I met Bel earlier this year at Transition Farm when she was interning. On our first day together we spent the afternoon planting garlic and I thought she was just the coolest. I mean, Bel knits and dyes and has traveled to South America. She also, importantly, appreciates the value of an overhead food shot. We bonded over a love for cake, Molly and radishes with butter and salt. And Waffles.
Last weekend we had a waffle date at her gorgeous, sunlit home. Bel borrowed Robin‘s waffle maker and prepared Smitten Kitchen‘s recipe for buttermilk waffles (recipe link). We used fennel fronds to grease the waffle maker because that’s what farm folk do. To adorn our waffles we made a maple vanilla cream, which Bel served with sweet berries and almond flakes. And then we sat on the porch and planned future cooking dates.
I’m so happy you’re here, Bel. Thanks for the waffles X
Maple Vanilla Cream
Makes ~1 cup cream
~1/2 cup Cream (milkfat ~35%)
1/2 tablespoon Pure Maple Syrup
1 teaspoon Vanilla Extract (or seeds from 1/3 a vanilla bean)
1. Place the cold cream, maple and vanilla in a bowl and whisk using a hand-mixer with a whisk attachment (alternatively use a stand mixer with a whisk attachment or go for gold with your hand and a whisk) – whisking until firm peaks as per The Kitchn’s instruction.
2. Taste and adjust for more maple/vanilla as desired and whisk again as required.