No, Not New York

I have been in a brunch state of mind.

Who would think you could get into a brunch state of mind? As if I could just fall out of a Hamptons state of mind, through a Martha Stewart state of mind, and right into brunch, with a clang of crystal.

But here I am, caught up in the idea that fifty percent of my children in school means that I can blithely invite unsuspecting friends to my home.

Can we talk about my home, please? The elderly couple who built this house as their dream home kept it pristine condition, a perfectly beige late 70s capsule. The original carpets, every tuft babied; the walls, not a patch in sight. It was their house, and for thirty years it was loved. And now, this house is in an abusive relationship. Dry erase marker on the carpet, walls, and doors. There is crayon or pencil on the wall of every room and many surfaces--and I must confess that I haven't gotten around to cleaning it because my one regrettable lament is that every wall is textured and therefore against the 8th amendment to scrub. (Heavens knows that I don't want to be ruled unconstitutional.) The paint is chipped, and the staircase suffers from the constant up and down clattering of boys. I hope this place can take such a careless, violent love.


But out go the phone calls. Please, come over! We'll sit in the kitchen, I'll set the table, the children outside in the yard. Don't stare at the marker stains.

And what will we have? Why, caramel-apple syrup on yeasted waffles.

Caramel Apple Syrup

4-5 medium tart apples

1/2 tsp salt

1/2 cup butter

1 cup brown sugar

1/4 cup maple syrup

Peel, core, and dice the apples. In a large saucepan heat 1/4 cup butter over medium high heat until melted. Add apples. sprinkle with salt and a couple tablespoons of the brown sugar. Turn the heat to high and stir while apples caramelize, about 4-5 minutes. As the apples brown, turn down the heat to medium to prevent scorching. Add the remaining butter and sugar. Reduce for another 3 minutes, until sugar is melted, stirring often. Add syrup and serve over waffles or pancakes.

I recommend making this recipe now, when apples are at their peak. I used local jonathans, with a few granny smiths, they were divine.

If you use Eggos with these apples your grandmama will rise from the grave and smack you. It is October. Don't say I didn't warn you.

Yeasted Waffles:

1 3/4 Milk

1/2 cup butter

1 cup white flour

1 cup whole wheat flour

3 Tbl sugar*

1/2 tsp salt

1 1/2 tsp yeast

2 eggs

1 tsp vanilla

Heat the milk up until hot, but not boiling. Add the butter to the milk and melt. Cool slightly. Beat the eggs lightly and then add to the milk mixture, along with the vanilla. Put all the dry ingredients in a bowl and whisk to combine. Add the wet ingredients and stir until combined, a few lumps are OK. Cover with plastic wrap and put it in the fridge for 12-24 hours.

Heat your waffle iron a good 10-15 minutes before you use it. Whisk your batter and ladle it into the iron. Cook until golden. Serve immediately.

No more excuses about homemade waffles. I'm only being bossy for your own good (and not because I enjoy it. Much.)

You HAVE to make this batter ahead and leave it for a day, it just tastes better. I always double the recipe, cool the extra waffles, and put them in a ziploc bag and freeze them. Then in the morning when I am stumbling around like Frankenstein's monster and the children are talking soloudandsofast, I throw a waffle in the microwave for a little less than a minute, and the kids are sated. This recipe is so great that the waffles are still crispy when reheated in the micro.

And GO.




*Jane is right, 3 TBL is the way to go.