Sourdough Chocolate Waffles

First Day:

1 cup unsalted butter

2 cups whole or 2% milk

4 Tablespoons Brown Sugar, packed

2 cups White Starter

2 teaspoons salt

3 cups all purpose flour

½ cup Dutch process cocoa

Second Day:

4 large eggs

½ teaspoon baking soda

¼ cup buttermilk

Vegetable oil

Poached Vanilla Cherries

3 lbs fresh cherries, rinsed and pitted (2 lbs Bing and 1 lb Pie cherries, or 1 lb each Bing,Rainier and Pie Cherries)

1 ¼ cup granulated sugar

½ cup orange juice

3 Tablespoons lemon juice

1 Tablespoon cornstarch

1 vanilla bean, split lengthwise

Mascarpone Topping

12 oz. Mascarpone cheese

¾ cup whipping cream

1 ½ tsp vanilla

3 Tablespoons granulated sugar

Two-Day Recipe (Makes 8 to

10 large waffles)

First Day

On the evening before you serve the waffles, prepare the initial waffle batter:

Place butter, milk and brown sugar in a saucepan over low heat and stir until butter melts. Set aside to cool to room temperature.

Add White Starter to the above cooled mixture. Sift remaining ingredients, flour, salt and cocoa. Whisk dry ingredients into starter mixture until blended, being careful not to over mix. Cover the bowl tightly with plastic wrap and let the batter stand at room temperature for 8 to 14 hours

Second Day

Preheat the waffle iron 20 minutes before you will be ready to make your waffles. Uncover the batter and whisk the eggs and baking soda in until well combined. The batter should be quite thick and elastic. Add buttermilk to thin batter a little bit. Lightly brush the hot waffle iron with a little vegetable oil. Pour ¾ cup of batter onto the hot waffle iron. Close the lid and let the waffle cook until it is crisp, yet done on the inside, about 5 minutes. Repeat for each waffle.

Poached Vanilla Cherries And Mascarpone Topping

In a 4-quart saucepan over medium heat, stir the pitted cherries, 3/4 cup granulated sugar, orange juice, and vanilla bean until the sugar is dissolved, about 3 minutes. Mix cornstarch with lemon juice to remove any lumps, then pour into cherry mixture and stir in to dissolve. Turn heat down to simmer and continue to cook until cherries are cooked through and mixture begins to thicken, about 15 minutes. Remove from heat. Cover and chill if not serving right away. Reheat to serve. (Discard the vanilla bean.)

For the Mascarpone topping, whip together ingredients to form soft peaks.

To serve:

Sprinkle each waffle with powdered sugar, top with poached cherries and some juice, then follow with a dollop of the Mascarpone Cream Topping.

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.
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