Best Cranberry Walnut Clafoutis With Bourbon Whipped Cream Recipes

BONNIE'S CRANBERRY CLAFOUTI

Steps:

• 1. Read the recipe through. Gather your ingredients before you begin. Preheat oven to 400 degrees.
• 2. Choose a 1 1/2 quart glass baking dish. (Not metal) Butter your baking dish with a pastry brush.
• 3. Sprinkle the 2 tablespoons of granulated sugar over the bottom of the buttered dish. Add cranberries. Blot any excess moisture from the cranberries before scattering them in the bottom of the dish.
• 4. Make the batter. In a large mixing bowl, whisk 1/4 cup plus 2 tablespoons flour, 1/2 cup sugar, and salt until combined. Whisk in the eggs, butter, 1 cup whipping cream, 3/4 cup whole milk, and the orange zest. Combine well.
• 5. Pour the batter over the drained cranberries
• 6. Bake it in a 400 degree oven for 35 minutes. It will puff up. Bake until slightly set and browned around the edges. Cool on a wire rack 15 minutes.
• 7. When it is set, remove to a wire rack to cool. It will sink. Dust with powdered sugar, if desired. Top with a dollop of whipped cream.
• 8. Here is how it looks! Enjoy!

CRANBERRY CLAFOUTI

Steps:

• Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) using a pastry brush; sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, the flour, and salt into a large bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest.
• Scatter cranberries into dish; pour batter over top. Bake until puffed, slightly set, and brown around edges, 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).
• Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream.

CRANBERRY CLAFOUTIS

Steps:

• Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Pulse until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature, 30 minutes.
• Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F.
• Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter. Sprinkle the remaining 3 tablespoons turbinado sugar on top. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar.

CRANBERRY CLAFOUTIS

Steps:

• Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
• Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
• Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess -- just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it.
• Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature.

CRANBERRY-WALNUT CLAFOUTIS WITH BOURBON WHIPPED CREAM

Steps:

• Heat the milk and 2 tablespoons butter in a small saucepan over medium heat until warm but not hot.
• In a large bowl, whisk the eggs together. Whisk in 1/2 cup sugar, the flour, and the salt. Add the warm milk, whisking well to incorporate completely. Let the batter rest 1 hour at room temperature.
• Preheat the oven to 375°F.
• Spread the walnuts on a baking sheet, and toast about 10 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
• Butter a 10-inch round or oval baking dish with the 1 teaspoon butter. (You could also make six individual clafoutis if you like.) Sprinkle the remaining 2 teaspoons sugar in the dish, and tip it to coat the bottom and sides. Pour the batter into the dish. Scatter the walnuts and cranberries on top (most of them will sink). Bake about 45 minutes, until the clafoutis puffs up and is golden brown.
• While the clafoutis finishes baking, whip the cream and bourbon to soft peaks.
• Serve the clafoutis directly from the baking dish with the whipped cream on the side.

CREAMY CRANBERRY SALAD

Steps:

• In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

CHOCOLATE CRANBERRY CAKES WITH BOURBON WHIPPED CREAM

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, then brush molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.
• Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes. Remove from heat.
• Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool 10 minutes.
• Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.
• Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.
• Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.) Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)
• Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.
• Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream.

BOURBON WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, bourbon and vanilla; beat until soft peaks form. Store in the refrigerator.

CRANBERRY WHIP

Steps:

• In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
• Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.