Black Olive Clafouti Recipes

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BASIC CLAFOUTIS



Basic Clafoutis image

Provided by John Besh

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4–6

Number Of Ingredients 6

1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
  • 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
  • Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

CHERRY CLAFOUTIS



Cherry Clafoutis image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, thinly sliced, plus more for the dish
1 pound (2 cups) fresh cherries, pitted (or one 10-ounce bag frozen cherries, thawed and patted dry)
3 large eggs
1 1/4 cups half-and-half
1/2 cup 4% cottage cheese
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup all-purpose flour
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
  • Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
  • Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)



Clafoutis aux Cerises (Classic Clafouti) image

A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.

Provided by Narno

Categories     World Cuisine Recipes     European     French

Time 2h

Yield 8

Number Of Ingredients 10

1 ½ cups milk
½ vanilla bean, split
1 teaspoon unsalted butter
4 cups cherries (with pits)
½ cup all-purpose flour
1 pinch salt
½ cup white sugar
3 eggs
3 tablespoons heavy cream
2 tablespoons white sugar

Steps:

  • Combine milk and vanilla bean in a pot and steep for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
  • Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
  • Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
  • Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 36.9 g, Cholesterol 73.9 mg, Fat 5.9 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 63.6 mg, Sugar 29.1 g

BLACK OLIVE CLAFOUTI



Black Olive Clafouti image

This recipe is from the July 2002 Gourmet Magazine. Serve this as an appetizer or in place of an after dinner cheese course. Note the olives can be prepared 3 days in advance, kept chilled in their poaching syrup. Serve with a mache salad and a lemon honey dressing such as #rz. 116036.

Provided by Chef Regina V. Smith

Time P1DT12h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup nicoise olive, pitted
1/2 cup sugar
2 cups water
3/4 cup blanched almond, whole
1/2 cup sugar
3 large eggs, lightly beaten
1/2 cup unsalted butter, melted
4 large egg yolks
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk

Steps:

  • Prepare Olives:.
  • Cook olives in a 2 quart saucepan of boiling water 5 minutes and drain in a colander.
  • Bring 1/2 cup sugar and 2 cups water to a boil in a 1 quart saucepan, stirring until the sugar is dissolved. Add olives and poach, covered, over very low heat (syrup should not bubble; use a flame tamer on burner if necessary) 6 hours. Cool uncovered, then chill olives in syrup covered, at least 1 day or up to 3 days in advance.
  • Make Clafoutis:.
  • Preheat oven to 350°F.
  • Finely grind almonds with 2 tbsp of sugar in a food processor, then whisk together with whole eggs and butter in a bowl until blended.
  • Whisk yolks with remaining 6 tablespoons sugar in another bowl until blended, then add flour and salt, whisking until smooth. Whisk in milk, then whisk into almond mixture until combined well.
  • Drain olives in a seive, discarding syrup, and stir into batter. Pour into a buttered 6 cup shallow glass or ceramic baking dish, making sure olives are evenly distributed, and bake in the middle of oven until firm in centre and puffed around edges, about 20 minutes. Serve clafoutis warm.

Nutrition Facts : Calories 499.4, Fat 32.6, SaturatedFat 13.2, Cholesterol 290.3, Sodium 260.1, Carbohydrate 44.1, Fiber 2.4, Sugar 36.6, Protein 11

SAVORY CLAFOUTIS



Savory Clafoutis image

Cheeses and herbs with tomato and black olives make this a special clafoutis for a luncheon, light supper, or appetizer.

Provided by KathyP53

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

4 eggs
1 pinch salt
1/2 cup ground almonds
2 tablespoons all-purpose flour
7 tablespoons sour cream
7 tablespoons whole milk
3 1/2 ounces gruyere cheese, cut into cubes
1/2 cup cherry tomatoes, halved
1/3 cup black olives, pitted and halved
2 tablespoons fresh basil, finely chopped

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9" pie dish or 8 individual baking ramekins.
  • Whisk eggs and salt together until pale and thick.
  • Sift flour and almonds together and fold into egg mixture. Stir in sour cream and milk.
  • Spread cheese cubes, tomatoes, and olives over bottom of baking dish. Sprinkle basil leaves over the top.
  • Pour batter over vegetables and cheese. Bake for 40 minutes (20 for ramekins), or until golden brown. Allow to sit for 15 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 164.6, Fat 12.5, SaturatedFat 4.9, Cholesterol 113.4, Sodium 152.4, Carbohydrate 4.6, Fiber 1.1, Sugar 1.6, Protein 9.1

FRUIT & ALMOND CLAFOUTIS



Fruit & almond clafoutis image

This gorgeous French pudding is full of melt-in-the-mouth goodness

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Treat

Time 40m

Number Of Ingredients 8

a little oil or softened butter , for greasing
400g mixed blackberries, blueberries and raspberries
50g ground almond
2 tbsp plain flour
100g golden caster sugar
2 eggs
2 egg yolks
250ml double cream

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
  • Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

Nutrition Facts : Calories 393 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.55 milligram of sodium

SAUTEED BLACK OLIVES WITH TOMATOES



Sauteed Black Olives with Tomatoes image

Serve this colorful antipasto with chunks of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1 cup (6 ounces) Nicoise or Kalamata olives
3 medium tomatoes, cored and chopped into 3/4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic, peeled and minced
1 tablespoon chopped fresh thyme leaves
Freshly ground pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside. Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
  • Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Just before serving, stir in the parsley.

BLACK OLIVE CLAFOUTIS



Black Olive Clafoutis image

Chef Lionel Lévy uses black olives in this unusual clafoutis but still serves it as a dessert, along with a mâche salad drizzled with lemon-honey vinaigrette. We like that combination in place of an after-dinner cheese course, but we also think it makes an excellent (and surprising) first course.

Provided by Lionel Lévy

Time P1DT6h

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1/2 cup Niçoise olives (5 oz), pitted
1/2 cup sugar
2 cups water
3/4 cup whole blanched almonds (4 1/2 oz)
1/2 cup sugar
3 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
4 large egg yolks
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk

Steps:

  • Cook olives in a 2-quart saucepan of boiling water 5 minutes and drain in a colander.
  • Bring sugar and 2 cups water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Add olives and poach, covered, over very low heat (syrup should not bubble; use a flame tamer on burner if necessary) 6 hours. Cool, uncovered, then chill olives in syrup, covered, at least 1 day.
  • Preheat oven to 350°F.
  • Finely grind almonds with 2 tablespoons sugar in a food processor, then whisk together with whole eggs and butter in a bowl until blended.
  • Whisk yolks with remaining 6 tablespoons sugar in another bowl until blended, then add flour and salt, whisking until smooth. Whisk in milk, then whisk into almond mixture until combined well.
  • Drain olives in a sieve, discarding syrup, and stir into batter. Pour into a buttered 6-cup shallow glass or ceramic baking dish, making sure olives are evenly distributed, and bake in middle of oven until firm in center and puffed around edges, about 20 minutes. Serve clafoutis warm.

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