good morn. (i see you!)
wake up and smell the beans. stick your face up in that bag and get a good whiff.
this thing you see here, this is my baby.
this baby can be your baby, if you want it.
this is the kind of baby that you are allowed to eat.
you know how sharks are supposed to sometimes eat their babies?
it's kind of like that. (this is nothing like that.)
i pitted and halved these perfect summer cherries. i smushed lemon zest into sugar, then tossed in the cherries.
nuts get toasted. today, the small handful of hazelnuts left at the bottom of the bag. the remnants from this cake.
it's one extreme popover, with the perfect balance of custardy and crisp.
my baby rules!
i have a good feeling about today.
i'm halfway into my second cup of coffee, there are flowers on the table, and my hair is not one mass of tangle. i also ate a buttery puffy pancake with fruit on it.
and it's tuesday..so, hell yes.
Dutch Baby Pancake with Sugared Cherries
adapted from orangette
4 tbsp unsalted butter
4 large eggs
1/2 cup all-purpose flour
1/2 cup half and half
for the topping:
1 1/2 cups cherries, pitted
2 tbsp sugar
zest of a small lemon
handful of toasted hazelnuts
preheat the oven to 425 F. place the butter in a 10 inch cast iron skillet (or divide butter between two 6 inch cast iron skillets OR you can just use a glass baking dish), and slide it into the oven to let the butter melt.
in a blender or food processor, whir together the eggs, flour, and half and half.
remove skillet from the oven, the butter should be melted evenly, and pour the batter into the skillets over the butter. slide the skillet back into the oven and bake for 25 minutes.
in the meantime, make the topping. smash the sugar and lemon zest together with your fingertips to make a fragrant lemon sugar. toss with the cherries and let them macerate a little.
remove the puffed pancakes from the oven, and top with the cherries, handful of hazelnuts and then dust with powdered sugar. serve immediately.