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1
Preheat a well-seasoned or non-stick Belgian or standard waffle iron.
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2
Preheat oven to 200F.
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3
In a large bowl whisk together flour, baking powder, baking soda, and salt and stir in buttermilk, butter, and eggs, stirring until smooth (batter will be thick).
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4
Spoon batter into waffle iron, using 1/2 cup batter for a 4-inch-square Belgian waffle or 1/4 cup batter for a 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturers's instructions.
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5
Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven.
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6
Make more waffles with remaining batter in same manner.
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7
Serve waffles with Brie sauce and hard-boiled eggs or compote.
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8
Makes about twelve 4-inch Belgian waffles or about twenty-four 4-inch standard waffles.
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9
In a small bowl stir together flour and mustard.
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10
In a heavy saucepan melt butter over moderately low heat and whisk in flour mixture until smooth.
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11
Cook roux, whisking, 3 minutes.
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12
Whisk in milk in a stream and simmer mixture, whisking occasionally, 2 minutes, or until thickened.
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13
Add wine and simmer, whisking occasionally, 1 minute.
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14
Remove pan from heat and stir in Brie.
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15
Cook sauce over low heat, stirring constantly, until cheese is melted and sauce is smooth (do not let boil).
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16
Pour sauce through a sieve into another heavy saucepan.
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17
Sauce may be made up to this point 1 day ahead, cooled, uncovered, and chilled, its surface covered with plastic wrap.
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18
Reheat sauce over low heat, stirring, before proceeding (do not let boil).
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19
Stir into sauce lemon juice, tarragon, parsley, pepper, and salt to taste.
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20
Cut eggs into wedges.
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21
Arrange eggs on waffles and top with sauce.
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22
Peel and core apples and cut into 3/4-inch-thick wedges.
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23
In a large saucepan combine apples, sugar, dried fruit, and 1 1/4 cups cranberry-raspberry juice and bring to a boil.
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24
Simmer mixture over moderate heat 1 minute, or until apples are just tender, and remove pan from heat.
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25
In a small bowl stir together arrowroot and remaining 1/4 cup cranberry-raspberry juice and stir into compote.
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26
Cook compote over moderately low heat, stirring gently, until liquid is thickened and clear (do not let boil).
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27
Compote may be made up to this point 1 day ahead, cooled, uncovered, and chilled, covered.
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28
Reheat compote over low heat, stirring gently, before proceeding (do not let boil).
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29
Stir lemon juice into compote and serve warm over waffles.
