Those two things totally go together right? Well I’m making it so. Welcome to Cranberry Week!!! I’ve decided to spend the whole week focusing on, what I think, is an unsung hero of the berry world. When you think of berry things, people go to strawberries (& rhubarb), or blackberries, or blueberries, but when do cranberry first come to mind?? I feel like it’s way down on the list, and I don’t know why! They’re so delicious and tart, and can be used in so many different delicious baked things. So I’m putting it up on a pedestal and giving you three great ways to use cranberry. They’re all accessible and you will gobble them up and are a great option while they’re in season and all over the place! So stop poking that needle through them to string up on your tree with some popcorn, put them in something tasty, like a clafoutis, which I’m showing you today. Winter can be all about berries….if you want.
Since I think a lot of people associate berries with the warmer months, I’m jumping on the chance to give you some style tips incorporating things worn during the warmer months, and transitioning them into fall and winter. Like how I’m bringing berries into the colder season. This series can basically be called, “And Then I Put Tights On.” But seriously, tights and a sweater, or upping your winter coat game, can bring a ton of pieces from the summer into the winter. So today? Mini Skirts. Being a shorter person, despite the fact I love midi skirts, and own a bunch, they actually don’t really compliment my body type that much. They hit that weird mid-calf area and make me look wider than I am, and a little disporportioned and dumpy, especially when I layer sweaters into the game. Which is why I’m a little obsessed with throwing sweater and tights on with mini skirts! On a shorter stature (or any body type for that matter), they elongate your legs, and don’t make you look like you’re swimming in material. Case and point.
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- 1 cup whole milk
- 2 tbsp unsalted butter, melted
- 3 eggs,
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1/2 cup flour
- 1 1/2 cup cranberries
- zest from one orange
- Preheat oven to 325 and grease a 9-10" baking dish or cast iron skillet
- In a medium bowl, whisk together butter, eggs, sugar, milk and vanilla extract
- Add in flour and zest and whisk until smooth (ish)*
- Pour into baking dish, and sprinkle cranberries into the batter, trying to evenly distribute in the batter
- Bake for 35-40 minutes until puffed up, it should almost look like an egg souffle when finished, and no watery batter should be seen
- Allow to cool slightly, but enjoy warm!
- *this batter will not be totally smooth, it can almost look curdled. It's fine.
Adapted from Epicurious
Adapted from Epicurious
Domestic B(i)atch http://domesticbatch.com/