On Boxing Day afternoon (leftovers today), we got out the Feuerzangenbowle Cheri and Hans-Jörg gave us years ago. Photo shows Michael pouring flaming rum — would have shown up better at night — over a sugar cone into a mixture of heated red wine, fresh orange juice, and cinnamon. With this we indulged in two versions of Myrna's soused Camembert, a Brillat Savarin and a Chaource, both baked with white wine.
Baked German Pancake
By The Denver Post
From "Colorado Cache," serves 4.
1/2 cup flour
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
2 tablspoons butter, softened
Using a wire whisk or fork, beat eggs until blended. Sift flour, measure and sift again with salt. Add flour mixture to beaten eggs in four additions, beating after each addition just until mixture is smooth. Add milk in two additions, beating slightly after each. Lightly beat in melted butter.
Using the softened butter, grease bottom and sides of a 9- or 10-inch oven-proof skillet. Pour batter into skillet and bake at 450 degrees for 20 minutes. Slip onto a heated platter and serve immediately.
Traditionally served with melted butter, a squeeze of lemon and a dusting of powdered sugar.