Peach Clafoutis

It’s peach season is here in Virginia and one of my favorite things to do with them is make peach clafoutis (kla-foo-tee), a custardy French dessert. Clafoutis is traditionally made with cherries (like I made here), but other stone fruits can be used, and I’ve even made a blueberry version (you can check it out here).

This is a pretty straight forward recipe. Start by peeling the peaches. There are 2 ways to do this, 1) The old fashioned way (cut “x” in bottom of each peach, blanch in boiling water for 30-60 seconds, cool in ice water bath, make a huge mess, blah-blah,blah…), or 2) You can do it the easy way by using a serrated peeler (here or here). So much easier if you ask me.

Once the peach skins have been removed, cut each peach in half, remove the pit, and slice the peaches into wedges.  Place the peaches in dishes that have been buttered (I used cazuela dishes), then pour the custard filling on top and bake. Super simple.

Can you smell these beauties? Mmmm, I love summer produce!

I like the serve clafoutis at room temperature with a dusting of powdered sugar on top. Enjoy!

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• serrated peeler https://amzn.to/3aCzBSZ or https://amzn.to/34geSDk

• 4.5-inch creme brûlée dishes https://amzn.to/2QaOAd6

• 4.5-inch cazuela dishes https://amzn.to/3uLS8YU

• personal blender https://amzn.to/3l3xHQa

• immersion blender https://amzn.to/2CKwonQ

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Peach Clafoutis

makes 6 individual servings (4.5-inch creme brûlée or cazuela dishes)

Printable Recipe

Ingredients

• 3 large peaches, peeled and cut into wedges

• 2 large eggs

• 1 cup whole milk (or half and half)

• 1/2 cup granulated sugar

• 1/2 cup all purpose flour

• 1/4 teaspoon pure almond extract

• 1 teaspoon pure vanilla extract

• pinch of fine salt

• optional: confectioner's sugar for dusting

Directions

1. Preheat oven to 350F.

2. Butter six 4.5-inch round creme brûlée dishes; place on a rimmed sheet pan.

3. Divide peach wedges among dishes

4. Combine the remaining ingredients in a blender or food processor until completely combined (a beverage blender or immersion blender work well too).

5. Pour batter over peaches.

6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.

7. Remove from oven and cool to room temperature.

8. Garnish with whipped cream, creme fraiche, and/or a dusting of confectioner’s sugar.

Chicken Shawarma

Chicken Shawarma may sound like an exotic dish, but it’s actually quite easy to prepare, and it’s extremely delicious. The only thing you need to know up front is that the chicken should marinate in the fridge for about 24 hours before grilling.

Feel free to meal-prep by freezing uncooked chicken thighs in the marinade, then thaw for a day in the fridge before grilling. This recipe can easily be doubled to feed a crowd.

The marinade (recipe below) is very easy to make. Just combine fresh lemon juice, olive oil, minced garlic, salt, smoked paprika, turmeric, cumin, and a touch of brown sugar.

After marinading for 24 hours, remove the chicken from the marinade and discard any remaining marinade. Ok, it’s time to grill the chicken. I can’t wait!!

Grill the chicken over hight heat for 5-7 minutes per side, or until the internal temperature of the chicken reaches 160F, then remove the chicken, cover and rest until the internal temperature reaches 165F.

Slice the chicken into thin strips, being careful not to eat it all in the process.

Now it’s time to assemble our delicious chicken shawarma sandwiches. You can use a variety of pitas or flatbreads, either prepared or homemade. Today I made delicious, warm, flatbreads in less than an hour - you can check out the recipe with how-to pics here.

I like to start with a layer of crisp lettuce, then add thinly sliced cucumbers and bell peppers. Just about anything goes so use any fresh veggies you like.

Now add the thinly sliced chicken and drizzle liberally with tzatziki sauce. Yum!

Wrap it up and enjoy!

Items used to make this recipe:

(affiliate links)

• My favorite razor-sharp knife https://amzn.to/2QHBsfO

• grilling tongs https://amzn.to/3Jnkj4G

• ground turmeric https://amzn.to/3gCixxK

• instant read thermometer https://amzn.to/2Z7laSr

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Chicken Shawarma

makes 3 pounds

Printable Recipe

Ingredients

Marinade:

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons olive oil

• 1 tablespoon freshly minced garlic

• 1 1/2 teaspoon brown sugar

• 1 teaspoon smoked paprika

• 3/4 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon fine salt

Additional Ingredients:

• 3 pounds boneless, skinless chicken thighs

• fresh vegetables (I used lettuce, cucumbers, red bell peppers)

• Tzatziki sauce

• pitas or flatbreads (my easy flatbread recipe)

Directions

1. Combine the ingredients for the marinade together and place in a gallon-size freezer bag.

2. Place the chicken thighs in the freezer bag and seal, removing as much air as possible from the bag; massage the bag to evenly distribute the marinade.

3. Place the sealed bag on a tray (to catch any drips) and refrigerate, turning the bag several times over the next 24 hours.

4. After 24 hours, remove chicken from bag and discard remaining marinade.

5. Grill chicken over high heat for 5-7 minutes per side, or until an internal temperature of 160F is reached.

6. Remove chicken from grill and rest until internal temperature reaches 165F; slice thinly before serving.

Notes

• Recipe doubles well to feed a crowd.

• You can meal-prep by freezing uncooked thighs in the marinade, then thaw in the fridge for 24 hours before grilling.

adapted from The Queen’s Cabinet