Okay, so it’s been over a year since my last post on Pumpkin Honey. And a lot has happened. Not really, but a few things I suppose.
Stephen & I interned on a small, family-owned, organic farm in Central Pennsylvania called Jade Family Farm.
We also adopted a tiny little gray kitten, baby to the resident farm cat Lucy, named Beluga.
We’ve been living in Baltimore for the last year. And we’re about to move out.
I’m expecting to receive my MA in May.
My mom is taking me to Paris 2 days later (best mom ever).
And Stephen’s birthday was on the 4th.
Thus the Liege Waffles.
These waffles are not only beautiful. They are everything a waffle should be. Especially if you’ve ever been to Belgium, had a street waffle, and thus know exactly what a waffle should be. They’re dense and chewy but crispy and caramelized.
Then they were topped off with cinnamon whipped coconut cream & blueberry maple syrup.
MAKE THESE WAFFLES.
1/3 Cup Warmed Almond Milk (whole milk or water)
1/2 Tablespoon Yeast
1 1/2 Tablespoons Brown Sugar
2 Large Eggs
9 Tablespoons Melted & Cooled, Salted Butter
2 Teaspoons Vanilla
2 Cups Flour (I used 1 Bread, 1 All Purpose)
2/3 Cup Pearl Sugar (I use Swedish)
Preheat waffle iron. Other recipes I’ve seen insist that a typical waffle iron is too hot for your classic Liege Waffle so I unplug it periodically while making them. Just keep an eye on the browning.
Dissolve brown sugar & yeast in lukewarm milk. Let stand 10 minutes. Vigorously beat two large eggs and vanilla into mixture. Add butter little by little, beating as you go. Gently beat in flour. Let rise for for about an hour or until doubled in size. Then mix in pearl sugar.
Form dough balls slightly smaller than a tennis ball and place on segment of the waffle iron. Mine makes two-segment waffles so I made two balls at a time. I know some make 4 and so forth. I don’t grease the pan – mine is non-stick and there’s TONS of butter in this dough so they shouldn’t stick. Unplug as needed to keep the waffle iron from overheating. Periodically check the waffles, cooking until deep golden brown.
The waffles are even crispier and caramelizedier if the dough is chilled first.
Coconut Whipped Cream
1 Can Full-Fat Coconut Milk – chilled, separated cream only
1/4 Cup Powdered Sugar
1 Teaspoon Cinnamon
Whip cold, scraped off cream of the can of coconut cream until thick and fluffy. Fold in powdered sugar and cinnamon.
Blueberry Maple Syrup
1/2 Cup Blueberries – frozen or fresh
1/3 Cup Maple Syrup
In a small saucepan heat the blueberries over medium-low heat. Smash with a fork or potato masher until pulpy and juicy. Heat until hot and just about simmering. Add maple syrup.
Pour blueberry maple syrup atop waffles, add a giant dollop of cinnamon whipped coconut cream and NOSH.