Brown Butter Waffles

Directions

1. 1
   Make the brown butter: Melt the butter in a small saucepan over medium heat.
2. 2
   Cook, swirling the pan, until lightly browned, 8 to 12 minutes.
3. 3
   Skim off any foam; set the brown butter aside.
4. 4
   Make the batter: Warm 1/2 cup milk in a small saucepan over low heat until it reaches about 110 degrees F. Transfer to a large bowl and sprinkle in the yeast (do not stir).
5. 5
   Set aside until foamy, about 5 minutes.
6. 6
   Whisk in 1/3 cup of the brown butter, reserving the rest for buttering the waffle iron.
7. 7
   Whisk in the flour, sugar, 1 teaspoon salt and the remaining 2 cups milk.
8. 8
   Cover with plastic wrap and let rise overnight at room temperature.
9. 9
   Preheat the oven to 250 degrees F. Preheat a waffle iron; brush with the reserved brown butter.
10. 10
    Stir the eggs and baking soda into the batter.
11. 11
    Spoon 1/2 to 1/3 cup batter into the waffle iron and cook until golden.
12. 12
    Transfer to a baking sheet and keep warm in the oven while you make the rest.
13. 13
    Top as desired.
14. 14
    Grape Compote
15. 15
    Bring 5 cups seedless grapes, 1 cup sugar, the juice of 1/2 lemon and 2 tablespoons water to a boil in a wide skillet over high heat.
16. 16
    Cook, stirring, until syrupy, 30 minutes.
17. 17
    Off the heat, stir in 1 teaspoon vanilla and 3/4 cup chopped almonds; cool.
18. 18
    Orange Glaze
19. 19
    Heat 3/4 cup orange marmalade, 1/4 cup water, 2 tablespoons lemon juice and a pinch of salt in a skillet over medium-low heat, stirring, until warmed through.
20. 20
    Remove from the heat and whisk in 4 tablespoons cold butter until smooth.
21. 21
    Cran-Apple Relish
22. 22
    Cook 3 chopped peeled apples in a skillet with 2 tablespoons butter over medium-high heat, 5 minutes.
23. 23
    Add 1/3 cup cranberries, 1/4 cup sugar, 1 cup apple cider, 1 split vanilla bean and 1 strip orange zest.
24. 24
    Simmer until syrupy, 8 to 10 minutes.
25. 25
    Photograph by Anna Williams