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

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.

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

recipe adapted from here

ingredients:

• 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

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

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!

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:

Wild Rice and Lentil Salad with Oranges, Dried Fruit, and Chevre

So, this is the salad recipe that I was referring to in my previous post :).


When I was asked to make a salad for the dinner party the other evening at Mikey's parents' home, I just couldn't bring myself to bring an average lettuce-and-veggie-packed salad. I like to do things a little differently than one would expect, and I like to see the surprise in peoples' faces when they see what I have made. I love lentils and found this recipe while browsing for ideas and inspiration and it sounded perfect!


It is really refreshing and absolutely perfect for eating outside in the summer air. The orange adds a juicy sweetness that complements the chewy, earthy rice/lentils and creamy goat cheese wonderfully. I also particularly liked that the currants and raisins were pretty much the same size as the lentils so they surprised your taste buds with a fruity punch. I really enjoyed all of the different textures and all of the guests mentioned how delicious and unique it was!


This recipe makes quite a bit, but I don't think that would cause much disappointment as it holds up great as leftovers (that is if any is even left to take home).

Wild Rice and Lentil Salad with Oranges, Dried Fruit, and Chevre

recipe adapted from here

ingredients:

• 2 cups wild and brown rice blend
• 1 cup French green lentils
• 1/2 shallot, finely chopped
• 1/4 cup balsamic vinegar
• 2 tbsp fresh lemon juice
• 3-4 oranges (depending on how many you want; I like a lot)
• 1/4 cup dried currants
• 1/4 cup golden raisins
• 1/2 cup extra virgin olive oil
• 3/4 cup fresh flat-leaf parsley, chopped
• creamy Chevre

1. Cook the rice and lentils according to the package directions (I used a rice cooker for the rice). Set aside.
2. In a small bowl, combine the shallot, vinegar, and lemon juice. Zest one orange and add it to the mix, set aside.
3. Cut away the pith and peel from the oranges and cut the sections free from the membrane.
4. Toss together the rice, lentils, shallot mixture, orange sections, dried currants, raisins, oil, and parsley (I also squeezed the remaining juice left in the orange membranes into the mix). Add salt and pepper to taste. Chill in the fridge until ready to serve (can be made a day in advance) or serve warm. Top with Chevre to taste.

p.s.- How do you guys like having the top image be a bit bigger? Better? Worse? Can't tell?