“And I asked myself about the present: how wide it was, how deep it was, how much was mine to keep.”
― Kurt Vonnegut
Kurt, I asked myself the same question this morning. I poured myself some coffee, looked at my squash and tomato starts on the kitchen counter, safe from the snow coming down more violently than usual outside, and thought for a moment that all of the present — the deep, the shallow, the long, the short, the good, the bad, the snow, the sun — is all mine, and ours, to keep.
Whole Wheat Belgian Waffles with Mascarpone, Thyme, and Strawberries
- 1 1/2 teaspoons active dry yeast
- 1 cup warm water
- 3 cups whole wheat flour
- 1/2 teaspoon sea salt
- 1 cup milk or milk alternative
- 1 stick unsalted butter, melted
- 2 large eggs, separated
- 1 orange, zest and juice
- 1 pint fresh strawberries
- 20 springs fresh thyme
- 1-2 cups mascarpone cheese
- 1/3 cup honey, plus more for finishing
Melt butter over low heat in a small saucepan, set aside. In a small bowl, mix and dissolve the yeast. In a larger bowl, combine salt and flour. Whisk together the yeast-water, milk, butter, egg yolks, and honey and combine with the dry ingredients. In another small bowl, beat the egg whites (like a crazy woman) until frothy. Fold into batter with 1/2 cup mascarpone, zest of half the orange, and leaves of 10 springs of thyme. Set aside, covered, for 10-20 minutes.
Preheat the oven to 200′. Turn on your waffle iron to medium-high heat. As it warms, cut strawberries into slices or quarters in a bowl. Mix with extra honey, the remaining thyme, and the juice and zest of your small orange. Set aside.
Grease your heated iron with butter or coconut oil. Pour a heaping cup of the batter and cook until golden and crispy on the outer edges. Transfer waffles to the oven to keep warm and repeat with remaining batter. To serve, smear with marscapone and top with a heap of gussied strawberries and a drizzle of honey.