It was gray and wet this morning when I woke up, and instead of opening up my laptop like I usually do, I started a pot of coffee and whisked two eggs for a dutch baby batter, and fed Bodhi while the oven finished warming up. He is very, very enthusiastic about meals. So much so that he makes a point of checking his bowl throughout the day just to make sure there isn't a surprise meal waiting there for him.
The last few nights I've been making hot toddies for Stefan and myself about an hour before bed. I kind of wing it, but it's basically just whiskey, hot water, lemon, honey, a few whole cloves, and a pinch of nutmeg. I mention it because this thought just occurred to me: doesn't a late-night dutch baby served with a hot toddy sound good? I think I'll have to test this theory. Yes. I'll definitely have to test it.
Dutch Babies (serves 2)
adapted from All Recipes
2 room-temperature eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
a pinch of ground nutmeg
a pinch of salt
2 Tbsp butter
lemon slices
powdered sugar for dusting
Place a cast iron skillet (mine is 10") into your oven and heat to 425˚F. In a medium bowl, beat eggs with a whisk until light and frothy. Add milk and stir. Gradually whisk in flour, nutmeg and salt. Remove skillet from oven. Melt butter in the hot skillet, rotating to coat. Pour the batter into the skillet and return skillet to oven. Bake until puffed and lightly browned, about 12 minutes. Remove promptly, slice into quarters and squeeze lemon slices over the pieces, then sprinkle with powdered sugar.
