Tuesday, January 03, 2012
I made the basic Dutch Baby, an egg and flour pancake, a year or two ago. I saw two recipes for Dutch Babies plus in our Sunday paper, so Amigo and I hit the kitchen during break and made them for brunch. We made the orange-cranberry variation; the ham and cheese option looks good, too.
Dutch Baby with Cranberry Orange Syrup
1 cup milk
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup orange marmalade
1/4 cup dried cranberries
2 Tablespoons butter
1 Tablespoon sugar
Preheat oven to 425 degrees. I don't always preheat; this time, it's important.
Whisk milk, eggs, vanilla, and salt in a medium bowl. Vigorously whick in flour until smooth. Bring marmalade, cranberries, and 1/4 cup water to a simmer over medium heat. Continue to simmer to the consistency of light syrup. Cover; keep warm.
Meanwhile, back at the ranch, heat butter in a heavy bottom 10 inch skillet (cast iron suggested; I used my stainless steel). Heat until light golden brown. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, about 15 minutes. Without removing pan from oven, sprinkle with sugar. Turn oven to broil; broil until very puffy and golden brown, a few minutes longer.
Serve immediately from the skillet, drizzled with orange-cranberry sauce.
This recipe serves four. Amigo and I had our share and had extra left over. Next time I make this, it'll be on a weekend when we have at least three people at home for brunch. Or maybe I'll cut the recipe in half.
The cheddar & ham option uses the same basic Dutch Baby (eggs, milk, flour, salt, butter) and then adds 1/2 cup green onions and 1/2 cup diced ham to the melted butter. When the onions are soft and the ham heated through, add the egg/milk mixture to the pan and continue.
After 15 minutes in the oven, sprinkle with 1/2 cup shredded cheddar cheese. Continue with broiler as above.
Sound good? I thought so. Enjoy!