The past couple weeks have been a continuous cycle of cooking, eating, plastering, eating, gardening, emailing, and eating some more. My appetite has had a steep rise lately; I eat a meal and then an hour or two later I’m hungry again. And again. And again and again. I’m chalking my appetite up to all the calories I’m burning out in the garden and with plastering the walls myself, but it’s gotten a liiiiiiil’ bit annoying getting hungry every couple hours and then having to stop in the middle of whatever I’m doing to go eat. I’m more of a one-track person where I don’t like to start something unless I can finish it, so having to pause a lot of projects on a regular basis has been a bit frustrating. BUT, my hunger has given me the motivation to cook a *lot* of different delicious things, a couple of which I’m sharing with you today!
I saw this instagram from Carey a week or two ago and, because I can’t stop thinking about food, immediately started craving a Dutch baby pancake. If you’re unfamiliar with Dutch babies, they’re basically pancakes that you bake in the oven in a pan. The key is to preheat the oven with the pan in it so it gets really hot, then pour the batter in the hot pan and put it back in the oven. The heat of the pan causes the edges of the pancake to curl up, which makes the pancake look extra-fancy and frilly around the edges. A lot of people make them in cast iron skillets, but I like making mine in copper pans, like this 28 cm Falk au gratin pan. The copper holds heat really well and distributes it evenly, and it’s also much lighter than cast iron, which makes the hot pan much more manageable when you’re trying to take it in and out of the oven several times.
I also had quite a few peaches on the counter that were getting a bit too ripe, so I simmered them all down into a jam. This is great for when peaches get too soft to slice properly and just kind of turn to mush in your hands when you try to pull the sliced parts off – you still get to keep all the peachy flavor, and the mushiness doesn’t matter once it cooks down into a soft, fruity compote. I used Falk’s copper jam pot for it, which was by far the prettiest pot I’ve ever made jam in, and also cooked it really evenly and efficiently. I didn’t have to stir it quite as often as I usually do when I make jam, and I think it was because the heat was coming at the peaches equally from all sides of the pot which helped cook everything at the same pace, and made my cooking job easier since I didn’t have to hover around the pot.
Luckily, the awesome folks at Falk have put together a giveaway for all of you for one of their gorgeous (and super effective) copper jam pots! Yay summer fruits!!! To enter use the rafflecopter widget below, the deadline for entries is 11:59 pm PST on August 3rd. Best of luck!!
For the peach and currant jam, stir together the peaches, sugar, and currants in a large pot. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 1 hour, stirring every 10 to 15 minutes. Remove from heat and allow to cool for 30 minutes before pureeing in a blender or food processor. Distribute between several mason jars and seal with air tight lids. Will keep in the refrigerator for at least 1 month.
For the peach and blueberry Dutch baby, preheat the oven to 450 degrees Fahrenheit with an 11-inch au gratin pan or skillet inside the oven.
Whisk together the flour, cinnamon, and salt in a medium bowl and set it aside.
Beat the eggs in the bowl of an electric mixer fitted with the whisk attachment at medium high speed until frothy, about 2 minutes. Reduce speed to medium and add the milk, sugar, and vanilla extract. Add the flour mixture and mix until just combined. Remove the hot pan from the oven and add the butter to the pan, swirling it slightly to help it all melt. As soon as the butter is melted, pour the batter into the pan and quickly and evenly distribute half the peach slices and half the blueberries on the batter in the pan. Place the pan back in the oven and bake until the pancake looks goofy and the edges curl up and are golden brown, about 18 minutes.
Remove and allow to cool for 5 minutes before garnishing with 1/4 cup peach jam and the remaining fresh blueberries and peach slices. Sprinkle with the desired amount of powdered sugar and serve alongside maple syrup.