What’s In Season – November

  • By Kim
  • 5 November, 2013
  • Comments Off

It’s appropriate that we’re thankful in November and celebrate with a feast. There are so many good things in season right now that you can’t help but sample. Pomegranate seeds garnishing salads and roasted brussel sprouts on all the restaurant menus. Butternut squash soups simmering on stoves. Supermarket bakeries stocking sweet potato and pumpkin pies! This is why Fall is my favorite time of year. Here’s a sample of some of the more common things in season around the country right now. Be sure to check your local farmers markets to see what is fresh:

  • Apples
  • Artichokes
  • Beets
  • Broccoli
  • Brussels Sprout
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery
  • Chard
  • Collard greens
  • Cranberries
  • Eggplant
  • Grapes
  • Green Beans
  • Kale
  • Lemon
  • Lettuce
  • Mushrooms
  • Okra
  • Oranges
  • Pears
  • Persimmon
  • Pomegranate
  • Pumpkins
  • Spinach
  • Sweet potatoes
  • Tangerines
  • Turnips
  • Valencia Oranges
  • Winter squash

So I decided that I wanted to post a recipe for apples this month. Apples are probably my favorite fruit, and I never get tired of new ways to eat them. Since Thanksgiving is near, my brain immediate went to gooey, warm apple crisps. YES. Crisps, crumbles, bettys, cobblers, and pandowdys – I’ll take them all. However, one of my favorites is the clafouti, a french batter cake, almost like a bread pudding. Traditionally, the clafouti is made with cherries or pears, but I once tried it with apples and loved it. The cake is thick, sort of like a more flan with flour in it. It’s rich and eggy with cream, yet still puffy. It’s very strange to describe, so you might as well just bake it, cover it with powdered sugar and eat it while still warm.


Apple Clafouti
From Saveur

3 eggs
1 cup milk or heavy cream
8 tbsp. unsalted butter, melted
1 tsp. vanilla extract
2?3 cup all-purpose flour
½ cup sugar
½ tsp. salt

4 tbsp. unsalted butter
4 tart apples, peeled, cored, and sliced
½ cup plus 2 tsp. sugar
2–3 tbsp. brandy
Ground cinnamon

1. For the batter: Preheat oven to 400°. Put milk, eggs, 6 tbsp. of the butter, vanilla, flour, sugar, and salt into a blender, blend until smooth, and set aside. Grease a 10″ pie plate with remaining butter, then set in oven to heat.

2. For the apples: Melt butter in a large skillet over medium-high heat. Add apples, ½ cup of the sugar, and brandy and cook until apples are glazed and warm, about 5 minutes.

3. Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar and a little cinnamon over batter and bake until clafouti is golden and set in the center, 25–30 minutes. Drizzle with warmed reserved apple juices.

Image of fresh apples by: MJM, Flickr
Image of clafouti by: Paul Baron, Flickr

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