About the Dish

6 pats Butter
4 Farm Eggs
1 cup Whole Milk
1 cup All Purpose Flour
1/4 cup Spiced Brown Sugar
1 tablespoon Cornstarch
4 Peach
4 ounces Goat Cheese
1 tablespoon Powdered Sugar
Per Serving
Calories 500
Total Fat 24 g
Saturated Fat 14 g
Trans Fat 0 g
Cholesterol 215 mg
Sodium 730 mg
Total Carbohydrates 53 g
Dietary Fiber 3 g
Sugar 26 g
Protein 17 g
Olivia Smoliga

Olivia is one of the top ranked athletes in the world. She inspires future generations of young women and is a great leader on the US National Team and ambassador for the sport of swimming.

Olivia Smoliga was born to parents Tom and Elizabeth Smoliga, both of whom emigrated from Poland in 1991. She was born on October 12, 1994 in Glenview, Illinois and grew up swimming on the Glenview Titan Aquatic Club. As a high school senior she broke the national high school records in the 50 free and 100 back. In 2016, Olivia won the 100 backstroke at the US Olympic Trials, fulfilling a lifelong dream of becoming a USA Olympian. At the Rio Olympics, she won a gold medal in the 4x100 medley relay and placed 6th in the individual 100 backstroke. She continues to be one of most recognizable athletes in swimming and in Olympic sports. Olivia is one of the top ranked athletes in the world in the 100 backstroke. She inspires future generations of young women and is a great leader on the US National Team and ambassador for the sport of swimming. Olivia loves to cook, watch the Food Network and try different cuisines.

METHOD

1
MISE EN PLACE • Heat oven to 475° F. • Discard peach pits. Thinly slice fruit.
2
• Place butter in a 10-inch ovenproof skillet. Transfer to oven. Cook until butter is melted, about 4 minutes. • Remove and reserve 2 tablespoons butter.
3
• In a bowl, whisk eggs. • Whisk in milk and 1/4 teaspoon kosher salt. • Gradually whisk in flour.
4
• Whisk in remaining butter. • Transfer batter to hot skillet.
5
Bake in oven until Dutch baby has risen and is lightly golden, 15-16 minutes. Do not open oven before Dutch baby is finished. Note: For crispy, browned edges, cook 18-20 minutes.
6
While Dutch baby bakes: • Place a saucepan over medium heat. Combine 1/4 cup water, brown sugar, cornstarch and 1/8 teaspoon kosher salt. • When mixture boils, fold in peaches. Simmer, stirring occasionally, until peaches are tender, 3-4 minutes.
7
In a bowl, whisk together goat cheese and powdered sugar.
8
• Drizzle Dutch baby with reserved butter. • Serve with peaches and goat cheese. Enjoy!

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