Lemon Thyme & Ginger

Smoky-Maple Apple Dutch Baby

Smoky-Maple Apple Dutch Baby Pancake reicpe

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.

Smoky-Maple Apple Dutch Baby Pancake recipe.

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.

Smoky-Maple Apple Dutch Baby Pancale recake recipe

Smoky-Maple Apple Dutch Baby Pancake recipe.

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.

Smoky-Maple Apple Dutch Baby Pancake reicpe

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:

Fresh Herb Omelet with Goat Cheese and Roasted Red Pepper 

Baked Oatmeal with Apples and Apricots

Smoky-Maple Apple Dutch Baby Pancake Recipe

Smoky-Maple Apple Dutch Baby Pancake reicpe.

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

Dutch Baby Pancakes are like a cross between a popover and a crepe. They are light with a slight custardy texture. Sliced apples simmered in a maple syrup and bacon fat glaze add a wonderful but subtle smoky flavor to the apples. Substitute with butter if you do not eat bacon. I also love rosemary with apples. Use a light hand when adding the rosemary, a little goes a long way. It is not a featured ingredient, just there to help the apples shine. Lemon juice is a traditional garnish for Dutch Baby Pancakes and really brightens up this sweet-savory breakfast.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Ginger

Ingredients

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

Instructions

  1. Pre-heat the oven to 425°F (218 °C)

Prepare the apples

  1. Peel and core the apple and slice into rounds, 1/4 inch (6 mm) thick.
  2. 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

  1. Clean the skillet and place in the pre-heated oven.
  2. 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.
  3. Add the butter to the skillet in the oven.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Recipe Notes

* 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.

Spinach Artichoke Dip with Bacon and Crispy Pita Chips

Appetizers, Recent Posts | January 31, 2017 | By

Who: Atlanta Falcons vs New England Patriots.

What: Super Bowl LI.

Where: Houston TX and televised on FOX Network.

When: Sunday Feb. 5th 2017, 6:30pm EST.

Halftime show: The ever so talented Lady Gaga.

All those questions are answered, but the most important question remains, what are we going to eat?

Spinach Artichoke Dip with Bacon Recipe

Whether you are staying at home or going out to friends, this central food question is on everyone’s mind. The Super Bowl is a food grazing phenomenon with established traditions that has grown in popularity for the past 51 years.  Like Thanksgiving, certain foods are a must have. My friend Alan believes the Super Bowl is not the Super Bowl unless wings are served. I also believe dips fall into the must have category and Spinach Artichoke Dip with Bacon is the perfect stand-in.
Spinach Artichoke Dip with Bacon Recipe

Spinach Artichoke Dip with Bacon Recipe

It is hard to believe that Spinach Artichoke Dip needs any improvements. Still, as the saying goes, “Everything tastes better with pork,” totally applies to Spinach Artichoke Dip. Adding bacon to this traditional dip turns an “Oh yum,” into, “Wow. What is this? It is incredible.”  Spinach Artichoke Dip with Bacon is a powerhouse dip. It is familiar and new at the same time, and well worth the extra time it takes to cook the bacon.

This recipe is an oldie of mine. Well “oldie” is a relative term and I can’t believe that I am considering 2005 in the oldie category. Yet, some foods and food trends have a short lifespan. Additionally, I am one to frequently change around my food ideas for any party. Spinach Artichoke Dip with Bacon is not a passing trend, but there when you need an appetizer on the quick. This recipe stands the honored test of time and continues to be a reliable recipe for a crudité platter, or chips and dip.

Spinach Artichoke Dip with Bacon Recipe

I got this recipe from a Food Network series, Party Line with the Hearty Boys. I enjoyed the show and was sad that it did not last very long. The hosts Dan Smith and Steve McDonagh came across as fun easy-going guys and with a collection of delicious and reliable recipes. The only changes I made to this recipe, was to mix in some yogurt with the sour cream to lighten it up.

Tips for making Spinach Artichoke Dip with Bacon

Use any combination of sour cream and Greek yogurt. The original recipe used 100% sour cream. You can also try crème fraiche. This is a thick dip, so regular yogurt will not work as well as Greek yogurt does. I also believe the full fat versions of both ingredients taste a lot better than the low-fat versions.

Cooking the shallots and garlic makes a big difference in this recipe. Raw garlic and onions can overwhelm the dip, and they do not age well. Also, cooking the shallots and garlic extends the lifespan of a dip from 24 hrs to a couple of days.

This can be served cold, but I think it is easier to dip chips, and tastes better when it is closer to room temperature.

If you have non-pork eaters, portion out some of the dip before you add the bacon so all your guests can enjoy this dip.

Spinach Artichoke Dip with Bacon Recipe

Spinach Artichoke Dip with Bacon and Crispy Pita Chips

Spinach Artichoke Dip with Bacon and crispy pita chips is a recipe I have served many times. It is a family favorite and a great choice for any gathering of family and friends. Adding crispy bacon and lemon zest to this traditional dip recipe makes it stand out appetizer. This recipe is slightly adapted from Dan Smith and Steve McDonagh, Party Line with the Hearty Boys as seen on Food Network, 2005.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author Ginger

Ingredients

For the Dip

  • 1 Tb vegetable oil
  • 1 shallot minced
  • 3 garlic cloves minced
  • 1 10- oz package frozen chopped spinach thawed
  • 2 cups sour cream or 50/50 combo of sour cream and Greek yogurt
  • 1 6- oz jar marinated artichoke hearts roughly chopped
  • 10 bacon strips cooked up very crisp, crumbled
  • 1 tsp lemon zest
  • 1 tsp freshly ground black pepper

For the Crispy Pita Chips

  • 1 Tb kosher salt
  • 1 Tb dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 12 tsp ground black pepper
  • 14 tsp celery salt
  • ½ cup vegetable oil
  • 8 pitas cut into 12 wedges each

Instructions

For the Dip

  1. Heat up the vegetable oil in a small skillet over medium low heat. Once warm add the minced shallots and garlic to the pan. Cook the vegetables and stir frequently until the vegetables are softened, about 5-7 minutes. Remove from heat and set aside.
  2. Put the thawed spinach on a double layer of cheesecloth*. Bring the ends together and twist
  3. forming a tight ball. Squeeze all the excess water from the spinach. Place in a medium size mixing bowl. Add all the ingredients to the bowl with the spinach and carefully mix until all the ingredients are incorporated. Allow the dip to rest for at least 30 minutes before serving. If you are not going to serve it right away, store the dip covered in the refrigerator.
  4. Spoon the dip into a serving bowl and serve with the crispy pita chips.

For the Crispy Pita Chips

  1. Arrange an oven rack to be in the top third of the oven. Preheat the oven to 350˚ F
  2. In a small bowl mix the Kosher salt, dried basil, garlic powder, onion powder, dried oregano, black pepper, and celery salt until evenly combined. Add the pita triangles into a large mixing bowl. Sprinkle the mixed herbs and spices over the pita wedges. Using clean hands, toss the pita wedges and spice mix until it is thoroughly mixed together. Drizzle the oil over the pitas and mix thoroughly until the pita chips are evenly coated with oil and spice mix . Arrange the spiced pita triangles on a large rimmed baking sheet. Place the sheet pan in the oven and bake until the pita chips are crispy and lightly browned. Let the pita chips cool for 10 minutes before you arrange them for serving.
  3. Serve with the spinach artichoke and bacon dip.

Recipe Notes

* If you do not have cheesecloth, you can use a fine mesh strainer and push the water out of the spinach using the back of a large spoon. If you have a clean flour sack kitchen towel, it will work just as well as cheesecloth.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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