Mix 2 tablespoons harissa with 2 to 3 tablespoons softened, salted butter
Slather on blanched broccoli, Brussels sprouts or cauliflower.
Or, stir harissa butter into a pot of bulgur, couscous or pasta and blend with feta and chopped arugula for an easy meal.
Or dollop harissa butter onto resting steaks, chops or roast chicken where it can mix with the meat’s juices for an instant sauce.
In a small bowl, whisk together:
3 tablespoons pomegranate molasses
1 tablespoon red wine vinegar
2 teaspoons Dijon or whole-grain mustard
1/2 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper.
While whisking constantly, gradually pour in 1/4 cup extra-virgin oil. Taste and season with salt and pepper.
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
6 tablespoons vegetable oil
1/4 cup whole milk 1 large egg, separated
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Pure maple syrup, for serving
Preheat the oven to 200°. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk.
In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.
Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.
Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 1/2 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula. Bake for 4 minutes, or until browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter. Serve at once with maple syrup.