Tuesday, 6 July 2010
This fantastic breakfast recipe changed my opinion about cooked apples.
It’s hard to believe, but until I tasted this I’d never enjoyed cooked apples. Not apple pie, not baked apples, not apple crumble. No cooked apple.
But now I’m a changed woman.
Perhaps it’s because dutch babies are baked German pancakes introduced to the US by German immigrants to Pennsylvania, from whom I am a descended.
The strange thing about the Dutch Baby, and about the Pennsylvania Dutch in general is that they are actually Germans, confused by an English corruption of the German word deutsch.
In fact, it just occurred to me while writing this, that my brother and I are the very first generation not to be born in Pennsylvania in a direct line of descendants from a German immigrant who fought for his new country’s freedom in the American War of Independence.
Way to bring an end to some 250 years of tradition!
But back to those delicious apples, they are perfect atop this fluffy pancake that puffs up wonderfully in the oven.
Apple Dutch Baby
Adapted from a recipe on the Williams Sonoma website. Serves 4.
2 apples, peeled, cored & thinly sliced
1 tablespoon butter
1 teaspoon cinnamon
2 tablespoons brown sugar
5 tablespoons butter, chopped
¾ cup all-purpose flour
¾ cup buttermilk
½ teaspoon salt
1 tablespoon sugar
Cream, for serving
1. Adjust the oven rack to the upper third of the oven. Turn on the oven to 200°C.
2. Put the butter in a very large (12-inch) skillet with an ovenproof handle.
3. Set in the oven for 5 minutes to melt the butter completely (okay if it begins to brown).
4. While the butter melts, measure the flour into a large bowl. Add the eggs, milk and salt. Beat until smooth, using a whisk, large spoon or handheld electric mixer.
5. Pour the batter into the hot pan. Return the pan to the oven and bake for 15 to 20 minutes, until the sides are puffed up and dark golden brown.
6. Meanwhile, to make topping, heat butter in a frying pan. Add apples, cinnamon and sugar and sauté for 8 minutes until softened. Set aside but keep warm.
7. Remove from the oven. Loosen the Dutch baby from the sides and bottom of the skillet, then slide it onto a serving plate.
8. Pile the fruit in the centre and sprinkle with powdered sugar.
9. To serve, cut into wedges and serve with thickened cream.
Note: original recipe used regular milk, was served with fresh fruit and maple syrup.
Apples are my theme ingredient for Weekend Herb Blogging.
Originating in Central Asia, the apple has more than 7,500 cultivars and is one of most widely cultivated tree fruits in the world. Heck, isn’t it the reason we’re all out here in the cold instead of kicking it back in the Garden of Eden?
Check out the WHB round-up from host Cinzia at Cindystar.