Now if THAT's not something for everyone, I don't know what is. :)
I made a Dutch Baby for breakfast this morning, and I can tell it's going to be one of those things I whip up on a moment's notice from henceforth when I want a decadent breakfast. It was fabulous. Completely fabulous. Because I love you all, I'll give you the how-to under the cut.
Cast of characters: Sugar, four 3 eggs (room temperature), cinnamon, milk, an orange, vanilla, salt and butter.
(My mom's husband, Tom, made that bowl. Isn't it pretty? As an aside, I never know what to call Tom. He's definitely one of my boys' 3 grandfathers, but stepfather seems a little presumptuous, since they got married a month before we did. More often than not, what comes out is "Mom's Tom, or Papa Tom. But I completely adore him, so he's my Tom, too. *nods* That's what I'll call him on the journal. "My Tom.")
- 1/3 cup sugar
- 2 teaspoon grated orange zest
- 3 large eggs at room temperature 30 minutes (run then under warm water if you’re in a hurry)
- 2/3 cup whole milk at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into pieces
Put skillet on middle rack of oven and preheat oven to 450°F. I really love cast iron. It's so versatile and sturdy, and I wish i had more of it. :)
This is my new favorite kitchen tool. It's a microplaner. If you like to cook, you NEED one of these. It's perfect for zesting, for making fluffy little piles of parmesan cheese, or to mince garlic. It's a multipurpose, fantabulous and perfect in every way.
It zested this Orange like nobody's business. Look at the poor thing, sitting there, denuded of all its zest. That's just embarrassing, is what it is. Naked fruit. *cough* When you zest, make sure you only get the very top layer, and none of the pith, or the white part of the peel, cause the pith is NASTY, bitter and awful tasting. Believe me, kiddos. Learn from my mistakes.
Stir together sugar and zest in a small bowl.
Dear heavens above, do I have plans for Orange Sugar in my future. I see a million and one things I can do with it. It's beautifully fragrant, a pretty color, and just seems fancy. Super fancy. Kinda like me. *flips hair*.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
I didn't have a picture of this because I was talking to Nolan and my MIL on the phone, IMing with Celeste and trying to put together a photoblog. I failed a step. *sigh*
Add butter to hot skillet and melt, swirling to coat.
Add batter. This smelled GREAT.
Immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
This was 18 minutes. It looked like it was going to escape the pan, and when I mentioned this too Celeste, she relplied, "You'll be fine."
I guess I've been a little excitable lately.
This thing is really pretty, in it's own way, and it's sort of a cross between a popover and a pancake. It's definitely different, and would be good served with syrup or butter and jam.
Not that it needs more butter. Cause it really doesn't.
Serve immediately, topped with orange sugar. (It's also good an hour later, after you take your car in to get the flats fixed, FYI.)
I had mine with vanilla yogurt, blueberries, blackberries and raspberries, and I don't mind telling you that it was freaking fantastic. The orange sugar put it over the top.
And this picture's for Mom and maureen. My purple butterfly bush is awfully pretty right now.
After you make one of those for yourself, you must watch this. I've never seen anything quite like it. You have to make it through their weird potato salad song, but about :50 second mark, it gets eye-opening.
And I won thedg_ldws 6th round this week! I'm into the semifinals. Wish me luck. :)