Blueberry Clafoutis

Don’t limit yourself to blueberries – any berry or summer stone fruit is delicious, such as cherries or plums. In the fall try this with apples or pears.

5 heaping T flour

4 T sugar

3 T milk, whole or lowfat

2 T safflower oil

1 egg

1 T baking powder

1/4 t salt

2-3 cups berries, washed and sliced as necessary, tossed in 2 T sugar

Preheat oven to 375 degrees. Mix all ingredients in a large bowl (add if it’s needed, a little milk); the batter should be very thick. Pour the batter into a buttered 9″ cake pan or quiche dish. Spread the fruit on top of the batter; it should fill the pan & spill over a bit.

Reduce heat to 350 degrees. Bake in the oven about 15 minutes or until the cake begins to set. Spread the following mixture on top of the batter:

4 teaspoons sugar

         1 egg

         1 tablespoon of melted butter

Bake again about 15- 30 minutes until a toothpick inserted in the middle comes out clean. Serve with fresh whipped cream if desired. Serves 6.

Honey Ingots

photo tresbonbon

A meld of ground nuts and honey, these addictive little French cakes are called “financiers,” (ingot) for their golden sheen and traditional rectangular shape.  A muffin tin is a more commonly available alternative. This recipe produces about 20 mini-muffins; they freeze well. They are served after a meal with coffee.

6 T butter
1/3 C honey
1 C blanched almonds, pine-nuts, hazelnuts or a combination of light-colored nuts
1/3 C sugar
3 T flour
1/4 t salt
2 eggs or 4 egg whites
extra butter for the muffin pan

Melt butter in a pan over medium heat and simmer gently until it begins to turn brown and smell nutty, about two minutes. Remove from heat and stir in the honey. In a food processor, combine the nuts and sugar and process until the nuts are finely ground; add the flour and salt, pulse to combine. Pour in the butter-honey mixture and pulse to combine thoroughly. Add the eggs one at a time, or the egg whites one-half at a time, pulsing each time to mix well. Pour the batter into a plastic bag and refrigerate for an hour and up to a day. To bake, preheat oven to 350. Prepare the mini-muffin tins by buttering lavishly. Remove the bagged batter from the refrigerator and with scissors snip a corner of the bag to form an opening about 1/4 to 1/2-inch. Pipe the batter into the muffin tin, filling each mold about two-thirds up. Bake 16-20 minutes until golden. Remove from the oven and cool before trying to unmold. Serve at room temperature or slightly warm. The cakes will keep four or five days in the refrigerator in a plastic bag.