:: Sunflower ::
Ferry Building Farmer's Market via Deco Tartelette
Sunflowers at the San Francisco Farmers' Market | Deco Tartelette
Sunflower | Deco Tartelette
Zinnias | San Francisco Ferry Building | Deco Tartelette
Ferry Building Farmer's Market via Deco Tartelette
Carrot Cake Waffles via Deco Tartelette
Carrot Cake Waffles with Orange Ricotta and Lemon Verbena Syrup
Carrot Cake Waffles via Deco Tartelette
It's that time of year again...when summer begins to blend with fall. The mornings are crisp and you find yourself grabbing a sweater on your way out the door...The farmers' markets are still filled with colorful flowers, berries, and stonefruits yet you begin to see autumn squashes and citrus...We decided to have a brunch to celebrate the blending flavors of the seasons and headed to the farmers' market at the Ferry Building in San Francisco to gather goodies. On the menu: Sourdough Carrot Cake Waffles layered with Orange Ricotta and drizzled with Lemon Verbena Syrup...Sourdough Carrot Cake WafflesServes 4Ingredients:Sourdough starter (see recipe below)3 cups organic bread flour2 1/2 cups filtered water2 large organic eggs (separate whites from yolks)2 tablespoons organic sugar1/2 teaspoon rose salt or kosher salt3 tablespoons organic unsalted or raw butter, melted and cooled1/4 teaspoon baking soda1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/4 cup shredded carrotsDirections:The evening before you plan on making these delicious waffles, you will need to do the following: Using a stand mixer fit with a paddle attachment, mix the starter with the flour. Slowly add the filtered water until the consistency of the mixture resembles a pour batter. Cover with plastic wrap and allow to sit overnight.In the morning, place about one cup of the mixture in a ball jar…this is your new starter. Store in the fridge and use again within 3 weeks.Now you can start making the waffles. Using a stand mixer fit with a whisk attachment, beat egg whites on medium speed until stiff. Meanwhile, add the egg yolks, sugar, salt, butter, carrots, cinnamon, nutmeg and baking soda to the remaining batter. Once combined, gently fold in the egg whites. Using a waffle iron, start to make the waffles. I use about 3/4-1 cup of batter for each waffle.To serve, layer waffles with butter, orange ricotta, and drizzle with lemon verbena syrup. Garnish with figs if you wish. Serve immediately.Making sourdough starter:Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online…Lemon Verbena SyrupIngredients:1 cup organic sugar1/2 cup filtered water3 fresh lemon verbena leavesDirections:Place all ingredients in a medium sauce pan over medium heat. Allow the mixture to simmer for about 5-10 minutes, until the sugar has dissolved and the mixture becomes a thick syrup. Remove from heat and allow to cool. Store in the fridge in a squeaky clean airtight container…use within one week.Orange RicottaSimply add 1 tablespoon orange zest to each 1/2 cup ricotta. Voila! Orange ricotta!Shop the Post: {look 1} Cardigan, Trousers, Scarf (vintage), Heels {look 2} Blouse, DressPhotography by Nicholas Winslow + Cassie WinslowRecipe by Cassie WinslowThank you J. McLaughlin for sponsoring this post!
