Are you a sweet or savory breakfast person? If you are like me, someone who finds it difficult to choose between the two, frittatas are a wonderful choice and a healthy(ish) alternative to quiche. Because frittatas lack an all butter pastry crust, heavy cream and extra cheese, they are not as rich as quiche, Plus they are much easier to make. What this means is, you can serve up a savory frittata as a main course and include all the pastries or coffee cake you crave. Sweet and savory satisfaction without the guilt, (kind-of). I created this spinach frittata with the dual purpose of making something elegant and savory to serve for breakfast or brunch that also leaves room for something sweet, like The Best Damn Lemon Cake or Apple Muffin with Lemon Glaze.
Spinach Frittata Inspiration
My spinach frittata recipe combines two ideas from my favorite egg dishes. The first idea is from Deborah Madison’s cookbook, In My Kitchen. She adds saffron to her Swiss Chard Flan recipe, giving the custard an exotic floral nuance that I love. Saffron compliments custards and leafy green vegetables nicely, so I decided to use it instead of freshly grated nutmeg for some extra elegance in the frittata. I love saffron and don’t mind spending the extra money to buy it. However, if you rather not use saffron, add some freshly grated nutmeg directly into the egg mixture. Fresh basil or mint provides a brighter and fresher tasting substitution for saffron, and it pairs very nicely with the spinach frittata.
The second idea is the addition of fresh ricotta, whipped smooth and spooned on top of the spinach frittata. The first time I tasted a ricotta topped frittata is when I made Joshua McFadden’s Red Pepper, Potato, Prosciutto Frittata with Ricotta from his cookbook, Six Seasons. The ricotta transformed an ordinary western omelet into a very special occasion. The ricotta gets soft and warm baked with the frittata and you want every bite filled with this light creaminess. I totally got hooked on ricotta topped frittatas and now want to add ricotta cheese to just about everything.
It pays to buy the freshly made ricotta cheese, there is a big difference in taste. Usually you can find good quality ricotta near the deli department at your grocery. Or make a small batch of ricotta cheese. It takes a lot less time than you think and tastes like real milk.
Making a frittata is fairly straight forward and quick. The only challenging part in this recipe is to julienne the leeks. For a change I decided to julienne slice the white and light green parts of the leek instead of cutting them into circles or half-moons. It doesn’t really matter how they are prepared as long as they are thoroughly cleaned and cooked till soft and translucent. The julienned leek disappears into the spinach and eggs but adds lovely sweet onion background flavor.
To julienne the leeks, cut the leek in half lengthwise then clean between the layers. Then cut across the leek dividing it into chunks the size of your desired length, mine where about an inch and a half (3.5 cm). Then slice the portioned leeks, lengthwise in very thin strips, mine were about 1/16-1/8 of an inch (about 2-3 mm). Because you won’t see the leeks you do not have to worry about being precise like you would for julienned carrots in a vegetable sauté, so don’t fret about it.
Check out this video for a live example of how to julienne leeks. In this video he discards the root end of the leek. I do not discard it and julienne cut the root as best I can.
Coming up with a name for this spinach frittata was challenging. With all the special ingredients, it could easily have a name that takes longer to say then it does to cook. Yet the mood of this frittata is all about spring and representing new life and the warming of the earth and air. Fresh farm eggs give the vegetables its foundation with a salty bite of Romano cheese. Young spring spinach and leeks provide a sense of newness to the frittata which in turn is gets grounded from the floral but earthy notes from the stamens of spring crocuses, otherwise known as saffron. Warm, creamy fresh ricotta tie all the flavors together for a sunny “Good morning” greeting. All that goodness is invigorating but not filling leaving plenty of room for pastries or dessert.
Frittatas are delicious for breakfast, brunch, lunch, or a light supper. For a spectacular Mother’s Day brunch (or any brunch), serve the spinach frittata with your favorite sides like sausage, bacon, green salad, fruit salad and your favorite pastries.
Ricotta Spinach Frittata
An elegant frittata recipe for the times when you want a special breakfast or brunch that is also easy to make. It is a lighter and healthier substitute for quiche.
- 1 pinch of saffron 1 TB boiling water
- 6 eggs
- ¼ cup 24 g finely grated real Romano cheese
- Kosher Salt
- Fresh ground black pepper
- 1-2 TB olive oil
- 1 leek about 6 oz (187 g) Pale green and white parts only
- 5 oz 142 g spinach cleaned, and stems removed
- ½ cup 117 g real ricotta cheese
Prepare your ingredients
Preheat the oven to 400°F / 200°C / Gas Mark 6 and place the oven rack in the middle of the oven.
Place a pinch of saffron in a small bowl and add 1 TB of just shy of boiling water to the saffron. Set aside and let the saffron steep.
In a medium size bowl, mix the eggs together with a fork until there are no egg whites visible in the mix. Add the Romano cheese and mix again until combined. Set aside.
Thoroughly clean and julienne slice the white and pale green parts of the leek, about an inch and a half in length and about 1/16 of an inch wide. See blog post for a video demonstration.
In a small bowl, whip the ricotta with a pinch of Kosher salt and a few grounds of black pepper until smooth. A fork works nicely for this job. Set aside.
Place an 8-inch (20cm) skillet, preferably a non-stick skillet with an oven-proof handle, on a burner and turn the heat to medium-high. Pour in the olive oil and heat up. Add the sliced leeks and turn down the heat to medium then sauté until soft, but not browned, about 5-7 minutes. Add the prepared spinach, in batches, and cook down until completely wilted and soft, about 5 minutes.
Meanwhile, pour the saffron and water to the eggs, making sure you get every last drop and all saffron threads, and whisk together with a fork.
Make the Frittata
Pour the egg mixture into the skillet with the spinach and leeks. Tilt the pan to make sure the egg mixture is evenly distributed across the whole skillet. Turn the heat to medium and let the eggs cook undisturbed for a couple of minutes.
Run a thin rubber spatula around the edge of the frittata to loosen the eggs. Pull the eggs toward the center with the spatula creating pockets for uncooked runny eggs to fill up. Repeat this step going around the circumference of the frittata. Continue to gently cook the frittata until there is a thin liquid layer on top of the frittata.
Drop spoonfuls of whipped ricotta cheese around the frittata, about 6-8 spoonfuls. Place the skillet in the oven and cook until it is solid all the way through, about 6 minutes. You may need to place the frittata under the broiler to brown the top. It is not necessary, only if you want browning on the top. If you do, watch the frittata carefully because it should only take a few minutes.
Remove from the oven and run the frittata around the edge of the skillet, then slide the frittata on to a serving plate.
Frittata is best eaten warm the same day it is made.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
One of my earliest posts on my blog was a story about when I first learned to make an omelet. It was a treasured moment between me and Aunt Bunty. I will never forget it. The post included two omelet recipes. Currently, my recipe plugin only allows one recipe per post, and now each recipe must stand on their own. Fresh herb omelet has bright flavor from the fresh herbs, goat cheese and roasted peppers. I believe it is outstanding, and compare all other omelets to this one. Click on this link to read the story and recipe for Cheese Omelet.
I still stand by my premise from my original post: If you can only learn how to cook one thing let it be with eggs. An omelet is perfect for any meal of the day, inexpensive, and provides a nutritious meal. Fresh herb omelet with goat cheese is fancier than the standard cheese omelet, but it is worth knowing how to make. You never know when you will need to make something impressive.
No matter what age, starting out on your own is daunting. Learning to cook is no different. Having the skill of making a meal, such as an omelet, can help soften any transition be it work, school or learning how to cook. There will come a time when friends and/or family members will put out a call to action for the in-house “chef” to satisfy a hankering of a home cooked anything. The person, who can satisfy this need, usually reaches celebrity-nobility status for life.
Your friends might not remember your record-breaking accomplishments throughout your tenure in college or successful career, but they will remember your late-night comfort food and thank you for it. An omelet is a great place to start. If you can only cook one thing, make it with an egg.
The fresh herb omelet with goat cheese and roasted red pepper is inspired by a Barefoot Contessa episode “Fines Herb Omelet”. It is a creamy and luxurious omelet. Fines herb is a French term for the fresh herb combination of tarragon, chervil, chives and parsley. Unfortunately, I cannot get chervil at any market around me, so I usually use whatever fresh herbs I have at home. Use equal amounts of fresh herbs in any combination of 2 to 4 fresh herbs to your liking. Great combos are: 1) basil and parsley (you could also add mint), 2) chives, tarragon and parsley, 3) Fines Herbs, 4) dill, 5) whatever suits your taste.
Fresh Herb Omelet with Goat Cheese
- 2 large eggs
- 1 oz 28 g goat cheese (crumbled)
- 2 TBS mixed fresh herbs any combination of minced herbs, tarragon, chive, parsley, basil, mint, chervil
- 1 oz 28 g chopped roasted red pepper
- 1/2 TBS 7 g butter
Mise en Place
Get all your ingredients prepped and ready for cooking.
Mix the two eggs in a small bowl until they are completely combined.
Chop the herbs and mix half of the herb mixture into the eggs.
Chop the red pepper.
Measure and gently crumble the goat cheese. Set all ingredients to the side of the stove for easy access.
Get all your cooking utensils and pan ready. I use an 8-inch frying pan, a heat proof rubber spatula and a pancake spatula.
Cooking the omelet
Place an 8-inch frying pan on a burner and turn the heat to medium high. Heat the pan and melt the butter.
When the butter is completely melted, lift the pan and swirl the butter around so that the butter completely covers the bottom of the pan and up the sides.
Pour the mixed eggs into the center of the pan. Let the egg mixture settle for a few seconds. Using your utensil, (fork, wooden spoon, heat proof rubber spatula), gently pull the eggs from the edge of the pan towards the center. If needed, slightly tilt the pan by lifting the handle, to help guide the eggs into the cleared space.
Repeat this step 3-4 times going all the way around the perimeter of the pan.
Before the eggs are cooked all the way through, the eggs will still be a little wet on the top, place the rubber spatula between the edge of the pan and the eggs and slide it all the way around the perimeter to make sure that the eggs are loose and not sticking to the pan.
Slide the spatula under the eggs then flip the omelet over like a pancake. Once flipped, immediately sprinkle the goat cheese, roasted red pepper and half of the remaining herbs down the middle of the omelet.
Turn off the heat.
Tri-fold the omelet: Using your spatula, fold over one side of the omelet over the center of the omelet to cover the cheese and herbs
Continue to gently roll the omelet over, using your spatula to encourage the omelet to roll over onto itself, towards the other side of the omelet.
Place your serving plate at the edge of your pan and slide the omelet onto your plate seam side down.
*A slightly easier way to tri-fold your omelet after you have sprinkled your fillings down the center of the omelet, fold over one side of the omelet to cover the cheese filling in the center, then fold over the opposite side toward the center to cover the filling. Use your spatula to lift the omelet out of the pan and place it seem side down onto your serving plate.
Sprinkle the omelet with salt and pepper and the remaining fresh herbs and serve.
I prefer to make an individual omelet with two eggs verses a larger omelet with more eggs and for more portions. The one portion omelet cooks quickly and more thoroughly. If you want to make larger omelet you should use a 10-12-inch skillet, (depending on how many eggs), and possibly not flip the omelet over like a pancake, just fold the omelet in half. A larger sized omelet will be more fragile and it could rip. Once folded in half the eggs will continue to cook while the cheese melts.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
It’s time for me to revise my list of brunch meals and come up with more selections. I have a couple of good options, like Zucchini Frittata or Maple Apple Dutch Baby Pancakes, but I wanted something different and made with eggs. One of the best ways to cook eggs for a crowd is to bake them in the oven. Oven baked eggs are very convenient and becoming more popular. One dish that is particularly popular now, is Shakshuka. I wanted something similar in style, but with hearty greens as the base instead of tomatoes.
Ultimately, I decided to combine the two and sautéed hearty greens with tomatoes as the foundation for the baked eggs. Additionally, I wanted a bright creamy sauce to drizzle over the eggs, but nothing too heavy because I did not want it to detract from the vegetables and eggs. I pushed myself to stay away from cheese and heavy cream and try something lighter instead. It is rare to come across a healthy and creamy combination, but recently I discovered yogurt is a great substitute for heavy cream. Yogurt brings more tang to the meal, but it has a similar smooth texture as cream without the weight. As a result, baked eggs in sautéed greens with zesty yogurt sauce was born.
I love baked eggs with greens, but they are usually cooked with lots of heavy cream and melted cheese. I live for creamy-cheesy foods. Yet, there are times I want a lighter start to my day and not require a nap after breakfast. Yogurt comes to the rescue. I first learned about how well yogurt and eggs taste together when I made Julia Turshen’s Olive Oil Fried Eggs with Lemon Yogurt Sauce. These eggs are delightful. The lemon yogurt sauce invigorated the fried eggs with a creamy and bright citrus flavor. Keeping the flavors of this dish in mind, I set about to create the same zesty flavor with baked eggs and greens.
Eggs and spinach is a classic food pairing. Unfortunately, cooking spinach causes it to wilt down to nothing. You need five times the amount of fresh spinach to make one small spoonful of cooked spinach. I decided a combination of Swiss chard and spinach would provide more foundation to bake the eggs in. Swiss chard is one of my favorite hearty greens to cook with. It’s texture and flavor are somewhere in the middle of spinach and kale. Spinach is soft and mild, and kale is hearty and tough. Swiss chard is the perfect compromise of the two. Combining the two greens with the tomatoes adds more depth of flavor and body for the eggs to nestle in.
To give this recipe some pizzaz, I decided to layer the spices and seasoning by steeping them in the juices from the canned tomatoes. Then, I divided the perky tomato sauce between the vegetables and the yogurt sauce. My seasonings include minced ginger, saffron, and mini pinches of ground cayenne and cinnamon. There are many flavors here and require a delicate touch for everything to blend as one. The main flavors are saffron, ginger and lemon. The cayenne and cinnamon round out the flavors and highlight the swiss chard and tomatoes.
A small pinch of cinnamon adds warmth and sweetness to the sauce. The amount is intentionally small. Too much cinnamon will ruin it and be overbearing.
In my opinion, Swiss chard tastes better with a little dash of chili pepper. The spice helps reduce the bitter taste. Be cautious when adding both the cinnamon and cayenne so they do not overpower the other spices. Keep in mind when you taste the steeped tomato liquid the flavors will seem strong, but become less potent when added to the vegetables and the yogurt. If needed, add more granulated sugar and/or Kosher salt to balance them out.
I find the most difficult part of making baked eggs, is determining when the eggs are done. Just like making any egg meal, it takes practice to learn the visual clues. It is not like you are going to cut one open to check. For this recipe, the eggs bake in the oven nestled in sautéed tomatoes and leafy green pockets. Ideally, the eggs are done when the egg whites are just cooked through. Hopefully, at the same time the egg yolks are cooked, but are soft and runny. Have faith and trust your intuition and experience. 10 minutes was the perfect amount of time in my oven set at 400°F (204°C), but your cooking time could vary.
Baked eggs with sautéed greens and zesty yogurt sauce has the right balance of spunk and comfort to ease into your day. It is creamy, bright and nourishing. If you are not a fan of yogurt, substitute it with crème fraîche. Serve baked eggs with crusty artisan style toasted bread, like a baguette or sour dough batard, to mop up the vegetables laden in runny egg yolk and sauce.
Baked Eggs with Sauteed Greens and Zesty Yogurt Sauce
- 1 pinch saffron threads
- 1 TB boiling water
- 1 14.5 oz can (411 g) diced tomatoes
- 2 tsp minced ginger
- 1/2 tsp granulated sugar
- Shy 1/8 tsp ground cayenne pepper
- Shy 1/8 tsp ground cinnamon optional
- Kosher salt
- Freshly ground black pepper
- 4 oz plain Greek yogurt
- 1 lemon
- 1 TB Extra virgin olive oil
- 1- 8 oz (227 g) bunch Swiss chard cleaned and stems removed
- 1- 8 oz (227 g) bunch spinach cleaned and stems removed
- 1/4 cup (125 ml) vegetable stock
- 2 TB heavy cream
- Kosher salt and fresh ground black pepper to taste
- 4 large eggs
- 4 slices of toasted and buttered baquette
Preheat the oven to 400°F. Place the rack in the middle position in your oven.
Place the pinch of saffron into a small bowl and add 1 TB boiling water to the saffron. Let the saffron threads steep for 5 minutes.
Drain the liquid from the diced tomatoes into a small bowl. Reserve the tomatoes and pour the tomato liquid into a small sauce pan. Turn on the heat to medium and add the minced ginger, the saffron threads with their water, and a tiny pinch of each cayenne pepper, cinnamon, sugar, and Kosher salt to the liquid and bring it to a boil. Turn off the heat and let the liquid steep for 15 minutes.
Meanwhile, zest your lemon and reserve it for later. In a small bowl add the juice of one lemon, a small pinch of Kosher salt and the yogurt. Stir to combine. Set aside to rest.
Fold the chard and spinach leaves in half and slice in one-inch slices across the width. Heat an
8-inch skillet on a burner over medium-high heat. Add the extra virgin olive oil and when the oil starts to shimmer add the chard leaves and spinach. You will need to add them gradually into the skillet, so they do not spill over the sides. Turn the greens over to get coated with olive oil and begin to cook the greens. Sprinkle a small pinch of Kosher salt and a few rounds of freshly ground black pepper. Add the diced tomatoes and stir to combine.
Drain the tomato liquid through a fine mesh strainer and reserve the liquid. Add the collected minced ginger and saffron from the strainer, 3 TB of tomato liquid, vegetable stock, and heavy cream to the skillet. Stir. Cook until the greens are tender and most of the liquid is almost completely reduced, about 10-12 minutes.
While the greens are cooking, add the remaining tomato liquid to the yogurt. Add just enough to reach your desired consistency. You want the yogurt to have some body, but thin enough to easily coat the vegetables. Add any remaining liquid to the chard, spinach and tomatoes. Make sure you scrape out any stubborn saffron threads from the strainer and add to the greens or the yogurt.
If you added more liquid to the skillet, cook it down with the greens a few minutes more.
Use the back of a wooden spoon to make 4 impressions in the cooked greens, creating a nest for the eggs. One at a time, crack the eggs and carefully add them to the vegetable nests.
Place the skillet into the oven and cook for 10 minutes, or until the eggs are done. The whites will be set and the yolks runny. Or to your desired level of doneness. I check the eggs after 7 minutes to see how they are progressing.
Garnish the eggs and yogurt sauce with the reserved lemon zest.
Serve immediately family style, or plate for individual servings. One egg with greens and one piece of toasted bread.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
If it wasn’t for an Instagram cookbook club, #rainydaybitescookbookclub I participate in, my Belgian waffle maker would still be hiding in the farthest reaches of my corner cabinet. It took some blind faith while I groped around the black hole, knowing I would recognize it as soon as I felt it. I almost pulled a muscle stretching to grab the waffle iron just out of arms reach. Surprisingly, it was still in good shape even after fifteen plus years of neglect. Something old becomes something new and I rediscovered the wonders of homemade waffles.
My cookbook club challenge has a deadline, so I did not waste time and started making waffles as soon as the waffle iron got tidied up. The featured recipe is Indonesian Fried Chicken with Ginger and Sesame Waffles from, Meyers and Chang At Home by Joanne Chang and Karen Akunowicz. Their recipe for Ginger and Sesame Waffles is light and crispy and delicious. I loved the fresh ginger in the waffle. It was bright without being too strong. Between making the recipe and cooking the waffles, everything was so darn easy it inspired me to try my own ideas creating delicious waffles.
After making our family favorite pumpkin bread, I realized there was more pumpkin purée to use up. Originally, I planned to make pumpkin waffles with fresh pumpkin purée and my favorite blend of pumpkin pie spices. Unfortunately, the pumpkin waffles did not wow me, or Joe because there was no noticeable pumpkin flavor in the waffles. Based on how much I like the ginger sesame waffles, I decided to make waffles using a standard base recipe and add in orange zest and a blend of spices often used in pumpkin pie. After testing several waffle recipes, I decided on Meyers and Chang’s base waffle recipe without the flavors. Of all the recipes I tested, their waffles were the lightest and crispest.
For a gluten-free breakfast pancake, try my Banana Oat Pancakes
My waffle iron is a Belgian Waffle Maker by Nordic Ware and makes large, Belgian style waffles. There are many types of waffle makers on the market and all produce different size waffles. The amount of batter in this recipe, produced two waffles using my waffle iron. Whereas, for Meyers and Chang the amount of batter produced 3 waffles using their waffle maker. But like pancake batter, waffle batter is easy to double. So I kept the original proportions and just made some minor adjustments using my spices.
First, I added orange zest. I believe citrus zest is one of the best flavor enhancers in any type of recipe. Before squeezing out citrus juice, I grate up the zest. It’s a shame to have that big flavor boost go to waste. Orange zest gives a slight bitter-sweet accent and pairs well with warm spices like cinnamon and clove. Lemon zest would also work, but play around with different spice combinations like nutmeg and ginger.
Like a spice cake, these waffles have a lovely blend of spices that create one flavor. For this recipe I included ground ginger, because not everyone loves ginger. However, if you are like me and love fresh ginger, add about a tablespoon instead of ground ginger. Fresh ginger is special in this waffle recipe and does not have the bite often associated with it. It just tastes fresh. Ginger along with a blend of spices is often associated with pumpkin pie or gingerbread. I love these desserts and the flavor the blend of these spices brings. Especially with a pinch of ground clove. It is a spice blend without one dominate spice overwhelming the others.
There are a couple of things to keep in mind making waffles. Butter is a key ingredient. It helps create the crispy texture and prevents the waffles from sticking to the waffle iron. Most recipes I tested use no less than 4 tablespoons of butter for 2 cups of flour. However, I found using more butter made it lighter and crisper. Joy of Cooking gives you a choice of using anywhere between 4 tablespoons (57 g) of butter, up to as much as a cup (226 g) of butter. So, this recipe is somewhere in the middle.
The next key ingredient and technique to achieve crispy and light waffles is, separate the eggs and whip whites until soft peaks form. All recipe sources I referred to recommend using this technique. If you want light and fluffy waffles, whipping the egg whites will make that happen. Of course, it is not necessary, but it makes a difference in taste and texture.
This is a great foundation waffle recipe. It is easy to play around with different flavors with the key elements intact. I happen to like buttermilk, but you can substitute it with yogurt, sour cream, or crème fraîche. If you do use one of these ingredients, add about a quarter cup of milk to thin them out. Keep the total about of liquid the same as the buttermilk.
Play around with different flavors and fruit. Like pancakes, waffles are easily amendable to all sorts of additions like bananas or pears. Serve waffles as soon as they are made with your favorite toppings, like maple syrup and/or fruit. If you follow the instructions for your waffle iron, making waffles is straightforward and easy.
Orange Spice Belgian Waffles
- 2 TB 28 g of granulated sugar
- 1 TB orange zest
- 5 TB 63 g butter melted and cooled
- 1 cup 144 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp Kosher salt
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger (or 1 TB fresh ginger, grated)
- ⅛ tsp ground clove
- 1 egg room temperature and separated
- 1 cup 250 ml buttermilk room temperature (or ¾ cup of yogurt, sour cream, or creme fraiche with ¼ (60 ml) cup milk to thin it out.)
Remember to bring all your ingredients to room temperature before starting.
Preheat oven to 250°F / 120°C / Gas Mark ½. Place a wire cooling rack in a sheet pan, then place the sheet pan in the oven to warm up.
Measure the granulated sugar into a small dish and grate the orange zest over the sugar. Mix the sugar and zest with your fingers to combine and get the sugar coated with orange zest. Set aside.
Melt the butter and set aside to cool.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground spices. Then whisk together until evenly combined. If using fresh ginger, mix that in with the wet ingredients.
In a small bowl, mix the egg yolks, buttermilk, melted and cooled butter, orange sugar, and (if using fresh ginger.) Stir until combined.
Make a well in the center of the flour mixture and pour in the wet ingredients. Fold in until just combined. Be careful not to overmix the batter. It is ok to have some lumps. Over-mixing the batter makes dense and tough waffles.
Heat up the waffle maker.
Whip the egg whites in a small bowl with a hand-held beater or wire whisk, until soft peaks form. Carefully fold in the egg whites into the batter.
Lightly baste the waffle iron with vegetable oil or shortening.
Cook the waffles. Follow the instructions given with your waffle iron. For my waffle iron I poured one cup of batter into the hot waffle iron. Other waffle makers will use less batter.
Keep waffles warm in the oven while you cook the remaining batch.
Serve immediately with maple syrup and fresh fruit.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Sometimes when I try something new, I scratch my head and wonder, “Where did that come from?” One never knows where inspiration lies. Such is the case with my recipe for Smoky-Maple Apple Dutch Baby. Far in the reaches of my subconsciousness came an idea about getting apple slices infused with a light smoky flavor. I am still pinching myself and asking, “Did I really make this?” Yes, I did. I can’t deny it.
During the month of October, I wanted to feature apples in a new recipe. Over a couple of weeks, I tested different flavors to find a combination highlighting apples in a new way. It occurred to me, sweet, caramelized and smoky accents are wonderful flavors with crispy apples. So, instead of using butter and brown sugar, I sautéed apple slices in rendered bacon fat and maple syrup to develop the smoky-sweet flavor I was looking for. To my delighted surprise, it worked.
I did whaat? I sautéed apples in bacon fat. Ever so clearly, I can hear in my mind two opposing reactions to my confession. One, “OH man, that is so good.” The other being, “Nooo. You did what? Bacon fat? Really?.” Admittedly, I am split on both sides of the fence. However, I am moving forward and not looking back. Unanimously, my quest for flavor overruled all other concerns. It is funny because I never cook like this. Don’t get me wrong I love bacon, but bacon fat is something I freeze then throw away, not cook with. Cooking with bacon fat was a no-no in my childhood home and a lesson I learned early in life. Regardless, using the rendered bacon fat, instead of butter, added the natural smoky accent I wanted. No apologies.
Call this a rebellion from my upbringing, but these apple slices cooked in bacon fat and maple syrup are addictive. The smoky-maple flavors are subtle, but work well against the light-custard foundation of the Dutch Baby Pancake. It is not too sweet or too rich, which sometimes occurs when using brown sugar and butter. A light sprinkle of freshly grated nutmeg adds a little warm spice. Fresh rosemary and lemon juice brighten all the flavors and bring them together. Since a light hand is used for seasoning the Apple Dutch Baby, all the flavor accents behave and work harmoniously together. The apple is the star, with the pancake and everything else the supporting actors.
More Breakfast Recipes:
This recipe is part of a collaborative apple recipe project with other food bloggers on social media. The tag, #aisforalltheapples, is going live on October 25, 2017, and you’ll find over 70 photos featuring the best apple recipes on Instagram and other social media platforms. Additionally, you can visit their websites using a direct link to each apple recipe. Please note, at the time of my publication, some of the links below will direct you to a 404 page. Please, don’t get alarmed. All the posts publishing on or by October 25th, but not at the same time. The 404 page will redirect you to the home page and you can search for the recipe. I will update my post as everything gets published. Thank you for your patience.
Hope you enjoy #aisforalltheapples, and my Smoky-Maple Apple Dutch Baby.
Smoky Maple Apple Dutch Baby Pancake
For the Smoky-Maple Apples
- 1 medium crispy apple like Honey Crisp or Yellow Delicious
- 2 TB (26 g) bacon fat*, or butter (31 g)
- 2 TB (38 g) real maple syrup
- Freshly grated nutmeg
For the Smoky-Maple Apple Dutch Baby
- 3 eggs
- 1/2 cup (125 ml) milk
- 1 tsp vanilla or 1 TB Apple Brandy (Calvados)
- 1 TB (13 g) granulated sugar
- 1/2 cup (74 g) all-purpose flour
- 1/2 tsp Kosher salt
- 2 TB (31 g) butter
- Smoky-Maple Apple Slices
- 1 tsp or less minced fresh rosemary plus more for garnish
- Optional- 1 slice bacon cooked and crumbled
- Fresh squeezed lemon juice
- Powdered sugar for garnish
Pre-heat the oven to 425°F (218 °C)
Prepare the apples
Peel and core the apple and slice into rounds, 1/4 inch (6 mm) thick.
Heat a large 10-inch (25 cm) skillet over medium to medium-high heat. Once hot, add the bacon fat and maple syrup. Stir with a wooden spoon or rubber spatula to combine. Arrange the sliced apples in a single layer around the skillet. (You will need to cook the apple slices in a couple of batches.) Grate nutmeg over each slice of apple. Cook undisturbed for about 2 minutes. Turn the apple slices over, grate more nutmeg and cook until the apples are softened, but still firm and hold its shape, 1-2 minutes. Place the cooked apple slices on a plate and continue with the remaining apples. The glazed apple slices could stick together so do not stack them on the plate. You may need more than one plate to hold the smoky-maple apple slices.
Make the Smoky-Maple Apple Dutch Baby Pancake
Clean the skillet and place in the pre-heated oven.
In a medium bowl, whisk together the eggs, milk, sugar, salt, and vanilla or Calvados. Add the flour and whisk until completely combined and there are no lumps.
Add the butter to the skillet in the oven.
When the butter is melted and stopped bubbling, remove the skillet from the oven then tilt the pan to make sure the melted butter is evenly coated across the bottom and sides of the skillet. The butter may brown a little but that adds more flavor. You don't want the butter to burn so watch it carefully.
Pour the batter into the center of the pan. Layer as many apple slices around the pancake batter as you like. It is ok to overlap the apple slices here. Sprinkle the minced rosemary over the apple slices. If you are adding crumbled bacon, sprinkle it over the apples now. Return the skillet to the oven.
Bake the Dutch Baby pancake for 20 minutes. Don't open the oven door until at least 15 minutes goes by. You can check the pancake through the lighted window in your oven. The Apple Dutch Baby won't rise and bubble until it gets sufficiently hot. The pancake is done when the sides have risen, and the surface is golden brown.
Remove the Apple Dutch Baby from the oven and lightly garnish with some minced rosemary if needed. Squeeze lemon juice (about 1/2 a lemon) all around the Dutch Baby.
Serve immediately for breakfast garnished with a light coating of powdered sugar and bacon on the side. Or, for dessert with ice cream and caramel sauce.
* If you are like me and don't save your rendered bacon fat, cook at least 4-6 slices of bacon in the skillet over medium to medium-high heat. Use the same skillet you plan to use for the Dutch Baby and sautéing the apples. It all depends on your bacon, but you should get plenty of rendered bacon fat to cook the apples with. Or cook enough bacon for your whole family or friends to enjoy with their Apple Dutch Baby and reserve 2 tablespoons of rendered bacon fat for the apples.
Cloudy Kitchen Salted Caramel and Apple Babka
Square Meal Round Table Chai Spiced Tarte Tatin
The Wood and Spoon Maple Apple Cake
The Cooking of Joy Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce
Pensive Foodie Mini Bacon Crusted Apple Pies
My Kitchen Love Bird’s Nest Caramel Apple Cake
More Icing Than Cake Apple Butter Pretzels with Rosemary Cheddar Dip
Casey Joy Lister Waldorf Salad’s Twisted Sister
The Kitchen Sink Apple Cheddar Loaf
What Should I Make For’s Apple Puff Pastry Tarts
Jessie Sheehan Bakes Apple Fritters
Smart in the Kitchen Gluten Free Apple Cranberry Crisp
This Healthy Table Cardamom Apple Tart
Feed the Swimmer’s Apple Buckwheat Galette with Halva and Maple Tahini
Figs & Flour Apple Purple Potato Pizza
Something New for Dinner Savory Bread Pudding with Apples, Sausage, and Pecan
Always Eat Dessert Apple Spice Scones with Maple Bourbon Glaze
Rezel Kealoha Rose Poached Apples with Rosewater Reduction
The Soup Solution Fennel Sausage and Apple Dressing (Stuffing)
Gobble the Cook One Pan Pork Chops and Sausages with Apple
Hola Jalapeno Fluffy Apple Chili Biscuits
Salt and Wind Pomegranate Ginger Apple Cider Punch
What Annie’s Eating Butternut Squash/Apple Soup with Asiago and Sage Croutons
Flours in Your Hair Brown Butter Bourbon Apple Pie
Confetti Kitchen Kale Salad with Chicken and Apple
Salted Plains Gluten-Free Apple Crumb Cake
Easy and Delish Fun Candy Corn Apple Pops
This Mess is Ours Easy Baked Apple Custard
Butter Loves Company Gingerbread with Brandied Apples
Zestful Kitchen Puffed Apple Pancake
Sweet Pillar Food Apple Honey Brie
A Farmgirl’s Dabbles Peanut Butter Apple Cookies
A Savory Dish Peanut Butter Protein Dip
Especially Southern Dishes Apple Pie Egg Rolls
Pie Girl Bakes Salted Caramel Apple Pie
Cocoa and Salt Vegan Apple Stuffin’ Muffins
Saltnpepperhere Honey Apple Muffins
Worthy Pause Thanksgiving-in-Your-Mouth Paleo Stuffing
Baking The Goods Apple Cheddar and Thyme Scones
Smart in the Kitchen Gluten Free Apple Cranberry Crisp
Measuring Cups Optional Caramel Apple Upside Down Cake
Inspired by the Seasons Brussels Sprout & Apple Slaw
Farm and Coast Cookery Apple Cider Donut & Cinnamon Apple “French Toast” Casserole
Ful-filled Milopita – Greek Apple Cake
Allo Maman, What’s Cooking Apple & Camembert Tarte Tatin
It’s a Veg World After All 5-minute Microwave Apple Crisp
Sprouting Radiance White Bean and Apple Soup
Champagne and Cookies Apple Galette
Blossom to Stem Apple Beehive
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.