What a fun recipe. I found miniature cast iron skillets at Fred Meyer's store for 20% off (7.99 each) and could not pass them up. I halved the recipe, ending up with exactly 4 single servings.
The plums available at my local produce stand are HUGE. I bought 4 red plums but only used 1 1/2. The fruit is perfectly ripe, juicy and has the best flavor.
I was able to fit all 4 skillets on one large burner which I thought was pretty cute. I should have cut the plums narrower because the tops of the fruit stuck out of the batter. I also used sweetened creme fraiche for topping and the final consensus was thumbs-up. Delicious!
Thank you Michelle for hosting Sweet Melissa Sundays this week; great recipe selection!
While baking the plum clafoutis, I decided today was the day to try baking sweet potato French fries. I am NOT a sweet potato or yam fan. Several weeks ago, I tried my first sweet potato French fry, thinking bad thoughts, and was pleasantly surprised. I loved them! In fact, I was a total piggy and ate more then Larry. I know, he was shocked too. Last week, I bought 4 sweet potatoes, set to bake my own, and wasn't quite sure how to approach them. I assumed just like any other potato.
Sweet potatoes are drier and olive oil really does not coat the fries very well; meaning the diced garlic and sea salt did not stick overly well. I coated the fries fresh out of the oven with ground black pepper and basil. They were killer good! Guess who ate over half of them?
Sweet Potato Fries with Minced Garlic and Seasonings Plus Garlic Mayonnaise Dip
3 sweet potatoes, cut into French fries about 1-inch thick
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon dried basil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
2 clove garlic, minced
1 1/2 tablespoon lemon juice
Preheat the oven to 400 degrees F.
Place the sweet potato "fries" on a silicon mat or foil-lined baking sheet and toss with the olive oil and minced garlic. Bake until golden, about 30 to 35 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl to season fries fresh out of the oven. In another small bowl combine the dip: mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise along side.
Here is my other pride and joy: Cinnamon Apple Cookie Swirls. This is truly a Fall cookie. You simmer diced apples with cinnamon red hot candies and a little sugar for 2 to 2 1/2 hours; stirring every so often. You could also throw this in the crock pot for a couple of hours. The idea is to cook all the liquid out, ending with a thick apple filling.
Cinnamon Apple Cookie Swirls
1 cup sugar
1 cup brown sugar
1 cup shortening
4 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
6 apples, chopped fine
3/4 cup sugar
2/3 cup cinnamon candies
Mix apples, sugar, and cinnamon candies in a pot over medium low heat. You want to simmer until the apple filling is very thick. This process will take about 2 to 2 1/2 hours. Check and stir periodically. When thickened, set aside to cool.
When filling is cool, mixture together the cookie dough. Start by creaming the shortening in the mixer. Add sugars gradually and blend until smooth. Add egg, flour,baking soda, salt and vanilla. Roll out to 1/4-1/2 inch thick.
Spread apple filling on dough. Roll up dough with filling like jelly roll. Chill for several hours.
Slice 1/4-inch thick slices. Place on greased baking sheet or silicon mat on baking sheet. Bake at 350 degrees F for 8-10 minutes. Let cool on sheet for 5 minutes before removing to a cooling rack.