porcini onion apple

Judging by the comments in the previous post, the general consensus was to take the onion syrup aboard the foie gras train. A very tasty ride, no doubt, but as y'all were thinking liver and onions, I was thinking waffles with syrup.

chamomile-poached granny smith apple balls  ✢  caramelized pickled allium triquetrum  ✢  fried shallot oil  ✢  young spruce tips

porcini-mesquite waffle  ✢  delice de bourgogne triple cream cheese

onion syrup

porcini-mesquite waffles

Porcini flour is made by grinding dried porcini mushrooms in a spice grinder. Mesquite flour can be purchased at health food stores. It is made from the dried pulp of mesquite (Prosopis alba) pods and has a sweet flavor and aroma, reminiscent of toasted coconut, roasted coffee, chocolate, and cinnamon.

85g all-purpose flour
20g mesquite flour
10g porcini flour
5g sea salt
3g baking soda
2g baking powder
150g buttermilk
57g melted butter
1 egg

In a large bowl, whisk together the dry ingredients until uniform in color. In a separate bowl, whisk the egg while adding the buttermilk, then whisk in the melted butter. Make a well in the center of the dry ingredients and pour in the wet. Stir with a wooden spoon to combine the ingredients and form a smooth batter. Allow batter to rest for 5 minutes to hydrate flours.
While the batter hydrates, preheat waffle iron according to manufacturer's instructions.
When iron is hot, place 2 Tablespoons of batter in center of iron to make small waffles, or up to 1/4 cup to make full-sized waffles. Lower lid and cook until steam subsides and waffle pulls away easily from iron.
Makes 8-10 small waffles or 4 large.