Four days until Arrested Development, yo!
If you need to get up to speed, SugarHero and I have been, in true obsessive-fan fashion, bringing you Arrested Development-inspired recipes this week. So far we’ve had an elderflower Collins with a side of toast, frozen bananas because there’s always money in the banana stand, hot ham water (or ham and spring vegetable soup, if you will) and brownie ice cream sandwiches worthy of a love affair. When people say something has a “cult following,” this is the kind of thing they talk about.
I must confess that I wasn’t an “early adopter” of Arrested Development fandom. When it debuted, I was still in high school, actually–can I use that as an excuse, since we all know that high schoolers are decades away from good taste? (Which is why I should probably worry that my taste in music and books is oddly similar to what it was 10 years ago. Whatever.)
The point I am clumsily rambling toward is this: even then, before I was a fan of the show, I knew of and recognized Tobias Funke as “the guy from Arrested Development.” Of all the incredible characters on the show, I would argue he’s the most iconic of all. The never-nude (that’s a real thing by the way, affecting more people than just two members of the German parliament), world’s first analrapist (that’s analyst+therapist), Blue Man Group understudy, aspiring actor with catlike reflexes, and “Frightened Inmate #2.” Also, most definitely gay, which is obvious to everyone but him:
I don’t know about you, but if this man made it into the Blue Man Group, he would definitely be my favorite.
These waffles are for him, and for you, and for me. Just like Tobias, they are a little… Off, in a good way. As in, I put cheese in them and I’m not sorry. So, BLUE ME, WORLD. (Line of inspirational posters coming soon.)
I’ve done cheese in waffles once or twice. Big fan! I was so into the idea of properly commemorating Tobias’ blueness that I attempted two takes on this: the blueberries were a given, but I also tried a version of these waffles with blue stilton.
Much like open marriages, it did not work. Maybe there was too much cheese (just like in open marriages?), maybe it was just too soft and melty, but I ended up with something of a mess on my hands (bonus points if you can tell me the first part of that Tobias line).
In any case, I think Brie worked rather well. If you’ve ever treated yourself right, you’ve probably had crackers with brie and blueberry jam, and you get the idea here.
Warm, fluffy carb pillows dotted with juicy blueberries and pockets of melted brie. I’m trying to imagine what Tobias would have to say about this dripping maple syrup, and for the sake of all that is good in the world, I will stop.
Also, important note! Did you happen to see these ice cream bars Elizabeth at SugarHero posted yesterday?
Only four days left–I hope your denim cutoffs are ready to go!
Blueberry and Brie Waffles
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
1/3 cup brie, diced into 1/2-inch chunks
1/2 cup fresh blueberries
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 brie and blueberries.
Brush hot waffle iron lightly with vegetable oil and dump about 1/4 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.
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 smallish waffles.