Is there anything cuter than a mini waffle?!? They are so darn easy to make and have major impact on a plate…and in a photo. I thought I would have some fun with my waffle maker this year with a Reuben Sandwich-inspired appetizer (without the cheese since keeping kosher means not mixing meat and dairy) and what I came up with is sweet, salty, sour AND crunchy! Now that’s a great bite, right?!?
Instead of spooning a dollop of waffle batter into the iron, I used a teaspoon to add small bits of the batter so that I could create a bite-size waffle. You can make your waffles as large or as small as you want! Just remember that when the waffles come out of the iron, they are going to be very hot and still soft. As the waffles cool on a cooling rack, they will harden up.
When you are ready to serve the waffles, I recommend placing them on a rack placed on a baking sheet in the oven at 250 degrees F. to warm up. Since these are so great to make ahead of time, you can freeze them for 2-3 months and then toast before serving. When the waffles are warmed through and toasty, spread on some sweet and sour homemade Cranberry Sauerkraut Relish (recipe below) and top with warm shredded pastrami.
If you are more of a big-waffle kind of person or you want these fresh for breakfast (or lunch…or dinner…), place around 1/2 cup of the batter in your waffle iron and cook for 3-4 minutes. Top your waffle with the relish and pastrami and you will be full for days! What a fun way to use up Thanksgiving leftovers also.
- 2 lb. packaged pastrami
- 2 Tbsp olive oil
- 1 medium red onion, finely chopped
- 3 cups fresh cranberries
- 1 cup sauerkraut, rinsed and drained
- 2 cups pomegranate juice
- 1/4 cup honey
- 1/2 cup all-purpose flour
- 1/2 cup rye flour
- 1 tsp whole caraway seeds
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup canned coconut milk
- 1 Tbsp vegetable oil (or melted coconut oil)
- 1 egg, whisked
- 2 Tbsp honey
- You can either purchase pre-cooked pastrami to shred or buy a packaged pastrami and steam for 3-4 hours in the oven at 250 degrees F. by placing the pastrami, still in the bag, in a pan with a 1/2 cup water and cover with foil.
- Heat olive oil in a pot over medium heat. Add the red onions and cook until translucent, around 5 minutes.
- Add the cranberries, sauerkraut, pomegranate juice and honey. Simmer for 30-40 minutes, until thick, stirring occasionally so the mixture doesn’t burn.
- Set aside to cool. Can be refrigerated in an airtight container for 4-5 days and frozen for up to 3 months.
- Preheat your waffle iron according to package directions.
- Combine the dry ingredients and separately combine the wet ingredients. Pour the wet into the dry mixture and whisk until thick and smooth.
- When the waffle iron is ready, spoon 1 teaspoon into each cavity and close the iron. Cook the waffles for 2-3 minutes, until browned and cooked through.
- Transfer the hot waffles, which should still be soft, to a cooling rack. As the waffles cool down, they will harden up a bit.
- The waffles can be made in advance and frozen for up to 3 months. When you are ready to serve, toast the waffles until crunchy then top with the cranberry sauerkraut sauce and shredded pastrami.