Recipe courtesy of Doreen Fang

 

 

Serves 6-8

 

Ingredients

 

 

4                      Granny Smith Apples, peel, core and cut into ½” chunks

¾ tsp              ground cinnamon

¾ cup              brown sugar, packed

1 TBSP           cornstarch

½ cup + 1/8 c heavy whipping cream

¼ cup              melted butter

½ tsp               vanilla extract

½ cup              almonds, sliced, toasted

1/8 tsp             kosher salt

1                      lemon, juiced

 

 

4                      large eggs, room temp

1 cup               whole milk

1 cup               flour, all-purpose, sifted

2 TBSP           butter, unsalted

¼ tsp               kosher salt

1 tsp                vanilla extract

2 Tbsp             sugar, granulated

 

Garnish                                  

Powdered sugar to garnish

 

Special equipment: 

11” cast iron skillet

Blender

 

 

 

 

Prepare a large bowl of cold water, squeezing the juice of the whole lemon into the water. After peeling, coring and cutting apples into chunks, put in them into the bowl of lemon water to prevent discoloration. In a mixing bowl, add the cinnamon, brown sugar, cornstarch and salt and mix till blended. Heat a large sauté pan over medium, once the pan is hot, add your cinnamon mixture then add the heavy cream, melted butter and vanilla. Stir to combine all the ingredients thoroughly. Once this is mixture is combined, add your apples stirring to completely coat each piece. Lower heat and allow apples to slowly simmer, 10-14 minutes. Keep the apples warm until ready to be served on the Dutch baby.

 

Preheat oven to 400 degrees. Put skillet in oven to heat it about, about 5 minutes. 

 

In a blender, add the eggs and milk, blend till mixed. Then add salt, vanilla and sugar, blend to combine. Then add the sifted flour and blend till completely mixed, it should look like pancake batter.

 

Pull skillet out of oven, add the butter, swirl around to melt and immediately add the batter. Return pan to oven and bake for approximately 15-18 minutes until golden brown.

 

The Dutch Baby should be a rich, golden brown. Remove pan from the oven. At this point, it should be a huge puff, but will deflate. Sift a generous amount of powdered sugar all over the Dutch Baby and immediately spoon your caramel cinnamon apples into the center of the Dutch Baby.

 

Cut into wedges and serve immediately.

Put a dollop of whipped cream or ice cream on each slice

Garnish with sprig of mint

Serve with Maple syrup on the side

 

 

 

Recipe courtesy of Brian Stewart – Mixologist

 

This is indeed a classic cocktail. Made with Bonded applejack, which is said to be the first true American spirit. 

 

2 oz     of bonded applejack

3/4 oz of lemon juice

3/4 oz clover honey syrup. which is a 3 to 1 mixture of clover honey to hot water. 

 

Shake over ice, strain over fresh ice and serve it up!