Maurice Vermesch baked these waffles (properly called Brussels waffles and, in Belgium, topped with just confectioners' sugar) at the 1962 Seattle World's Fair, but only after he sold them at the 1964-65 New York fair did they soar in popularity in this country. Vermersch's daughter Mariepaule wouldn't divulge her family's recipe, but we think we've come very close. One tip she did reveal: Aunt Jemima self-rising flour produces a flavor that is the most like that of the original waffle. James Baigrie
Sweet, fruity, rich recipes go perfectly with this sour, fizzy beer.
Pilditas Vafeles (Waffle Cones Filled With Sweet Cheese and Berries)
Ginger Peach Pie
Apricot and Currant Chicken
Mussels in White Wine
Crab Louie
Duck with Cherries
Eggs Benedict
Asparagus Frittata
Belgian Waffles
Fennel, Sunchoke, and Apple Salad