Ontario Berry Clafouti Recipes

Steps:

• Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
• Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
• In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
• Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
• Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 450°F.
• Use about 1/2 tablespoon of butter to butter an 8-cup square baking dish; sprinkle with granulated sugar.
• If quark seems moist, place in sieve; press with back of a spoon to remove as much moisture as possible.
• In large bowl using electric mixer, beat together quark and remaining butter until well combined.
• Beat in egg yolks, one at a time, beating well after each addition. Gradually beat in icing sugar; continue beating until mixture is very light.
• Beat in cream, cornstarch, lemon juice and rind.
• In separate bowl with clean beaters, beat egg whites until stiff peaks form.
• Gradually fold whites into quark mixture until well combined.
• Arrange fruit in bottom of prepared dish.
• Spoon quark mixture over top. Bake for 25 minutes or until a toothpick inserted into centre of dessert comes out clean.
• Serve warm with whipped cream.

Steps:

• Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
• Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
• Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)