Bonnies Cranberry Clafouti Recipes

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CRANBERRY CLAFOUTI



Cranberry Clafouti image

This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h5m

Number Of Ingredients 10

1 tablespoon unsalted butter, room temperature, for dish
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
2 large eggs
1 cup chilled heavy cream
3/4 cup whole milk
2 teaspoons finely grated orange zest
1 1/2 cups fresh or thawed frozen cranberries, coarsely chopped
Confectioners' sugar, for garnish

Steps:

  • Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) using a pastry brush; sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, the flour, and salt into a large bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest.
  • Scatter cranberries into dish; pour batter over top. Bake until puffed, slightly set, and brown around edges, 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).
  • Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream.

CRANBERRY CLAFOUTIS



Cranberry Clafoutis image

Provided by Mark Bittman

Categories     dinner, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 tablespoon butter (for greasing pan)
1 cup sugar
2 eggs
1 cup flour
1 cup half-and-half or whole milk
Pinch salt
2 cups cranberries
Scant cup walnuts
Confectioners' sugar

Steps:

  • Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
  • Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
  • Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess -- just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it.
  • Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 6 grams, Carbohydrate 58 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 87 milligrams, Sugar 39 grams, TransFat 0 grams

CRANBERRY CLAFOUTI



Cranberry Clafouti image

Make and share this Cranberry Clafouti recipe from Food.com.

Provided by Boomette

Categories     Fruit

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups cranberries (fresh or frozen)
3/4 cup sugar (1/4 cup plus 1/2 cup)
1/2 cup whipping cream
1/2 cup dry breadcrumbs
1 cup ground almonds
2 eggs
1 teaspoon lime zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup apricot jam, heated

Steps:

  • Preheat oven to 400°F Toss cranberries with 1/4 cup sugar. Pour 1/2 cup of cranberries into 8 ramekins and place on a baking sheet.
  • In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30 to 40 minutes, until top of gratin is an even golden brown colour.
  • Serve clafoutis warm, brushed with apricot jam.

Nutrition Facts : Calories 413.8, Fat 17.4, SaturatedFat 5.8, Cholesterol 89.2, Sodium 109.6, Carbohydrate 61, Fiber 5.5, Sugar 40.6, Protein 7.5

CRANBERRY PEAR CLAFOUTI



Cranberry Pear Clafouti image

A very pleasant breakfast treat, from Morning Glories by Donna Leahy. Simple, with lovely flavor. This fruit combination is quite nice, but other fruits you have on hand would work as well.

Provided by pattikay in L.A.

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 eggs
1/3 cup sugar
3 tablespoons flour
2/3 cup half-and-half
3 tablespoons butter, melted
3 -4 pears, peeled and cored
1/2 cup cranberries
sugar, for dusting (optional)
cinnamon, for dusting (optional)

Steps:

  • Preheat oven to 375. Butter a 9 inch glass pie plate.
  • In a medium bowl, whisk together eggs and sugar till lightly colored.
  • Whisk in the flour and half and half. Stir in the melted butter.
  • Pour the mixture into the prepared pie plate.
  • Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries.
  • If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well).
  • Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
  • Cool slightly and serve.
  • (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).

Nutrition Facts : Calories 329, Fat 16, SaturatedFat 9.2, Cholesterol 143.6, Sodium 114.5, Carbohydrate 43.8, Fiber 4.6, Sugar 29.6, Protein 5.5

CRANBERRY CLAFOUTI



Cranberry Clafouti image

This will make an excellent desert for the holidays. Give them cranberries in a whole new way. I don't know how anyone can't love this dish. I was going make a Martha Stewart Cherry Clafouti, but the grocery store was out of cherries. I also needed cherry liquor, but the liquor store was closed. I did have cranberries and Grand Marnier which sounded really good. I was right on the money. It's fantastic, probably better than the cherry version. The cranberries add a nice tartness to the dish. I hope you like it.

Provided by David Ogle

Categories     French Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 tablespoon butter, or as needed
1 (12 ounce) package fresh cranberries
1 cup whole milk
1 cup heavy whipping cream
4 large eggs
2 large egg yolks
¾ cup white sugar
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
2 teaspoons vanilla extract
1 pinch salt
3 tablespoons all-purpose flour
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch casserole dish.
  • Spread cranberries out in the bottom of the prepared casserole dish.
  • Whisk milk, cream, eggs, and egg yolks together in a bowl; add white sugar, orange liqueur, vanilla, and salt. Gradually add flour, whisking constantly. Pour egg mixture through a sieve over cranberries in casserole dish.
  • Bake in the preheated oven until cranberries are set and clafouti is set, about 45 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 320.2 calories, Carbohydrate 33.7 g, Cholesterol 191.8 mg, Fat 17.1 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 9.5 g, Sodium 72.2 mg, Sugar 26.8 g

CRANBERRY CINNAMON CLAFOUTIS



Cranberry Cinnamon Clafoutis image

Provided by Maggie Ruggiero

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Cranberry     Whiskey     Port     Fall     Winter     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 cup dried cranberries
1 cup tawny Port
1/3 cup rye whiskey or brandy
1/2 teaspoon cinnamon
3 large eggs
1 cup whole milk
3/4 stick unsalted butter, melted
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon sugar mixed with
1/8 teaspoon cinnamon

Steps:

  • Preheat oven to 400°F with rack in upper third. Butter a 9-inch shallow baking dish.
  • Briskly simmer cranberries, Port, whiskey, and cinnamon in a small heavy saucepan, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes. Pour into baking dish.
  • Blend together eggs, milk, butter, sugar, flour, vanilla, and salt in a blender and pour over cranberries, then sprinkle with cinnamon sugar. Bake until slightly puffed and set in center, about 35 minutes. Cool clafoutis briefly on a rack.

CRANBERRY CLAFOUTI



Cranberry Clafouti image

Categories     Bake     Cranberry

Yield makes 4 servings

Number Of Ingredients 9

Butter for the dish
1/2 cup sugar
1 egg
1/2 cup all-purpose flour
1/2 cup half-and-half or whole milk
Pinch of salt
1 cup cranberries
1/2 cup walnuts
Confectioners' sugar

Steps:

  • Preheat the oven to 425°F. Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size. Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.
  • Beat the egg well, then add the remaining sugar; beat until smooth. Add the flour and beat again until smooth. Add the half-and-half and salt and whisk once more until smooth.
  • Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (it's very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them. Put the cranberry mixture in the bottom of the dish and pour the batter over it.
  • Bake for 20 to 30 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it and serve warm or at room temperature.

CRANBERRY CLAFOUTI



Cranberry Clafouti image

This will make an excellent desert for the holidays. Give them cranberries in a whole new way. I don't know how anyone can't love this dish. I was going make a Martha Stewart Cherry Clafouti, but the grocery store was out of cherries. I also needed cherry liquor, but the liquor store was closed. I did have cranberries and Grand Marnier which sounded really good. I was right on the money. It's fantastic, probably better than the cherry version. The cranberries add a nice tartness to the dish. I hope you like it.

Provided by David Ogle

Categories     French Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 tablespoon butter, or as needed
1 (12 ounce) package fresh cranberries
1 cup whole milk
1 cup heavy whipping cream
4 large eggs
2 large egg yolks
¾ cup white sugar
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
2 teaspoons vanilla extract
1 pinch salt
3 tablespoons all-purpose flour
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch casserole dish.
  • Spread cranberries out in the bottom of the prepared casserole dish.
  • Whisk milk, cream, eggs, and egg yolks together in a bowl; add white sugar, orange liqueur, vanilla, and salt. Gradually add flour, whisking constantly. Pour egg mixture through a sieve over cranberries in casserole dish.
  • Bake in the preheated oven until cranberries are set and clafouti is set, about 45 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 320.2 calories, Carbohydrate 33.7 g, Cholesterol 191.8 mg, Fat 17.1 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 9.5 g, Sodium 72.2 mg, Sugar 26.8 g

CRANBERRY CLAFOUTI CUPS



Cranberry Clafouti Cups image

Treading ground somewhere between cake and pudding, clafouti is a traditional French baked dessert that combines fresh fruit with a rich batter. Most recipes list cherries as the fruit of choice, but in honor of Thanksgiving, this version calls for cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

3 cups fresh cranberries
1 1/2 cups cranberry juice cocktail, or water
6 large eggs
1 cup granulated sugar, plus more for sprinkling
6 tablespoons all-purpose flour
1 cup milk
3/4 cup heavy cream
3/4 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish.
  • In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes.
  • Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed until smooth. Stir in the reduced cranberry liquid.
  • Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.

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