Ingredient: salt

Caramel Apple Upside Down Cake

As promised on Instagram here is the recipe for that delicious Caramel Apple Upside Down Cake. I used store bought Caramel Sauce (Mrs. Richardsons). You can easily make your own. Here is a quick recipe:

1 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup whole milk, and 1 tsp. vanilla

Stirring constantly bring all ingredients to a boil and cook until thickened, about 2 minutes. Remove from heat and stir in vanilla. You can use right away or store in an airtight jar in refrigerator.

On another note can you do me a favor? I am trying to get a book deal and need to up my Instagram followers. If you aren’t already following me, will you please go to @diaryofalostchef on Instagram and give me a follow?  I really appreciate it. As soon as I have my book deal I will give away books to the first ten of you that follow me.

THANK YOU!!!!

 

 

Caramel Apple Upside Down Cake
Print Recipe
This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.
Caramel Apple Upside Down Cake
Print Recipe
This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.
Ingredients
Servings:
Instructions
  1. Preheat oven to 320° Melt the 2 Tbsp. butter in caramel sauce and remove from heat. Pour caramel sauce into a 9" non-stick cake pan. Arrange apples on top of caramel in circles and in center.
  2. In a large, bowl beat the 1/2 cup butter with both sugars, until light and fluffy. Beat in eggs one at a time. Add sour cream and vanilla and continue beating until just smooth.
  3. In a medium bowl whisk together flour, baking soda, baking powder and salt together. Alternating with buttermilk, add dry ingredients to butter mixture. Start and end with dry ingredients.
  4. Pour cake batter over apples in cake pan and smooth out. Bake for 35 - 40 minutes, until tester is almost clean. Cool in pan for 10 minutes then invert onto plate. This would be great served warm with vanilla ice cream or room temperature with whipped cream.
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Double Chocolate Brown Sugar Babka

Double Chocolate Brown Sugar Babka
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Servings
2 loaves
Servings
2 loaves
Double Chocolate Brown Sugar Babka
Print Recipe
Servings
2 loaves
Servings
2 loaves
Ingredients
Dough
Filling
Streusel Topping
Servings: loaves
Instructions
  1. Pour yeast into warmed (110°) milk, let sit for 5-10 minutes until foamy. Meanwhile cream together butter and sugar until fluffy. Beat in vanilla and egg yolks, until well blended. Whisk together flour and salt.
  2. Give the yeast mixture a quick stir and pour into egg mixture. Slowly start adding flour/salt mixture into yeast/egg mixture until dough starts to form. I reserve about 1/4 cup of the flour mix. You want the dough to be soft.
  3. Use some of the reserved flour and turn soft dough out onto floured board. Knead slightly and add flour if necessary. Place kneaded dough in a lightly oiled bowl and cover tightly with plastic wrap. Let rise for at least an hour until doubled in size.
Filling
  1. While dough is rising you can make your fillings and streusel. Melt together dark chocolate and oil. Set aside. I like to make the milk chocolate filling in a food processor. Make sure your butter is very cold. Pulse milk chocolate and butter in processor until small pea-sized pieces. Put back in refrigerator until ready to use.
Streusel
  1. Using the same processor, pulse together brown sugar, flour, and cold butter. It should be very crumbly. Put in refrigerator until ready to use.
Putting it All Together
  1. Cut a piece of parchment to a little bigger than 14"x18". Place it on cutting board and lightly flour it. Roll out your dough almost to the edges, in a rectangle.
  2. Using a pastry brush, spread the melted dark chocolate all over the dough, edge to edge. Then sprinkle the milk chocolate all over the dough. Try to get edge to edge here too.
  3. Using the parchment paper as a guide, start rolling the dough on the long side. Press as you go to keep the roll tight. pinch the ends closed and wrap in parchment. Place in refrigerator for 5 minutes to firm up. While dough is refrigerator line bottom of 2 loaf pans (9X5) with parchment paper, then spray whole pan with non-stick spray.
  4. Take roll out of refrigerator and remove from paper. Cut in half. Take each half and, making sure the seam side is down, cut the rolls in half length wise, leaving one end in tact. Essentially you are "opening" them.
  5. With cut sides up, start twisting pieces over each other, keep the open side up. Tuck other end under and place in loaf pans. Cover loosely with plastic wrap and let rise another hour. You should have 2 twisted loaves.
  6. Preheat oven to 350°. Whisk together reserved egg white and 2 Tbs. milk. Once dough has risen, brush tops with egg wash and gently press streusel topping into dough.
  7. Bake for 20-25 minutes. Here's the trick, if it looks just slightly golden brown but not quite done, it's ok. It will continue to cook in pan and you DON'T want to overcook it or It will be dry.
  8. Let cool in pan for 10 minutes then turn out onto rack. You can serve it warm or it is certainly good at room temperature.
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CAKE!!!

CAKE!!!!

I’ve been making it, decorating it, giving it away and eating it. So much so that I almost forgot to write about it.

Seriously, I have this great calendar that tells me what “DAY” it is each day. Apparently, July 20th was Cake Day. As I have mentioned, a lot, I love cake. So why wouldn’t I bake and write about it? The 10thAnniversary of the Hadassah group I belong to and my daughter’s best friend’s birthday also happened to be around that date, so I baked the fabulous chocolate cake written about in April 2017 and I made a wonderful Carrot Cake.

Let me tell you, Carrot Cake comes with a lot of opinions. Do you used nuts? What kind of nuts? Do you do a cream cheese frosting, and do you put butter in yours? In my house you would NEVER put fruit in something baked. In other homes you might add pineapple chunks to your carrot cake. All this to say that even though I happen to love my recipe, make it your own.

Mine is “original” after years of adapting all the family recipes and magazine recipes I’ve tried. I used to buy the pre-shredded carrots, and they work fine. Now I like to make a really fine shred in my own processor. I like the taste of fresh carrot, but I don’t want a big piece to wander into my bite of cake. I do put a stick of butter in my frosting.  I think it adds a richness. If you want to add nuts, I’d go with pecans.  Walnuts are also a good addition, but almonds might be nice too.

See what I’m doing here? My recipe is a great base. If you make it as is, you will love it. But make it your own and start a new tradition. Most of all ENJOY!!!!


Carrot Cake
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Servings
12
Servings
12
Carrot Cake
Print Recipe
Servings
12
Servings
12
Ingredients
Cake
Cream Cheese Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°. Prepare 3 9" round pans with butter and flour
  2. In a large bowl whisk together flour, sugar, baking soda, cinnamon and salt.
  3. Add eggs and canola oil, use a hand mixer and blend until just combined.
  4. Add carrots. This is where you can add nuts or fruit.
  5. Pour into prepared pans and bake for 30-40 minutes, until tester comes out just clean. Do not over bake.
  6. Let cool in pans for 5 minutes then cool completely before frosting.
Cream Cheese Frosting
  1. Using the paddle attachment of a stand up mixer, blend cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar until combined. be sure to re-mix after scraping down sides.
  2. When cakes are completely cool, frost generously. I made white chocolate curls to decorate, you can also buy them.
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Red Velvet Redux

Growth comes in so many forms and even when you are not looking. Recently, I overheard women talking about red velvet cake, at the farmer’s market. Okay let’s be honest, I was totally eavesdropping. Anyway, one of them was looking for beets because she wanted to make an authentic, old-fashioned red velvet cake.  I said that my recipe was the best (with food coloring) and we started laughing. She asked for my recipe and I quickly said, “It’s on my blog.”.

I was inspired to make my red velvet cake too. I was in the grocery store and wanted to just confirm that I had all the ingredients. I pulled up my blog, on my phone. Wait, what? All the ingredients are carefully listed and then no directions. Ugh! This was one of my first posts with a new recipe template, and I was learning how to input everything. How many of you came here and couldn’t figure out what the heck I was thinking?

So, in the interest of accuracy, I am reposting the red-velvet cake recipe. I’ve included, in the side notes, for making it with beets, instead of food coloring. In this day and age, it is super important to make the healthy choices that feel good for you and your family.  I hope you enjoy this recipe!


Red Velvet Redux
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Red Velvet Redux
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Ingredients
Cake
Cream Cheese Frosting
Servings:
Instructions
For Cake
  1. Preheat oven to 350°. Prepare 2 or 3 cake pans with butter, flour and parchment paper.
  2. Beat shortening, until fluffy. Gradually add sugar, then eggs. Stir in food coloring and vanilla.
  3. Combine flour, salt, and cocoa powder in medium bowl. In another bowl combine buttermilk, vinegar and baking soda. Don't be alarmed, it will bubble.
  4. Alternating with buttermilk mixture, add flour mixture to shortening mixture. Beat Well for 2 minutes on medium speed.
  5. Pour into prepared cake [ans and bake for 25 minutes or until tester comes out, almost, clean.
Cream Cheese Frosting
  1. Beat all ingredients together until fluffy. It is easier to spread while still soft. Refrigerate before serving
Recipe Notes

Okay stay with me here this can get a little complicated. Using the ingredient changes noted, on the side, prepare as follows.:

1- Combine beet puree, buttermilk, vinegar, lemon juice and vanilla in food processor, until smooth.

2- Beat together, until fluffy, shortening and butter. Then add eggs, one at a time.

3- Sift dry ingredients together.

4- Alternating with beet mixture, fold flour mixture into butter mixture until all ingredients are well blended.

5- Pour into prepared pans, as above, and bake at 350° for 20 minutes, until tester comes out, almost, clean.

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ALOHA!

Aloooooha! I am back from my happy place. It really doesn’t matter all the wonderful places that I am able to travel to, Maui, the Valley Isle, will always be my favorite. As you fly in you can see the lush green valleys and black lava peaks, formed from years of volcanic activity. I imagine that I can smell the sweet and salty water filled air and a smile spreads across my face. When I return to Maui, there are specific food rituals that I must do or I feel incomplete.

I usually start with an obligatory shave ice. Each time I am in Maui, I search for the perfect shave ice.  I try to find just the right  incarnation. Shave Ice is exactly what it says it is; a huge block of ice is put in a machine and finely shaved flakes of ice, fall into a cup ready to be adorned with sweet syrup. That is how most mainlanders enjoy it. Hawaiians add vanilla ice cream on the bottom and a drizzle of sweetened condensed cream, on top. This trip I found Tobi’s Shave Ice in Pa’ia. Like other shave ice shacks there is a myriad of syrup flavors and the ice is shaved to perfection. What I love is how they burrow the ice cream in the middle of the shave ice. This is assures that you get a little bite of creaminess with every bit of shave ice. And you can still get the drizzle of condensed cream. I have to say that Tobi’s rocked!

There is also the ritual of Hawaiian Breakfast. I love Hawaiian French Toast. I like it with bananas, macadamia nuts and coconut syrup. I’ve had the pancake version of this but they always seem heavy. There are so many great Hawaiian breakfast items. Things like Portuguese sausage, Spam and Pork Fried Rice with Eggs are traditional. I love macadamia nut sticky buns!

This trip I tried Kihei Caffe’s french toast. They use Portuguese bread; think Kings Hawaiian bread in a loaf. The bread is made with milk, sugar, eggs, honey and lemon zest. It has a sweet flavor and is really light in texture. You can use brioche if you can’t find Portuguese or Hawaiian Bread. The bread is soaked in an egg mixture, like traditional French toast but it is cooked in a sauté pan and then baked. This locks in the creamy texture in the center and a caramelized crunch on top. Once it’s baked slice some fresh or caramelized bananas and some chopped macadamia nuts over the top. I drizzle the toast with a little maple syrup and some coconut syrup. The combination of sweet and salty with just a little bit of crunch is phenomenal! I can smell the coconut syrup and ocean breeze and am ready for breakfast.

I have been going to Maui since 1974. I have witnessed so many changes. While I still long for the quiet uninhabited island that it once was, I love the new food and beverage scene that the growth has brought. Here is a recipe for Hawaiian French Toast that comes close to the one I had at Kihei Caffe. Enjoy!

Hawaiian French Toast
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Servings
4
Servings
4
Hawaiian French Toast
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°
  2. In a large bowl whisk together eggs, milk vanilla, honey and salt. Soak bread slices in egg mixture for 2 minutes each side.
  3. Melt 1 Tbsp. of butter in a large skillet and add half of the soaked bread. Cook for 2-3 minutes on each side until it is just golden brown. Repeat with remaining bread and butter.
  4. Place cooked bread on a baking sheet and cook in preheated oven for 5 minutes.
  5. Serve hot with whatever toppings you like. I like butter, and a mixture of bananas and chopped macadamia nuts with a drizzle of maple and coconut syrups.
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Cake for Breakfast!

Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.

The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.

The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.

I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!

Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.


Really Good Chocolate Cake
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This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Ingredients
Chocolate Cake
Milk Chocolate Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  2. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  3. In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  4. Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  5. Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  6. Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  7. Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  8. Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
Frosting
  1. In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  2. Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  3. Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.
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Panisse – My idea of a healthyish snack!

I don’t think there is a perfect snack that teenagers, foodie husbands and moms trying to cook healthy for their families would agree on. I do think I tried one in France that might suffice; Panisse!

You can find many snacks made with chickpea flour, such as Socca chips and Panisse, in Nice and Southern Italy. They are delicious and are most often served with a healthy sprinkle of fresh ground pepper. They have a crispy exterior and a creamy interior almost like a polenta French fry. I tried these when I was in France and have been searching for a way to serve them ever since.

So now my worlds have finally collided. I’ve been spending all my time working on a fundraising cookbook for an organization I am involved in personally. It is a Jewish Holiday Cookbook and honestly the recipes are knockouts! I will let you know as soon as it is available.

The other piece is my wonderful family. I have a 17 year old that is a senior in high school and having so much fun with her senior activities, a sophomore in high school that is starting her second season of club water polo and a sports fanatic husband that is in the throws of March Madness. “Calgon take me away!” remember that commercial of a frantic mom looking for some relaxation? In all the craziness I was feeding everyone snacks that were quick, easy and quite frankly, not very good, or healthy. So I thought I ‘d give you all the chance to benefit from my haste.

These batons (fancy name for steak fries) are fried, yes I said fried, but the fact they are made with chickpea (garbanzo) flour offsets the fry, in my book. Chickpea flour really packs a punch. It is naturally loaded with protein, high in fiber and gluten free. If you or any family members are vegan or vegetarian this is a nearly perfect food. I fry in a cast iron skillet in about ½” of olive oil so you are not deep-frying. Another justification for “its not so bad” and you get the benefits of cast iron, too. When you taste these you have a nice crispy exterior and creamy interior, almost like a polenta french fry. As I said above, a good sprinkle of pepper is good; you can also try Parmesan or some Marinara sauce, for dipping.

Panisse - My idea of a healthyish snack!
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Servings
40 pieces
Servings
40 pieces
Panisse - My idea of a healthyish snack!
Print Recipe
Servings
40 pieces
Servings
40 pieces
Ingredients
Servings: pieces
Instructions
  1. Lightly oil a square pan.
  2. Heat the broth with oil, garlic and salt in a heavy saucepan. You can use water, I like to use chicken or vegetable broth for building your flavor.
  3. Once the liquid is hot, but not boiling, slowly whisk in the chickpea flour. Whisk over a medium heat until it thickens, about 3 minutes.
  4. Switch to a wooden spoon and continue to cook, stirring constantly, for 10 minutes until batter becomes very thick and it holds its shape.
  5. Scrape dough/batter into oiled pan and let cool.
  6. To fry panisses, unmold solid mix onto cutting board and slice into batons/fries.
  7. In a heavy or cast iron skillet heat 1/4' to 1/2" of olive oil. When the oil is shiny hot, but NOT smoking, fry the panisses, in batches. Do not overcrowd. once the bottoms are nicely browned and crisp turn, carefully, with tongs, cook until you have a deep golden brown color on both sides.
  8. Remove from pan and drain on paper towels or brown paper bag. Sprinkle with a lot of coarse salt and fresh cracked pepper. Dust with grated Parmesan cheese, too. You can serve with marinara sauce for dipping too.
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Cacao Nib & Fennel Encrusted Pork Tenderloin

This is absolutely scrumptious. If you don’t eat pork, beef works really well here, too.

Cacao Nib & Fennel Encrusted Pork Tenderloin
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Cacao Nib & Fennel Encrusted Pork Tenderloin
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425° F.
  2. Using a mortar and pestle or coffee grinder (depending on hoe fine you want the rub) grind the cacao nibs and fennel seeds, together. Add the brown sugar, cocoa powder, salt cinnamon and cayenne powder. Combine thoroughly. The mortar and pestle will give you a coarser rub and a more pungent flavor. A coffee grinder or food processor will give you a finer rub and a more subtle flavor.
  3. Massage the tenderloin with 1 T. of oil and then rub with the cacao mixture until well coated.
  4. In a large skillet, over a medium-high flame, heat the remaining oil. Brown the tenderloin on all sides, turning often.
  5. Transfer to a roasting pan and cook until a meat thermometer reads 145, about 15 minutes. Pork can cook very quickly so check at 10 -12 minutes. Adjust time for beef.
  6. Once at proper temperature, take out, tent with foil and rest for 5 minutes. Slice and serve.
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Valentines Day Chocolates!

It’s almost Valentine’s Day and I know you are still wondering what to do. We all spend a lot of time looking for something new and creative to do. We all want to “keep it fresh”. Well, I’ve been married for almost 20 years and let me tell you it gets hard. I am a devotee of the classics. Let’s do a romantic dinner. That’s not to say we can’t shake things up a little bit. If you or your significant other are certified chocoholics, like me, how about a meal that has chocolate in every single course?

There is so much to love about chocolate but what you need to know here is that it starts out as cacao, which is mouth wincing bitter. Don’t be scared, that gives you control. That bitter cacao nib is a chameleon. Once add sugar, fat and cream, with a little mixing, you can have the sweet Hershey Kiss from your childhood or a complex and award winning delicacy.

In a typical three-course meal, you’ll start with salad. Let’s make milk chocolate vinaigrette. The milk chocolate is an emulsifier that creates a welcome creaminess. Serve the vinaigrette it over greens that included purple radicchio. Radicchio is a little bitter so it cuts the sweetness. Spinach adds necessary balance. To round out the salad add Asian pear for a tart crunch and diced cranberries for their sweet chewy flavor.

The star of the main course is a fennel seed and cacao nib rubbed pork tenderloin. The secret really is the rub. The rub is a blend of cacao nibs, fennel seeds, cinnamon and cayenne with cocoa powder and brown sugar bounces all over your mouth. The recipe calls for grinding the nibs and seeds in a mortar and pestle. The result will be quite coarse. If you’d like a finer texture you can use a coffee grinder or food processor. Remember though, the finer the rub, the less pungent the flavor. Is the rub sweet or spicy? The rub will seal your juices in while cooking so you won’t need any other sauce than the glorious juices as they pour out when sliced.

In keeping with the play on sweet and spicy the pork is served with a charred cauliflower in a picada sauce. Picada is similar to a pesto. This recipe uses; bitter dark chocolate, Marcona almonds, garlic, parsley and a touch of sweet sherry. The cauliflower should be tender, almost creamy, inside and just charred on the outside. There are so many great textures in your mouth.

In moments of humility and mistakes often come our greatest success and sweetness. Dessert comes from one of those moments. I misread a recipe that called for teaspoons of flour and sugar as tablespoons and the result is more like a rich, incredible brownie than cake. It won’t look so pretty when you first turn it out, so decorate with abandon. You can try whatever fresh berries in season. For a more elegant presentation, sift some powdered sugar through a lace doily and add some fresh herbs. I always say if it smells good together it will taste good together so get creative; how about some tarragon or thyme? If you are short on time a dollop of fresh whipped cream will work too.

Here’s the truth, I did not take pictures the last time I made this and don’t want to use stock pictures from the internet. I promise to post pictures as soon as I can. Finally, it appears I can only do one recipe per post so I will send the recipes one after the other.

I wish you and your loved one a very meaningful Valentine’s Day!

Chocolate Balsamic Vinaigrette
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Chocolate Balsamic Vinaigrette
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Ingredients
Servings:
Instructions
  1. Melt chocolate and stir until smooth. Whisk in vinegar, honey, salt and pepper. While whisking continuously, drizzle in oil until thickened and combined.
  2. Divide arugula/spinach among plates. Top with pear, cranberries and drizzle with vinaigrette. Serve immediately.
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Mastering the Art of French Cooking

While I’m am off doing the above, I hope to be posting lots! However, I never wish to leave my devoted followers hanging.  I thought there could be nothing more appropriate than giving you a recipe from Julia’s first cookbook, Mastering the Art of French Cooking. Since it is Fall and apples are abundant I am giving you a variation of a Clafoutis.  Clafoutis is really just a fruit flan and is typically done with cherries.  Her are Julia’s words.:

The clafoutis which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven.  It looks like a tart and is usually eaten warm.

Clafoutis aux Pommes (Apple Flan)
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Servings
6 people
Servings
6 people
Clafoutis aux Pommes (Apple Flan)
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Saute apples gently in hot butter, until browned. Let stand in skillet for 1/2 hour with the brandy, cinnamon and first 1/3 cup sugar.
  2. Blend together the milk, additional 1/3 cup sugar, eggs, vanilla, salt and flour for a full minute until well blended and frothy. It is best in a blender, but a hand mixer will work as well.
  3. Butter a fireproof baking dish. Pour a 1/4 inch layer of the batter in the dish and set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat.
  4. Spread the apple mixture over the batter layer. Pour on the remaining batter and smooth the surface with the back of a spoon.
  5. Place in the middle of an oven preheated to 350 and bake for about an hour. The clafoutis is done when it has puffed and browned and a needle or knife plunged in to its center comes out clean.
  6. Sprinkle the top with powdered sugar just before serving. It is best served warm or hot. It will sink slightly in the center.
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