Cranberry Walnut Clafoutis With Bourbon Whipped Cream Recipes

CRANBERRY CLAFOUTI

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.

CRANBERRY CLAFOUTI

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

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.

CRANBERRY CLAFOUTI

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.

CRANBERRY APPLE WALNUT CRUMBLE

Steps:

• Peel and core the apples then cut them into chunks.
• Put the apples and cranberries in a large pan with the white sugar, stir to combine, then cover and place over medium-low heat for about 15 minutes, stirring two or three times. The apples should be soft not mushy. Transfer the fruit to a 13 x 9-inch baking dish and let cool while you prepare the topping.
• Preheat the oven to 350°F. In a bowl blend the brown sugar and butter, then add the flour and oatmeal and mix until it resembles very coarse crumbs. Stir in the chopped walnuts.
• Sprinkle the crumbly mixture over the fruit. Bake 30-35 minutes or until golden brown on top and the juices are bubbling.
• Serve with vanilla ice cream or whipped cream.

CRANBERRY CINNAMON CLAFOUTIS

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-WALNUT CLAFOUTIS WITH BOURBON WHIPPED CREAM

Steps:

• Heat the milk and 2 tablespoons butter in a small saucepan over medium heat until warm but not hot.
• In a large bowl, whisk the eggs together. Whisk in 1/2 cup sugar, the flour, and the salt. Add the warm milk, whisking well to incorporate completely. Let the batter rest 1 hour at room temperature.
• Preheat the oven to 375°F.
• Spread the walnuts on a baking sheet, and toast about 10 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
• Butter a 10-inch round or oval baking dish with the 1 teaspoon butter. (You could also make six individual clafoutis if you like.) Sprinkle the remaining 2 teaspoons sugar in the dish, and tip it to coat the bottom and sides. Pour the batter into the dish. Scatter the walnuts and cranberries on top (most of them will sink). Bake about 45 minutes, until the clafoutis puffs up and is golden brown.
• While the clafoutis finishes baking, whip the cream and bourbon to soft peaks.
• Serve the clafoutis directly from the baking dish with the whipped cream on the side.