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1
Make the brown butter: Melt the butter in a small saucepan over medium heat.
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2
Cook, swirling the pan, until lightly browned, 8 to 12 minutes.
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3
Skim off any foam; set the brown butter aside.
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4
Make the batter: Warm 1/2 cup milk in a small saucepan over low heat until it reaches about 110 degrees F. Transfer to a large bowl and sprinkle in the yeast (do not stir).
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5
Set aside until foamy, about 5 minutes.
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6
Whisk in 1/3 cup of the brown butter, reserving the rest for buttering the waffle iron.
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7
Whisk in the flour, sugar, 1 teaspoon salt and the remaining 2 cups milk.
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8
Cover with plastic wrap and let rise overnight at room temperature.
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9
Preheat the oven to 250 degrees F. Preheat a waffle iron; brush with the reserved brown butter.
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10
Stir the eggs and baking soda into the batter.
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11
Spoon 1/2 to 1/3 cup batter into the waffle iron and cook until golden.
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12
Transfer to a baking sheet and keep warm in the oven while you make the rest.
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13
Top as desired.
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14
Grape Compote
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15
Bring 5 cups seedless grapes, 1 cup sugar, the juice of 1/2 lemon and 2 tablespoons water to a boil in a wide skillet over high heat.
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16
Cook, stirring, until syrupy, 30 minutes.
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17
Off the heat, stir in 1 teaspoon vanilla and 3/4 cup chopped almonds; cool.
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18
Orange Glaze
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19
Heat 3/4 cup orange marmalade, 1/4 cup water, 2 tablespoons lemon juice and a pinch of salt in a skillet over medium-low heat, stirring, until warmed through.
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20
Remove from the heat and whisk in 4 tablespoons cold butter until smooth.
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21
Cran-Apple Relish
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22
Cook 3 chopped peeled apples in a skillet with 2 tablespoons butter over medium-high heat, 5 minutes.
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23
Add 1/3 cup cranberries, 1/4 cup sugar, 1 cup apple cider, 1 split vanilla bean and 1 strip orange zest.
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24
Simmer until syrupy, 8 to 10 minutes.
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25
Photograph by Anna Williams
