Peppered Wild Strawberry Clafouti & Foie Gras Watercress Salad, Truffle & Poppy Seed Vinaigrette

Featured this June at the Milwaukee ChopHouse!

Strawberry Clafouti

• 1/2 tablespoon butter.


• 8 Ea Wild\Fresh strawberries.


• 1/2 Cup Strawberry Puree.


• 2 teaspoons cornstarch.


• 3 eggs .


• 1 cup milk .


• 2/3 cup flour .


• 1/4 cup granulated sugar.


• 1 1/2 teaspoons vanilla .


• 1/4 teaspoon salt.


• As Needed Powdered sugar

 

Truffle Poppy Seed Dressing

• 3/4 c. plus 2 tbsp. unsweetened orange juice


• 2 3/4 tsp. cornstarch


• 1 tsp. vegetable oil


• 2 tsp. honey


• Dash of ground cardamom


• 1/2 tsp. poppy seeds

 

Strawberry Clafouti Preparation

1. Preheat oven to 350°. Coat a a 2-qt. Pan. With Butter 

2.Mix the strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.

3. In a blender, mix eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.

4. Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

* Ive also done this recipe with Door County Cherries and it has worked well*