Corn Waffles With Berries And Thyme Syrup

The altar call is 'old fashioned' in only a very relative sense. It is old fashioned to us at this end of the twentieth century, but it first arose more than eighteen centuries after Christ. Now this may not prove that the altar call is wrong, but it surely demonstrates that the non-practice of the altar call is not wrong. If neither Jesus nor His apostles employed the method, and if they never commanded such to be done by the church, then it obviously cannot be wrong to decide against the more modern method. It is not a question of Biblical necessity but of modern custom and convenience. A church which refuses the practice can never be criticized for that refusal; indeed, such a church is at that point more in line with the apostolic church than are those churches which have adopted it.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy	Chicago		4	Servings

INGREDIENTS

2		L
2		Eggs
1/2	c	Sugar
6	T	Melted butter
1/2	c	Water
		Or vegetable oil
8		Sprigs fresh thyme
2	c	Buttermilk, waffles-
2	c	All-purpose flour
		Serving-
2	T	Brown sugar
2	c	Assorted fresh berries
2	t	Baking powder
		I.e. sliced strawberries
1	t	Baking soda
		Black and red raspberries
1	t	Ground ginger
		Blackberries, blueberries
1	t	Cinnamon
1/4	c	Blanched fresh corn kernels
1/4	t	Salt
		Fresh thyme sprigs
		Garnish
1	t	Minced fresh thyme leaves

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 655 Calories From Fat: 243 Total Fat: 27.6g Cholesterol: 138.8mg Sodium: 772.4mg Potassium: 207.3mg Carbohydrates: 93.8g Fiber: 4.3g Sugar: 39.5g Protein: 10.7g

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C.H. Spurgeon