melissa-dallas
Well-known member
Rye Waffles with Wild Blueberry Butter (Rugvafler med Blåbærsmør)
Ingredients:
Waffles
¾ cup (95 g) rye flour
1 cup (120 g) white flour
1 teaspoon cardamom
1 teaspoon baking soda
½ cup (100 g) granulated sugar
3 eggs
3/4 cup plus 1 tablespoon (2 dl) buttermilk
3/4 cup plus 1 tablespoon (2 dl) milk
1/2 cup plus 1 tablespoon (125 g) butter, melted
Blueberry Butter
(Makes enough to fill a small bowl – you’ll have leftovers for another dish and be thankful for it!)
About 3 cups fresh blueberries or 1 1/2 cups frozen blueberries (10 oz)
1 1/2 cups (336 g) butter, room temperature
To make the waffles, mix together all the dry ingredients in a large bowl. Add the milk slowly and whisk as you pour. Add the eggs and melted butter and whisk well. Let the batter rest for 15-20 minutes. Bake in a hot, waffle iron.
For the blueberry butter:
In a small saucepan, place the blueberries and allow to cook over medium-low heat until the blueberries break down and release their juices. Press down on the blueberries to help this process along. You want to get around 1/2 cup of blueberry compote. (You can, of course, strain the blueberries at this stage. You’ll get a nice juice to use for another recipe and the pulp can be used to make the butter)
Take off the stove and allow to cool. Once cooled, place the butter and the cooled blueberry compote in a food processor. Pulse until well blended. If you do not have a food processor, you can also blend them together by hand. Serve alongside the waffles. Keep the leftovers in a sealed container in the refrigerator.
http://www.northwildkitchen.com/rye-waffles-wild-blueberry-butter/
Ingredients:
Waffles
¾ cup (95 g) rye flour
1 cup (120 g) white flour
1 teaspoon cardamom
1 teaspoon baking soda
½ cup (100 g) granulated sugar
3 eggs
3/4 cup plus 1 tablespoon (2 dl) buttermilk
3/4 cup plus 1 tablespoon (2 dl) milk
1/2 cup plus 1 tablespoon (125 g) butter, melted
Blueberry Butter
(Makes enough to fill a small bowl – you’ll have leftovers for another dish and be thankful for it!)
About 3 cups fresh blueberries or 1 1/2 cups frozen blueberries (10 oz)
1 1/2 cups (336 g) butter, room temperature
To make the waffles, mix together all the dry ingredients in a large bowl. Add the milk slowly and whisk as you pour. Add the eggs and melted butter and whisk well. Let the batter rest for 15-20 minutes. Bake in a hot, waffle iron.
For the blueberry butter:
In a small saucepan, place the blueberries and allow to cook over medium-low heat until the blueberries break down and release their juices. Press down on the blueberries to help this process along. You want to get around 1/2 cup of blueberry compote. (You can, of course, strain the blueberries at this stage. You’ll get a nice juice to use for another recipe and the pulp can be used to make the butter)
Take off the stove and allow to cool. Once cooled, place the butter and the cooled blueberry compote in a food processor. Pulse until well blended. If you do not have a food processor, you can also blend them together by hand. Serve alongside the waffles. Keep the leftovers in a sealed container in the refrigerator.
http://www.northwildkitchen.com/rye-waffles-wild-blueberry-butter/