We are delighted to announce that Chef Steve Moghini will be joining Braeside Estate as Le Chef de Cuisine in 2022! Native of Switzerland, Steve is bringing with him over 30 years of international experience in the Culinary field as a Professional Chef and Culinary Educator.
His formal education includes an Applied Degree in Culinary Arts as well as a recent certificate in Food and Nutrition Management. In addition of being a true passionate for creating amazing food experiences and exploring the culinary arts through cultures, Chef Steve has worked in various parts of Switzerland, French Polynesia like Tahiti and Bora Bora, Muskoka and finally settled in our beautiful region of the Kawartha Lakes.
What we love the most about Steve Moghini is his exceptional culinary talent that continues to bloom through his curiosity for excellence and creativity because he is an intuitive artist at heart!
Through his workshops at Braeside Estate, Chef Steve brings a fresh, innovative energy to your culinary experiences which makes learning about cooking techniques, flavour profiles and balanced options just a fun, unique and memorable experience. So stay tuned and come and experience a delicious creative environment where discussions are about the foods we eat, while we cook and share a meal, share our passion for foods and always share a laugh!
Clafoutis was among one of Monet’s favourite deserts. The Braeside Clafoutis recipe is a delicious and easy to make dessert and with our version can be made all year round.
Clafoutis is seasonal baked dessert of French origins using fresh black cherries. The following recipe uses frozen cherries as these are available year round meaning that the dessert is no longer confined to be a seasonal one.
- 600 g Cherries frozen, 1 bag
- 125 g Flour all purpose or pastry
- 150 g Sugar superfine
- 2 Eggs
- 100 ml Milk
- 8 g Vanilla sugar 1 sachet
- 1 tbsp Butter softened, for greasing pie dish
- 1 pinch Salt
Add flour to a medium sized bowl
Add 50 grams of the sugar, the vanilla sugar and a pinch of salt, then stir to combine
Add milk to a small bowl and break the eggs into the milk
Scramble the eggs and milk with a fork until well blended
Add egg and milk mixture to flour and whisk to obtain a smooth pancake like batter
Preheat oven to 180°C
Grease the pie dish with the butter
Place the strained cherries into the pie dish in a single layer
Pour the batter evenly over the cherries
Sprinkle 50 grams of the sugar evenly over the top of the pie
Bake for 45 minutes
Add the remaining 50 grams of the sugar to the sauce pan with the cherry juices
Simmer on low heat until all the sugar is dissolved and he juices have reduced and thickened to a fairly thick syrup (think honey)
Set aside to cool
Drizzle artistically over servings of Clafoutis and serving dish
If cherries are in season, by all means use about 500 grams of fresh cherries with stems removed and pitted, although leaving the pits in is permissible and, according to tradition, even desirable as it is said to enhance the flavours and aromas of the Clafoutis. Alas, in that case serve this dessert with a warning and, please, no cherry pit spitting contests 🙂
In any event, use black cherries if available.
If using fresh cherries you will not have the juices to make the coulis. Of course you can always take a handful of cherries, turn them into a puree with a blender and strain out the juices to make the coulis.
Original recipe courtesy zengourmand.com