Home Cooking

Looking for advice in modifying Bittman's Clementine Clafoutis

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 6

Looking for advice in modifying Bittman's Clementine Clafoutis

bite bite | Mar 7, 2008 11:39 AM

Was intrigued by Bittman's recipe for Clementine Clafoutis from the moment I read the title. However, my brother who tried it reported back that the clementines came out quite bitter -- which was not in line with how I imagined (more of a creamy, yummy, orangey deal) it so put aside.

Came back to mind after a screwed up attempt at Nigella Lawson's Clementine Cake (forgot to add the six eggs -- ahhh!). But did get me wondering if there might be a way of incorporating clementines into clafoutis more the way Ms. Lawson does in her cake recipe. ie -- boiling clementines first for two hours -- blitzing the whole fruit minus seeds w/a bit of sugar and cointreau and using this as the fruit base...

Does this make sense? Any other suggestions?

Here's a link to Bittman's original recipe...

http://www.thestar.com/living/article...

Want to stay up to date with this post?

Recommended From Chowhound