Bonjour! Merci! Achante...uhhhh aucchante?? I have a few things to mention. First, I took Spanish in high school. I grew up in Los Angeles, that's what you do.
Secondly, I'm off to Paris tomorrow and thought I'd leave you with a classic French pastry made famous by Julia Child- the calfouti.
C., I've hopped on the food blogger bandwagon and am showcasing COOKIE BUTTER aka speculoos.
D., I was invited by the talented Hani of Haniela's to praticipate in the food blogger's summer 2012 BERRYLICIOUS challenge.
This isn't multiple choice, see below.
The challenge: BERRIES. My choice: blue and rasp in which I call "mixed."
For those of you not in the cookie butter know- it is a Belgian biscuit spread (known as speculoos), re-marketed as "cookie butter." My first introduction to it years ago was by the Waffles & Dinges truck in New York City. I think it's best described as a 'gingerbread' spread and is absolutely glorious, the new Nutella. I got mine from Trader Joe's although it's popping up in other places.
I've injected a traditional clafouti batter with the cookie butter and even made a whipped cream out of it! It honestly gives this dish a new depth of flavor that traditional spices don't.
If I were ever to be on a cooking reality show (which won't happen), you'd bet that I'd make a clafouti. They're easy and hit the sweet spot every time.
**Special thank you to Hani for organizing this!
1. Joan, Chocolate Chocolate and More - Lemon Blueberry Pound cake 2. Charity, Foodlets – Strawberry banana frozen yogurt pops 3. Jamie, Green Beans & Grapefruit - Mixed Berry & Cookie Butter Clafouti 4. Hani, Haniela’s – Red Currant Meringue Cake 5. Katrina, In Katrina’s Kitchen - Frozen Blueberry Basil Lemonade Pies 6. Sue, Munchkin Munchies - English Matrimonials 7. Bia, Rich and Sweet - Blueberry Blackberry Orange Streusel Scones 8. Sam, Sams Kitchen - Eton Mess Mini Cheesecakes 9. Sherron, Simply Gourmet Photography - Mulberry Syrup 10. Ann, Sumptuous Spoonfuls - Strawberry Chia Jam 11. Karen, Trilogy Edibles - Meringue Nest with a Bumbleberry Compote
Adapted from Julia Child
INGREDIENTS: (makes 6-8 individual servings)
- 1¼ cups milk
- ½ cup sugar
- 3 eggs
- ½ cup flour
- 1 tbsp. vanilla extract
- ½ teaspoon lemon zest
- 2 tbsp. cookie butter (aka speculoos)
- 4 oz. raspberries
- 4 oz. blueberries
- powdered sugar, for dusting
- cookie butter whipped cream, to garnish (recipe below)
-Preheat oven to 350° F.
-In a blender, add the milk, sugar, eggs, flour, vanilla extract, lemon zest and cookie butter; blend until smooth.
-In individual ramekins with shallow edges (I used ones 3½” wide by ¾” high), spray with nonstick cooking spray and scatter a few of each raspberries and blueberries- don’t overcrowd.
-Place ramekins on a sheet tray and pour batter into each (about 90% full).
-Bake at 350° for 40-50 minutes until surface is golden brown.
-Serve warm, sprinkled with powdered sugar and garnished with cookie butter whipped cream.
Cookie Butter Whipped Cream:
-Place 1 cup of heavy cream and 1 tbsp. of cookie butter in a CO2 canister (use one cartridge). ** I prefer this method since I feel it better infuses the cookie butter.
-Alternatively, in a mixer fit with a whisk attachment, add the cookie butter and whip until creamy. Add the heavy cream (scraping the cookie butter from the bottom of the bowl with a rubber spatula if necessary) and whisk until desired consistency.