12.12.16
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.
When it comes to a clafoutis, I’d be hard up to put it in the “dessert only” section, to me it is much more a breakfast than anything. It’s eggy and flan-like. It’s so fast to make, this is a PERFECT Christmas morning breakfast, so you’re not slaving away in the kitchen while the rest of your loved ones drink mimosa’s and watch A Christmas Story. So few ingredients, no mixer needed, throw it together, bake it, and enjoy it warm as it comes out of the oven. It’ll deflate quickly, so don’t feel like you did anything wrong. It’s still happy to see you.
And the tartness of the cranberries is balanced out by the orange zest, and therefore more of a refreshing breakfast, then a cloyingly sweet one.
A plateful of this and a cup of coffee? You’re speaking my language.
Mini skirts are obviously a given when it’s warm. They’re a way to wear as little clothes as possible in the heat without being in your underwear. But what if you don’t want to buy a whole new wardrobe for the winter? Take your mini skirt, put some tights on under it, and prep it up with a button down and a fitted sweater. This sweater is quickly becoming a staple in my winter rotation. I was excited that it was on sale, but after putting it on, I really enjoyed the cut. It’s cozy without being oversized, and I love me some navy.
These shoes have been a favorite for a while of mine. They’re comfy yet have a heel (WHAAAA?). I wear them almost anytime tights are involved.
So don’t be scurrrrred! Take that mini-skirt out of storage, it doesn’t have to wait until May to see the light of day again!
Wear It:
Uniqlo White Button Down / H&M Navy Cableknit Sweater (similar) / Ruche Grey Mini Skirt / Korks Black Wedges (their recent model)
Cranberry Clafoutis
Ingredients
- 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
Instructions
- 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!
P.S.
*this batter will not be totally smooth, it can almost look curdled. It’s fine.
Adapted from Epicurious
