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What to serve with a dutch baby?

Making a pear and smoked gouda dutch baby from Food52 for breakfast with company this weekend, and can't decide what to serve with it. My default is bacon or sausages, croissants from the bakery, and fruit. Can anyone come up with something more specific or interesting?

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  1. Does it need anything else? When we make it, it is the only thing on the breakfast menu. Admittedly that is without guests.

    1 Reply
    1. re: paulj

      There will be four adults and three kids, so the dutch baby itself won't be enough. Recipe says it serves 6-8 as a side.

    2. I can understand the meat, but since Dutch Baby is close to a crepe in some ways I certainly wouldn't think you would need the croissants or any other bread product. A tart berry juice and champagne could be a nice beverage if this is at all brunchy.

      2 Replies
      1. re: escondido123

        9:30 a.m. so we will probably skip the booze.

        1. re: escondido123

          Mainly I just like any excuse to have croissants, now that I have moved to a city that has good ones.

        2. Wow, I've never heard of a Dutch Baby before. I was quite intrigued when I saw this post. And relieved when I read it!

          1 Reply
          1. re: alexthepink

            It is usually just a sweet version of a Yorkshire pudding. This 52 recipe appears to be a mix of the sweet and savory, with leaks, pears and cheese.
            http://www.food52.com/recipes/7815_pe...

          2. That sounds deelish. Maybe a little drizzle of warm maple syrup and a dusting of powdered sugar. Hand formed pork sausage patties. Maybe a little scrambled eggs. Grapefruit.

            1. I like to make roasted fingerling potatoes, cut hasselback style and tossed with minced raw garlic and lemon zest. Though that may not be appealing to the kids. Your dutch baby sounds delicious. Have fun.

              3 Replies
              1. re: LA Buckeye Fan

                Agreed. I'm a carb fiend though. Roasted or sauteed diced potatoes with butter/oil and just s+p would be fine too.

                Fresh fruit is a must. Also agree on some salty/sweet meat for those who want it. Along with your croissants, I'd serve fruit juice and coffee as well. Sounds like a delicious meal. I doubt anyone will be dissatisfied.

                1. re: nothingswrong

                  I stumbled upon bacon sausage. (Yes, bacon sausage.) So I'm trying that. Also a fruit salad of grapes, pineapples and strawberries. Sorry, carb worriers—I got almond croissants too. Consider it, um, dessert.

                  1. re: sweetpotater

                    wow, bacon sausage. pray tell--what does that taste like?

                    when i eat brunch, i eat a bagel with cream cheese as appetizer, waffles for the first course, french toast for the second, and chocolate croissants for dessert. with a side of potatoes. carb fiend, like i said :)

              2. Make 2! add a fruit salad or a fruit juice. More bread not a good idea.

                1. i agree with the recs for a nice fruit salad, perhaps with a honey lime dressing... or naked.

                  for a salty sweet, maybe maple crusted crispy bacon or honey roasted ham.

                  i agree with others as well who said make two :)

                  1. Well I'm sure you have decided and since it is late Saturday night/Sunday morning, I suspect you have served it too.

                    I had vaguely heard the term...enough to know you weren't the wicked witch in Hansel and Gretel.

                    It is a bread like product so I think you could act as if it were a dessert waffle or pancake. Consequently, you could pretty much serve any breakfast food. I would go with bacon or sausage and eggs.

                    1. I recently made a dutch baby and definitely am not sure what it goes best with -- mine turned out very eggy, I think because I used farmer's market eggs that are really powerful in yolky flavor, but I felt they were almost too eggy to be served as a sweet item. But adding pears and smoked gouda sounds delish! Let us know what you decided and how it turned out!