Chef Tirzah Love’s Dutch Baby with Cranberry Sauce
Dutch Baby and Cranberry Sauce
3 tablespoons butter
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons pure vanilla extract
Confectioners’ sugar, for dusting cranberries
1 cup sugar
1 cup orange juice
1 stick of cinnamon
1 teaspoon vanilla
4 cups (12 oz package) fresh cranberries
Preheat the oven to 400 degrees F.
Put the butter in a large, oven-proof, nonstick sauté pan and place in the oven.
Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
Dust with confectioners’ sugar when cooled slightly, then add toppings (recipe to follow). Slice the pancake into 8 wedges on a serving platter or cutting board.
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Put the orange juice and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
Add the cranberries, cinnamon stick and vanilla to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.