Easy Skillet Recipe: Dark Cherry Clafoutis & Cream

Since I featured steaks in a cast iron skillet yesterday for game day, I thought this recipe for Clafoutis (pronounced kla fou TEE) would be a good follow-up. Clafoutis is French, but don't be intimidated. It's simple and rustic, but can be very elegant. I've made it for a dinner party and also when camping! The batter puffs up around the fruit and the edges get browned and a little crusty; it's delicious. The texture is almost like an egg custard. So, get those cast iron skillets out and try this! You'll love it. I always serve it warm with a generous dusting of powdered sugar and a drizzle of heavy cream. It's a winner! You can make it with different fruit. I like it with pears or apples, too.

DARK CHERRY CLAFOUTIS

1 tablespoon butter

1 tablespoon vanilla

6 eggs

6 tablespoons sugar

1 ¼ cup milk

Pinch salt

¾ cups of flour

3 cups pitted cherries (don't get the canned cherries in heavy syrup. Use the 24.7 oz  bottle of Dark Morello Cherries in light syrup, if you can find them. Drain them well. Or you can use fresh*)

Powdered sugar

Preheat oven to 425 degrees. Generously butter the bottom and sides of a large cast iron skillet or baking dish. I love the presentation in the skillet, personally. Combine vanilla, eggs, sugar, milk, and salt in a food processor or blender. Blend for a few seconds until combined and then add the flour and blend until smooth, about 1 minute. (if you don't have a blender, you can just whisk until well combined, the sugar is dissolved, and batter is smooth)

Pour the batter into the skillet. Cover the top evenly with the well-drained cherries. Bake for about 30 minutes or until a toothpick comes out clean and the top is golden brown. Don't be tempted to open the oven during baking or the clafoutis may fall. Serve warm. Dust the top with powdered sugar or a drizzle of heavy cream, etc.   

*Using fresh fruit: Put the butter in the skillet and let it melt. Once it has, add about a pound of  fresh, pitted Bing cherries to the butter and let them cook to soften for about 3 minutes. Sprinkle with 2 tablespoons granulated sugar and stir until the juice thickens into a syrup. Pour the batter over the fruit and bake as directed above.

Pineapple Cocktail Recipes: Pineapple Mint Mojito & Pineapple Cosmopolitan

It's a long holiday weekend and there's lots to do! Start the weekend out right by relaxing with one of these delicious pineapple cocktails, perfect for the end of summer. Try a refreshing and light Pineapple Mojito with rum, pineapple, and mint. Or if you're in the mood for a Cosmo with a sweet spin, try my Pineapple Cosmopolitan. Either way, have a great holiday weekend!

PINEAPPLE MINT MOJITOS

Makes 6-8 depending on serving size

1 cup pineapple juice

1 bunch fresh mint leaves- no stems

½ cup sugar or use mint simple syrup to taste, recipe below

2 limes, sliced

1 cup white rum

1 cup club soda

Ice

*Splash Malibu Pineapple Rum, optional

*Sugar cane sticks, optional

Put the sugar, lime, and mint leaves into a pitcher or divide into serving glasses. Use a wooden spoon or a muddler to crush the mint, sugar, and lime together. Add the ice and top off with the pineapple juice, white rum, and club soda. Stir with a sugar cane stick if you can find it and garnish with pineapple wedge. 

Note: I added a splash of Malibu Pineapple Rum to mine and it was even better! It is too sweet to make the whole drink but a splash kicks the flavor up a notch.

For more mint flavor in your Mojito, use my MINT SIMPLE SYRUP

PINEAPPLE COSMOPOLITAN

FYI: You can make your own pineapple vodka or buy one like Skyy or Van Gogh Pineapple. It takes at least two days up to two weeks to infuse the vodka.

Makes 6

2 cups chopped fresh pineapple

2 cups vodka

1 cup cranberry juice

1 tablespoon fresh lime juice

Ice

Lime slices for garnish

For the pineapple vodka: To infuse the vodka with pineapple flavor, put the pineapple in the vodka and let sit for at least two days in the fridge. A week is best.

Strain the vodka into a pitcher, discarding the fruit. Add the cranberry and lime juices and the crushed ice and stir well. Strain into chilled martini glasses and serve garnished with lime slices.

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DIY Taco Bar: Classic Margarita & Pomegranate Margarita Recipes for a Crowd

When you are planning for a crowd, think about serving the drinks in a big dispenser. This certainly makes entertaining easier. No bartender duties for anyone! I will make up large containers of my party beverages beforehand and put them in the freezer to get them slushy... this cuts down on the need for as much ice and the drinks don't become so diluted.

For our DIY Taco Bar, we paired the menu with two different drink options. A Classic Margarita and a Pomegranate Margarita. Here are the recipes for a few or a lot!

CLASSIC MARGARITA

Makes one cocktail

In a cocktail shaker with ice, combine…

1.5 ounces tequila (use any good quality tequila, I prefer blanco or white instead of anjeo, reposado or other)

1.5 ounces fresh squeezed lime juice

1 ounce orange liqueur (Grand Marnier)

½ teaspoon agave nectar (or you can use 1 teaspoon. Confectioner’s sugar)

*To make into Pomegranate Margaritas, add 1 ounce Pama Liqueur and reduce the orange liqueur to a splash. Add a splash of club soda to make it really fresh and light.

Shake until well chilled. Pour in a glass rimmed with kosher salt.

FOR A CROWD: 20 people

In a large dispenser or pitcher, mix together

4 cups tequila

4 cups fresh squeezed lime juice

2 ½ cups orange liqueur

¼ cup agave nectar (or ¼ cup Confectioner’s sugar)

3-5 cups club soda or to your taste to lighten a bit if you like; the melting ice will also dilute slightly

Ice

To make into Pomegranate Margaritas, add 2 cups Pama Liqueur and reduce the orange liqueur to ½ cup. Lighten with a little club soda, if desired.

Note: A good quality tequila is important because this drink is all about the tequila. I always add the ice at the last moment before guests arrive. The melting ice will slightly dilute the drinks or you can add the club soda to your taste to also dilute them slightly if the party will be going on for hours.

Get the recipes for SLOW ROASTED CHIPOTLE PORK, TEQUILA LIME TUNA, AND OUR PINEAPPLE TOMATO SALSA!

DIY Taco Bar: Tequila Lime Tuna with Pineapple Tomato Salsa Recipes

When building a taco bar, it is important to carefully consider the flavor of everything you offer;  the flavors need to work well together. My Tequila Lime Tuna and Pineapple Tomato Salsa work well with Slow Roasted Chiptle Pork because the flavor profile is similar: the tuna and salsa have a little kick from jalapeno peppers... and chipotles, used in the rub for the pork, are smoked jalapeno peppers... so these recipes work really well together! Add corn and flour tortillas and typical taco condiments: pico de gallo, peppers, cheeses, diced tomatoes, black beans, etc. Your guests will love this easy to make, easy to serve menu and you can have fun at your own party!

TEQUILA LIME TUNA

Four ½ steaks will make approximately 20 tacos….

1/2 cup tequila* Use a white or blanco tequila- I like Casa Noble!

1 cup freshly squeezed lime juice (5 to 6 limes)

1/2 cup freshly squeezed orange juice (2 oranges)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)

1 tablespoon minced fresh garlic (3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4- 1” thick tuna steaks… any tuna steaks will work as will Mahi, Mahi, Salmon, or any other dense fish that will flake nicely when grilled.

 Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the tuna. Refrigerate up to 2 hours.

Heat a grill pan and brush with oil to prevent the sticking. Remove the tuna from the marinade, sprinkle with salt and pepper, and grill for about 4 minutes and turn. Cook for another 3-4 minutes, until just cooked through. The tuna should be cooked until slightly pink in the center. It’s best to have it cooked medium, not too rare since you want the tuna to flake easily. Remove from the grill and let set for 5 minutes. Use tongs to shred the tuna for the tacos.

PINEAPPLE TOMATO SALSA

Makes 1 Quart

3 cups fresh pineapple, diced very small

1 large ripe red tomato, seeded and diced very small                       

1 Tbsp. fresh minced garlic

3 Tbsp. fresh chopped cilantro                                                                                   

¼ cup lime juice                                                                                                         

½ cup red onion, diced very small                                                                 

3 Tbsp. olive oil                                                                                              

Salt to taste

1 Tbsp. jalapeno pepper, seeded and minced very small

Combine all ingredients. Taste and add more jalapeno pepper if you like a spicy hot salsa. This has medium heat. Perfect condiment with fish, pork, and chicken.

Let come to room temperature before serving time.

GET THE RECIPE FOR OUR SLOW ROASTED CHIPOTLE PORK

CLASSIC AND POMEGRANATE MARGARITAS

Make a DIY Taco Bar: Slow Roasted Chipotle Pork Recipe

One of my favorite ways to entertain is to set up a DIY station or interactive bar. One of my favorites is a DIY Taco Bar. You can dress it down or make it upscale- that all depends on your budget and your crowd.  My DIY taco bar with Slow Roasted Chipotle Pork or Tequila Lime Tuna for the filling is soooo good! Add our Pineapple Tomato Salsa for the perfect fresh topping. For the taco bar, set up a big basket of chips. Use two kinds if you can find them or get some from your favorite restaurant. Then add salsa, queso dip, guacamole, pico de gallo, sliced jalapenos, lettuce, and cheeses for the condiments. I like to warm the tortillas in a damp kitchen towel in the microwave. Or put them into the oven; wrap in foil with a damp paper towel inside to steam them slightly. If you can find corn tortillas or get them from a favorite restaurant, use those! I really prefer the taste and texture of the homemade corn tortillas.

Slow-Roasted Chipotle Pork

 1 ½ tablespoons kosher salt

1 ½  tablespoons chipotle powder  **

1 pork shoulder roast (Boston Butt) about 3-1/2 -4 pounds

2 dozen small corn tortillas***

2 limes, cut into wedges

1/4 cup minced fresh cilantro

In a small bowl, mix together kosher salt and chipotle powder and rub in into the pork, being sure to cover the entire surface of the meat with the mixture.  Put the pork in heavy covered cooker, Dutch oven, or roasting pan and place the covered roaster in the oven, and turn the heat to 275 degrees.  Cook until the port falls apart when you press it with the back of a fork—3-1/2 to 4 hours.  Remove it from the oven and let it rest covered for 15 minutes.  

Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft (or do them in the microwave).  Wrap them in a towel and place in a basket.  Transfer the pork to a large serving platter and use tongs or two forks to shred into chunks.  Add the lime wedges to the platter, place the cilantro in a small serving bowl and serve immediately, with the warm tortillas on the side.

To fill the tortillas, double them up so they don’t tear apart; place one on top of another on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top and fold in half.

 ** McCormick brand chipotle powder is what I use.  If you can’t find the powder, look for the whole dried chilies and grind them.  If you can’t find that, use the canned chipotles in adobo sauce and puree them in a blender.

 *** Get fresh, homemade tortillas at a favorite restaurant! Cheaper and better!

GET THE RECIPES FOR THIS PARTY

PINEAPPLE TOMATO SALSA WITH TEQUILA LIME TUNA

CLASSIC AND POMEGRANATE MARGARITAS