THE HOT LIS T 202 3 culturecheesemag.com 61
RECIPES
BROWN BUTTER DUTCH
BABY WITH GOAT BRIE AND
BLUEBERRY MAPLE SYRUP
A Dutch baby is a cross between a
pancake, a crepe, and a popover.
It comes together quickly and
can be served for breakfast,
brunch, or dessert. This recipe
is versatile; try the Dutch baby
base as a savory lunch with goat
brie, chives, and sea salt.
Serves 4
BLUEBERRY MAPLE SYRUP:
1 cup fresh blueberries
1 tablespoon lemon juice
⅔ cup pure maple syrup
DUTCH BABY:
3 eggs
½ cup whole milk
½ cup all-purpose flour
1 tablespoon brown sugar
Pinch ground mace
¼ teaspoon vanilla extract
1 tablespoon unsalted butter
6 ounces goat brie, cut into ½-inch slices
Powdered sugar, to garnish
Sea salt, to garnish
BLUEBERRY MAPLE SYRUP:
f Toss blueberries with lemon juice and maple syrup in a
small bowl and set aside.
DUTCH BABY:
fPlace a Dutch oven (without lid) or a 10-inch skillet into a
cold oven and preheat to 400°F.
fAdd eggs, milk, flour, brown sugar, mace, and vanilla to a
blender or food processor. Blend until completely smooth,
scraping down sides as necessary, about 30 seconds.
fAdd butter to Dutch oven or skillet and allow to melt and
brown in oven, about 4 minutes.
fCarefully remove hot pan from the oven and pour batter in
all at once. Bake for 15 minutes.
fAfter 15 minutes, top Dutch baby with goat brie and bake for
an additional 5 minutes.
fCarefully slide Dutch baby onto a cutting board and cut
into quarters. Place each quarter on a plate and dust with
powdered sugar. Spoon syrup mixture over each portion and
sprinkle with sea salt.
Twin Sisters Creamery
Face Rock Creamery
Appel Farms
Ferndale Farmstead
Janie Duncan 206.234.5235 JD@specialtyfoodsherpa.com
PRODUCT PLACEMENT PASSION
Representing award-winning cheesemakers with a combined 10 medals at the
39th ACS Annual Conference.
Patrick Bleck 206.409.1410 PB@specialtyfoodsherpa.com
