Hey there! I’m back on U.S. soil after two eventful and amazing weeks in Iceland and Sweden. The past month has just been a complete blur. One minute we were saying farewell to all our Cape Cod workshop attendees, and then it seemed like I blinked and found myself in the Reykjavik airport, semi-delirious from a sleepless red-eye flight and so thankful to have found Eva within five seconds of exiting Customs. I blinked again and we were laughing and eating with a wonderful group of ladies on the shore of a beautiful lake in the Swedish countryside, and then in a flash I was home in Vermont. I can’t wait to share all of those adventures with you guys in the near future. But first, it’s time for berry-filled dutch babies and details about another upcoming workshop!
I’m very excited to announce that registration is open for the First We Eat photography, styling, and truffle foraging workshop in Croatia this fall! We’ll be staying in an absolutely gorgeous old stone farmhouse-turned-restored villa (complete with a pool, hammocks, and a beautiful view of Motovun) located in the heart of Istrian wine and truffle country. In addition to photography and styling lessons, we’ll be going on lots of fun excursions, including truffle foraging guided by a neighbor, a visit to a beekeeper, and a trip to the town of Hum (the smallest town in the world!) and a picnic in Porec. It’s going to be an amazing time, and we’d love to have you join us! Head on over to the event page to read more details, register, and see lots of pictures of the villa!
So ok, let’s talk about this dutch baby. I’ll be honest, I missed the dutch baby craze that happened years ago. Well, I didn’t really miss it, I saw it happening. I just never made one. And now that it’s not really cool anymore, I decided to give it a try several months ago. Guess what—(you don’t have to guess, you probably already know)—they’re delicious. I’ve since made a number of them, both sweet and savory, but this is one of my favorites. We made a version of this for breakfast at our Cape Cod workshop, and it was a big hit. It manages to be both hearty and summery, between the warm gingerbread-y spices and all the strawberries dotted with basil. I like to do a mix of cooked and fresh strawberries to get the best of both worlds. And topping it with Vermont Creamery’s vanilla crème fraîche is a must. (I think we’ve turned pretty much every U.S. workshop attendee into a crème fraîche addict at this point.) It’s deliciously tangy with a hint of decadence, and almost takes this into dessert territory, in the best way possible. You could honestly probably even serve this as a dessert, but you should really eat it for breakfast. Because dessert for breakfast rules.
Strawberry Gingerbread Dutch Baby with Vanilla Crème Fraîche
(adapted from The Smitten Kitchen Cookbook)
2 tbsp dark brown sugar
2/3 cup flour
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp kosher salt
1 tbsp Vermont Creamery vanilla crème fraîche
2/3 cup whole milk
3 tbsp Vermont Creamery cultured butter
1 quart of strawberries or a little less, sliced and divided
1/3 cup sliced almonds, divided
a few leaves of basil, cut into thin ribbons
additional Vermont Creamery vanilla crème fraîche, for serving
Preheat the oven to 400°. Crack eggs into a food processor and blend for around 2 minutes, until the mixture is very smooth and pale in color. Add the sugar, flour, spices, 1 tbsp of crème fraîche, and milk, and continue to blend until the mixture is once again very smooth.
Place the 3 tbsp of butter in a 12″ cast iron or other oven-safe skillet. Place the skillet in the oven for 5 minutes, or until the butter has melted and begun to brown. Remove the skillet from the oven and swirl the butter around to coat the bottom and sides. Pour the batter into the pan and return it to the oven.
Bake for about 7 minutes, then sprinkle half of the strawberries and almonds onto the batter. Continue to bake until the batter has climbed the sides of the pan and the edges are golden brown, approximately another 15–20 minutes.
Remove from the oven and top with the remaining strawberries, almonds, and basil. Cut into slices and serve topped with vanilla crème fraîche.