| 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
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”