Peach Dutch Baby

Peach Dutch Baby | ZoëBakes photo by Zoë François

A Dutch Baby, or as I called it way back in the day (1970s), a “Puffy Pancake,” was my first real baking adventure. It was also one of my very first posts on ZoëBakes in 2007. Going back to that original post will give you a glimpse of what blogging looked like when I first started out. The photography was really rough (terrible even), but it was a brand new landscape and the idea of sharing recipes on the internet was almost magical. I’ve kept that post exactly as it was 12 years ago, as a reminder of the times and of how far we’ve come. 

Several things have improved since 2007. My photos are a bit better and mostly in focus. Instagram has allowed me to share recipe tutorials, which is such a joy. And, I found a recipe that takes the classic Dutch Baby “puffy pancake” and makes it a summertime sensation! My friend Eliesa Johnson is a stunningly talented photographer here in Minneapolis and she traveled to Nashville to work on a cookbook all about peaches. The “Queen of Fruit” is the star of the book, but Jessica and Stephen Rose, who run The Peach Truck in Nashville, express their love (and encyclopedic knowledge) of Georgia peaches (when you read the book, you’ll follow the journey of the peaches from one state to another) and share 100 fantastic recipes. The Peach Dutch Baby caught my eye, because of my own history with the recipe, but also because Eliesa’s photos make you want to eat it straight off the page. Their recipe is almost identical to the one I have been baking for almost 50 years, but they elevate it with their peachy spin on things. 

You can watch me make the Peach Dutch Baby in my instagram video and Jessica and Stephen have graciously allowed me to share the recipe here. Be sure to pick up the book to try the rest of the peachy recipes; sweet and savory.

Peach Dutch Baby | ZoëBakes photo by Zoë François (more…)

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Citrus Angel Food Cake with Peaches

Angel Food Cake with Peaches | ZoëBakes | Photo by Zoë François

I have a child who doesn’t have a sweet tooth. He’s clearly missing one of my genes. He can walk past cookies, cakes, pastries, ice cream, even chocolate, especially chocolate. I don’t pretend to understand, but I try, and just hope he’ll grow out of it. The only type of desserts he will eat, without guilting him into it, are the fruity ones. He even baked a gorgeous rhubarb pie. So, when we celebrated his birthday, I made a traditional marble cake, with lots of sweet frosting for the rest of us, and this light angel food cake with fresh peaches for him. He had seconds, then thirds of the angel food and left the the sticky, gooey birthday cake untouched.  The rest of us took care of it for him.

Although we are finally experiencing spring, we are far from peach season in Minnesota. They must be growing well in CA, because my local co-op had a bin full of the most beautiful, fragrant and juicy peaches. I may just be desperate for a sign of summer, but I think this may be the best crop I’ve had in years. I cooked them with just a touch of honey and a vanilla bean. The angel food has a healthy dose of citrus zest, which is a great balance to the sweet peaches, especially for people without the sugar gene.

Bowl of Fresh Peaches | ZoëBakes | Photo by Zoë François (more…)

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Dacquoise with Peaches and Cream – a perfect dessert for our 20th Anniversary!

Toasted Almond Dacquoise | ZoëBakes | Photo by Zoë François

Yesterday was my 20th wedding anniversary. I asked my husband what he wanted to have for dessert on our special day. After being together for 25 years I could predict what he would pick; either Madeleines or the nut cake his mom used to make him when he was young. The nut cake won instantly. My mother-in-law used to make the cake with ground hazelnuts, Cool Whip and canned peaches. She gave me the recipe for the cake once, but it read like something out of a fairy tale, “a thimble full of this” and “a jigger of that,” nothing was ever written down and she did the entire thing by feel. I have been meaning to spend a day in the kitchen with her to get the recipe written down, but for our anniversary I used one of my all time favorites, toasted almond dacquoise. It is light, which is perfect for the last days of August, and both chewy and crunchy at the same time. I toast the nuts first to give it a richer flavor and add an extra dash of salt to contrast the sweetness. Combined with chocolate ganache, freshly whipped cream, the summer’s juiciest peaches and candied almonds, it was not exactly my MIL’s recipe, but my husband declared it “perfection!” This, my friends, is why we are still married after 20 years. 😉 (more…)

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Sugar Plum Pie with a Folded Flaky Crust

Sugar plum pie | ZoëBakes | Photo by Zoë François

I know I promised a tour of the spice market in Istanbul, but I had to show you the plum pie I made for my stepmother’s birthday first. When I returned home after a month away my refrigerator was bare, nothing but a jar of capers and a bottle of sriracha sauce. After shopping in Europe, the grocery stores here in MN seemed obscene with selection. The produce isle was filled with every fruit and veggie you could ever want, despite the fact that many of them wouldn’t be in season for months. It was both overwhelming and a bit thrilling to have all this at my fingertips. I’d been eating juicy plums and peaches in Italy and had decided to make my stepmother a pie with them for her birthday. They were perhaps a little firm, but they looked and smelled gorgeous. Because it was a special occasion I cooked the plums in champagne and vanilla. I made a tender crust and folded it a few times to add some flaky layers. This is my kind of birthday pie! (more…)

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