Sometimes I can tell I’m going to be controversial. Today is… Such a time. Hide yo kids, hide yo pets, hide yo everybody. Politics! (Kidding) Religion! (Kidding) Stinky cheese in waffles! (Not kidding)
You might like weird food. You might like sweet-and-savory things. You might even like pears and gorgonzola together, which is generally accepted as a good combination. …Aaannnd, you might still not be on board, but that’s okay. I can’t promise you’ll like this–can I ever? I can only tell you I loved it, and why. So here goes!
1. The steam escaping from the sizzling waffle iron smelled amazing. I may have fist pumped, by which I mean I most definitely fist pumped.
2. Big steaming-hot chunks of slightly sweet, soft pears.
3. All enveloped in fluffy, slightly sweet buttermilk waffle.
4. Dotted with pockets of salty, savory, tangy cheese.
5. Said cheese melts and oozes out of the sides of your waffle iron, resulting in the most glorious, glorious crispy-melted-cheese edges. GAH.
6. Doused in maple syrup to take things from slightly-sweet to sweet-sweet. Suh-weet, right?
I’m not going to insist that you make this, but I’m afraid I have to insist that you look them IN THE FACE when you tell them it just isn’t going to work for you. (coughElizabethcough) I love them, and they deserve it, and they’ll always have me, anyway.
Pear and Gorgonzola Waffles
(based on a recipe from Epicurious)
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
2 large eggs
1 1/2 to 2 ripe pears, diced
3/4 cup crumbled gorgonzola
Vegetable oil for waffle iron
Preheat your oven to 250 degrees and preheat 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 diced pears and gorgonzola.
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). Cook waffles according to manufacturer’s instructions until they’re browned and cooked through. (Note: Because of the pear chunks, these aren’t quite as… structurally sound, but I found that cooking them longer, and thus making them crisper, helps them stay together.)
As you cook them, trasfer to a rack in the preheated oven to keep warm and crisp. Continue until batter is gone–makes about 10 waffles (more if you use a smaller iron).