Recipe by Lindsay Berhane (@sugarloafATL) in partnership with Flavor Tree Fruit Company, growers of the Verry Cherry Plum- www.verrycherryplum.com
Clafoutis 2 Tbsp. unsalted butter 3 large eggs 1 cup whole milk 1 tsp. finely grated lime zest 1 tsp. kosher salt 1 tsp. vanilla extract 1/3 cup + 2 TB granulated sugar (separated) ½ cup all-purpose flour 2 cups Verry Cherry Plums, pitted and sliced in ½” thick slices Lime Cream ¾ cup heavy cream 3 strips lime peel 1 TB granulated sugar Preheat oven to 350 degrees. Place butter in a medium skillet (8-10" stainless steel, non-stick, or cast-iron pan would work), or shallow baking dish equivalent in size. Transfer to pre-heated oven and heat about 4-6 minutes until butter is melted. Meanwhile combine eggs, milk, lime zest, salt, vanilla, and sugar in a blender (or you can whisk with hand beaters or a stand mixer), and blend on HIGH for 2 minutes until frothy. Add in flour, and blend just to combine. Pour batter into hot pan. Arrange sliced fruit on top. Sprinkle top with remaining 2 Tbsp. granulated sugar. Bake for 35-40 minutes, until puffed and lightly golden brown. Let cool to luke warm, dust with powdered sugar if desired, and serve with Lime Cream. To make Lime Cream: Peel 3 strips of lime zest with a vegetable peeler. Place cold cream in bowl and add lime zest, twisting the lime zest strips to release their oils before dropping them in the bowl. Let zest steep in cream for at least 1 hour. Remove the zest strips. Sprinkle in the sugar. Whisk with hand beaters until medium-stiff peaks form. Best when eaten same day, either warm or at room temperature. Great for breakfast or dessert!
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Recipe by Lindsay Berhane (@sugarloafATL), in partnership with Flavor Tree Fruit Company, growers of the Verry Cherry Plum- www.verrycherryplum.com
Ingredients: 1/2 lb. Very Cherry Plums, pitted and sliced 1/4" thick 1 TB raw sugar (can use granulated instead) 1 cup all purpose flour 1/2 tsp. baking powder 1/2 tsp. kosher salt 3/4 cup granulated sugar 1 egg 1/2 cup whole milk 1/2 cup high quality extra virgin olive oil Caramel: 4 TB. unsalted butter 3/4 cup. light brown sugar
Recipe by Lindsay Berhane (@sugarloafATL), in partnership with Flavor Tree Fruit Company, growers of the Verry Cherry Plum- www.verrycherryplum.com
Crust: (makes enough for 2 pies, will have extra) 3 ½ cups all-purpose flour 10.5 oz. unsalted butter, cubed and chilled 2 tsp. fine sea salt 2/3 cup ice cold water
Filling: 3 lbs. Verry Cherry Plums, sliced ¼” thick, pits removed 5 TB granulated sugar, divided 1 tsp. chai spice blend (*optional, can find spice blends online or can make your own) ¼ cup almond flour 1 TB all-purpose flour Egg wash- 1 egg yolk + 1 TB heavy cream or water
Galette Assembly:
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weekly farmer's market locationsPiedmont park green marketEvery Saturday 9am-1pm (starting April 1, 2023)
https://www.piedmontpark.org/green-market Grant park farmer's marketEvery other Sunday 9am - 1pm (starting April 9th, 2023)
https://cfmatl.org/grantpark/ To Pre-order for pick up at the market:Send an email to sugarloafchef@gmail.com with your order request. No minimum order, but there is a max quantity of 6 per item.
Order deadlines: Wednesday for Sat/Sun pick-up |