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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Apple Intense Clafouti

Once popular here in the U.S. and France, Clafouti is classically made with cherries or other berries. But why not use the sweet taste of apples for a Yanked version of this old classic? When I say intense, this recipe is explosive with apple flavor when using the right apple. Slice and serve with ice cream while hot if desired.

Ingredients

For 6 people

Recipe

  • Nonstick cooking spray
  • 2 large, sweet, firm apples*
  • 1/4 cup(s) flour
  • 1 teaspoon(s) baking powder
  • 3 tablespoon(s) granulated sugar
  • 1/2 teaspoon(s) each cinnamon and nutmeg
  • 2 teaspoon(s) lemon juice
  • 2 eggs, lightly beaten
  • 2 tablespoon(s) brown sugar
  • Large pinch large grained salt

Apple Intense Clafouti Directions

  1. Grease a 9-10-inch cake pan with nonstick cooking spray; set aside. Peel, core and roughly chop both apples to equal 2 cups. Place apples in a saucepan and cover with water by 1 inch. Bring to a boil over medium heat and cook until apples are soft, about 5 minutes. Remove, strain and roughly mash with a fork; let cool to room temperature.
  2. In a large bowl, blend together flour, baking powder, granulated sugar, cinnamon and nutmeg. Add the mashed apples, lemon juice and eggs, stirring well. Pour into prepared pan and sprinkle brown sugar over the top. Sprinkle salt over the sugar and bake 22-24 minutes, or until the sides are coming away from the pan. It will still be somewhat soft to the touch, but that is what we are looking for. Remove from oven to cool completely before slicing in wedges to serve.
  3. * Golden or Red Delicious, Fuji or Jonagold apples are the best here.
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