Dutch Baby

Out of all the items on our menu, this one holds a special place in my heart! Growing up, my mom made a giant Dutch Baby for every family birthday breakfast. We would eagerly wait for the Dutch Baby to come out of the oven, and we would ooh and ah over the puffy edges, and then douse our sections with powdered sugar and maple syrup. To this day, it still doesn't quite feel like a birthday celebration unless this meal is present. :)

RECIPE

By Florence Fabricant

Yield: 3-4 servings

Time: 40 minutes


Ingredients:


3 eggs

1/2 cup flour

1/2 cup milk

1 tablespoon sugar

1/8 teaspoon nutmeg

4 tablespoons butter


Preheat oven to 425 degrees. Combine eggs, flour, milk, sugar and nutmeg in a bowl or blender and mix or blend until batter is smooth.


Place butter in a heavy 10" skillet and place in the oven. As soon as the butter is melted (a little toasty is good, but be careful not to burn it!) add the batter to the pan and return to oven and bake for 20 minutes (or until the pancake is puffed and golden).


Remove pancake from oven, cut into wedges and serve immediately with syrup, jam, powdered sugar, or fruit! Serving this dish quickly is KEY as the edges will start to fall as the pancake cools and you will want to show off your masterpiece first. ;)


LEMON CURD:

Recipe by Ina Garten


Ingredients:

3 lemons

1 1/2 cups sugar

1/4 lb. unsalted butter, room temperature

4 eggs

1/2 cup lemon juice (which will be the juice from your 3 lemons)

1/8 teaspoon kosher salt


Using a vegetable peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.


Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.


Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly so that the eggs don't clump and the bottom doesn't scorch. The lemon curd will thicken at about 170 degrees or just below a simmer. Remove from the heat and cool or refrigerate. Curd will continue to thicken as it cools and sets up!


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