Dutch Puffs Served with Blueberry Compote Sweetened with Maple Syrup & Agave Nectar

Ana got some frustrating news on Sunday concerning her master’s degree program and I haven’t felt like myself the past few weeks, so we were both in the mood to do a little emotional eating last night. But we’ve changed our diet so much that we can’t just go out and buy a box of brownies without physically feeling like crap afterward, so we put our heads together to come up with a tasty desert (really a meal in itself): Dutch puffs with warm blueberry compote.

The first time my step mom, Konnie, made Dutch puffs I couldn’t have been more than five or six years old, but I still remember the warm, eggy aroma and the awe I felt watching the batter climb the edges of the pan as I watched through the oven window. By the time she pulled it out of the oven the batter had risen past the edges of the pan and formed a high golden ring that looked something like a flower. Whenever my siblings and I visited my dad and my step mom we always begged her to bake Dutch puffs for Sunday breakfast. Sunday morning Dutch puffs are a nurturing tradition Ana and I have continued, with duck eggs because of Ana’s allergy. Even though I’ve made them dozens of times I still can’t get mine to rise as spectacularly as Konnie’s. Next time we’re down visiting them I’ll have to ask for a lesson!

So, without further ado, here are the recipes. I suggest heating the oven while starting the compote and then starting the Dutch puff. You’ll find these simple and delicious – even if yours don’t climb sky high!

BLUEBERRY COMPOTE SWEETENED WITH MAPLE SYRUP & AGAVE NECTAR

2 ½ cups fresh or frozen blueberries (or any other berry)

1 Tablespoon lemon juice

3 Tablespoons agave nectar

2 Tablespoons real maple syrup

1 Tablespoon real butter

1 pinch sea salt

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

½ cup plus 2 Tablespoons water (divided)

1 Tablespoon corn starch

1. Over medium high heat combine berries, lemon juice, agave nectar, maple syrup, butter, salt, spices, and ½ cup water. Heat to boiling, stirring frequently.
   
2. Reduce heat to low and simmer until the liquid is reduced by about half (or until the Dutch puffs are all done!)
   
3. Right before serving, in a small cup, mix 2 Tablespoons water with the corn starch and stir until smooth. While vigorously stirring the berry mixture, add the cornstarch all at once. Cook 1 minute (will become quite thick), then remove from the heat and serve over Dutch Puffs!
   

KONNIE’S DUTCH PUFFS

6 eggs (or 4 if using large duck eggs)

1 cup flour

1 cup milk

½ teaspoon salt

2 Tablespoons real melted butter

1 Tablespoon shortening (for the pan)

1. Preheat oven to 450°F and generously grease the bottom and sides of an 8″ round or 9″ square cake pan. (I used four small 9 oz casserole dishes here).
   
2. Add all ingredients except shortening to a blender and blend for 30 seconds.
   
3. Scrape the sides and blend again.
   
4. Once the oven is at temperature, put the greased pan in the oven and heat for 5 minutes.
   
5. Blend the egg mixture once again, then pour into the hot, greased pan.
   
6. Reduce heat to 350°F and bake for 20 minutes or until the batter puffs* and is golden.
   
7. Immediately cut and serve hot with compote, or lemon and powdered sugar.
   

   *NOTE: If after 20 minutes your batter hasn’t puffed up, it probably won’t. In that case, cook until the edges are golden and enjoy – it will still be tasty!