Classic Belgian Gluten-Free Waffles~ Sunday Brunch At Adytum

 

End of February Snow

 

We woke to snow this late February Sunday morning at Adytum. What a better way to celebrate the end of Winter and Spring just around the corner with the warm scent of yeasty Classic Belgian Gluten Free Waffles filling the house? Amber was here last weekend with her partner, Trista. She returned to enjoy the Orion Suite with her mother Linda this weekend. 

Arthur and Rachel...pre-brunch hot tub in the snow!                                                                         

Arthur and Rachel came down from Seattle where he works at Google Maps to relax in The Star of the North this snowy weekend. Despite the often stormy weather, they got a great long hike in to the Fish Hatchery and also the look out at Noble Springs Tree Plantation with its magnificent territorial view.

New Seasons Market in Seattle Carries These and So Will Adytum Now Thanks to Amber!

Amber was sweet to bring a case of drinks that we will begin carrying at Adytum for those that don’t want red or white wine or champagne and are overwhelmed by the sweetness of Sparkling Cider. They are fantastic and carried by New Seasons Market in Seattle. I have yet to find them in Olympia, but will keep looking.

Amber enjoying a Carrot-Lemon-Ginger Shooter from a frozen shot glass 

In the past I’ve blogged “Every guest that comes to Adytum leaves a bit of themselves here.” How true when Sparkling Cider, which has been around the block a few times, gives way to drinks with exotic names and even better tastes- and pretty healthy as well- low/no glycemic.

Enjoy the following recipe that our guests are still lingering over the Adytum table with for Sunday Brunch. I bought the waffle maker- two now actually – from the Kitchen Collection Store at the Centralia Outlet Mall for about $100. It’s made our guests very happy and these waffles leave us feeling fantastic instead of sleepy and bloated from using regular flour.  We paired them with oven-baked Smoky Sweet Potato Fries dredged with sea salt and the Peach-Mango salsa. Using Thai Sweet Chili Sauce is great too.

Crispy on the outside, soft inside...Mmmm!!!

Classic Belgian Gluten-Free Waffles

Classic Belgian Waffles have a crispy outside and are soft and moist on the inside. They are often served as part of a celebration – even to celebrate something as simple as a beautiful day of one of the last snows of the season. Try these waffles with pure maple syrup and organic butter or one of the many toppings that we serve at Adytum; house-made blueberry compote from the fields of blueberries in the valley below…house-made lemon curd atop the compote or a raw caramel sauce to die for- made with our own Adytum Vanilla from beans we picked up  in Hawaii.

This recipe that came with the Waring Pro Professional Waffle Maker is modified to gluten free by experimentation and it’s open to more improvements. So far, guests love them and they are thoroughly enjoyed! I will experiment further with creating a vegan, gluten free option and let you know how that turns out.

Makes 10 Waffles

1 ½ cups water, divided

2 ¼ teaspoons active dry yeast (one packet)

3 cups sifted Bob’s Red Mill All Purpose Flour

1 T cornstartch

1 T baking powder

¼ tsp sea salt

3 large organic eggs, separated + 1 egg white

1/3 cup sugar

1 ½ cups whole milk

8 T unsalted organic butter, melted and cooled

2 tsp olive or coconut oil

2 tsp vanilla extract

Heat ¾ of the water to lukewarm 105-110 degrees. Dissolve the yeast in the water with a pinch of the sugar froom the recipe; let stand 5-10 minutes, until the mixture begins to foam.

Put the flour, cornstarch, baking powder and salt into a large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.

Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.

Preheat your Waring Pro Professional Belgian Waffle Maker on setting #4 or preferred setting *green indicator light will be illuminated when preheated.

For best results, do not open waffle maker during the cooking process. Doing so will offset the timing mechanism.

Use the measuring scoop to measure the batter and pour into the preheated waffle iron. Use a heatproof spatula to spread the batter evenly over the grids. Close lid and rotate waffle maker 180 degrees to the right. Bake the waffles in the waffle iron until beeper indicates that the waffle is done. Rotate waffle maker 180 degrees to the left. Remove waffle and repeat until all batter is used. Waffles may be kept warm in a low (200 degree) oven. Place waffles arranged on a cookie sheet on a rack in a warm oven until ready to serve dredged with powdered sugar.

Cinnamon Kissed Greek Yogurt, Lemon Curd and Raw Caramel Sauce with our own Vanilla

Pure maple syrup pairs nicely with organic butter and the raw caramel sauce and perhaps a dollop of Greek Yogurt... Blueberry compote pairs nicely with lemon curd. You could toast some chopped pecans to scatter over the top and of course, fresh berries always work well.

Pre-brunch Shooters- Fresh Carrot, Ginger and Lemon with Kiwi, Strawberry and Blackberry Garnish

Touching the Palette of a Child By Katherine A. Carroll, NTP

Touching the Palette of a Child By Katherine A. Carroll, NTP

From Bluebloods to Collodial Silver: The Philosophy of Collecting Antique Silver

Collecting antique silver reflects a philosophy of life. Anything worth maintaining is going to require some diligent hard work at times and at minimum, regular care and attention. If you’re simplifying your life, don’t collect silver or close friends. Both have similar needs. I’ve been willing to provide that loving care since inheriting an antique silver set from the 1800’s.

Sitting on the mantle in the Adytum kitchen, it reminds us of a gentler time when there were formal teas and butlers and maids to serve them. It comes from a time when there was more time. From its quiet reminder to live more slowly to the time it takes to slowly polish its tarnish away, it is also about slowing down-puttering...letting your mind wander while your hands do the work, to contemplate life and the beauty shining out of the metal.

On my way to the outlet malls to get The Orion Suite more effective as a lock-off condo, where guests can provide most of their own meals with a Panini Press, Crockpot and Egg Cooker, I pulled into the Silvercreek Grange to see what was inside. I’ve driven past for 5 years now and have only now slowed down long enough to check it out.

 Outside there a sign that said, “Antiques” and when I entered, I was pleasantly surprised to see it was very full of interesting old artifacts common to all good antique stores as well as some newer things like a saddle. I bought a brass ewer…when was the last time you saw that word? “An ewer is a vase shaped pitcher, often decorated, with a base and a flaring spout…” Ok, got it Wikipedia. It holds a bouquet of orange Oriental lilies I picked up later in town.

At the entry were freshly baked cinnamon rolls that Juanita, one of the vendors, said she lays down on a bed of sautéed cinnamon apples. That’s original!  I had just finished breakfast with guests at Adytum, so I will try them next time, assuming she always brings them for customers. Juanita’s son, John, helped me carry out box after box half hour later. I found abundant silver both antique and silver-plate…and a very unusual metal bench that looks handmade.

These prices are what every bargain hunter lives for. I’ve noticed many of the shops on the way to Mt. Rainier are all priced well under retail in any city antique store. $20 for silver trays…$15 for the lovely set of mugs (I’ve yet to discover what metal lays under the tarnish but I love them with their tarnish coat on anyway and my arm is falling off trying to find out…)

I paid $15 for the 6...bought at an auction and cooler than cool....

There are several vendors displaying in the Silvercreek Grange; the hours are Saturdays from 11-3:30p.m.   The Silvercreek Grange is on Highway 12 off exit 68, just before the Great Wall Chinese Restaurant which happens to be run by Portlanders. If you stop there on the way to Adytum, split a plate because they serve monstrous proportions. We like the Mao Po Bean Curd and Vegetable LoMein without MSG.

Morton has a charming antique store called Town and Country. It’s a flower shop full of armoires, dressers and interesting smaller pieces. Many of the antiques in Star of the North came from this little hidden gem in the heart of downtown Morton. Again, the prices are 1/3 what you’d see in downtown Seattle or even on a side street in Portland. This is what makes small town antiquing fun!

I've already shared about the little antique store in Packwood where we got the antique trunk with the rolled top. Many of us seek to pare down instead of adding ‘knick-knacks’. Buying for the Retreat gives me an excuse to indulge a little and spoil our guests too with fresh visual stimulation, which I love doing. Beauty is best expressed when the element of ‘soul’ is inherent. The little flaws, the hints of use and the patina of age. For this reason, I much prefer these kinds of shops versus the catalog stores in the city or online.

Cleaning this silver this late, rainy afternoon makes me realize that life and the accoutrements of life flow into the hands of the next generation in a steady stream. I wonder as I work whose hands caressed these platters and lovingly encouraged the tarnish to give way to the shine beneath? Did the teapot serve the highborn or the field hands? Did they know how bad sugar was for them back then, I think shining countless covered sugar containers. Did these tea sets sit in the parlor of a grand house? It made me think about the bluebloods. We’ve all heard that word but most don’t know it bears a literal relation to the use of silver. 

Sensology.blog.com shares:

               Why is the term "blue blood" used for aristocrats?

“The term blue blood came to be associated with the aristocracy simply because it was not uncommon in earlier times for European nobility to have skin that appeared to have a blue cast.  The bluish (or sometimes greenish) discoloration of their skin was often caused by a condition known as Argyria.

Argyria is the result of ingested silver particles that are not able to pass through the body and instead are deposited under the skin.  Historically this was caused by particles from silver eating utensils being swallowed along with food or silver being taken for medicinal purposes.  Since aristocrats were the ones who could afford medicine and who enjoyed the daily privilege of eating off of silver plates, drinking from silver vessels and as the saying goes being born with "a silver spoon in their mouth" it was a condition that was more common among the upper class.”

Bought at an auction, I still don't know what metal they are but I love all six

Now we use Colloidal Silver (www.silver100.com)  to achieve what the bluebloods got by multiple daily exposures. In fact, I sprayed some in Gabriel’s eyes this morning after our shepherd mix got an eye infection and it is clear this evening. It’s good for everything from sore throats to wounds and much more. Here’s the information on the website www.silver100.com :

“Silver 100™ Ionic Silver Complex with Opti-Silver™ is the state-of-the-art technology for delivering silver ions to the body. It is designed to surpass all other forms of silver in performance and efficiency .The result of more than a million dollars in development, it has gained the reputation for being the leading-edge product in the field by healthcare professionals, retailers and users.

Jay Newman, the President of Invision International and co-creator of Opti-Silver™, has been interviewed on such shows as Good Morning America and NBC TV news as the leading expert in the industry. The company's Board of Advisors includes such highly credentialed experts as the former heads of the departments of chemistry of major universities and the founder and director of the world's largest clinical research center for pediatric drugs.What all this means to you is that you get far superior chemistry, information, and performance.”

The Ewer is now pressed into service as a vase for my favorite flower: lilies. 

On the way back over the Lake Mayfield Bridge, I saw bald eagles hunting although the lake was so rough and choppy from strong winds they must have been worried about going back to the nest hungry. It’s hard fishing in chop. Heading down Birley Road, I drove through Robins scattering. Spring is coming and these long, dark evenings spent tending to things inside the Retreat will give way to time in the garden. But still we will find balance, as in any good relationship. This time with a commitment to keeping alive something of the past, pressing it into service and appreciating the beauty it radiates.

Adytum was already lit up like a beacon on the hill, lights lovingly turned on to shine through nearly 100 windows welcoming my return home from town. After polishing all the great finds from the Silvercreek Grange, the silver lends a soft light to lead us out of this winter and into the days when the sun sets at 10 p.m. Silver adds firelight of its own to the dark of late winter and it’s worth the effort to keep it burning bright.