Life pulls in various directions. And, it’s okay. We got this. I hope. The last few Saturday’s we have hosted friends and family in our apartment. Meanwhile, I apologize to my landlord about the weeds growing in the pots on the stoop (she laughed). In between hosting, traveling and new projects
, my Saturday mornings are the only time to regain a few hours of extra sleep. And as Saturday morning ends, I’m often torn between a sweet or savory brunch.
A few weeks ago, Cabot Creamery
delivered a box of cheese. I happened to meet the public relations manager at an agriculture event in Florida. I love cheddar, and it’s always on my bi-monthly grocery list. It’s a basic, comfort, mandatory ingredient, and it reminds me of Dad’s Sunday morning omelets. And, I almost always purchase Cabot Seriously Sharp Cheddar Cheese. The flavor is delicious for the value. If this post sounds similar to a sponsored post by Cabot Creamery, please keep in mind, they graciously sent a box of cheddar cheese, but cheddar dollars weren’t exchanged. What’s being written is what I told the public relations representative when discovering her connection to Cabot Creamery.
There’s a bunch of recipes I want to develop with the box of cheddar. The first recipe out the box is Cheddar Scallion Waffles with Sautéed Apples. The recipe was inspired by a slice of Apple Pie topped with melted cheddar. The scallions add a savory flavor as the caramelized apples balances the savory with its sweetness. The recipe is a perfect compromise for indecisive Saturday mornings (or afternoons).
And, maybe that’s what these waffles offer. A better answer to life going in many directions: Deal with it, but do it smart and don’t exalt myself. I can accept weekdays pulling me in various directions. By the weekend, I serenely push the stress away from me. Well, serenely isn’t an accurate action: I’m unapologetically selfish. It’s the time to relax. Live a little offline. Live my life. Avoid schedules and rules. By the time Monday arrives, I truly know, “I got this.”
Cheddar Scallion Waffles with Sautéed Apples
- 1 stick butter, melted and cooled to room temperature (reserve a little for brushing the waffle maker’s grill while making the waffles)
- 2 eggs, lightly beaten
- 1-¾ cups buttermilk
- 2 tablespoons coconut sugar or 1-1/2 tsp. white sugar
- 1 cups all-purpose flour*
- 1/2 cup whole wheat flour*
- 1/4 cup ground flax seed*
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- A pinch of freshly ground black pepper
- 8 oz. of sharpest, white cheddar cheese (prefer Cabot Creamery's Lamberton Cheddar Cheese)
- 3 to 4 scallions, roughly chopped
- 2 tbsp. butter
- 4 to 6 tart apples (peeled, cored and quartered)
- 2 tsp. of ground cinnamon
- A pinch of freshly ground nutmeg
- A pinch of sea salt
- 1/3 cup dark maple syrup, plus more for drizzling on individual servings of waffles
- Whisk the melted butter, eggs, buttermilk and sugar in one bowl. In another larger bowl, mix both flours, flax seed, baking powder, baking soda, salt, black pepper, cheddar cheese and scallions.
- Make a well in the dry ingredients’ bowl. Mix in the liquid ingredients to complete the batter.
- Let the batter rest for about 10 minutes.
- Meanwhile, follow the manufacturer’s directions for preheating a waffle maker. When the waffle maker is preheated, lightly brush the grills with butter (While making the waffles, if the grills start to look dry, brush the grills with butter).
- Spoon batter over the waffle grills (Follow the manufacturer’s directions to determine the appropriate amount of batter to pour). Close the waffle maker (Follow the manufacturer’s directions for finishing waffles). Repeat this step until there's no more batter.
- Meanwhile, heat a cast iron skillet over medium heat. When the skillet is hot, add the 2 tbsp. butter. When the butter melts, add the apple slices, spices and sea salt. Frequently stir for about five to six minutes. When the apples are soft, stir in the maple syrup. After about one minute, turn off the heat. Place caramelized apples aside or in a serving dish.
- To Plate: Place one waffle on a plate. If desired, butter the waffle. Spoon caramelize apples over the waffle. If desired, drizzle a little more maple syrup over the plate. Garnish with a sprinkle of ground cinnamon.
Adapted from http://cooking.nytimes.com/recipes/9062-buttermilk-brown-sugar-waffles.
Makes 4 to 6 waffles
*Alternatively use 1-3/4 cup of all-purpose flour to replace the combined 1-cup all-purpose flour, 1/2 cup whole wheat flour and 1/4 cup ground flax seed.
Copyright 2009-2017, Recipe by MyLifeRunsOnFood.com by Sanura Weathers. All rights reserved.