| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Good, Morning, Texas | 1 | servings | |
INGREDIENTS
| 1/3 | lb | Blanched/ground almonds |
| 1/3 | lb | Butter |
| 1/3 | lb | All-purpose flour |
| 1/3 | lb | Sugar |
| 12 | oz | Fresh cranberries |
| 6 | oz | Fresh blueberries |
| 1 1/2 | c | Heavy cream |
| 6 | tb | Milk |
| 1/4 | ts | Salt |
| 1 1/2 | c | Sugar |
| 9 | tb | Flour |
| 4 | Eggs | |
| 1 | Egg white | |
| 2 | tb | Amaretto |
INSTRUCTIONS
CRUST FILLING Crust: Line 9" cheesecake pan with parchment paper "grease" with butter set aside. Combine above ingredients - spread into pan (can also sprinkle on cake crumbs - if crust doesn't seem substantial)bake for 10-15 mins @ 325 degrees or until lightly golden Filling combine cream, milk, salt sugar & flour in saucepan.. heat over low heat... lightly beat eggs and egg white w/amaretto... gradually whisk eggs into cream mixture Dump berries into crust Pour over completed cream mixture Bake @ 325 degrees for 45 mins GMT RECIPES Executive Chef Louise Lamensdorf, from the much praised Bistro Louise restaurant, showed us how we can get the taste of the Mediterranean from our own kitchen during the holidays. Louise cooked up some Paella Valencia, and her tasty cranberry and blueberry Clafouti for dessert. Aired November 12, 1998 GMT RECIPES http://www.wfaa.com/gmt/index.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Executive Chef Louise Lamensdorf, Bistro Louise Converted by MM_Buster v2.0l.
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