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kinfolk: dutch baby with persimmons etc.

Dutch Baby with Persimmons, Apples & Pomegranate Seeds

from Kinfolk.

DUTCH BABY WITH PERSIMMONS, APPLES & POMEGRANATE SEEDS

Recipe & Styling by Kelsey Brown Photographs by Shaun Boyte

STOP EATING TOAST! BREAKFAST SHOULD BE MORE FUN THAN THAT. TRY THIS RECIPE FOR DUTCH BABY PANCAKES WITH PERSIMMONS, APPLES & POMEGRANATE SEEDS. 

A few years into our relationship, I mentioned jokingly to my husband, Shaun, that we shouldn’t even consider having kids until he could make half a dozen or so classic breakfast dishes on demand. I grew up with a father who, upon waking on Saturday mornings, worked the stove like a line cook taking orders for poached eggs, waffles, pancakes, etc. Mom got some reprieve and the kids took note that being a family meant sharing the responsibility of a homestead. The Dutch baby pancake—kind of a sweet popover thing that’s also called a German pancake, a Bismarck or a Dutch puff—was Shaun’s first contribution to the “future dad” list: easy, and a platform for all kinds of good stuff. I prefer fruit and cream, but when Shaun practices you’ll find his dripping in Nutella.

Ingredients3 tablespoons unsalted butter, room temperature4 large eggs1 cup whole milk1 cup flour1/4 teaspoon salt1/2 teaspoon vanilla extract1 Honeycrisp apple4 ultra-ripe fuyu persimmons2 tablespoon butter1 teaspoon cinnamon1/4 cup sugarJuice of 1 lemon1/2 cup pomegranate seeds1 cup heavy cream

DirectionsPreheat oven to 425ºF. In a medium cast-iron pan or Pyrex dish, melt butter while the oven preheats. Remove when bubbling. Set aside.

Whisk together eggs, milk, flour, salt and vanilla until foamy. Pour batter into warm hot skillet/dish with melted butter, bake until the pancake puffs and lightly browns along the edges (18 to 22 minutes).

While the Dutch baby bakes, prepare the fruit topping. Cut the apples and persimmons into thin slices. Melt the butter in a sauté pan. Stir in sugar until it just begins to dissolve. Add apples and persimmon slices, cinnamon and lemon juice. Stir together over medium heat until just softened (8 to 10 minutes). Remove from heat.

Whip cream in a stand mixer. Spoon onto the Dutch baby, ladle, then top with fruit compote, and garnish with pomegranate seeds. Enjoy hot.

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Simple & Pretty.

chocolate-dipped pistachio shortbread

Via Local Milk.

Chocolate-Dipped Pistachio Shortbread

yield: 16 weges

Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position, then open the collar, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. The extracted round of dough in step 2 is baked alongside the rest of the shortbread. The shortbread will keep for up to one week in an airtight container or cookie tin stored at room temperature. // Reprinted from The Cook's Illustrated Baking Book with permisson

INGREDIENTS

• 1/2 cup (1 1/2 ounces) old-fashioned rolled oats
• 1/2 cup finely chopped toasted piachios
• 1 1/2 cups (7/12 ounces) all-purpose flour
• 1/4 cup cornstarch
• 2/3 cup (2 2/3 ounces) confectioner's sugar
• 1/2 teaspoon salt
• 14 tablespoons unsalted butter, chilled and cut into 1/8-inch-thick slices
• 10 ounces finely chopped bittersweet chocolate, divided

INSTRUCTIONS

1. 1. adjust oven rack to middle position and heat oven to 450 degrees. pulse oats in a spice grinder or blender until reduced to a fine powder, about 10 pulses (you should have 1/4 to 1/3 cup oat flour). using stand mixer fitted with paddle, mix oat flour, all-purpose flour, pistachios, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. add butter to dry ingredients and continue to mix until dough just forms and pulls away from sides of bowl, 5-10 minutes.
2. place upside-down (grooved edge should be at top) collar of a 9- or 91/2-inch springform pan on parchment paper-lined baking sheet (do not use springform pan bottom). press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. place 2-inch biscuit cutter in center of dough and cut out center. place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. open springform collar, but leave it in place.
3. bake shortbread for 5 minutes, then reduce oven temperature to 250 degrees. continue to bake until edges turn pale golden, 10 to 15 minutes longer. remove baking sheet from oven; turn oven off. remove springform pan collar; use chef's knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. using wooden skewer, poke about 10 holes in each wedge. return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. allow shortbread to dry in turned off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
4. transfer sheet to wire rack; let shortbread cool to room temperature. cut shortbread at scored marks to separate.
5. melt 8 ounces finely chopped bittersweet chocolate in microwave at 50 percent power for 2 minutes. stir chocolate and continue heating until melted, stirring once every additional minute. stir in additional 2 ounces finely chopped bittersweet chocolate until smooth. carefully dip base of each wedge in chocolate, allowing chocolate to come halfway up cookie. scrape off excess with your finger and place on parchment paper-lined rimmed baking sheet. refrigerate until chocolate sets, about 15 minutes.

NOTES

i just threw my pistachios in the mini food processor along with the oats after the oats had already been pulsed 10 times.

i also sprinkled the chocolate with chopped pistachios for color and crunch though the recipe doesn't call for it.

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