Artisan Cheese, Gourmet Specialty Food, Recipes, Wine - Formaggio Kitchen Blog

Formaggio Kitchen Blog

Liège Waffles: Starring Belgian Pearl Sugar

Belgian Waffle Ingredients

Growing up, my favorite waffles were, of course, Eggos. Flavorless, with a fun catch-phrase, they were the perfect vehicle for syrup and butter. It’s no wonder that I always preferred pancakes at renowned breakfast restaurants, like IHOP and Denny’s. In college, our cafeteria was equipped with a flip-waffle iron and a bowl of batter. You could make waffles at any time of day. But, after eyeing the thin batter and tasting the outcome, it was clear that these were merely pancakes posing as waffles.

Alyssa making Belgian or Liège Waffles.Then, I moved to Massachusetts, where I learned a lot about food (Aunt Jemima’s isn’t real maple syrup!?). I worked at a creperie as a barista who didn’t drink coffee. The crepes were filled with strange, exotic ingredients I had never heard of, like arugula and Brie. I also learned that the owner actually specialized in a variety of waffle called “Liège waffles” (also sometimes known as Belgian waffles). I had no interest in trying one – I knew what waffles were all about. But an extremely enthusiastic coworker convinced me to give it a go. She took the deep-pocketed rectangle, toasted it, got out the whipped cream and strawberries and impatiently watched as I took my first bite. And then my taste-buds exploded (with flavor, not literally exploded). Sweet, dense, yeasted, chewy, filled with sweet crunchy pockets of sugar that also caramelized on the surface of the waffle – why ruin this with whipped cream and strawberries? Eggos were no competition – in fact, I wasn’t even sure if they were really waffles at this point – these were the best waffles I had ever had!

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Poilâne Bread: Classic, Delicious and Absolutely Parisian

If you love good bread, chances are you will be familiar with the name Poilâne. We started working with Lionel Poilâne in the mid-90s, flying his bread in each week to supply a small, but growing group of customers who had developed a taste for his bread while traveling abroad.

What’s the Difference? Dutch-Processed, Natural and Drinking Cocoa

At this time of the year, one of the things that customers often pop into the shop looking for is cocoa – cocoa for baking and cocoa for drinking. There are a few different types available out there and we thought it might be helpful to break things down a bit.

Capturing California Citrus: Candied Blood Orange Peel

Unpacking a box of Moro blood oranges from Rancho del Sol, I was immediately hit with a rich, balsamic fragrance that was only matched in richness by their bright ruby appearance. Having yet to preserve any of this season’s citrus fruit, I immediately decided to snap up a pound to juice and candy.

Millésime Bio 2013: Staying Attuned to Inspiring Growers

This year marks the twentieth anniversary of Millésime Bio which has arguably become France’s most compelling organic wine exposition. As in previous years, it once again convened in Languedoc’s Montpellier and I had the opportunity to experience the show for the fourth consecutive year.