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9 Suðurgata
Hafnarfjörður, Capital Region
Iceland
+354 777.8384
Small batch handcrafted goods from Iceland with California influence.
A daily record of findings, recordings & works in progress.
Filtering by Tag: winter
A new year has come upon us. We hope everyone had a beautiful holiday filled with family, warmth & cozy time with loved ones. In Iceland, we have had a few weeks of pure winter wonderland but that usually changes quick into long stormy, cold & dark periods. This Winter Playlist represents that time…Enjoy & look forward to brighter times!
Hello sunshine, won´t you stay? Icelandic winters are dark, cold, grey & usually long. So we always wanted to make a playlist of songs we listen to after a month of hibernating, resetting, & getting ready for the bright days ahead. Enjoy! Updated for this winter!
Hello sunshine, won´t you stay? Icelandic winters are dark, cold, grey & usually long. So we always wanted to make a playlist of songs we listen to after a month of hibernating, resetting, & getting ready for the bright days ahead. Enjoy!
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Home.
We love winter for a few reasons: the weather, the cozy times spent inside & most of all, the baking. We’ve been collecting & trying recipes out to share with you over the last few months.
To start our series of recipe posts , we turn to one of our favorite magazines & friends over at Kinfolk.
INGREDIENTS
2 sticks (8 ounces/225 grams) unsalted butter, melted and slightly cooled
8 ounces (225 grams) ham, preferably country ham, chopped or shredded by hand
1 1/2 cups (7.5 ounces/210 grams) all-purpose flour
1/4 cup (1.25 ounces/35 grams) coarse yellow cornmeal
3 tablespoons (1.5 ounces/45 grams) granulated sugar
2 teaspoons (.2 ounces/6 grams) baking powder
1 1/2 teaspoons (.16 ounces/4.5 grams) baking soda
1/2 teaspoon (.1 ounce/3 grams) salt 2 large eggs
1 1/2 cups (12 ounces/350 milliliters) buttermilk
METHOD
Note: Adjust one oven rack to the middle position and preheat the oven to 200°F/95°C. Heat 1 tablespoon of the butter in a medium skillet over medium-high heat. Cook the ham, stirring occasionally, until well crisped, about five minutes. Remove from heat.
Heat waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
In a medium bowl, beat the eggs, then whisk in the buttermilk and remaining butter. Whisk the wet ingredients into the dry ingredients. Stir in the ham.
Cook the waffles and transfer them to the preheated oven to keep warm.
Serve with Quick Pickled Peaches and Three Whipped Butters.
Make waffles up to one month in advance. Cool them completely and freeze them in zipper-top bags. Reheat the waffles in a toaster oven or an oven preheated to 300°F/150°C.
Notes: I use a standard waffle iron that makes one 7-inch round waffle. While you can use a Belgian waffle iron, the waffles won’t be as crisp. You can, however, bake the thicker waffles in an oven preheated to 350°F/180°C until they crisp. Can be made without ham or with bacon instead.
Makes about 8 (7-inch/18-centimeter) waffles
