Cheesy Ham Waffles

Grated extra sharp cheddar and sliced smoky ham make a great addition to buttermilk waffle batter!


Once upon a time, I saw a post on another blog for cheese and ham waffles.   And I bookmarked it to make on the weekend.  But I must confess that I didn’t read the whole post and when the weekend came, and when I DID read the whole post, I realized that the waffle was just topped with cheese and ham.  And that was certainly not what I had been dreaming about all week.  So I decided to make my own version, the one in my dreams.  And it was perfect.  And dreams can come true.

The End. 

Ingredients
1 3/4 cups or 220g flour
2 tablespoons sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda or bicarbonate of soda
1⁄2 teaspoon salt
2 cups or 475ml buttermilk or 2 tablespoons of white vinegar and milk up to the two-cup or 475ml measure.
1/3 cup or 78ml canola or other light oil plus extra for greasing the waffle maker
2 eggs
3.5 oz or 100g strong cheddar
3.5 oz or 100g smoked ham
Butter and syrup, if desired, to serve

Method
Preheat your waffle maker as per manufacturer’s instructions.

Grate your cheddar and finely chop your ham.

In a large mixing bowl, whisk together the dry ingredients.

Add in the buttermilk (or milk/vinegar mixture which is an excellent substitute for buttermilk) and oil and the eggs.   Beat until thoroughly blended.

Add in the ham and cheese and mix well.

Using a pastry brush, grease your waffle maker with some canola or other light oil.

Pour batter into the center of the lower half of the waffle maker, being careful to leave room for when the batter spreads out as you lower the lid and also for when the waffle starts to rise when baking.

Close the lid and watch for the signal that your waffle is cooking.  On my waffle maker, the light goes green when it is ready for batter, red when it is cooking and then green again when the waffle is ready.  I leave the waffle in just a little bit longer after the light turns green the second time so the waffles are nice and crispy.  But if you like them less crunchy, by all means take them out earlier.

Cooking!

Ready!

Remove!

Serve smeared with butter and drizzled with syrup.  And your preferred beverages.   As you can see, this story has a very happy ending.

Enjoy!

Pumpkin Hazelnut Marshmallow Muffins #MuffinMonday

This week’s Muffin Monday recipe was left WIDE OPEN.  No specific recipe to recreate, just a main ingredient to include: Pumpkin.  I think the point was Halloween but I decided to go all Southern Christmas on you.

You know those baked yams or sweet potatoes we make for the holidays down south?  You’ve had them:  Baked with brown sugar and cinnamon and nuts?  Plus mini marshmallows sprinkled all over?  (If you haven’t had them, my condolences.) Anyhoo, here they are in muffin form but made much easier because you just have to open a can of pumpkin, which is an excellent substitute for sweet potato, and you are ready to mix it up and bake.

Then again, sometimes the hardest part is opening the can.

Guess whose can opener went in the airfreight shipment to Dubai?  Thank God for my handy husband and his hacksaw.

The whole house smelled like Christmas.  Is it too early for your house to smell like Christmas?  I thought not.

Ingredients
For the muffins
2 cups or 250g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup or 95g light brown sugar
1/3 cup or 80ml buttermilk (You can substitute 1 teaspoon of white vinegar and enough milk to make up 1/3 cup or 80ml - which I did.)
2 medium eggs
1 teaspoon vanilla extract
1/3 cup or 80g unsalted butter, melted and cooled
11 1/2 oz or 330g canned pumpkin (about 3/4 of the regular sized can)
3/4 cup or 120g hazelnuts or pecans (Set aside 12 for the tops of the muffins after roasting)  I used hazelnuts.
1/2 cup or 25g mini marshmallows

For the topping:  About 1/4 cup or 55g sugar mixed with 2 teaspoons cinnamon plus one nut per muffin.  You may not use all the cinnamon sugar but save the balance in a Ziploc for cinnamon toast.  Your family will thank you.

Method
Preheat the oven to 375°F or 190°C and grease your muffin tin well or line with papers.

Pop the nuts in a baking pan and put them in the preheating oven.  Set a timer for three minutes.

Put flour, brown sugar, salt, baking powder, cinnamon and ginger into a large bowl.  Mix and mash the lumps of brown sugar until you have a lovely homogeneous mixture.

Yeah, the cinnamon and ginger aren't there in the photo but they got in the muffins. 

Shake the nuts when the timer goes off and reset it.

In a small bowl, whisk the eggs, buttermilk (or substitute), vanilla and butter together.

Shake the nuts when the timer goes off and reset it.  The brown skins should start coming off as your oven gets up to speed and the nuts start actually toasting.  (If you are using pecans, just remove them from the oven at this point or after they have browned slightly.)

Add the pumpkin to the wet ingredients and whisk to incorporate.

Shake the nuts when the timer goes off.  If they smell like they are toasted and the skins are mostly starting to fall off when you shake the pan, they are probably done.

Pour the nuts into a clean dry tea cloth or towel and rub them until the peels are off and you can pick out the clean nuts.  Keep rubbing until the hazelnuts are all (mostly) peeled.  A little skin won’t kill you, as far as I know.

Set aside 12 nuts to top the muffins and chop the rest roughly.

Pour the wet ingredients into the dry and fold until just mixed through.

Fold in the marshmallows and chopped hazelnuts.

Divide the batter between your muffin cups and then top with a generous sprinkling of cinnamon sugar and one toasted hazelnut each.

Bake in the preheated oven for around 20 minutes or until a toothpick inserted in the middle comes out clean.

Remove and allow to cool for a few minutes before removing the muffins from the tin and cooling further on rack.

May I be the first to say to you, Merry Christmas!   If I am not the first, you need to find some less crazy friends to hang around with.  It’s not even Halloween, for goodness sake!

Enjoy!

Sweet Potato Walnut Cheese Bread

I should call this Leftover Bread but there are a lot of people out there who turn their noses up at leftovers.  I am not one of them.  My favorite breakfast is, in fact, whatever we ate the night before.  But this bread deserves much more than leftover status, because it is wonderful.  I made it this week as part of the Random Recipe Challenge for October, where the instigator, Dom, from Belleau Kitchen, asked that we delve into our store cupboards and pick a random, forgotten item to make into something delicious.  I took a little liberty with the storage area because my freezer is way worse off than my cupboard.  I have a penchant for bagging little bits of this and that to “use later” (read: hardly ever) and thought it would be more of a challenge and certainly more random since many of the bags aren’t even labeled.  I know, shame on me.   Anyhoo, what I came out with was actually two bags: One with small pieces of leftover cheese, some blue, some chèvre with a soft rind, a little cheddar and one that I imagine might once have been a proud piece of Tomme de Chèvre.  The other bag contained walnuts.  I thought about throwing the second one back in but what’s the challenge in that?  I did an ingredients search on EatYourBooks and came up with a lovely Delia Smith quick bread recipe from her How to Cook Book 1.  I’d have to adapt it to accommodate the walnuts but I figured I could take a little leeway since I had challenged myself with two ingredients, instead of one.  And while I was at it, I decided to use some leftover sweet potatoes from the refrigerator, instead of grating a fresh potato.  After all, clearing out unused stuff was the point of the game!  It feels so good!

Wildly adapted from Delia’s Goats' Cheese, Onion and Potato Bread with Thyme.

Ingredients
1 level cup and a rounded 1/3 cup or 175g flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
6 oz or 170g cooked sweet potatoes
3.5 oz or 100g walnuts
6 oz or 170g assorted strong cheeses
1 teaspoon smoked paprika
4 tablespoons milk
1 egg
Olive oil for greasing the cookie sheet
Butter to serve, optional

Method
Preheat the oven to gas 375°F or 190°C.

Pare the hard rind from the cheese, if there is one, and cut it into 1/2 in or 1cm cubes.  I left the soft rind on the chèvre or goats' cheese because we like it.

Chop your walnuts rather coarsely.

Put the flour, baking powder and salt into a big, roomy mixing bowl and whisk to mix, which gives the flour a good airing.  (Delia actually said to sift all three from up high for the same effect but my sifter had left that day, in the airfreight to Dubai, so the spare whisk would have to do.)

Mash your cooked sweet potato and add it to the flour.  Mix the potato in with a fork, until it looks like crumbs.  Use your hands if you need to.

Add two-thirds of the cheese to the potato/flour bowl.

Add in the walnuts and the smoked paprika.

Still using a fork or spoon, gently mix everything thoroughly.

After that, beat the egg with the milk.

Pour the mixture into the bowl, just bringing it all together to a loose, rough dough, still using your fork or a rubber spatula.  It will seem too dry to come together but just keep mixing and turning the bowl and the dough and your patience will be rewarded.   It will come together.

Rub a little olive oil on your baking sheet and transfer the dough on top of the oil.
Pat it gently into a 6-inch or 15 cm rough round.  You may need to wet your hands with some water to keep the dough from sticking to them.

Now lightly press the rest of the cheese into the surface of the dough.

I saved the small chunk of cheddar for this purpose, in case you are wondering why they all look the same. 

Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown.  Remove it to a cooling rack or cutting board and serve it still warm if possible.  Slathering of butter optional but delicious.

Enjoy!

After note:  To take using leftovers one more step, this was delicious toasted on the griddle the next morning for breakfast.

There is nothing better than bread fresh from the oven, except maybe sweet potato, walnut cheese bread toasted the next day.