December 31, 2017…New Year’s Eve. A lazy day before a last-minute invite to ring in 2018 with friends. I was going to clean out the fridges and freezers today (there’s no room left in there) but that’s not going to happen now.
But, we do need to eat first. Breakfast? No, its noon. Brunch? Brunch!! We have bags and bags of Okanagan cherries and peaches I froze in the summer. That’ll free up some space in the freezer. Sooooo…
Dutch Baby with Carmelized Drunken Cherries!
I’ve made Apple Dutch Babies, Peach Dutch Babies and Dutch Babies with Drunken Cherry Sauce. This time its all about the cherries….and the first “shot” of New Year’s Eve!
This is great as a brunch or a dessert!
· 4 tablespoons unsalted butter
· 3 tablespoons packed brown sugar
· 2 cups fresh or frozen cherries, pitted and halved
· 3 tablespoons Grand Marnier (or Triple Sec or Orange Brandy)
· 3 large eggs, at room temperature
· 2/3 cup whole milk, at room temperature
· 1/2 teaspoon vanilla extract
· 1/2 teaspoon kosher salt
· 2/3 cup flour
Topping (Optional per serving):
· Drizzle of fresh (unwhipped) cream
· Drizzle (or to taste) Crème de Cassis
1. Preheat oven to 425 degrees.
2. Melt butter in 10-inch cast iron skillet over medium heat. Add brown sugar, cherries, and Grand Marnier and stir to combine. Simmer until the sauce is thick and shiny, about 5 minutes.
3. While the cherries are caramelizing, mix the eggs, milk, vanilla, salt, and flour in a blender and blend for 30 seconds on low speed. Increase the speed to high and blend for one minute more.
4. Pour the batter on top of the cherries and transfer to the middle rack of the oven. Bake for 20 minutes, or until the top is golden brown and the cherry juices are bubbling.
5. Serve immediately and top with a drizzle of fresh cream and Crème de Cassis.
Note: Adapted from Food52 Dutch Baby with Caramelized Cherries