Greg Biggers, Executive Chef at Cafe des Architectes, has managed to turn a simple breakfast classic into something deliciously fresh and unexpected. Here, two golden waffles are slathered with fresh lingonberry jam and honey whipped ricotta, then crowned with blueberries, pecan clusters and a drizzle of maple syrup.
Lingonberry Waffles (Serves 1)
- 2 waffles
- 3 ounces lingonberry jam
- 2 ounces honey whipped ricotta
- 2 ounces Burton’s B-Grade smoked maple syrup (may sub regular B-Grade syrup)
- 5 praline clusters
- 5 fresh blueberries
- 5 leaves micro mint
- Cook waffle batter in waffle maker for about 3 minutes. Place one waffle on plate and top with lingonberry jam. Top with next waffle, placing the waffle a little off center so that it is not completely covering the first waffle and jam. Place small amount of jam on second waffle, then a quenelle of ricotta cheese. Place blueberries, mircro mint, and praline clusters on and around the waffles.
- Pour smoked maple syrup over waffles.