Monday, June 17, 2013

Blueberry and Peach Clafoutis

I can't believe I haven't already posted on this dessert.  It is definitely in my top ten.  Over the years, I've tried many different recipes for clafoutis and this one is a variation of Julia Child's.  I think I like it the best.


1 1/4 cup milk
1/3 cup white sugar
3 eggs
1 Tbsp vanilla
pinch salt
1/2 cup flour

4 peaches
approx a cup of blueberries
1/3 cup white sugar
icing sugar

This is such an easy recipe...exactly the kind I like.  Preheat your oven to 350 degrees and grease your deep dish pie plate (I use an oil baking spray).  In a blender, mix the first 6 ingredients until very smooth.  You can strain the batter if you haven't removed the white stringy bits from the eggs or if you have any lumps.  Pour a thin layer onto the bottom of your pie plate and place in the oven to set.  Peel and section your peaches.  I used frozen blueberries but I usually use fresh ones.  Take out the pie plate and arrange your fruit.  Sprinkle with 1/3 cup of sugar.  

Pour in the rest of the batter and bake for 40 to 45 minutes until golden and puffed up.

Let it cool and then sprinkle with icing sugar.

Serve with a scoop of vanilla ice cream.


Tuesday, June 11, 2013

Pork Tenderloin with Wild Blueberry Sauce

Wow, it's sure been a long time since I posted here.  I have been eating but not very well.  I also haven't been trying out new recipes or bothering to photograph anything.  That better change as we get into swimsuit season ;)...

Tonight I made Pork Tenderloin with Wild Blueberry Sauce...


pork tenderloin
dried thyme
salt and pepper
1 tsp oil
1/4 cup red wine

Blueberry Sauce

1/2 cup red wine
1 cup wild blueberries (I used frozen)
1 tsp sugar
1 tsp grated lemon rind
1 tsp cornstarch

Preheat oven to 350 degrees.  Rub pork tenderloin with salt, pepper and dried thyme.  Heat oil in an oven proof pan and brown tenderloin.  Deglaze pan with red wine and roast in oven for 30 minutes. Let meat rest while you make the sauce.

Turn heat up to med-high.  Add red wine, blueberries, sugar and lemon zest and bring to a boil.  Mix cornstarch with a little cold water and stir into hot pan.  As soon as sauce thickens, spoon over slices of pork and serve.  I roasted fingerling potatoes, garlic and carrots in the oven while the pork was cooking to make a simple supper.