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ESTATE HONEY & HERB DUTCH BABY
As the Resident Chef at Lune1860, Jaclyn created this recipe for the Harvest Moon newsletter.
Visiting the grounds of Lune and smelling the estate grown delicacies always provokes inspiration. I remember the first time tasting Ezra's Sticky honey, the floral notes were prominent, it was so delicious that it seemed almost wasteful to enjoy it in any other way than to drizzle it onto a piece of parmesan or a piece of fresh sourdough. I didn't want to mask the flavour with competing elements. Ezra also offered his freshly clipped herbs, fragrant and bountiful. This recipe combines both. I can picture this being a perfect addition to a quiet morning at Lune, whilst the sun is still low in the sky and the wild flowers are still wet with dew.
Dutch Baby Ingredients
5 sage leaves
3 tbsp butter
3 large eggs, room temperature
½ cup of milk
1 tsp vanilla extract
1 tbsp sugar
½ cup all-purpose flour
Sticky honey to drizzle
1 bosc pear
4 sprigs thyme
1/2 cup walnuts
1/3 lbs bacon
Preheat oven to 425 degrees
Place bacon on a sheet pan and bake in the oven until crisp – 15-20 minutes depending on the thickness.
Slice pear and place on a baking sheet.
In a 10 inch skillet, add butter and sage.
Heat butter and sage over high heat on the stove until the butter browns and the sage is crispy and fragrant. Remove sage from pan and set aside.
Coat all sides of the pan with the browned butter.
Either in a stand mixer on high or vigorously by hand in a large mixing bowl, whisk eggs until frothy for about a minute.
Gradually add in the remaining ingredients (milk, vanilla, sugar and flour) whilst mixing until smooth.
Add the batter to the skillet and bake for 20 minutes until golden and puffy. At the same time, place the baking sheet of pears in the oven.
Whilst these bake, lightly toast the walnuts in a pan over medium heat.
Chop the bacon and walnuts.
Shave parmesan with a vegetable peeler.
Once the Dutch Baby has been removed from the oven, drizzle liberally with our Sticky honey, sprinkle the thyme leaves, crispy sage, walnuts, bacon and parmesan. Enjoy!