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1. Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth.
seedless raspberry jam. For the raspberry frosting: 1 c. (2 sticks) salted butter, at room temperature. 1/3 c. seedless raspberry jam. 1 tbsp. fresh lemon juice. 1 tsp. pure vanilla extract. 5 c ...
In her early career, Clark was a freelance writer for various publications, including the New York Times, and worked in "front of house" jobs at restaurants. [12] In 2007, she began her weekly "A Good Appetite" column at The New York Times, [12] [13] She became a full-time staff writer at the Times in 2012, [11] writing about 65 recipes each year for the newspaper. [12]
Preheat the oven to 350°F. Butter a baking dish or (ideally) an ovenproof cast-iron pot/pan about 10 inches across. Halve and pit the apricots and pack them closely into the bottom of the pan, curved side up, with half the sugar.
1. Preheat the oven to 375°. In a large skillet, melt the butter. Add the apples and cook over moderately high heat, stirring, for 1 minute. Add 1/4 cup of the sugar and cook, stirring, until the apples soften and lightly caramelize, 5 minutes.
Preheat the oven to 350°F. In a large mixing bowl, whisk together the flour, sugar, and salt. Whisk in the melted butter, eggs, egg yolks, cream, yogurt, lemon zest, seeds scraped from the piece of vanilla bean, and 1/4 cup of the chopped hazelnuts.
Cacou, [12] a specialty of Paray-le-Monial, is a dessert similar to clafoutis made with unpitted Bigarreaux cherries. [13] Far Breton is a dessert similar to clafoutis made with prunes. [citation needed] A flan is a similar dish made with a flourless batter. [14] Savoury clafoutis, made with vegetables and without sugar, can also be made. [14]
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