30 April, 2007

Waffle Party

Quick Maple Syrup Breakfast Sausage.

Fermented Yeast Waffles

It started a few months ago. La Bonne Femme, became obsessed with waffles. Waffle this waffle that, I need a waffle iron. Instead of rushing out to Bed Bath Beyond, I convinced her to wait until Easter in Columbus where I was sure we would find an old iron. The Easter bunny came through, and hidden under the chaise lounge in the piano room laid a box containing an old Hamilton Beach from grandma's house.

To be honest, I have always thought of waffles as the more complicated cousin to pancakes: A chemically leavened sweet batter that requires whipped egg whites. Then I found a recipe that uses a fermented yeast batter. Fermented? Sign me up.

photo credit: Josh

The recipe adapted from Cook's Illustrated, March 2004, made the most wonderful waffles. Starting the night before here's what we did:

1- 3/4 cups milk

4 oz butter cut up

10 oz (2c) AP Flour

1T sugar

1 tsp salt

1-1/2 tsp (5g) instant yeast

2 large eggs

1 tsp vanilla extract

I melted the butter in the milk over low heat, then allowed to cool to at least 110F (don't wanna scorch the yeast). Meanwhile I combined all the dry ingredients in a large bowl and in another bowl. I lightly beat the eggs with the vanilla. I first added the milk mixture to the dry ingredients using a rubber spatula to keep it smooth then I incorporated the eggs. Covered and refrigerated overnight.

The next morning the batter is nearly over flowing the bowl. I give it a little stir and then put the iron to work. These waffles are unbelievably good. I made one batch with 50 percent whole wheat, also highly recommended. And they freeze really well; make a big batch and save on your Eggo bill. They crisp up in the toaster real nice. One thing these waffles don't do nice is hold in the oven. Eat them right off the griddle. I think quantities listed made about 7 waffles on our little 7 inch iron, I'm not sure, I made a triple batch for the waffle party.

Hey, what's a party without sausage?

First of all, I would like to dispel the impression that making sausage takes a long time. I made 2 pounds of sausage, which was plenty for the 5 adults and 5 children at the party, in 90 minutes, including clean up. If I had not of stuffed it, the time would have even been shorter. I did make a couple of shortcuts with the ingredients, such as using dried sage and powdered ginger; yet still I had a stand up link. Let's go to the boards:

895 g pork shoulder cut into 1 inch cubes

16 g salt

4 g dried sage

2 g ground black pepper

dash garlic powder

26 g (2T) maple syrup

cold water

Combine the dry ingredients with the cubed pork and run it though the grinder with the fine plate. In a measuring cup pour in the maple syrup then add cold water to the 100 ml mark. Using the paddle attachment or a big wooden spoon, stir the sausage mixture adding the water. Continue until the mixture starts to come together about 1 minute. If your are feeling fancy stuff into sheep casings twist into 4 inch lengths.

Notes: S asked for a milder sausage, but next time I might add a pinch (up to 1 gram) of cayenne to balance the sweetness. If you don't like maple syrup, just use 100 ml of water. Make these sausages at least the day before so that the ingredients get a chance to mingle. If you stuff them into casings, let them mingle in the fridge unwrapped (maybe even on a wire rack) so that the skins dry a little.

So anyway it was a nice get together, Sabra brought pomegranate juice and champagne for pimosas, we sat out on the new patty o'furniture (sorry it's a tic), and our morning brunch floated into an afternoon garden party.

photo credit: Josh

By 3:00 we had broken into the vin de hoo-hoo, and were feeling ready for a nosh. In no time, La Bonne Femme, put together and presented her signature dish, the bacon and onion tart.

The brunch wound down around 4. All was left to do on the sleepy Sunday was stretch out and wait for the sun to set. It's not just sausage, it's a lifestyle.


No comments: