Thursday, June 25, 2009

Strawberry Dutch Baby with Fresh Strawberry Rum Syrup

The strawberries are finally ripe here! So Monday afternoon a friend and I made the two hour drive to Knapp’s Farm, where the strawberry plants were so loaded with fruit they drooped to the ground. In no time we had picked 30 pounds of plump, juicy berries.

So what does one do with that many strawberries besides make jam? I have no idea, but I’m having fun finding out! It seemed like Dutch Babies and Strawberry Rum Syrup would be a great way to start.

Strawberry Dutch Baby
2 eggs, at room temperature
½ cup milk
¼ teaspoon salt
½ cup all purpose flour
3 tablespoons unsalted butter
Powdered sugar
1 cup sliced strawberries
Strawberry Rum Syrup (Recipe below, make syrup before starting Dutch Baby)

1. Preheat the oven to 425 degrees.
2. Beat together the eggs, milk & salt. Then beat the flour into the mixture until smooth.
3. In a 9 to 10 inch skillet melt the butter over medium heat on the stovetop. Pour in the mixture and cook for exactly 1 minute.
4. Place the skillet in the oven and immediately turn the oven down to 350 degrees.
5. Bake until puffed over the edges and nicely browned; about 15 minutes.
6. Remove from the oven and top with strawberries, powdered sugar, & strawberry syrup. Slide onto a plate, cut in half, and move half to another plate. Serve immediately.

Serves 2

Fresh Strawberry Rum Syrup
This stuff is so good I drizzled it over my cereal this morning. It would be great with ice-cream too.

½ cup water
½ cup granulated sugar
2 cups strawberries
Zest of 1 lemon
2 Tablespoons white or dark rum
Small pinch of salt

1. Clean, hull, and puree strawberries in a food processor. Set aside.
2. In a medium sized sauce pan over medium high heat boil the water and sugar until clear.
3. Add the pureed strawberries, lemon zest, rum & salt. Bring to a boil and then lower the temperature until the mixture is at a high simmer. Cook for 15 minutes stirring occasionally. Syrup will thicken more as it cools.
4. Cool slightly and serve warm over pancakes. Cover leftover syrup and store in the refrigerator.

Makes about 1 ½ cups

Notes: Knapp’s Farm is located in the Green Bluff Growers Community just north of Spokane, Washington. The web site can be found at

Recipes by Laura Flowers


Marta said...

Strawberry picking is one of my favourite summer activity! This dutch baby looks delicious!

Mary Bergfeld said...

Gosh, this looks good. Strawberries are just starting to come in here. Discovered something to share. When you can't access a blog via blogger use your browser search engine. I've been able to access the 3 sites I was having problems with using a goggle search.

Patricia @ ButterYum said...

Yummolicious! Wow, 30 pounds? Hope you put them up fast... you probably already know they get moldy quickly once their picked. Can I make a suggestion? Use some to make Rose's strawberry conserve and/or puree - both very freezer friendly. I always have the puree in my freezer - good for so many uses!

Oh, I almost forgot that I posted a recipe for fabulous strawberry muffins - they're so moist and delicious! Oh my, oh my... I should make them again soon.

Risa said...

I just want to let you know I love your blog and if you get behind in your posting I will totally understand. Thanks for being understanding!

The Cooking Photographer said...

Thank-you Risa. I appricate that a lot.

The Cooking Photographer said...

Patricia I have that recipe stored away of your strawberry muffins! I will be making them at least once with all these.

I cleaned and froze all 30 lbs the night I got home. They were so ripe and fragile even waiting until morning would have been bad.

Creative Classroom Core said...

You always make such amazing dishes! Just look at those strawberries!

La Table De Nana said...

Look at you and Rhum in the am:) Jewel like that sauce is..I'll have to try that..
Beautiful post..cannot wait to see what else you make..Do you have an Ice Cream maker? I think you do:)?

I can just imagine..The window shots are so pretty.

Jamie said...

(Sorry I've been AWOL I am up to my ears in packing cartons preparing our move!)

This looks fabulous! Yum and what a great way to eat berries! And you start your day with Strawberry Rum Syrup over your cereal? LOL! Great!

The Cooking Photographer said...

What better way to start the day? :)

Aubrey said...

dutch babies with just lemon and powdered sugar are my favorite breakfast treat. hands down. this looks fantastic!

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