Lemony Potato Salad

In a couple of weeks the Farmer's Market will be closing here, temporarily changing my Saturday morning routine until the spring. With no shortage of things to fill the soon to be available time, the void of the availability of freshly harvested seasonal fruits and vegetables caused by the closing of the market isn't so easily filled. Which meant at this week's market I had to fill up my bag with as many things as it was possible to cook or bake with over the next several weeks (nothing is worse that seeing beautiful fruits and vegetables go to waste). It was almost dizzying walking around and around the market as I tried to remember all of the recipes I have made (and wanted to make again) as well as all of the recipes I haven't (but wanted to). When I came upon a bushel of the most beautiful baby red potatoes, the first decision was made. And no, I did not buy the entire bushel.

If there was ever a chameleon like food it would be potato salad. It refuses to be a dish pigeonholed into a single meal, event or holiday. Showing up at the summer barbeque, the picnic, a tailgating party, the graduation party or the side dish to the baked ham on the table at Easter, potato salad always seems to compliment the meal and food differently. Up until recently I thought my potato salad (the one laden with hard boiled eggs, lots of mayonnaise, diced sweet gherkins, finely chopped onions and celery) was the proverbial 'best' potato salad (ever). Okay, maybe it wasn't the 'best' ever but it was my most favorite, the one that made me turn away from any other potato salad served on a buffet, table or in a restaurant. I have been singularly locked in to eating only one potato salad. Make that 'had' been locked in.

When my sister said she was making a Lemony Potato Salad to go with steaks on the grill (or rather the 'green egg') I thought 'oh no, seriously, lemon and potatoes, no heavily mayonnaise laded potato and egg salad, this can't be good, will I have to be polite and take at least a bite?'. When she said this Lemony Potato Salad was made with only a half cup of mayonnaise, I thought 'three pounds of potatoes and a half cup of mayonnaise, this healthier eating kick she is on is going a little too far, couldn't she just not serve dessert instead?' Having been married to the heavily laded mayonnaise potato salad for so long I wasn't certain I could handle such a radical change.

As we made our plates I took the 'polite, don't want to hurt my sister's feelings' small scoop of the potato salad. After the first bite, I looked over at the bowl making sure there was more than enough for me to go back to have seconds as the little polite scoop of the potato salad wasn't going to be enough. The flavor combination of the baby red potatoes, lemon, mayonnaise, celery and chives was both surprisingly and immediately addictive. Whoever came up with creating a potato salad using these ingredients was genius. If I could be so bold and immodest for a moment, this is what Food52 might call a genius recipe, the kind of recipe that always delivers, should be a staple, made of simple ingredients yielding complex flavors, and maybe even be the 'best' version.

This is a potato salad that doesn't take hours to come together. Bringing a pot of three pounds of baby red potatoes covered with water to a boil and simmering for 10-12 minutes until easily pierced with a sharp knife takes less than 20-25 minutes. After draining and cooling the potatoes, they are chopped into quarters (or halves if you like a really chunky potato salad). And there is no peeling required! 

The celery, lemons and chives are what give this potato salad its' incredible flavor.

Depending on the size of your celery stalk you will need 4 to 5 stalks for one cup of chopped celery. I like my chopped celery on the small size but not too small that the 'crunch' factor gets lost. The chives are more finely chopped. The package of chives you find in the produce section of the grocery store is more than adequate as you only need 1/4 cup of them (finely chopped). Save a few of the longer pieces of chives for layering on top of the finished potato salad.

One lemon will give you the one teaspoon of zest and two tablespoons of lemon juice needed for the dressing. Just remember, zest first, squeeze second.

While the potatoes are cooling you can make the dressing. The mayonnaise (have developed a new love for Duke's mayonnaise, but Hellman's will work as well), celery, chives, lemon zest, lemon juice, sugar, salt and pepper are mixed together in a medium to large sized bowl.

The potatoes were still a little warm, but cool enough to cut. This is a potato salad served chilled or at room temperature. But when I tasted the Lemony Potato Salad after mixing the dressing with the slightly warm potatoes, I thought 'okay, I surrender, no more heavily laden with mayonnaise potato and egg salad for me ever again'. 

Henry David Thoreau once said,  'It is never too late to give up your prejudices'. In this spirit of open-mindedness, being a 'polite' guest and putting any sibling rivalry aside when my sister served this lemony potato salad turned out to be all good things. If, like me, the ingredients in this potato salad seem to push the limits of your comfort zone, all I can say is 'push yourself, push hard'.

Recipe
Lemony Potato Salad (inspired by Gourmet's 2009 Lemony Potato Salad recipe)

Ingredients
3 pounds small red potatoes 
1 cup chopped celery (about 4 to 5 ribs)
1/2 cup mayonnaise (recommend Duke's mayonnaise)
1/4 cup finely chopped fresh chives
1 teaspoon grated lemon zest
2 Tablespoons freshly squeezed lemon juice
1 teaspoon granulated sugar
1 teaspoon Kosher salt
3/4 teaspoon black pepper

Directions
1. Place potatoes in large pot, cover completely with water, bring to a boil, then simmer for 10-12 minutes or until just tender (do not overcook). To test doneness pierce with a sharp knife. Drain and allow to cool before cutting into quarters.
2. Blend the mayonnaise, celery, chives, lemon juice, lemon zest, sugar, salt and pepper in medium to large sized bowl.
3. Mix the cooled, quartered potatoes with the mayonnaise mixture until potatoes are coated.
4. Serve immediately or chill covered in the refrigerator. Note: Bring to room temperature before serving.

After months and months of listing to one of my friends say more than once 'you need to make some business cards for your blog', I decided maybe it was time to do something about this. My initial responses were usually 'yeah, yeah, yeah' but I still did not move forward with having some cards made even though I felt like I was saying 'supercalifragilisticexpialidocious' every time I shared the name of the blog (guess I wasn't thinking short and sweet). But the real reason for my procrastination was I really didn't know what I wanted the cards to look like. All I kept thinking was business cards for foodblogs should not look the same as the business cards for 'business'. But I didn't know what 'not the same' should look like. The day I came across glossy square photo on one side, words on the other side business card was the day I set about creating the card as I finally knew what it should look like. In creative moments I experience a kind of euphoria that makes me want to burst with joy.

On the days when I am working on a blog posting that I really, really like I can hardly wait until it goes from the draft to publishing stage. It is a feeling similar to waking up on Christmas morning, to the butterflies in your stomach when you are in the company of someone you are smitten with feeling, to the feeling of completing one's dissertation and handing it off for publishing. It is sort of like being drunk (in the best of way) in euphoria.

My new foodblog cards will be away for me to connect with others having an interest in or passion for food. And don't we all thrive on and grow from the connections we make? However, the comment section on the each blog posting is another opportunity for me to connect with you and vice versa. In the early stages of the blog, I don't think I had the comment section 'comment friendly'. But I think that is now fixed (it has been quite the discover and learn process). Just saying, your comments are welcome and I would love to hear from you! Really I would!

Caramel Apple Dutch Baby ala Mode

Have you wanted to order something from a menu because its' description had your mouth watering making you even more ravenous than you were before being seated? And then you notice the asterisk next the item. The asterisk which brings your eyes down to the fine print. The asterisk which causes your heart to sink as you learn there will be at least a twenty minute wait time for the menu item. Suddenly your perception of twenty minutes shifts, momentarily making you wonder if you have the stamina to wait that long for the only thing you wanted to order. Going out to eat changes from simply satisfying your hunger to the slightly more complicated test of your patience (and oh let's not forget the test of patience of everyone else you went out to eat with). 

It has been said 'some things are worth waiting for' (whoever said that must have had the patience of a saint). Dutch babies, particularly the Apple Dutch Babies, are one of those foods where the reward is actually worth the wait time. But rather than endure the stares of people waiting in line for a table or worse yet the incredulous looks of your meal companions when they hear you order a dutch baby, you can make them in the comfort of your own home. Once you make your family or friends a dutch baby, they might begin to understand why you make going out to breakfast an event. However, if you make them a Caramel Apple Dutch Baby, you will never again be subjected to the sighs or the crinkled forehead looks you get when you order a dutch baby at a restaurant. Because they will completely understand why breakfast as an event can be a good thing.

A Caramel Apple Dutch Baby is a dutch baby and a caramel apple combined into a single insanely delicious dish. If the combination of those two flavors isn't enough to entice you into making this (am speaking to those of you who take great pride in their ability to maintain self-control and have an off the charts score on the 'marshmallow test') the addition of vanilla ice cream and a sprinkle of pecan pralines should (will) push you over the edge. Whether you make it for breakfast, for brunch, for dinner or for dessert doesn't matter. You just really need to make it. If I say you haven't lived until you have had a Caramel Apple Dutch Baby ala Mode some of you might think I am being overly dramatic. I'm not.

After making the caramel sauce (or warming up your favorite store bought caramel sauce), the process of making the Caramel Apple Dutch Baby begins with making the egg, (whole) milk, all-purpose flour, vanilla, salt and cinnamon batter. After the batter is whisked until it is smooth, you set it aside while you peel and sauté the apple.

The choices of apples for the Caramel Apple Dutch Baby include Golden Delicious, Cortland, Pink Lady, and Granny Smith. My personal favorite is the Granny Smith as I like its' tartness as well as how it holds up when sautéed. And I like the Granny Smith so much I haven't been able to bring myself to make it with any other apple.

You need only one apple, one large apple, for this recipe. If your apples are small, you will want to use two of them.

The Dutch Baby is made in one pan, preferably a 10 inch cast iron pan. If you don't have a cast iron pan, use a pan you know can hold up in a 425 degree oven. The 1/4 inch sliced apples are sautéed in two Tablespoons of butter, 1/2 teaspoon of Saigon cinnamon and one tablespoon of light brown sugar until softened (approximately 4 minutes of cooking time). The apples are transferred to a plate, the pan is wipe out and then placed in the oven for 8 to 10 minutes (recommend letting it sit in the preheated oven for 10 minutes). 

Once heated, the pan is removed from the oven. Working quickly two tablespoons of butter added to the pan and swirled until melted. After placing the sautéed apples in the center of the pan the batter is poured over them. Returning the pan to the oven the dutch baby bakes for 12-15 minutes or until the edges are puffed and golden brown and the center is set but slightly custardy. Note: My baking time was closer to 15 minutes.

If you are faint of heart, the apple dutch baby can be simply sprinkled with confectionary sugar. But I urge you to keep going and top with the caramel sauce, slightly softened vanilla ice cream and some chopped pecan pralines. 

You can make your own caramel sauce (recipe below) or buy your favorite one. The caramel sauce recipe yields more than you need for the Caramel Apple Dutch Baby but it stores well in the refrigerator. It is great over ice cream, brownies, for dipping apples into, or served over apple pie. The possibilities are endless. If you don't want to make a caramel sauce, the goat's milk caramel sauce from Fat Toad Farm is amazing as is the Fleur de Sel caramel sauce from Trader Joe's is also really delicious. 

Now back living in the midwest, Ben and Jerry's vanilla is my go-to favorite ice cream. If I was on the east coast Bliss ice cream is my hands down favorite. Whichever vanilla ice cream you choose, choose the creamiest one you can find.

If I had to come up with my 'last meal' list, the Caramel Apple Dutch Baby ala Mode would be on it. However, I wouldn't want to wait until my last meal to indulge in its' deliciousness (I would fail this 'marshmallow test'). Any dish that combines a love of pancakes, a love of caramel apples, and a love for vanilla ice cream is one simply too good to wait to enjoy. There are times in one's life when you need to live with reckless abandon, when you need to take a leap of faith, or when you need satisfy your needs. It might be a stretch to say that making and eating the Caramel Apple Dutch Baby ala Mode would be the one thing that pushes you to move outside of your comfort zone, but it is a pretty good place to start.

Recipe
Caramel Apple Dutch Baby ala Mode (slight adaption to Bon Appetit's Apple Dutch Baby recipe and slight adaption to Averie Cook's Salted Caramel Sauce recipe)

Ingredients
Caramel Sauce
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream (recommend Organic Valley's heavy whipping cream)
1 Tablespoon vanilla
1/4 cup unsalted butter, cut up into pieces
1/2 to 1 teaspoon Maldon sea salt

Dutch Baby
3 large eggs, room temperature
3/4 cup whole milk, room temperature
3/4 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 teaspoon Saigon cinnamon, divided
1 large Granny Smith apple,peeled, cored, and sliced 1/4 inch thick
1 Tablespoon light brown sugar
4 tablespoons unsalted butter, divided

Confectionary sugar for dusting
Vanilla Ice Cream (recommend Ben and Jerry's)
Pecan Pralines or Candied Pecans (homemade or store-bought)

Directions
Sea Salted Caramel Sauce
1. In a heavy bottomed saucepan on low heat, combine granulated sugar and water. Stir until sugar has dissolved.
2. Increase heat to medium-high and bring mixture to boil until mixture is a deep amber color (about 5-8 minutes). Note: Do not stir mixture while boiling.
3. Remove from heat and whisk in 1/3 of the cream (it will seize and bubble up) and then immediately whisk in the remaining cream and vanilla.
4. Stir in butter and sea salt. Mix until butter has melted and caramel is well blended.
5. Use immediately or transfer to heatproof jar with lid. Store unused caramel sauce in the refrigerator.

Dutch Baby
1. Preheat oven to 425 degrees (F).
2. Whisk eggs and milk together in a large pouring bowl. Whisk in four, vanilla, salt and 1/2 teaspoon of Saigon cinnamon until batter is smooth. Set aside.
3. Melt 2 Tablespoons of unsalted butter in a 10 inch cast iron skillet over medium heat. Add apple slices, sprinkle with brown sugar and remaining 1/2 teaspoon of Saigon cinnamon. Sauté apples until softened (approximately 4 minutes). Transfer cooked apples to a plate.
4. Wipe out skillet and return to oven for 8 to 10 minutes. Carefully remove from oven and add in remaining 2 tablespoons of unsalted butter, swirling pan until butter has melted and coats sides and bottom of pan.
5. Place sautéed apples in center of pan, pour batter over top.
6. Bake for 12-15 minutes or until the dutch baby is golden brown, puffed around the edges and has a set but slightly custardy center. Note: My baking time was 15 minutes.
7. Sift confectionary sugar over baked dutch baby, top with several scoops of vanilla ice cream, drizzle with warm caramel sauce and sprinkle on candied pecans or praline pecans. Serve immediately.

On both of my recent trips I was able to check all of the 'must do' things on my list. This list usually includes eating at a great restaurant or local dive (love new food experiences); walking or hiking through a beautiful open space (love taking in the beauty of my surroundings); browsing through an antique shop (love bringing back found treasures); and, finding a piece of jewelry (love being reminded of places I have been). It is one thing to indulge in all of these things when you are traveling alone, it is another when you are traveling or visiting with a friend. So when you have a friend that enjoys these same things or maybe even more important, enjoys seeing the joy these things bring to you, you know you have a really great friend. And when you have a friend who loves you for all of your quirks and obsessions (this time it was hunting for a handpainted Day of the Dead platter), this is a friend you feel lucky is in your life, someone you want to remain in your life, and someone where time and distance are variables not affecting the friendship. This is a real friend. The kind you feel safe with, the kind you want to share your ideas and thoughts with, the kind you aren't afraid to be around when your flaws are revealed, the kind where differences don't matter, the kind who has patience with you, the kind who is both effusive with their compliments yet gentle with their advice, and the kind that sometimes pushes you outside of your comfort zone. This is a friend who helps you grow as well as grows as a result as being with you.

As I look at the treasures brought back on this recent trip, I don't just see them as things. I see them as more as memories created with a great, real friend. Because for me making memories just makes for a stronger, more enduring friendship.

Sea Salted Chocolate Dipped Macadamia Nuts

If the benefits of traveling (for pleasure) weren't so incredible, the process of unpacking and regrouping would be a fate worse than having a root canal (coming from someone who has had one). Being able to extend the zen-like benefits of a vacation stay upon returning back home is the only reward for enduring any or all of the travel hiccups that happen along the way. You know the ones, the flight delays, the sneezing passenger, the flight delays, the reclining their seat passenger sitting in front of you, and oh, did I say the flight delays? Being able to fly home first class on this recent trip (was the lucky recipient of someone's frequent flyer miles), seemed to make those hiccups almost disappear. Am still wondering how the guy sitting next to me managed to walk off the plane after having six, maybe seven gin and tonics. At least all of that alcohol stopped him from sneezing.

Some new cookbooks arrived (yippee) while I was away for a few days, giving me a plausible reason to delay unpacking my overpacked, overweight suitcase. Whether the books arrived or not, I am pretty certain I would find another reason to delay the inevitable unpacking.

Before I left for a trip to visit a very close friend in warm, sunny Arizona, I had made some Sea Salted Chocolate Dipped Macadamia Nuts. Normally dipping nuts in chocolate isn't such a big deal, possibly not even blog posting worthy. But double dipping macadamia nuts in chocolate and sprinkling them ever so lightly with sea salt just seemed to take them from being ordinary to being extraordinary chocolate dipped nuts. Thus making them blog worthy, not only for inspiration but for staying connected.

When dipping anything in chocolate, use real chocolate. When dipping macadamia nuts in chocolate, use real chocolate. There is a reason why I am being a little redundant (redundancy is usually, almost always a good thing) about real chocolate. There is what I call 'real' and 'fake' chocolates out there. There are many 'real' chocolate options: Ghirardelli (US), Callebaut (Belgium), Valrhona (France), Scharffenberger (US), and Guittard (US). And then sometimes even local chocolatiers will sell the 'real' chocolate they use. Then there are the 'fake' chocolate options, sometimes called 'candy' melts. Besides taste (and cost), there is also a difference between the two are in its' ingredients. 'Real' chocolate contains cocoa butter while the 'fake' chocolate contains vegetable fat. What I am trying to say here is that when buying chocolate to melt for dipping nuts or making candy, be a chocolate snob (the best and only kind of snob there is) and use the 'real' stuff.

Microwaving is probably the easiest way to melt chocolate (power level set on high and microwaving in 1 minute bursts, checking at each interval). The other option is melt in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. In both options, you need to have some patience. Wait until the chocolate has fully melted before stirring until smooth. 

Using a fork, single (whole) or small clusters of the macadamia nuts are dipped in the melted chocolate.

After the nuts have been dipped once, allow the chocolate to set before dipping a second time. You might think a single dipping is enough. But once you taste them double dipped, your definition of 'enough' will shift. Trust me, it will.

In order for the fine sea salt to adhere to the chocolate, work in batches. After double dipping 10 to 12 macadamia nuts or nut clusters, sprinkle on some fine sea salt, ever so lightly.

Waiting for the chocolate to set is the hardest part of making these Sea Salted Chocolate Dipped Macadamia Nuts. They could not be easier to make and could not be more decadent. Perfect for serving after dinner, perfect for giving as a gift, and perfect for rewarding yourself for any reason (like unpacking your bags). 

Recipe
Sea Salted Chocolate Dipped Macadamia Nuts

Ingredients
2 1/4 cups roasted and lightly salted macadamia nuts
1 1/4 pounds of milk chocolate discs, divided (used the milk chocolate discs from Graham's, a local chocolatier)
fine sea salt

Directions
1. Line a long baking sheet or cutting board with parchment paper. Set aside.
2. Melt 3/4 pound of milk chocolate discs (in microwave or over simmering water, either method works).
3. Dip macadamia nuts in melted chocolate and place on parchment paper. Note: Dip nuts individually or in small clusters (2-3 nuts).
4. Allow dipped nuts to dry.
5. Melt remaining 1/2 pound of milk chocolate discs (in microwave or over simmering water, either method works).
6. Dip dried macadamia nuts for a second time. 
7. Sprinkle ever so lightly with fine sea salt while nuts are still 'wet'. Note: After the second dipping of 10-12 macadamia nuts, sprinkle with sea salt. Repeat.

To work off some of the liquid calories consumed on this trip, we went on several early morning hikes. As warm as the southern Arizona sun was, the lack of humidity made hiking in 80 to 90 degree weather bearable. Stopping to take photos along the way (really so I could catch my breath), made it easier to hike in an elevation higher than the one I live in. There is something simultaneously energizing and calming about hiking in the outdoors, particularly when the views are so spectacular as well as so different than the ones I see everyday. How anyone could ever get 'enough' of taking in views of the mountains, of water, or of the desert, I could not even begin to imagine.

No matter how many times I walk or hike a trail one thing is for certain. It may retain its' familiarity but it never looks or feels the same. Sometimes the changes are as subtle as the depth of color of the sky. Sometimes they are significant as changes to the seasonal landscape. And depending on where my head is on any given day, things missed in both the landscape and in my life are often seen with such clarity I sometimes wonder out loud 'how could I have missed this?'. John Muir, the 'patron saint of the American wilderness' once said 'I only went out for a walk and finally concluded to stay out till sundown, for going out, I found, was really going in.' And I couldn't agree with him more.

Liège Waffles

Sometimes when I am making and photographing food I become so giddy with excitement I will send off a text/photo message to some of my friends. Their almost instantaneous responses (barely any text back lag time in my circle of friends) make me smile or laugh out loud. This past weekend there was one texting interchange that touched my heart. After sending a photo of the Liège Waffles to one of my Swedish (born and raised in Minnesota) friends, she texted back and shared that the photo took her back to her Saturday morning childhood days when her mother and grandmother made these waffles. Being able to evoke a happy childhood memory for a friend only added to the giddiness I was feeling in making these Liège Waffles for the first time (giddiness and firsts seem to naturally go hand in hand).

Liège waffles (also known as gaufre de Liège) were (unfortunately) not a part of my childhood even though I have been told 10% of my heritage make-up is Scandinavian (only in my family do we put numbers to things like this.). For the record, Liège waffles are not considered to be Scandinavian in origin. Alleged to be native to Eastern Belgium in the 18th century, a Parisian pastry chef is the one given the credit for having the written recipe published in the 20h century. 

Liège waffles are not to be confused with the 'Belgian waffle'. This variation of a waffle is dense, sweet, chewy, having a brioche dough-like, and studded with caramelized bits of pearl sugar. Its' flavor and texture could not be more different than the 'Belgian waffle'. Putting butter and/or syrup on a Liège waffle would be a culinary faux pas.

If there was a ever recipe causing me think of the old adage 'not all good things come easy', this would be one of them. But I was determined to push through the process as giving up was not an option. Having absolutely no frame of reference for these waffles I kept wondering whether or not they would turn out (oh the trials and tribulations of trying new recipes). More than the time invested or the ingredients possibly being wasted, my confidence level for venturing into unknown territory was at risk (not the end of the world kind of risk, just the kind of risk that reinforces second guessing). Understanding the internal chaos I was experiencing while making these waffles might help to explain why the giddiness factor increased exponentially after taking the first bite of them.

I looked at more than a dozen recipes for Liège Waffles as well as read though the Liège Waffle Recipe blog (yes, I actually found one). The knowledge shared by those having done extensive research on this waffle helped to influence my decision as to which recipe I would make. Beyond looking at the similarities and differences in ingredients in the various recipes, it was equally important to have a sense of the technique used in the making of these waffles.

The result of all of my Liège Waffle research was a slightly tweaked recipe closely resembling the one shared by food blogger Sweet Amandine. Her claim that this was no ordinary waffle could not have been truer. I took her advice on weighing (almost all of) the ingredients, using instant dry yeast versus active dry yeast and incorporating only 1/2 cup (versus 3/4 cup) of the pearl sugar.

In the making of the brioche-like dough for the waffles I changed out the paddle attachment with the dough hook to 'knead' the dough. The volume of the dough wasn't enough for the dough hook to work well enough for me to experience having the dough pull away from the sides of the bowl. Next time I make them I will either double the recipe and use the dough hook or keep the mixer speed at low and continue to use the paddle attachment.

The first time I saw pearl sugar was in the kitchen cabinet of my born and raised in Minnesota Swedish friend (which explains in part why she was one of my friends I chose to send the waffle photo to). The second time was when my box of Lars Swedish Pearl Sugar arrived in the mail from Amazon (was easier to buy online than go on the hunt in grocery or specialty stores). The decision to use only 1/2 cup of the pearl sugar was made partly because I didn't want an overly sweet waffle (a lesson learned shared by other bloggers) and partly because the dough didn't seem it could take in any more. The pearl sugar is gently mixed in by hand so as to not toughen the dough. At this stage of making the waffles you want nothing to ruin them.

When I read the recipe yielded only six waffles I thought 'what, just six waffles'? These are rich waffles, eaten more like a doughnut than a 'plate of waffles'. So these six waffles would have been enough for four people (as decadent as they are, they can be a little addictive so it may be hard for some to stop at eating just one). If having friends or family over for breakfast or brunch, the Liège Waffles would be great a prelude to the meal (and for some they could be the meal itself).

When making the decision to buy an electric waffle maker years ago, I went back and forth between the larger and the smaller one made by All-Clad. While my baked waffles had a slightly different look than the ones I saw on other blogs, this smaller electric waffle maker worked perfectly. I even liked their finished look. However, if my Liège Waffle making momentum continues, I can already predict I will be wanting (the totally unnecessary, somewhat redundant) larger version of the All-Clad waffle maker.

Cooking time ranged from 4 to 4 1/2 minutes per waffle with the waffle maker set between the 2 and 3 heat settings. The cooked waffles were placed on a cooling rack (a suggestion found in one of the recipes reviewed) to add a slight exterior crispness to them.

The Liège Waffle is more of a 'length of time intensive' rather than a 'labor intensive' making process. But seriously, don't let this deter you from making them as it will be time well spent. Starting any day with a bite of a Liège Waffle is destined to make for a great day. And how often can we really actually affect our own destinies? Not often I know. But trust me, these waffles have the ability to align your 'lucky' stars.

The tender, rich, oozing with caramelized bites of sugar Liège Waffles really don't need to be topped with anything as they are deadly and intoxicating all on their own. However, the Scandinavian Ligonberry preserves and the (Eastern Belgium in origin, French in written documentation) Liège Waffle turned out to be a great taste combination. The tartness of the preserves paired with the rich, not too sweet taste of the waffle dough was 'wicked' (good). 

Eaten warm or at room temperature, for breakfast or as a snack, these yeast based, brioche-like dough waffles are nothing like waffles I grew up with. After making and eating and this variation of a waffle, I wished my childhood memories included the Saturday morning experience of taking in the heavenly smell and savoring the mouth watering taste of a Liège Waffle. Since there is no going back in time, the least I can do now is have them become part of the adult memories of my family and friends. 

"Food is a gift and should be treated reverentially--romanced and ritualized and seasoned with memory." - Chris Bohjalian

Recipe
Liège Waffles (slight adaptations made to the Liège Waffle recipe shared by food blogger Sweet Amandine)

Ingredients
2 cups (240 g) bread flour, divided (Recommend King Arthur Bread Flour) Note: Or can use half bread flour and half pastry flour.
1 teaspoon (3 g) instant dry yeast
1/4 cup whole milk, room temperature
2 Tablespoons and 2 teaspoons water, room temperature
1 large egg, lightly beaten, room temperature
1 Tablespoon and 1 teaspoon (20 g) light brown sugar
8 Tablespoons unsalted butter, at room temperature
1 Tablespoon honey
2 teaspoons vanilla
1/2 cup small sized pearl sugar (recommend Lars Swedish Pearl Sugar)
Non-stick spray
Optional but really good: Ligonberry Preserves/Jam

Directions
1. Whisk 2/3 cup (80 g) of the bread flour with instant dry yeast in bowl of a stand mixer. Set aside.
2. In a large mixing cup, mix together water, milk and egg. Add wet ingredients to flour/yeast mixture, stirring to moisten.
3. Sprinkle remaining 1 1/3 cup (160g) of bread flour on top (do not mix). Cover tightly with plastic wrap, place in warm location and let stand for 75-90 minutes or until the batter has broken the top layer of the flour (will see some bubbling through the flour).
4. Add brown sugar and salt to the dough using a paddle attachment (low speed).
5. Slowly add vanilla, honey and butter (2 Tablespoons at a time) until butter is fully incorporated.
6. Replace paddle attachment with dough hook. Mix for 4-5 minutes at medium-low speed (scrape down sides of bowl twice). Let dough rest for 1 minute. (Important note: Next time I will 'knead' the dough with the paddle vs dough hook attachment as the volume of dough was not enough for the dough hook to work well.)
7. Continue mixing until dough becomes stretchy and pulls away from side of bowl easily with a spatula. Note: This may take 2-3 minutes, another rest period, and another 2-3 minutes.
8. Tightly cover bowl with plastic wrap. Refrigerate overnight.
9. Remove from refrigerator. Mix in pearl sugar by hand. Note: try to work in all of the pearl sugar.
10. Divide dough into six equal chunks (108-110 grams), place on a parchment paper lined baking sheet, cover lightly with plastic wrap, and allow to rest for 90 minutes (or until slightly puffy).
11. Preheat electric waffle maker (recommend a heat setting between 2 and 3). Lightly spray waffle maker with non-stick spray.
12. Place one dough ball in center of waffle maker. Close and cook for approximately 4 minutes or until the waffles have browned and pearl sugar looks caramelized.
13. Place cooked waffles on a cooling rack to ensure a crisped exterior to the waffle. 
14. Continue cooking until all waffles have been made.
15. Serve warm or at room temperature with or without a side of ligonberry jam/preserves.
Note: Liège waffles make great ice cream sandwiches.

Giddily sharing with you a couple of the photos taken in the Boston Public Garden during my recent east coast adventure. My first visit to this magnificent garden could not have been on a more beautiful, blue sky September day.