Tag Archives: Blueberry

Clafoutis, Southern Style

I don’t do a lot of desserts here, which is weird because I do make a lot of them in my day-to-day life. One of these days I’ll get around to making a Queen of Puddings, but today I just wanted something quick and fruit-based. I’ve been on kind of a French kick lately so I decided on a nice clafoutis. Also, as it turns out, since the recipe is mostly eggs, milk and fruit, it’s very easy to convince yourself (and spouse) that this is a suitable breakfast. Awesome

The first question of course is, which fruit? Cherries are the traditional filling because cherries are cheap and plentiful in Limousin, the province of France from which this dish hails, and it’s meant to be a simple dessert. Not anything you’d have to go far out of your way to make. In my case (Northern Georgia in the late summer,) that means blueberries.

I strated with a recipe I found in French Feasts, but figured it would need some alteration due to the juiciness of blueberries, so I dipped into the classic Mastering the Art… which is one of those books I don’t pull out very often, but when I do I’m glad to have it. And as luck would have it, the section on clafoutis has instructtions for a blueberry variation calling for additional flour. Now, this isn’t a verbatim reprint, Mrs. Child and I still have minor disagreements over things like the use of vanilla extract. But I still go to her when I have a question about desserts.

Blueberry Clafoutis

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-1 1/4 lb fresh or frozen blueberries

-1 1/4 cup all purpose flour

-1/4 cup sugar

-1 cup milk

-2 eggs

-2 Tabespoons sugar

-butter for the pan

First, butter a pie pan or 8×8 baking pan and preheat the oven to 350F. Place the berries in the pan and set aside. In a mixing bowl, combine the flour, sugar, milk and eggs. Whisk until smooth. Pour the batter over the berries, and let it sit 5-10 minutes to settle in the crevices. Bake for 1 hour, it will be puffed and browned when done. Sprinkle all over with the other 2 Tablespoons of sugar and let cool to room temp by which time it will have sunk.

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Blueberries Two Ways and More!

Shout out the the University of Georgia Society of Aspiring Plant Pathologists for a) the good work they do regarding blueberries, and b) selling blueberries on the cheap. The missus and I were the proud owners of ten pints of fresh blueberries, which we’ve whittled down to about four pints of frozen. Some of my tastier and/or more fun experiments have included these two gems.

But first I wanted to let you all know that I made an entry to the Bob’s Red Mill Spar for the Spurtle contest where I could win a trip to Scotland and compete in the World Porridge Making Championship. Check out my entry video here, it’s a recipe for a simple candy made with heavy cream, sugar and toasted oats. Now without further ado:

Blueberries Preserved in Molasses

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I’ll level with you, unless you love molasses this recipe is not delicious. It is however, fun and interesting. So go for it, and feel free to switch up which sugar you use.

-1 cup blueberries

-about 1/2 cup blackstrap molasses (it couldn’t hurt to experiment with other sugars)

Fill up a 1 cup jar to within an inch of the top with blueberries.

Add the molasses (or honey, golden syrup, agave, brown rice syrup, what-have-you); let it sit a few minutes while the syrup fills up all the nooks and crannies, then add some more. Enough so it’s within an inch from the top.

Cover with cheese cloth or muslin (so it can breath, but nothing can fall or fly in) and a rubber band or something. Let it sit at room temperature for about two weeks. After which time it will look like the picture and taste…interesting.

Quick Blueberry Sauce

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I just made this in a pinch to serve over waffles this morning. It turned out great!

-2 cups blueberries (fresh or frozen)

-1 cup sugar

-1/2 cup water

Place all the ingredients in a pot and boil for ten minutes. Serve immediately.

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