{"id":323,"date":"2015-12-02T01:46:05","date_gmt":"2015-12-02T01:46:05","guid":{"rendered":"http:\/\/www.backroadswineries.com\/blog\/?p=323"},"modified":"2015-12-02T01:46:05","modified_gmt":"2015-12-02T01:46:05","slug":"clafoutis-christmas-breakfast","status":"publish","type":"post","link":"https:\/\/www.backroadswineries.com\/blog\/2015\/12\/02\/clafoutis-christmas-breakfast\/","title":{"rendered":"Clafoutis for Christmas Breakfast"},"content":{"rendered":"
by Susan Evans – Shadow Run Vineyard<\/a><\/h5>\n

 <\/p>\n

Clafoutis – a Christmas morning tradition at Shadow Run Vineyards<\/h2>\n

We all have a favorite holiday meal.\u00a0 Perhaps it is an annual luncheon with friends, a brunch with neighbors, a special dinner with candles, crystal and Grandmother\u2019s china or a scrumptious breakfast on Christmas morning.\u00a0 And while many families prepare traditional dishes that are repeated every holiday season, we enjoy experimenting with at least one new recipe each year.\u00a0 And because we are winemakers, we are always curious about, \u201cwhat wine will pair with this dish?\u201d<\/p>\n

A favorite dish for Christmas breakfast is Clafoutis, a classic French dessert typically baked with fresh cherries.\u00a0 Clafoutis is easy to prepare, not too sweet, and is just custardy-eggy enough to make a luscious breakfast dish. Our French neighbor has taught us that any fruit in season (except apples which won\u2019t cook through) can be used to top Clafoutis.\u00a0 In summer we use fresh peaches and at Christmas we substitute fresh pears for the cherries.\u00a0 We drizzle the baked Clafoutis with a touch of our late harvest viognier, Jess<\/a><\/strong><\/em>, and serve with a dollop of cold whipped cream.\u00a0 Because Jess has the classic viognier flavors of peach, apricot and pear, it pairs beautifully with this traditional French dish. Enjoy Clafoutis warm from the oven with a glass of chilled Jess.<\/p>\n

\"Clafoutis<\/a><\/p>\n

<\/h3>\n

Clafoutis<\/h3>\n

Ingredients: \u00a0\u00a0<\/strong><\/p>\n

1 cup whole milk<\/p>\n

3 eggs<\/p>\n

\u00bd cup sugar<\/p>\n

1 tsp vanilla<\/p>\n

2 tbsp melted butter<\/p>\n

\u00bd cup flour<\/p>\n

1 \u2013 2 pears, peeled, cored and thinly sliced<\/p>\n

2 tbsp sliced almonds (optional)<\/p>\n

2 tbsp Jess for drizzling<\/p>\n

Preheat oven to 475 degrees.\u00a0 Whisk together the milk, eggs, sugar, vanilla and melted butter.\u00a0 Mix the flour into the batter last, and whisk until smooth.\u00a0 Pour batter into a 9 inch pie pan.\u00a0 Arrange pear slices on top of the batter. \u00a0Sprinkle with sliced almonds, if using.
\nBake 25 minutes
\nDrizzle 2 tbsp of Jess over the finished Clafoutis<\/p>\n

Serve with whipped cream and a chilled glass of Jess.\u00a0 Heaven!<\/p>\n","protected":false},"excerpt":{"rendered":"

by Susan Evans – Shadow Run Vineyard   Clafoutis – a Christmas morning tradition at Shadow Run Vineyards We all have a favorite holiday meal.\u00a0 Perhaps it is an annual luncheon with friends, a brunch with neighbors, a special dinner with candles, crystal and Grandmother\u2019s china or a scrumptious breakfast on Christmas morning.\u00a0 And while […]<\/p>\n","protected":false},"author":2,"featured_media":324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8,10],"tags":[28,42,43,106,125],"class_list":["post-323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-2","category-recipes-2","category-wine","tag-breakfast","tag-christmas","tag-clafoutis","tag-shadow-run-vineyard","tag-viognier"],"_links":{"self":[{"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/posts\/323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/comments?post=323"}],"version-history":[{"count":0,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/posts\/323\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/media\/324"}],"wp:attachment":[{"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/media?parent=323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/categories?post=323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/tags?post=323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}