Miso Butter:
– 1 pound Real California butter, softened
– 1/3 cup red miso
– 1 cup brown sugar
Pineapple Ginger Compote:
– 8 cups diced pineapple
– 2 cups sugar
– 1 cup rice wine vinegar
– 1 cup water
– ¼ cup chopped fresh gingerroot
Waffles:
– 4-1/2 cups rice flour
– 4 cups gluten free flour
– 1 cup sugar
– 2 tablespoons baking powder
– 1 tablespoon salt
– 5 cups Real California milk
– 4 oz. Real California butter, melted
– 4 eggs
To make miso butter, combine butter, miso paste and brown sugar in mixer. Process until smooth. Set aside until ready to use.
To make pineapple ginger compote, combine pineapple, sugar, vinegar, water and gingerroot in saucepan. Bring to a boil; simmer, until reduced and syrupy.
To make waffles, combine flours, sugar, baking powder and salt in mixing bowl. In separate bowl, whisk together milk, melted butter and eggs; whisk wet ingredients into dry ingredients until thoroughly combined. Using 10 oz. ladle, ladle batter into heated waffle iron. Cook until nicely browned and crisp.
For each serving, place each waffle on serving plate. Top with ¼ cup miso butter and ½ cup pineapple ginger compote.
Recipe courtesy of Chef Bernie Kantak (The Gladly, Phoenix, Arizona)
