This issue of Cuisine magazine January/February 1980 is filled with recipes for hearty winter fare. It begins with an article on cooking with legumes from Perla Meyers for a Lentil-Cumin Casserole; a Southern Ragout of Beef and Beans; Soups like Black Bean and Split Pea; and other to stick-to-the ribs meals on cold winter days.
The next article is from the late, great Marion Cunningham who revised the original Fanny Farmer Cookbook which took her over four years to complete. She calls this twelfth edition, “grown up and gone to college,” with up-to-the-date and ready to teach another generation of Americans how to cook. After her years of revising the original cookbook, some of her favorites are in the Cuisine magazine such as Cream of Celery Soup; an Eggplant Quiche with Tomatoes and Olives; Cinnamon Rolls; and Apple Brown Betty.
For those wishing to escape snowy winters, even if just in their minds, the article on recipes from Maui will bring thoughts of warm beaches and tropical fare, like a Hawaiian Rum Punch filled with pineapple, mangoes, papayas, oranges, lemons, and limes; a shrimp barbecue; pickled Maui onions; Tropical Fruit Muffins; Coconut Pudding; and a full menu for your own Luau which ends with a Macadamia Nut Cream Pie, and a Guava Chiffon Pie.
Sausages are up next, and even though America’s favorite is the hot dog, there is nothing like making your own sausages of various flavors. However, the ingredient lists are long but worth it. The result is a premium product without artificial preservatives and unnecessary fillers; just be patient with some lists of twenty ingredients or more and the proper tools needed to make them. This issue offers recipes for seafood sausages, sweet Italian, chorizo, spicy South African Boerwors Sausage, and chicken with vegetables served with a red wine and butter sauce.
While all these sound very appetizing, what stuck with me was a recipe for something very simple; the kind of ease-into-the-weekend with a good breakfast on a lazy Saturday morning – Waffles! Think of rich, crisp piping hot waffles with a wonderful buttery topping with touches of maple syrup, honey, nutmeg, and walnuts stirred in that melts drops of flavor in each bite.
The buttermilk waffles have a bit of mace to add an intriguing flavor, and the butter mixture is dolloped on top and sprinkled with a shake of nutmeg. You will never go back to ordinary waffles again.
- Waffles:
- 1-3/4 cups all-purpose flour
- 1-1/2 Tablespoons granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ⅛ teaspoon ground mace
- 3 eggs
- 1-1/2 cups buttermilk
- ⅓ cup unsalted butter, melted and cooled slightly
- Maple-Walnut Butter:
- ½ cup unsalted butter, softened
- ½ cup chopped walnuts
- 2 Tablespoons pure maple syrup
- 1 teaspoon honey
- ⅛ teaspoon freshly grated nutmeg
- Heat waffle iron according to manufacturer's directions.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and mace.
- In a medium bowl, whisk together eggs, buttermilk, and melted butter. Stir into flour mixture until well combined.
- Pour batter (amount depends on your size of waffle iron) into hot waffle iron. Cover and cook until a deep golden color.
- While waffles are cooking stir together all topping ingredients until smooth. (you can do this stirring by hand or use a mixer) Place a dollop on each waffle. Dust the top with additional nutmeg, if desired.
Oh my goodness, Debbie . . . these waffles and topping look amazing! Love the thought of buttery, spiced walnuts!
And I always enjoy reading your summary of Sphere and Cusisine issues. Why wasn’t I paying more attention when they were being published?
Denise- That’s why I love writing about the Sphere and Cuisine magazines; they were such great magazines and I love that readers like you have discovered them, even if not at the time they were published. They have amazing recipes from some of the best cookbook authors and food writers, all who still need to be celebrated.
A wealth of information and inspiration!
Thanks, Denise!