Looking to change up your usual waffle recipe? Try a compote!
John Holl, author of "The Craft Brewery Cookbook," joined us to share a recipe for waffles with beer berry compote.
Waffles with Beer Berry Compote
Serves 6 to 8
INGREDIENTS FOR COMPOTE:
- 1 cup mixed raspberries, blackberries, and blueberries
- 1 cup The Bog cranberry shandy or other berry shandy
- 1/4 cup granulated sugar
- 1 tsp fresh lemon juice
- 1 strip fresh orange peel
INGREDIENTS FOR WAFFLES:
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 4 tbsp (1/2 stick) unsalted butter, melted
- 2 large eggs
- 1 tsp pure vanilla extract
Cape May Brewing Co. CAPE MAY, NEW JERSEY
The Pairing: Shandy
When the berries at the farmer's market are just too gorgeous to resist and you buy more than you need, this is the recipe to make. Add a few pantry staples and some fruit-forward beer, and soon breakfast is ready. The sweetness or tartness of the berries varies throughout the year, so feel free to increase or pull back on the sugar in the compote. Shandies are often lower in alcohol and big on fruity flavors, making it ideal for brunch-time imbibing. In the cooler months, try adding pinches of nutmeg and cinnamon to the berries for a festive variation.
To make the compote: In a medium saucepan combine the berries, beer, sugar, lemon juice, and orange peel and bring to boil over high heat. Continue boiling for 1 minute then turn the heat to medium-low and simmer vigorously for 7 minutes, or until the berries burst open, releasing their liquid. Continue simmering for 15 to 20 minutes, or until the liquid is reduced by half. Remove from the heat, discard orange peel, and allow to cool slightly before serving.
To make the waffles: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, and salt until well combined. Add the milk, butter, eggs, and vanilla and beat until a batter forms. Alternatively, use a large bowl and a handheld mixer. Preheat a waffle iron according to the manufacturer's instructions. Set a baking sheet in the oven and preheat the oven to 200° F to keep the waffles warm. Add enough batter to the waffle iron to fully cover the surface and cook for 2 to 3 minutes, or until golden brown. Keep the waffles in the warm oven while you cook the rest of the batter. Serve immediately with the berry compote.
ABOUT THE BOOK:
Enjoy over seventy delicious, seasonal recipes from the country's best independent breweries in this cookbook and beer pairing guide—a must-have book for craft beer lovers, home cooks, and fans of homebrewing.
Packed with bright, fresh, bold flavors and beer pairings to complement each dish, "The Craft Brewery Cookbook" brings the biergarten straight to your kitchen. Organized into chapters according to beer type, including hoppy ales, lagers and pilsners, wheat beers, and Belgian-style ales, this cookbook will help readers discover each beer's style and flavor profile and how it pairs with the accompanying recipes, each from a different American brewery.
Whether you're a fan of fruited kettle sours or New England IPAs, this cookbook from the co-host of the podcast "Steal This Beer" will show you how to create the ideal meal to accompany your favorite brew. These mouthwatering dishes—seafood, meat, vegetarian, vegan, and desserts among them—are depicted in photographic detail, showcasing modern, flavorful food rather than typical pub food. This cookbook breathes new life into the concept of food and drink pairing by offering an inspired take on contemporary beer styles and cuisine.