"Look a hattery!"
This was just one if the comments I heard when I first opened my little hat shop in Berkeley in 1991 named after my two daughters, Zazu and Violet. They were 9 and 6 years old at the time. Their brothers, Alfie and Huey were 14 and 3 years old.
As a soon to be single parent I had to balance a 6 day work week required by a new small business and feeding and caring for my 4 children. I picked the location for my shop because it was a block away from their school and 4 blocks from our home. They did their homework after school at the shop and at the end of the work day we would walk home and I would cook dinner. They would help as much as they could.
Fortunately I love to cook. The challenge was preparing a good meal in 30-40 minutes. They had to be simple and I was committed to using the freshest ingredients. We would have more elaborate offerings on Sunday. Any baking could be done on Sunday as well.
It has been 20 years, they are all living on their own and are all good cooks thanks to the helping in the kitchen while they were growing up. I decided to adopt a gluten free diet a year and a half ago because of some health issues, inflamed joints and skin allergies. I think these were aggravated by changing all my recipes to whole wheat flours, pastas, etc. I thought it would be a better diet, but it created these health problems. With my gluten free diet everything has cleared up.
The challenge with a gluten free diet is baking and getting the taste and texture we so love from wheat. The gluten free flour mix I have been mixing myself and using seems to be working very well as an all purpose flour. It has sweetness from millet, 'sweet sorghum' and rice flour and good texture from potato flour and tapioca. I added ground flax seed because it is so good for you. The only thing I don't bake is bread, but there are biscuit, scone, English muffin, waffle and crepe recipes, so who needs bread!
Zazu & Violets' all purpose gluten free flour mix
Please contact us at zazuandviolets@gmail.com for flour mix.
Always store your flour in the freezer, let it come to room temp after you measure out what you need, especially if yeast is involved.
Happy Baking!
To see the latest collection of Zazu & Violets' hats, visit our on-line Etsy shop.
Sunday, September 30, 2012
Saturday, September 29, 2012
Chanel and Asparagus Soup
"Once more, Chanel stands apart from the crowd by virtue of the astonishing simplicity of her attire, an almost masculine tailleur made of white linen, completely unadorned by jewelery. No less spare is the hat, with its relatively discreet brim and its utter lack of 'garnish'."
Coco Chanel lived at the perfect time to be such an influence on the fashion of the time. Women were fighting for their rights, they were less and less restricted creatures, who had been hampered by excessive and uncomfortable dress. Chanel was influenced by practical menswear, it all contributed to being independent and competitive in a man's world.
Simplicity was and is the key. Nothing is as simple, yet celebrates the essence of a vegetable as this asparagus soup. Serve it with fried wedges of rice tortillas topped with a melting cheese and a sprinkle of fresh thyme leaves.
Asparagus Soup
Serves 2 people
1 lb. asparagus
2 tbs. butter
2 tbs. olive oil
1 tbs. fresh thyme leaves
1/2 tsp. salt
1/4 cup white wine
2 cups vegetable or chicken stock
1/4 cup heavy cream
Trim the ends of the asparagus. Peel the bottom half of the stalks with a vegetable peeler and cut into 1" pieces. Melt the butter with the olive oil in a saucepan, add the asparagus, thyme leaves and salt, and sauté until the asparagus is very tender, about 10 minutes. Add the white wine, cook for 3-4 minutes, add the stock and bring to a simmer. Simmer for 10 minutes, turn off the heat and puree with an immersion blender. Return to the heat and add the cream. Cook gently until the soup thickens. Serve hot and garnish with a drizzle of olive oil.
This asparagus soup is simple, elegant and with just a drizzle of garnish. I think Mlle. Chanel would have enjoyed it, in the spring-time, while wearing white linen.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Coco Chanel lived at the perfect time to be such an influence on the fashion of the time. Women were fighting for their rights, they were less and less restricted creatures, who had been hampered by excessive and uncomfortable dress. Chanel was influenced by practical menswear, it all contributed to being independent and competitive in a man's world.
Simplicity was and is the key. Nothing is as simple, yet celebrates the essence of a vegetable as this asparagus soup. Serve it with fried wedges of rice tortillas topped with a melting cheese and a sprinkle of fresh thyme leaves.
Asparagus Soup
Serves 2 people
1 lb. asparagus
2 tbs. butter
2 tbs. olive oil
1 tbs. fresh thyme leaves
1/2 tsp. salt
1/4 cup white wine
2 cups vegetable or chicken stock
1/4 cup heavy cream
Trim the ends of the asparagus. Peel the bottom half of the stalks with a vegetable peeler and cut into 1" pieces. Melt the butter with the olive oil in a saucepan, add the asparagus, thyme leaves and salt, and sauté until the asparagus is very tender, about 10 minutes. Add the white wine, cook for 3-4 minutes, add the stock and bring to a simmer. Simmer for 10 minutes, turn off the heat and puree with an immersion blender. Return to the heat and add the cream. Cook gently until the soup thickens. Serve hot and garnish with a drizzle of olive oil.
This asparagus soup is simple, elegant and with just a drizzle of garnish. I think Mlle. Chanel would have enjoyed it, in the spring-time, while wearing white linen.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, September 20, 2012
Butterfield 8 and Gluten Free Potato Puffs
"Another one of those hats," she said.
"Another one of what hats?"
"Didn't you see it? I think they're rather cute, but I don't know whether to buy one or not." -Butterfield 8
I am reading Butterfield 8, which is set in early 1930. Every decade hats change and the fashionable girls start following the trend. At the beginning of the 1930's the cloche was the newest look, close fitting and requiring bobbed hair. The flapper was defined in 1929 and she had to wear a cloche. I was very curious about the book after seeing the movie starring Elizabeth Taylor. As usual Hollywood took great liberties with the story and focused on her character, Gloria's, story and changed the time frame to the 1950's which of course was when Taylor was her most beautiful. The book is much more complicated and has many more characters.
I am not sure when the French decided to mix potatoes with a Pāte á Choux dough and make potato puffs, but I am very happy they did and happily I found a recipe. The only thing left was to make them gluten free. My family is crazy for them!
Potato Puffs
makes about 20 puffs
2-4 small-medium potatoes, use a fluffy potato like russets, red potatoes or Ukon gold, boiled whole in salted water until tender, peeled and mashed.
3/4 tsp. salt
1/2 cup milk
3 tbs. butter
1/2 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
2 large eggs
olive oil or grape seed oil for frying
Pāte á Choux dough
Bring to a boil milk, 1/4 tsp. salt and the butter. Remove from the heat, add the flour mixed with the other 1/2 tsp. salt and xanthan gum all at once and mix with a wooden spoon until it comes together in a ball. Cook for 30 seconds over low heat, transfer to a mixing bowl and let cool for 5 minutes. Beat in the eggs one at a time with the wooden spoon until the mixture is smooth and fluffy.
Stir in the potatoes to make the potato puff mixture.
Heat 2-3" of the oil in a high-sided pot to 350 degrees. Use a 1 oz. cookie scoop to measure the puffs and drop into the hot oil. Don't overcrowd the frying pot. Fry for 2 minutes, then turn the puffs so they brown all over. Fry another 2-4 minutes, turning the puffs in the oil until dark golden brown all over. Remove to paper towels to drain while you continue frying the puffs. You can also keep them in a warm oven if you want to serve them all at once, but there is usually someone ready to eat them as soon as they can.
I make a dipping sauce of mayo mixed with a spicy brown mustard.
I actually prefer to fry them in olive oil, the crust is a little more golden and delicate. Watch out, they are highly addictive!
To see what is currently available at Zazu & Violets' hats, visit our Etsy shop.
"Another one of what hats?"
"Didn't you see it? I think they're rather cute, but I don't know whether to buy one or not." -Butterfield 8
I am reading Butterfield 8, which is set in early 1930. Every decade hats change and the fashionable girls start following the trend. At the beginning of the 1930's the cloche was the newest look, close fitting and requiring bobbed hair. The flapper was defined in 1929 and she had to wear a cloche. I was very curious about the book after seeing the movie starring Elizabeth Taylor. As usual Hollywood took great liberties with the story and focused on her character, Gloria's, story and changed the time frame to the 1950's which of course was when Taylor was her most beautiful. The book is much more complicated and has many more characters.
I am not sure when the French decided to mix potatoes with a Pāte á Choux dough and make potato puffs, but I am very happy they did and happily I found a recipe. The only thing left was to make them gluten free. My family is crazy for them!
Potato Puffs
makes about 20 puffs
2-4 small-medium potatoes, use a fluffy potato like russets, red potatoes or Ukon gold, boiled whole in salted water until tender, peeled and mashed.
3/4 tsp. salt
1/2 cup milk
3 tbs. butter
1/2 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
2 large eggs
olive oil or grape seed oil for frying
Pāte á Choux dough
Bring to a boil milk, 1/4 tsp. salt and the butter. Remove from the heat, add the flour mixed with the other 1/2 tsp. salt and xanthan gum all at once and mix with a wooden spoon until it comes together in a ball. Cook for 30 seconds over low heat, transfer to a mixing bowl and let cool for 5 minutes. Beat in the eggs one at a time with the wooden spoon until the mixture is smooth and fluffy.
Stir in the potatoes to make the potato puff mixture.
Heat 2-3" of the oil in a high-sided pot to 350 degrees. Use a 1 oz. cookie scoop to measure the puffs and drop into the hot oil. Don't overcrowd the frying pot. Fry for 2 minutes, then turn the puffs so they brown all over. Fry another 2-4 minutes, turning the puffs in the oil until dark golden brown all over. Remove to paper towels to drain while you continue frying the puffs. You can also keep them in a warm oven if you want to serve them all at once, but there is usually someone ready to eat them as soon as they can.
I make a dipping sauce of mayo mixed with a spicy brown mustard.
I actually prefer to fry them in olive oil, the crust is a little more golden and delicate. Watch out, they are highly addictive!
To see what is currently available at Zazu & Violets' hats, visit our Etsy shop.
Sunday, August 19, 2012
Virginia Woolf and Gluten Free Buckwheat Crepes
"Virginia lingers another moment beside the dead bird in its circle of roses. It could be a kind of a hat. It could be the missing link between millinery and death. She, Virginia, a bird-sized Virginia, lets herself metamorphose from an angular, difficult woman into an ornament on a hat; a foolish uncaring thing." -excerpt from 'The Hours' by Michael Cunningham.
I enjoyed this book and the movie based on the book. I am not sure why an ornament on a hat is a foolish uncaring thing. I do prefer hats with little ornamentation, maybe because they don't seem serious or a lot of the time, it is unnecessary. There is also the image this brings to mind, all those hats we have seen with dead birds on them. Food for thought.
There is nothing foolish or uncaring about this buckwheat crepe recipe. They can be stuffed with savory or sweet fillings or eaten alone with butter and maple syrup.
Buckwheat crepes
makes 12-13 9" crepes
1/2 cup Zazu & Violets' all-purpose gluten free flour mix
1/4 cup buckwheat flour
1/4 tsp. xanthan gum
2 tsp. sugar
1 cup soy milk
2 large eggs
1 tbs. butter, melted and cooled a bit
1/2 - 1 cup water
2 tbs. clarified butter for cooking the crepes
In an 8 cup measuring pitcher, mix together the flours, ground flax seed, xanthan gum and sugar. Lightly beat the eggs in the soy milk and add the melted butter. Pour into the flour mix and whisk until it is smooth. Add enough water to thin it to a little thicker than heavy cream. The thinner the batter, the thinner the crepe. You will get the feel of how thick or thin you want them. Let it rest for 2 hours, refrigerate if you want to keep it longer. You can even make the batter the night before. Check the thickness again and whisk in more water if needed.
I use a 9" french crepe pan that my friend lugged back from Paris for me. It is well seasoned and also perfect for frying an over-easy egg. Heat the pan to medium high and brush the entire surface with some clarified butter. Holding the pan in one hand and the batter pitcher in the other, pour about a 5" circle of batter and immediately start swirling the pan to spread the batter all over the surface of the pan. Set the pan back on the heat. When the edges curl and brown a bit, about 2-3 minutes, loosen the crepe gently with a cake spatula. Then, I use a wide pancake spatula to flip the crepe, cook for another 2 minutes until the crepe is browned on the second side. Slide onto a plate and continue making and stacking the crepes.
They can be filled with anything from chicken salad to sauteed bananas. Just re-heat them in the crepe pan with a little butter and fill. The leftover crepes can be stored in the fridge stacked, or layered and rolled in wax paper. Today we had a filling of cottage cheese and ricotta sweetened with blueberry compote, then topped with fresh melon and maple syrup. Yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I enjoyed this book and the movie based on the book. I am not sure why an ornament on a hat is a foolish uncaring thing. I do prefer hats with little ornamentation, maybe because they don't seem serious or a lot of the time, it is unnecessary. There is also the image this brings to mind, all those hats we have seen with dead birds on them. Food for thought.
There is nothing foolish or uncaring about this buckwheat crepe recipe. They can be stuffed with savory or sweet fillings or eaten alone with butter and maple syrup.
Buckwheat crepes
makes 12-13 9" crepes
1/2 cup Zazu & Violets' all-purpose gluten free flour mix
1/4 cup buckwheat flour
1/4 tsp. xanthan gum
2 tsp. sugar
1 cup soy milk
2 large eggs
1 tbs. butter, melted and cooled a bit
1/2 - 1 cup water
2 tbs. clarified butter for cooking the crepes
In an 8 cup measuring pitcher, mix together the flours, ground flax seed, xanthan gum and sugar. Lightly beat the eggs in the soy milk and add the melted butter. Pour into the flour mix and whisk until it is smooth. Add enough water to thin it to a little thicker than heavy cream. The thinner the batter, the thinner the crepe. You will get the feel of how thick or thin you want them. Let it rest for 2 hours, refrigerate if you want to keep it longer. You can even make the batter the night before. Check the thickness again and whisk in more water if needed.
I use a 9" french crepe pan that my friend lugged back from Paris for me. It is well seasoned and also perfect for frying an over-easy egg. Heat the pan to medium high and brush the entire surface with some clarified butter. Holding the pan in one hand and the batter pitcher in the other, pour about a 5" circle of batter and immediately start swirling the pan to spread the batter all over the surface of the pan. Set the pan back on the heat. When the edges curl and brown a bit, about 2-3 minutes, loosen the crepe gently with a cake spatula. Then, I use a wide pancake spatula to flip the crepe, cook for another 2 minutes until the crepe is browned on the second side. Slide onto a plate and continue making and stacking the crepes.
They can be filled with anything from chicken salad to sauteed bananas. Just re-heat them in the crepe pan with a little butter and fill. The leftover crepes can be stored in the fridge stacked, or layered and rolled in wax paper. Today we had a filling of cottage cheese and ricotta sweetened with blueberry compote, then topped with fresh melon and maple syrup. Yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, June 18, 2012
A New Hat and GF Toad in the Hole
"Now you go home and buy yourself a new hat." All Through the Night (1942)
Well that doesn't make sense, unless she lived in a hat shop. It just shows how men were so apt to placate the women in their lives with a new hat. This movie, All Through the Night, stars Humphrey Bogart as 'Gloves Donohue'. He is speaking to his mother. Ironically he drops everything if she has a "feeling" about anything, but once she arrives he wants to send her home. Lured by a new hat. Now if he said, "now you go home and make some Toad in the Hole.", at least it makes sense. Yes, there is such a thing and I have a yummy gluten-free version.
Toad in the hole is a bit of sausage cooked inside an egg soufflé. It is a great lunch with a green salad, or a hearty item for Sunday Brunch.
Toad in the Hole
Makes 6 souffles
2 mild sausages
6 oz. brown English Ale
1/2 cup Zazu & Violets' gluten free flour mix
1/4 tsp. xanthan gum
1/2 tsp. salt
2 large eggs
3 oz. whole milk
olive oil
fresh thyme
Sauté the sausages in a little oil until browned all over. Pour in 3 oz. of the Ale, cover and cook for 20 more minutes, turning in the sauce until it is reduced and thickened. Remove sausages and when cooled, cut into thirds.
Pre-heat the oven to 375 degrees.
Mix together the flour, xanthan gum and salt. Stir in the eggs then slowly whisk in the remaining 3 oz. of the Ale and the milk. Place a little olive oil in the bottom of 6 molds in a muffin tin. Put the tin into the hot oven for 5 minutes until the oil is smoking hot. Remove the tin carefully, use a brush to paint the sides of the molds with some of the hot oil and divide the batter evenly among the 6 molds. Push a piece of sausage in the center of each and sprinkle with some fresh thyme. Bake for 15 minutes, no peeking, until the the batter puffs and looks golden. Serve immediately.
These are irresistible right out of the oven, but they also re-heat well, the souffle will settle a little. The English Brown Ale lends a nice nutty flavor to the dish and it is in keeping with its origin. Cheers!
To see the latest collection from Zazu & Violets, please visit our on-line Etsy shop.
Well that doesn't make sense, unless she lived in a hat shop. It just shows how men were so apt to placate the women in their lives with a new hat. This movie, All Through the Night, stars Humphrey Bogart as 'Gloves Donohue'. He is speaking to his mother. Ironically he drops everything if she has a "feeling" about anything, but once she arrives he wants to send her home. Lured by a new hat. Now if he said, "now you go home and make some Toad in the Hole.", at least it makes sense. Yes, there is such a thing and I have a yummy gluten-free version.
Toad in the hole is a bit of sausage cooked inside an egg soufflé. It is a great lunch with a green salad, or a hearty item for Sunday Brunch.
Toad in the Hole
Makes 6 souffles
2 mild sausages
6 oz. brown English Ale
1/2 cup Zazu & Violets' gluten free flour mix
1/4 tsp. xanthan gum
1/2 tsp. salt
2 large eggs
3 oz. whole milk
olive oil
fresh thyme
Sauté the sausages in a little oil until browned all over. Pour in 3 oz. of the Ale, cover and cook for 20 more minutes, turning in the sauce until it is reduced and thickened. Remove sausages and when cooled, cut into thirds.
Pre-heat the oven to 375 degrees.
Mix together the flour, xanthan gum and salt. Stir in the eggs then slowly whisk in the remaining 3 oz. of the Ale and the milk. Place a little olive oil in the bottom of 6 molds in a muffin tin. Put the tin into the hot oven for 5 minutes until the oil is smoking hot. Remove the tin carefully, use a brush to paint the sides of the molds with some of the hot oil and divide the batter evenly among the 6 molds. Push a piece of sausage in the center of each and sprinkle with some fresh thyme. Bake for 15 minutes, no peeking, until the the batter puffs and looks golden. Serve immediately.
These are irresistible right out of the oven, but they also re-heat well, the souffle will settle a little. The English Brown Ale lends a nice nutty flavor to the dish and it is in keeping with its origin. Cheers!
To see the latest collection from Zazu & Violets, please visit our on-line Etsy shop.
Wednesday, June 13, 2012
Conflict and GF Mini Madeleines
"What do you think of these flowers for my hair? Everyone is wearing them."
"Too big." Conflict (1945)
A movie with Humphrey Bogart that I had not only ever seen, but hadn't heard of. And a psychological thriller as well as a good look at the style of the mid 1940's. The 1940's was the decade of hair adornment like millinery flowers and small hats embellished with flowers. And as Humphrey said to his wife, some of the flowers were just too big.
Sometimes Madeleines, as in the cookies, are too big. I recently had a gift certificate to a very nice kitchen store and after purchasing a Waring bar blender, I had just enough left for a Madeleine pan. The choices were either for a very big cookie or a mini size. Nothing in the middle. So I chose the mini. Get the non-stick. The original recipe was from Julia Child's The Way to Cook, which I then adapted to a gluten-free version. It took one batch to get it right. I then had a pedestal stand full of these charming shell cookies. Lightly lemon flavored, each mini Madeleine is a perfect two bites for afternoon tea.
Mini Madeleines
makes about 60 mini Madeleines
2 large eggs, lightly beaten in a 2 cup measure
2/3 cup sugar, if using raw cane sugar, grind it first
1 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
5 ounces unsalted butter
pinch of salt
zest of one small lemon
juice of 1/2 lemon
Measure 1/4 cup of the eggs into a mixing bowl. Beat in the sugar, flour and xanthan gum. When it is thoroughly blended, let rest for 10 minutes. Meanwhile melt the butter in a saucepan, bring to a boil and let it brown a little. Cool it down by putting the pan in an ice bath. After the egg mixture has rested, blend the cooled but still liquid butter and the rest of the eggs into the batter along with the zest, lemon juice and salt.
Pre-heat the oven to 375 degrees.
Lightly coat the shells of the Madeleine pan with soft butter. Fill the shells with a generous 1/2 tsp. of batter, patting it into the shell mold. The batter should fill the mold and be level with the pan. Smooth the top with clean fingers. The batter is not sticky and to avoid any air pockets, bang the pan on your work surface before putting it into the oven. Bake in the top third of the oven for 7-8 minutes. They are done when the tops have risen in a little hump and the edges are just golden. Don't over bake! and make sure the oven doesn't go above 375. Turn out onto a cooling rack.
My pan holds 20 cookies and this recipe filled it 3 times. They are pretty cute and sweet!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Too big." Conflict (1945)
A movie with Humphrey Bogart that I had not only ever seen, but hadn't heard of. And a psychological thriller as well as a good look at the style of the mid 1940's. The 1940's was the decade of hair adornment like millinery flowers and small hats embellished with flowers. And as Humphrey said to his wife, some of the flowers were just too big.
Sometimes Madeleines, as in the cookies, are too big. I recently had a gift certificate to a very nice kitchen store and after purchasing a Waring bar blender, I had just enough left for a Madeleine pan. The choices were either for a very big cookie or a mini size. Nothing in the middle. So I chose the mini. Get the non-stick. The original recipe was from Julia Child's The Way to Cook, which I then adapted to a gluten-free version. It took one batch to get it right. I then had a pedestal stand full of these charming shell cookies. Lightly lemon flavored, each mini Madeleine is a perfect two bites for afternoon tea.
Mini Madeleines
makes about 60 mini Madeleines
2 large eggs, lightly beaten in a 2 cup measure
2/3 cup sugar, if using raw cane sugar, grind it first
1 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
5 ounces unsalted butter
pinch of salt
zest of one small lemon
juice of 1/2 lemon
Measure 1/4 cup of the eggs into a mixing bowl. Beat in the sugar, flour and xanthan gum. When it is thoroughly blended, let rest for 10 minutes. Meanwhile melt the butter in a saucepan, bring to a boil and let it brown a little. Cool it down by putting the pan in an ice bath. After the egg mixture has rested, blend the cooled but still liquid butter and the rest of the eggs into the batter along with the zest, lemon juice and salt.
Pre-heat the oven to 375 degrees.
Lightly coat the shells of the Madeleine pan with soft butter. Fill the shells with a generous 1/2 tsp. of batter, patting it into the shell mold. The batter should fill the mold and be level with the pan. Smooth the top with clean fingers. The batter is not sticky and to avoid any air pockets, bang the pan on your work surface before putting it into the oven. Bake in the top third of the oven for 7-8 minutes. They are done when the tops have risen in a little hump and the edges are just golden. Don't over bake! and make sure the oven doesn't go above 375. Turn out onto a cooling rack.
My pan holds 20 cookies and this recipe filled it 3 times. They are pretty cute and sweet!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, May 29, 2012
Gluten Free Claufoutis and Annie Oakley
"Wearin' a new rig, huh? Sure looks pretty!" -Annie Oakley (1935)
Barbara Stanwyck is awfully cute as Annie Oakley in this movie from 1935 about Buffalo Bill and his Wild West show. Annie comes from a poor country family and becomes an excellent rifle woman as a result of shooting birds and animals to help feed her family. In fact, such a good shot that she takes the title away from the best rifle man in the country and becomes the star of a Wild West show.
After her success, she buys herself a new hat, referred to as a 'new rig' by Toby Walker, the man whose title she takes. But even though she beats him at his own game, he can't resist a pretty woman in a new hat!
I can't resist the easy, light as air dessert, Claufoutis. It can be made with any stone fruit in season, my favorite is made with organic peaches from a local farm. It is important to use organic peaches because commercially raised fruit can have traces of up to 64 chemicals on the skin that are used while raising the fruit. Same with apricots, plums or cherries. All are excellent in Claufoutis.
Peach Claufoutis
Serves 4 people
1 lb. organic peaches, halved and pitted
zest of 1 lemon
2 tsp. lemon juice
1/3 cup sugar
2 eggs, separated
3 tbs. sugar
2 tbs. Zazu & Violets' all purpose gluten free flour mix
1/3 cup cream + 1/2 cup for whipping
Preheat the oven to 350 degrees. Butter a baking dish and arrange the peaches cut side down. Sprinkle over the lemon zest, juice and the 1/3 cup sugar. Bake in the preheated oven for 15-20 minutes until the fruit is tender. Butter another baking dish and arrange the peaches cut side down. Save the accumulated juices in a small saucepan.
Turn the oven up to 375 degrees.
Beat the egg yolks with the 3 tbs. of sugar until light and pale yellow. Add the flour and 1/3 cup cream. Beat the whites until soft peaks form. Add a little of the whites to the yolk mixture to lighten it, then carefully fold in the rest of the beaten whites. Pour over the prepared fruit, leaving the top of the fruit exposed. Bake for 20 minutes until it is puffed up and golden brown. Reduce the fruit juices in the saucepan to a syrup Whip the remaining 1/2 cup of cream with the reduced fruit syrup and serve with the warm claufoutis. It is also delicious cold from the fridge for breakfast if there happens to be some left-over.
It is a perfect summer dessert...or breakfast!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Barbara Stanwyck is awfully cute as Annie Oakley in this movie from 1935 about Buffalo Bill and his Wild West show. Annie comes from a poor country family and becomes an excellent rifle woman as a result of shooting birds and animals to help feed her family. In fact, such a good shot that she takes the title away from the best rifle man in the country and becomes the star of a Wild West show.
After her success, she buys herself a new hat, referred to as a 'new rig' by Toby Walker, the man whose title she takes. But even though she beats him at his own game, he can't resist a pretty woman in a new hat!
I can't resist the easy, light as air dessert, Claufoutis. It can be made with any stone fruit in season, my favorite is made with organic peaches from a local farm. It is important to use organic peaches because commercially raised fruit can have traces of up to 64 chemicals on the skin that are used while raising the fruit. Same with apricots, plums or cherries. All are excellent in Claufoutis.
Peach Claufoutis
Serves 4 people
1 lb. organic peaches, halved and pitted
zest of 1 lemon
2 tsp. lemon juice
1/3 cup sugar
2 eggs, separated
3 tbs. sugar
2 tbs. Zazu & Violets' all purpose gluten free flour mix
1/3 cup cream + 1/2 cup for whipping
Preheat the oven to 350 degrees. Butter a baking dish and arrange the peaches cut side down. Sprinkle over the lemon zest, juice and the 1/3 cup sugar. Bake in the preheated oven for 15-20 minutes until the fruit is tender. Butter another baking dish and arrange the peaches cut side down. Save the accumulated juices in a small saucepan.
Turn the oven up to 375 degrees.
Beat the egg yolks with the 3 tbs. of sugar until light and pale yellow. Add the flour and 1/3 cup cream. Beat the whites until soft peaks form. Add a little of the whites to the yolk mixture to lighten it, then carefully fold in the rest of the beaten whites. Pour over the prepared fruit, leaving the top of the fruit exposed. Bake for 20 minutes until it is puffed up and golden brown. Reduce the fruit juices in the saucepan to a syrup Whip the remaining 1/2 cup of cream with the reduced fruit syrup and serve with the warm claufoutis. It is also delicious cold from the fridge for breakfast if there happens to be some left-over.
It is a perfect summer dessert...or breakfast!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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