Farewell to a memorable year.
2014 is closing its doors soon and the time to look back at a year’s worth of pictures, recipes, family, colors, friends and food has come.
Ending the year feeling thankful.
Thankful for the people met along the way, the friendships that became stronger, the food and joys of cooking shared with many, the family visits and trips that continue to make me look at the world in a different way.
But also ending the year on a fun note with the interview Lindsey at Lost in Cheeseland wrote last month about Frenchie and the Yankee as part of her Franco File Friday column. If you haven’t seen it yet, you can read the interview here.
Lindsey is an incredibly talented blogger and a wonderful friend. I wish we lived in the same city so we could eat chocolate regularly over tea and coffee.
And lastly, the fun assignment to work on an exclusive Thanksgiving recipe last month for the November issue of the Charlotte Observer/South Park Magazine team.
To tell you the truth, I could see myself making this recipe during the Holiday Season as well so I included it below.
A happy and merry end of 2014 to all.
<Note to the readers outside of the U.S.: I wrote the recipe for an American magazine and did not include the conversions as I usually do on the blog. Please email me for details.>
Bourbon-flavored Cranberry Clafoutis
for a 9″ round 1-quart shallow baking dish
1⅓ cup (6 oz.) fresh cranberries, divided into 1 heaping cup (5 oz.) and ⅓ cup (1 oz.)
½ cup (2.5 oz.) dried cranberries
⅔ cup plus 1 Tbsp. Bourbon
½ cup Grand Marnier
2 tsp. vanilla extract
unsalted butter, for the mold
½ cup natural cane sugar plus 2 Tbsp., for the mold
4 Tbsp. quinoa flour
2 Tbsp. almond meal
2 Tbsp. finely ground tapioca flour
½ tsp. sea salt
finely grated zest of ½ organic orange
⅔ cup whole milk
¾ cup heavy cream
½ Tbsp. turbinado sugar, for sprinkling
Preheat the oven to 400 °F.
Bring 1 heaping cup (5 oz.) of the fresh cranberries, dried cranberries, ⅔ cup of the Bourbon, Grand Marnier and 1 tsp. of the vanilla extract to a boil in an 11″ sauté pan. When boiling, continue to simmer over medium to low heat for 8-10 min stirring often or until the juice is reduced to about 1 Tbsp. Transfer in a small bowl and set aside to let the cranberries and juice cool.
Generously butter the baking dish and sprinkle 2 Tbsp. of the sugar all over the bottom and sides. Tap the excess out.
In a bowl, combine ½ cup of the sugar, quinoa flour, almond meal, tapioca flour, sea salt and orange zest. Beat in the eggs until well combined. Add and stir in the milk, heavy cream, 1 Tbsp. of the Bourbon, and 1 tsp. of the vanilla extract. Whisk to combine.
Pour the cooked cranberries and the remaining juice into the baking dish. Arrange them to cover the bottom. Pour the batter on top. Scatter the ⅓ cup (1 oz.) of fresh uncooked cranberries evenly on top. Sprinkle with turbinado sugar and bake the clafoutis for 35-40 min until the center is set and the top is golden brown.
Serve at room temperature or cold.