It's a SNOW DAY, which in this two-teacher house means sleeping in and making something fancy for brunch. Today's fanciness is a Maple Cheddar Dutch Baby, a light, airy oven pancake with a savory flair. We have to give props to the food artisans in Vermont for this one, though. First, we love Grafton Village Maple Smoked Cheddar, which is made right outside of Brattleboro, and we sprinkled this on top as we put the batter into the oven. Not only did that offer a cheddary tang, but it crisped the top of the Dutch baby perfectly. A drizzle of maple syrup made by Amy's cousins at Maplehurst Farm in Greensboro, right when it came out of the oven, heightened the maple flavor.
Maple Cheddar Dutch Baby
slightly adapted from this recipe from The New York Times
(serves 2-4)
Ingredients:
1/2 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs
1/3 cup whole milk
3 tablespoons unsalted butter
1/4 cup shredded Maple Smoked Cheddar cheese
sea salt
Preheat oven to 425F (this is very important!). Whisk together the flour, salt and pepper in a bowl. In another bowl, whisk together the eggs and milk. Whisk the wet and dry ingredients until they are combined. Melt the butter in a 12-inch, preferably cast iron skillet, over medium heat. Let the butter cook until it is brown (2-3 minutes) and swirl it so it coats the whole bottom of the skillet. Pour in the batter and sprinkle the whole thing with the cheese and a pinch of sea salt. Place the skillet in the oven and cook until puffed up and golden brown, about 25 minutes. Serve with real maple syrup. Or Amy will hunt you down and she can not be responsible for what happens after that.
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