Dutchbabywithcranberryorangesyrup Recipes

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CRANBERRY DUTCH BABY RECIPE BY TASTY



Cranberry Dutch Baby Recipe by Tasty image

Here's what you need: leftover cranberry sauce, grated orange zest, grated lemon zest, maple syrup, fine sea salt, egg, whole milk, all purpose flour, fine sea salt, vanilla bean, unsalted butter, confectioners sugar, maple syrup

Provided by Chris Salicrup

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 13

1 cup leftover cranberry sauce
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons maple syrup, more or less depending on the sweetness of your original cranberry sauce
fine sea salt
3 tablespoons egg, at room temperature
½ cup whole milk, room temperature
½ cup all purpose flour
½ teaspoon fine sea salt
1 vanilla bean, split and scraped
3 tablespoons unsalted butter
confectioners sugar
maple syrup, optional

Steps:

  • Preheat the oven to 425°F (225°C).
  • In a small saucepan set over medium-low heat, add leftover cranberry sauce.
  • Stir in the orange zest, lemon zest, and maple syrup.
  • Season with a pinch of salt.
  • Stir together and heat until warmed through.
  • Remove the pan from the heat and set aside.
  • In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
  • Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
  • Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
  • Bake until puffed and golden around the edges, 18 to 22 minutes.
  • Remove the Dutch baby from the oven and dust with Confectioners' sugar.
  • Serve immediately with maple syrup, if desired.
  • Enjoy!

Nutrition Facts : Calories 197 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams

DUTCH BABY WITH CRANBERRY ORANGE SYRUP



Dutch Baby With Cranberry Orange Syrup image

This recipe was found in the recent edition of USA Weekend, Dec 23-25, 2011, & we found it makes for a delicious breakfast! Actually it would be great anytime of the day! NOTE: the syrup takes less than 10 minutes to make, while each Dutch Baby takes about 22 minutes from start to finish. The preparation time is calculated for making the syrup plus 4 of the pancakes.

Provided by Sydney Mike

Categories     Breakfast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup whole milk
4 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
2/3 cup orange marmalade
1/3 cup dried cranberries, rounded
1/3 cup water
2 tablespoons unsalted butter
1 tablespoon granulated sugar

Steps:

  • Preheat oven to 425 degrees F & position a rack in the middle position.
  • Whisk milk, eggs, vanilla extract & salt in a medium bowl, the vigorously whisk in the flour until mostly smooth. Let stand a few minutes & whisk again until smooth.
  • In a small saucepan, bring marmalade, cranberries & 1/3 cup water to a simmer over medium heat, then continue to simmer 3 or 4 minutes or until the mixture has a light syrup consistency. Cover & letset.
  • Meanwhile, in a heavy-bottom 10-inch (preferably cast-iron) skillet, heat butter over medium heat until light golden brown, Then pour milk mixture into the skillet.
  • Put the skillet into the oven & bake 15 to 17 minutes, or until puffed & golden.
  • Without removing the Dutch Baby from the oven, sprinkle with the sugar & then turn the oven to broil, & broil several minutes more or until very puffy & golden brown.
  • Serve immediately from the skillet & drizzle with the syrup.

Nutrition Facts : Calories 284.5, Fat 8.5, SaturatedFat 4.3, Cholesterol 138.2, Sodium 183.2, Carbohydrate 44.6, Fiber 1.1, Sugar 26.1, Protein 7.8

DUTCH BABY WITH CRANBERRY-ORANGE COMPOTE



Dutch Baby with Cranberry-Orange Compote image

Provided by Amanda Freitag

Categories     main-dish

Time 2h15m

Yield 4 pancakes plus 2 cups compote

Number Of Ingredients 13

1 pound fresh cranberries
1 cup honey
1/2 teaspoon vanilla extract
2 oranges, peeled and cut into segments
Pinch salt
4 large eggs, room temperature
3/4 cup whole milk, room temperature
1 cup all-purpose flour, sifted
2 tablespoons vegetable shortening, melted
1 tablespoon sugar
1/4 teaspoon salt
4 tablespoons unsalted butter
Powdered sugar, for dusting

Steps:

  • For the compote: In a heavy saucepot, add half of the cranberries and the honey. Cook over medium-low heat until the cranberries have broken down, 5 to 7 minutes. Stir in the vanilla and the remaining cranberries; cook for another 2 minutes. Off the heat, fold in the orange segments. Let cool. Serve at room temperature.
  • For the Dutch baby: Preheat the oven to 450 degrees F.
  • In a mixing bowl, combine the eggs, milk, flour, shortening, sugar and salt. Whisk until the ingredients are thoroughly combined and the batter is smooth and creamy.
  • Place an 8-inch cast-iron skillet in the oven for 8 minutes to get hot. Carefully remove the skillet from the oven and add 1 tablespoon of the butter, swirling to coat the pan evenly. Pour one-quarter of the batter into the hot pan and return to the oven. Bake until golden brown, 15 to 20 minutes. Serve with a 1/4 cup of the compote, and dust with powdered sugar. Repeat with the remaining butter and batter.

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