I can’t believe that they are gone!
You all know I am in mourning this week – at the loss of my big garden obsession – my Morning Glory collection – right outside my side door. It was a glorious Fall with them and even though they didn’t do much all Summer long, I got to enjoy them, along with the bees for several of the last 8 weeks or so. What a late Summer gift. I don’t know why but their intense color inspires a happiness in me and they smiled at me for so many mornings over the past couple of months – proving that old adage, better late than never.
Today I got up and for some reason I referred back to a photo I saw yesterday of Cinnamon Sugar Waffle-shaped Churros. These look great, don’t they? I got inspired to do something to take my mind off what’s happened outside the door. And, I definitely have to keep my mind off all the people in the media who are talking about the Polar Vortex that is coming this week! We on the east coast know it is very unusual for the forecast to be so cold in early November. It just does seem like the past 4 or 5 years have brought us unpleasant surprises in the Fall, though. It is hard to argue that things seem out of kilter – I have several plants still pushing buds outside – including my pumpkins, roses and hydrangea. Something is just a little “off” these days……….. What better to do than soothe yourself in the kitchen?
photo courtesy Serious Eats and
http://www.seriouseats.com/recipes/2014/10/waffle-iron-churros-recipe.html
And so, I went in search of a different rendition of Morning Glory – in the form of Pumpkin Spiced Waffles adorned with a Pear and Cherry Syrup, thinking – I’m up for some fun today!
Make the Pear/Cherry Syrup as shown below. Keep warm.
PUMPKIN-SPICED WAFFLES with Pear/Cherry Maple Syrup– waffles adapted from Epicurious.com
2 1/2 cups all purpose flour
1/3 cup light brown sugar
2 1/4 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp freshly ground nutmeg
1/2 tsp salt
1 cup whole milk
1 cup buttermilk
4 eggs
6 tblsp unsalted butter, melted and cooled
1 tsp vanilla extract
1 cup canned pumpkin puree
Preheat your waffle maker.
In a large bowl whisk together the dry ingredients including spices.
In another large bowl, whisk the eggs. Add the buttermilk, vanilla and pumpkin and whisk until blended. Add the butter and whisk in. Add the dry ingredients to the wet ingredients and mix until smooth. Spray your waffle maker lightly with canola oil. Scoop the batter into the waffle maker and cook until done. Remove from the waffle maker and pour the pear/cherry maple syrup over all.
Pear/Cherry Maple Syrup – adapted from Sue Chapman and Food and Wine
2 tblsp butter
2 tblsp light brown sugar
2 bosc pears, peeled and sliced
1 tsp fresh lemon juice
1/2 cup dried cherries
1/2 tsp cinnamon
1 tblsp honey
3/4 cup maple syrup
In a saute pan, melt the butter over low heat. Add the brown sugar and stir in. Add the pears and cherries and drizzle the lemon juice over. Stir in. Add the cinnamon and maple syrup and stir in. Saute for 10 minutes or until pears are softened. Pour over hot waffles and dab with unsalted butter. Enjoy on any cold morning – or any morning!
