I am writing to you from somewhere above the Tien Shan mountains. Boston has been undergoing a veritably apocalyptic winter, below me stretch out seemingly endless waves of snow-covered peaks, and I am returning from the subtropics to the snowy steppe (actually Almaty is in the foothills, not in the steppe, and the snow has probably melted by now, but Google tells me that the temperatures are still hovering around freezing, so I feel entitled to some poetic license).
As I mentally prepare for a 60 degree drop in temperature, I have to keep reminding myself that some day this winter will finally end. It makes me think of last year, of the first tentatively warm days of spring, when you could hop onto your bike and make your way across Cambridge under the newly green trees without so much as a jacket. My roommate had invited me to tag along to her friend’s semi-monthly waffle party, which is a lovely idea for anyone who is lucky enough to possess a waffle iron. She supplies the waffles—plain, as well as of the Liège variety, which apparently take a whole day to prepare—and the guests bring toppings of their choice. I took advantage of this opportunity to try out a recipe that I had been mulling over for some time, a miso caramel sauce. The recipe is very simple, and the result is deliciously salty and sweet, great at any time of year!
(adapted from Food52)
¾ cup sugar
¼ cup water
½ cup whole milk plain yogurt
2 tablespoons shiro miso
-Combine sugar and water in a saucepan over medium heat. Stir and bring to a boil. Maintain heat, without stirring, until the sugar is a dark, golden brown. Once the melted sugar begins to smoke, remove from heat.
-Stir in yogurt. If necessary, place pan over low heat to make sure that the mixture remains liquid and smooth. Whisk in miso paste.
-Serve with waffles, pancakes, ice cream, cake, Greek yogurt, or whatever else strikes your fancy!
(Can be stored, covered, in the fridge. Reheat before serving)