• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Cookbook
  • Media
  • Recipe Index
    • Recipes by Category
    • Cultural Recipe Index
  • Podcast
  • Contact
  • The Little Ferraro Kitchen
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

  • The Weeknight Mediterranean Kitchen: Cookbook Cover Reveal

    It's here...it's...well, almost here!  Let me introduce you to.....my cookbook! (Scroll down for event dates…

  • 9 Perfectly Passover Friendly Recipes

    Follow my blog with Bloglovin Happy Passover everyone! About a week ago some of my…

  • Fruit Rose Tart with Rose Whipped Cream
    Fruit Rose Tart with Rose Whipped Cream + Cookbook is HERE + Giveaway!

    We are finally HERE!! Happy pub date (as they say in the biz) to my…

  • 11 Delicioso Cinco de Mayo Recipes

    Happy May 1st! We are a few days away from one of my fav "food"…

  • Top Recipes and Reflections of 2011

    Culinarily speaking (is that a word?) 2011 has been an interesting year of creativity, talent…

Home » Easy Peach Berry Clafoutis and Cookbook Updates

Easy Peach Berry Clafoutis and Cookbook Updates

by Samantha · 8 Comments

Jump to Recipe Print Recipe

Well I am still cooking. And cooking…and all week I’ve been cooking. The recipe creating is the fun part, but now that I have over 50 recipes roughly written in a notebook, I am dreading going through my scratchy writing and deciphering what the heck I wrote. Save me, will you?

If you know me, you know I don’t do well sitting down for hours at a time. And Lord knows, I can’t be home doing that either. I get distracted so easily..oh, Hula needs a walk, or maybe she wants a treat. Maybe I want a treat? Oh a bird. You get it.

But honestly..it’s been fun and I am so blessed and lucky to be in a position with a supportive system around me cooking in my now updated kitchen. Pinch me, no wait..don’t.

Peach Berry Clafoutis

Other than writing and testing Mediterranean recipes (which I hope you guys are excited about as much as me), I’ve been working hard on my summer body. (Good thing I’m writing this on the last days of summer..ha!) Peach berry clafoutis is what managed to sneak in the oven last week and I’m not sorry about it.

I think it was the day I was testing stuffed tomatoes, chicken kabobs  and everything with feta, when I was craving for summer produce. And I mean craving. I wanted something sweet, bright and calling for summer, yet easy because after testing 5-6 recipes, I was in a ‘throw it all in one bowl and done’ kind of a mood.

I found a really simple base recipe on Epicurious which did just that. I added a Sammy-twist as my hubby says with fresh local summer fruit, vanilla and loads of orange zest. Popped it in the oven and dessert was served. And breakfast, and a snack before dinner.

Peach Berry Clafoutis

Aren’t the colors of the orange peach with the deep blueberries just stunning? It is  such a winning combination.

Also, if you are interested, I am still sending out recipes to be tested. If you’d like to test one of my recipes for the book, send me an email!

Peach Berry Clafoutis
Print Recipe
0 from 0 votes

Easy Peach Berry Clafoutis and Cookbook Updates

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 4 -6 servings
Author: Samantha Ferraro

Ingredients

  • 1 cup whole milk
  • Zest of 1 orange
  • 3 eggs
  • 1/2 cup sugar
  • 1 tsp vanilla extract or vanilla paste
  • 2 tbsp butter melted
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 2 peaches sliced into 1/2 inch pieces
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 325 Fahrenheit.
  • In a large bowl, whisk together the milk, orange zest, eggs, sugar, vanilla and melted butter until everything is well combined.
  • Then add the flour, cinnamon and salt and whisk together well. It should look like pancake batter.
  • Pour the batter into a medium oven safe dish or cast iron and scatter fruit all over the top. Some will sink and some will stay at the top.
  • Bake for 35-38 minutes until the clafoutis is puffed and lightly golden brown.

Notes

Recipe adapted from Epicurious

Save

Share
Pin58
Tweet
Email
62Shares

This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Baking, Breakfast, Desserts, French Recipes, Vegetarian Tagged With: blueberry, peach

Weeknight Mediterranean Shopping List

Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

Previous Post: « Big…HUGE Announcement!
Next Post: Linguini Puttanesca with Beaujolais Wine »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Maggie says

    April 19, 2018 at 5:36 am

    I found this on Pinterest. I found a similar recipe in a magazine, but it was 8 servings- to many for just two people! I think I will try your recipe! I am meal planning suppers for the month of May.

    Reply
    • Samantha says

      April 19, 2018 at 10:25 am

      Hi Maggie! It is so so easy! I would even suggest putting the mixture in a muffin tin for smaller portions!

      Reply
  2. Toni says

    July 9, 2018 at 9:01 am

    I’m looking for something different for a family reunion this week, but it would have to be able to travel for about 3 hours in a car with us, inside the cooler. Do you think that this would do well under those circumstances? It looks delish and perfect for a serve-yourself dessert table

    Reply
    • Samantha says

      July 9, 2018 at 9:07 am

      Hi Toni! Ok, thats a tricky one. I have made this and kept leftovers in fridge and it was fine, so I suggest making ahead of time and making sure its cold enough in the cooler, since there is dairy and eggs in it. Or, and just a suggestion…premake batter and add fruit and bake at the destination (if that’s possible). But I think making a head is just fine as long as you keep it cold enough.

      Reply
  3. Nancy Martinez says

    August 29, 2019 at 8:50 pm

    I followed the recipe to the T. It was far too runny, not enough flour for it to set. I wasted beautiful fruit. So sad.

    Reply
    • Samantha says

      September 6, 2019 at 6:37 pm

      Hi nancy..I’m so sorry that did not work out for you. Thanks for sharing the feedback and I hope you are still able to enjoy the seasons fruit. This recipe was adapted from Epicurious with wonderful results. I wonder if your fruit was extra juicy??

      Reply
  4. Sheila says

    July 3, 2020 at 9:29 am

    Eager to try this…… did you grease or butter the pan? And, what happens if you only have fat-free milk? Thank you???

    Reply
    • Samantha says

      July 5, 2020 at 9:33 am

      Hi Sheila! Greasing the dish would definitely not hurt and I have not tried with non-fat milk but I can assume it wouldn’t be as “creamy” or “rich”.

      Reply

Primary Sidebar

Hi, I’m Samantha!

I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

Read More

Order My Cookbook!

The Weeknight Mediterranean Kitchen

Buy This Book Online
Buy from Amazon
Buy from Amazon Kindle
Buy from Barnes and Noble
Buy from IndieBound
The Weeknight Mediterranean Kitchen
Buy now!

Weeknight Mediterranean Shopping List

Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

The Little Ferraro Kitchen
*Chicken Saltimbocca with Speck and Herbes de Prov *Chicken Saltimbocca with Speck and Herbes de Provence*⁠
⁠
Boy oh boy, do I have a weeknight chicken recipe for you!⁠
⁠
My version of saltimbocca takes a bit of French inspiration and in my (humble) opinion, has bolder flavors!. ⁠
⁠
Pounded chicken cutlets are seasoned with aromatic herbes de Provence and layered with basil and smoky speck, seared and finished in a light white wine sauce.⁠
⁠
Saltimbocca translates to 'jump in the mouth', which is exactly what these flavors will do. ⁠
⁠
**Recipe is live on the site, head to the link in my bio and click on the photo for the recipe!**⁠
⁠
⁠
⁠
*Homemade Preserved Lemons*⁠ ⁠ New on the site *Homemade Preserved Lemons*⁠
⁠
New on the site, is a step by step guide on making your own homemade preserved lemons with some recipe inspiration and tips.⁠
⁠
There is nothing like the aroma of preserved lemons. Citrusy, bright and floral.⁠
⁠
You just need two ingredients and about two weeks time. Then chop or slice up to use in so many things, such as tagine or preserved lemon compound butter for fish.  How good does that sound?⁠
⁠
How would you use preserved lemons?⁠
⁠
(For the recipe + tips, head to the link in my bio and click on the photo!)
*Herb and Citrus Roasted Salmon*⁠ ⁠ Oh hello t *Herb and Citrus Roasted Salmon*⁠
⁠
Oh hello there citrus season! Sure, you could take winters sunshine and bake it into a cake or curd, but there is something about citrus + salmon that never goes out of style. ⁠
⁠
Wild salmon filets are packed with a fresh herb "crust" and poached in a bright white wine lemon and olive oil marinade. ⁠
⁠
I've made this recipe with so many different variations...different herbs or with blood orange would be fantastic! ⁠
⁠
What would you make this citrus season?⁠
.⁠
.⁠
(For the citrus salmon recipe, head to the link in my bio and click on the photo!)⁠
⁠
*Braised Short Ribs with Red Wine*⁠ ⁠ What is *Braised Short Ribs with Red Wine*⁠
⁠
What is your favorite method of cooking? If I was left to one, it would be braised. ⁠
⁠
A good hard sear, then low and slow (preferably in red wine) for hours until the tough muscle fibers are forced to break down, soften and literally melt in your mouth. ⁠
⁠
A few herbs, some aromatics and then just let the braise do the rest of the work. ⁠
.⁠
.⁠
.⁠
(Head to the link in my bio and click on the photo to get this classic recipe!)
*Four Ingredient Lemon Herb Couscous*⁠ ⁠ Today *Four Ingredient Lemon Herb Couscous*⁠
⁠
Today, we're chatting about "back pocket recipes" as I'd like to call it. ⁠
⁠
Recipes that we all should know and can whip out at a moments notice. A few of mine are: creamy polenta, a bomb roast chicken and classic spaghetti and meatballs. ⁠
⁠
The other day, I shared my chicken tagine recipe and this simple lemon herb couscous would the perfect companion to those bold flavors. ⁠
⁠
What are you "back pocket recipes?"⁠
.⁠
.⁠
(Head to the link in my bio and click on the photo for the recipe, but really...just remember the 1:1.25 ratio and you're set!)
* Turkish Lentil Soup with Mint and Lemon*⁠ ⁠ * Turkish Lentil Soup with Mint and Lemon*⁠
⁠
When I think of Mediterranean cuisine, one of the first recipes that pops in my head is this robust lentil soup. ⁠
⁠
We were first introduced to this lentil soup in Istanbul and since, I have bright it to my  cooking classes, my site and in my book because everyone needs to experience how fantastic Turkish lentil soup is.⁠
⁠
Vegan and full of hearty grains such as rice, quinoa and lentils and flavored with smokey paprika and finished with fresh mint and bright lemon. This is what Mediterranean cooking is all about...bold, fresh flavors!⁠
.⁠
.⁠
.⁠
For the full recipe, head to the link in my bio and click on the photo!
*Weeknight Chicken Tagine with Preserved Lemons an *Weeknight Chicken Tagine with Preserved Lemons and Olives*⁠
⁠
When someone asked me why I don't have more Moroccan recipes on my site and in my book, well, they were right. It's not a cuisine I grew up with, yet a lot of the flavors are very similar. ⁠
⁠
I took inspiration from the classic flavors of tagine and gave my own twist on it. ⁠
⁠
Chicken is marinated in an intense spice rub with saffron, preserved lemon and spices before being seared for that crispy chicken skin. Then simmer along with aromatics, sweet and tart apricots, buttery olives and more preserved lemon. ⁠
⁠
Have you made chicken tagine? What is your twist on it?⁠
.⁠
.⁠
(For the full recipe, head to the link in my bio and click on the photo!)

Copyright © 2021 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved · Privacy Policy