This is a breakfast ritual that has been part of our menu plan for a long time. A couple of weeks ago the old waffle iron finally gave up. Well, it still made waffles, but not consistently.
While pancakes filled in for a bit, they never really offered a proper platform for seasonal fruit and syrups. This week we broke down and replaced the old Oster Flip Waffle Maker model F10W . . . truth is I never really liked that thing. It only did a mediocre job at making crisp brown waffles.
The new iron warming upFreshly cooked . . . delicious!
What took the Oster’s place was a Breville Smart Waffle Pro model BWM604.
This stainless steel enrobed beauty took us from turning out a round pale limp waffle (one at a time), to producing four golden brown squares of crispy delight.
It was a bit more spendy, but worth every extra dollar.
Interestingly enough, breakfast waffles are only the beginning. JQ uncovered a myriad of recipes utilizing a waffle iron as the baking instrument. The future has expanded from cozy Sunday breakfasts into other culinary arenas.
At this point I should confess my addiction to snack cakes. I’ve regularly consumed individually wrapped carbo-bombs from those hallmarks of healthy eating, Hostess, Little Debbie, and Tastee Kakes. JQ has made numerous attempts to offer something far less harmful, but was met with little success.
Cake batter in a waffle maker worked too well.
This waffle iron might present the perfect alternative to long shelf life snack cakes. Our first foray was a chocolate waffle built on a Greg Patton recipe. It’s crevices filled with chocolate buttercream. This checked all the snack cake boxes, with none of the chemical additives.
The predominate winds shifted this week and nearly the entire state was veiled in smoke.
This turned the morning sun orange, obscured the Cascade Range and generally muted our view. However, it did not keep us at home. It never got that toxic.
Keeping a watchful eye.
At the start of the week we took an afternoon trip to the Crooked River. After an early dinner at the Tastee Treet, we found our favorite parking spot vacant.
Off to catch an evening hatch
I was looking for an evening hatch and some dry fly action, a much anticipated part of summer flyfishing.
There were far more strikes than hook sets, but we’re not looking to catch. The river provided a couple of hours of action, ending in a cold beverage and relaxing time sitting on its’ bank.
Later in the week we headed West, over the mountains and into the farm rich Willamette Valley.
Sweet white corn near fresh from the field
Schlecter Farms corn was the primary objective . . . sweet corn that shouldn’t be missed.
Putting up sweet corn for the winter
There was farm fresh produce available and a visit with my sister in Tualatin.
Evening light on juniper
Fall has started to spread it’s amber hues.
The weather got warm again, but it’s only false summer. Frosty mornings aren’t far off and we are looking forward to this change in the season.
The internet offers a plethora of information. Recently, I was scrolling my Reddit feed and hit an interesting question on “r/bend”.
What are some good doughnut places?
Well, this is a topic I can confidently handle. So, I dove into the conversation.
The posts were a mix of the usual spots, most of them known, tried and never re-visited. However, in the midst of all these regular stops, was one not recognized. This required a bit more digging.
A Cronut is a hybrid between a flakey croissant and a pillowy donut.
Delish Doughnuts is tucked into a strip mall on the north side of Bend.
Its signature offering is something called “Cronuts,” a cross between a croissant and a doughnut. What is not to like about that combo?
I’ll get my donut later , , , first some exploring.
We had planned a jaunt to the Crooked River, so it was a simple task to take a side trip to the doughnut shop and see what the fuss was all about.
The Cronut was good, flaky as you might imagine, and lightly glazed.
However, the real star of the morning was a chocolate frosted chocolate cake. This tender morsel was not just cake-like, but actually tasted like chocolate.
Frosting and cake were on point. We will return.
Now that we were properly fueled up, it was time to hit the stream.
And then this happened ….
I guess winter still has a few surprises in store for us . . .
So far . . . another atmospheric river moved through the Pacific Northwest. Any snow we got last week is now mostly gone.
We had a surprise visitor this week.
Frequently we see deer, birds, chipmunks and cats moving through our outdoor spaces. To our amazement we saw a fox scoping things out, then scampering away. So cool.
With inclement weather the majority of our time this week was spent on kitchen projects.
Fire roasted pizza is the best.Juicing fruit
We’ve been perfecting our pizza dough and sauce and we’re finally getting around to processing all those pounds of fruit and berries we froze last summer.
We usually put off canning during the heat of summer and schedule most projects during the colder months.
This has become a standard winter activity, especially when the weather isn’t conducive to excursions.
Lemon syrup
Apple juice
Added to this year’s preserving, we are trying small batches of fruit juice and syrups. These are delicious poured over a scoop of yogurt or ice cream. They are also great for refreshing spritzer drinks and used to sweeten sauces.
Ft Rock … an amazing geological structure
We did manage an afternoon jaunt to Fort Rock , , , mostly just to get out of the house. We had a great walk and managed to view some soaring hawks. It was so quiet and we had the road to ourselves. Heaven!
Spent a couple of days trying to recover drone footage that mysteriously disappeared from the camera card.
Gave up . . . so you get JQ’s fun stroll footage. The cloud cover offered excellent backgrounds.
In all it was a great day jammed into the middle of a good week.
So, now we have to wait and see what the weather brings next week. At this point it seems the outlook could be anything.
It has been a very un-winter like winter and the blame is on an oceanic weather pattern. This “Southern Oscillation” (ENSO) or El Niño/La Niña isn’t a recent phenomenon.
In the sixties an environmental scientist, Jacob Bjerkness, linked known changes in ocean temperatures with shifts in atmospheric condidtions.
Hoarfrost on barbed wire
So as the trade winds off the coast of South America shift, the Pacific Northwest’s winter is affected.
As with most weather events, the measures are in less than accurate terms. Less snow? Less than what? . . . warmer, wetter winter . . . perhaps?
The lack of snow on roads just presents more opportunities for adventure. So, bring on your oscillation.
Quail feathers caught on a wayward breeze
Tip’s favorite spot
“Sculp Snack” streamer
Despite the weather, we managed a trip to the Crooked . . . meeting our minimum once a week fishing trip quota.
The remainder of the time was spent in the kitchen, getting caught up on canning projects and starting the holiday baking (see recipes below).
Just in time for the holidays, Loganberry Icebox Cookies
Portions of last season’s berries have been waiting in the freezer for cooler temps and preserving. We discovered a new fave . . . berry goo.
Raspberry Syrup
Well, technically it’s syrup.
This Raspberry Syrup is only pourable when heated, so we/ve taken to spooning it out of the jar over warm waffles on Sunday mornings. The flavor is intense.
Cowboy Candy
We also put up some Cowboy Candy. Pickled chillies. It’s a super simple pickle.
We use a variety of sweet and hot peppers, including banana and jalapeños, adjusting the heat to our tastes.
With a nod to German traditions, JQ made Christ Brot (Sweet Christmas Bread). It features rum soaked citrus and almonds in a sweet bread dough covered in a sugar glaze.
Sweet Christmas Bread (Christ Brot)
Creating the sugar crust
Features rum soaked citrus
The loaves, warm out of the oven are drenched in melted butter, covered top to bottom with vanilla bean sugar, then dressed in sifted confectioners sugar. Yeah, num . . . so much better than Stollen.
Six shopping days to Christmas and then it’s the new year.
Wow, this one went by in a rush. Looking like the week ahead is rainy, so we’re planning more baking and reading, with the mandatory fishing trip thrown in there somewhere.
12Tbspunsalted buttercut in to pieces and softened
1largeegg yolk
2tspvanilla extract
1 1/2cups flour
2/3cup dried fruit (match complementary dried fruit with jam, i.e. cherry jam with dried cherries)Dried fruit helps thicken jam mixture.
6Tbspjam or preserves
Instructions
Process sugar, brown sugar, and salt in food processor until no lumps of sugar remain, about 30 seconds.
Add butter, egg yolk, vanilla, and process until smooth and creamy, about 20 seconds, scraping down bowl as needed.
Add flour and pulse until cohesive dough forms, about 20 pulses.
Transfer dough to counter and pat into 5 inch square. wrap square tightly with plastic wrap and chill until firm, about 1 hour.
Heat dried fruit and jam in small saucepan over medium heat until just bubbling, Let cool completely about 30 minutes. Process fruit mixture in clean, dry food processor until smooth, about 15 seconds.
Roll dough between 2 pieces of parchment paper into 10 inch square, about 1/4 inch thick. Freeze dough until firm, about 15 minutes. Cut chilled dough into four 2 1/2 inch wide strips.
Spread jam mixture evenly over 3 strips and stack, fruit mixture side up. Place plain strip on top. Wrap stack in plastic and freeze until firm, about 15 minutes.
Preheat oven to 350 degrees and line baking sheet with parchment paper. Slice chilled dough into 1/4 inch thick rectangles and place, one inch apart on baking sheet.
Bake until edges are just golden, 13 to 15 minutes, rotate sheet half way through baking. Immediately and carefully transfer cookies to wire rack and let cool completely before serving.Optional: Dust lightly with confectioners sugar.
In large bowl.combine rasberries, lemon juice, sugar and water. Let sit at room temperature for at least 2 hours.
Scrape berry mixture into stockpot and heat. Bring to a boil, stirring constantly, hold at a boil for 6 mintues.
Have a mesh sieve placed over a second sauce pan and run hot syrup through the sieve. use a wooden spoon to 'mush' all but the seeds through the sieve.
Ladle strained liquid into hot canning jars, clean rims with vinegar, add lids and hand tighten rings.
Process in hot water bath (an inch or two of water covering jars) for 15 minutes.
3 lbspeppers (jalapeno, banana and a variety of small sweet peppers)
2cupscider vinegar
6cups sugar
1/2tspturmeric
1/2tspcelery seed
1Tbspgranulated garlic
1tspcayenne pepperadjust to personal taste (we omit altogether)
Instructions
Wearing gloves and a mask, remove stems, seeds and membrane of peppers. Slice into 1/4 inch strips. In the case of jalapeños, you can include seeds and membrane, which will increase the heat.
Bring vinegar, sugar, and spices to a boil (use a pan large enough to hold the sliced peppers) reduce heat and simmer for 5 minutes. Add in the peppers and return to a boil for 4 minutes.
With a slotted spoon, transfer the peppers into warm, clean jars to within 1/4 inch of rim.
Bring syrup back to a boil and hold for 6 minutes. Ladle syrup over the peppers, adjust for about an inch of head space and release trapped air. Wipe rims, add lids and hand tighten rings.
Process in hot water bath (and inch or two of water over the top of jar) for 10 minutes.
8 1/2Tbspunsalted European style buttermelted and cooled slightly
2eggs
1/3cupsugar
1/4tspsalt
1grated peel of a lemon
3/4cupblanched almondschopped
TOPPING
1/2vanilla bean
1/2cup sugar
9Tbspunsalted butter
1 1/4cupconfectioners sugar
Instructions
Two days before baking, place the raisins and citrus peel in a bowl and add the rum. Cover and set aside, stirring occasionally.
The day you plan to bake, stir flour, yeast, sugar and grated lemon peel together in a large bowl.
In a separate bowl, whisk together the milk, melted butter, and eggs. Make a well in the flour and pour the milk mixture into the well, stirring as you go. Knead briefly until dough is shaggy.
Dump the dough out on a lightly floured work surface and knead by hand until smooth, 5 to 7 minutes. Add flour only if absolutely necessary, form the dough into a ball and place back in the large bowl. Cover with a clean dishcloth and set aside in a warm, draft free spot for 30 minutes.
Gently pull the dough onto your work surface and pat out until about 1 inch thick. Distribute the chopped almonds and rum soaked fruit (include any rum remaining in the bowl) over the dough, and then gather the sides up around the fruit and almonds. Kneed together until the fruit and nuts are well distributed throughout the dough. Form the dough into a ball, place back in the bowl and cover with cloth. Allow to proof for another 30 minutes.
Line a baking sheet with parchment paper.
Divide the dough in half and form each into a round loaf. Place the loaves on the prepared baking sheet, cover and set aside for 30 minutes.
Preheat oven to 400 degrees. Place the baking sheet in preheated oven and bake for 40 minutes or until loaves are golden brown.
While loaves are baking, make the topping. Place the vanilla bean in small food processor or blender with 2 Tbsp of sugar and pulverize until the sugar turns nearly to a powder. Combine with remaining sugar and set aside. Melt the butter.
Remove the baked loaves from the oven and let cool on rack for 5 minutes. Brush melted butter over loaves evenly. Do several coats until you have used up all the melted butter.
Sprinkle vanilla sugar evenly over the buttered loaves, lifting up the loaves to coat all sides evenly.
Finally, sift the confectioners sugar evenly over all the loaves, making sure to coat all sides. Let loaves cool completely.
When loaves are completely cool, wrap in foil. Loaves can be frozen for up to a month. Serve in slices.
The Cronut was good, flaky as you might imagine, and lightly glazed.
