Summer is here with this issue of vintage Cuisine from June 1980! There are fresh garden basil recipes from my fav Bert Greene, using it in sauces, main dishes, vegetable dishes, and of course, pesto. A long and informative article on Haitian history and foods that you can enjoy reading while sipping a cup of their rum punch recipe, followed by crab and shrimp dishes and a refreshing fruit salad. The fruit salad sounds amazing with plums, apricots, apples, pears, oranges, peaches, mangoes, cherries, figs, and rum.
The recipe I could not resist to make is this Blueberry Clafouti with Amaretto Cream. You can almost taste it just reading the title, and it tastes as good as it sounds.
Look at all those luscious fresh blueberries! First a batter of ground almonds, flour, sugar, eggs, crème fraîche, and butter are combined and poured into a springform pan. The batter is topped with the blueberries, sprinkled with some sugar, and baked into a gorgeous dessert.
Each slice is topped with a dollop of whipped cream infused with a little Amaretto and powdered sugar. This is heavenly! (P.S. I bought that beautiful blueberry plate in Finland!)
- ⅓ cup whole blanched almonds
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- 3 eggs, at room temperature, beaten
- ½ cup crème fraîche
- 2 Tablespoons unsalted butter, melted, cooled
- 3 cups fresh blueberries
- ¼ cup granulated sugar
- Amaretto Cream:
- 1 cup very cold whipping cream
- 2 Tablespoons powdered sugar
- 1 Tablespoon Amaretto liqueur
- Heat oven to 350 degrees F. Grease a 9-inch springform pan; set aside. Place whisk attachment of electric mixer in freezer for later use of making the Amaretto Cream.
- Pulse almonds in bowl of food processor using metal blade (or blender). Add flour, the ⅓ cup granulated sugar, and the salt. Process until mixed. While the machine is in motion, gradually pour in eggs, crème fraîche, and butter just until smooth; do not over-process.
- Pour batter into prepared springform pan. Scatter blueberries over top. Sprinkle evenly with the ¼ cup granulated sugar. Bake until top is golden and center is firm to the touch, about 35 to 40 minutes. Cool on wire rack just until warm.
- While clafouti bakes, make the Amaretto Cream: Place cold whipping cream in bowl of electric mixer. Attach whisk attachment that has been chilling in freezer. Whip cream until soft peaks form, then add powdered sugar and amaretto and whip again. Transfer to a small bowl and refrigerate, covered, until ready to serve with warm clafouti. Cut into wedges and serve with whipped cream. Serves 8.
Yum! That does sound delicious & perfect for 4th of July. Your blueberry plate from Finland is lovely, too! So glad you mentioned it cause I might have missed it since I was so focused on the dessert!! I have some thick, old fashioned farm buttermilk I will use in place of the creme fraiche, since I have that & I understand it is a good substitute. Blessings!
Kim, I think that would be a good substitute. Wait until you see my upcoming blog on Thursday- pure Finnish!