Monthly Archives: January 2015

  • Meyer Lemon Dutch Baby
  • Meyer Lemon Dutch Baby

Meyer Lemon Dutch Baby

Posted on January 23, 2015
Category:

Look! I made a baby!

Nope. Not that kind of baby.

Someone please help my mother up off the floor.

This is an edible baby. No dirty diapers here. Just dirty dishes.

So what the heck am I talking about? I’m talking about a Dutch baby. Otherwise known as my most favorite thing to make for breakfast.

A Dutch baby is often thought of as a pancake. But it’s actually much more similar in taste and texture to a popover. And it’s crazy easy to make. Just pour the batter into a hot skillet and bake it in your oven. No babysitting required.

The Dutch baby will puff up as it bakes, then collapse once it’s pulled out of the oven, leaving the most perfect little cradle (I’m just KILLING IT with the baby references in this post!) to hold all your favorite toppings.

Since Meyer lemons have finally arrived (they are my favorite!) I decided to add a hint of Meyer lemon zest to the batter AND make a Meyer lemon-infused whipped cream to serve on top. Just be aware that if you want to make the whipped cream (I highly recommend it!), it does require some advanced planning. I suggest infusing the heavy cream with the Meyer lemon peels the night before, then letting the cream chill overnight in the refrigerator before whipping it up the next morning.

Cheers,

Liz

Recipe adapted from The Corner Kitchen

Meyer Lemon Dutch Baby

Serves 2-4

Meyer Lemon Dutch Baby

Ingredients

  • For the Whipped Cream
  • 1 cup heavy whipping cream
  • 1 Meyer lemon
  • 1 tablespoon sugar (granulated or powdered sugar will work)

  • For the Pancake
  • 4 eggs
  • 1/2 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tsp. Meyer lemon zest
  • 1 tablespoon granulated sugar
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 4 tablespoons unsalted butter

  • Additional Toppings
  • Powdered Sugar
  • Fresh berries
  • Maple syrup

Instructions

  1. Infuse the cream. Warm the heavy whipping cream in a small saucepan until small bubbles start to form around the edges. Remove from the heat. Using a vegetable peeler, remove the peel from the Meyer lemon in large stripes. Add the stripes to the warm cream and let them steep for about 30-60 minutes (save the rest of the Meyer lemon for later use). After 30-60 minutes, remove and discard the peels. Cover and transfer the infused cream to your refrigerator to chill, at least 4 hours or up to overnight.
  2. Whip the cream. Place the bowl of your stand mixer in the freezer for 5-10 minutes to chill. Remove it from the freezer and immediately add the chilled cream and start beating on medium-high speed with the whisk attachment. As it starts to thicken, add the sugar. Continue to beat until peaks form. Store the whipped cream in your refrigerator until you are ready to use it. It’s best to use the whipped cream within 1-2 hours of making it.
  3. Make the Dutch baby. Pre-heat your oven to 425 degrees. Add all of the ingredients, except for the butter, to your blender and blend until smooth. Meanwhile, melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Carefully transfer the skillet to your pre-heated oven and bake for 25 minutes.
  4. Remove the skillet from the oven. The Dutch baby will be puffed up, but it will deflate as it cools. Top with fresh berries, powdered sugar, the whipped cream and maple syrup, if desired. Slice and serve immediately.

Notes

1. This recipe also works well with soy milk in place of the whole milk.

2. Any kind of berries are great here. I particularly like raspberry and blueberries, which I think pair really well with lemon.

https://www.floatingkitchen.net/meyer-lemon-dutch-baby/
  • Tropical Cilantro Smoothie

Tropical Cilantro Smoothie

Posted on January 21, 2015
Category: ,

Three weeks into January. Are we still sticking with our resolutions and putting green things in our smoothies? Or are we back to blending up pie, ice cream and booze?

I’m doing a little bit of both. Because it’s all about balance.

But green smoothies aren’t just a January thing for me. I drink them ALL year round. Can’t stop, won’t stop. So I’m no stranger to putting all manner of leafy vegetables into my blender. But when I saw a recipe on The Kitchn that called for an entire cup of cilantro in a smoothie, I was all like “noooooo waaaaayyy”.

Now, I’m not one of those cilantro haters. I LOVE IT. You better be putting extra cilantro in my tacos and on top of my chili, please. However, a whole cup in a smoothie sounded a bit intense. But since I’m nothing if not adventurous in the kitchen, I decided to give it a whirl (get it?).

And now we can officially add another thing to my list of obsessions. It’s getting to be rather long list I must say. I’m kind of in love with everything lately.

The key to this smoothie recipe is making sure the banana and pineapple are really ripe so you can take advantage of all their natural sweetness. And no need to trim the cilantro. Just toss it in by the handfuls – stems and all!

Cheers,

Liz

Recipe adapted from The Kitchn

Tropical Cilantro Smoothie

Serves 2

Tropical Cilantro Smoothie

Ingredients

  • 2 cups peeled pineapple, cut into chunks
  • 1 peeled and frozen banana, cut into chunks
  • 1 – 1 1/2 cups fresh cilantro
  • 1 tablespoon lime juice
  • 1 (14 ounce) can light coconut milk

Instructions

  1. Add all of the ingredients to your blender. Blend on high until smooth. Pour into a glasses and enjoy immediately.

Notes

1. You can used canned pineapple in this recipe.

https://www.floatingkitchen.net/tropical-cilantro-smoothie/

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