Tuesday, December 11, 2012

dutch baby with lemon curd

Well, it's another overcast, dreary day. What is up with the weather here?? Yesterday, it was nearly 60 degrees! Ugh. It's mid December. I want to see my breath. I want snow, gosh darn it! Last year, I was living in Savannah (I was home for Christmas break -- and we didn't get snow!), so needless to say, I did not see snow at all last year. NONE. I am missing out. I want WINTER. Even though I hate being cold. I still want winter. It's just so unnatural for it to be so warm here this time of the year -- didn't I move back from Savannah?? I suppose it isn't so unnatural for it to be so cloudy and overcast. But still. Some sunshine would be nice.

So, in place of sunshine, how about a dutch baby and some cheery lemon curd? So. Good. A dutch baby is sort of a cross between a pancake and a popover. It's also known as a German pancake (there's your fact of the day!) It's light and fluffy and delicious. Good for breakfast, lunch, dinner and dessert! (Okay, maybe not dinner, but I've definitely eaten it for breakfast and lunch, and it would make a tasty dessert as well, especially with some chocolate hazelnut cream. Ooh, and maybe topped with some whipped cream! Okay, I'll stop now.)

So, without any further ado, here's the recipe! Enjoy!

dutch baby with lemon curd
gluten free, soy free
dutch baby adapted from Gourmet 
lemon curd from Bon Appetit

// ingredients

for the dutch baby 
3 large eggs, room temperature
2/3 cup milk, room temperature
2/3 cup rice flour
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/4 cup of soy free Earth Balance spread 

for the lemon curd
1 1/3 cups sugar
3/4 cup of soy free Earth Balance spread
2/3 cup fresh lemon juice
1 tablespoon lemon zest
1/8 teaspoon salt
5 large eggs, beaten

// directions  
for the dutch baby: Place a 10-inch cast iron skillet on middle rack of oven and preheat oven to 450°F. Beat eggs with an electric mixer at high speed until nice and pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until the batter is smooth, about a minute. The batter will be pretty thin. Take the skillet out of the oven and add the butter, swirling to coat the skillet. Pour the batter into the skillet and return to the oven. Bake until puffed, golden-brown, and delicious looking -- about 18 to 25 minutes. Serve straight from the oven -- sprinkle some powdered sugar on top and serve with lemon curd!

Note: If you make the batter ahead of time and leave it in the refrigerator overnight, it is extra delicious.

for the lemon curd: Combine first five ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about two minutes. Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.

Note: You can also totally buy store-bought lemon curd. Just make sure to read the ingredients to make sure that it is gluten free! Some lemon curds contain flour.

Hope this brightens up your day!

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