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.
Eggs are one of the best foods because you can eat them for any meal of the day. Scrambled eggs for breakfast, or an egg salad or spinach salad with hard-boiled eggs make a wonderful lunch. Dinner meals like quiche, soufflé, or omelets are perfect for a quick and easy supper. Eggs also make great appetizers. Who can resist mustardy or spicy deviled eggs? In fact, you could put an egg on almost anything and call it a meal. I believe eggs are perfect comfort food.
One outstanding egg dish, and perfect for all four meal categories, is the frittata. A frittata is an Italian omelet, like the Spanish tortilla. It is not folded over or rolled like a French or American omelet, but the principles are similar. Simply, whisked eggs cooked in a pan with cheese and fillings. Unlike the French omelet, Frittatas require a two-part cooking process. The first stage of cooking is on the stove, then it goes in the oven or under a broiler to finish cooking.
There are two standard ingredients in a frittata, eggs and Parmesan cheese. Add to this foundation, inspired combinations of cooked vegetables, herbs, more cheese, cured meats, or all of the above, and a frittata turns into a substantial meal. Frittatas are a light egg pancake of goodness. It’s also a great pantry meal to use up all the leftover vegetables or pasta hiding in your refrigerator.
I first discovered frittatas in the mid 1980’s from one of my favorite cookbooks, Cucina Fresca by Viana La Place and Evan Kleinman. At the time, this cookbook was a novelty and showed how fresh ingredients, simply prepared, produces great tasting food. It is also a good cookbook for entertaining, because it is filled with recipes that taste great at room temperature.
Zucchini and basil frittata is one of their recipes. It is a light omelet, filled with garlic infused zucchini and the warm sunshine of basil. I enjoy eating it for breakfast, brunch, lunch or dinner. If I remember correctly, the first time I made it was for a bridal shower. It was so long ago. The specifics of that time have faded, but the general feeling remains: a bright sun lit room, a table full of friends, laughter, and everyone happily enjoying this new meal. This memory returns to me every time I make zucchini and basil frittata, and so I always associate celebrations, bright sunshine, and good friends whenever I make it.
It is an easy meal to make with your kids and won’t require too much thought before you drink your first cup of coffee. I know I need a cup of coffee before I start working with sharp knives, fire or follow new instructions. Getting the frittata out of the skillet requires the steady and large hand of an adult. But, your children will think you are a magician as you reveal the surprise frittata out from under your pan, voilà.
Making a Mother’s Day Meal try these recipes:
Tips for success making Zucchini and Basil Frittata
You will need a well-seasoned 10-inch cast iron skillet, or a non-stick skillet. The frittata will need to slide or flip out the pan and the non-stick surface and sloped sides of the skillet will make it easier to work with.
Mix the eggs thoroughly with a wire whisk. You do not want streaks of egg whites throughout your cooked frittata.
Plan ahead, salt the zucchini and let it drain for 30 minutes. This is important first step that gets rid of excess moisture in the vegetables.
Cook the frittata on medium heat to prevent excess browning on the bottom and cook the eggs too quickly.
To serve as an appetizer, cut the frittata into small diamonds, or 1 ½ inch squares and offer toothpicks for easy picking.
Frittatas are perfect cooked with tomatoes, leftover pasta made with red sauce, spinach, onions, herbs, or extra cheese.
Whether you want a to make a special breakfast, luncheon, or need an appetizer, Zucchini and Basil Frittata is an unexpected dish for all appetites. Serve this frittata at your next friendly gathering and create your own associations paired with fun, family and friendship. I like to serve frittata warm, but can be served at room temperature paired with fruit, like strawberries mixed with mint or basil, or a green salad, and a baked treat such as crusty bread, muffins or pastry.
Zucchini and Basil Frittata
- 1 lb / 453 g zucchini
- About 1 tsp/ 4g Kosher salt
- 4 TB / 36 g Olive oil- divided
- 3 garlic cloves minced
- 6-8 eggs
- 1/4 cup / 29 g Parmesan or Romano cheese
- 1/ 2 cup / 14 g coarsely chopped basil leaves
- Fresh ground pepper to taste
Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
Pre-heat the oven to 400˚F
Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o’clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o’clock, 6 o’clock and 9 o’clock. This will help the middle of the eggs cook.
When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.
Serve warm or at room temperature.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
If there is just one food a person should learn to cook, I would recommend learning how to cook anything with eggs. If you can cook an egg, be it fried, scrambled, poached or hard-boiled, you can give yourself endless varieties for breakfast, lunch and dinner. Eggs are versatile and inexpensive, and easily provide a satisfying, high protein meal. One of my favorite breakfasts is, scrambled eggs with a side of fresh chopped tomatoes and spinach, drizzled with truffle oil: A bright and fresh taste combined with the indulgent smell and flavor of truffles. It is a great way to start one’s day. An egg is a perfect food and one that I am pleased is off the Do Not Touch list.
It is intriguing to me that this humble food arouses such debate about one’s skill as a chef. Rumor has it that one’s omelet making skill has either squashed or jump started a chef’s career, (Blood, Bones and Butter by Gabrielle Hamilton). My research shows that there are various omelet cooking techniques. One can add milk, water, heavy cream, cook on low heat, high heat, scramble, pull, tilt, and whack your way to omelet perfection. I believe that something so fundamental should be less complicated and intimidating.
“The egg can be your best friend if you give it the right break.” Julia Child, The French Chef episode, “Elegance with Eggs”.
Fortunately for me, my introduction to making omelets did not involve the intimidating classic French technique, but a more relaxed version of pulling the eggs away from the side of the pan and allowing for the liquid to easily flow into the emptied space. This introduction was generously taught to me when I was around 9 years old.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.