My husband and I are hosting a holiday party on Friday night, and since we’ll have a couple of overnight guests as well, I’ve been thinking about what I should have on hand for breakfast the next morning. A Dutch baby (also called a German pancake or Dutch puff) is a lovely thing to make for guests. It comes out of the oven puffed and golden, is easy to make but impressive enough that everyone eating it feels like they’re getting a treat. However, I’m also a big believer in a protein start to the day, particularly after a late night of rich food and merry making. Inspired by the large paper sack of shiitake mushrooms, breakfast sausage and eggs I brought home from last week’s market, I decided to see if I could make a Dutch baby that’s a bit more hearty and it worked perfectly. I plan to serve this to our guests this weekend with a side salad and big mugs of tea.
This recipe can be made vegetarian and/or lactose free very easily. See below for alternative ingredient options.
Savory Dutch Baby with Shiitakes and Sausage
Meanwhile, mix together the milk and eggs. Sift in the flour and .5 t. of salt and whisk briskly until no lumps remain.
When the mushroom mixture has finished cooking, remove it from the pan. Add the remaining butter or olive oil to the empty pan and place in the hot oven long enough to melt the fat completely. Remove from the oven and quickly add the sausage and mushrooms to the pan. Pour in the batter so that it covers that whole pan, sprinkle with cheese and return to the oven.
Bake for 15-20 minutes, or until the cake has puffed up nicely and the cheese is beginning to brown. When done, scatter with the remaining sliced green onions and serve immediately.
Make it vegetarian: Simply omit the sausage and use 2-3 times as many mushrooms.
Make it dairy-free: Use a milk alternative and forgo the cheese.
I love a mug of hot soup on a dreary day, like the ones we’ve been having lately. This soup, made with roasted winter squash and sweet potatoes is especially nice, because it’s a departure from the typically sweeter fall squash soup recipes I often see (though let the record show that those are lovely as well). I make this often during the holidays; it’s low-effort and budget friendly, but also full of nutritious vegetables making it a nice break from decadent, celebratory meals. The slight touch of heat makes this soup restoring, and the final flourish of blue cheese and buttermilk still makes it feel like a treat.
Sweet Potato Butternut Soup with Blue Cheese Buttermilk Sauce
In a large stock pot, at the vegetables, sprinkle with spices and pour over the stock. Bring to a simmer then, with an immersion blender or in batches in a traditional blender, puree the soup until smooth. Taste and adjust seasonings.
Meanwhile, blend together the blue cheese and buttermilk until almost smooth.
Serve in deep bowls (perfect for cupping in your hands to warm them up) with a drizzle of the blue cheese sauce.
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