buttermilk-sourdough rye waffles with yogurt, orange flower water, oranges, and pomegranate seeds.

I almost never update this, but here's a waffle recipe I've been working on.

SOURDOUGH RYE WAFFLES
(adapted from a King Arthur recipe)

PREFERMENT
2.5 ounces sourdough culture
3 ounces water
3 ounces rye flour

OVERNIGHT SPONGE
8 ounces bread or AP flour
5 ounces rye flour
3 T sugar
3 cups buttermilk
Preferment from above

WAFFLE OR PANCAKE BATTER
all of the overnight sponge
3 large eggs
2.6 ounces melted butter
1 teaspoon salt
1.5 teaspoons baking soda
Zest from two oranges.

Two days before, mix preferment. Let sit overnight in a cool/room temperature spot.

The night before mix all ingredients for overnight sponge.

The morning of, add eggs, butter, salt, soda, and zest. Cook according to waffle maker instructions.

rye waffles with orange flower water

These waffles are half-rye, half whole wheat, with a dash of orange flower water. They are fantastic with yogurt, mandarin orange segments and pomegranate seeds.

  

• 3 eggs
• 1½ c. yogurt (you can use buttermilk as well)
• ⅓ c. oil
• 1 tsp. vanilla extract
• 2 tsp. orange flower water

• 1 c. rye flour
• 1 c. whole wheat flour
• 1 tsp. baking power
• ½ tsp baking soda
• ¼ tsp. salt

Mix the wet ingredients in one bowl, combine the dry in another. Mix together, and bake according to yout waffle maker. This made sixteen waffles as pictured above (eight pairs).

rhubarb tart with strawberries and orange flower water

This is a rhubarb tart that I pulled together (also inspired by the new Deborah Madison book): I cooked a pound of chopped rhubarb with the zest and juice of an orange and a ½ cup of sugar. Once that softened, I added a handfull of halved strawberries (reserving most for garnishing since they were too gorgeous to cook) and ½ tsp. of tapioca starch and let it cook for about five minutes. To this I added a splash of orange flower water and let it cool, and I then placed it into a fully baked, and cooled, flaky tart shell (which had been coated with egg near the end of its baking). I added ⅓ of a vanilla bean to a ½-pint of heavy cream and let that sit while the tart set. To serve, I whipped the cream with another splash of orange flower water and some sugar. Finish with halved strawberries.

almond-orange tart

I've been working on perfecting this tart, and I think I got it right. It's a flaky crust (pâte brisée) with orange frangipane cream. For the frangipane, I used 7 oz. butter mixed until creamy, and then creamed it with 7 oz. sugar (in two additions) and some salt (the basic recipe is Tartine's). To this I blended in 7 oz. of almond flour. I added the zest of one orange, 1 tbsp. brandy, 1 tbsp. orange flower water and one egg. Blend well, add a second egg and 1 tbsp milk. Spread in an unbaked, chilled tart mold (10 inches) and sprinkle with sliced almonds. Bake at 350º until set (≈45 mins) and glaze with the juice from the aforementioned orange reduced with 2 tbsp. apricot preserves.

This was really wonderful — and inspired by these orange blossom friands, which are also delicious.