep mixture from sticking. Combine cold water and cornstarch. Stir until smooth and pour into peach mixture. Mixture will thicken up. Stir until mixture returns to a simmer. Remove from heat and set aside. Prepare crumble topping. Mix all ingredients with your fingers until well blended. Place on a baking sheet and place in 350 degree oven for 15 minutes. You can do this while the cheesecake is baking, to save time. Let the cheesecake cool a few minutes. Then spoon over the peaches. Spread evenly and let it cool for 30 minutes. Spread the crumble mixture over the peaches. Cool then chill. Store covered in fridge. Serves 12. Can be frozen.
Fresh Peach Salsa
This salsa makes a great topper for grilled meats or fish. It is also fun to serve with chips. While salsa may traditionally be made with tomatoes, there are other options. The peaches give the salsa a great natural sweetness. It is so colorful.
I used really ripe peaches, which are tough to peel. To help peel them, I placed the peaches in boiling water for a minute. Then I put them in cold water. Once they were cool enough to handle, they peeled easily.
I used 5 peaches and ended up with almost 2 cups of prepared fruit. You might need more or less, depending on the size of the fruit.
You can make the salsa as spicy as you like. I added a jalapeno pepper and some hot sauce. I tasted the salsa 30 minutes after I made it and added a little more hot sauce.
Fresh Peach Salsa
4-5 ripe peaches, peeled, pitted and diced
½ c. minced sweet onion
½ c. minced sweet pepper
1 jalapeno, seeded and minced
2-3 T. chopped fresh cilantro
1t. hot sauce, or to taste
zest and juice from 1 lemon, you could use a lime instead
salt and pepper to taste, don’t be afraid to give this dish a good bit of salt
Combine all ingredients in a bowl and stir until mixed. Check seasonings. Chill for at least 30 minutes and taste again- you will likely add more seasoning. Serve over grilled meats or with chips.
Cheesy Cherry-Blueberry Coffee Cake
If you need a really special dessert for your next party or cookout, consider making this cheesy cherry-blueberry coffee cake. It is one of my favorite coffee cake recipes ever. The cake is not too sweet, and the combination of cream cheese, with the fruit reminds me of a cherry-blueberry blintz.
The streusal topping adds a nice little crunch.
It is fine served all on its own. You can also serve it with ice cream or whipped cream. You can also top with more blueberries and cherries.
While I think of this cake as a wonderful dessert, it can be served as a breakfast or brunch dish.
As if this weren’t enough- this cake freezes great. Who are we kidding? There won’t be any leftovers – but you could freeze them, if you had some.
So here is the recipe. Enjoy!!
Cheesy Cherry-Blueberry Coffee Cake
1 1/4 c. sugar
1/2 c. butter
2 eggs
2 1/4 c. flour
1 T. baking powder
1 t. salt
1 c. milk
1 c. fresh or frozen blueberries
1 c. pitted and coarsely chopped cherries
8 oz. cream cheese, cubed
1 t. grated lemon peel
Topping:
1/4 c. sugar
1/4 c. flour
1 t. grated lemon peel
2 T. butter
Preheat oven to 375. Grease and flour a 13×9 inch baking dish. Cream together sugar and butter until fluffy. Beat in eggs. Combine 2 cups of the flour with baking powder and salt and beat into batter alternately with the milk. Toss fruit with the remaining flour and fold into the batter along with the cheese and lemon rind. Pour batter into prepared pan. Combine sugar, flour and lemon peel for topping and cut in butter to resemble coarse crumbs. Sprinkle over batter and bake for about 45 minutes. Use toothpick to test for doneness. Serves 12.
Chocolate Zucchini Cupcakes
We’ve made these in cooking camp before. The kids were a little curious about adding zucchini to a dessert, but I think they will be pleasantly surprised. Last week we made zucchini muffins and they loved them.
I like the recipe because the zucchini makes the cakes nice and moist. They aren’t that sweet, either. I use a simple vanilla frosting but you could just dust them with powdered sugar or perhaps use a cream cheese frosting. I have a friend who likes me to leave them plain. She prefers them un-frosted. Frosted or not these are a simple and tasty recipe that can make a dessert even the zucchini haters should love.
Chocolate Zucchini Cupcakes
½ c. butter
½ c. oil
1 ¼ c. sugar
2 eggs
½ c. buttermilk
1 t. vanilla
2 ½ c. flour
1/3 c. cocoa
2 t. cinnamon
1 t. baking soda
1 t. baking powder
2 c. shredded zucchini
Heat oven to 350 degrees. Line 30 muffin pans with paper liners and set aside. In mixing bowl combine butter, oil, sugar and eggs and beat until light and fluffy. Beat in milk and vanilla. Combine dry ingredients and add to egg mixture- beating until smooth. Stir in zucchini. Scoop batter into cupcake paper lined pans, filling about 2/3 full. You will get about 30, I sometimes get more. Bake 15-20 minutes or until toothpick inserted comes out clean. Cool and frost. Makes 30-36.
You can fro st them with the Classic Vanilla Frosting recipe below, but doubled the recipe. Or the boiled milk (Ermine) frosting recipe below, also doubled.
Classic Vanilla Buttercream
3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting with 6 to 8 drops of food coloring.
Boiled Milk Frosting (Ermine)
5 T. flour
1 c. milk
1 c. granulated sugar
2 t. vanilla
½ t. salt
1 c. butter, cubed, softened at room temperature about 30 minutes
In small saucepan whisk together the flour, milk and sugar. Cook over medium heat, stirring constantly until mixture thickens and gets bubbly. Cook over low heat another minute. Remove from heat and cool completely before finishing. I like to put the flour mixture in a bowl and putting in the fridge until cooled down, but not cold. Once flour mixture is cooled to room temperature beat in the vanilla, salt and butter with electric mixer until frosting is creamy and smooth.
Note: If you leave the base in the fridge too long and it gets cold, let it sit at room temperature 30 minutes before beating in the butter. If you are tinting the frosting, you can add color after the butter is fully incorporated.
Ricotta Fritters
Ricotta cheese is the ingredient that makes these fritters so special. They are delicate and tender on the inside, with a light crunch on the outside. If you are looking for a fast and easy addition to a dessert tray or brunch menu you can’t do much better than home made fritters. You just heat up oil, mix up the batter ingredients, and start frying. In less than 30 minutes you can have a plate of warm fritters. You can also make the batter up a day or two ahead of time- and chill until ready to use. When finished, you can eat them plain, roll them in cinnamon sugar or powdered sugar, or drizzle with a powdered sugar glaze.
Ricotta Fritters
3/4 c. flour
2 t. baking powder
1 t. salt
1 T. cinnamon
1 c. ricotta cheese
2 eggs, beaten
3 T. sugar
2 t. vanilla
Powdered sugar for dusting
oil for deep frying
Heat oil to 375 degrees in heavy saucepan. While oil is heating combine dry ingredients with cinnamon and set aside. Beat together cheese, eggs, sugar and vanilla until smooth. Stir in dry ingredients. Working in batches spoon batter by level tablespoonfuls into hot oil, turning occasionally until golden brown, about 3 minutes in all. Transfer with slotted spoon to paper towels to drain. Dust with cinnamon sugar or powdered sugar and serve. Makes about 3 dozen.
Spinach Artichoke Dip
This dip is a classic and always a favorite when I serve it. We made it in cooking camp last week and I admit, the kids were not sure they would like it. But they went ahead and made the recipe anyway. It turned out to be a big hit with the kids, They loved the dip. I think you and your friends and family will like it, too.
This recipe is served warm. You can bake it in a conventional over or heat it up in the microwave. Whatever works for you, is fine. You can serve it with crackers, chips, bread or veggies. So here is the recipe, Enjoy!!
Spinach and Artichoke Dip (hot)
1 box frozen spinach, thawed and water squeezed out
1 (12-14 oz.) can artichoke hearts, drained and coarsely chopped
8 oz. cream cheese, cubed
4 oz. shredded cheddar cheese
½ c. diced onion
¼ c. Italian dressing
Dash of hot sauce
Prep method 1: Combine all ingredients in microwave safe dish and heat on high for 4-5 minutes. Stir and return to microwave, heating 2-4 minutes more.
Prep method 2: Place all ingredients in an oven safe bowl. Place in a preheated 350 degree oven for 15 minutes. Remove from oven and stir well. Return to oven and bake until mixture is heated through and bubbly, about 10 more minutes.
Serve with breads, chips, crackers or veggies.
