| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Chicago | 4 | Servings | |
INGREDIENTS
| 2 | lg | Eggs |
| 1/2 | c | Sugar |
| 6 | tb | Melted butter |
| 1/2 | c | Water |
| Or vegetable oil | ||
| 8 | sm | Sprigs fresh thyme |
| 2 | c | Buttermilk — waffles- |
| 2 | c | All-purpose flour |
| Serving- | ||
| 2 | tb | Brown sugar |
| 2 | c | Assorted fresh berries |
| 2 | ts | Baking powder |
| I.e. sliced strawberries | ||
| 1 | ts | Baking soda |
| Black and red raspberries | ||
| 1 | ts | Ground ginger |
| Blackberries — blueberries | ||
| 1 | ts | Cinnamon |
| 1/4 | c | Blanched fresh corn kernels |
| 1/4 | ts | Salt |
| Fresh thyme sprigs — | ||
| Garnish | ||
| 1 | ts | Minced fresh thyme leaves |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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