GATHER JOURNAL

Photograph byMarcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey


    
Lost Weekend: Endless Breakfast

Drunken Dutch Baby with Long Island Iced Tea Fruit

Mains from Issue 13 - Summer 2018 – The Getaway issue

There is no tea in Long Island Iced Tea. Though the drink, attributed to one Robert “Rosebud” Butt in 1972, does nod to sweet tea in appearance and flavor, it’s its potent combination of boozes that has long ingratiated it to the drunken masses. We gave fruit a leisurely soak in the stuff and then generously doused a Dutch baby (that pitch-perfect mash-up of popover and pancake) with its spiked syrup.

serves 2



FRUIT
  • 1 (12-oz) bottle Mexican Coke
  • 2 Tbsp tequila
  • 1 Tbsp vodka
  • 3 Tbsp light rum, divided
  • 1 plum, cut into ½" slices
  • 1 peach, cut into ½" slices
  • 1 pint blackberries

DUTCH BABY
  • ¾ cup all-purpose flour
  • 3 eggs, at room temperature
  • ¾ cup whole milk
  • ¼ cup sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 4 Tbsp unsalted butter, (3 Tbsp melted and 1 at room temp)

  • 1

    Combine Coke, tequila, vodka, and 2 Tbsp rum in a medium saucepan and bring to a simmer. Add peach and plum slices and simmer until almost tender. Add blackberries and remove from heat. Let stand 10 minutes, then strain out fruit and transfer to bowl. Continue boiling liquid until reduced to about 1⁄3 cup. Pour syrup and remaining Tbsp rum over fruit. Let stand while preparing Dutch baby.
  • 2

    Place a 10-inch cast iron or other heavy, oven-safe skillet in the oven and preheat to 400°F.
  • 3

    In a blender or food processor, blend flour, eggs, milk, sugar, vanilla, salt, and 3 Tbsp melted butter until smooth.
  • 4

    Add the remaining Tbsp butter to hot skillet, swirling to coat. Pour in the batter and bake 25 minutes, without peeking. Serve topped with warm, syrupy fruit.