Everyone knows waffles are Belgium’s famous food gift to the world. Outside of Eggos and a standard waffle recipe, which is just a slightly thicker pancake recipe, there are different types of waffles with different textures and flavors. I stumbled across this next type of waffle while long-boarding around a Belgian food truck.
The liege waffle uses a brioche type of dough, but sweeter. There are eggs and yeast with pearl sugar that melts while cooking. Traditional waffles are served simple with power sugar. In America, they’re typically served with eggs or fry chicken. So I get the feeling I’m going out into the forest and getting dirty, I will be making a liege waffle since it’s my favorite one.
This dish will be liege waffle with braised turkey, goat cheese, and rosemary aioli. You can find the recipes below.
Rosemary oil is simple to make. Blanch one cup of rosemary and spinach separately. Blend everything together with 2 cups of oil. Blend until the oil turns dark green and strain through a cheesecloth or fine mesh strainer.
2 eggs yolks, 1 cup of rosemary oil. Beat yolks until pale and slowly start to whisk in oil until thick. If too thick for your liking, add a few drops of water. Season with salt and a squeeze of lemon juice.