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My Vermont Table: Recipes for All (Six) Seasons

  • Mã sản phẩm: 168268735X
  • (107 nhận xét)
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  • Publisher:Countryman Press (March 14, 2023)
  • Language:English
  • Hardcover:288 pages
  • ISBN-10:168268735X
  • ISBN-13:978-1682687352
  • Item Weight:2.22 pounds
  • Dimensions:8.3 x 1 x 10.3 inches
  • Best Sellers Rank:#17,305 in Books (See Top 100 in Books) #8 in New England Cooking, Food & Wine #28 in Seasonal Cooking (Books) #150 in Celebrity & TV Show Cookbooks
  • Customer Reviews:4.5 out of 5 stars 126Reviews
1,002,000 vnđ
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My Vermont Table: Recipes for All (Six) Seasons
My Vermont Table: Recipes for All (Six) Seasons
1,002,000 vnđ
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From the Publisher

quote

fiddlehead quiche


Fiddlehead Duck Egg Quiche with Gluten Free Crust

shortcake


Vermont Strawberry Shortcake

pasta


Creamy Kitchen Garden Pasta

quote
Dutch baby

Wild Berry Dutch Baby

NOTE: The pancake will deflate pretty quickly. That’s absolutely normal!

In the summer, our property is bursting with wild berries, from raspberries to black raspberries to blackberries to thimbleberries to wild strawberries. You’d think, with all this berry madness surrounding us, we’d be knee-deep in those juicy reds and blues and purple blacks. It’s not to be. As these gems are wild, they belong to the critters (the deer, the bears, the birds) around us and we’re lucky if we get a few bites. Even our dogs scarf down more than we do. But I can always manage to forage enough to festoon a gorgeous Dutch baby, that magnificent soufflé of a pancake

Instructions

Place the oven rack in the lowest position and preheat the oven to 425°F. Whisk together milk, eggs, maple syrup, salt, and cardamom. Sift in flour and mix until incorporated. Melt butter in a 9-inch cast-iron skillet over medium heat. Pour batter into the skillet and add the berries. Bake for 20 minutes, or until the Dutch baby is golden and puffed. Sprinkle with confectioners’ sugar and serve.

Ingredients

  • ½ cup (113 g) whole milk
  • 2 large eggs
  • ¼ cup (78 g) pure maple syrup, plus more for serving
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cardamom
  • ½ cup (60 g) all-purpose flour
  • 4 tablespoons (½ stick; 56 g) unsalted butter
  • ½ cup scavenged wild berries (wrestle a robin if you have to)

 

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