Monday, December 26, 2011

Dutch Baby for Christmas Breakfast

Matt and I had a very quiet, laid-back Christmas this year.  We are usually with Matt's family for Christmas, but Matt's brother went on a cruise with his wife's family for Christmas, so we celebrated with their side of the family one week early.  My family gets together to celebrate Christmas in January, since everyone is married with kids and in-laws it's just easier and less stressful this way.  So, this Christmas we slept in, watched a couple movies, got some stuff done around the house, and I cooked and baked!  I'm starting to feel better as far as the nausea goes (the Strep throat that turned into a cold is another story), so it was a Christmas present to myself AND Matt that I was able to spend a lot of time in the kitchen making the day special even though it doesn't really seem like Christmas.  It was probably a good thing we stayed put this year, because my throat started hurting again today and I need to kick this bug out of my system already!

I started the day by making a big Dutch baby, then made chocolate crinkle cookies, and for dinner we had prime rib roast with thyme potatoes and green beans with glazed shallots in lemon-dill butter (I'll share the dinner recipes later).  It's been a really long time since I had a Dutch baby.  I used to live near an Original Pancake House, and their Dutch babies are mouth-watering.  I've never attempted to make one before, but thought it would be a treat, so I ventured out Christmas Eve to buy a cast iron skillet. On the first try, the Dutch baby didn't rise like it's supposed to, but we ate it anyway while I did some research on what to do differently.  After reading through several other recipes and some reviews I came up with a recipe for breakfast round #2, and we think it was a success.  I found the key was making sure the eggs and milk are at room temperature.  If you don't have time for them to sit out and come to room temp (like myself), you can warm up the milk in the microwave for about 20 seconds and let the eggs sit in some warm water for about 5 minutes.  I used nutmeg in the first Dutch baby, and left it out for the second...it was good both ways. 
What You Need:
  • 2 Tablespoons butter
  • 4 large eggs (at room temperature)
  • 1/2 cup milk (at room temperature)
  • 1/4 teaspoon vanilla
  • 1 pinch salt
  • 1 pinch nutmeg (optional)
  • 1/2 cup flour (sifted)
  • 1 lemon
  • Powdered sugar
What You Do:
  1. Place 12-inch cast iron skillet in oven and preheat oven to 425 degrees F. 
  2. While oven is heating, beat eggs until light and slightly frothy
  3. Mix in milk, vanilla, salt, nutmeg (if desired).
  4. Slowly mix in sifted flour until well combined.
  5. When oven is up to temperature, remove skillet and melt butter so it completely covers the bottom of skillet.
  6. Pour batter into skillet and place skillet in the oven, bake for 25 minutes or until edges puff up over edge of skillet and are golden brown. 
  7. While Dutch baby cooks, slice lemon into wedges for serving.  Serves 2.
I cut the Dutch baby into four sections to make it easier to eat and served with butter, lemon juice, and powdered sugar.  It's also good with some maple syrup.
Merry Christmas!

Pregnancy Points:
  • I'm 13 weeks today!
  • I have now replaced my shampoo, conditioner, body wash, and hand soap.  Much better :) I've found that I can tolerate fruity smells just fine.
  • I bought new prenatal vitamins.  They're soft gels, don't smell or taste, go down much easier, and don't upset my tummy.  YAY!
  • Nausea is starting to improve.
  • So far, I haven't gained any weight, but now that I'm able to eat again I'm sure that's going to change.
  • I'm so looking forward to the day I feel Baby B moving around!

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