Strawberry Jam Tart

"In solitude there is healing. Speak to your soul. Listen to your heart. Sometimes in the absence of noise we find the answers." At some point I realized baking was more than a creative outlet for me. It had therapeutic value. Unlike cooking, baking is a little more precise and requires a higher degree of attention to detail. Focusing all of my attention and energies on ensuring dough has the right feel; caramels reach just the right temperature; custard achieves the right consistency; or, ingredients are assembled in the right amounts, momentarily suspends and silences all of life's white noise. The physical and mental energies expended during baking process give my constantly racing mind a different kind of rest. I treasure those brief periods of time when I can get lost in attending to the details of a recipe. Cooking can be a communal process, but baking is more of a personal, private experience. At least it is for me. Which is why you won't find me participating in a holiday cooking baking/exchange day. For all of those seemingly selfish, but not always understood reasons, I savor the time I can bake all alone in my kitchen, soothing my spirit while creating gifts to share with those I love. 

I had been wanting to make this Strawberry Jam Tart for weeks but kept putting it off for a variety of reasons. However, a series of life events in the last week created a sense of baking urgency. With the level of white noise at an almost deafening level, I hoped this tart would provide relief, comfort, and a little joy I so badly wanted. Spoiler Alert: It delivered on all fronts.

The inspiration for this recipe came from Renee Erickson's cookbook 'A Boat, A Whale, and A Walrus'. Having made several of her recipes before, my level of trust in the 'deliciousness' of the yet unmade Strawberry Jam Tart was high. However, I still felt the need to do my usual search to see what other Strawberry Jam Tarts were out there or who else had made this particular recipe before. It turned out, I discovered David Lebovitz published a very similar recipe, one he called an Easy Jam Tart in 2008 (it subsequently was published in his book 'Ready for Dessert'). I also discovered there was one other person claiming to have made Renee's tart before, however, they did and they didn't. After comparing the two recipes, I decided to use the ingredient amounts recommended by Renee but changed the oven baking temperature to somewhere between her recommended 350 degrees (F) and David's recommendation of approximately 375 degrees (F). I settled on 360 degrees (F). 

There were two other significant differences between the recipes. The first had to do with the tart dough. One said the dough could be rolled out, the other suggested it be pressed into the tart pan. (It rolled out beautifully after being chilled for 90 minutes.) The second difference dealt with dividing the dough for the base and top of the tart. One said to divide it equally in half, the other said to make a 2/3 and 1/3 division. (The 2/3-1/3 recommendation intuitively seemed to make the most sense, but photos of the tarts were equally convincing.)

The dough for the tart is essentially a shortbread, however, this one is made with both all-purpose flour and medium ground polenta/cornmeal. The addition of the polenta added flavor and enhanced the texture. I absolutely loved the taste of the baked tart dough.

To make the tart dough, you can use a standing mixer with a paddle attachment or a hand held mixer (you can even use a food processor). The hand held mixer worked so well, I am not sure I would use a standing mixer next time. Both recipes called for the use of almond extract (but only 1/8 of a teaspoon). However, I used vanilla extract instead (increasing the amount to 1/2 teaspoon). If you decide to use almond extract, use only 1/8 teaspoon or you will overwhelm the flavor of the dough.

The tart dough comes together very easily. Once made it is divided, shaped into disks, wrapped in plastic wrap, and refrigerated. Chilling the dough for 90 minutes was long enough for it to be rolled out on a lightly floured surface. If you chill the dough for only 60 minutes, more than likely you will have to press the dough evenly onto the bottom and sides of the pan. Note: Use a 9" tart pan with removal bottom or a 9" inch springform pan for this tart.

After transferring the rolled out dough into the 9" tart pan, press the edges of the dough into the sides of the tart pan. Then put the tart pan in the refrigerator to re-chill and stabilize the dough. You can chill it for up to 30 minutes or for as long as it takes you to roll and cut out shapes for the top of the tart. If your dough cut-outs get soft, transfer them to a piece of parchment paper and chill in the refrigerator for 15-20 minutes or put in the freezer for 10 minutes.

Spread the strawberry jam evenly over the base of the chilled tart dough. Note: Do not spread jam on tart shell before chilling. Arrange your dough cut outs over the top, brush with the egg wash and sprinkle with a coarse sparkling or sanding sugar. The sugar adds a bit of sweetness and crunch to the tart. 

For some reason I thought my carefully cut diamond dough cut outs would retain their shape in the baking process. They didn't. But I wasn't exactly unhappy or disappointed with the results. S instead of making diamond cut outs, you could cut out circles, overlapping them to completely cover the top of the tart or only slightly overlapping them so some of the jam remains exposed. Or you can try it this way. Or for a rustic finish, you can drop pieces of dough over the top. Or you can create your own design. The finishing options are endless.

The tart bakes in a pre-heated 360 degree (F) oven for 25 to 30 minutes or until the top is a beautiful golden brown. Note: My baking time was closer to the 30 minute mark. 

Renee recommended serving the Strawberry Jam Tart warm with some heavy cream poured over it. I served it room temperature without any cream, ice cream, freshly whipped cream, or confectionary sugar. It is so good on its' own it really didn't need anything else. But now you have warm and room temperature serving options. And, oh, that ratio of crust to jam? It is pure tart perfection.

You could serve this Strawberry Jam Tart for breakfast, for dessert, or as a snack. It doesn't just have to be a 'Strawberry' Jam Tart. You could use raspberry jam/preserves, mixed berry jam/preserves, blackberry jam/preserves, or apricot jam/preserves instead. I happen to be partial to Strawberry so it might be awhile before I think of switching out jams in this tart. If you aren't using your own homemade jam/preserves for this tart (lucky you), use a good quality jarred one.

So you might be wondering, did I feel better after spending several hours of solitude in the kitchen making this Strawberry Jam Tart? I did. But I felt even better after serving it to my friends as there wasn't a crumb left behind on their plates! 

Recipe
Strawberry Jam Tart (slight adaptation to Renee Erickson's Strawberry Jam Tart recipe as shared in her cookbook 'A Boat, a Whale, and a Walrus' and influenced by David Lebovitz's Easy Jam Tart recipe from 'Ready for Dessert')
Serves 8

Ingredients
10 Tablespoons unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
2 large eggs, divided
1 large egg yolk
1/2 teaspoon vanilla (or 1/8 teaspoon almond extract)
1 1/2 cups (192 g) all-purpose flour, plus more for rolling out dough
1/2 cup (70 g) medium stone-ground polenta or cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt or sea salt
16 ounces (1 3/4 cups) strawberry preserves or strawberry jam (See notes)
2 Tablespoons sanding or sparkling sugar, demerara sugar, or turbinado sugar

Directions
1. In a standing mixer fitted with a paddle attachment or in a large bowl using a hand mixer, cream the butter and sugar on medium speed until light and fluffy (approximately 1 minute).
2. Add 1 of the eggs and the egg yolk and vanilla. Blend again on medium speed until combined. Scrape down sides of bowl with a spatula as needed.
3. In a separate bowl, whisk together the flour, baking powder, salt, and polenta/cornmeal. With mixer on low speed, add the dry ingredients in 2-3 separate additions, mixing just until incorporated.
4. Divide dough in 2/3 and 1/3 portions. Notes: Use a scale to the weigh portions, if possible. 
5. Shape dough into disks, wrap in plastic wrap and chill for at least 90 minutes. Note: If chilled longer, allow to sit our for up to 10 minutes before rolling out.
6. On a lightly floured surface, roll out the larger piece of dough to a 10-11 inch circle, approximately 1/4 inch thick. Transfer the dough to a 9" tart pan with removable bottom (or 9" springform pan). Press the dough into the sides of the pan with your fingers. Put tart pan in the refrigerator while rolling out smaller disk of dough. Note: If using a springform pan, push dough up about 3/4" up the sides of the pan. 
7. Roll out smaller disk of dough on a lightly floured surface. Cut into desired shapes (diamonds, circles, etc.) 
8. Preheat oven to 360 degrees (F).
9. Remove tart shell from the refrigerator. Spread the strawberry jam in an even layer.
10. Arrange dough cut outs on top in desired pattern. Dough will spread during baking so complicated designs may not work well.
11. Whisk remaining egg with 1 Tablespoon of water. Brush on top and sides of crust. Sprinkle with the sparkling sugar.
12. Bake the tart on the middle rack in the oven until the pastry is golden brown (approximately 25-30 minutes).
13. Remove from oven and place tart pan on cooling rack.
14. Remove tart from pan and transfer to a platter or cake stand when ready to serve. Note: The Strawberry Jam Tart can be served warm or at room temperature.

Notes: (1) Instead of strawberry jam/preserves, I am certain raspberry, blackberry, or mixed berry jam/preserves would work equally well. Although I am particularly fond of strawberry. (2) For a more rustic look to the top of the tart, simply break of small pieces of dough instead of rolling out and cutting into shapes. (3) Tart is best on day made, however, it keeps well if covered and placed in the refrigerator. Bring to room temperature before serving. (4) If using a springform pan, line the bottom of the pan with parchment paper to make the tart's removal easier.  (5) I weighed all of my ingredients on a scale in the making of this tart.

Cape Neddick "Nubble" Light, the iconic lighthouse Cape Neddick, York, Maine 

Stovetop Mac and Cheese w/ Caramelized Shallots

Like most everyone else, I too got a little caught up in the whole 'first total solar eclipse in 99 years' frenzy. Considering how much attention THIS eclipse has been getting in the media, it was sort of hard not to want to experience firsthand one of those 'do you remember where you were on the day of' historic moments. Not even the slightly cloudy skies could dampen my eclipse excitement. In a national tallgrass prairie, looking up at the sun wearing my special glasses, I was standing in the path of totality.  Feeling connected to the sun, moon, stars, and the millions of others across the country equally obsessed with the eclipse was magical.

If the recipe for this Stovetop Mac and Cheese w/ Caramelized Shallots got as much attention as the eclipse, everyone would be making it. Yet unlike the total solar eclipse, this version of comfort food would be making regular, repeat appearances on dinner tables across the country.

Admittedly I am always skeptical when I come across a three ingredient recipe. Especially for a dish I happen to love and have labored over making. However, Melissa Clark's version of a stovetop mac and cheese made me believe in three ingredient possibility. I could easily see myself making it at least once weekly using the excuse one should always eat carbohydrates the day before a long run. But you don't need to be a runner to make this mac and cheese with the kind of frequency I anticipate will be happening around here. Loving and craving comfort food is reason enough.

I added caramelized shallots to it, so technically it's five ingredients. Although with or without the shallots, this may be the creamiest, most delicious, most addictive stovetop mac and cheese I have ever tasted. Topping the Mac and Cheese with caramelized shallots or onions adds a depth of flavor not found in the microwave or boxed stovetop versions of this classic comfort food. Thinly sliced shallots, sautéed in butter over low-medium heat until golden and crispy, takes only 15-20 minutes. 

Elbow macaroni may be considered the more traditional 'noodle' choice, but any small tubular or shell shaped pasta will work. One of the keys to this version of Mac and Cheese is cooking the pasta al dente. It will have additional cooking time when it is added to the sauce.

Speaking of sauce, be sure to reserve at least a quarter cup of the pasta water. More on why this is important this later.

Whether you choose a white or yellow cheddar or a mild, sharp or extra-sharp cheddar, choose a really good cheese to use. A good cheese, like a good bottle of wine, will make or break your dinner. 

All you need is five ounces of a coarsely grated cheddar. I could tell you this equates to 1 1/2 cups of grated cheese. However, depending on how you measure it out, you may end up with significantly less or significantly less than five ounces. So I will temporarily jump on the 'everyone should own a kitchen scale' bandwagon for a brief moment. Don't think of a kitchen scale as a luxury, think of it as a necessity. Okay, my time limit on the bandwagon is up.

You can and should use the same pot for the entire dish (excluding the caramelized shallots of course). After draining the macaroni (remember to remove at least a 1/4 cup of the water first), the heavy whipping cream is poured into the already hot pan. In less than two minutes, the cream will come to a boil, thicken and slightly reduce. Add the grated cheese and continue stirring until all of the cheese has melted and the sauce is smooth. Return the drained al dente macaroni to the pan, seaons with some salt, and continue cooking for a minute or two. Long enough for the macaroni become coated in the deliciously rich cheese sauce. If by chance your sauce doesn't have the creamy texture you had hoped for, add in some of the reserved pasta water. One tablespoon at a time until it reaches the consistency you desire. Note: I added about two tablespoons of the reserved pasta water.

Transfer the mixture to a serving dish and top with the caramelized shallots and some freshly cracked pepper. 

Honestly, this Stovetop Mac and Cheese with Caramelized Shallots is a bazillion times better than the boxed versions we may have all grown up with. Seriously, it's really, really, really delicious. Real cheese and real whipping cream create a cheese sauce for the mac and cheese to rival anything found in instant or frozen versions of mac and cheese. And it's definitely easier than the roux based, baked versions many of us have made. 

At the moment, I wonder if I will ever go back to making a baked version of mac and cheese. Okay, I probably will, but for the moment I am deeply, madly over the moon in love with this incredibly flavorful, satisfying stovetop version. It is everything and more comfort food should be. For those of you with a secret affinity or strong allegiance to the boxed or frozen versions of mac and cheese, make this Stovetop Mac and Cheese with (or without) Caramelized Shallots. I am willing to bet after one bite you will be converted to this real, homemade version of comfort food. And who knows, you might have everyone in your family asking if macaroni, cheddar cheese and whipping cream is on your grocery list every time you go shopping.

Recipe
Stovetop Mac and Cheese w/ Caramelized Shallots (inspired by Melissa Clark's Stovetop Mac and Cheese recipe as shared in her cookbook 'Dinner: Changing the Game')
Serves 2-3 as a main course, 4-5 as a side

Ingredients
2-3 large shallots, thinly sliced
3 Tablespoons unsalted butter
8 ounces elbow macaroni or tubular pasta
5 ounces cheddar cheese, coarsely grated (I love the flavor of Cabot's Extra Sharp Cheddar)
1/3 cup heavy whipping cream
Salt/Pepper to taste

Directions
1. In small saucepan, melt butter. Add sliced shallots and cook over low low/medium heat until caramelized (approximately 15-20 minutes). Note: Stir frequently to prevent sticking or burning.
2. Bring a large pot of salted water to boil. Add the macaroni/pasta and cook until al dente (about 1 minute less than package directions. Before draining, reserve about 1/4 cup of the the pasta water. Set drained macaroni/pasta aside.
3. Return pan to medium-high heat. Add cream and cook until thick, bubbling and reduced by half (approximately 2 minutes). 
4. Stir in grated cheese, whisking until completely melted.
5. Add pasta and cook until well combined. Add 1 to 2 tablespoons of the reserved pasta water to enhance the creaminess. Season with salt.
6. Transfer to a serving dish. Top with caramelized shallots. Finish with some freshly ground pepper. Serve immediately

Notes: (1) If using cheddar cheese, consider using a good quality sharp or extra-sharp cheddar. (2) Instead of caramelized shallots, could top the Stovetop Mac and Cheese with caramelized onions. (3) If there are any leftovers, this reheats well in the microwave.

Prairie flowers in bloom on the day of the historic solar eclipse (August 21, 2017)

Peach, Tomato and Burrata Caprese Salad with Basil Drizzle

One of my friends recently asked if I thought burrata was the new kale as it seems to be showing up everywhere these days. Being one who has yet to jump on the kale bandwagon (am very late to this party), I said maybe it's the new goat cheese as burrata also changes the deliciousness factor of just about everything it's paired with. And in a salad composed of sweet, ripe tomatoes and peaches, toasted pine nuts, a basil drizzle and a light sprinkling of sea salt, the burrata takes center stage. Becoming one of the game changers in this salad. If there was ever a salad to make you wish summer could go on endlessly, this Peach, Tomato and Burrata Caprese Salad with Basil Drizzle might be the one.

Unlike the classic caprese salad, this one uses peaches in addition to the tomatoes; a basil drizzle instead of balsamic vinegar; and, burrata instead of mozzarella. The combination of these ingredients takes the caprese salad to a completely new level.

Judging this strikingly beautiful salad on looks alone, it would score a 10. If competing in a taste test, it would be deemed blue ribbon worthy.  In both taste and presentation, this salad is a hands down win-win. Served as either a stand alone entrée or as an accompaniment to some grilled chicken, it is an incredibly sumptuous, satisfying dish.

With both tomatoes and peaches in season, now is the perfect time to make the Peach, Tomato and Burrata Caprese Salad with Basil Drizzle. 

I used yellow peaches, but you could also use white peaches for this salad. Because you are cutting the peaches in wedges, choose semi-firm ripe, still juicy ones. Peaches on the too ripe side will not work in this salad.

To cut the peaches, begin by making a cut along the seam all the way around and through the fruit to the stone. Twist each half of the peach in the opposite direction. Pull the halves apart and remove the peach. If using medium sized peaches, cut each half into 3 or 4 wedges.

The original recipe called for the use of cherry tomatoes. In this version, I used a combination of both cherry tomatoes and tiger tomatoes. I chose ones slightly larger than a cherry tomato, but smaller than the normal garden variety tomatoes. The cherry tomatoes were cut in half, while the tiger tomatoes were cut into either halves or quarters. For added color to this salad, choose a combination of yellow and red tomatoes.

Just as the flavor of most nuts is enhanced when roasted, the flavor of pine nuts undergoes a similar transformation when toasted over medium heat on the stove top. If the heat is too high, or pan to thin, or they are left unattended, you will risk burning them. It takes only 3 to 5 minutes for the pine nuts to become lightly golden. Not only did the toasted pine nuts add another layer of flavor to this salad, they brought some crunch. Pine nuts are a little on the pricey side, however, I urge you not to consider omitting them.

Most balls of burrata come in either a 6 ounce or 8 ounce size. I used the BelGiosioso's 8 ounce burrata. If there was such a thing as a 10 ounce size ball of burrata, I would have bought one. Because one can never have enough burrata.

The basil drizzle is more like a dressing, less like a pesto. If there was one thing I would do differently the next time I make this salad, it would be to double the amount of basil drizzle. Still dressing the salad with half of it, but serving the other half on the side for those who want more.

This is one of those salad best enjoyed as soon as it is assembled.  Because it's such an easy and relatively quick salad to assemble, you won't mind at all it isn't one of those make ahead salads.

After assembling the salad on a platter, finish it with a very light drizzle of olive oil and sprinkling of salt. Definitely serve it with some bread as it would be a terrible waste to let the juices of the salad remain on the platter. 

On your next trip to the Farmer's Market or if lucky enough to pass by a farm stand, buy some ripe tomatoes and peaches. But don't wait to long to make this Peach, Tomato and Burrata Caprese Salad with Basil Drizzle as there may only be a month left of the tomato and peach season. Seriously, don't wait. Because I promise you will want to make this salad more than once. 

Recipe
Peach, Tomato and Burrata Caprese Salad with Basil Drizzle (inspired by the recipe for Burrata Cheese with Peaches, Tomato and Basil recipe in Melissa Clark's cookbook 'Dinner: Changing the Game')
Serves 4 as a main course, 6 as a side or first course.

Ingredients
8 ounce ball of Burrata cheese
1 pound ripe tomatoes (e.g., cherry tomatoes, baby heirloom tomatoes, Tiger tomatoes), cut in half or quartered depending on size
3-4 medium sized ripe yellow or white peaches, cut into wedges
3 Tablespoons pine nuts
1/3 cup tightly packed basil leaves
1/4 cup extra-virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Sea salt, plus additional for finishing
Optional: Basil leaves for garnish

Directions
1. In small pan, toast the pine nuts, stirring frequently, over medium heat until they are golden (approximately 3-5 minutes). Immediately pour toasted pine nuts in a small bowl and set aside.
2. In a small food processor or blender, combine the basil, lemon juice, sea salt and olive oil. Puree until it reaches a semi-chunky consistency. Note: Be careful to not over process as you want pieces of the basil to remain.
3. On a large platter, place the whole burrata in the center. Arrange the peaches and tomatoes around it. 
4. Spoon the dressing over the cheese and fruit. Lightly drizzle with additional olive oil. Top with the toasted pine nuts and a very light sprinkling of sea salt.

Notes: (1) If using a round platter, one 12"-14" works perfectly. (2) Consider doubling the amount of the basil drizzle, spooning half over the cheese, tomatoes and fruit and serving the remaining half on the side. (3) If using cherry tomatoes, choose red and orange ones to add even more color to the salad. (4) If not using cherry tomatoes, choose smaller sized tomatoes. (5) This is best served immediately after assembled. In the event you refrigerate any leftovers, allow the tomatoes and peaches to come to room temperature.

Dutch Baby with Creme Fraiche and Mixed Berries

When I started this blog almost five years ago I was using my camera phone to take photos. At the time I thought their quality and composition were good. Not great, but good. Over time I came to realize good wasn't really 'good enough', for the blog or me. At some point I began using my Canon, a camera I had used primarily to capture vacation landscapes. In the spirit of full disclosure I had been shooting photos only Full Auto mode (aka the little green box icon). Sometimes these photos were great, sometimes good, but never all good or all great. As I began using my Canon, my food photos were definitely better than some of those early phone ones. Sometimes I got lucky and my photos captured exactly what my eye saw. But experiencing exhilaration due in large part to getting lucky wasn't good enough. At least not for me. What prompted yet another change, was the eight week photography class I enrolled in almost eighteen months ago. A class three steps more advanced than both my camera knowledge and photography experience. However, as a result of that class I learned how to take photos in the AV mode (aperture priority) and added some new words to my vocabulary. Aperture, ISO and shutter speed were words I could pronounce and spell, but didn't really get a really good grasp on. Like the old adage 'a little bit of knowledge is dangerous', I started shooting blog photos in the AV mode, manipulating the aperture, ISO, and shutter speed for the first time. While there was a discernible shift in the quality of my photos, there was still an over reliance on photography luck. Yes, I have a stack of photography books and have watched some online videos. However, for me to truly grasp new or seemingly complex concepts, hands-on learning works best. At least for me. Books and videos are great, but they can't answer my questions or tell my why my choice of exposure settings were or weren't working.

After the random meeting of a photographer over the weekend, I decided I would try to shoot photos in the Manual mode. The mode used by most professional photographers (and many food bloggers). Not only does shooting in the Manual Mode truly optimize the DSLR camera, it gives the photographer complete control over aperture, ISO and shutter speed in order to get the 'best' picture possible. And who wouldn't get a little pleasure out of 'complete control'? Shooting in the Manual Mode with my level of knowledge was like diving into the deep end of a pool after taking only a couple of swimming lessons. Putting common sense and ego aside, I decided to jump in anyway. What's the worst thing that could happen? My photos wouldn't have turned out; a day of taking photos for the food blog would have been wasted; they might not even be as good as those early phone photos; or my fragile ego would have taken a nose dive. Still, I decided if I didn't take this risk, my photos might always just be 'good enough'. That's not such a bad thing. Except I wanted more for the blog and for myself. 

The photos for this Dutch Baby with Creme Fraiche and Mixed Berries are my first attempt at shooting in the Manuel Mode and playing around with aperture, ISO, and shutter speed. I don't yet have the kind of grasp on photography I envision I will some day, but I realize there won't be any (personal or professional) rewards if I don't take this risk. For those of you who follow this blog regularly or are here for the first time, thanks for joining me on my new journey. And, if I can convince (or bribe with food) the photographer I serendipitously met to give me a few photography lessons in the weeks or months ahead, I am certain than none of my photos in the future will be anything I consider to be 'just good enough'.

Four years ago I posted a recipe for a 'Dutch Baby, At Last' (and wait to you take a look at those early photos!). I recently came across a slight variation on this Dutch Baby. Almost instantly I knew I had to make it. The ingredient amounts for the eggs, milk, flour, sugar, and vanilla did not change between the earlier and this new recipe. However, in this Dutch Baby with Creme Fraiche and Mixed Berries, a half-teaspoon of salt has been added; the amount of butter used increased from 4 to 5 Tablespoons; and, the oven temperature reduced from 475 degrees (F) to 450 degrees (F). More important than these subtle changes was how the Dutch Baby was finished. The addition of lightly sweetened creme fraiche, mixed berries, and dusting of confectionary sugar were finishing touch game changers. 

Before I talk about the Dutch Baby, I want to spend some time on the lightly sweetened creme fraiche. To be perfectly honest, I had thought about swapping it out for some lightly sweetened whipped cream. But after tasting the creme fraiche lightly beaten with some freshly squeezed lemon juice and confectionary sugar, I was really glad I didn't. Not that freshly whipped cream wouldn't be good on this Dutch Baby. It would. But why have good when you can have great. And this creme fraiche topping makes for an absolutely great Dutch Baby. Like really, really great.

To give the creme fraiche a whipped cream like look, I used my hand mixer to beat everything together until semi-firm peaks formed. A large dollop of creme fraiche melted into the Dutch Baby created a pool of decadent deliciousness underneath the fresh berries. If there was such a thing as Dutch Baby bliss, this would be it.

For any Dutch Babies you need a pan able to withstand a rather high oven temperature. Non-stick pans are not Dutch Baby friendly, but cast iron pans are. 

Using a blender to mix the flour, eggs, milk, salt, vanilla, and sugar together helps to create the perfect Dutch Baby batter frothiness. Poured into the hot, sizzling pan of melted butter, a deeply golden, puffed Dutch Baby is ready in approximately 15-20 minutes. With no additional leavening ingredients used, it will begin to collapse if not served almost immediately.

You can either bring the Dutch Baby directly from the oven to the table before adding the sweetened creme fraiche, topping with fresh berries, and sprinkling with confectionary sugar. Or you can work quickly to finish it before bringing it to the table.  Either way you serve it, there will be oohs and ahhs.

Described as a cross between a crepe, pancake, and popover, Dutch Babies will definitely take your breakfast game from good to great.

The dramatic presentation doesn't last very long (but long enough). And neither will this Dutch Baby with Creme Fraiche and Mixed Berries. 

Make sure to bring some of the lightly sweetened creme fraiche to the table. I am almost tempted to tell you to increase the recipe by half or double it, but will let you decide how much to make after you serve it the first time. This will definitely not be a one-time wonder breakfast item at your table.

If you have never made a Dutch Baby before, I hope these 'shot for the first time in the Manual mode' photos make you hungry enough to want to make one. And in the weeks and months ahead, I hope my blog posts make you feel even hungrier.

Recipe
Dutch Baby with Creme Fraiche and Mixed Berries (a slight adaptation to Williams-Sonoma's Dutch Baby with Fresh Berries Recipe)
Serves 2 starving people, 4 hungry people, or 6 able to show restraint people

Ingredients
3/4 cup (100g) all-purpose flour
3 large eggs 
3/4 cup (6 ounces) whole milk
1 teaspoon vanilla
2 Tablespoons granulated sugar
1/2 teaspoon kosher salt
5 Tablespoons (75 g) unsalted butter, cut into five pieces

1 cup (8 ounces) creme fraiche 
2 Tablespoons freshly squeezed lemon juice
2-3 Tablespoons confectionary sugar (Note: I used 3 Tablespoons.)

2 cup assorted berries (e.g., blueberries, blackberries, raspberries, pitted cherries)

Directions
1. Preheat oven to 450 degrees (F).
2. Using a hand held mixer, lightly beat the creme fraiche, lemon juice, and confectionary sugar in a small bowl until semi-firm peaks form. Keep chilled in the refrigerator.
3. In a blender, whip the milk, eggs, vanilla, sugar, salt, and flour for approximately 30-45 seconds. Note: If not using immediately, cover and store in the refrigerator.
4. Place butter in a 10-11 inch cast iron pan. Place pan in oven for 4-5 minutes or until butter is completely melted.
5. Remove the pan from the oven and immediately pour the batter into the hot pan. Quickly return the pan to the oven and bake until the sides are puffed up and golden brown (approximately 15-20 minutes). Note: My baking time was closer to the 20 minute mark.
6. Remove the Dutch Baby from the oven. 
7. Sprinkle about a cup of the berries over the Dutch Baby. Put a large dollop of the creme fraiche mixture in the center of the Dutch Baby. Lightly dust with confectionary sugar. Add remaining berries. Cut into wedges and serve immediately. Note: Bring the remaining creme fraiche mixture to the table.
8. Get ready to swoon.

Notes: (1) I use Vermont Creamery's Creme Fraiche. (2) Batter can be made the night before. Briefly pulse in the blender before pouring into the hot pan. (3) The original recipe called for a 12" pan, however, I used a 10.5" pan with great results.