Corn waffles with berries and thyme syrup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggs |
| ½ | cup | Sugar |
| 6 | tablespoons | Melted butter |
| ½ | cup | Water |
| Or vegetable oil | ||
| 8 | smalls | Sprigs fresh thyme |
| 2 | cups | Buttermilk -- waffles- |
| 2 | cups | All-purpose flour |
| Serving- | ||
| 2 | tablespoons | Brown sugar |
| 2 | cups | Assorted fresh berries |
| 2 | teaspoons | Baking powder |
| I.e. sliced strawberries | ||
| 1 | teaspoon | Baking soda |
| Black and red raspberries | ||
| 1 | teaspoon | Ground ginger |
| Blackberries -- blueberries | ||
| 1 | teaspoon | Cinnamon |
| ¼ | cup | Blanched fresh corn kernels |
| ¼ | teaspoon | Salt |
| Fresh thyme sprigs -- | ||
| Garnish | ||
| 1 | teaspoon | Minced fresh thyme leaves |
Directions
2 L
1. For thyme syrup, mix water and sugar in small non-aluminum saucepan.
Heat to boil, stirring until sugar dissolves. Cover and simmer 2 minutes.
Uncover and boil just to thicken slightly, about 3 minutes. Remove from heat; add thyme sprigs. Let seep overnight, then strain. 2. For waffles, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon and salt into a large bowl. Stir in thyme. Mix buttermilk, butter and eggs in small bowl. Stir into flour mixture; whisk just to remove lumps. Do not overmix. Let batter stand for 30 minutes. 3. Heat a waffle iron according to manufacturer's directions. Fold corn into batter. Cook waffles as directed. 4. To serve, mix berries, corn kernels and 3 tablespoons of the thyme syrup in a bowl. Serve berry mixture with on top of waffles and drizzle with more thyme syrup. Garnish with thyme. "Corn is a popular staple for desserts in Southeast Asia," says Andrew Marc Rothschild, chef-owner of The Marc, a new restaurant in Chicago's River North area.
Recipe By :
From: Date: File