Spinach, Cheese & Green Onion Pie with Dill and Fines Herbes
There’s nothing better than a fresh baked pie on a dreary, Fall day. I decided to make a savory pie (quiche) with some fresh spinach, green onions, garlic, dill, Fines Herbes, eggs, milk, Parmesan and Sharp White Cheddar cheese I had on hand. So easy, and the perfect comfort food to warm you up on a gray day like today.
I used store-bought frozen pie crusts to save time and make my life easier, but if you’re in the mood to make your own pie crust, here’s a great basic recipe by Martha Stewart. If you’re into gluten-free, check out this pie crust recipe by Bea Peltre of La Tartine Gourmande. You can also make or cut the dough into smaller mini pies or use this recipe filling for a 9-inch tart if you prefer. This is a vegetarian recipe, but would also be fantastic with a little bit of crispy bacon or prosciutto and asparagus or broccoli if you’re not a spinach fan. You can also substitute Gruyere or Fontina cheese in place of the shredded White Cheddar if you like. Serve with leafy greens tossed in a balsamic vinaigrette and a latte or glass of white wine, and you’ve got a fantastic brunch! Enjoy.
Spinach, Cheese & Green Onion Pie with Dill and Fines Herbes
Rating: 41
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6-8
Ingredients
1 9-inch unbaked pie shell (or handmade pie dough)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
2 green onions, sliced thin
1- 5 ounce package fresh baby spinach leaves
3 large eggs
1 1/2 cups milk
1 teaspoon dried dill or 1 tablespoon fresh dill
1 teaspoon dried Fines Herbes
1 tablespoon minced onion
1/2 tablespoon garlic salt
Pinch of ground nutmeg (a few sprinkles)
Freshly ground black pepper
1 1/4 cups shredded White Sharp Cheddar cheese
1/2 cup grated Parmesan cheese
Instructions
Preheat the oven to 375 degrees.
Let frozen pie shell defrost and place in a 9 inch pie pan.
Heat oil and butter in a saute pan over medium-high heat. Saute spinach for a few minutes until wilted. Add minced garlic and green onions and saute for another minute or so. Remove from heat and set aside to cool.
In a medium mixing bowl, beat eggs with milk, herbs and seasonings. Add Parmesan cheese to egg mixture and stir well.
Place the spinach, garlic and onion mixture over the bottom of the unbaked pie shell. Sprinkle grated Cheddar cheese over the top. Pour egg, milk and herbs mixture over the cheese, spreading evenly inside the pie crust.
Bake pie in oven for 45 minutes until eggs are firmly set and crust is browned. If crust edges start browning too quickly, cover them with some foil half way through.
Remove the pie from the oven and let it cool and firm up for 10-15 minutes.
Slice into wedges and serve with a green salad.
Notes
*Alternative Recipe Suggestions: Add some crispy bacon or prosciutto to the quiche, substitute Gruyere or Fontina for Cheddar, or use asparagus or broccoli instead of spinach.
FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC
I recently attended a wonderful tasting event sponsored by Paris Gourmet at the Ava Lounge Dream Hotel in NYC. Although it rained, we still had a wonderful time sampling delicious gourmet food, champagne, wine and cocktails by Frederick Wildman and Sons, while meeting other professionals in the culinary industry. We sampled fresh homemade cheeses such as Burrata, Mozzarella and Ricotta, smoked salmon and caviar, fresh grilled pork by Iberico Fresco, Madrange French Ham, Rougie Foie Gras, fresh baked baguettes by Pain D’Avignon, and of course topped off our tasting with some gorgeous desserts!
Check out the great photos of the event below, and be sure to visit Paris Gourmet’s Twitter and Facebook pages for more info and photos of the event!
FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC
On a recent trip to Atlanta over Memorial Day weekend I discovered this awesome Big Green Egg grill. If you haven’t seen one of these things – its totally cool and easy to use. And it’s BIG. And GREEN. And looks like and EGG. It’s actually a ceramic grill and smoker that reaches temperatures up to 700 degrees F and has the ability to grill, smoke or steam everything on the planet in about 15-20 minutes. Very cool. We made a delicious Thai Sea Bass in Banana Leaves recipe from their Big Green Egg Cookbook and for our big BBQ party we smoked some amazing Texas-style Beef Brisket for about 11 hours and grilled a ton of fresh veggies from the farmer’s market. The result? Perfectly cooked crispy veggies and BBQ with a charred seasoned crust to DIE for – if only I could have one of these cool tools on my NYC rooftop, life would be even sweeter than it already is!
It’s funny how when you live in Manhattan, going to another part of town feels like going to another country at times. I discovered this cool market on a recent excursion to the Upper East Side when I went to a book launch party at Candle 79 for Michael Natkin of Herbivoracious. It’s more than a grocery store, and its not just a farmers market. Butterfield’s has an amazing bakery full of fresh baked breads, pastries, cookies, pies, tarts and cakes that will make you feel like you’re on a little hidden street in Paris. Rows and rows of fresh fruits and veggies, cheeses, frozen yogurt, gourmet prepared meals, sushi, sandwiches, soups and salads, imported goodies (chocolates, oils and vinegars, jams, caviar, coffees and teas..the list goes on) in their gift shop and a great catering menu to boot. Definitely worth paying a visit even if it means taking a trip to the other side of the world (just kidding!) or you can check them out and order some goods online.
I recently attended The Manhattan Cocktail Classic – a really cool event in a private suite at the Andaz Hotel sponsored by Mandarin Napolean liquor brand. The waitresses were decked out in French costumes, the lounge suite had old B&W movies with backgammon, zengo games on the table and some video games you can play with the help of sites like http://mycsgoboosting.com – and the outdoor bar had some really unique cocktails they whipped up featuring this delicious Belgian liqueur – a rich Sicilian Mandarin orange flavor-infused luscious brandy. Mandarin Sours, Belgian Coffee, Mandarin and Tonic, and Mandarine Mojitos are just a few of the creative cocktails we sampled at the event. The story goes that Napolean actually created the idea for this unique liquor back in 1892, by soaking Mandarin oranges in cognac – Mandarin oranges were a symbol of wealth and power, a perfect blend for the powerful ruler – and a legend to this day.
Manducatis Rustica is a cool little Italian place in Long Island City, run by owner and head Chef Mamma Gianna. They serve classic rustic Italian dishes and fresh pasta such as Lasagna, Wood-fired Pizzas, Antipasti, Chicken Piccatta, and Lobster Ravioli in Sage Lemon Butter and more. What’s even cooler are the life-sized statues out front, imported from Italy (which according to Mamma Gianna won’t be there much longer, so visit while you can!) and their famous homemade gelato in tons of different flavors like Pistachio, Mocha, Lemon and Tiramisu..mmmm!
I don’t know about you, but I’m an absolute sucker for a mean Grilled Cheese sandwich. Enter Melt Shop, the ultimate hot shop for comfort food in Midtown Manhattan, run by Spencer Rubin and Chef Katy Sparks. They offer 13 different kinds of gourmet Grilled Cheese sandwiches – try the Truffle Melt made with Havarti, Arugula, fresh cracked black pepper and truffle oil, or the Buttermilk Fried Chicken Melt full of Jalapeno-Jack cheese, red cabbage slaw and Melt sauce, or the 12-hour Braised Pulled Pork with sharp cheddar, dill pickles and homemade BBQ sauce. Their Tater Tots are amazing and come with 5 different types of dipping sauces like Parsley Pesto or Truffle Mayo, and they also serve a great list of Breakfast Sandwiches, Wraps and Biscuits and have a few tempting desserts and handmade milkshakes on the menu too. Don’t forget a side of Homemade Tomato Soup to dip your Grilled Cheese in for the classic comfort food fix.
Handpainted and made to order by RTR Packaging, these bags are just chic, creative and downright cool. Most of their clients are corporate but their bags are so fun that I might just need to track them down to get some hand-painted bags of my own – perfect for an event or party!
If you’re looking for a great Sunday brunch place in NYC – this is the place to go. Tello is a trendy Chelsea-based Northern Italian trattoria decked out with red-checkered tablecloths, a big brass and wood bar, year-round Christmas lights, a jukebox pumping out Sinatra tunes, outdoor cafe seating and a Prix-Fixe Brunch Menu including cocktails for only $20. I ordered the Moules Frites (steamed mussels soaked in buttery white wine, garlic and herbs) with a refreshing Mimosa while soaking in the sun on the patio reading a good book and being amused by the Chelsea crowd walking by. According to NY Magazine, their Fried Calamari, Penne and Meatballs in Tomato Sauce and Chicken Tello (boneless pieces sautéed in garlic and white wine with mushrooms and sausage) are a few of their specialties also worth a try.
Located on West Broadway in Soho, Barolo’s Italian Ristorante and Garden is just a beautiful place to eat, period. I went there with some friends this past Easter for Sunday Brunch, and we dined on their magical garden patio surrounded with Cherry Blossom trees studded with sparkling white lights. We sampled a delicious Watermelon, Feta and Arugula salad and Fresh Mozzarella with Basil and Tomatoes for starters while sipping Champagne and enjoying a beautiful sunny Spring Day. For entrees, we had the Risotto with Gorgonzola and Blueberries (interesting combination of flavors!) and their Classic Rigatoni with Sausage and Peas in a Tomato Cream Sauce. They specialize in Northern Italian cuisine from the beautiful wine region of Barolo, Italy and also have an amazing wine list with over 1,200 Italian and imported wines and also have a huge restaurant inside and offer space for catering and events. A must-see for a special or romantic occasion!
It’s amazing to me that I lived in Atlanta Georgia for 12 years and only visited this awesome international farmer’s market maybe ONCE?! I was down there for Memorial Day Weekend this year visiting friends and we took a trip over there to buy some fresh goodies for our Thai Sea bass we made one night. This market has fresh fruits and veggies from all over the world, and also has every kind of spice you can imagine along with fresh baked breads, seafood, meats, cheese, a pastry and dessert section, teas and coffees and ingredients that you won’t find here in the U.S at a regular grocery store. I bought about 12 different bulk spices (all for less than $10!), tea, Thai coconut, mini wild blueberries, pecans, pistachios, sea salt, seasonings and other dried goodies that I could take back in my suitcase with me. Oh, and you can’t take pictures in there (I actually got scolded and was asked to put away my camera LOL) but you’ll absolutely love this place – it’s like taking a trip around the world and finding the best international gourmet foods all under one roof.
I may be a die-hard coffee fan, but tea is something I’ve been trying to drink more of not only for its health benefits but also to reduce the caffeine buzz in my life. I discovered this Mayan Cocoa Spice tea at the Dekalb Farmer’s Market but I’m sure you can find it at health food stores or other gourmet grocery places. This delicious tea is a concoction of ground cocoa shells, (full of powerful antioxidants!) mixed with Ayurvedic warming and cleansing spices of Cardamom, Clove and Organic Cinnamon Bark, Black Pepper, Chicory Root, Natural Vanilla and Ginger Oil. Perfect way to start your day before a healing yoga session or a run – and it will get your blood flowing without the caffeine jitters with only 5 mg of caffeine. Serve it with a natural sweetener and steamed milk and you’ve got yourself a tasty Cocoa Chai Latte you can make at home!
With all the cooking I’ve been doing lately, I’ve decided to mix it up and experiment with some baking. I’m obsessed with savory tarts and quiches – perfect comfort food for this cold Winter we’re having in New York. I also haven’t played with puff pastry too much, so I though a free-form Spinach, Artichoke & Ricotta tart would be fun to make for my sweetie on Valentine’s Day.
This recipe is fairly easy to make and healthy with all the veggies loaded on top. The light and creamy ricotta base has lemon zest, thyme and fines herbs to give it a bright, fresh flavor. It’s topped with sautéed fresh spinach and artichokes with a little bit of garlic and chile flakes, and I also used a combination of two flavor-infused oils by Tavern Direct – one with Lemon and Pepper, and the other with Chile Pepper and Garlic to give it a little more kick. You could also substitute the veggies with some zucchini and yellow squash and some shallots or sweet potato with bacon and kale. The tart is topped off with four shredded Italian cheeses, then baked to a flaky, golden brown perfection. I used a frozen puff pastry, which is convenient to use, but if you prefer you can make your own puff pastry dough, which is a bit more time and effort but delicious all the same – Martha Stewart has a great recipe on her site. This scrumptious, savory tart is great served with a green salad and a crisp glass of white wine.
Ingredients
1 15 oz container Ricotta cheese
2 tbsp fresh thyme leaves
1/2 tbsp fines herbes, dried
1 egg yolk
Rind of 1 lemon, finely grated
1 tbsp butter
1 tbsp garlic, finely minced
2 tbsp olive oil (can substitute lemon, garlic or chile-infused oils for more flavor)
3 handfuls fresh spinach, roughly chopped
1 pkg frozen artichokes, drained and chopped into large chunks
1 garlic clove, finely minced
1/2 tbsp red pepper flakes (add more or less to adjust heat)
1 puff pastry sheet
1 cup shredded Italian cheeses (Fontina, Parmesan, Romano, Mozzarella)
Kosher or Sea Salt, to taste
Fresh ground garlic and black pepper seasoning, to taste
Preparation
Preheat oven to 400 degrees F.
Ricotta and Lemon and Herbs
In a medium bowl, mix ricotta, thyme, fines herbes, lemon rind and egg yolk until smooth. Set aside.
Spinach and Artichokes
Heat oil in a large saute pan over medium-high heat. Add artichokes and saute for 1-2 minutes. Add spinach and saute until it begins to wilt, another 1-2 minutes. Add minced garlic and red pepper flakes and saute 1 additional minute. Remove from heat, cover with saucepan lid and set aside.
Floured Pastry
Roll out pastry dough and sprinkle with a little bit of flour. Score around the edges with a sharp knife to make a 1 inch border and transfer to a baking sheet lined with parchment paper.
Garlic Butter Wash
Melt the butter and minced garlic on the stove or in the microwave for about 1 minute. With a pastry brush, coat the entire pastry sheet with the garlic butter.
Ricotta Mixture on Tart
Spread the ricotta mixture within the border on to the pastry sheet.
Spinach and Artichokes on Tart
Top with spinach, artichoke, garlic and red pepper topping.
Sprinkle Four Cheese Topping
Scatter the grated cheeses over the entire tart and season with salt and pepper or garlic pepper seasoning to taste.
Flaky, Buttery, Creamy Goodness
Place the tart in the oven and bake for approximately 20-25 minutes until pastry is golden brown and cheese is melted. Remove from oven and place on a cooling rack for about 5-10 minutes.
Slice and serve warm with a green salad and a glass of crisp white wine. Delectable.
It’s that time of year again when love is in the air and we’re looking for a romantic dinner to make at home for Valentine’s Day. This is a sinfully delicious dinner menu that will surely impress your loved one – it’s fairly easy and quick to make too. After all, who wants to be slaving away in the kitchen when your sweetie’s in the other room?
You’ll love this savory steak recipe – sauteed and served with a cognac, cream and mustard sauce with a side of roasted garlic and roasted potatoes with garlic and herbs. The mixed greens salad is topped with a creamy shallot vinaigrette dressing and for dessert I’ve included a recipe for a sinfully delicious Chocolate Souffle with Grand Marnier, which can also be made with a splash of dark rum or raspberry Frambois liqueur. Who needs to go out in the cold when you can make a yummy dinner at home? Simply LOVE-LY.
Steak with Cognac Mustard Cream Sauce
Sauteed Steak with Cognac Mustard Cream
Two 3/4 lb steaks (3/4 inch thick) – Delmonico, T-bone, Porterhouse, Sirloin, Strip
1 tbsp vegetable oil
Salt and fresh ground black pepper
4 tbsp cognac
4 tbsp heavy cream
1 1/2 tbsp plus 1 tsp Dijon mustard
Cut excess fat from the steaks and make small incisions around the outside where there is gristle to prevent steaks from curling.
Heat oil in a large skillet over medium high heat, and season steak on both sides with salt and pepper. When oil is hot, add the steaks and saute 2-3 minutes per side (rare) or 4 minutes per side (medium) and remove steaks to a platter, tenting with foil to keep warm.
Remove pan from the heat and discard any fat. Add the cognac, stirring with the juices and scraping brown bits from the bottom of the pan.
Return the pan to high heat and reduce the pan juices and cognac by half, about 3-5 minutes. Add the cream and continue to boil sauce until reduced by half again, about 3 minutes.
Stir in the mustard and remove from the heat. Slice the steak and pour the mustard cream sauce over the steak. Serve with roasted potatoes, garlic and mixed greens salad. A hearty bold red would be delicious to sip along with it!!
Roasted Potatoes with Garlic and Herbs
Roasted Potatoes with Garlic and Herbs
8-10 medium potatoes (Yukon Gold, Fingerlings or New Potatoes)
2-3 tbsp extra virgin olive oil
4 garlic cloves, minced
2-3 tbsp chopped herbs (parsley, chervil, tarragon, chives or rosemary)
Kosher salt
Cut potatoes in quarters or eighths and drizzle them with olive oil. Sprinkle them with chopped garlic and herbs and some kosher salt. Place the potatoes on a baking sheet and bake at 350 degrees until golden brown about 45 minutes.
Roasted Garlic
Roasted Garlic
1-2 heads of garlic
1-2 tbsp extra virgin olive oil
Kosher salt
If you want to roast some garlic along with the steak and potatoes, simply chop up the top of the garlic head to expose the cloves, drizzle with olive oil and sprinkle some salt over them. Wrap in aluminum foil and roast until soft, about 40 minutes. Squeeze the garlic from the skin and mix in with the roasted potatoes and sauteed steak (or rub over toasted crusty French bread as a creamy garlic topping – YUM!)
Mixed Greens Salad
Mixed Greens with Creamy Shallot Vinaigrette
1 egg yolk
2 tbsp wine vinegar (red, white or champagne)
1 tbsp Dijon mustard
2 tbsp minced shallots
3/4 cup extra virgin olive oil
Salt and pepper
4-6 cups mixed greens (arugula, endive, escarole or chicory)
In a small bowl, beat 1 egg yolk with 2 tablespoons of wine vinegar, Dijon mustard and minced shallot. Add olive oil in a slow and steady stream to the mixture and blend well with a whisk to emulsify into a vinaigrette. Add salt and pepper to taste. Add some fresh chopped herbs to the dressing if desired.
Note: Vinaigrette can be stored in the refrigerator for up to a week in an airtight container. Makes 8 servings.
Chocolate Souffle
Chocolate Souffle
7 oz semisweet chocolate, coarsely chopped
4 tbsp Grand Marnier (can substitute Raspberry Framboise liqueur or Dark Rum)
4 egg yolks
1/4 c sugar
8 egg whites, room temp
Preheat oven to 400 degrees. Butter 6 individual souffle molds and coat with sugar.
Bring 2 inches of water to a boil in a medium saucepan and remove from the heat. Place chocolate and liqueur in a heatproof bowl and set it on top of the saucepan. Stir occassionally to melt the chocolate evenly. When the chocolate has melted, remove the pan and cool the chocolate mixture to room temperature.
In a medium bowl, beat the yolks to break up and add 2 tablespoons of the sugar gradually, and beat until the ribbon is formed. Add to the chocolate and blend. (Reserve some of the chocolate sauce for pouring into the center before serving).
Beat the egg whites with a whisk, adding the remaining sugar by tablespoons, to the stiff peak stage. Fold into the chocolate mixture and fill the molds 2/3 of the way full.
Place the molds on a baking sheet and bake until well puffed, 15 to 20 minutes. Crack the centers of the souffles and pour additional chocolate sauce into the center. Serve immediately while still warm.
Makes 6 servings.
Recipes from the Institute of Culinary Education, Techniques of Fine Cooking.
Bistro-Style Beef Stew with Red Wine, Smoked Paprika and Orange Zest
On a recent excursion to Williams-Sonoma, I discovered some lovely braising bases that piqued my interest. I wanted to make a hearty beef stew and thought the Beef Stew Braising base would be a perfect starter for my masterpiece. This hearty blend of ripe tomatoes, fire-roasted red peppers and premium dark beer has a rich, complex flavor and is a great base for the beef stew with your own additions. I simply added some crispy bacon, sauteed shallots and garlic, chunks of potato, carrots and beef. I then added some additional flavor by stirring in some hearty red wine, a sprinkle of orange zest and smoked paprika, along with some herbes de provence and fresh thyme.
The orange zest gives the stew a hint of bright flavor, and goes well with the smoky paprika, red wine and shallots. I also added a sprinkling of Awake-a-Steak seasoning – a robust blend of gourmet spices and fresh roasted coffee. The result? A rich, hearty, deliciously slow-cooked pot of goodness – perfect for a chilly Winter day. Just let all the ingredients braise in the pot in the oven to release the savory layers of flavor into a thick beefy stew that is sure to warm your toes. Serve the stew in large soup bowls along with crusty French bread to mop up the sauce, complemented by a big glass of red wine (Cotes du Rhone or Cotes de Provence are a perfect match and also used in the stew). Now this is what I call comfort food – Enjoy!
Ingredients
1 – 4 lb boneless beef chuck roast, cut into 1 1/2-2 inch pieces
3 tbsp vegetable oil or olive oil
5-6 slices thick-cut hickory smoked bacon
Kosher salt and fresh ground black pepper
4 large shallots, quartered
3 cloves garlic, finely chopped
6 Yukon Gold potatoes, cut into large chunks
4 large carrots, cut into 1-2 inch chunks
1 8.5 oz jar Williams-Sonoma Beef Stew Braising Base
1 cup red wine (Cotes du Rhone)
1/2 cup water
2 tbsp tomato paste
4-6 strips of orange zest
1 tsp smoked paprika
1/2 tbsp Awake-a-Steak Seasoning (Instant Gourmet)
2 tsp herbes de Provence
1-2 tbsp dried fines herbes (or fresh chopped chervil, tarragon, parsley and chives), for garnish
5-6 springs fresh thyme, for garnish
Preparation
Place a rack in the lower position of the oven and preheat to 350 degrees. Preheat a large saute pan and get a Dutch oven prepared to cook the stew.
Carve the roast into 1 1/2-2 inch chunks, trimming any large, visible pieces of fat. Place the beef chunks in a large baking sheet lined with paper towels and season with salt and pepper.
Peel and cut the potatoes and carrots into 1 1/2 to 2 inch chunks.
Peel and quarter the shallots and chop the garlic cloves. Shave 4-6 strips of orange peel with a peeler, slice into finer strips if desired.
Fry the bacon slices until crisp and drain on paper towels, set aside until cooled. Chop or crumble into 1/2 inch pieces.
In the same saute pan, saute the shallots in 2 tbsp bacon drippings over medium-high heat until they begin to soften, about 1 minute. Add the minced garlic along with some salt and pepper, and saute for 1 minute. With a slotted spoon, removed shallots and garlic and set aside with the bacon.
Add 1 tbsp of oil to the pan and saute the beef in a single layer in batches, being careful not to crowd or overcook, approximately 10 minutes per batch, until beef is browned on all sides. Add additional oil as necessary in between batches. When all beef is sauteed, transfer to a large Dutch oven.
Add the bacon, shallots and garlic, orange zest, herbs and spices to the Dutch oven with the beef.
Add the carrots and potatoes and stir together.
Add the tomato paste, red wine, water and Beef Stew Braising Base to the pot and stir all ingredients together and bring to a simmer.
Cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and bake until beef is fork-tender for about 3 hours.
Stir the stew after about an hour, and then again after 2 hours, recovering the pot with the aluminum foil and lid.
Check the stew for desired consistency: if the stew is too thick, add an additional 1/4 cup of water to the last 15 minutes of cooking. If the stew seems too thin, make a slurry of flour and water and whisk into the stew for thickening. Season the finished stew with additional salt and pepper to taste.
Garnish with a sprinkle of fines herbes and sprigs of thyme. Enjoy with a loaf of crusty French bread and a big glass of hearty red wine (Cotes du Rhone). Fantastique!
The other day I suddenly had a strong craving for dessert. Most likely this was result of my having eyed some gorgeous black cherries on the sidewalk at Todaro Brothers, my favorite local market down the street. I suddenly remembered a simple, delicious French dessert called Clafoutis that I learned how to make in cooking school, and decided this would be the perfect dish to satisfy my sweet tooth and take advantage of the delectable fresh cherries that were calling my name.
Gorgeous Cherries
Clafoutis is a dessert originating in 19th century from the Limousin region of France. The name stems the verb clafir, which literally means “to fill” – (the fresh black cherries with a custard like batter). The dish calls for slivered almonds and butter along with a hint of almond and vanilla flavors, covered in a custard-like batter and baked. It is finished with a sprinkling of powdered sugar and served lukewarm. Clafoutis is also made with apples, plums, pears, blackberries or raspberries, and is even better with a dollop of fresh whipped cream or ice cream – the perfect remedy for a hot summer day.
Cherries ready for pitting
The traditional way of making Clafoutis is to leave the pits in the cherries which give a more intense cherry flavor to the dish, but you can also choose to pit them before baking, giving it a milder cherry flavor and making it easier to dig in and enjoy this delicious creation. Either way it’s sweet and simple to make, so follow your heart’s desire. One bite, and you’ll be in love. Savourer!
Cherries and Almonds in Buttered DishPouring the Custard Batter over Cherries
Ingredients
1 c fresh black cherries, pitted (or unpitted if you prefer)
1 tbsp slivered almonds
1 egg plus 1 egg yolk
1/2 cup sugar
1/2 tbsp brown sugar
1/4 c all purpose flour
pinch of salt
1/2 c whole milk
1/2 tsp almond extract
3/4 tsp vanilla extract
Powdered sugar (for dusting once baked)
Preparation
Preheat oven to 350 degrees. Butter a medium size oven proof casserole or skillet and toss in almonds and cherries.
Whisk together eggs, sugar and brown sugar, salt and flour; mix together. Slowly whisk in the milk, almond and vanilla flavoring until you have a smooth custard-like batter and pour over the cherries into the baking dish.
Bake for 45 mins to an hour until the Clafoutis is lightly browned (you can test the doneness with a toothpick in the center – it is done if it comes out clean). Let cool to room temperature, then dust with powdered sugar and slice into wedges (or rectangular slices if made in a square or rectangular baking dish). Serve with freshly whipped cream or vanilla ice cream.
Serves 4. If baking for a larger crowd, double the recipe and bake in a large 9×9 or 10×7 baking dish – this will serve 6-8 people.
Watch the video of Kristen with eDiningNews.com covering the festivities at The French Spirits Soiree at the Astor Center, a fun and lively cocktail event held by The Dizzy Fizz.
With over 300 guests at the event, we experienced the hedonistic era of turn of the 20th century France, filming and interviewing the guests and spirits vendors, all the while sampling delightful Belle Epoque-themed cocktails, punches, absinthe and spirits in this surreal Parisian bohemian environment. The event featured live vintage jazz music, street artists, painted clowns and a risqué burlesque dancer – all reminiscent of the romantic, glamorous lifestyle of the Parisian art nouveau era. There were plenty of noshes to go with our French Spirits with cheese trays from Murray’s Cheese and rustic bread by scratchBREAD.
Here are some drink recipes from the event (and for more of them check out SpiritsSoiree.com)
La Vie en Rose
1 oz. Ricard
½ oz. simple syrup
4 raspberries
G.H. Mumm Champagne
Muddle raspberries with syrup. Add Ricard, and shake with ice to chill. Strain into a Champagne flute, and top with Champagne.
Cointreau® Basil Lemonade
2 oz. Cointreau®
5 basil leaves muddled
½ oz. fresh lemon juice
2 oz. soda water
Muddled basil with fresh lemon juice, add Cointreau®, shake and strain over fresh ice. Top with club soda. Garnish with leaf of basil.
The St-Germain Cocktail 2 parts Brut Champagne or Dry Sparkling Wine
1.5 parts St-Germain
2 parts club soda
Add Brut Champagne, then St-Germain then club soda to an ice filled Collins glass and stir until completely mixed. Garnish with a lemon twist.
Avant
2 oz. G’Vine Floraison Gin
.25 oz. L’Esprit de June
.5 oz. lemon juice
5 green grapes
3 oz. tonic
Muddle grapes and basil. Add all but tonic and shake. Strain over ice in a tall glass. Add tonic and stir. Garnish with a basil leaf and grapes.
