But we also found a new home, subletted the apartment, packed, and moved to the other side of the bridge. Yes, we are now livin' it up on the D Side. Downtown Dartmouth to be precise. And we couldn't be happier. The house is huge, there's loads of friends in the hood already, Two If By Sea is mere minutes away (trouble for my croissant addiction!), and, get this, Noggins Corner Farm has recently opened a shop in Alderney Landing open seven days a week. Local produce minutes away available every day??? It doesn't get any better.
So, in honour of our new neighborhood and love of all things local, here's a lil' breakfast recipe I whipped up the other day using some Noggin's plums: Plum Dutch Baby, otherwise known as an oven pancake. Be warned though, this isn't your typical bready pancake but rather it's eggy cousin. I've been making both an apple and a pear version for years. (Simply use 2 apples/pears thinly sliced plus some cinnamon/ginger in place of the plums.) In these, the fruit magically rises to the top, making a nummy caramelized fruit crust. The plums, however, stayed on the bottom, making it a sort of upside down pancake. It was also more tart but every bit as delicious. And once again, it's all iphone and no Canon SLR. Yes, I suck.
Plum Dutch Baby
2 T. butter
3 T. brown sugar
plums, halved, enough to cover the bottom of a 9" cast iron skillet
3/4 c. flour
3/4 c. almond milk, I used unsweetened vanilla
1/4 t. salt
1 t. vanilla
1/4 t. almond extract
Preheat oven to 425. While preheating, add the butter to the skillet and melt. Once melted, mix in brown sugar. Arrange plums cut side down until the pan is covered. Whisk together the remaining ingredients and pour over plums. Bake about 20 min til puffed and slightly browned. Serve with maple syrup to amp up the sweetness (or add a few teaspoons of sugar to the batter).
Serves 4 or 2 depending on who you're feeding!