Rendimento: 1 parfait

 

Ingredientes:

• 1 copo de iogurte natural ou sabor baunilha
• ⅓ de xícara de aveia
• 1 colher de sopa de mel
• 6-8 morangos fatiados

Passos:

Preaqueça o forno a 180°C. Em uma forma, espalhe a aveia e leve ao forno por uns 15 minutos, mexendo algumas vezes. Retire do forno e misture com o mel. Em uma taça ou copo pequeno, coloque ⅓ do iogurte, ⅓ dos morangos fatiados e ⅓ da aveia com mel. Repita a operação mais duas vezes e está pronto o seu café da manhã.

I can’t begin to tell you how sad I am that this is the final week, fine three days of #CookforJulia. 

I’ve been having a blast the past week cooking up Julia Child recipes, reliving Julia recipes and reading tributes to her on PBS food and at various food bloggers sites. 

PBS was even nice enough to put a few The French Chef episodes on their website for us to watch.  Since I don’t have cable, it’s been forever since I’ve watched an episode.  I look a lazy weekend for myself this past one and sat at home and watched a few.  

My final two Julia recipes this week are in the sweet category.  I had enough savory last week.  I’m not calling this dessert because in all honesty clafoutis can be served for breakfast, brunch or dessert.

It is isn’t so sweet, that you feel like a complete sugar bomb first thing in the morning.  The custardy center and crisp edges are reminiscent of a dutch baby pancakes.  Plus any sweetness we have is offset by the tartness of your cherries. 

Recipe type: Breakfast, Dessert, Fruit

Cook time:  1 hour

Total time:  1 hour

Serves: 6-8

 

Ingredients

• 3 cups fresh Bing cherries, pitted
• 1¼ cup whole milk
• ⅔ cup granulated sugar, divided
• 3 large eggs
• 1 tablespoon pure vanilla extract
• ⅛ teaspoon salt
• ½ cup all-purpose flour
• ½ tablespoon unsalted butter
• confections sugar for decoration

Instructions

1. Pre-heat your oven to 350 degrees F.
2. In a blender, place in the order listed above the milk, ⅓ cup sugar, eggs, vanilla, salt and flour and blend on high for 1 minute.
3. With a flame proof 7 to 8 cup baking dish (I used my skillet), butter the dish, making sure to cover all sides. You may not need the entire ½ tablespoon of butter.
4. Pour a ¼ inch layer of batter into the baking dish, set over a moderate flame. Cook for a minute or two until the batter just begins to set.
5. Remove from heat and evenly spread the cherries over the bottom. Sprinkle the remaining sugar over the cherries.
6. Pour the remaining batter into the dish and smooth the surface if necessary.
7. Bake for one hour, in the the middle of your oven. The clafoutis is done when it has puffed and is nicely browned. You can check for doneness by inserted a knife into the middle, if it is clean, it is finished cooking.
8. Sprinkle the top with some confectioners sugar just before serving.

Notes

The clafoutis does not need to be served hot, it is just as delicious warm, or at room temperature. It will also sink down slightly after cooling.

 

Ummm. . can someone please tell me where the summer went? How is it almost Labor Day?
Seriously, I’m looking through my archives and somehow I’ve gotten through all of June, July and mostly August with nary a peach, zucchini or corn recipe in sight.
Okay fine, I might have gotten a little crazy with the pesto recipes, as well as all the ice creams, and then Julia Child’s birthday celebration had to get thrown into the mix!
I’ve got your corn and zucchini recipe coming up, but for today let’s talk peaches.
Not just peaches though, I’m throwing my new favorite fruit of the summer into the mix too – PLUOTS!!  I briefly touched on my discovery of the fruit last week, and I’m so obsessed with them, that I purchased 3 out of the 4 varieties I found last week.

 

 

Once again, pluots are a plum and apricot hybrid.  They have a relatively short season, can be found in the late summer and are sweet and less acidic.  You get the tart taste when you first bite into the skin but the rest is pure sweet joy.  They come in many varieties, and each more delicious than the next.
For this crisp, I decided to skip removing the skin.  It’s the end of the summer, it’s time to be lazy and rustic.  If you don’t care for fruit skin in your tarts – a tutorial can be found here.  Can’t find pluots near you? Throw a few apricots into the mixture of plums and peaches then, like I said we are being rustic – lazy – no one will notice and everything will still taste just as fabulous.

 

Peach and Pluot Biscoff Crisp

Author: Susan Palmer

Recipe type: Dessert, Fruit

 

For my crisp topping, I swapped out my standard brown sugar/cinnamon mixture for crushed Biscoff cookies. The end result was a slightly spicier (due to the cookie) and more crisp topping.

Ingredients

• 3 large yellow peaches, cut into ¼- 1/2 inch slices
• 8 assorted variety pluots, cut into ¼ -1/2 inch slices
• ⅓ cup granulated white sugar
• ¼ cup all-purpose flour
• juice from ½ lemon

For the crisp topping

• ¾ cup all-purpose flour
• 6 tablespoons unsalted butter, room temperature, cut into ½ inch pieces
• 1 cup Biscoff cookies, crushed

Instructions

1. Pre-heat your oven to 350 degrees F.
2. In a large bowl, toss together your peaches, pluots, ⅓ cup sugar, ¼ flour and lemon juice. Let sit for 5 minutes.
3. In a small bowl, mix together the remaining flour, butter and crushed Biscoff until well combined and the texture looks like sand.
4. In a 3 quart baking dish, pour in the fruit, including any juices that might have accumulated at the bottom of the bowl. Smooth out the top and sprinkle an even layer of the Biscoff crisp topping.
5. Bake for 30 minutes until the fruit is soft, bubbling and the crisp topping is lightly brown.
6. Let cool slightly before serving.
7. Suggested serving is with a scoop of vanilla ice cream.

Notes

An alternate preparation is to bake the crisp in individual servings. I would suggest you would need about 8-10 baking dishes depending on the size. Baking time would remain the same.