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| Anything-but-clementine clafoutis |
Sometimes I cook things even though I have great doubts that they will be delicious in one way or another. Why is this, how is this, questions? Since I live in a mental place, I affectionately call Hope. I wish to be surprised. I do not want to argue because he is educated, very often, and certainly not the world as I know him, he would be somewhat discouraged. I would be bored a little.
Often, things exceed my expectations. There are tomato cream soups better than Campbell's, there's fennel ice cream and red velvet cake, and there's a pickle.
And then there are other times where my intuitions are really right, as a recent one of all citrus segments should not be cooked. You can make juices, can be zespar and, more glorious, you can puree in cakes and sorbets, but simply baked, their skin to taste dry and bitter, if you're like me, you probably want you had eaten them when they were at their best.
I'm not too angry, however, I can not, I chose most segments of my slice and just like the delicious custard cooked below. Also, it means that I have a recipe that shows my bad skepticism, and, oh, I really hope it's these Italian pretzels
One year ago: Deb three chili beans, cornbread with jalapeno cheddar cheese and green onions, pasta with sausage, tomatoes and mushrooms [Fare Hibernate]
All-Clementine Clafoutis
Adapted from the New York Times 1/9/08
As mentioned above, I did not suggest the cooked clementine suggested in the original recipe, but that makes no dessert. Here are some fruits would consider using instead: cherries, devils, blue berries, grapes, thin slices of apples or pears and if you are really itchy for the summer, maybe you can find plums not very shady or peaches.
Dessert at least six
Butter as needed
1/2 cup flour, more to sprinkle bread
3 eggs
1/2 cup granulated sugar
Pinch of salt
3/4 cup thick cream (I used milk)
3/4 cup of milk
A pinch of aroma, such as almonds or vanilla extract, with liquor or brandy (optional)
About 3 cups of fruit (sliced pears or apples)
Granulated sugar
1. Heat the oven to 350 degrees. Prepare a gratin dish, about 9 by 2 inches, or a 10-inch round plate or porcelain dish, butter with butter, just a teaspoon more or less. Sprinkle with flour, stirring the pan so that the flour adheres to all the butter; overturned dish to get rid of the excess.
2. In a large bowl, beat the eggs until they are sparkling. Add 1/2 cup flour and until smooth. Add the granulated sugar and salt and mix until a combination is obtained. Add cream and milk and beat until smooth.
3. Place the fruit on the bottom of the plate. To beat the price of food on the fly; You can have a little more dough, depending on the size of your plate. Bake for about 40 minutes or until clafoutis is golden brown. Sift some powdered sugar and serve at room temperature. Clafoutis is not compliant (I'm not sure I agree with that); Serve in a few hours to do it.
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| Anything-but-clementine clafoutis |
 |
| Anything-but-clementine clafoutis |
And then there are other times where my intuitions are really right, as a recent one of all citrus segments should not be cooked. You can make juices, can be zespar and, more glorious, you can puree in cakes and sorbets, but simply baked, their skin to taste dry and bitter, if you're like me, you probably want you had eaten them when they were at their best.
I'm not too angry, however, I can not, I chose most segments of my slice and just like the delicious custard cooked below. Also, it means that I have a recipe that shows my bad skepticism, and, oh, I really hope it's these Italian pretzels
 |
| Anything-but-clementine clafoutis |
One year ago: Deb three chili beans, cornbread with jalapeno cheddar cheese and green onions, pasta with sausage, tomatoes and mushrooms [Fare Hibernate]
All-Clementine Clafoutis
Adapted from the New York Times 1/9/08
As mentioned above, I did not suggest the cooked clementine suggested in the original recipe, but that makes no dessert. Here are some fruits would consider using instead: cherries, devils, blue berries, grapes, thin slices of apples or pears and if you are really itchy for the summer, maybe you can find plums not very shady or peaches.
Dessert at least six
Butter as needed
1/2 cup flour, more to sprinkle bread
3 eggs
1/2 cup granulated sugar
Pinch of salt
3/4 cup thick cream (I used milk)
3/4 cup of milk
A pinch of aroma, such as almonds or vanilla extract, with liquor or brandy (optional)
About 3 cups of fruit (sliced pears or apples)
Granulated sugar
1. Heat the oven to 350 degrees. Prepare a gratin dish, about 9 by 2 inches, or a 10-inch round plate or porcelain dish, butter with butter, just a teaspoon more or less. Sprinkle with flour, stirring the pan so that the flour adheres to all the butter; overturned dish to get rid of the excess.
2. In a large bowl, beat the eggs until they are sparkling. Add 1/2 cup flour and until smooth. Add the granulated sugar and salt and mix until a combination is obtained. Add cream and milk and beat until smooth.
3. Place the fruit on the bottom of the plate. To beat the price of food on the fly; You can have a little more dough, depending on the size of your plate. Bake for about 40 minutes or until clafoutis is golden brown. Sift some powdered sugar and serve at room temperature. Clafoutis is not compliant (I'm not sure I agree with that); Serve in a few hours to do it.
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