Tuesday, March 14, 2017

Dutch Baby Pancake with Nectarines, Marcona Almonds, Honey Goat Cheese, and Garden Mint

Here's the breakfast/dessert we made with the rest of our ingredients from our trip last week to Aldi, which was suggested by a TCV reader. (Here's the naan pizza we made first.) We had to wait about a week for the nectarines to ripen, but they were great when ready. Somehow the mint really made this dish!

Dutch Baby Pancake with Nectarines, Marcona Almonds, Honey Goat Cheese, and Garden Mint

1 Dutch Baby Pancake (recipe follows)
1 tablespoon unsalted butter
5 medium nectarines (pitted, cut into eighths)
1 teaspoon vanilla
1 tablespoon brown sugar
Juice from 1/2 lemon
1/4 teaspoon sea salt
2 ounces soft goat cheese (We used honey-flavored goat cheese that was fantastic.)
1/3 cup chopped marcona almonds
2 sprigs mint (from our garden)
1 teaspoon cinnamon
honey (to finish)

Make the Dutch Baby Pancake according to the recipe below. While it's cooking, prepare the nectarine filling on the stovetop. Into a 12-inch skillet over medium-high heat, add the butter and nectarines. Cook for 3 minutes until the nectarines are lightly caramelized. Reduce heat to low, and then add the vanilla, brown sugar, lemon juice, and salt. Cook for a 3 minutes until syrupy. Remove from the heat and set aside until ready to assemble. 

Assemble the dish by distributing the cooked nectarines and their juice over the middle of the Dutch Baby Pancake.   Crumble the goat cheese over the nectarines and sprinkle the top with the chopped almonds. Finish with a few mint leaves, a dusting of cinnamon, and a drizzle of honey. (Makes 4 servings.) 

Dutch Baby Pancake

2 large eggs
1/2 cup flour 
1/2 cup whole milk
1 teaspoon sugar
1/4 teaspoon salt
pinch of nutmeg
2 tablespoons unsalted butter

Preheat oven to 425 degrees. Into the cup of your blender or in a large mixing bowl, combine the eggs, flour, milk, sugar, salt, and nutmeg until well incorporated. (Don't worry too much about overworking the batter. It'll be okay.) 

Place a 10-12 inch frying pan into the oven with the butter. Once the butter melts, remove the pan from the oven using an oven mitt, pour the batter into the pan, and return the pan to the oven for 15 minutes or until golden brown. You'll be amazed to watch the thin batter start to climb the sides of the pan to form a bowl-like shape. Remove from the oven and fill with the nectarine filling. (Makes 4 servings.)

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