Life is a little (read: lot) intense lately. In a good way. But a busy way.
For one, Alex and I have officially moved into our South End dream apartment. It has hardwood floors, bay windows, a view of a park that, each time I look out at it, makes me want a dog even more than the day before, three (three!) fireplaces, and a Viking range.
It’s absolutely incredible, and something I never thought I could afford. But after years of hard work, it feels damn good.
We’re currently decorating it to a T, but as soon as we’re done I’ll do a little apartment tour for you guys, because that would be super fun.
I also feel like I’ve been in an airport every other week. This last month I was in Tulum, first with friends then for a Foodie’s Guide To Tulum post (coming at you soon!), then Cincinnati with Kroger, and in a week I leave for Paris with Bonne Maman. Then I fly home briefly before heading out to Maryland to shoot a cookbook with Wholesomelicious, then back to Detroit for Alex’s medical school graduation, a two-day shoot with Simply Orange, then a friend’s wedding.
Oh and my team and I are officially launching Foodtography School in two and a half weeks.
Can you see why I can barely keep my head on straight? But se la vie! I’ll be good! 🙂
Now that you know my life schedule, let me leave you with this Brown Butter Bourbon Peach Dutch Baby. It’s pretty epic. A soft and fluffy Dutch pancake made with brown butter sautéed peaches, a bourbon brown butter batter, plus it’s topped with ice cream. Oooooh baby!
This would be a perfect addition to your Mother’s Day brunch table. Or to your regular brunch table. Just… go make it.
!for the dutch baby
5 tablespoons butter, divided
1 large peach, sliced thin
3 large eggs, room temperature
1/2 cup plus 1 tablespoon all-purpose flour
3 tablespoons sugar
1 tablespoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
!for the toppings
1/4 cup granola
3 scoops vanilla ice cream
powdered sugar, for dusting
Preheat oven to 350°F.
In a small saucepan, heat the butter over low heat for roughly 5 minutes, swirling the pan every 20 seconds or so. Heat until the milk solids turn a light golden brown color. Remove from heat and allow to cool slightly.
Spoon 1 tablespoon of browned butter in a large caste iron pan. Sauté half of the peach slices in the brown butter until golden. Remove from heat and allow to cool while you make your batter.
In a large blender, combine eggs, flour, sugar, remaining 1/4 cup browned butter, bourbon, vanilla, salt, and cinnamon. Pulse until mixture comes together, then pour into caste iron pan with sautéed peaches.
Bake for 15 minutes, until the dutch baby puffs up in the middle and is a light golden brown. Remove from oven and allow to cool for 5 minutes, then sprinkle with granola, remaining slices of peach, ice cream, and dust with powdered sugar. Serve warm!