If my coworkers ever see me limping into the office on crutches, they should probably not assume I was kickboxing. Let’s not be ridiculous…
If they knew me at all, they would probably bring up this Office classic:
Except that it would be more accurate to replace “Foreman grill” with “waffle iron.”
I’m clumsy, but that’s neither here nor there–what I’m saying is, I’ve been making a LOT of waffles lately. And if I did have a kitchen appliance in my bedroom a la Michael Scott… It would be a Belgian waffle iron.
Anyway. The appliances will stay where they are for now, but still–no slowing down with the waffles! Inspired by these pear-gorgonzola beauties, I forge ahead. This time, there are cured pork products too.
This is a good time to keep your cheddar sharp. Make it do multiplication tables if you have to… You have standards.
This is also a good time to appreciate how quickly and easily waffles happen. Mix wet, mix dry, fold in the fun stuff.
Just put some pork on it and smoosh it all down. Your job is done. The prosciutto will yield to the mold, incorporate itself beautifully into the waffle batter, AND brown/crisp in spots. You really can’t ask for better behavior out of your cured pig products. Bravo.
Aaaaaand, that’s it.
Finally, to answer the burning “which Office character are you?” question, I think I’m a Pam/Stanley hybrid, though I want to be Creed when I grow up.
Apple, Cheddar and Prosciutto Waffles
(based on a recipe from Epicurious)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg
1 apple of your choice, diced
1/3 cup sharp cheddar, grated
4-5 slices prosciutto
Vegetable oil for waffle iron
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk buttermilk, melted butter and eggs to combine, then stir this into the flour mixture. Fold in apple and cheddar.
Brush hot waffle iron lightly with vegetable oil and dump about 1/2 cup of batter into each mold (more or less depending on the size of your iron–I used a Belgian waffle one). Top each waffle with a folded prosciutto slice and close iron. Cook waffles according to manufacturer’s instructions until they’re browned and cooked through. Continue until batter is gone–makes about 4-5 waffles (more if you use a smaller iron).
Serves 2-3. Double the recipe to serve more–if you do so, you can keep the waffles warm in a 250-degree oven while you finish the rest.