Boston Cooking Club

Somerville Winter Farmer's Market

This Saturday, I was invited to attend a cooking club!  The theme this month was Julia Child and a friend from school, Laura, was the hostess.  Laura and I started the morning at the Somerville Winter Farmer’s Market for some fresh ingredients.  The market had live music and tons of great vendors.  It was a lot of fun and I will definitely return.

For my French dish, I baked a soft, custardy Apple Clafoutis.  (After that amazing clafoutis at Beast, I couldn’t resist trying to make my own!)  If you are still uncertain about what clafoutis is, it’s a humble cross between souffle and flan filled with soft bites of fruit.  I topped mine with an apple caramel sauce, which combined Julia’s recipe with aspects of Smitten Kitchen’s delicious Apple Cider Caramels.  Overall, I thought the clafoutis was delicious, especially for how incredibly easy the recipe is.  If you ever need an unfussy but impressive dish for a party, this is a big winner.

My Plate



Apple Clafoutis
Adapted ever so slightly from Mastering the Art of French Cooking
Serves 8

Technically this is a flaugnarde, not a clafoutis, but if Beast isn’t worried about semantics, neither am I. I recommend that you use vanilla bean paste in this recipe, rather than plain old vanilla extract.  It has those lovely, impressive flecks of vanilla bean, with none of the effort.

1 ¼ cups half and half
2/3 cup sugar
3 eggs
1 Tbsp. vanilla
1/8 tsp. salt
½ cup flour
3 cups apples, peeled, cored, cubed
Powdered sugar

1. Place the half & half, 1/3 cup sugar, eggs, vanilla, salt, and flour in a blender. Blend until smooth.
2. Pour a ¼ inch layer of the batter in a buttered Pyrex pie pan about 1 ½ inches deep.
3. Bake for few minutes, until batter has set in the bottom of the dish.
4. Spread the apples over the batter and sprinkle on remaining 1/3 cup of sugar. Pour on the rest of the batter evenly.
5. Place in the middle of a preheated 350° oven and bake for 1 hour until puffy and brown.
6. Sprinkle with powdered sugar just before serving.

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