|Whole Wheat Pumpkin Raised Waffles Made With Grist Mill Flour and Topped with Maple Glazed Apple Rings|
When Barrington Price built his flour mill to supply miners in the Gold Rush several years after joining the Hudson Bay Company in 1872, he probably never imagined The Grist Mill at Keremeos would be operating again in the 21st Century. In 1877, he built a water powered Grist Mill to produce a high quality white flour from wheat grown by the First Nations people that was in high demand. The mill and subsequent store worked together to serve the needs of local ranchers, native people, gold miners and travellers on the historic Dewdney Trail paving the way for farming and agricultural production in the area. Unfortunately, the gold rush did not last long and the mill went into disrepair.
In his time, it was equipped with some of the best milling equipment available, including a James Jones New Process roller mill and a Barford and Perkins grinder. It was state-of-the-art technology in the 1880s, and now it's the last example of a pioneer British Columbia mill that still has its historic, original machinery and building in place.
|Grist Mill and Gardens in Keremeos|
Restoration of the mill began in the 1980's. After years of misuse and neglect, the property was purchased by the province and Cuyler Page was hired to research and rebuild the historic site. The "foot prints" left by the 1877 machinery have been used to reconstruct the mill and put it back into working condition. It has been quite a challenge but a piece of history worth preserving.
The Grist Mill has an heirloom apple orchard and a small plot of heritage wheat growing on the upper fields, and some of the most interesting organically-managed heritage gardens in Canada. All gardening is organic and seed conservation is a critical part of their mission.
The mill still grinds flour every day and you have always been able to sample it in the homemade bread at the Grist Mill's restaurant. On my first visit I was thrilled to find that their flour is now for sale in small quantities and purchased directly at the mill. It makes me happy that if I were following the 100 Mile Diet to the letter I wouldn't need to make flour out of dried and crushed crickets.
Last year I made a yeasted waffle for the first time from a heritage recipe from the Fanny Farmer Cookbook. Adding yeast to the mix makes a much crisper waffle, especially with the addition of pumpkin or squash. I was very happy with these waffles made from flour ground in an ancient grist mill in the heart of the Similkameen Valley. I can almost envision the mounties in their red coats riding on horseback over the range to the Hudson Bay Company post. These waffles are meant to be made the night before and then the batter cooked in your waffle iron for breakfast or brunch. The batter bubbles up and grows in the fridge overnight, so be sure you put it in very large bowl so you don’t wake up to a mess in your fridge.
The pumpkin flavour and spices add a subtle warm autumn flavour to the waffles, but the smell of cinnamon and pumpkin pie spices are intoxicating. These make mornings a breeze so that you can follow your wanderlust ways and head out on an adventure. They also freeze well and you can toast them on another busy morning…if they last that long of course.
2691 Upper Bench Road
RR#1 S-89 C-10
Keremeos BC V0X 1N0
Telephone: (250) 499-2888
**Whole Wheat Pumpkin Raised Waffles with Maple Glazed Apple Rings**
2 - 2/3 cups whole wheat pastry flour (I used Grist Mill Whole Wheat flour)
2 - 1/4 teaspoons (1 package) yeast
1 teaspoon pumpkin pie spice (see note below)
1/2 teaspoon salt
3/4 cup canned pumpkin
3 tablespoons butter
1/4 cup canola oil
3 tablespoons brown sugar
1 3/4 cups milk
2 teaspoons vanilla
Maple Glazed Apples:
4 Golden Delicious apples (about 1 1/2 pounds)
2 tablespoons unsalted butter
3 tablespoons maple syrup
1 tablespoon water
1 teaspoon fresh lemon juice
1/4 teaspoon cinnamon
In medium saucepan or large microwave safe bowl, combine butter, brown sugar and milk. Heat until butter melts, but do not boil. Add pumpkin to cool mixture down slightly. Your thermometer should read 120° to 130°.
In a separate bowl whisk together 3 eggs, oil and vanilla. Add this egg mixture to the pumpkin/milk mixture; mix well.
Add liquid ingredients to dry ingredients and blend on low speed until combined. Continue beating 2 to 3 minutes on medium speed.
Cover bowl; refrigerate batter several hours or overnight.
Bake waffles as recommended in your waffle maker until golden brown.
Serve the waffles immediately. (These waffles freeze and reheat well.)
Note: Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves equals 1 teaspoon pumpkin pie spice.
To make Maple Glazed Apples: Peel and core apples and cut into 1/4-inch-thick slices. In a 12-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté apples, turning them, until golden and tender. Stir in maple syrup, water, lemon juice, cinnamon, and a pinch of salt and cook, stirring, until apples are glazed.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.