Cherry Clafoutis & Easy Fall Off the Bone Oven-Baked Ribs

Cherry Clafoutis

 Ingredients 

2 cups fresh sweet cherries, pitted*
2 tbsp. blanched slivered almonds
3 large eggs
1/2 cup granulated sugar (can reduce to 1/4 cup)
1 tbsp. brown sugar
1/8 tsp. salt
1/2 cup all-purpose flour
1 cup whole milk or 2%*
3/4 tsp. almond extract
1 1/2 tsp. vanilla extract
Powdered sugar, for dusting 

Directions

Preheat the oven to 350°F. Butter and lightly flour a 9 x 9-inch or 10 x 7-inch baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract.
Pour the batter into the baking dish over the cherries and slivered almonds.
Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil.
When you pull it out of the oven, it will wiggle a bit, which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
When cool, dust the clafoutis with powdered sugar. Enjoy with your favourite ice cream! 

Recipe and photo credit: Simply Recipes
*In Flyer July 24-30, 2022

 

Easy Fall Off the Bone Oven-Baked Ribs 

Ingredients

2 to 2 1/2 lbs. Pork back ribs*
Salt and black pepper 

Sweet & Spicy BBQ Sauce

1 tbsp. olive oil
1/2 cup finely diced onion
3 tbsp. finely chopped garlic
1/2 tsp. ground cumin
1/2 cup ketchup*
1 tbsp. hot chili sauce
2 tbsp. light brown sugar
1 tbsp. apple cider vinegar
Salt and ground pepper, to taste 

Directions

Heat oven to 275° Fahrenheit (135C). Season both sides of the ribs with a generous amount of salt and pepper. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. Cover the pan tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 1/2 to 3 1/2 hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat. Add the onions, garlic and cook until soft and translucent, 9 minutes. Stir in the cumin and cook for an additional 30 seconds. Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.) Or Caramelize on the BBQ. Enjoy with your favourite sides dish! 

Recipe and photo credit: Inspired Taste
*In Flyer July 24-30, 2022

 

Annah Kassen