WAFFLES

YEASTED BUCKWHEAT WAFFLES

Raising pancakes and waffles with yeast is an
old American tradition that predates the
invention of baking powder. The overnight
proofing develops the flavor of the flours, and
the yeast ensures lightness even for heavier
grains. The batter keeps well, covered and
refrigerated, for several days.

Try these waffles with Quince Applesauce.

• 2 1/4 teaspoons or 1 package active
  dry yeast
  
• 1 teaspoon sugar
• 2 cups lukewarm milk
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 1 cup buckwheat flour
• 2 tablespoons sugar
• 5 tablespoons canola oil or
  butter, melted
  
• 2 eggs, beaten
• 1/2 teaspoon baking soda

In a small bowl, sprinkle the yeast into 1/4 cup
warm water and stir in the sugar. Let stand until
foamy, about 10 minutes. Put the warm milk and
salt in a large bowl, then add the yeast mixture
and whisk in the flours. Cover and refrigerate
overnight if the weather is warm or leave out on
the counter if it's cool. Next morning, add the
sugar, oil, eggs, and soda. Cook according to
your waffle iron's instructions.

Makes 10 to 12 waffles.

QUINCE APPLESAUCE

Applesauce can begin as a soothing breakfast
fruit and end as a dessert, tucked inside a
buckwheat crêpe or made into the glorious
dessert.
The pressure cooker in tandem with the food mill
eliminates the need to peel and core the apples.
You can have applesauce in 15 minutes.
Quinces give applesauce an elusive perfume and
turn it rosy pink.

• 2 quinces, cut in sixths for a pressure
  cooker or thinly sliced for for a food mill
  
• 3 pounds apples, quartered
• honey or sugar
• fresh lemon juice
• 1/2 teaspoon ground cinnamon, cardamom, or
  allspice or a pinch of ground cloves, optional
  

If you're using a food mill, put the apples and
quince in a pot, add 1/3 cup water, cover
securely, and cook until the apples are
completely tender, about 20 minutes. Or put them
in a pressure cooker with 3 tablespoons water,
bring the pressure to high, and cook for 10
minutes. Release the pressure or let it fall by
itself. Pass the cooked fruit through the food
mill into a clean pot. Taste and sweeten with
honey if the sauce is tart or add the lemon
juice if the apples are too sweet. Add the
spices. Simmer for 5 minutes, then cool. If
you're not using a food mill, peel and core the
apples and quince first, then cook until they're
broken down into a sauce.

about 1 quart.