Spache the Spatula

Cornmeal Waffles with Fresh Currant Syrup Topped with Honeyed Mascarpone and Pistachios

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A few days ago I entered an Iron Chef-style contest on an internet forum. The theme was “breakfast,” and considering that is incredibly broad, I initially had absolutely no idea what I would choose to make. I thought about roasted asparagus with a poached egg and truffled breadcrumbs; I considered bacon pancakes or a breakfast pizza, but then I recalled the gorgeous fresh red and white currants that were sitting on my fridge and I knew exactly what I would make.

The cornmeal in these waffles gives them a really nice bite, and the fresh currant syrup is both refreshingly tart and sweet. The creamy honeyed mascarpone is a delicious alternative to whipped cream, and the pistachios add a satisfying crunch and saltiness that pairs with the currants remarkably well.

I have no idea if I placed (I think I’ll know in a few days), but I’m proud of my entry, and I think it was pretty creative!

This post definitely has more pictures that my others simply because for the contest I had to take pictures of the process.

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Cornmeal Waffles with Fresh Currant Syrup Topped with Honeyed Mascarpone and Pistachios
recipe adapted from here

ingredients:

ingrediants
  • 1 cup white whole wheat flour
  • 3/4 cup coarse-grind cornmeal
  • 1/4 cup wheat germ
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large eggs
  • 2 cups buttermilk, well-shaken
  • 6 tbsp unsalted butter, melted and cooled
  • Fresh Currant Syrup (recipe below)
  • mascarpone
  • honey
  • pistachios, toasted and chopped
batter
waffle
whipped
nuts
  1. Preheat your waffle iron, and also preheat your oven to 200 degrees.
  2. In a medium bowl, combine the flour, cornmeal, wheat germ, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together the melted butter, buttermilk, and eggs. Add in the flour mixture all at once and whisk to combine.
  4. Spray your waffle iron with nonstick spray and ladle the batter in. Cook according to your manufacturer’s instructions.
  5. Remove the cooked waffles and place on a baking sheet in the oven to keep warm until you’re ready to serve.
  6. In a small bowl, combine a dollop of mascarpone with some honey and whip together with a spoon.
  7. Serve your waffles drizzled in the currant syrup with a dollop of the honeyed mascarpone and a sprinkled of pistachios.
Fresh Currant Syrup
recipe adapted from here

ingredients:
  • 1 cup fresh currants (I used a mixture of red and white)
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tbsp red wine (I used a Merlot)
  • 1 whole star anise
currant
  1. Combine all of the ingredients in a saucepan and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, stirring fairly regularly, until the mixture has reduced by about half.
  2. Remove from heat and strain through a fine sieve, being sure to press all of the liquid out of the solids. Serve with Cornmeal Waffles!
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P.s.- This is the new GORGEOUS Shun knife that my wonderful boyfriend surprised me with for no reason at all that I use at any moment I possibly can because I still can’t believe how awesome it is:

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2 Responses to “Cornmeal Waffles with Fresh Currant Syrup Topped with Honeyed Mascarpone and Pistachios”

  1. Anonymous — August 10, 2010 at 1:48 am

    Good grief, those are good-looking waffles! Oh my gosh, I need to eat those…now…

  2. Pingback: Cannoli Pancakes | Spache the Spatula

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