I've had my microplane for a few months now, and it is amazing how much easier it makes grating and zesting. I use it for all my citrus zesting, but decided to go with a different approach for this event. I used the microplane to grate some chocolate to complement the pear in my french dessert: pear claufoti.
I learned to make this when I was in Paris, and it was so easy and tasty that I had to make it again as soon as I was home. I found beautiful pears at the grocery store, and used the Tcho chocolate I won on Blake Makes. The clafouti is a custard like treat, and it's not too sweet. Turns out it's a great breakfast, too!
I was going to use the recipe I got from A World in a Pan, but it called for creme fraiche, which I didn't have. So I went to the next best source, food blogs, and found Julia Child's recipe on Cooking with Amy. I am not sure I cooked mine quite enough, since it sunk in the middle, but it tasted great.
Julia Child's Clafouti
serves 6-8
1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar
In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.
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2 comments:
Cool. I like the idea of a blogging event. Some sort of weekly or monthly thing-a schtick? I will have to get a microplane. I have a few other types of grating tools but not this one.
Erin!
Thank you for visiting my blog, your recipes look amazing as well and I would love to try many of them :)
Have a wonderful week,
Margot
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