Recipe - Corn Waffles With Berries And Thyme Syrup

2 L
2 lg Eggs
One half cup Sugar
6 tablespoon Melted butter
One half cup Water
Or vegetable oil
8 small Sprigs fresh thyme
2 cup Buttermilk waffles
2 cup Allpurpose flour
Serving
2 tablespoon Brown sugar
2 cup Assorted fresh berries
2 teaspoon Baking powder
I.e. cut or sliced up strawberries
1 teaspoon Baking soda
Black and red raspberries
1 teaspoon Ground ginger
Blackberries blueberries
1 teaspoon Cinnamon
One fourth cup Blanched fresh corn kernels
One fourth teaspoon Salt
Fresh thyme sprigs
Garnish
1 teaspoon Minced fresh thyme leaves

1. For thyme syrup, mix water and sugar in small nonaluminum saucepan.
Heat to boil, stirring until sugar dissolves. Cover and simmer 2 minutes.
Uncover and boil just to thicken slightly, about 3 minutes. Remove from
heat; add thyme sprigs. Let seep overnight, then strain. 2. For waffles,
sift together flour, brown sugar, baking powder, baking soda, ginger,
cinnamon and salt into a large bowl. Stir in thyme. Mix buttermilk, butter
and eggs in small bowl. Stir into flour mixture; whisk just to remove
lumps. Do not overmix. Let batter stand for 30 minutes. 3. Heat a waffle
iron according to manufacturer's directions. Fold corn into batter. Cook
waffles as directed. 4. To serve, mix berries, corn kernels and 3
tablespoons of the thyme syrup in a bowl. Serve berry mixture with on top
of waffles and drizzle with more thyme syrup. Garnish with thyme. "Corn is
a popular staple for desserts in Southeast Asia," says Andrew Marc
Rothschild, chefowner of The Marc, a new restaurant in Chicago's River
North area.

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip