Cherry-Almond Clafoutis by Belinda Leong of b.Patisserie. (Christina Holmes)

6 Bay Area Lady Chefs Share Their Holiday Faves

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The halls are decked, the tree is trimmed, but the hardest part of hosting remains: You're going to have to cook something!

Set your holiday party apart from the rest by taking a recipe or two from some of the leading ladies of the Bay Area's culinary scene. Here, some of our top women chefs share their holiday favorites with a global spin—think Mexican-inspired stews and Scandinavian sweets.


Belinda Leong, b.Patisserie

(Courtesy of b.Patisserie)

"I like to cook and entertain for my friends and family. My go-to dish is pretty much anything braised or stewed....short ribs, beef, pork... all of it. Dessert is always important, too." -Belinda Leong, pastry chef and owner of b.Patisserie.

Head to the Pacific Heights pastry mecca in the days before Christmas for a flaky croissant or one of their specialty pastries. Or, endeavor to make your own, following Belinda's take on one of her favorite French desserts.

Belinda's Cherry-Almond Clafoutis

  • 1 cup granulated sugar, plus more for dusting
  • 5 large eggs
  • 1/2 vanilla bean, split, seeds scraped
  • 3/4 cup all-purpose flour, sifted
  • 3/4 cup plus 2 tablespoons almond flour or almond meal
  • 1 teaspoon kosher salt
  • 1 cup whole milk
  • 1 cup heavy cream
  • 12 ounces sweet cherries, pitted
  • Confectioners' sugar, for dusting
  • Sweetened whipped cream, for serving
  1. Preheat the oven to 350. Butter a 10-inch round gratin dish and dust with granulated sugar.

  2. In a large bowl, whisk the 1 cup of granulated sugar with the eggs and vanilla seeds.

  3. Whisk in the all-purpose flour, almond flour and salt until just incorporated.

  4. Add the milk and cream and whisk until light and very smooth, 3 minutes.

  5. Pour into the prepared gratin dish and arrange the cherries on top.

  6. Bake for 35 to 40 minutes, until the clafoutis is set. Let cool.

  7. Dust with confectioners' sugar and serve with whipped cream.

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