Buttermilk Waffles with Cranberry, Pear and Apple Chutney

Enjoy a Sunday Brunch with Buttermilk Waffles Topped with Apple, Pear, Cranberry Chutney 

Cook's Notes: A versatile chutney that's a savory, sweet condiment to use as a  waffle topping, served over a chicken, pork or turkey dinner or as a crostini appetizer. Recipe makes 2 cups.

Cranberry, Apple, Pear Chutney 

Cooking tip: Chutney can be made a day ahead and refrigerated. Bring it to room temperature to serve. 

Ingredients:

• 1/2 cup apple cider or juice
• 4 tablespoons brown sugar
• 1 Honeycrisp apple, peeled and diced
• 2 cups fresh cranberries or frozen (no need to thaw) 
• 1 diced Bosc pear, about 1 cup
• 1/4 cup diced red onion
• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar 
• ½ tsp. each dried ginger and Saigon cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons orange juice mixed with 1 tablespoon cornstarch 
• 1/2 cup pecans or walnuts  

Directions:

• On a medium low heat bring to a boil apple cider or juice, diced pears, apples, cranberries,  ginger, allspice, Saigon cinnamon, brown sugar, mustard, vinegar and diced red onion. Simmer 20 minutes uncovered. Add orange juice mixture and cook on a low heat until thickened about 6 minutes.  Taste test to balance ingredients.   
• Drain excess juice with a colander. Cool and refrigerate, covered. 

Crostini

Heat oven to 400 degrees. Brush bread slices top and bottom with olive oil.  
Toast one side of bread for 4 minutes, turn and toast 4 minutes more. 

Crostini Options 

• Place a small slice of white cheddar cheese on each toasted bread slice. Bake at 400 degrees until cheese melts. Top with cranberry, pear, apple chutney. Serve immediately to avoid having the bread get soggy. Sprinkle with nuts. 
• After bread is toasted spread each slice with Boursin cheese, top with chutney and a sprinkle of nuts.  

Buttermilk Waffles

These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It’s a must-have recipe for turning an ordinary morning into something extra-special
Cooking Tip: To crisp up leftover waffles, toast each quarter or in the oven at 400 degrees, 4 minutes  side. 
Recipe makes 6-7 waffles and was adapted from Taste of Home.
Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 2 cups buttermilk
• 1/2 cup butter, melted

Directions:

• In a large bowl, combine the flour, baking powder, baking soda, sugar, cinnamon and salt; set aside.
• In another bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter, whisk to blend.
• Pour about 3/4 cup batter onto a lightly greased preheated waffle maker. Bake according to manufacturer's directions until golden brown. Repeat with remaining batter.

The forest and I 

was all there was.

In the deep

still silence

I could feel

the Earth's 

beating heart.