Last summer I invited a few good friends to my house for a leisurely Sunday lunch. One couple brought me a flat of Blenheim apricots. No bottle of mediocre wine, mind you. A flat of Blenheim’s. Seriously.
Such an incredible gift! All of us ignored the appetizers I had prepared, as we sat there popping those incredible little apricots into our mouths, mopping up the sweet juices with napkins. I can’t even remember what else we ate that day.
I was still savoring that taste-memory when a couple of months later I was contacted by a woman writing a single-subject cookbook on apricots who wanted some help fine-tuning her recipes for publication. We met, waxed poetic over apricots (as only food lovers do), and decided this collaboration would be a good fit.
Fast-forward another few months, and the book is released—just in time for the 2018 apricot season. And a lovely book it is. First-time author Lisa Newman will have you salivating from beginning to end.
For the Love of Apricots: Recipes and Memories of the Santa Clara Valley contains over 60 recipes beginning with Breakfast and ending with Cocktails; as she says, “just like the best days of our lives.”
Since apricot season is so painfully short, Lisa provides both sweet and savory recipes for apricots in every form: fresh, dried, and preserved—with plenty of tips for freezing, preserving, and otherwise saving your own. She even gives instructions for making your own apricot syrup and apricot liqueur.
If you are interested in learning more about apricots, or would like to order a copy of Lisa’s book, visit her information-packed blog, fortheloveofapricots.com.
Since apricots are the star of stone fruits at the farmers’ market this month—right up there with ripe red cherries—I turned to Lisa for one of her recipes. And she didn’t disappoint.
I think the first time I saw a Dutch Baby was many years ago at some upscale pancake house. Someone nearby had ordered one, and as the waiter whisked it to the adjacent table I was mesmerized by this extravagantly puffy concoction barely hidden beneath of shower of powdered sugar. It was definitely an “I’ll have what she’s having” moment. I was later delighted to learn how surprisingly easy they are to prepare.
This is not the sort of pancake that sinks into your stomach and sits there all day like a leaden zeppelin. It’s light and pleasantly eggy, like a clafoutis gone wild.
Lisa says, “A Dutch Baby pancake takes minutes to assemble and the alchemy that happens when the batter and hot melted butter mix at high temperature makes for a dramatic moment when it comes out of the oven. I like to gather everyone around the oven as if unveiling a work of art. Adding apricot slices to the pancake batter takes this breakfast tradition to another level. Feel free to use sliced frozen apricots in place of fresh so you can enjoy this recipe year round; they work just as well. The Dutch Baby is a great foundation for toppings. For my taste, a dusting of freshly grated nutmeg with squeezes of lemon and a sprinkling of powdered sugar is heavenly. Drizzling some apricot or maple syrup over the pancake is wonderful too.”
Apricot Dutch Baby Pancake
3/4 pound fresh, ripe apricots (about 6)
4 tablespoons (1/2 stick) unsalted butter
3 large eggs
1 cup whole milk
1 cup all-purpose flour
Toppings
Grated fresh nutmeg
1 to 2 lemons, quartered
Powdered sugar
Apricot syrup
Preheat the oven to 425 degrees.
Pit and slice the apricots. There should be enough to lightly fill the bottom of a 2- to 3-quart pan. Set aside.
Place butter in the pan (a cast iron pan is ideal) and set in the preheated oven to melt for 3 to 5 minutes. Watch carefully so it doesn’t burn.
While the butter is melting, quickly make the batter. Mix the eggs in a blender with the machine running for 30 seconds. Pour in the milk and blend well, then gradually mix in the flour. Beat 30 seconds or longer, scraping down the sides if necessary, until the flour is well incorporated.
Remove the pan from the oven, pour in the batter, and bake until puffed and nicely browned, 20 minutes. While the Dutch Baby is baking prepare the toppings.
Remove the Dutch Baby from the oven and dust the pancake with nutmeg. It will quickly deflate and should be served immediately. Pass lemon wedges, powdered sugar, and syrup toppings at the table.
Note: Lisa says this serves 4. Her family must be far more polite than mine.
The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
Leave a Reply