Pecan And Wild Boar Bacon Waffles With Syrup

For Mark Miller, the former owner of the Coyote Cafe in Santa Fe, the ranch breakfast ”was the central meal of the working day. People went out before dawn, worked a few hours, and came together around a huge breakfast table.” These waffles, which he served at home to weekend guests, are a Southwestern rendition of traditional American fare.

Ingredients

The syrup:

• 1 cup water
• 12 ounces piloncillo sugar, or dark brown sugar
• ¾ cup toasted whole pecans
• ⅓ cup sour mash Bourbon whisky
• 1 tablespoon vanilla extract

The Waffles:

• ½ cup wild boar bacon (regular bacon may be substituted)
• 4 ounces butter (1 stick)
• 1 cup milk
• 3 egg yolks
• ¾ cup toasted pecans
• 1 cup cornmeal
• ¾ cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 4 egg white

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1215 calories; 62 grams fat; 20 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 143 grams carbohydrates; 6 grams dietary fiber; 90 grams sugars; 14 grams protein; 122 milligrams cholesterol; 817 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four waffles

Preparation

1. To make the syrup, bring the sugar and water to a boil in a saucepan and stir until all the sugar is dissolved. Continue to boil, without stirring, until the syrup thickens slightly and its surface becomes shiny. Pour the syrup into a stainless steel bowl and stir in the pecans. Carefully add the whisky and the vanilla. Keep warm to be served over the waffles.
2. Chop the bacon into small pieces and cook in a frying pan with the butter. Beat the egg yolks with the milk and add the cooked bacon and butter from the frying pan. Chop the pecans to a medium-coarse consistency. Mix together with the cornmeal, flour, salt and baking powder and stir into the egg yolk mixture. Beat the egg whites until they form soft peaks, then gradually fold them into the batter. Cook in a hot waffle iron until brown, but still moist inside.

20 minutes