Champagne and waffles:
A long holiday weekend filled with celebrations, family gatherings, and waffle and champagne breakfast with friends–what more could one ask for?
Just more of it. And maybe for me to share the recipe for the caramelized apples I served with waffles yesterday morning. Add some champagne–or sparking wine as we did–and you have the makings of a beautiful brunch.
True, waffles with champagne might not sound very Scandinavian, but it’s closer than you might realize. Just ask Grandma H. She’s about as Norwegian as you can get, for a woman who’s never actually traveled to Norway. Grandma is known for her little heart-shaped Norwegian waffles, which she tops with either brown goat cheese–or gjetost–or butter and jam. To her, they’re just as integral to a Norwegian’s holiday cooking repertoire as lutefisk (thankfully).
So when Moods of Norway kicked it up a notch recently by serving waffles with champagne at their Los Angeles store, they had a brilliant idea, right? I had to try it for myself.
The verdict? The bubbles in the champagne–or sparking wine as the case may be–and the light, airy texture of Molly’s A Great Make-the-Morning-of Waffle make a great combination. And with caramelized apples on top and some quality maple syrup, you’re in for a real treat.
Caramelized apples for waffles
Adapted from a Williams-Sonoma Kitchen catalogue
1-1 1/2 tablespoons butter
3-4 apples (depending on size), peeled, cored, and cut into slices
1/4 cup sugar
1/2 teaspoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon vanilla extract
Melt butter over medium heat. Add apples, sugar, cornstarch, cinnamon, nutmeg, and salt, and cook, stirring frequently, until apples have softened but are still al dente. This should take about 18 minutes. Remove from heat and add vanilla extract. Keep warm and serve with waffles.
Serves 3-4.
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