Carol Fenster's Blog, page 24

Chocolate-Pear Clafoutis

During February, I am focusing on chocolate. Why? Because, as the sign in my kitchen says—“you can never have too much chocolate!”

Chocolate-Pear Clafoutis are lovely, yet so simple

This week, it is Clafouti (or Clafoutis), an easy French dessert that is a cross between a flan and a torte and can be made with many different kinds of fruit.

This version blends chocolate and pears (in season now) for an irresistible combination that is sure to please guests…..especially on a cold winter’s night when a warm dessert from the oven is so comforting.

Clafouti is an especially good dessert for beginning cooks because it turns out perfect every time. Plus, mini-desserts are popular now, so these cute little treats are right in style.

You can assemble the ingredients in the ramekins, refrigerate them, and then bake them while your guests enjoy dinner. The aroma wafting from your kitchen signals the delight that is to come! By the time your guests are finished eating dinner, they can’t wait to delve into dessert!

Chocolate-Pear Clafoutis©

By Carol Fenster

This cute little dessert is perfect for entertaining because it is already plated, eliminating last-minute cutting or slicing while your guests are patiently waiting for dessert. Feel free to vary the fruit… Bing cherries are another delectable choice paired with cherry brandy (Kirschwasser) or just use vanilla extract if alcohol is off-limits.

2 small firm ripe pears, peeled, cored, and diced

2 large eggs

1/2 cup cream or canned coconut milk, or milk of choice

2 tablespoons butter or buttery spread, melted and cooled

2 tablespoons pear brandy or liqueur (or 1 teaspoon vanilla extract)

1/3 cup sugar + 1 tablespoon for sprinkling

1/4 cup  GF flour blend or single flour such as amaranth, millet, sorghum, or teff

2 tablespoons cocoa (Dutch works best, but natural works too)

1/8 teaspoon salt

1 tablespoon sliced almonds, for garnish

2 tablespoons powdered sugar, for dusting

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[1] Preheat oven to 375°F.  Generously grease six small ramekins (3 1/2-inches diameter).

[2] Arrange diced pears in single layer in each ramekin. Set aside.

[3] In blender, process eggs, cream, butter, and pear brandy until very smooth. With blender running, gradually add 1/3 cup sugar, flour, and cocoa, and salt and process until very smooth, about 1 minute.  Pour batter over pears and sprinkle with almonds and remaining tablespoon sugar.

[4] Bake until tops are puffy and almonds are golden brown, about 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve immediately, since they fall quickly. Makes 6.

Chocolate-Orange Mousse for Two

Since Valentine’s Day occurs in February, I thought it would be fun to feature my favorite food each week—chocolate, since it is romantically linked with Valentine’s Day.

Chocolate-Orange Mousse is the perfect romantic dessert.

Last week it was Chocolate-Covered Strawberries. This week it is Chocolate-Orange Mousse.

I have always liked the flavor of chocolate and orange, so that’s why you see Clementine zest in this recipe but you could also use regular orange zest.

I like to serve desserts in individual portions because they feel so much more personal. Plus, they are already plated so there is no last-minute cutting or slicing. These chic little treats, served in elegant china coffee cups, are ready whenever you are. And, you have control over portions (although no one will mind if you double the recipe and indulge again tomorrow).

Now, there are many ways to make mousse but this so-simple way is fairly healthy with its tofu base and cocoa powder. You choose the sweetener and the amount that suits you. You can also dress it up with a tablespoon of your favorite liqueur that complements chocolate and orange. In other words, you’re in charge. Enjoy!

Chocolate-Orange Mousse for Two

Reprinted with permission from www.GFreeCuisine.com by Carol Fenster

5 to 6 ounces (half-package) soft silken tofu (use remainder in a smoothie tomorrow morning)

3 tablespoons unsweetened cocoa powder (I like Dutch/alkali for its darker look)

3 tablespoons honey or maple syrup or agave nectar, to taste

1 tablespoon grated Clementine zest, plus more for garnish

1 tablespoon pure vanilla extract

Dollop of whipped cream or topping or yogurt

In blender, puree tofu, cocoa powder, honey, and vanilla until very, very smooth.  (Add a tablespoon of your favorite liqueur for a festive note. I like Kahlua—but try orange or chocolate next time.)  Stir in zest and divide mousse between two small coffee cups, wine goblets, or martini glasses and chill at least 4 hours or overnight.  Serve, garnished with whipped cream and grated zest.