Just a quick reminder that voting is now open for Challenge #3 of Project Food Blog 2010.
In lieu of the usual short post begging for your votes, I figured I’d bribe you with a little something sweet… a recipe for the Clafoutis aux Prunes I served as part of my Challenge #3 Luxury Dinner Party.
If the recipe looks familiar, it’s because it’s been adapated from the Yellow Plum Clafoutis I posted over the summer. The season for yellow plums is behind us now, so I used small Okanagan-grown blue plums instead, since they’re currently at their peak. The amount of sugar has been slightly scaled back, since blue plums aren’t quite as tart, and I also splurged on real vanilla bean to flavour the batter to make it a little more luxurious (it was, after all, meant to be a Luxury Dinner Party!). The end result is a light and fluffy clafoutis that’s a joy to behold, covered all over with little black vanilla specks and bright purple-pink plum slices beneath a light dusting of icing sugar. It’s simple, yet utterly delicious.
If you think I’ve got what it takes to make it to the top of the food blog world (or if you’ve been swayed by my little bribe), then vote for me by clicking on the “Vote For Me” button in the Official Contestant Widget over there in the sidebar —>
If you haven’t seen it yet, you can also take a look at my Challenge #3 submission and vote on the spot using this link.
A total of 100 contestants will advance to the next round. Wish me luck!
1 cup milk
2 tbsp melted butter
1 tbsp brandy
1 tsp almond extract
1 vanilla bean
1/3 cup + 1 tbsp sugar, divided
1/4 cup flour
8-10 blue plums
Preheat oven to 375F. Lightly butter a 9″ deep-dish pie plate or an 8×8 baking dish, then dust bottom with 1 tbsp sugar.
In a large mixing bowl, whisk together eggs, milk, butter, brandy, and almond extract until blended. Using a sharp knife, slit the vanilla bean lengthwise and scrape out the seeds. Add the vanilla to the batter, along with flour and remaining 1/3 cup sugar. Beat until smooth and lump-free (an immersion blender will make quick work of this step, if you have one).
Halve and pit the plums, then cut each half once more to make quarters. Arrange the plum quarters onto the prepared baking dish in concentric circles until the dish is entirely covered with fruit. Slowly pour in the batter, doing your best to avoid disturbing the arranged fruit.
Bake clafouti in preheated oven for 35-40 minutes, or until the batter is set around the edges and just slightly wobbly in the middle. Let cool for 10-15 minutes, then serve warm with a light dusting of icing sugar.