Friday, April 6, 2012

Joan Would Approve

That Joanie! No one could deny she is a force to be reckoned with! As Pink Slip Jam's on-going love of all things Mad Men, please keep in mind that this Sunday, here in beautiful Portland, OR, Fleur de Lethal will be the Mistress of Ceremonies as she presents Episode 4 from Season 5 of Mad Men at The Hollywood Theater. Meanwhile Pink Slip Jam will be assisting by providing the Clementine Syrup for some delightful cocktails. They will be bubbly, effervescent, and decidedly delicious. In case you may be wondering what else you might do with some Clementine Syrup, may I suggest the following recipe for Rye Waffles with this syrup...and, no, the 'rye' alludes to the flour, not the bottle of Old Overholt. Not this time, anyway.

Rye Waffles with Clementine Syrup
(makes about 6 waffles)
waffle batter 
3/4 cup soft white winter wheat flour
3/4 cup rye flour
1/2 cup corn starch
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 cups buttermilk
2 eggs, separated
1/4 cup vegetable oil
2 Tbsp brown sugar
1 tsp vanilla extract

for topping
plain yogurt
slivered almonds, toasted
clementines (about 1 per person)
maple syrup (about 2 Tbsp per person)

1. Combine the dry ingredients (flours, cornstarch, leaveners, and salt). Whisk together the buttermilk, egg yokes, vegetable oil, brown sugar, and vanilla extract. Combine the dry ingredients into the wet ingredients, but do not over mix. At this point you should let the batter sit for at least 30 minutes to allow the cornstarch to cross link gluten in the flour, which will give the crispiness to the waffles.

2. Prepare the clementine syrup. Peal the clementines, slice them to bifurcate the sections, and separate them. In a small saucepan, combine the clementine pieces and the maple syrup and heat just until small bubbles start to form on the edge of the pan. Turn off and reserve for serving. Toast the almond slivers and reserve.

3. To finish the waffle batter, beat the egg whites until stiff. Fold these into the batter. 

4. Heat a waffle iron and cook the waffles. Store them in a 200 degree oven or eat them immediately as the come off the waffle iron, topped with a dollop of yogurt, a sprinkle of toasted almond slivers, and the clementine syrup.

1 comment: