This herbaceous, cheesy, sweet-tart Dutch baby brings all the fall brunch vibes. In the recipe, fresh herbs bake into an egg-based batter that blends together in less than a minute. Just before the Dutch baby puffs to showstopping heights, Tillamook Extra Sharp White Cheddar Slices are added for a layer of bold, cheddary flavor. Though I typically use them for sandwiches, the cheddar slices work well in this dish because they melt nice and evenly—plus, they save me the step of having to grate cheese by hand.
If you want that signature puff, it’s important that the ingredients are room temperature. Trust me, there is a noticeable difference in the rise and expansion of your Dutch baby if the eggs and milk are cold during the baking process. Pull the eggs out of the refrigerator 30 minutes prior to preparing the batter and gently warm the milk in the microwave for about 30 seconds to bring it up to room temperature. The bread flour that the recipe calls for also helps with increased puffiness because of the higher gluten content, but all-purpose flour also works well for this recipe.
Fresh cranberries are only available in the grocery store for a period of time between September to January. If you are having a hard time finding fresh cranberries in your area, frozen or canned whole berry cranberries are your next best bet. Frozen cranberries can follow the spread recipe as is. Since canned whole berry cranberry sauce is jellied with more texture, you won’t need to cook down the sauce other than warming it up until it’s melted. Here’s an alternate method for using canned cranberry sauce:
- 1 (15-ounce) can whole berry cranberry sauce
- 1 medium orange, zested and juiced (about 2 teaspoons zest, ½ cup orange juice)
- ¼ cup water
- ¼ cup granulated sugar
In a small pot, combine cranberry sauce, orange zest, orange juice, water, and sugar. Heat the mixture over medium-low heat and bring to a simmer. Cook, stirring occasionally, for 5 minutes, or until the cranberry sauce has melted. Remove from heat. Serve with the Dutch baby.
—Briana Riddock
This recipe is shared in partnership with Tillamook. —The Editors
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