By 300 Sandwiches
After E and I made our second batch of homemade ricotta, I finally made brunch.
I was craving greens, perhaps feeling guilty that I spent a half hour hovering above the kitchen counter shoveling ricotta cheese on hot waffles into my mouth. No, I didn’t even have the decency to get a plate. My mother would have gone cross-eyed.
I know E doesn’t like greens, but for a change of pace, I sautéed collard greens with a bit of garlic and red chili flakes, hoping they’d be a warm savory compliment to the waffles and ricotta. Then I got real happy and caramelized some peaches slices in brown sugar and cinnamon, and stacked those on top. I was in it to win in with this brunch.
Hear me out now: imagine garlicky rich greens, mixed with the creamy, tart ricotta, with the sweet caramelized plum all combined in between a savory whole wheat waffle. I surprised myself with how good this tasted. So good, even E took a bite of the sandwich. “That is good. I still don’t like greens, but that is good.”
1 3/4 cup flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon chili powder
1 tablespoon chopped fresh rosemary
1 stick butter, melted
1 1/2 cup milk
1 cup cooked collard greens
1/2 cup ricotta cheese (our homemade version is here.)
1 plum, sliced
2 teaspoons brown sugar
1 teaspoon cinnamon
Waffles: mix dry ingredients together in large bowl. Mix wet ingredients in another large bowl. Pour wet ingredients into dry ingredients together until just combined. Pour into waffle machine and cook until brown.
Plums: sprinkle slices with brown sugar and cinnamon and warm on skillet on medium low heat for about 5 minutes until brown.
Stack ricotta, then collard greens, then plums on waffle. Stack another waffle on top. Serve. Makes at least 4 full sized sandwiches. I like to cut the waffles into fourths and make smaller sized sandwiches for easier consumption. If you like the full size version, use a knife and fork to eat.