As seen in our October 2013 issue.
Waffles | Vanilla extract and chopped bacon are added to the waffle batter (flour, sugar, salt, baking powder, eggs, milk, and butter), which is then cooked in a waffle iron. Waffles are quartered and lined up on the plate. The waffles are topped with bacon, compote, fondue, and berries, and dusted with powdered sugar.
Bacon | Two slices of applewood-smoked bacon from Nueske’s of Wisconsin are fried and laid across the waffles, making an X.
Caramel-apple compote | Seasonal apples are sautéed in butter until soft. Brown sugar is added to the pan. Once the sugar has dissolved, the pan is deglazed with apple cider and the liquid is cooked until it’s reduced by half. Apples are poured over the waffles.
Brie fondue | Butter is melted in a pan. Flour is added and allowed to cook out. Milk and white wine are stirred in, and the mixture is cooked until smooth. Cream, nutmeg, shredded Gruyère, and Brie are added. The mixture is stirred until the cheeses have melted and then seasoned with salt. The fondue is poured over the apples and bacon slices.