Temptation Thursday

“Ignorance is like a delicate fruit; touch it, and the bloom is gone.”
-Oscar Wilde

Hello! Today I am sharing the recipe for one of my favorite desserts. It his always a go to - especially in summer when you can make it with different types of fruit. It is not hard to make and the results are always impressive! Enjoy!

What is a Clafouti you ask?

1. fruit pastry: a fruit and batter pastry, typically made with cherries
[Late 20th century. < French < dialect clafir "to stuff" + standard French foutre "to stuff"]
Taken from Encarta® World English Dictionary[North American Edition]©


Strawberry Clafouti

Ingredients:

* 1 1/3 cups + 1 Tbsp sugar
* 1 1/4 cups all-purpose flour
* 2 1/2 tsp baking powder
* 1 cup egg substitute
* 1 1/2 cups skim milk
* 1 1/2 tsp vanilla extract
* 2 tsp finely grated orange peel
* 1 1/2 tsp finely grated lemon peel
* 2 pears, peeled, sliced, seeded
* 10 strawberries, stems removed, sliced
* 4 Tbsp confectioners' sugar

Equipment Needed:

* 2 Mixing Bowls
* 8 - 6 ounce oven safe dishes
* Large baking sheet

Directions:

1.) Preheat oven to 375°.
2.) Butter all 8 baking dishes and set aside.
3.) Combine sugar, flour, and baking powder in mixing bowl.
4.) Lightly beat together eggs, milk, vanilla, & grated peels in another bowl.
5.) Add egg mixture to sugar mixture & stir slightly to combine.
6.) Spoon pears and berries into the 8 buttered dishes.
7.) Pour batter over fruit, filling dishes about three-quarters full.
8.) Place dishes on baking sheet.
9.) Then, put baking sheet with dishes onto center rack of oven.
10.) Bake 30 to 35 min, until golden brown.
11.) Sprinkle with confectioners sugar while still warm.

Thought of the Day:

“Truth is a fruit which should not be plucked until it is ripe.”
-Voltaire

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"To feel safe and warm on a cold wet night, all you really need is soup."
-Laurie Colwin

Hello! The following recipe I have to share today is a perfect way to use up your over-abundance of summer squash, I know I will! It is actually very good as a cold soup also, just chill and top with a dollop of sour cream - it is decadent! Enjoy!

"There was a Young Lady of Poole,
Whose soup was excessively cool;
So she put it to boil, by the aid of some oil,
That ingenious Young Lady of Poole."
-Edward Lear


Squash and Leek Puree
Servings: 4

Ingredients:
* 3 Tbs olive oil
* 2 leeks, cleaned and finely chopped (only use white sections)
* 6 yellow squash, thinly sliced
* 2 garlic cloves, minced
* 4 cups chicken stock
* 3 Tbs finely chopped fresh basil
* 2 Tbs finely chopped fresh chives
* 2 tsp paprika
* 1 cup milk
* 2 tsp lemon juice
* Salt & Pepper, to taste

Equipment Needed:
* Immersion or standing blender

Directions:
1.) In a soup pot over medium heat, warm the olive oil.
2.) Add the leeks and saute until softened, about 5 minutes.
3.) Stir in the squash and saute until lightly browned, about 10 min.
4.) Mix in the garlic and cook for 1 minute more.
5.) Add the chicken stock & cook, partially covered, until squash is tender.
6.) Remove from the heat.
7.) Using blender, puree the soup until smooth.
8.) Stir in the basil, chives, paprika, milk and lemon juice.
9.) Season with salt and pepper.
10.) Gently reheat the soup over medium-low heat.
11.) Ladle the soup into warmed bowls and garnish with chives.

"Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot."
-Fran Lebowitz

Have a great day and remember: Go Ahead & Indulge!