Black-and-Blueberry Clafoutis

Got berries? Make a clafoutis:

Black and Blueberry Clafoutis

If you have more fresh summer berries than you know what to do with (this is a good problem) then here’s a great way to add them to a dessert. Clafoutis (clah-FOO-tee) is a French flan-like dessert. It’s light and elegant with a baked custardy batter streaked and studded with fruit. It’s also a perfect lazy-cook recipe that is whipped up with little effort and a simple list of ingredients. You can get creative with how you present clafoutis. Bake it family-style in a tart or shallow gratin dish, or for dinner-party fun, divide it between individual ramekins. The cooking time will vary depending on the size of the vessel you use, so simply bake the clafoutis until the top is tinged golden and the custard is set. This can take up to 45 minutes for a tart or 25 minutes for ramekins. Feel free to mix and match your berries. This recipe uses a combination of blueberries and blackberries. Raspberries and cherries are also delicious.

Black and Blueberry Clafoutis

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes six (6-ounce) or one (10-inch) clafoutis

Unsalted softened butter for greasing the pans
1 tablespoon plus 1/3 cup granulated sugar
6 ounces fresh blueberries
6 ounces fresh blackberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter six (6-ounce) shallow ramekins (or one (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.

2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.

3. Pour the mixture over fruit. Transfer the clafoutis to the oven and bake until the top is tinged golden brown and the custard is set, 25 to 30 minutes for the ramekins (or 40 to 45 minutes for the tart pan). Remove from the oven and cool on a rack.

4. Before serving, sprinkle the clafoutis with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

Easy Holiday Baking: Persimmon Teacake

I discovered persimmons when I lived in Europe, where they are commonly known as sharon fruit. They were a mystery to me at first, these orange tomato-shaped creatures – how to eat them? Skin or no skin? I quickly learned to enjoy persimmons in their entirety, with their taught crisp skin giving way to dribbling soft, honey-sweet flesh. Now I live in California, where persimmon trees grow in our garden. In the fall, when the leaves are still intact, the persimmon trees are at their prettiest. Their fruit continues to ripen, and their pumpkin-orange skin is striated with shades of gold and sage, while the robust leaves are streaked in crimson. Come winter, when the leaves have fallen, the fruit continues to cling to the barren branches, dangling like forgotten Christmas ornaments, ripe for plucking.

There are two types of persimmons: the round squat fuyu and the more upright heart-shaped hachiya. The hachiya must be eaten at its ripest, which means incredibly squishy, to avoid its astringent unripened flesh. It’s best to enjoy an hachiya as a big juicy slurp with a napkin in hand, or blending its pulp into baked goods. Unlike the hachiya, the fuyu is not astringent, so it may be eaten firm or soft. I enjoy the firmness of fuyus when their consistency is similar to a crisp pear. At this stage they hold their shape well and have a soft sweetness, which makes them a great addition to salads and salsas. The firm fuyu fruit can also be grated and mixed into baked goods, just as you would grate a carrot into cakes -– such as in this teacake.

Persimmon Olive Oil Teacake
Makes 1 loaf

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup olive oil
1 teaspoon vanilla extract
1 cup coarsely grated fuyu persimmon, packed, about 2 persimmons
1/2 cup chopped walnuts

1. Heat the oven to 350°F. Butter or oil a loaf pan.
2. Whisk the flour, almond flour, cinnamon, cardamom, baking powder, baking soda, salt, and nutmeg in a medium bowl.
3. In a large bowl, whisk the eggs and sugars until light and fluffy, then whisk in the oil and vanilla. Add the flour ingredients and stir to just combine without overmixing. Stir in the persimmon and walnuts.
4. Pour the batter into the baking pan and bake until a toothpick inserted into the center comes clean, about one hour, depending on the shape of the pan. Cool on a rack for 10 minutes, then remove from the pan and cool completely. Serve warm or at room temperature.

Strawberry Cake and TasteFood News

strawberry cake tastefoodIt’s almost summer, and we deserve cake.

I am so excited to share with you 2 pieces of good news about TasteFood. It’s been a little quiet here on the blog lately, in large part due to 3 book projects I’ve been busy working on. I am happy to announce that the first book The Little Pink Book of Rosé, is now available for pre-order! It’s a light and sparkly little gift book, filled with quips, quotes and fun facts about rosé (my favorite summer wine), as well as 20 sweet, savory, and drinkable rosé recipes which I developed.

Now for the second piece of big news: As of June 8, TasteFood will be a syndicated weekly column coming to a newspaper near you! This means that you will be able to read TasteFood in many of your local papers throughout the U.S. each week. Once the dust settles, I’ll be developing a newsletter that will tie in news about my cookbooks, blog, and column. Finally and most importantly, I would love to hear from you!  Leave a comment, ask questions, let me know about recipes, cuisines, or cooking topics you would like to read about, either here on the blog or the email address provided in my column – your feedback is highly valued!

So, now it’s time for cake…

Strawberry Cake

While nothing beats fresh sun-sweetened strawberries, au natural or swiped through a dollop of whipped cream, put aside a pint or two to make this simple cake. It’s light and simple, gently sweetened and generously studded with as many strawberries you can fit. I halved the jumbo-sized strawberries in the pictured cake, but recommend quartering them if very large, so they’ll begin to break down while baking, making a luscious juicy mess. Serves 6 to 8.

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

1. Preheat the oven to 350°F (180C). Butter a 9-inch (23cm) pie or gratin dish.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
3. Combine the butter and the 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla and almond extracts, and 1 teaspoon lemon zest. Add the flour and mix to thoroughly combine without over-mixing. 4. Pour  the batter into the prepared dish and spread evenly. Arrange the strawberries, cut-sides down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy – and reserve the rest for serving. Sprinkle the top of the cake with the 1 tablespoon sugar.
5. Bake the cake until the top is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack and sprinkle with 1 teaspoon lemon zest. Cool slightly and serve lukewarm or at room temperature with whipped cream and extra strawberries (if you haven’t already eaten them!)

Holiday Baking: Orange Cardamom Olive Oil Cake

orange-olive-oil-cake-lynda-balslev

Orange Cardamom Olive Oil Cake
Almonds and Gran Marnier

This light and moist cake will carry you through the holidays. Redolent with orange, cardamom, and almonds, and slightly spiked with Gran Marnier, it’s delicious for tea and spiffy enough for dessert. The sea salt is optional in the glaze, but if you lean that way, go for it. The flavors of the cake will develop while it cools and the glaze will ensure long lasting moistness. Store the cake at room temperature for up to 3 days, but it’s unlikely it will go uneaten that long.

Cake:
4 large eggs
1 1/4 cups sugar
3/4 cup olive oil
3/4 cup fresh orange juice
1 tablespoon finely grated orange zest, from an untreated orange
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup almond meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
3/4 teaspoon salt

Glaze:
1/4 cup sugar
1/4 cup fresh orange juice
1 tablespoon Gran Marnier or Cointreau
Pinch of sea salt

Optionals:
Powdered sugar
Whipped cream

1. Preheat the oven to 350°F. Butter a 9-inch springform pan lined with parchment.
2. Whisk the eggs and sugar in a large bowl until light in color. Add the olive oil, orange juice, zest, vanilla and almond extract and stir to blend.
3. Combine the flour, almond meal, baking powder, baking soda, cardamom, and salt in a separate bowl. Add to the wet ingredients, stirring to blend without over-mixing. Pour into the prepared pan.
4. Bake until the cake is golden brown and a knife inserted into the center comes clean, about 45 minutes.
5. While the cake is baking, prepare the glaze. Combine the sugar and  orange juice in a small saucepan. Simmer until the sugar dissolves and the liquid reduces to a syrupy consistency, about 2 minutes, stirring constantly. Add the Gran Marnier and sea salt and simmer 1 minute, stirring frequently.
6. Transfer the cake from the oven to a wire rack. Brush the top with the glaze and cool 10 minutes. Remove the sides of the pan, then brush the cake on the sides with the glaze. Cool completely.
7. Serve dusted with confectioners sugar and/or with a dollop whipped cream. If desired, add a tablespoon of the (thoroughly cooled) glaze to the cream while whipping. .

Blackberry Clafoutis

Blackberry Clafoutis TasteFood

Got berries? If you’re like me, it’s impossible to resist the baskets of fresh summer berries at the farmers’ market. If you have more restraint than me and you haven’t gobbled your berries up yet, here’s a great way to add them to a dessert. Clafoutis is a French flan-like dessert consisting of fresh fruit baked in a custardy batter. It’s light and elegant, gently sweet, and redolent with your favorite fruit. Berries work well because their juices seep into the clafoutis while it bakes. You can also use cherries, plums, and pears.

Blackberry Clafoutis

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes 8 (6-ounce) or 1 (10-inch) clafoutis

Unsalted softened butter for greasing the pans
1 tablespoon plus 1/3 cup granulated sugar
12 ounces fresh blackberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter 8 (6-ounce) shallow ramekins (or 1 (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.
2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.
3. Pour the mixture over fruit. Transfer the clafoutis to the oven and bake until the top is tinged golden brown and the custard is set, about 25 minutes for the ramekins (or 35 to 40 minutes for the tart pan). Remove from the oven and cool on a rack.
4. Before serving, sprinkle the clafoutis with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

Baking Favorites: Lemon Shortbread Bars

lemon sea salt bars tastefood

If I had to name a favorite baking ingredient, it would be a lemon, and, in my opinion, the best way to show off its citrusy sweet-tart flavor is a lemon bar. These tiny (or not so tiny) squares are all about the citrus. A buttery shortbread crust anchors a squidgy thick wedge of puckery filling, simply topped with dusting of sugar. A pinch of sea salt is a nice finishing touch, balancing the sweetness and letting the lemon shine through. These bars are thoroughly addictive and guaranteed to brighten your day. One bar will never be enough.

Lemon Bars with Sea Salt

This recipe is adapted from and inspired by many sources, including Ina Garten, Food52,  and my personal weakness for lemon – and sea salt. Makes 32 (2-inch) square bars.

Shortbread:
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon kosher salt
1 cup unsalted butter, slightly softened but still cool, cut into cubes

Filling:
4 large eggs
1 1/4 cups granulated sugar
2/3 cup freshly squeezed lemon juice
1/4 cup all-purpose flour, sifted
1 tablespoon finely grated lemon zest
1/4 teaspoon kosher salt

Garnish:
Confectioners sugar
Sea salt flakes, such as Maldon

1. Preheat the oven to 350°F. Butter a 9-by-13-inch baking pan, then line the pan with parchment and butter the parchment.
2. Combine the shortbread ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough resembles coarse lumps and just begins to come together. Dump the dough into the prepared pan and, with your fingers, evenly press the dough to cover the bottom of the pan.
3. Bake the crust until it just begins to turn golden, about 20 minutes. Remove from oven, but do not turn off the oven heat.
4. Whisk the filling ingredients together in a large bowl until blended, then evenly pour over the crust. Return the pan to the oven and bake until the filling is set but not coloring, about 25 minutes. Remove and cool completely on a rack.
5. Cut into bars. Dust with confectioners’ sugar and lightly sprinkle with sea salt flakes before serving.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

Rhubarb trifles quinoaTrifles and parfaits are a great way to show off the season’s best fruit. I like to assemble them in little glasses, so the layers are visible and the servings aren’t too large. They can be as simple as fruit and cream, but I often add a little crunchy texture, such as crumbled meringue or a sprinkle of streusel. In this recipe, I’ve made an almond and toasted quinoa streusel. The nuttiness of the quinoa is a great match for the tart rhubarb.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

This recipe makes about 6 large servings or 12 small servings, depending on the size of your glasses.

Rhubarb Compote:
1 1/2 pounds rhubarb, ends trimmed, cut into 1/2-inch pieces
2/3 cup sugar, or to taste
1 teaspoon finely grated lemon zest
Pinch of ground cinnamon

Almond-Quinoa Streusel:
1/2 cup red quinoa, rinsed
1/2 cup sliced almonds
1/4 cup shaved coconut
3 tablespoons maple syrup
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

1 pound fresh strawberries, quartered

Make the compote:
Combine all of the ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb releases its juices. Reduce the heat to medium-low and simmer until the rhubarb softens and the compote is slightly thickened, about 20 minutes. Cool and refrigerate until use.

Make the streusel:
Preheat the oven to 300°F. Toast the quinoa in an ovenproof skillet over medium heat for 2 minutes, stirring occasionally. Remove from the heat and stir in the almonds and coconut.
Whisk the syrup, oil, vanilla, cinnamon, and salt in a small bowl. Pour over the quinoa and stir to combine. Spread the streusel in the pan and transfer to the oven. Bake until deep golden brown, about 25 minutes. Remove and cool.

Whip the cream:
Combine the cream, sugar, and vanilla ingredients in the bowl of an electric mixer. Beat on high speed until soft peaks form.

Assemble:
Spoon a layer of rhubarb into serving glasses. Top with cream. Add a layer of strawberries over the cream and top with more cream. Garnish with the streusel. Serve immediately or refrigerate for up to 1 hour before serving.