GINGERBREAD WAFFLES WITH CARAMELIZED PEARS AND CARAMEL SAUCE Recipe by Krissy Tallent Make 4-6 waffles 2¼ cups flour ¾ cup brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1½ teaspoons salt 1 tablespoon cinnamon 2 teaspoons ground ginger 2 teaspoons ground cardamom ½ teaspoon ground cloves ½ teaspoon ground nutmeg 4 eggs ¾ cup milk ⅔ cup sour cream 2 tablespoons molasses 2 tablespoons sorghum 1 stick butter, melted Caramelized pears* Caramel sauce**
1.
Whisk together the flour, sugar, baking powder, baking soda, salt and all of the spices in a large mixing bowl.
2.
In another mixing bowl, whisk together the eggs, milk, sour cream, molasses and sorghum. Then, add this mixture to the flour mixture and whisk until combined. Next, whisk in melted butter.
3.
Using a ladle or measuring cup, transfer the batter to a hot waffle iron. Serve warm with caramelized pears and caramel sauce.
THE DESSERT: KRISSY TALLENT’S GINGERBREAD WAFFLES Pastry chef Krissy Tallent remembers getting hooked on gingerbread not as a kid in the form of decorated houses and men, but while in school at the Culinary Institute of America in New York. So, when the cold weather rolls in, gingerbread dessert is likely to earn a spot on the menu at Restaurant Tallent, the Bloomington restaurant that she owns with her husband, chef David Tallent, a six-time James Beard Award semifinalist. This year, Krissy’s take on the nostalgic flavor is warm gingerbread waffles in the company of caramelized pears, vanilla bean ice cream and caramel sauce.
Photos by Chelsea Sanders
“I’m obsessed with gingerbread. I just love all of the spices,” Krissy says, ticking off the warm flavors of cardamom, clove and cinnamon. Krissy’s gingerbread waffles come across as elegant and comforting all at once. Pears and gingerbread are a natural pair, and the salted caramel sauce ties everything together with its balance of salty and sweet flavors. This dish can be modified for a holiday breakfast, served with local maple syrup and a dusting of powdered sugar and without the ice cream—or, heap it on. Hey, it’s Christmas morning, after all. Details: Restaurant Tallent, 208 N. Walnut St., Bloomington; 812-330-9801; RestaurantTallent.com www.edibleindy.com
* To make caramelized pears: Heat 4 tablespoons butter and 1/2 cup brown sugar in a skillet until the sugar has disolved and a loose caramel forms. Slice 3–4 pears, add them to the pan and cook until they are translucent. **Since you'll need just a drizzle, simplify with a store-bought version, like the bourbon caramel sauce from Best Boy and Co., of Roanoke . For locations, bestboyandco.com.
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