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Pastry Chef Tom Laurell
Bin 36
339 North Dearborn St
Chicago, IL 60654
(312) 755-9463

A Mano
335 North Dearborn St
Chicago, IL 60654
(312) 629-3500
Bourbon Whiskey Waffles with Pickled Blueberries, Maple Ice Cream and Ginger Coulis
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Bourbon Whiskey Waffles with Pickled Blueberries, Maple Ice Cream and Ginger Coulis
Pastry Chef Tom Laurell of Bin 36 and A Mano – Chicago, IL
Adapted by StarChefs.com
June 2009
Yield: 4 Servings

INGREDIENTS

Pickled Blueberries:
1½ cups Champagne vinegar
1 cup Sugar
½ cup brown sugar
2 teaspoons coriander
1 teaspoon cinnamon
2 ounces crystalized ginger
1 quart blueberries

Bourbon Whiskey Waffles:
3 cups sifted flour
1 vanilla bean, scraped
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons sea salt
4 eggs, separated
5 tablespoons sugar
¾ cup Bourbon
3 cups buttermilk
223 grams butter, melted

To Assemble and Serve:
Maple ice cream
Ginger coulis

METHOD

For the Pickled Blueberries:
Bring all ingredients except blueberries to a boil for 3 minutes. Pour over blueberries and chill for 8 hours (or overnight).

Bourbon Whiskey Waffles:
Combine flour, vanilla, baking powder, and salt. Whip whites with sugar to medium peaks; set aside. Wisk yolks and bourbon and add to buttermilk. Stir in melted butter. Add dry ingredients to wet. Fold in egg whites.

To Assemble and Serve:
Cook waffle (a la minute) in a waffle maker. While waffle is cooking, warm pickled blueberries in pickling liquid. Garnish waffle with a spoonful of blueberries, a quenelle of maple ice cream, and a drizzle of ginger coulis. 

 


 
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  • Compressed Fruit Technique
  • Letter from the Editor
  • Chef Trey Foshee, Pastry Chef Trang Huynh, and Mixologist Frankie Thaheld of Georges at the Cove – San Diego, CA
  • Chef Jason Knibb, Pastry Chef Jack Fisher, and Mixologist Mike Yen of Nine Ten - San Diego, CA
  • Chef Philip Tessier of Bouchon – Yountville, CA
  • Pastry Chef Tom Laurell of Bin 36 and A Mano – Chicago, IL


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