Mini Herb Clafoutis

1/4 cup cornstarch
1 1/2 cups milk
2 eggs
2 egg yolks
1 cup heavy whipping cream
1/2 teaspoon salt
2 cups grated Parmesan cheese
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped rosemary
2 tablespoons fresh chopped sage

Heat oven to 450°F. Grease muffin pans. Whisk cornstarch and milk together till smooth. Whisk in eggs and yolks. Gradually whisk in cream and salt. Evenly divide cheese and herbs among prepared muffin cups. Spoon 2 tablespoonfuls of egg mixture into cups.

Bake 15-18 minutes till puffed and golden. Cool in pans on racks 20 minutes. Carefully run paring knife around rims of muffins cups and carefully lift clafoutis out.

I made these in mini muffin cups and they obviously took less than 2 tablespoons egg mixture to fill them. I ended up with quite a bit of egg mixture leftover, but the cheese mixture fit perfectly into 24 mini muffin cups.

I’m not sure why these are called clafoutis and not quiches. Clafoutis typically have cherries and are a dessert. Maybe because they are usually crustless and quiches usually  have crusts… Eh. Regardless, even though these had far too much sage for my taste (using dry powdered sage instead of fresh and I mis-estimated) they went over very well.

Rosemary Lemon Sandwich Cookies

1 cup softened butter
3/4 cup sugar
2 teaspoons fresh snipped rosemary
2 teaspoons shredded lemon peel
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 cup lemon curd
1/2 cup mascarpone cheese
1 tablespoon powdered sugar

Heat oven to 400°F. Line baking sheets with parchment paper. Beat butter 30 seconds on medium. Add sugar, rosemary, peel, baking powder and salt. Add vanilla. Beat in as much flour as possible. Stir in remaining flour. Shape dough into 1 inch balls. Place 2 inches apart on prepared baking sheets. With bottom of glass dipped in sugar, flatten to 1/2 inch thick.

Bake 8 minutes till bottoms are lightly browned. Cool 1 minutes on sheet before removing to rack to cool completely. 
Filling
Combine lemon curd and cheese. Spread on flat side of half of cookies. Top with remaining cookies, flat sides towards filling. Sprinkle with powdered sugar. Store in refrigerator.

I was already serving lemon curd so I skipped making them sandwich cookies and frosted them with the following:

3 tablespoons softened butter
4 1/2 teaspoons lemon juice
1 1/2 cups powdered sugar
2 drops yellow food coloring

Cream together butter and juice. Gradually add sugar. Tint if desired.

This entry was posted on Monday, August 6th, 2012 at 8:38 am and is filed under Food Glorious Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.