There’s nothing finer than waking up on a Saturday morning hearing the rain pitter-patter on the roof, the faint tinkling of wind chimes from the front porch and the smell of coffee. Burrowing under the covers I savor the quiet moment then remember mOm is making waffles. Out of bed I leap!
It’s so dark out from the rain that the Christmas lights are still on. After some reviving coffee mOm starts the waffles.
“It’s a new recipe, and it has weird things in them, like seltzer water and dried buttermilk. They get crispy outside but stay nice inside.”
Okay, Mom, I am sold!
Our family waffle iron is a treasure. You may recall that I’ve mentioned we are inordinately fond of our kitchen appliances? This old waffle iron with real Bakelite handles was at a friend’s cabin in Brooktrails. A visit there always meant bucolic views, lazing on the deck in summer or in front of the Benjamin Franklin stove in winter and waffles for breakfast. When our friends sold the cabin we asked if we could have the waffle iron. I also received a sprig from the giant Christmas cactus, which had the most gorgeous blooms. It is still thriving in my kitchen but has never bloomed, despite all the many moves I have had. I think it needs higher elevations. My Mom’s cuttings have also thrived but they bloom for her, but we are at 1,300 feet here.
Behold, the waffle iron:
It’s the Cadillac of waffle irons, or perhaps a Lamborghini…. Covet, covet…
On Thanksgiving eve I roasted quince that I picked up from the McEvoy Ranch booth at the Ferry Building along with a gigantic Lisbon lemon. I sliced the quince with cranberries and grapes, which we used for our T-Day salad, and the leftovers were transformed into a warm compote for our waffles this morning.
Prepare yourself, waffle porn…
Melty with butter…
Boysenberry syrup, mmm.
I slathered mine with butter and then spooned the rosy quince on top and added extra buttery syrup on top, and promptly ate it. Fortunately my stepdad’s waffle was ready for her closeup.
They sure don’t last long though… Sadness…
We slowly consumed the local paper and dozed in front of the college football games playing in the snow. I am about to get going on finishing a pretty sweater in kid mohair yarn in the palest lavender hue, only 2/3 left to go for the last piece! And more potato butter buns are rising in the kitchen. What else can a gal do on a rainy day?
1# quince, I had 2 huge ones, peeled, cored and sliced into wedges
1 c whole grapes, or 1/2 c raisins
1/2 c dried cranberries
1/2 c sugar – or I used 1 c ginger syrup left over from making candied ginger
1 tsp minced ginger (omit if using ginger syrup)
1 lemon, zested and juiced
A pat of butter
Preheat oven to 400 F.
Place fruit in a casserole large enough to hold everything in one layer. Sprinkle over sugar, lemon zest and juice, syrup (if using) and water to come up halfway up the sides of the fruit. Top with the butter. Bake for an hour and watch the magic happen. The quince will turn from apple-colored to a rosy, light salmon color. Bake until the quince is tender when forked and the syrup is thickened.
When I took my fruit out, the syrup wasn’t as thick as I like so I used a slotted spoon to pull out the fruit and I cooked down the syrup in a small pan until it was reduced until a thicker syrup.
For the salad, I used the whole slices.
For the compote, I chopped the quince, added a 1/4 tsp of Ceylon cinnamon and a few squirts of agave (or honey). I heated it up in the micro for three minutes (or in a 300 F oven for 20 minutes – just for you Laura S).
I will ask mOm if I can post her waffle recipe, fingers crossed!