Category Archives: fruit

Gluten Free Strawberry Clafoutis

This dish is most likely pronounced Claw-flew-tee. I’m not sure but the pronunciation does not actually affect the taste. If you’re really into it, go watch Julie and Julia and see if it is uttered during the film. This is a recipe made famous by Julia Child. I found this a gluten-free version on Gluten free girl. I have, however, adapted it to suit the needs of the situation, and the current state of the fridge. Read on brave ones.

2 cups fresh cut strawberries
½ tsp cinnamon
2 TBs agave
1 cup vanilla rice milk
1/2 cup agave
3 eggs
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
2/3 cups rice flour

Preheat the oven to 90 C (325 F).

Chop up those  strawberries into little chunks and toss with the cinnamon and agave in a good sized bowl. You can add other spices if you want but I thought that the cinnamon did the job.

Throw in the soy milk, 1/2 cup of the agave, eggs, vanilla, salt, and rice flour into a blender and whip those puppies up! When they become a slightly thick-ish batter you know you’re got it. Incidentally if your batter doesn’t thicken, well, add a modicum of rice flour, bit by bit, until it does.

Pour a thin layer of batter onto the bottom of deep pie pan. Bake it at 90 C until the layer doesn’t jiggle like a Savannah debutante’s heaving bosom when you shake the pie pan, about 10 minutes. (for the batter not the debutante…)

Dollop in the agave-d fruit, evenly, over the now slightly hardened layer. Pour in the remaining batter all in amongst the strawberries.

Bake until the top is golden brown and set, about 1 to 1 and 15 minutes. The clafoutis will be puffed up when you pull it from the oven and will deflate like your hopes and dreams. It’s ok kid, we can’t all marry a French supermodel with rock hard abs, a conservatory cello fellowship and a penchant toward the kinky.

Serve warm or room temperature (on the abs of a supermodel, of course).


Potato Plum Dumplings

First of all I want to apologize to Ivana because she sent this to me like a million years ago and now plums are out of season and well, crap. The lovely Ivana is the only Batter Junkie to ever guest blog twice, well with the exception of dear mama. Here is a scrumptious recipe from Croatia filled with potatoey plum goodness. Make sure to make 15 of them because they’ll be going fast. For those of you who are wondering they are kind of different but they are so yummy!

15 seedless plums
3 cups of flour
3 large potatoes
1 egg
1 Tbsp of butter
1/2 tsp salt
1 tsp of baking powder
sugar for the plums

How to do it:
Cook the potatoes with their peel. After they are done, let them cool a bit and remove their peel. In one bowl sift flour, add potatoes, egg, baking powder, salt and butter. Mix together and make fine dough. In case the dough falls apart a bit, you can add a bit of milk.
Roll out the dough and cut into small 15 pieces.
Make sure the plums are pitted. If you fail to do this your dumplings could be a little too crunchy. Fill the plums with sugar and put them on each piece of dough. Fold the dough around the plums to make little balls. Put the balls into heating salty water and cook them until they come to the surface.
In a baking tray, mix a lot of vegetable oil and breadcrumbs. Roll each ball into this and put them in an oven for 10 minutes (200′).
Serve them warm with sugar or sour cream.
Dobar tekThanks Ivana

Goat Cheese and Pear Salad with Fig vinaigrette

In the spirit of getting healthy, here is a tasty salad recipe. I found this on cooking light, a fantastic little site that helps us all have slightly less weighty meals. Kim and I were yet again pressed for time because of our strict schedule of eating chocolate and watching movies so this was the perfect dish. It is hearty but doesn’t take too long to make.


6 cups mixed salad greens (Romain, arugula whatever strikes your fancy)
1-1/2 cups thinly, sliced, pear (leave the skin on for flavor)
1/4 cup crumbled goat cheese
1/2 cup balsamic vinegar
5 dried figs chopped up
6 Tbsp water
1 Tbsp fresh lemon juice
2 Tbsp minced shallots
1 tsp fresh thyme chopped
2 garlic cloves minced

1 Tbsp extra-virgin olive oil
1/4 tsp salt

Make sure to chop the figs to pieces and cut off their dignity (stems). Then further humiliate them by tossing them in a small saucepan over high heat with balsamic vinegar.  Once the mixture boils, lower heat and simmer until the total amount of liquid is reduced to 1/3 cup, about 5 minutes.

 If you have one, pour your shamed fig mixture into a blender with the water and fresh lemon juice and process until smooth. If you don’t have a blender, man, I don’t know what to tell. Just whisk that puppy up with a fork.

In a bowl pour the blended fig mixture in with shallots, thyme, crushed garlic, olive oil and salt.  Stir it up like your dinner depended on it. Well it does.

Thinly slice your pear, leaving the skin on. We wouldn’t want the pear to feel nude, or would we? 

Place 1 cup of greens on each plate. Now put a little pear and goat cheese hat on each serving and drizzle the vinaigrette like it’s a hot oil message. “Yes you little greens are going to love this. I’m just gonna drizzle this on and then mix it in. Uh! Ju look sooo yummy.” Sorry, sometimes I get carried away and channel my inner Puerto Rican drag queen. He would say something like that. 

Serve and you have a happy table.
I can’t actually tell what expression that is, Kim.


Labels: Salad, main, goat cheese,