Liège

 






Liege

Ingredients:
1 1/4 teaspoons active dry yeast
1/3 cup lukewarm milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 large egg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 3/4 cups all-purpose flour
3/4 cup pearl sugar

Directions:
In a large bowl, stir together yeast and milk until combined; set aside for 10 minutes or until activated (you can see tiny bubbles).  Whisk in vanilla, cinnamon, egg and salt until combined.  Stir in butter, flour, and pearl sugar until combined;  Continue to stir for 2 minutes to develop some gluten.

Cover and proof in warm, moist area for 30-45 minutes, or until doubled in bulk.  Or, refrigerate overnight for more flavor.  Butter a waffle iron and heat.  Add  3 ounces of batter to iron and cook for a few minutes, or until golden brown.  Serve as is, or with melted chocolate, caramel, maple syrup, whipped cream, or powdered sugar.

Serves about 4 people

Fluffy Cornmeal-Buttermilk Waffles with Blueberry-Lemon Compote

Fluffy Cornmeal-Buttermilk Waffles with Blueberry-Lemon Compote

Ingredients:
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cornmeal
1/3 cup firmly packed brown sugar
2 large eggs
3 tablespoons unsalted butter, melted
2/3 cup applesauce
1 2/3 cups buttermilk
1 teaspoon vanilla extract

1 pint fresh blueberries
1/3 cup granulated sugar
1/4 cup water, plus 1 tablespoon, divided use
1 teaspoon finely grated lemon zest
1 tablespoon cornstarch

Cooking spray or melted butter

Directions:
In a medium sized mixing bowl, sift together flour, baking powder and salt; whisk in cornmeal and brown sugar, until well combined.

In a large mixing bowl, whisk together eggs, melted butter, applesauce, buttermilk and vanilla extract, until well combined. Whisk in dry ingredients, until just combined. Rest batter in the refrigerator for 10 minutes, or overnight.

To make the Blueberry-Lemon Compote, stir together blueberries, granulated sugar, 1/4 cup water and lemon zest, in a small saucepan over medium heat, and bring mixture to a boil, stirring frequently. Boil 2 minutes, or until berries start to release their juice. Stir together the additional 1 tablespoon water and cornstarch, in a small bowl, until well combined. Stir cornstarch mixture into blueberries, and bring mixture to a boil; boil 1 minute, or until thickened. Remove pan from heat and cool 10 minutes.

Grease waffle iron with cooking spray or melted butter, and heat. Working in batches, cook the batter for about 4 minutes, or until golden brown. Serve waffles with warm blueberry compote.

Yield 16 waffles (Generously serves 4)