Category Archives: Breakfast

Chai Peach Clafoutis

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Chai Peach Clafoutis

Let me begin by saying that two weeks ago I’d never heard of “clafoutis.” I didn’t know how to pronounce “clafoutis.” I certainly did not foresee myself making “clafoutis,” and then eating it three separate times in the same day. I wanted to tell you the proper way to pronounce clafoutis, so like any red-blooded American I went to Wikipedia.

Reading through the clafoutis article just now, I’ve realized that this dish can only be called a clafoutis if it is made with cherries. When made with other fruits, it is referred to as a “flaugnarde” which is really even more ridiculous than clafoutis and I can’t quite handle that. Let’s just continue to refer to it as a clafoutis, simply because this whole mess is getting too French for me.

So back to the pronunciation thing: since I also don’t know how to read phonetic symbols (although I did attend approximately 28% of the scheduled classes for my phonetics lecture at university), I’m going to guess that it is pronounced like “kla-foo-tee” with extra emphasis on the “tee.” Please correct me if I’m wrong!

Right, so whether you are making a clafoutis with cherries or a flaugnarde with peaches, the method is the same. You’re essentially mixing fresh fruit with a delicious flan-like custard and baking it in the oven. It’s heaven, really. My incredible friend Michele came over the morning I was baking this and we weren’t sure if it was meant to be a breakfast or a dessert. So we ate it for breakfast. And then later I ate it for dessert. And maybe in between those two events I snacked on it midday.

Chai Peach Clafoutis from www.IfLooksCouldKale.com

My kitchen was overflowing with an abundance of ripe, delicious peaches so I wanted to make something that really showcased their sweet flavor. This (faux) clafoutis did the job perfectly. I decided to mix things up a bit and spice the clafoutis with chai spices to complement the fruit.

Chai Peach Clafoutis from If Looks Could Kale food blog.

Rather than using a traditional pie dish, I decided to bake the clafoutis in a cast iron skillet. I don’t know why but I just love making desserts in that thing! It makes everything seem so rustic and lovely.

I adapted Julia Child’s original clafoutis recipe because it seemed like a perfectly good place to start. I just finished reading Julie & Julia (I must be the last food blogger on the planet to read it!), so Julia Child has been on my mind lately. Since I also recently bashed French food as being unnecessarily complicated, I thought that you might appreciate a simple and delicious addition to your European repertoire.

Chai Peach Clafoutis from If Looks Could Kale

Ready? Here’s the recipe!

Makes: 6 Servings

Ingredients:

  • 3 ripe peaches
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground coriander
  • 1 1/4 c. milk
  • 2/3 c. granulated sugar, divided
  • 3 eggs
  • 1 Tbsp. vanilla extract
  • 1/8 tsp.  salt
  • 1/2 c. flour
  • powdered sugar, for garnish

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Bring a large pot of water to a boil over high heat. Set out a large bowl of ice water. Use a sharp knife to score the bottom of the peaches with a large “x”, then place them in the boiling water for 30 seconds. Remove, and plunge immediately into the ice bath. Let sit for another 30 seconds, then place on a cutting board to rest for a few minutes. Starting at the bottom of the peach, use your fingers to peel back the skin by tugging on the corners of the pre-scored “x.” Once peeled, discard the skins and thinly slice the peaches.
  3. Place the cinnamon, ginger, cardamom, cloves, and coriander into a large blender. Add 1/3 c. sugar, eggs, vanilla, salt, flour, and milk and blend until smooth.
  4. Grease a 9-10″ cast iron skillet with butter and pour in a 1/4 inch layer of the batter. Bake for about 2-3 minutes or until a film of batter just barely sets in the pan. The rest of the batter will still be raw.
  5. Remove from the heat and keep the oven on. Lay the sliced peaches over the batter in a circular design. Sprinkle the remaining 1/3 cup of sugar over the peaches, then pour on the rest of the batter.
  6. Bake for another 45 minutes to 1 hour. Remove from the oven when it is puffed and brown, and a knife comes out clean. Sprinkle with powdered sugar, serve warm.

Chai Peach Clafoutis from If Looks Could Kale

Nutrition (per serving):

225 calories, 4 g. fat, 6 g. protein, 41 g. carbs, 2 g. fiber. WW PointsPlus: 6

Broiled Grapefruit with Toasted Coconut & Mint

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Broiled Grapefruit with Toasted Coconut & Mint

Morning, friends!

Just a quick and dirty little recipe today – broiled grapefruit with toasted coconut and mint.

In Thailand I remember having a cool salad in the afternoon made with grapefruit, mint, and coconut. I made this easy little breakfast the other day with the same flavor profiles and thought it was delicious!

gfruit2I simply turned on the broiler, segmented a grapefruit, then placed the grapefruit halves and coconut flakes under the broiler until toasted. Keep an eye on your coconut, it toasts up fast!

I sliced up some fresh mint to go on top and had myself a nice little breakfast.

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Dig in!

 

What quick go-to breakfasts do you make? Have you ever tried salt on your grapefruit?

Fancy French Toast

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The husband hates mornings. He likes to stay up late and sleep in late, while I prefer to turn in early and wake up early. I just feel like I can get so much more accomplished in the morning than in the evening. In the morning, I’m productive. I can cook, clean, head out to the farmer’s markets, or go to breakfast with friends. In the evening, I’m just sitting on the couch like a loser, watching the Bachelorette and snacking on junk food.

Right. Back to mornings.

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One of the only fool-proof ways I’ve found of getting the husband up out of bed and ready to go do something fun on a Saturday morning is through breakfast. Half the time it ends up being breakfast in bed; the other half of the time, he smells food and comes clunking down the stairs like a bear waking from hibernation.

Right. Back to breakfast.

Ah, French toast. I have never been a fan of the stuff because I think it smells like wet dog while it is cooking (what? You don’t?). Our good friends came over for dinner the other night and left half a loaf of French bread that was just sitting on the counter and begging to be used up. Well, if I’m going to give it a shot, I might as well use the good stuff instead of plain old cheap white bread.

Here’s how I did it:

Makes: 8 pieces French toast

Ingredients:

  • 8 pretty thick (1/2 inch) slices of French bread (or other crusty bread, preferably stale)
  • 1 cup of half-and-half (I had to use a mixture of skim milk and heavy cream because it was all I had)
  • 2 Tbsp. of honey (easiest if it is warmed up a bit)
  • 1/4 tsp. of salt
  • 3 large eggs, beaten
  • Dash of flavor (try cinnamon, vanilla extract, orange extract, or almond extract)
  • 4 Tbsp. of butter
  • Toppings (see ideas below)

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a pie dish (or other flat-bottom dish with sides), combine the half-and-half, honey, salt, eggs, and cinnamon. Whisk to incorporate.
  3. Dip the bread into the egg mixture for about 25-30 seconds per side. Place each soaked piece on a cooling or baking rack that is resting on a baking sheet to collect the drippings.
  4. Let the pieces sit for about 1-2 minutes.
  5. Meanwhile, melt 1 Tbsp. of butter over medium-low heat in a non-stick pan.
  6. Place two pieces of soaked bread in the pan and let cook for 2-3 minutes per side, until golden brown.
  7. Place the fried toast on a baking sheet and let rest in the oven for about five minutes.
  8. Continue steps 3-7 until all 8 pieces have been cooked.
  9. Serve immediately. I topped ours with warmed maple syrup and powdered sugar. Other topping ideas: fresh fruit, whipped cream, peanut butter, nutella, or jam.

Adapted from the Food Network’s Alton Brown

Nutrition (for 2 slices):

636 calories, 24 g. fat, 22 g. protein, 85 g. carbs, 3 g. fiber. WW PointsPlus: 17