This one will take all your Cares-Away!
Savoury Brunch. Elevated Classic. Words. Delicious.
Smoked Meat, Gouda and Caraway Waffles.
Fondue Sauce
1/2 cup cooking wine
1/2 cup vinegar
2 tbsp mustard
1 tbsp honey
1 tsp toasted caraway seed
1 cup shredded Gouda
Combine wine, vinegar, mustard, honey and caraway into medium sized saucepan. Set aside.
Shred your cheese for sauce, set aside and waffle, set aside.
Waffle batter
3 3/4 cups ap flour or rye flour
1 tbsp baking powder
1/2 tsp salt
3 eggs, room temperature
2oz butter, melted
1 tbsp honey
1 1/2 cups of milk
1 cup shredded Gouda - sprinkled on top of each waffle before closing waffle iron.
300g shredded smoked meat
Set up your waffle iron and preheat to medium-high heat.
Sift or whisk together flour, baking soda and salt in large bowl.
Using your hand, conjure a well or hole in the middle of your dry ingredient bowl.
Add eggs, melted butter and milk to the well.
Slowly whisk your wet and dry ingredients to a homogenous mixture. Do not overmix.
Fill waffle iron using a ladle, 3/4 full to sides.
Sprinkle a handful of cheese and hand shred some smoked meat on top. Add a few drops of batter to cover some of the meat.
Close and cook for 3 minutes on each side.
Once ready, place waffle on a baking sheet and metal rack, in the oven at 150, to keep warm.
While your second waffle is cooking, make your fondue sauce.
Bring your vinegar and wine mixture to a boil.
Whisking constantly, add your gouda cheese gradually until a sauce forms. Remove from heat.
Serve waffles with fondue sauce drizzled over top.