Recipe by Mona Johnson & Jaret Foster, Tournant
Ingredients
- 4 eggs
- 1 cup whole milk
- 1 cup all purpose flour
- ¼ cup sugar, plus more for cooking fruit and pumpkin
- Zest of one lemon
- ½ tsp salt
- ⅓ cup ghee or clarified butter, plus more for cooking fruit and pumpkin
- 2 cups diced fall fruit of choice, such as apple, pear or quince
- 1 cup diced pumpkin, such as butternut, honeynut, or other sweet pumpkin
- Maple syrup
- Bourbon (optional)
- Jacobsen Rosemary Salt
Method
Prepare batter:
Whisk eggs in a medium bowl, then add milk and lemon zest. Combine dry ingredients, then vigorously whisk into wet ingredients until thoroughly combined. Can be prepared up to one day in advance and held in a refrigerator or cooler.
Cooking over the fire:
Preheat a 10” Barebones cast iron skillet over the coals.
Working in batches so as not to crowd the pan, cook fruits in ghee or clarified butter until softened.
Sprinkle with sugar and continue cooking until caramelized and cooked through. Add cooked batches to small bowl until all fruit is caramelized, then repeat process with pumpkin.
Preheat 10” Barebones Dutch oven (with lid on) over the coals.
Remove lid and add ghee until melted and nearly smoking, then add batter all at once.
Add 1 ½ cups of caramelized fruit and pumpkin to the center of batter. Replace lid, nestle into medium hot coals, scoop a thin layer of coals on top and allow to cook undisturbed for 5 minutes.
Using a lid lifter or open fire gloves, remove lid to view inside. The Dutch baby should set in the center, puffed and golden around the edges. If not, replace the lid, move to a cooler spot with fewer coals underneath (so as not to scorch bottom) and scoop more coals on top, checking intermittently until batter is set and edges are puffed and golden.
To serve:
Mix bourbon into maple syrup (if desired) and drizzle over the hot Dutch baby.
Sprinkle with Jacobsen Rosemary Salt.
Slice and enjoy, serving additional caramelized fruit and maple syrup on the side.
Photos courtesy of Christiann Kopeke
